Thomas Raymond Springer

US Patent:

20030194468, Oct 16, 2003

Filed:

Apr 12, 2002

Appl. No.:

10/121637

Inventors:

Amy Konkoly - Eden Prairie MN, US
Marthena Baker - Plymouth MN, US
Penny Norquist - St. Paul MN, US
Tonya Schoenfuss - St. Louis Park MN, US
Thomas Springer - Crystal MN, US
Michelle Zacho - Anoka MN, US

International Classification:

A23C009/12

US Classification:

426/034000

Abstract:

A method for the production of an acidified nutritionally fortified cultured dairy beverage or yogurt product and the resulting product containing live and active cultures comprising preparing a non-fermented fluid dairy base, homogenizing and pasteurizing said base mix, adding a yogurt to said base mix, adding an acid blend to said base mix, comminuting said base mix to reduce particle size, adding a flavor and a color to said base mix, and packaging to provide an acidified nutritionally fortified cultured dairy beverage composition containing live and active cultures, having a finished product culture count of at least 1.5×10cfu/gram, a viscosity of 400 to 3500 cps at a temperature of 1 C. to 7 C. and a final pH of 3.8 to 4.5.

US Patent:

20060240149, Oct 26, 2006

Filed:

Jun 23, 2006

Appl. No.:

11/474008

Inventors:

Amy Konkoly - Eden Prairie MN, US
Marthena Baker - Plymouth MN, US
Penny Norquist - St. Paul MN, US
Tonya Schoenfuss - St. Louis Park MN, US
Thomas Springer - Crystal MN, US
Michelle Zacho - Anoka MN, US

International Classification:

A23C 9/12

US Classification:

426034000

Abstract:

A method for the production of an acidified nutritionally fortified cultured dairy beverage or yogurt product and the resulting product containing live and active cultures comprising preparing a non-fermented fluid dairy base, homogenizing and pasteurizing said base mix, adding a yogurt to said base mix, adding an acid blend to said base mix, comminuting said base mix to reduce particle size, adding a flavor and a color to said base mix, and packaging to provide an acidified nutritionally fortified cultured dairy beverage composition containing live and active cultures, having a finished product culture count of at least 1.5×10cfu/gram, a viscosity of 400 to 3500 cps at a temperature of 1 C. to 7 C. and a final pH of 3.8 to 4.5.