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Title: Preparation of a low calorie, low fat fruit-containing yogurt

Abstract: A low calorie, low fat fruit-containing yogurt is prepared by a process including steps of admixing skim milk, stabilizers and an amount of heat modified nonfat dry milk solids effective to improve texture and flavor, and processing the mixture by heating, homogenizing, fermenting with a culture mixture of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus, blending with low calorie fruit preserves and cooling. The heat modified nonfat dry milk solids is derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying. The resultant yogurt product has the appearance, texture and taste of conventional fruit-containing yogurt.


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Inventors: Baker, Donald B. (Tulsa, OK)

Application Number: 06/319891
Filing Date: 1981-11-10
Publication_date: 1983-10-18
Assignee: Pro, Mark Companies (US)

Primary Class(es): 426/43 426/588, 426/583, 426/522
Other Classes: A23C9/123; A23C9/133; A23C9/12; A23C9/13; A23C9/133; A23C9/123
US Patent Ref:
3269842August, 1966Mayer et al.426/43Method for producing soft plastic yogurt
3969534July, 1976Pavey et al.426/34Shelf-stable low-fat biologically fermented dairy product
4096287June, 1978Kemp426/588Preparation of a powdered skim milk additive
4110476August, 1978Rhodes426/43Preparation of liquid and frozen yogurt products

Other Refs: Other References: Kositowski, F., Cheese and Fermented Milk Foods, published by the Author, Ithaca, N.Y., 1966, (pp. 47-59).
Webb et al., Byproducts From Milk, 2nd Ed., The Ari Publishing Co., Inc., Westport, Conn., 1970, (pp. 38-40).
Jenness et al., Principles of Dairy Chemistry, John Wiley & Sons, Inc., 1959, (pp. 305-308).

Primary Examiner: Naff, David M.
Assistant Examiner:
Attorney: Sixbey, Friedman & Leedom
Parent Case Data: CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation-in-part of pe