REDUCED CARBOHYDRATE CULTURED DAIRY PRODUCT AND PROCESS FOR MANUFACTURING SUCH CULTURED DAIRY PRODUCT

摘要

A reduced carbohydrate cultured dairy product includes ultra filtered (UF) raw milk, water, a fat source, a protein source, and a predetermined amount of live and active cultures (LAC). A process for manufacturing said product includes providing UF milk, adding water and a fat source to obtain a first combination; adding a protein source to the first combination to form a second combination; adding a predetermined' amount of LAC to the second combination; and placing the second combination, in a container to culture at a temperature of about 40.6°C for about 4-5 hours or until the pH of the second combination is less than or equal to 4.65. The first combination may include non-fat, milk solids in a range of about 4.5-6.4% by weight, total solids in a range of about 10.25-11.5% by weight, and fat in a range of about 3-4% by weight.