Low fat thin-bodied yogurt product and method

Claim 1

A method for making a low butterfat, low calorie, high total solids, high protein content, thin-bodied yogurt product containing fruit, said method comprising the steps of: (a) admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in said yogurt product of less than about 0.5% by weight, at least one stabilizer, a first nutritive sweetener, and non-heat modified nonfat dry milk solids for forming a yogurt base, said nonfat dry milk solids being present in an amount effective to improve texture and body, to maintain the total solids level in said fruited yogurt product in the range 21.9 to 23.9% by weight and to provide, together with said milk product, a protein content of at least 4.5% in said fruited yogurt product; (b) homogenizing said yogurt base at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm 2 ); (c) heating said yogurt base to a temperature in the range from about 190° to 195° F. (87.7° to 90.6° C.) for a time sufficient to form a uniform, substantially homogeneous mixture and to effect pasteurization; (d) cooling said homogenized base to a temperature of about 90° to 120° F. (32.3° to 48.9° C.); (e) inoculating said cooled, homogenized base with a lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 15-25% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions; (f) maintaining said inoculated base at a temperature of about 90° to 120° F. (32.2° to 48.9° C.) for a time sufficient to produce a pH in the range of about 4.3 to 4.9 for forming an acceptable taste and texture in said inoculated yogurt base; (g) blending said inoculated base with low calorie fruit preserves, said low calorie fruit preserves comprising a second nutritive sweetener and containing not more than 1000 calories per pound (2200 calories per kilogram) thereof; and (h) cooling said blend of fruit preserves and smooth textured product to a temperature sufficiently low to stop fermentation.

Claim 2

A method for making a low butterfat, low calorie, high total solids, high protein content, thin-bodied yogurt product containing fruit, said method comprising the steps of: (a) admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in said yogurt product of less than about 0.5% by weight, at least one stabilizer, a first nutritive sweetener, and non-heat modified nonfat dry milk solids for forming a yogurt base, said nonfat dry milk solids being present in an amount effective to improve texture and body, to maintain the total solids level in said fruited yogurt product in the range 21.9 to 23.9% by weight and to provide, together with said milk product, a protein content of at least 4.5% in said fruited yogurt product; (b) homogenizing said yogurt base at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm 2 ); (c) heating said yogurt base to a temperature in the range from about 190° to 195° F. (87.7° to 90.6° C.) for a time sufficient to form a uniform, substantially homogeneous mixture and to effect pasteurization; (d) cooling said homogenized base to a temperature of about 90° to 120° F. (32.3° to 48.9° C.); (e) inoculating said cooled, homogenized base with a lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 15-25% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions; (f) maintaining said inoculated base at a temperature of about 90° to 120° F. (32.2° to 48.9° C.) for a time sufficient to produce a pH in the range of about 4.3 to 4.9 for forming an acceptable taste and texture in said inoculated yogurt base; (g) blending said inoculated base with low calorie fruit preserves, said low calorie fruit preserves comprising a second nutritive sweetener and containing not more than 1000 calories per pound (2200 calories per kilogram) thereof; and (h) cooling said blend of fruit preserves and smooth textured product to a temperature sufficiently low to stop fermentation.