Davisco Foods International, Inc.

Jean Claude Bruneau

Martin E Davis

Laurie Nelson

A process for preparing yogurt takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has the ability to impart a creamy texture to yogurt while increasing its calcium content, Preferred products have calcium contents such that each serving contains from about 25 to about 50% of the Daily Value figure of 1000 mg per day.

Growing community of inventors

Londonderry, NH, United States of America

Jean Claude Bruneau