Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

Abstract: A process for preparing a dairy fermentation product comprises inoculating lactic acid bacteria into a dairy base composition and initiating fermentation. Electrodes are placed in direct contact to the inoculated dairy base composition, and electric pulses are created, whereby pores are formed in the lactic acid bacteria so that molecules in the dairy base composition gain entry into the lactic acid bacteria.

Abstract: The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.

Abstract: The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.

Abstract: A reduced fat ready-to-spread frosting composition comprises a sweetening agent; reduced levels of a defined triglyceride high solids index shortening; high levels of particular emulsifiers; about 0.1 to 1.0 wt % of a selected high strength gelling agent; and elevated moisture levels. The shortening system is characterized by a high solid fat index. The frosting composition has a density of about 0.95-1.20 g/cc, contains less than about 6% total fat, and is further characterized in that the weight ratio of triglyceride to emulsifier is about 1:0.3-0.5.

Abstract: Plasmids carrying one or more genes which confer phage insensitivity upon Streptococcus lactis or Streptococcus lactis subsp. diacetylactis as well as Streptococcus cremoris bacteria in which the insensitivity is not destroyed at temperatures of up to 40.degree. C. are described. DNA fragments are also described which encode phage insensitivity. Such plasmids and DNA fragments are suitable for conferring phage insensitivity upon bacteria or food starter cultures containing bacteria.