| 摘要 |
595665 Disclosed herein are shelf-stable fermented dairy products comprising a fermented dairy component, a stabilizer, and a puree composition; and methods of making the shelf-stable fermented dairy products comprising adding the stabilizer to the fermented dairy component under shear to create a shelf-stable fermented dairy mixture, homogenizing the fermented dairy mixture, adding the puree composition to the fermented dairy mixture, and heat processing the fermented dairy mixture. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof. |
