| abstract |
Nutritionally improved cultured dairy products, such as milk beverages and yogurt products, include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6μm in amounts sufficient to provide a total calcium content of 0.25% to 0.75%. A method for producing the calcium fortified products is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. A yogurt can then be prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared. |