General Mills, Inc.

Amy Konkoly

Maeve C Murphy

Ellen M Silva

Timothy T Johnson

Gary W Stoddard

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 &lE;6&mgr;m 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.

Growing community of inventors

Minneapolis, MN, United States of America

Amy Konkoly