US 4,837,036 AGranted

Low fat thin-bodied yogurt product and method

AssigneeThe Pro-Mark Companies

InventorsDonald B. Baker, Vanessa Hulett

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Abstract

A low calorie, low fat, high total solids, high protein content, thin-bodied, fruit-containing yogurt product is prepared by a process including the steps of admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in the yogurt product of less than about 0.5% by weight, limited quantities of a stabilizer mix, a nutritive sweetener, and non-heat modified nonfat dry milk solids and processing the mixture by homogenizing, vat pasteurizing, fermenting with a uniquely proportioned three component bacterial yogurt culture mixture consisting essentially of, by weight, 15-25% Lactobacillus acidophilus, 30-50% Lactobacillus bulgaricus and 30-50% Streptococcus thermophilus, blending with low caloric, nutritive sweetener-containing fruit preserves and cooling. The resultant fruited yogurt product has a total solids content of 21.9 to 23.9%, a protein content of at least 4.5%, a caloric content of 150 calories per 6 ounce (170 gram) serving; the body, texture and taste of conventional thin-bodied fruit-containing yogurt; is resistant to syneresis; and exhibits a consumer acceptable appearance characterized by the absence of free moisture on the product surface and within the packaging therefor.

Claims40

Dependent claims

A method for making a low butterfat, low calorie, high total solids, high protein content, thin-bodied yogurt product containing fruit, said method comprising the steps of:

(a) admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in said yogurt product of less than about 0.5% by weight, at least one stabilizer, a first nutritive sweetener, and non-heat modified nonfat dry milk solids for forming a yogurt base, said nonfat dry milk solids being present in an amount effective to improve texture and body, to maintain the total solids level in said fruited yogurt product in the range 21.9 to 23.9% by weight and to provide, together with said milk product, a protein content of at least 4.5% in said fruited yogurt product;
(b) homogenizing said yogurt base at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm.sup.2);
(c) heating said yogurt base to a temperature in the range from about 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 base to a temperature of about 90.degree. to 120.degree. F. (32.3.degree. to 48.9.degree. C.);
(e) inoculating said cooled, homogenized base with a lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 15-25% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions;
(f) maintaining said inoculated base at a 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 yogurt base;
(g) blending said inoculated base with 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;
and
(h) cooling said blend of fruit preserves and smooth textured product to a temperature sufficiently low to stop fermentation.

6 more elements

In a method for making a less than about 0.5% by weight fat, low calorie, thin-bodied 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, 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.degree. to 90.6.degree. C.), cooling said homogenized mixture to a temperature of about 90.degree. to 120.degree. F. (32.2.degree. to 48.9.degree. C.), inoculating said cooled homogenized mixture with a lactic acid producing bacterial yogurt culture mixture, maintaining said inoculated mixture at a 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 combining said inoculated mixture with low calorie fruit preserves, the improvement comprising:

said nonfat dry milk solids being of the non-heat modified type and present in an amount effective to maintain the total solids level in said fruited yogurt product in the range 21.9 to 23.9% by weight and to provide, together with said milk product, a protein content of at least 4.5% in said fruited yogurt product, and
said lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 15-25% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions.

Dependencies are inferred from the claim text.