| abstract |
A liquid or frozen yogurt is prepared by combining sources of fat and milk derived solids with a relatively undenatured whey protein concentrate to form a mixture having no more than 2 parts casein to 1 part whey protein. The source of whey protein concentrate has all casein coagulating enzyme inactivated and the concentrate contains about 22 to 52% protein, 0.1 to 6% fat, 32 to 73% lactose and 3 to 11% ash. The mixture is maintained at a temperature sufficient to pasteurize and form a protein complex and the pasteurized mixture is fermented to produce the liquid yogurt which can be frozen. |