Yogurt-cheese products
AssigneeFranklin Foods, Inc.
InventorsJon R. Gutknecht, John B. Ovitt
Life of this patent
Estimating the term…
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.
Claims20
A yogurt-cheese-oil product, comprising:
- a milkfat fluid;
- an edible oil;
- a yogurt;
- and
- mesophilic bacteria;
- wherein the product includes butterfat, and a total concentration of the butterfat in the product is within a range of between about 8% by weight and about 35% by weight;
- and
- wherein the product has a total concentration of the edible oil being within a range of between about 2% by weight and about 52.5% by weight;
- and
- wherein the product has a total concentration of the yogurt being within a range of between about 10% by weight and about 50% by weight.
Dependencies are inferred from the claim text.