Abstract: A system may include a vehicle. The vehicle may include an array of haptic devices. The system may further include at least one processor configured to: determine a location of an object or occurrence relative to the user; based at least on the location of the object or occurrence relative to the user, select at least one haptic device of the array of haptic devices to be driven and function as a directional haptic alert to the user, wherein the directional haptic alert is indicative of a direction from the user toward the object or occurrence; and output at least one command to cause a driving of the selected at least one haptic device, wherein the driving of the selected at least one haptic device is perceivable by the user as the directional haptic alert.

Abstract: Nutritionally improved cultured dairy products, such as milk beverages and yogurt products, include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6&mgr;m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%. A method for producing the calcium fortified products is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. A yogurt can then be prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared.

Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt base is produced having a viscosity of at least 75,000 cps. at time of manufacture and a total solids content of 27% to 31% by weight. The process involves rapid cooling to arrest fermentation under reduced backpressure by dispensing into a zone at atmospheric pressure followed by a shear step to modify viscosity to provide a high solids, high viscosity yogurt product. The high viscosity yogurt is particularly suitable for use as a component in parfait style yogurt products with at least one intermediate fruit layer. The high viscosity yogurt more effectively supports a fruit layer and facilitates fabrication of such parfait yogurt products. The yogurt base can further be characterized as increasing in viscosity by up to 25% from time of manufacture to time of consumption.

Abstract: Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.

Abstract: Nutritionally improved cultured dairy products such as yogurt products include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6 &mgr;m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%.

Abstract: Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.