YOGURT-CHEESE COMPOSITIONS

摘要

Technique (100) for making a Low-Fat Yogurt-Cheese Composition, including: providing (104) a composition including a milkfat fluid; combining (118) yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining (122) milk protein with the composition including yogurt and a milkfat fluid; and forming (124) 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.