Abstract: Shelf-stable fermented dairy products, as well as methods of making and using same, are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity, and/or texture profiles.

Abstract: Shelf-stable fermented dairy products having a pH ranging from about 4.4 to about 4.5 are provided. Methods of making the shelf-stable fermented dairy products are also provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or combinations thereof.

Abstract: Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.

Abstract: A method for making fruit and vegetables purees includes selecting raw produce of the type having meat with a cell structure that is not ruptured by cooking or macerating, and seeds and/or skins. The seeds and/or skins are separated from the meat at substantially ambient temperature by extruding the meat through perforations to form a cold break. The cold break is heated to a temperature which cooks the same into a puree. The puree is then finished to the desired texture and consistency.