Patent ID: 11925188
Assignee: GENERAL MILLS, INC.
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 12:
13. The method for preparing a cultured dairy product, said method comprising:
A) blending: water, ultra-filtered milk containing from 0.3% to 1.0% lactose, from 11% to 15% protein and about 0.3% fat, and other ingredients to form a fermentable dairy base containing about 1.6% lactose, about 3.9% protein and about 0.8% fat;
B) pasteurizing the fermentable dairy base;
C) culturing the fermentable dairy base by adding a starter culture and fermenting the fermentable dairy base to produce a dairy product; and
D) further processing the dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar, greater than 10% protein and no more than 1.8% fat, with less than 1% of the total sugar being lactose.