Patent ID: 11918005
Assignee: CHOBANI LLC
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A method of making a zero sugar dairy-based food product, the method comprising:
adding an enzyme blend comprising a lactose oxidase and a beta galactosidase to an amount of raw milk to form an amount of enzyme treated milk;
separating the enzyme treated milk into a skim portion and a cream portion;
pasteurizing the skim portion to form a pasteurized skim portion;
adding water to the pasteurized skim portion to form a pasteurized skim portion with added water;
filtering the pasteurized skim portion with added water by ultrafiltration forming a permeate portion and a retentate portion;
adding an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, an amount of the cream portion, a vitamin, a pectin, an oil, and combinations thereof, to the retentate portion forming a retentate portion with added ingredients; and
heating the retentate portion with added ingredients to a temperature between 285° F. and 295° F. for a preselected amount of time forming the zero sugar dairy-based food product, wherein the dairy-based food product comprises a sugar content of between 0 wt % and 0.4 wt % and the beta galactosidase is added in an amount sufficient to have between 0.2 wt % and 0.4 wt % beta galactosidase included in the dairy-based food product.