Patent ID: 8298604
Filing Date: 2012-10-30
Classification: A23C

Abstract:
1. A process, comprising: providing a pasteurized milkfat-oil composition including a milkfat fluid and an edible oil; causing a pH of the milkfat-oil composition to be slightly reduced, by inoculating the milkfat-oil composition with lactic acid—producing bacteria, and then culturing the bacteria to produce lactic acid in and to slighty thicken the milkfat-oil composition, and then pasteurizing the milkfat-oil composition before the bacteria substantially digest the milkfat-oil composition; combining together and homogenizing a yogurt and the milkfat-oil composition to form a homogenized yogurt-milkfat-oil composition; combining milk protein with the homogenized yogurt-milkfat-oil composition; forming a blend having a pH and including the milk protein and the homogenized yogurt-milkfat-oil composition; and acidifying the blend, reducing the pH of the blend to within a range of between about 5.0 and about 4.1; thereby forming a low-fat yogurt-milkfat-oil composition.