Abstract: A zero-sugar and zero-net carb dairy product includes a washed fermented dairy material. Separation technology for the removal of sugars and organic acids from a fermented dairy material to produce the zero-sugar and zero-carb dairy product includes the repetition of a wash cycle involving a dilution step and a separation step. The separation technology achieves at least an 60% reduction in total sugars, at least an 80% reduction in organic acids and at least a 60% reduction in total carbohydrates. The zero-sugar and zero-net carb dairy product has a protein to carbohydrate ratio at least double that of conventional low-carb dairy products.

Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

Abstract: The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Abstract: The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Abstract: The present invention is a method for monitoring contact levels of fluids in a subterranean oil reservoir. A monitoring wellbore is provided from an earthen surface into the oil reservoir which includes an oil zone, a water zone, and a gas zone, each having a level in the reservoir. The monitoring wellbore contains a plurality of fluids including an oil phase, a water phase and a gas phase, each have a level in the monitoring wellbore which substantially corresponds to the level of the oil, water and gas zones, respectively, in the reservoir proximal to the monitoring wellbore. The method includes positioning a transducer pair having a first and a second transducer in the oil phase of the monitoring wellbore, transmitting a plurality of first acoustic output signals from the first transducer in a first direction and transmitting a plurality of second acoustic output signals from the second transducer in a second direction.