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

Claim 0:
1. A method for preparing a cultured dairy product, said method comprising:
blending:
water,
ultra-filtered milk containing from 0.3% to 1.0% lactose, from 11% to 15% protein and about 0.3% fat, and
at least one of condensed whole milk containing about 11.3% lactose, about 7.6% protein and about 15% fat and condensed skim milk containing about 19.4% lactose, about 12.7% protein and about 0.2% fat to form a fermentable dairy base containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; and

fermenting the fermentable dairy base to produce a cultured dairy product containing less than 1% lactose.