CALCIUM FORTIFIED DAIRY PRODUCTS AND METHODS OF PREPARATION

摘要

Nutritionally improved cultured dairy products such as yogurt products inclu de a fine powdered calcium phosphate salt of reduced particle size having a mea n diameter < 6.mu.m in amounts sufficient to provide a total calcium conten t of 0.25 % to 0.75 %. A method for producing the calcium fortified yogurt is als o 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.