US 11,925,188 B2
Cultured dairy products and method of preparation
Jerry L Fultz, New Hope, MN (US); Jose Antonio Maldonado, Edina, MN (US); Maeve C Murphy, Plymouth, MN (US); and Shannyn Stuart, Wheaton, IL (US)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Filed by General Mills, Inc., Minneapolis, MN (US)
Filed on Jun. 20, 2018, as Appl. No. 16/013,224.
Prior Publication US 2019/0387762 A1, Dec. 26, 2019
Int. Cl. A23C 9/12 (2006.01); A23C 3/02 (2006.01); A23C 9/00 (2006.01); A23C 9/13 (2006.01); A23C 9/142 (2006.01)
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
OG exemplary drawing
 
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.