| abstract |
A storage stable fermented dairy product and a method for producing a storage stable fermented dairy product are provided. A shelf-stable fermented dairy product may be shelf-stable with improved taste, viscosity and texture characteristics. In a general embodiment, the present disclosure provides a shelf-stable fermented milk product comprising a shelf-stable fermented milk ingredient, a stabilizer, and a puree composition. The shelf stable fermented milk component may be, for example, yogurt, sour cream, buttermilk or a combination thereof. [Selection figure] None |