General Mills, Inc.

Gary W Stoddard

Maeve C Murphy

Ellen M Silva

Timothy T Johnson

Amy Konkoly

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.

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New Brighton, MN, United States of America

Gary W Stoddard