| abstract |
A frozen yogurt is prepared containing an admixture of cream, condensed skimmilk, sucrose, corn sweetener, stabilizers and 30-50% fluid acid whey based on the total weight of the admixture. In preparing the yogurt, a mixture of the condensed skimmilk and cream is pasteurized and fermented with a yogurt culture. The resulting fermented mixture is mixed with a pasteurized mixture of the sucrose, corn sweetener, stabilizers and fluid acid whey and the resulting mixture is homogenized and frozen to produce the frozen yogurt. |