The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

 
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< Casting food products to controlled dimensions

< Process of forming a refrigerated dough

> Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same

> Low cholesterol, functional, animal muscle protein composition and process

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