CPC A23C 9/1223 (2013.01) [A23C 3/02 (2013.01); A23C 9/005 (2013.01); A23C 9/1307 (2013.01); A23C 9/1422 (2013.01); A23C 2210/256 (2013.01); A23V 2002/00 (2013.01); A23V 2250/5424 (2013.01); A23V 2250/612 (2013.01)] | 20 Claims |
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.
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