Patent ID: 8715758

Claim:
A method of preparing a refrigerated cultured fresh dairy product of small size suitable for eating with the fingers, comprising: a) providing a frozen yogurt composition in individual serving portions at a temperature from about −40° F. to about 10° F.; b) coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions; and c) allowing the coated frozen yogurt portion to thaw to form a refrigerated yogurt product; and d) storing the refrigerated yogurt product at a temperature of from about 32° F. to about 45° F.; wherein the yogurt composition of the refrigerated yogurt product either: i) has a total solids content of at least about 22% and a final viscosity of from about 35,000 to about 150,000 cP at 4° C.; or ii) has a final viscosity of from about 35,000 to about 150,000 cP at 4° C. and exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles.