Preparation of a non-fat naturally sweet yogurt

Claim 2

In a process for preparing a yogurt product having less than 0.5% butter fat content based on the weight of the solids by incubating an aqueous composition containing non-fat milk solids in the presence of lactic acid-producing microorganisms at a suitable incubation temperature, the improvement in which said non-fat milk solids are caramelized, said non-fat milk being caramelized by heating a mixture of water and about 22-37% by weight of non-fat milk solids, based on the total weight of the mixture, to a temperature of 165°-185° F. for a period of about 2-10 minutes, whereby the yogurt product which is prepared after incubation is naturally sweet.

Claim 3

The process according to claim 1 including the step of cooling the prepared yogurt product at a temperature of about 25°-30° F. while mixing so as to form a frozen dessert.

Claim 4

The process according to claim 2 including the step of adding sodium alginate to said yogurt product in an amount not exceeding 1.5% by weight of said yogurt product.

Claim 5

The process according to claim 1 in which the amount of caramelized non-fat milk solid in said aqueous composition is about 22% by weight based upon the total weight and said mixture is heated to a temperature of about 185° F. and maintained at said temperature for about 10 minutes.

Claim 6

The process according to claim 1 in which the amount of caramelized non-fat milk solid in said aqueous composition is about 31% by weight based upon the total weight and said mixture is heated to a temperature of about 165° F. and maintained at said temperature for about 5 minutes.

Claim 7

The process according to claim 5 including the further step of cooling the prepared yogurt product at a temperature of about 25°-30° F. while mixing, so as to form a frozen dessert.

Claim 8

The process according to claim 1 wherein said incubation temperature is 110° F.

Claim 9

The process according to claim 1 including the step of adding non-caramelized milk solids to said aqueous composition prior to incubation with said bacterial mixture.

Claim 10

A starch-free naturally sweet yogurt product having a butter fat content not greater than 0.5% based on solids content of the yogurt prepared according to the process of claim 1 wherein the sweetness of the yogurt product is provided solely by said caramelized milk solids and said yogurt product contains no added thickeners and gelling agents.

Claim 11

A starch-free frozen yogurt dessert having a butter fat content not greater than 0.5% based on solids content of the yogurt prepared according to the process of claim 2 wherein the sweetness of the yogurt product is provided solely by said caramelized milk solids and said yogurt product contains no added thickeners and gelling agents.

Claim 12

A starch-free naturally sweet yogurt product having a butter fat content of not greater than 0.5% based on the weight of the solids of the yogurt prepared according to the process of claim 8 wherein the sweetness of the yogurt product is provided solely by said caramelized milk solids and said yogurt product contains no added thickeners and gelling agents.

Claim 13

A process for preparing a naturally sweet, yogurt product having a butter fat content of not greater than 0.5% based on solids content of the yogurt comprising mixing thoroughly water with about 22-37% by weight of non-fat milk solids, the said percentage being based upon the total weight of the mixture, heating the mixture to a temperature of about 165°-185° F., maintaining the temperature of the heated mixture for about 5-10 minutes so as to cause caramelization to occur, cooling the heated mixture to a temperature of about 110° F., inoculating the cooled mixture with suitable lactic acid-producing microorganisms, filling the inoculated mixture into final containers, and then incubating the inoculated mixture in its final container for about 4 hours.

Claim 14

A process for preparing a naturally sweet, yogurt product having a butter fat content of not greater than 0.5% based on solids content of the yogurt comprising mixing thoroughly water with about 22-37% by weight of non-fat milk solids, the said percentage being based upon the total weight of the mixture, heating the mixture to a temperature of about 165°-185° F., maintaining the temperature of the heated mixture for about 5-10 minutes so as to cause caramelization to occur, cooling the heated mixture to a temperature of about 110° F., inoculating the cooled mixture with suitable lactic acid-producing microorganisms, filling the inoculated mixture into final containers, and then incubating the inoculated mixture in its final container for about 4 hours.