Calcium fortified dairy products

Abstract

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

1 - 29 . (canceled)  
     
     
         30 . A fermented dairy product fortified with calcium comprising: 
 A. a quantity of fermented dairy product having a viscosity of at least 1500 cps (at 5° C.), and    B. sufficient amounts of calcium phosphate, dispersed in the fermented dairy product to provide at least 251 mg of calcium per 170 g (up to 1500 mg calcium per 170 g) wherein the particle size of the calcium phosphate comprises particles having a mean diameter of ≦6 μm.    
     
     
         31 . The fermented dairy product of  claim 30  wherein the calcium phosphate is calcium phosphate tribasic.  
     
     
         32 . The fermented dairy product of  claim 30  wherein the fermented dairy product is yogurt.  
     
     
         33 . The fermented dairy product of  claim 30  wherein the dairy product is free of a fruit ingredient.  
     
     
         34 . The fermented dairy product of  claim 30  wherein the total calcium content is about 0.29 to 0.76% by weight.  
     
     
         35 . The fermented diary product of  claim 31  wherein the calcium phosphate is evenly dispersed throughout the product.  
     
     
         36 . The fermented dairy product of  claim 30  wherein the pH of the product is about 4.4 to 4.6.  
     
     
         37 . The fermented dairy product of  claim 30  additionally comprising a high potency sweetener.  
     
     
         38 . The fermented dairy product of  claim 32  wherein the yogurt is a stirred style yogurt product.  
     
     
         39 . The fermented dairy product of  claim 32  wherein the yogurt is a cut set style yogurt product.  
     
     
         40 - 51 . (canceled)  
     
     
         52 . A calcium fortified milk based food product exhibiting improved nutrition and good organoleptic properties, comprising: 
 a pasteurized milk base comprising at least one milk ingredient and having a native calcium content, and    sufficient amounts of sufficient amounts of calcium phosphate in powder form comprising particles having a mean diameter of ≦6 μm to provide a total calcium content of 125% to 500% of the native calcium content.    
     
     
         53 . The food product of  claim 52  wherein the food product is a fluid milk.  
     
     
         54 . The food product of  claim 53  wherein the fluid milk is refrigerated milk.  
     
     
         55 . The food product of  claim 54  wherein the pasteurized milk base comprises at least a mammalian milk ingredient.  
     
     
         56 . The food product of  claim 54  wherein the fluid milk is chocolate flavored.  
     
     
         57 . The food product of  claim 53  wherein the fluid milk is UHT milk.  
     
     
         58 . The food product of  claim 52  wherein the food product is a cultured dairy product.  
     
     
         59 . The food product of  claim 58  wherein the cultured dairy product is a yogurt.  
     
     
         60 . The food product of  claim 59  wherein the cultured dairy product is a cheese.  
     
     
         61 . The food product of  claim 58  wherein the total calcium content ranges from about 0.25% to about 0.75%.  
     
     
         62 . The food product of  claim 52  additionally comprising a gelatinized starch.  
     
     
         63 . The food product of  claim 62  wherein the milk is chocolate flavored.  
     
     
         64 . The food product of  claim 63  wherein the food product additionally comprises a sweetener and is in the form of a pudding.  
     
     
         65 . The food product of  claim 52  wherein the milk ingredient includes a soybean milk.  
     
     
         66 . The food product of  claim 59  free of calcium carbonate.  
     
     
         67 . The food product of  claim 59  wherein the yogurt is a cup set style yogurt.  
     
     
         68 . The food product of  claim 67  additionally comprising about 1% to 15% of a fruit sauce.  
     
     
         69 . The food product of  claim 59  disposed within a sealed container fabricated from a flexible film.  
     
     
         70 . The food product of  claim 59  disposed within a sealed container fabricated from a flexible film in the form of a tube.  
     
     
         71 . The fermented dairy product of  claim 30  aerated to a density of 0.5 to 0.9 g/cc.  
     
     
         72 . The fermented dairy product of  claim 71  frozen to −15 to −2° C.  
     
     
         73 . The food product of  claim 53  wherein the fluid milk is homogenized.  
     
     
         74 . The food product of  claim 53  further comprising at least one of a stabilizer and thickener.  
     
     
         75 . The food product of  claim 74  wherein the at least one of the stabilizer and thickener is selected from the group consisting of starch, gelatin, pectin, agar and carrageenan.  
     
     
         76 . A dairy product fortified with a fine powered calcium phosphate comprising: 
 a pasteurized milk base having a native calcium content; and    sufficient amounts of calcium phosphate in powder form with particles having a mean diameter of ≦6 μm to provide a total calcium content of 125% of the native calcium content.    
     
     
         77 . The dairy product of  claim 76  wherein the milk base constitutes homogenized milk.  
     
     
         78 . The dairy product of  claim 76  further comprising at least one of a stabilizer and thickener.  
     
     
         79 . The dairy product of  claim 78  wherein the at least one of the stabilizer and thickener is selected from the group consisting of starch, gelatin, pectin, agar and carrageenan.