YOGURT-CHEESE COMPOSITIONS

摘要

Compositions in field of cheese products. Cream cheese, butter, margarine, and other cheese-like dairy products often contain high concentrations of butterfat or edible oil and lack substantial protein concentration. Low-Fat Yogurt-Cheese-Oil Compositions are provided, including milkfat fluid and having appealing texture and flavor of high-milkfat cheeses. Processes (100, 200, 300, 400) for making Low-Fat Yogurt-Cheese-Oil Compositions are provided, including: forming milkfat-oil composition including milkfat fluid and an oil (104); combining yogurt with milkfat-oil composition to form yogurt-milkfat-oil composition (118); combining milk protein with yogurt-milkfat-oil composition (122); and forming blend including milk protein and yogurt-milkfat-oil composition (124).