Yogurt-cheese compositions
Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.
1. A process, comprising:
providing a composition including a milkfat fluid;
combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid;
homogenizing the composition including yogurt and a milkfat fluid, and
then combining milk protein with the composition including yogurt and a milkfat fluid; and
forming a blend including the milk protein and the composition including yogurt and a milkfat fluid, thereby forming a low-fat yogurt-milkfat composition.
2. The process of claim 1 , including combining a stabilizer with the composition including a milkfat fluid.
3. The process of claim 1 , including combining milk protein with the composition including a milkfat fluid.
4. The process of claim 1 , including adjusting the temperature of the composition including a milkfat fluid to a temperature tolerable by culture bacteria.
5. The process of claim 1 , including passing the blend through a heat exchanger at a selected temperature.
6. The process of claim 5 , including cooling the blend.
7. The process of claim 5 , including combining a pressurized gas with the blend during the passing through the heat exchanger.
8. The process of claim 1 , including adjusting a pH of the blend.
9. The process of claim 1 , in which the composition including a milkfat fluid includes butterfat at a concentration within a range of between about 52% by weight and about 10% by weight; protein at a concentration of about 2% by weight; and water at a concentration within a range of between about 40% by weight and about 70% by weight.
10. The process of claim 1 , in which the composition including yogurt and a milkfat fluid includes a yogurt at a concentration within a range of between about 45% by weight and about 20% by weight, and a composition including a milkfat fluid at a concentration within a range of between about 55% by weight and about 80% by weight.
11. The process of claim 1 , in which the yogurt includes:
butterfat at a concentration within a range of between about 0% and about 3.25% by weight;
milk protein at a concentration within a range of between about 3% by weight and about 15% by weight; and
water at a concentration within a range of between about 81% by weight and about 97% by weight.
12. The process of claim 1 , in which the blend includes milk protein at a concentration within a range of between about 45% by weight and about 15% by weight, and a composition including yogurt and a milkfat fluid at a concentration within a range of between about 55% by weight and about 85% by weight.
13. A low-fat yogurt-milkfat composition made by the process of claim 1 .
14. The low-fat yogurt-milkfat composition of claim 13 , having less than about 1% syneresis by weight after 15 hours at a temperature within a range of between about 74° F. and about 75° F.
15. The process of claim 1 , including at least partially digesting the composition including a milkfat fluid by culture bacteria.
16. The process of claim 1 , including incorporating in the blend a member selected from the group consisting of non-digestible oligosaccharides, digestion-resistant polysaccharides, and mixtures of the foregoing.
17. The process of claim 16 , wherein the non-digestible oligosaccharide includes inulin.
18. A process, comprising:
providing a composition including a milkfat fluid;
combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid;
combining milk protein with the composition including yogurt and a milkfat fluid; and
forming a blend including the milk protein and the composition including yogurt and a milkfat fluid, thereby forming a low-fat yogurt-milkfat composition;
wherein the blend is acidified without enzymatic coagulation.
19. The process of claim 18 , including homogenizing the composition including yogurt and a milkfat fluid.
20. The process of claim 19 , including carrying out the homogenizing before combining milk protein with the composition including yogurt and a milkfat fluid.