发明名称 Yogurt-cheese compositions
摘要 Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.
申请公布号 US7763294(B2) 申请公布日期 2010.07.27
申请号 US20060475853 申请日期 2006.06.26
申请人 FRANKLIN FOODS, INC. 发明人 GUTKNECHT JON R.;OVITT JOHN B.
分类号 A23C9/12 主分类号 A23C9/12
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