| abstract |
A naturally sweet, fat-free yogurt that does not require additives such as gelling agents and thickeners is prepared by mixing water with about 22-37% by weight non-fat milk solids, heating the mixture to about 165°-185° F. for about 5-10 minutes to cause carmelization of the milk solids, cooling and inoculating the mixture with suitable lactic acid-producing microorganisms, filling the inoculated mixture into final containers, and incubating the inoculated mixture in the final container to produce yogurt. |