Frozen dessert compositions and products

A method of preparing a dairy dessert product, comprising:

• (a) blending together a mixture of partially hydrolyzed starch in an amount greater than about 6 wt-%, the weight percentage being based on the total weight of the dessert product, and milk protein in an amount to provide a ratio of partially hydrolyzed starch to milk protein of at least about 0.8:1;
• (b) pasteurizing the mixture;
• (c) homogenizing the mixture;
• (d) cooling the mixture to about 40.degree. F.;
• (e) aging the mixture for about 0-24 hours;
• and
• (f) freezing the mixture under quiescent conditions to produce the dessert product;
• said dessert product being capable of retaining creaminess with substantially reduced iciness under conditions of partial thawing and refreezing.

A method of preparing a yogurt premix, comprising:

• (a) mixing together an amount of skim milk, cream and water effective to form a mixture;
• (b) pasteurizing the mixture;
• (c) homogenizing the mixture;
• (d) fermenting the mixture with a bacterial culture without agitation at a temperature effective to optimize growth of the lower lactic acid-producing bacterial strain, and until the titratable acidity of the mixture reaches about 1.1-2.0, thereby producing the yogurt premix;
• and said premix, when added to an amount of pasteurized, homogenized and cooled dairy dessert composition comprising partially hydrolyzed starch in an amount greater than about 6 wt-%, the weight percentage being based on the total weight of the dessert product, and milk protein in an amount to provide a ratio of partially hydrolyzed starch to milk protein of at least about 0.8:1, being capable of providing quiescently frozen yogurt dessert product having creaminess with substantially reduced iciness under conditions of partial thawing and refreezing.