Abstract: A low calorie, low fat, low carbohydrate, fruit-containing yogurt product is prepared by a process including the steps of admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in the yogurt product of less than about 0.2% by weight, a stabilizer, a nutritive sweetener, and non-heat modified nonfat dry milk solids and processing the mixture by homogenizing, vat pasteurizing, fermenting with a three component bacterial yogurt culture mixture consisting essentially of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus, blending with low calorie, nutritive sweetener-containing fruit preserves and cooling. The resultant yogurt product has the body, texture and taste of conventional fruit-containing yogurt and a consumer acceptable appearance characterized by the absence of free moisture on the product surface and within the packaging therefor.

Abstract: A low calorie, low fat, high total solids, high protein content, thin-bodied, fruit-containing yogurt product is prepared by a process including the steps of admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in the yogurt product of less than about 0.5% by weight, limited quantities of a stabilizer mix, a nutritive sweetener, and non-heat modified nonfat dry milk solids and processing the mixture by homogenizing, vat pasteurizing, fermenting with a uniquely proportioned three component bacterial yogurt culture mixture consisting essentially of, by weight, 15-25% Lactobacillus acidophilus, 30-50% Lactobacillus bulgaricus and 30-50% Streptococcus thermophilus, blending with low caloric, nutritive sweetener-containing fruit preserves and cooling. The resultant fruited yogurt product has a total solids content of 21.9 to 23.9%, a protein content of at least 4.

Abstract: A substantially fat and cholesterol free, low calorie, fluid, dairy coffee whitener comprising, as major ingredients, low fat milk having a butterfat content not exceeding 1.0% by weight, preferably less than about 0.4% by weight, and nonfat dry milk solids, and including an emulsifier, preferably a monodiglyceride, and a whitening agent. The nonfat dry milk solids are preferably of the specially heat modified type and are derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying. The resultant coffee whitener has the appearance, taste and mouth feel of conventional high butterfat containing dairy creamers, a total solids content of 18 to 25% by weight, a protein content of 8 to 12% by weight and a calorie content of less than 10 calories per serving.

Abstract: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content of about 2 to 9% by weight, preferably 6 to 9% by weight, and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a milk fat-containing carrier, and nonfat dry milk solids to form a dressing mixture; pasteurizing and homogenizing the dressing mixture; heating and agitating the mixture at about 145.degree. to 195.degree. F., preferably about 165.degree. to 190.degree. F.; adding a stabilizer; admixing the stabilizer-containing dressing mixture with cottage cheese curd to form a curd mixture while maintaining the curd mixture temperature in the range from 150.degree. to 175.degree. F., preferably 160.degree. to 175.degree. F.; and homogenizing the curd mixture.

Abstract: A low calorie, low fat fruit-containing yogurt is prepared by a process including steps of admixing skim milk, stabilizers and an amount of heat modified nonfat dry milk solids effective to improve texture and flavor, and processing the mixture by heating, homogenizing, fermenting with a culture mixture of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus, blending with low calorie fruit preserves and cooling. The heat modified nonfat dry milk solids is derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying. The resultant yogurt product has the appearance, texture and taste of conventional fruit-containing yogurt.

Abstract: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 4% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150.degree. to 200.degree. F., preferably about 170.degree. to 185.degree. F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to 150.degree. F., to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70.degree. to 160.degree. F., preferably 145.degree. to 150.degree. F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping.

Abstract: A low fat imitation sour cream is prepared by mixing a heated milk-stabilizer mixture with about 40 to 70% bakers cheese curd by weight of the mixture to form a mixture containing less than about 2% fat by weight, adding a lactic acid producing bacteria culture, flavorants comprising at least one edible acid, lipase modified butterfat and starter distillate, and a preservative, and thereafter homogenizing the resultant mixture.

Abstract: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 5% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150.degree. to 200.degree. F., preferably about 170.degree. to 185.degree. F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70.degree. to 130.degree. F., preferably 90.degree. to 100.degree. F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping.

Abstract: A system for spray cooling large quantities of heated water has a plurality of spray forming means each consisting of a plurality of associated nozzles connected by piping to pumps, each of the associated nozzles having an outlet constructed and arranged to discharge the water in a coherent stream which impinges upon the stream ejected by each other associated nozzle in a common zone beyond the nozzle with a force which breaks the streams into a spray of drops having a resultant trajectory away from the nozzles into a receiver. The water may be aerated before discharge from the nozzles, this being effectively accomplished by means of air inlets to a venturi passage in each nozzle.