| 摘要 |
<p>Nutritionally improved cultured dairy products such as yogurt products include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter < 6νm in amounts sufficient to provide a total calcium content of 0.25 % to 0.75 %. A method for producing the calcium fortified yogurt is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. The yogurt is prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared.</p> |
