Abstract: A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

Abstract: A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

Abstract: A process for producing a low-calorie or low-fat dairy beverage comprising static inline mixing of yogurt, especially non-fat yogurt, water, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt and specific mixing steps which minimize sheer and stress on the product in order to produce a fruit-dairy beverage having a suitable pH, viscosity, and other organoleptic properties. A low calorie and low fat dairy beverage produced by this process.