#$%^&*AU2017203052A120170601.pdf#####ABSTRACT Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt% based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4' C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition, comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fatbased coating composition is a solid at 450 F. The cultured dairy bar product is at a temperature at or below about 45' F. Processes for making the refrigerated or frozen cultured dairy bar products are also described.1/2 FIG. I 110 Prepare yogurt composition 120 Freeze 130 Form portions 140 Coat portions 150 -Thaw and store at refrigeration temperature
