Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1997-11-07
2000-05-30
Bhat, Nina
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426115, 426583, 426120, 426584, A23C 913
Patent
active
060688653
ABSTRACT:
A chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate and a new product form that enables the enjoyment of the product utilizing only normal channels of distribution are enabled by separately preparing and packaging a yogurt base portion and a chocolate flavoring portion. The yogurt base portion contains active cultures and has a pH of less than about 4.6. The chocolate flavoring portion containing cocoa, nonfat dry milk solids, and a buffering salt. The two portions are packed, preferably, in a two-piece composite package. The two packages are opened and the contents mixed just prior to consumption.
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Vafiadis, "Pour It Down", Dairy Field, Journal 178 (9), pp. 58-62, Sep. 1995.
Barnard David J.
Bissonnette Madeline M.
Dell William J.
Lee Thomas D.
Bhat Nina
Dauerman Sherry A.
Kraft Foods, Inc
Marcoux Thomas A.
Savoie Thomas R.
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