| CPC A23C 9/1307 (2013.01) [A23C 2260/102 (2013.01)] | 35 Claims |
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1. A method of making a protein-fortified yogurt product, the method comprising:
mixing a casein-containing ingredient with starting milk to make a yogurt milk, wherein the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater, and wherein the yogurt milk does not contain yogurt before the addition of a yogurt culture;
adding the yogurt culture directly to the yogurt milk to make a yogurt mixture, wherein the yogurt mixture contains yogurt; and
forming the yogurt mixture into the protein-fortified yogurt product, wherein a total protein concentration in the protein-fortified yogurt product is 10 wt. % or more, and wherein the protein-fortified yogurt product has a weight ratio of total sugars to total proteins of less than or about 1:10.
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