US 7,998,519 B2 · Yogurt-cheese products, and methods of making the same

Abstract

Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

Claims23

Dependent claims

A process comprising steps of

providing a pasteurized milkfat-oil fluid including butterfat and an edible oil;
causing a pH of the milkfat-oil fluid to be slightly reduced, by inoculating the pasteurized milkfat-oil fluid with mesophilic lactic acid-producing bacteria, and then culturing the mesophilic bacteria to produce lactic acid in the milkfat-oil fluid, and then pasteurizing the milkfat-oil fluid before the mesophilic bacteria substantially digest the milkfat-oil fluid, forming a precursor;
combining the precursor with a yogurt, forming a combined precursor;
and
homogenizing and acidifying the combined precursor;
producing a yogurt-cheese-oil product.

3 more elements

Dependencies are inferred from the claim text.

Facts

Application

11/151,672Filed 13 Jun 2005 · continuation in part

Priority

19 Feb 2003

Published

US 2005/0084565 A120 Oct 2005

Granted

16 Aug 2011

Term ends

Not estimatedThe source records don’t support an estimate.

Classification9 codes

A23C 19/0455
Coagulation of milk without rennet or rennet substitutes: coagulation by direct acidification without fermentation of the milk, e.g. by chemical…
A23C 9/1307
Using additives: milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or…
A23C 9/1315
Using additives: non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives…
A23C 13/16
Cream preparations: containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream

Family

Application10/369,163Parent of this continuation-in-part · filed 19 Feb 2003

PCT/US2004/002538Parent of this continuation-in-part · filed 29 Jan 2004

Application11/006,918Parent of this continuation-in-part · filed 8 Dec 2004

US 2005/0233049 A1Pre-grant publication · published 20 Oct 2005

US 7,083,815 B2Parent of this continuation-in-part

US 7,572,473 B2Parent of this continuation-in-part

US 2004/0161492 A1Published application

US 2005/0084565 A1Published application

US 7,998,519 B2This patent

From the US filing history. Foreign family members aren’t listed.

Yogurt-cheese products, and methods of making the same

Life of this patent

Yogurt-cheese products, and methods of making the same

Life of this patent

Abstract

Claims23