REDUCED FAT AND CARBOHYDRATE CULTURED DAIRY PRODUCT AND PROCESS FOR MANUFACTURING SUCH CULTURED DAIRY PRODUCT

摘要

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 OF 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.