Reduced fat and carbohydrate cultured dairy product and process for manufacturing such cultured dairy product
A reduced fat and carbohydrate, cultured dairy product includes ultra filtered (UF) raw skim milk, water, a fat source, a protein source, and a predetermined amount of live and active cultures (LAC). A process for manufacturing this product includes providing UF skim milk, adding water and a fat source to obtain a first combination; adding a protein source to the first combination to form a second combination; adding a predetermined amount of LAC to the second combination; and placing the second combination, in a container to culture at a temperature of about 40.6° C. for about 4-5 hours or until the pH of the second combination is less than or equal to about 4.65. The first combination may include non-fat milk solids in a range of about 4.5%-6.4% by weight, total solids in a range of about 8.9%-10.5% by weight, and butterfat in a range of 0.44%-2.20% by weight.
1 . A reduced fat and carbohydrate, cultured dairy product, which is manufactured from ultra filtered skim milk, comprising:
carbohydrates in a range of about 2.21% to about 3.09% by weight;
protein in a range of about 3.98% to about 4.86% by weight;
fat in a range of about 1.33% to about 2.20% by weight;
and a predetermined amount of live and active cultures.
2 . The cultured dairy product of claim 1 , wherein a source of said carbohydrates is lactose.
3 . The cultured dairy product of claim 2 , wherein said lactose is in a range of about 1.33% to about 2.20% by weight.
4 . The cultured dairy product of claim 1 , wherein said protein is in an amount of about 4.43% by weight.
5 . The cultured dairy product of claim 3 wherein said lactose is in an amount of about 1.77% by weight.
6 . The cultured dairy product of claim 1 , wherein said fat is in an amount of about 1.77% by weight.
7 . The cultured dairy product of claim 1 , further comprising calcium in a range of about 0.10% to about 0.12% by weight.
8 . The cultured dairy product of claim 7 , wherein said calcium is in an amount of about 0.11% by weight.
9 . The cultured dairy product of claim 1 , further comprising a stabilizer.
10 . The cultured dairy product of claim 8 , wherein said stabilizer is selected from the group consisting of gelatin, carrageenan, polysorbate 80, tapioca, modified food starch, lecithin, and combinations thereof.
11 . The cultured dairy product of claim 1 , further comprising Sucralose.
12 . The cultured dairy product of claim 1 , further comprising a preservative.
13 . A reduced fat and carbohydrate, cultured dairy product, which is manufactured from ultra filtered skim milk, comprising:
a source of flavoring;
carbohydrates in a range of about 3.10% to about 3.97% by weight;
protein in a range of about 3.98% to about 4.86% by weight;
fat in a range of about 0.44% to about 1.32% by weight; and
a predetermined amount of live and active cultures.
14 . The cultured dairy product of claim 13 , wherein a source of said carbohydrates is lactose.
15 . The cultured dairy product of claim 14 , wherein said lactose is in a range of about 2.21 to about 3.09% by weight.
16 . The cultured dairy product of claim 13 , wherein said protein is in an amount of about 4.43% by weight.
17 . The cultured dairy product of claim 15 wherein said lactose is in an amount of about 2.65% by weight.
18 . The cultured dairy product of claim 13 , wherein said fat is in an amount of about 0.89% by weight.
19 . The cultured dairy product of claim 13 , further comprising calcium in a range of about 0.10% to about 0.12% by weight.
20 . The cultured dairy product of claim 19 , wherein said calcium is in an amount of about 0.11% by weight.
21 . The cultured dairy product of claim 13 , wherein said source of flavoring is selected from the group consisting of vanilla flavoring, strawberry flavoring, blueberry flavoring, and lemon flavoring.
22 . A reduced fat and carbohydrate, cultured dairy product comprising: ultra filtered skim milk, water, a fat source, a protein source, and a predetermined amount of live and active cultures.
23 . The cultured dairy product of claim 22 , wherein said fat source is cream.
24 . The cultured dairy product of claim 22 , wherein said protein source is selected from the group consisting of egg white solids, whey protein concentrate-80, milk protein concentrate, soy protein, calcium caseinate, and combinations thereof.
25 . The cultured dairy product of claim 22 , further comprising a stabilizer.
26 . The cultured dairy product of claim 22 , wherein said stabilizer is selected from the group consisting of gelatin, carrageenan, polysorbate 80, tapioca, modified food starch, lecithin, and combinations thereof.
27 . The cultured dairy product of claim 22 , further comprising Sucralose.
28 . The cultured dairy product of claim 22 , further comprising a preservative.
29 . The cultured dairy product of claim 22 , wherein said preservative is selected from the group consisting of potassium sorbate, sodium benzoate, and combinations thereof.
30 . The cultured dairy product of claim 22 , wherein said cultured dairy product further comprises:
carbohydrates in a range of about 2.21% to about 3.09% by weight;
protein in a range of about 3.98% to about 4.86% by weight; and
fat in a range of about 1.33% to about 2.20% by weight.
31 . The cultured dairy product of claim 22 , wherein said cultured dairy product further comprises:
a source of flavoring;
carbohydrates in a range of about 3.10% to about 3.97% by weight;
protein in a range of about 3.98% to about 4.86% by weight; and
fat in a range of about 0.44% to about 1.32% by weight.
32 . A reduced fat and carbohydrate, cultured dairy product, which is manufactured from ultra filtered skim milk, comprising:
carbohydrates in a range of about 2.50 gms to about 3.49 gms per serving;
protein in a range of about 4.50 gms to about 5.49 gms per serving;
fat in a range of about 1.50 gms to about 2.49 gms per serving; and
a predetermined amount of live and active cultures,
wherein said serving is about 113 gms of said cultured dairy product.
33 . The cultured dairy product of claim 32 , wherein a source of said carbohydrates is lactose.
34 . The cultured dairy product of claim 33 , wherein said lactose is in a range of about 1.50 gms to about 2.49 gms per serving.
35 . The cultured dairy product of claim 32 , wherein said protein is in an amount of about 5.0 gms per serving.
36 . The cultured dairy product of claim 33 wherein said lactose is in an amount of about 2.0 gms per serving.
37 . The cultured dairy product of claim 32 , wherein said fat is in an amount of about 2.0 gms per serving.
38 . A reduced fat and carbohydrate, cultured dairy product, which is manufactured from ultra filtered skim milk, comprising:
a source of flavoring;
carbohydrates in a range of about 3.50 gms to about 4.49 gms per serving;
protein in a range of about 4.50 gms to about 5.49 gms per serving;
fat in a range of about 0.50 gms to about 1.49 gms per serving; and
a predetermined amount of live and active cultures,
wherein said serving is about 113 gms of said cultured dairy product.
39 . The cultured dairy product of claim 38 , wherein a source of said carbohydrates is lactose.
40 . The cultured dairy product of claim 39 , wherein said lactose is in a range of about 2.50 gms to about 3.49 gms per serving.
41 . The cultured dairy product of claim 38 , wherein said protein is in an amount of about 5.0 gms per serving.
42 . The cultured dairy product of claim 39 wherein said lactose is in an amount of about 3.0 gms per serving.
43 . The cultured dairy product of claim 38 , wherein said fat is in an amount of about 1.0 gms per serving.
44 . A reduced fat and carbohydrate, cultured dairy product comprising: ultra filtered skim milk, water, a fat source, a protein source, and a predetermined amount of live and active cultures and further comprising lactose in a range of about 1.33% to about 2.20% by weight; fat in a range of about 1.33% to about 2.20% by weight; and non-fat milk solids in a range of about 4.5% to about 6.4%.
45 . A reduced fat and carbohydrate, cultured dairy product comprising: ultra filtered skim milk, water, a fat source, a protein source, a source of flavoring, and a predetermined amount of live and active cultures and further comprising lactose in a range of about 2.21% to about 3.09% by weight; fat in a range of about 0.44% to about 1.32% by weight; and non-fat milk solids in a range of about 4.5% to about 6.4%.
46 . The cultured dairy product of claim 45 , wherein said source of flavoring is selected from the group consisting of chocolate flavoring, vanilla flavoring, strawberry flavoring, blueberry flavoring, and lemon flavoring.
47 . A process for manufacturing a reduced fat and carbohydrate, cultured dairy product, comprising the steps of:
providing ultra filtered skim milk;
adding water and a fat source to said ultra filtered skim milk to obtain a first combination of ultra filtered milk, water, and a fat source, wherein said fat source provides fat in a range of about 0.44% to about 2.20% by weight of said cultured dairy product;
adding a protein source to said first combination to form a second combination; and
adding a predetermined amount of live and active cultures to said second combination.
48 . The process of claim 47 , wherein said first combination comprises a desired composition of non-fat milk solids of about 5.65% by weight and total solids in a range of about 8.9% to about 10.5% by weight.
49 . The process of claim 47 , further comprising the steps of:
determining a first content of non-fat milk solids by weight, a second content of total solids by weight, and a third content of butter fat by weight of said ultra filtered milk; and
determining a first amount of water and a second amount of a fat source to add to said ultra filtered milk to obtain said desired composition of said first combination.
50 . The process of claim 47 , further comprising the step of adding a predetermined amount of a sweetener to said first combination to form a second combination.
51 . The process of claim 50 , further comprising the step of determining the content of said second combination.
52 . The process of claim 50 , further comprising the step of homogenizing said second combination.
53 . The process of claim 50 , further comprising the step of pasteurizing said second combination.
54 . The process of claim 50 , wherein said pasteurization step further comprises pasteurizing said second combination by a HTST pasteurization process.
55 . The process of claim 47 , further comprising the step of heat treating said cultured dairy product.
56 . The process of claim 47 , further comprising the step of placing said second combination including said predetermined amount of LAC into a container to ferment at a temperature of about 40.6° C. until a pH of said second combination is less than or equal to about 4.65.
57 . A reduced fat and carbohydrate, cultured dairy product manufactured by the process of claim 47 .
58 . The cultured dairy product of claim 57 , further comprising:
carbohydrates in a range of about 2.21% to about 3.09% by weight;
protein in a range of about 3.98% to about 4.86% by weight;
fat in a range of about 1.33% to about 2.20% by weight.
59 . A reduced fat and carbohydrate, cultured dairy product comprising:
a first combination comprising ultra filtered skim milk, a fat source, and water, wherein said fat source provides fat in a range of about 0.44% to about 2.20% by weight;
a protein source in a range of about 1% to about 2% by weight; a stabilizer; and
a predetermined amount of live and active cultures.
60 . The cultured dairy product of claim 59 , wherein said first combination comprises a desired composition of non-fat milk solids of about 5.65% by weight and total solids in a range of about 8.9% to about 10.5% by weight.
61 . The cultured dairy product of claim 59 , wherein said protein source comprises whey protein concentrate-80 in a range of about 0.5% to about 1% by weight and calcium caseinate in a range of about 0.5% to about 1% by weight.
62 . The cultured dairy product of claim 59 , wherein said fat source is cream.
63 . The cultured dairy product of claim 59 , wherein said stabilizer is selected from the group consisting of gelatin, carrageenan, polysorbate 80, tapioca, modified food starch, lecithin, and combinations thereof.
64 . A reduced fat and carbohydrate, cultured dairy product comprising:
a first combination comprising ultra filtered milk, a fat source, and water, wherein said first combination comprises a desired composition of non-fat milk solids of about 5.65% by weight, total solids in a range of about 8.9% to 10.5% by weight, and butterfat in a range of about 1.33% to 2.20% by weight;
a protein source, wherein said protein source comprises whey protein concentrate-80 in a range of about 0.5% to about 1% by weight and calcium caseinate in a range of about 0.5% to about 1% by weight;
a predetermined amount of gelatin; and
a predetermined amount of live and active cultures.
65 . The cultured dairy product of claim 64 , wherein said predetermined amount of live and active cultures results in a concentration of 100 million cultures per gram of said cultured dairy product.
66 . The cultured dairy product of claim 65 , wherein said predetermined amount of live and active cultures results in a concentration of 0.1268 gms/L of said cultured dairy product.
67 . A reduced fat cultured dairy product comprising:
a first combination comprising ultra filtered skim milk, a fat source, and water, wherein said fat source provides fat in a range of about 1.33% to about 2.20% by weight;
at least one protein source in a range of about 1% to about 2% by weight;
a predetermined amount of salt; a stabilizer; and
a predetermined amount of live and active cultures.
68 . The cultured dairy product of claim 67 , wherein said first combination comprises a desired composition of non-fat milk solids of about 5.65% by weight, total solids in a range of about 8.9% to about 10.5% by weight, and butterfat.
69 . The cultured dairy product of claim 67 , wherein said protein source comprises whey protein concentrate-80 in a range of about 0.5% to about 1% by weight and calcium caseinate in a range of about 0.5% to about 1% by weight.
70 . The cultured dairy product of claim 67 , wherein said fat source is cream.
71 . The cultured dairy product of claim 67 , wherein said stabilizer is calcium fortified ice cream stabilizer in an amount of about 0.13% by weight.
72 . A cultured dairy product comprising:
a first combination comprising ultra filtered skim milk, a fat source, and water, wherein said first combination comprises a desired composition of non-fat milk solids of about 5.65% by weight, total solids in a range of about 8.9% to about 10.5% by weight, and butterfat to range of about 1.33% to about 2.20% by weight;
a plurality of protein sources comprising whey protein concentrate-80 in a range of about 0.5% to about 1% by weight and calcium caseinate in a range of about 0.5% to about 1% by weight;
a predetermined amount of salt;
a predetermined amount of stabilizer; and
a predetermined amount of live and active cultures.
80 . A cultured dairy product in an amount of about 3,785.41 liters comprising:
a first combination comprising about 1,270.91 kg of ultra filtered skim milk, about 181.15 kg of cream, and about 2,270.19 kg of water;
a protein source comprising about 29.11 kg of whey protein concentrate-80 and about 31.99 kg of calcium caseinate;
about 5.09 kg of CC-323 calcium fortifier;
about 5.92 kg of salt;
about 87.34 kg of a stabilizer; and
about 0.50 kg of live and active cultures.