Preparation of liquid and frozen yogurt products

Claim 1

A process for the preparation of a liquid yogurt containing a high population of live organisms comprising the steps of: a. combining sources of fat and milk derived solids with relatively undenatured whey protein concentrate to form a mixture in the ratio of no more than 2 parts casein to 1 part whey protein, the source of whey protein being whey protein concentrate having all of the casein coagulant enzyme inactivated, the whey protein concentrate having from 22 to 52% protein, 0.1 to 6% fat, 32 to 73% of the material selected from the group consisting of lactose and reduced milk sugars, and from 3 to 11% ash, all percentages being on a dry weight basis; b. maintaining said mixture at a temperature to accomplish pasteurization and form a protein complex; c. thereafter cooling said mixture to an optimum fermentation temperature; d. innoculating said mixture after said cooling with a yogurt culture producing lactic acid; and e. fermenting said mixture after said innoculation sufficiently to develop a titratable acidity and cooling to arrest fermentation upon the mixture reaching the desired acidity to produce said liquid yogurt.