WIESSEL, ANA LUCIA,WELCH, FRANK KARL,ZERLAUT, ALLEN BRUCE
申请号：
SG11201508436Y
公开号：
SG11201508436YA
申请日:
2013.04.16
申请国别(地区):
SG
年份:
2015
代理人:
摘要：
Shelf-stable fermented dairy products having a pH ranging from about 4.4 to about 4.5 are provided. Methods of making the shelf-stable fermented dairy products are also provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or combinations thereof.
