Abstract: Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly into the dough. The garlic flavorant can be used in a solid form, liquid form or a combination of solid and liquid forms. The refrigerated, raw dough products can be formed from either developed or undeveloped dough. The refrigerated raw dough product can be packaged and stored in a refrigerated environment for a period of about 4 to about 12 weeks while maintaining a satisfactory Baked Specific Volume upon baking. The topically applied garlic flavorant can be present in an amount up to about 5.0% by weight of the raw dough product. A process for forming the refrigerated, raw dough product can include applying the garlic flavorant to an exterior portion of the refrigerated, raw dough product.

Abstract: A method for the production of an acidified nutritionally fortified cultured dairy beverage or yogurt product and the resulting product containing live and active cultures comprising preparing a non-fermented fluid dairy base, homogenizing and pasteurizing said base mix, adding a yogurt to said base mix, adding an acid blend to said base mix, comminuting said base mix to reduce particle size, adding a flavor and a color to said base mix, and packaging to provide an acidified nutritionally fortified cultured dairy beverage composition containing live and active cultures, having a finished product culture count of at least 1.5×108 cfu/gram, a viscosity of 400 to 3500 cps at a temperature of 1° C. to 7° C. and a final pH of 3.8 to 4.5.

Abstract: Described are refrigerated, rolled dough compositions that do not require a slip liner between contacting surfaces of the dough composition, e.g., that include rice flour between contacting surfaces.

Abstract: The present invention relates to a process for decreasing the time required for production of yogurt without compromise of product quality. More particularly, the invention relates to a process for decreasing the time required for yogurt production without compromise of quality by fermentation at about 105° F. to about 115° F. followed by direct acidification. The yogurt composition is directly acidified when the pH of the composition reaches a pH of about 4.8 to about 5.2. The composition can be acidified while the temperature is at about 105° F. to about 115° F., or the composition can be acidified during or after cooling.

Abstract: The present invention relates to a process for decreasing the time required for production of yogurt without compromise of product quality. More particularly, the invention relates to a process for decreasing the time required for yogurt production without compromise of quality by fermentation at about 105° F. to about 115° F. followed by direct acidification. The yogurt composition is directly acidified when the pH of the composition reaches a pH of about 4.8 to about 5.2. The composition can be acidified while the temperature is at about 105° F. to about 115° F., or the composition can be acidified during or after cooling.