Low fat custard-type yogurt product and method

A method for making a low butterfat, low total carbohydrate, low calorie custard type yogurt product containing fruit, said method comprising the steps of:

• (a) admixing a butterfat-containing milk product in sufficient amount to proivde a butterfat content in said yogurt product of less than about 0.2% by weight, at least one stabilizer, a first nutritive sweetener, and non-heat modified nonfat dry milk solids in an amount effective to improve texture and body and to maintain the total solids level in said yogurt product in the range 17 to 20% by weight;
• (b) homogenizing said mixture at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm.sup.2);
• (c) heating said mixture to a temperature in the range from abut 190.degree. to 195.degree. F. (87.7.degree. to 90.6.degree. C.) for a time sufficient to form a uniform, substantially homogeneous mixture and to effect pasteurization;
• (d) cooling said homogenized mixture to a temperature of about 90.degree. to 120 .degree. F. (32.3.degree. to 48.9.degree. C.);
• (e) inoculating said cooled homogenized mixture with a lactic acid producing bactrerial yogurt culture mixture consisting essentially of, by weight, 30-50% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions;
• (f) adding said inoculated mixture into individual yogurt cups containing low calorie fruit preserves, said low calorie fruit preserves comprising a second nutritive sweetener and containing not more than 1000 calories per pound (2200 calories per kilogram) thereof, said first and second nutritive sweeteners being present in amounts such that the total carbohydrate content of said yogurt product does not exceed about 12-13% by weight;
• (g) maintaining said fruit preserves and inoculated mixture at at temperature of about 90.degree. to 120.degree. F. (32.2.degree. to 48.9.degree. C.) for a time sufficient to produce a pH in the range of about 4.3 to 4.9 for forming an acceptable taste and texture in said inoculated mixture;
• and
• (h) cooling said fruit preserves and inoculated mixture to a temperature sufficiently low to stop fermentation, said yogurt product being characterized by the absence of free moisture within the cups.

In a method for making a less than about 0.2% by weight fat, low carbohydrate, low calorie custard type yogurt product containing fruit, comprising the steps of admixing a butterfat-containing milk product in sufficient amount to provide said fat content in said product, at least one stabilizer, a nutritive sweetener and nonfat dry milk solids in an amount effective to improve texture and body and to maintain the total solids level in said yogurt product in the range 17 to 20% by weight, homogenizing said mixture at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm.sup.2), heating said mixture to a temperature in the range from about 190.degree. to 195.degree. F. (87.7 to 90.6.degree. C. ), cooling said homogenized mixture to a temperature of about 90.degree. to 120.degree. F. (32.2 to 48.9.degree. C.), inoculating said cooled homogenized mixture with a lactic acid producting bacterial yogurt culture mixture, maintaining said inoculated mixture at a temperature of about 90.degree. to 120.degree. F. (32.2 to 48.9.degree. C.) for a time sufficient to produce a pH in the range of about 4.3 to 4.9 for forming an aceptable taste and texture in said inoculated mixture and adding said inoculated mixture to low calorie fruit preserves in individual yogurt cups either before or after said maintaining step, the improvement comprising:

• said nonfat dry milk solids being of the non-heat modified type,
• said lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 30-50% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions, and
• said yogurt product being characteized by the absence of free moisture within the cups.