Yogurt-cheese compositions
AssigneeFranklin Foods, Inc.
InventorsJon R. Gutknecht, John B. Ovitt
Life of this patent
Estimating the term…
Abstract
Technique for making a Low-Fat Yogurt-Cheese-Oil Composition, including: forming a milkfat-oil composition including a milkfat fluid and an oil; combining yogurt with the milkfat-oil composition to form a yogurt-milkfat-oil composition; combining milk protein with the yogurt-milkfat-oil composition; and forming a blend including the milk protein and the yogurt-milkfat-oil composition. Low-Fat Yogurt-Cheese-Oil Compositions.
Claims23
A process, comprising:
- providing a pasteurized milkfat-oil composition including a milkfat fluid and an edible oil;
- causing a pH of the milkfat-oil composition to be slightly reduced, by inoculating the milkfat-oil composition with lactic acid—producing bacteria, and then culturing the bacteria to produce lactic acid in and to slighty thicken the milkfat-oil composition, and then pasteurizing the milkfat-oil composition before the bacteria substantially digest the milkfat-oil composition;
- combining together and homogenizing a yogurt and the milkfat-oil composition to form a homogenized yogurt-milkfat-oil composition;
- combining milk protein with the homogenized yogurt-milkfat-oil composition;
- forming a blend having a pH and including the milk protein and the homogenized yogurt-milkfat-oil composition;
- and
- acidifying the blend, reducing the pH of the blend to within a range of between about 5.0 and about 4.1;
- thereby forming a low-fat yogurt-milkfat-oil composition.
The process of claim. 14, wherein inoculating the blend with live and active lactic acid-producing yogurt bacteria includes inoculating the blend with live and active probiotic lactic acid- producing yogurt bacteria being of a strain that includes Lactobacillus delbrueckii subspecies bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, or Lactobacillus paracasei subspecies casei.
Dependencies are inferred from the claim text.