Abstract: Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the cultured dairy bar products are also described.

Abstract: Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the cultured dairy bar products are also described.

Abstract: Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the refrigerated or frozen cultured dairy bar products are also described.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The invention provides fermented dairy products composed of fermented dairy base containing active cultures and a low water activity sweet brown base component admixed within the fermented dairy base. Further, the invention provides methods for preparing fermented dairy products including steps of fermenting a dairy base by lactic fermentation to a pH of 4.7 to 5.3 to provide a fermented dairy base; cooling the fermented dairy base; admixing a sweet brown base component with the fermented dairy base to form a sweet brown flavored fermented dairy product; and packaging the sweet brown flavored fermented dairy product. Methods of formulating yogurt compositions are also described.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43° C. to 95° C.

Abstract: The invention provides methods for preparing a cultured dairy product having reduced fermentation times. The methods for preparing a cultured dairy product comprises the post fermentation addition of carbohydrate sweetening agents and/or preservative(s). The methods described herein are useful in food products such as yogurt, other refrigerated milk products, and fermented soy, rice and nut milk products, and beverages.

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 ?m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%. A method for producing the calcium fortified yogurt is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. The yogurt is prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared.

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: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend.

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%.