High-Protein Yogurt Products and Methods
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United States of America Patent
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Issued Date -
Nov 3, 2022
app pub date -
Dec 11, 2020
filing date -
Dec 11, 2020
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Abstract
Disclosed is a method for making yogurt products of viscosities from about 50 centipoise to about 200,000 centipoise, the yogurt products having a total protein content of at least about 12 percent, the whey protein in the product being primarily in the undenatured state (at least about 75% undenatured). Also disclosed are products made by the method, such as yogurt drinks comprising at least about 12 percent total protein, wherein at least about 75% of the whey protein is in the undenatured state.
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