Process for the production of low calorie yogurt
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United States of America Patent
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Sep 11, 1990
Grant Date -
N/A
app pub date -
Oct 25, 1989
filing date -
Oct 25, 1989
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.
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