WO2016003972A1

WO2016003972A1 - Dairy product and method of making thereof

Info

Publication number: WO2016003972A1
Application number: PCT/US2015/038436
Authority: WO
Inventors: Leena TANEJA; Du Thy NGUYEN
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-06-30
Filing date: 2015-06-30
Publication date: 2016-01-07
Anticipated expiration: 2016-12-30

Abstract

The present invention, in an embodiment, is a method that includes mixing at least one aqueous product, at least one sugar and at least a plurality of starch-based products to form a first mixture. The first mixture has a fat content of 0% to 20% percent by weight of the first mixture. The method of the embodiment further includes heating the first mixture to a sufficient first temperature for a time to pasteurize the first mixture, cooling the first mixture to a second temperature to form a slurry, and mixing a fermented dairy product with the slurry at a third temperature to form a second mixture which is a cheesecake -type product.

Description

DAIRY PRODUCT AND METHOD OF MAKING THEREOF

RELATED APPLICATIONS

[0001] This application claims the priority of U.S. provisional application U.S. Patent

Application No. 62/019,288; filed June 30, 2014; entitled "DAIRY PRODUCT AND METHOD OF MAKING THEREOF," which is incorporated herein by reference in its entirety for all purposes.

TECHNICAL FIELD

[0002] The present invention relates to dairy products.

BACKGROUND OF THE INVENTION

[0003] Dairy products and methods of making dairy products are known.

BRIEF SUMMARY OF THE INVENTION

[0004] In an embodiment, the method of the present invention includes mixing at least one aqueous product, at least one sugar and at least a plurality of starch-based products to form a first mixture; wherein a fat content of the first mixture is 0% to 20% percent by weight of the first mixture; heating the first mixture to a sufficient first temperature for a time to pasteurize the first mixture; cooling the first mixture to a second temperature to form a slurry; mixing a fermented dairy product with the slurry at a third temperature to form a second mixture; and wherein the second mixture is a cheesecake-type product.

[0005] In some embodiments, the plurality of starch-based products includes at least one potato starch. In embodiments, the at least one potato starch is a hydroxypropyl distarch phosphate. In yet other embodiments, the plurality of starch-based products include at least one maltodextrin. [0006] In some embodiments, the plurality of starch-based products include a potato starch and a maltodextrin. In embodiments, the ratio of potato starch to maltodextrin is 1 :10 to 6:5. In other embodiments, the ratio of potato starch to maltodextrin is 1 :2.

[0007] In some embodiments, the at least one aqueous product is selected from the group consisting of milk and water. In embodiments, the fermented dairy product is selected from the group consisting of a fermented milk and a strained fermented dairy product. In an embodiment, the fermented milk is a yogurt. In another embodiment, the first mixture includes the at least one aqueous product in an amount of 80% to 95% by weight of the first mixture.

[0008] In some embodiments, the first mixture comprises the plurality of starch-based products in an amount of 5% to 15% by weight of the first mixture. In other embodiments, the first mixture includes the at least one potato starch in an amount of 1% to 15% by weight of the first mixture. In yet other embodiments, the first mixture includes the at least one maltodextrin in an amount of 1% to 15% by weight of the first mixture.

[0009] In some embodiments, the second mixture includes the slurry in an amount of 10% to 50% by weight of the second mixture. In embodiments, the second mixture includes the fermented dairy product in an amount of 50% to 90% by weight of the second mixture. In yet other embodiments, the second mixture includes (i) the slurry in an amount of 30% by weight of the second mixture and (ii) the fermented dairy product in an amount of 70% by weight of the second mixture.

[00010] In an embodiment, the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, and the third temperature is 50 degrees F to 75 degrees F. In the embodiment, the time to pasteurize the first mixture at the first temperature is 16 seconds to 8 minutes. [00011] In another embodiment, the method includes combining at least one aqueous product, at least one sugar and at least a plurality of starch-based products; heating the combination of the at least one aqueous product, the at least one sugar and the plurality of starch- based products to a preheated temperature for a first time; mixing the heated combination of the at least one aqueous product, the at least one sugar and the plurality of starch-based products to form a first mixture; wherein a fat content of the first mixture is 0% to 20% percent by weight of the first mixture; heating the first mixture to a sufficient first temperature for a second time to pasteurize the first mixture; cooling the first mixture to a second temperature to form a slurry; mixing the fermented dairy product with the slurry at a third temperature to form a second mixture; and cooling the second mixture to a fourth temperature to form a cheesecake-type product.

[00012] In an embodiment, the plurality of starch-based products include a potato starch and a maltodextrin. In another embodiment, a ratio of potato starch to maltodextrin is 1:10 to 6:5. In other embodiments, the ratio of potato starch to maltodextrin is 1 :2.

[00013] In some embodiment, the preheated temperature is 130 degrees F to 150 degrees F, the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, the third temperature is 50 degrees F to 75 degrees F, and the fourth temperature is 30 degrees F to 75 degrees F and the first time is 30 minutes to 3 hours and the second time is 16 seconds to 8 minutes.

[00014] In yet other embodiments, a viscosity of the cheesecake product ranges from 1 centipoise to 100,000 centipoise as measured by a Brookfield viscometer at 25 s-1 at 10 Revolutions Per Minute and 10 degrees Celsius. In other embodiments, the method includes adding at least one of a flavoring and a coloring to the first mixture; wherein the first mixture comprises the flavoring, if present, in an amount of 0.1% to 1.5% by weight of the first mixture and wherein the first mixture comprises the coloring, if present, in an amount of 0.1 % to 0.6% by weight of the first mixture.

[00015] In another embodiment, the present invention includes a product obtainable by any of the methods detailed herein.

BRIEF DESCRIPTION OF THE DRAWINGS

[00016] FIG. 1 illustrates features of some embodiments of the present invention.

[00017] FIG. 2 illustrates features of some embodiments of the present invention.

[00018] The present invention will be further explained with reference to the attached drawings, wherein like structures are referred to by like numerals throughout the several views. The drawings shown are not necessarily to scale or aspect ratio, with emphasis instead generally being placed upon illustrating the principles of the present invention. Further, some features may be exaggerated to show details of particular components.

[00019] The figures constitute a part of this specification and include illustrative embodiments of the present invention and illustrate various objects and features thereof. Further, the figures are not necessarily to scale, some features may be exaggerated to show details of particular components. In addition, any measurements, specifications and the like shown in the figures are intended to be illustrative, and not restrictive. Therefore, specific structural and functional details disclosed herein are not to be interpreted as limiting, but merely as a representative basis for teaching one skilled in the art to variously employ the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[00020] Among those benefits and improvements that have been disclosed, other objects and advantages of this invention will become apparent from the following description taken in conjunction with the accompanying figures. Detailed embodiments of the present invention are disclosed herein; however, it is to be understood that the disclosed embodiments are merely illustrative of the invention that may be embodied in various forms. In addition, each of the examples given in connection with the various embodiments of the invention which are intended to be illustrative, and not restrictive.

[00021] Throughout the specification and claims, the following terms take the meanings explicitly associated herein, unless the context clearly dictates otherwise. The phrases "in one embodiment" and "in some embodiments" as used herein do not necessarily refer to the same embodiment(s), though it may. Furthermore, the phrases "in another embodiment" and "in some other embodiments" as used herein do not necessarily refer to a different embodiment, although it may. Thus, as described below, various embodiments of the invention may be readily combined, without departing from the scope or spirit of the invention.

[00022] In addition, as used herein, the term "or" is an inclusive "or" operator, and is equivalent to the term "and/or," unless the context clearly dictates otherwise. The term "based on" is not exclusive and allows for being based on additional factors not described, unless the context clearly dictates otherwise. In addition, throughout the specification, the meaning of "a," "an," and "the" include plural references. The meaning of "in" includes "in" and "on."

[00023] In an embodiment, the method of the present invention includes mixing at least one aqueous product, at least one sugar and at least a plurality of starch-based products to form a first mixture; wherein a fat content of the first mixture is 0% to 20% percent by weight of the first mixture; heating the first mixture to a sufficient first temperature for a time to pasteurize the first mixture; cooling the first mixture to a second temperature to form a slurry; mixing a fermented dairy product with the slurry at a third temperature to form a second mixture; and wherein the second mixture is a cheesecake-type product.

[00024] In some embodiments, the plurality of starch-based products includes at least one potato starch. In embodiments, the at least one potato starch is a hydroxypropyl distarch phosphate. In yet other embodiments, the plurality of starch-based products include at least one maltodextrin.

[00025] In some embodiments, the plurality of starch-based products include a potato starch and a maltodextrin. In embodiments, the ratio of potato starch to maltodextrin is 1 : 10 to 6:5. In other embodiments, the ratio of potato starch to maltodextrin is 1 :2.

[00026] In some embodiments, the at least one aqueous product is selected from the group consisting of milk and water. In embodiments, the fermented dairy product is selected from the group consisting of a fermented milk and a strained fermented dairy product. In an embodiment, the fermented milk is a yogurt. In another embodiment, the first mixture includes the at least one aqueous product in an amount of 80% to 95% by weight of the first mixture.

[00027] In some embodiments, the first mixture comprises the plurality of starch-based products in an amount of 5% to 15% by weight of the first mixture. In other embodiments, the first mixture includes the at least one potato starch in an amount of 1% to 15% by weight of the first mixture. In yet other embodiments, the first mixture includes the at least one maltodextrin in an amount of 1% to 15% by weight of the first mixture.

[00028] In some embodiments, the second mixture includes the slurry in an amount of 10% to 50% by weight of the second mixture. In embodiments, the second mixture includes the fermented dairy product in an amount of 50% to 90% by weight of the second mixture. In yet other embodiments, the second mixture includes (i) the slurry in an amount of 30% by weight of the second mixture and (ii) the fermented dairy product in an amount of 70% by weight of the second mixture.

[00029] In an embodiment, the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, and the third temperature is 50 degrees F to 75 degrees F. In the embodiment, the time to pasteurize the first mixture at the first temperature is 16 seconds to 8 minutes.

[00030] In another embodiment, the method includes combining at least one aqueous product, at least one sugar and at least a plurality of starch-based products; heating the combination of the at least one aqueous product, the at least one sugar and the plurality of starch- based products to a preheated temperature for a first time; mixing the heated combination of the at least one aqueous product, the at least one sugar and the plurality of starch-based products to form a first mixture; wherein a fat content of the first mixture is 0% to 20% percent by weight of the first mixture; heating the first mixture to a sufficient first temperature for a second time to pasteurize the first mixture; cooling the first mixture to a second temperature to form a slurry; mixing the fermented dairy product with the slurry at a third temperature to form a second mixture; and cooling the second mixture to a fourth temperature to form a cheesecake-type product.

[00031] In an embodiment, the plurality of starch-based products include a potato starch and a maltodextrin. In another embodiment, a ratio of potato starch to maltodextrin is 1 : 10 to 6:5. In other embodiments, the ratio of potato starch to maltodextrin is 1 :2.

[00032] In some embodiment, the preheated temperature is 130 degrees F to 150 degrees F, the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, the third temperature is 50 degrees F to 75 degrees F, and the fourth temperature is 30 degrees F to 75 degrees F and the first time is 30 minutes to 3 hours and the second time is 16 seconds to 8 minutes.

[00033] In yet other embodiments, a viscosity of the cheesecake product ranges from 1 centipoise to 100,000 centipoise as measured by a Brookfield viscometer at 25 s-1 at 10 Revolutions Per Minute and 10 degrees Celsius. In other embodiments, the method includes adding at least one of a flavoring and a coloring to the first mixture; wherein the first mixture comprises the flavoring, if present, in an amount of 0.1% to 1.5% by weight of the first mixture and wherein the first mixture comprises the coloring, if present, in an amount of 0.1% to 0.6% by weight of the first mixture.

[00034] In another embodiment, the present invention includes a product obtainable by any of the methods detailed herein.

[00035] In some embodiments, the present invention is a method comprising: selecting at least one aqueous product; selecting at least one sugar; selecting a plurality of starch-based products; mixing the at least one aqueous product, the at least one sugar and the plurality of starch-based products to form a first mixture; wherein the fat content is 0% to 20% percent by weight of the first mixture; heating the first mixture to a sufficient first temperature for a time to pasteurize the first mixture; cooling the first mixture to a second temperature to form a slurry; selecting a fermented dairy product; and mixing the selected fermented dairy product with the slurry at a third temperature to form a cheesecake-type product.

[00036] In some embodiments, the plurality of starch-based products comprises at least one potato starch. In some embodiments, the at least one potato starch is a hydroxypropyl distarch phosphate. In some embodiments, the plurality of starch-based products comprises at least one maltodextrin.

[00037] In some embodiments, the at least one aqueous product is selected from the group consisting of milk, water, and any combination thereof. In some embodiments, the first mixture comprises the at least one aqueous product in an amount of 80% to 95% by weight of the first mixture. [00038] In some embodiments, the first mixture comprises the plurality of starch-based products in an amount of 5% to 15% by weight of the first mixture. In some embodiments, the first mixture comprises the potato starch in an amount of 1% to 15% by weight of the first mixture. In some embodiments, the first mixture comprises the maltodextrin in an amount of 1% to 15% by weight of the first mixture. In some embodiments, the cheesecake-type product comprises the slurry in an amount of 10% to 50% by weight of the cheesecake-type product. In some embodiments, the cheesecake-type product comprises the fermented dairy product in an amount of 50% to 90% by weight of the cheesecake-type product.

[00039] In some embodiments, the cheesecake-type product comprises: (i) the slurry in an amount of 30% by weight of the cheesecake-type product and (ii) the fermented dairy product in an amount of 70% by weight of the cheesecake-type product.

[00040] In some embodiments, the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, and the third temperature is 50 degrees F to 75 degrees F.

[00041] In some embodiments, the time to pasteurize the first mixture at the first temperature is 16 seconds to 8 minutes.

[00042] In some embodiments, the fermented dairy product is selected from the group consisting of a fermented milk, in particular, a yogurt, or a strained fermented dairy product, and any combination thereof. In the context of the present invention, "fermented dairy product" designates more particularly a fermented dairy product ready for human consumption, such as a fermented milk, a yoghurt, or a fresh cheese such as a white cheese or a petit-suisse. The fermented dairy product can be also a strained fermented dairy product such as a strained yoghurt also called concentrated yoghurt or Greek-style yoghurt. [00043] The terms "fermented milk" and "yoghurt" are given their usual meanings in the field of the dairy industry, that is, products destined for human consumption and originating from acidifying lactic fermentation of a milk substrate. These products can contain also secondary ingredients such as fruits, vegetables, sugar, or other ingredient.

[00044] The expression "fermented milk" is thus reserved in the present application for a dairy product prepared with a milk substrate which has undergone treatment at least equivalent to pasteurisation, seeded with microorganisms belonging to the characteristic species or species of each product.

[00045] The term "yoghurt" is reserved for fermented milk obtained, according to local and constant usage, by the development of specific thermophilic lactic bacteria known as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which must be in the living state in the finished product, at a minimum rate. In certain countries, regulations require the addition of other lactic bacteria to the production of yoghurt, and especially the additional use of strains of Bifidobacterium and/or Lactobacillus acidophilus and/or Lactobacillus casei. These additional lactic strains are intended to impart various properties to the finished product, such as that of favouring equilibrium of intestinal flora or modulating the immune system. The yoghurt can be a stirred or set yoghurt.

[00046] In practice, the expression "fermented milk" is therefore generally used to designate fermented milks other than yoghurts. It can also, according to country, be known by names as diverse as, for example, "Kefir", "Kumtss", "Lassi", "Dahi", "Leben", "Filmjolk", "Villi", "Acidophilus milk". [00047] Finally, the name "white cheese" or "petit-Suisse" is, in the present application, reserved for unrefined non-salty cheese, which has undergone fermentation by lactic bacteria only (and no fermentation other than lactic fermentation).

[00048] The fermented dairy product is made from whole milk and/or wholly or partly skimmed milk, which can be used in a powder form which can be reconstituted by addition of water. Other milk components can be added such as cream, casein, caseinate (for ex. calcium or sodium caseinate), whey proteins notably in the form of a concentrate (WPC), milk proteins notably in the form of a concentrate (MPC), milk protein hydrolysates, and mixtures thereof.

[00049] The milk and milk components has typically an animal origin such as a cow, goat, sheep, buffalo, donkey or camel origin.

[00050] In some embodiments, the strained fermented dairy product is done by a separation step. The separation step, describes a step of concentration of the solids of the product, in particular proteins to a desired solids or protein content (% by weight). The term "separator" designates a device selected among the group of equipment applying the following operation: reverse osmosis, ultrafiltration, centrifugal separation, and any device allowing to withdraw a portion of the water or whey from the product.

[00051] In some embodiments, the present invention is a method comprising: selecting at least one aqueous product; selecting at least one sugar; selecting a plurality of starch-based products; combining the at least one aqueous product, the at least one sugar and the plurality of starch-based products; heating the combination of the at least one aqueous product, the at least one sugar and the plurality of starch-based products to a preheated temperature for a first time; mixing the heated combination of the at least one aqueous product, the at least one sugar and the plurality of starch-based products to form a first mixture; wherein the fat content of the first mixture is 0% to 20% percent by weight of the first mixture; heating the first mixture to a sufficient first temperature for a second time to pasteurize the first mixture; cooling the first mixture to a second temperature to form a slurry; selecting a fermented dairy product; mixing the selected fermented dairy product with the slurry at a third temperature to form a second mixture; and cooling the second mixture to a fourth temperature to form a cheesecake-type product.

[00052] In some embodiments, the plurality of starch-based products comprises a potato starch and a maltodextrin. In some embodiments, the ratio of potato starch to maltodextrin is 1 : 10 to 6:5. In some embodiments, the ratio of potato starch to maltodextrin is 1 :2.

[00053] In some embodiments, the preheated temperature is 130 degrees F to 150 degrees F, the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, the third temperature is 50 degrees F to 75 degrees F, and the fourth temperature is 30 degrees F to 75 degrees F.

[00054] In some embodiments, the first time is 30 minutes to 3 hours and the second time is 16 seconds to 8 minutes. In some embodiments, the viscosity of the cheesecake-type product ranges from 1 centipoise to 100,000 centipoise. As used herein, "viscosity" is measured by a Brookfield viscometer at 25 s-1 at 10 Revolutions Per Minute and 10 degrees Celsius.

[00055] In some embodiments, the method further comprises adding at least one of a flavoring and a coloring to the first mixture; wherein the first mixture comprises the flavoring in an amount of 0.1% to 1.5% by weight of the first mixture and wherein the first mixture comprises the coloring in an amount of 0.1% to 0.6% by weight of the first mixture.

[00056] In some embodiments, the present invention is a product obtainable by any of the methods described herein. [00057] In some embodiments, the present invention is a method comprising: selecting at least one aqueous product; selecting at least one sugar; selecting a plurality of starch-based products; mixing the at least one aqueous product, the at least one sugar and the plurality of starch-based products to form a first mixture; wherein the fat content is 0% to 20% percent by weight of the first mixture; heating the first mixture to a sufficient first temperature for a time to pasteurize the first mixture; cooling the first mixture to a second temperature to form a slurry; selecting a fermented dairy product; and mixing the selected fermented dairy product with the slurry at a third temperature to form a cheesecake-type product.

[00058] In some embodiments of the present invention, the at least one aqueous product is selected from the group consisting of milk, cream, water, and any combination thereof. In some embodiments, the at least one aqueous product comprises skim/fat-free milk, whole milk, 2% milk, 1% milk, organic milk, and/or lactose-free milk. In some embodiments, the at least one aqueous product comprises cow's milk, sheep's milk, goat's milk, and any combination thereof.

[00059] In some embodiments of the present invention, the first mixture comprises the at least one aqueous product in an amount of 80% to 95% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the at least one aqueous product in an amount of 85% to 95% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the at least one aqueous product in an amount of 90% to 95% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the at least one aqueous product in an amount of 80% to 90% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the at least one aqueous product in an amount of 80% to 85% by weight of the first mixture. [00060] In some embodiments of the present invention, the slurry comprises 0%-9% sugar. In some embodiments of the present invention, the slurry comprises 0%-8% sugar. In some embodiments of the present invention, the slurry comprises 0%-7% sugar. In some embodiments of the present invention, the slurry comprises 0%-6% sugar. In some embodiments of the present invention, the slurry comprises 0%-5% sugar. In some embodiments of the present invention, the slurry comprises 0%-4% sugar. In some embodiments of the present invention, the slurry comprises 0%-3% sugar. In some embodiments of the present invention, the slurry comprises 0%-2% sugar. In some embodiments of the present invention, the slurry comprises 0%-l% sugar.

[00061] In some embodiments of the present invention, the slurry comprises l%-9% sugar. In some embodiments of the present invention, the slurry comprises 2%-9% sugar. In some embodiments of the present invention, the slurry comprises 3%-9% sugar. In some embodiments of the present invention, the slurry comprises 4%-9% sugar. In some embodiments of the present invention, the slurry comprises 5%-9% sugar. In some embodiments of the present invention, the slurry comprises 6%-9% sugar. In some embodiments of the present invention, the slurry comprises 7%-9% sugar. In some embodiments of the present invention, the slurry comprises 8%-9% sugar.

[00062] In some embodiments, the plurality of starch-based products comprises at least one potato starch. In some embodiments, the plurality of starch-based products comprises at least one rice starch. In some embodiments, the plurality of starch-based products comprises at least one com starch. In some embodiments, the plurality of starch-based products comprises at least one waxy corn starch. In some embodiments, the plurality of starch-based products comprises at least one tapioca starch. In some embodiments, the plurality of starch-based products comprises at least one wheat starch. In some embodiments, the plurality of starch-based products comprises at least one sago starch. In some embodiments, the plurality of starch-based products comprises at least one high amylose corn starch. In some embodiments, the plurality of starch-based products comprises at least one natural (e.g., native) starch. In some embodiments, the plurality of starch-based products comprises at least one modified starch.

[00063] In some embodiments of the present invention, the at least one potato starch is a hydroxypropyl distarch phosphate. In some embodiments of the present invention, the plurality of starch-based products comprises at least one maltodextrin.

[00064] In some embodiments, a starch is utilized as a texturizer and/or a fat enhancer. In some embodiments, the first starch is maltodextrin. In an embodiment, the maltodextrin is N- Dulge® SA1 (Ingredion Incorporated, Illinois). In some embodiments of the present invention, maltodextrin increases the viscosity of the cheesecake-type product.

[00065] In some embodiments, a second starch is utilized as a texturizer (e.g., providing cheesecake-type texture) and controls the moisture retention in the cheesecake-type product. In some embodiments, the second starch is potato starch (e.g., hydroxypropyl distarch phosphate; Farinex® VA40, (Ingredion Incorporated, Illinois).

[00066] In some embodiments of the present invention, the first mixture comprises the plurality of starch-based products in an amount of 5% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the plurality of starch- based products in an amount of 8% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the plurality of starch-based products in an amount of 12% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the plurality of starch-based products in an amount of 5% to 12% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the plurality of starch-based products in an amount of 5% to 8% by weight of the first mixture.

[00067] In some embodiments of the present invention, the first mixture comprises the maltodextrin in an amount of 1% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the maltodextrin in an amount of 3% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the maltodextrin in an amount of 6% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the maltodextrin in an amount of 9% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the maltodextrin in an amount of 12% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the maltodextrin in an amount of 1% to 12% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the maltodextrin in an amount of 1% to 9% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the maltodextrin in an amount of 1% to 6% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the maltodextrin in an amount of 1% to 3% by weight of the first mixture.

[00068] In some embodiments, the maltodextrin comprises at least 1% of the cheesecake- type product. In some embodiments, the maltodextrin comprises 5% of the cheesecake-type product. In some embodiments, the maltodextrin comprises 6% of the cheesecake-type product. In some embodiments, the maltodextrin comprises 7% of the cheesecake-type product. In some embodiments, the maltodextrin comprises 8% of the cheesecake-type product. In some embodiments, the maltodextrin comprises 9% of the cheesecake-type product. In some embodiments, the maltodextrin comprises 10% of the cheesecake-type product. In some embodiments, the maltodextrin comprises up to 15% of the cheesecake-type product.

[00069] In some embodiments of the present invention, the first mixture comprises the potato starch in an amount of 1% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the potato starch in an amount of 3% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the potato starch in an amount of 6% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the potato starch in an amount of 9% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the potato starch in an amount of 12% to 15% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the potato starch in an amount of 1% to 12% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the potato starch in an amount of 1% to 9% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the potato starch in an amount of 1% to 6% by weight of the first mixture. In some embodiments of the present invention, the first mixture comprises the potato starch in an amount of 1% to 3% by weight of the first mixture.

[00070] In some embodiments, the potato starch comprises 1% of the cheesecake-type product. In some embodiments, the potato starch comprises 2% of the cheesecake-type product. In some embodiments, the potato starch comprises 3% of the cheesecake-type product. In some embodiments, the potato starch comprises 4% of the cheesecake-type product. In some embodiments, the potato starch comprises 5% of the cheesecake-type product. In some embodiments, the potato starch comprises 6% of the cheesecake-type product. In some embodiments, the potato starch comprises up to 10% of the cheesecake-type product.

[00071] In some embodiments of the present invention, the plurality of starch-based products comprises a potato starch and a maltodextrin. In some embodiments of the present invention, the ratio of potato starch to maltodextrin is 1 : 10 to 6:5.

[00072] In some embodiments of the present invention, the ratio of potato starch to maltodextrin is 1:8 to 6:5. In some embodiments of the present invention, the ratio of potato starch to maltodextrin is 1 :6 to 6:5. In some embodiments of the present invention, the ratio of potato starch to maltodextrin is 1:4 to 6:5. In some embodiments of the present invention, the ratio of potato starch to maltodextrin is 1 :2 to 6:5.

[00073] In some embodiments of the present invention, the ratio of potato starch to maltodextrin is 1:10 to 9:10. In some embodiments of the present invention, the ratio of potato starch to maltodextrin is 1:10 to 6:10. In some embodiments of the present invention, the ratio of potato starch to maltodextrin is 1 : 10 to 3 : 10.

[00074] In some embodiments of the present invention, the ratio of potato starch to maltodextrin is 1 :2.

[00075] In some embodiments of the present invention, the slurry (and/or the first mixture) comprises a first starch and a second starch in an amount of 9.0%- 10.5% by weight of the slurry. In some embodiments of the present invention, the slurry (and/or the first mixture) comprises a first starch and a second starch in an amount of 9.135%- 10.5% by weight of the slurry.

[00076] In some embodiments of the present invention, a starch (e.g., maltodextrin) is configured to increase viscosity after a slurry begins cooling. In some embodiments, a starch is configured to generate a flowable slurry. In some embodiments of the present invention, a starch is configured to generate a gelled, cuttable textured product upon cooling. In some embodiments, a starch generates a cuttable textured product within at least one second of cooling. In some embodiments, a starch generates a cuttable textured product within at least one minute of cooling. In some embodiments, a starch generates a cuttable textured product within at least five minutes of cooling. In some embodiments, a starch generates a cuttable textured product within at least 10 minutes of cooling. In some embodiments, a starch generates a cuttable textured product within at least one hour of cooling.

[00077] In some embodiments of the present invention, a starch is configured to substantially increase viscosity in the product up to 1 day after cooling to enhance textural properties of the product. In some embodiments of the present invention, a starch is configured to substantially increase viscosity in the product up to 2 days after cooling to enhance textural properties of the product. In some embodiments of the present invention, a starch is configured to substantially increase viscosity in the product up to 3 days after cooling to enhance textural properties of the product. In some embodiments of the present invention, a starch is configured to substantially increase viscosity in the product up to 4 days after cooling to enhance textural properties of the product. In some embodiments of the present invention, a starch is configured to substantially increase viscosity in the product up to 5 days after cooling to enhance textural properties of the product. In some embodiments of the present invention, a starch is configured to substantially increase viscosity in the product up to 10 days after cooling to enhance textural properties of the product.

[00078] In some embodiments, the mixing is performed by at least one of the following: an inline mixer, a heat exchanger, a mixing blade in a tank. In some embodiments, the mixing is complete when the mixture is a homogeneous mixture. [00079] In some embodiments, the fat content is 0% to 18% percent by weight of the first mixture. In some embodiments, the fat content is 0% to 15% percent by weight of the first mixture. In some embodiments, the fat content is 0% to 12% percent by weight of the first mixture. In some embodiments, the fat content is 0% to 9% percent by weight of the first mixture. In some embodiments, the fat content is 0% to 6% percent by weight of the first mixture. In some embodiments, the fat content is 0% to 3% percent by weight of the first mixture. In some embodiments, the fat content is 0% to 1% percent by weight of the first mixture.

[00080] In some embodiments, the fat content is 1% to 18% percent by weight of the first mixture. In some embodiments, the fat content is 3% to 18% percent by weight of the first mixture. In some embodiments, the fat content is 6% to 18% percent by weight of the first mixture. In some embodiments, the fat content is 9% to 18% percent by weight of the first mixture. In some embodiments, the fat content is 12% to 18% percent by weight of the first mixture. In some embodiments, the fat content is 15% to 18% percent by weight of the first mixture.

[00081] In some embodiments, the method includes heating the first mixture to a sufficient first temperature to pasteurize the first mixture, cooling the first mixture to a second temperature to form a slurry, selecting a fermented dairy product, and mixing the selected fermented dairy product with the slurry at a third temperature. In some embodiments, the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, and the third temperature is 50 degrees F to 75 degrees F.

[00082] In some embodiments, the method includes heating the first mixture to a sufficient first temperature to pasteurize the first mixture. In some embodiments of the present invention, the first temperature is 165 degrees F to 205 degrees F. In some embodiments of the present invention, the first temperature is 170 degrees F to 205 degrees F. In some embodiments of the present invention, the first temperature is 175 degrees F to 205 degrees F. In some embodiments of the present invention, the first temperature is 180 degrees F to 205 degrees F. In some embodiments of the present invention, the first temperature is 185 degrees F to 205 degrees F. In some embodiments of the present invention, the first temperature is 190 degrees F to 205 degrees F. In some embodiments of the present invention, the first temperature is 195 degrees F to 205 degrees F. In some embodiments of the present invention, the first temperature is 200 degrees F to 205 degrees F.

[00083] In some embodiments of the present invention, the first temperature is 165 degrees F to 200 degrees F. In some embodiments of the present invention, the first temperature is 165 degrees F to 195 degrees F. In some embodiments of the present invention, the first temperature is 165 degrees F to 190 degrees F. In some embodiments of the present invention, the first temperature is 165 degrees F to 185 degrees F. In some embodiments of the present invention, the first temperature is 165 degrees F to 180 degrees F. In some embodiments of the present invention, the first temperature is 165 degrees F to 175 degrees F. In some embodiments of the present invention, the first temperature is 165 degrees F to 170 degrees F.

[00084] In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 16 seconds to 8 minutes. In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 30 seconds to 8 minutes. In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 1 minute to 8 minutes. In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 2 minutes to 8 minutes. In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 4 minutes to 8 minutes. In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 6 minutes to 8 minutes.

[00085] In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 16 seconds to 6 minutes. In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 16 seconds to 4 minutes. In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 16 seconds to 2 minutes. In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 16 seconds to 1 minute. In some embodiments of the present invention, the time to pasteurize the first mixture at the first temperature is 16 seconds to 30 seconds.

[00086] In some embodiments, the method includes cooling the first mixture to a second temperature to form a slurry. In some embodiments of the present invention, the second temperature is 45 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 50 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 55 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 60 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 65 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 70 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 75 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 80 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 85 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 90 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 95 degrees F to 105 degrees F. In some embodiments of the present invention, the second temperature is 100 degrees F to 105 degrees F.

[00087] In some embodiments of the present invention, the second temperature is 40 degrees F to 100 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 95 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 90 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 85 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 80 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 75 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 70 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 65 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 60 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 55 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 50 degrees F. In some embodiments of the present invention, the second temperature is 40 degrees F to 45 degrees F.

[00088] In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 10% to 50% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 10% to 45% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 10% to 40% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 10% to 35% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 10% to 30% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 10% to 25% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 10% to 20% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 10% to 15% by weight of the second mixture.

[00089] In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 15% to 50% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 20% to 50% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 25% to 50% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 30% to 50% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 35% to 50% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 40% to 50% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the slurry in an amount of 45% to 50% by weight of the second mixture.

[00090] In some embodiments of the present invention, a protein content of the slurry is between 0 and 7%. In some embodiments of the present invention, a protein content of the slurry is between 1 and 7%. In some embodiments of the present invention, a protein content of the slurry is between 2 and 7%. In some embodiments of the present invention, a protein content of the slurry is between 3 and 7%. In some embodiments of the present invention, a protein content of the slurry is between 4 and 7%. In some embodiments of the present invention, a protein content of the slurry is between 5 and 7%. In some embodiments of the present invention, a protein content of the slurry is between 6 and 7%.

[00091] In some embodiments of the present invention, a protein content of the slurry is between 0 and 6%. In some embodiments of the present invention, a protein content of the slurry is between 0 and 5%. In some embodiments of the present invention, a protein content of the slurry is between 0 and 4%. In some embodiments of the present invention, a protein content of the slurry is between 0 and 3%. In some embodiments of the present invention, a protein content of the slurry is between 0 and 2%. In some embodiments of the present invention, a protein content of the slurry is between 0 and 1%.

[00092] In some embodiments of the present invention, a protein content of the slurry is at least 1%. In some embodiments of the present invention, a protein content of the slurry is at least 2%. In some embodiments of the present invention, a protein content of the slurry is at least 3%. In some embodiments of the present invention, a protein content of the slurry is at least 4%. In some embodiments of the present invention, a protein content of the slurry is at least 5%. In some embodiments of the present invention, a protein content of the slurry is at least 6%. In some embodiments of the present invention, a protein content of the slurry is at least 7%. In some embodiments of the present invention, a protein content of the slurry is no more than 10%.

[00093] In some embodiments of the present invention, the slurry has a viscosity of 2,000- 100,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 5,000-100,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 10,000-100,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 20,000-100,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 40,000-100,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 60,000-100,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 80,000-100,000 centipoise.

[00094] In some embodiments of the present invention, the slurry has a viscosity of 2,000- 80,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 2,000-60,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 2,000-40,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 2,000-20,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 2,000-10,000 centipoise. In some embodiments of the present invention, the slurry has a viscosity of 2,000-5,000 centipoise.

[00095] In an embodiment of the present invention, the slurry is unagitated. In an embodiment of the present invention, the slurry is agitated. In some embodiments of the present invention, the slurry has a viscosity of 200,000 centipoise.

[00096] In some embodiments, the method includes mixing the selected fermented dairy product with the slurry at a third temperature. In some embodiments of the present invention, the fermented dairy product is selected from the group consisting of a fermented milk, a yogurt, a strained fermented dairy product, and any combination thereof. In some embodiments, a strained yogurt is a concentrated yogurt and/or a Greek-style yogurt.

[00097] In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 50% to 90% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 55% to 90% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 60% to 90% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 65% to 90% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 70% to 90% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 75% to 90% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 80% to 90% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 85% to 90% by weight of the second mixture.

[00098] In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 50% to 85% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 50% to 80% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 50% to 75% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 50% to 70% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 50% to 65% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 50% to 60% by weight of the second mixture. In some embodiments of the present invention, the second mixture comprises the fermented dairy product in an amount of 50% to 55% by weight of the second mixture.

[00099] In some embodiments, the fermented dairy product is configured for human consumption, such as a fermented milk, a yogurt, and/or a fresh cheese, such as, for example, a white cheese and/or a petit-suisse. In some embodiments, the fermented dairy product is a yogurt. In some embodiments, the yogurt is a blended and/or Greek yogurt. In some embodiments of the present invention, the yogurt utilized in the process is a blended and/or Greek yogurt. In some embodiments of the present invention, the fat content of the yogurt is between 0 and 13%. In some embodiments of the present invention, the fat content of the yogurt is at least 1%. In some embodiments of the present invention, the fat content of the yogurt is at least 2%. In some embodiments of the present invention, the fat content of the yogurt is at least 3%. In some embodiments of the present invention, the fat content of the yogurt is at least 4%. In some embodiments of the present invention, the fat content of the yogurt is at least 5%. In some embodiments of the present invention, the fat content of the yogurt is at least 6%. In some embodiments of the present invention, the fat content of the yogurt is at least 7%. In some embodiments of the present invention, the fat content of the yogurt is at least 8%. In some embodiments of the present invention, the fat content of the yogurt is at least 9%. In some embodiments of the present invention, the fat content of the yogurt is at least 10%. In some embodiments of the present invention, the fat content of the yogurt is at least 11%. In some embodiments of the present invention, the fat content of the yogurt is at least 12%. In some embodiments of the present invention, the fat content of the yogurt is at least 13%. In some embodiments of the present invention, the fat content of the yogurt is at least 15%. [000100] In some embodiments of the present invention, the fat content of the yogurt is between 1 and 13%. In some embodiments of the present invention, the fat content of the yogurt is between 3 and 13%. In some embodiments of the present invention, the fat content of the yogurt is between 6 and 13%. In some embodiments of the present invention, the fat content of the yogurt is between 9 and 13%. In some embodiments of the present invention, the fat content of the yogurt is between 1 and 10%. In some embodiments of the present invention, the fat content of the yogurt is between 0 and 7%. In some embodiments of the present invention, the fat content of the yogurt is between 0 and 4%. In some embodiments of the present invention, the fat content of the yogurt is between 0 and 1%.

[000101] In some embodiments of the present invention, the protein content of the yogurt is between 0 and 13%. In some embodiments of the present invention, the protein content of the yogurt is between 1 and 13%. In some embodiments of the present invention, the protein content of the yogurt is between 3 and 13%. In some embodiments of the present invention, the protein content of the yogurt is between 6 and 13%. In some embodiments of the present invention, the protein content of the yogurt is between 9 and 13%. In some embodiments of the present invention, the protein content of the yogurt is between 1 and 10%. In some embodiments of the present invention, the protein content of the yogurt is between 0 and 7%. In some embodiments of the present invention, the protein content of the yogurt is between 0 and 4%. In some embodiments of the present invention, the protein content of the yogurt is between 0 and 1%.

[000102] In some embodiments of the present invention, the protein content of the yogurt is at least 1%. In some embodiments of the present invention, the protein content of the yogurt is at least 2%. In some embodiments of the present invention, the protein content of the yogurt is at least 3%. In some embodiments of the present invention, the protein content of the yogurt is at least 4%. In some embodiments of the present invention, the protein content of the yogurt is at least 5%. In some embodiments of the present invention, the protein content of the yogurt is at least 6%. In some embodiments of the present invention, the protein content of the yogurt is at least 7%. In some embodiments of the present invention, the protein content of the yogurt is at least 8%. In some embodiments of the present invention, the protein content of the yogurt is at least 9%. In some embodiments of the present invention, the protein content of the yogurt is at least 10%. In some embodiments of the present invention, the protein content of the yogurt is at least 11%. In some embodiments of the present invention, the protein content of the yogurt is at least 12%. In some embodiments of the present invention, the protein content of the yogurt is at least 13%. In some embodiments of the present invention, the protein content of the yogurt is at least 15%.

[000103] In some embodiments of the present invention, the viscosity of the yogurt is between 2,000-30,000 centipoise. In some embodiments of the present invention, the viscosity of the yogurt is between 5,000-30,000 centipoise. In some embodiments of the present invention, the viscosity of the yogurt is between 10,000-30,000 centipoise. In some embodiments of the present invention, the viscosity of the yogurt is between 15,000-30,000 centipoise. In some embodiments of the present invention, the viscosity of the yogurt is between 20,000-30,000 centipoise. In some embodiments of the present invention, the viscosity of the yogurt is between 25,000-30,000 centipoise.

[000104] In some embodiments of the present invention, the viscosity of the yogurt is between 2,000-20,000 centipoise. In some embodiments of the present invention, the viscosity of the yogurt is between 2,000-10,000 centipoise. In some embodiments of the present invention, the viscosity of the yogurt is between 8,000-10,000 centipoise. [000105] In some embodiments, the fermented dairy product is yogurt. In some embodiments, the yogurt is a Greek yogurt. In some embodiments, the cheesecake-type product includes 67-73% yogurt. In some embodiments, the cheesecake-type product includes 68-73% yogurt. In some embodiments, the process includes at least one ultrafiltration and/or separation step. In some embodiments, the cheesecake-type product includes 69-73% yogurt. In some embodiments, the cheesecake-type product includes 70-73% yogurt. In some embodiments, the cheesecake-type product includes 71-73% yogurt. In some embodiments, the cheesecake-type product includes 72-73% yogurt. In some embodiments, the cheesecake-type product includes 67-72% yogurt. In some embodiments, the cheesecake-type product includes 67-71% yogurt. In some embodiments, the cheesecake-type product includes 67-70% yogurt. In some embodiments, the cheesecake-type product includes 67-69% yogurt. In some embodiments, the cheesecake-type product includes 67-68% yogurt.

[000106] In some embodiments, the method includes mixing the selected fermented dairy product with the slurry at a third temperature. In some embodiments of the present invention, the third temperature is 55 degrees F to 75 degrees F. In some emtodiments of the present invention, the third temperature is 60 degrees F to 75 degrees F. In some embodiments of the present invention, the third temperature is 70 degrees F to 75 degrees F. In some embodiments of the present invention, the third temperature is 50 degrees F to 70 degrees F. In some embodiments of the present invention, the third temperature is 50 degrees F to 65 degrees F. In some embodiments of the present invention, the third temperature is 50 degrees F to 60 degrees F. In some embodiments of the present invention, the third temperature is 50 degrees F to 55 degrees F. [000107] In some embodiments, the process produces a dairy product (e.g., dessert) of the at least one of: at least one pie, at least one pie-type product, at least one sundae, at least one flan, at least one custard, at least one panna cotta, at least one dairy gel, at least one torte, at least one tartin, at least one cake, at least one pudding, at least one creme brulee, and/or a combination thereof.

[000108] In some embodiments, the slurry is dosed at a 20-40% usage rate to 60-80% dosage of blended or Greek yogurt. In some embodiments, the slurry comprising two starches are combined (e.g., through blending, mixing, whipping, etc.) with the Greek yogurt to produce the dairy product of the present invention.

[000109] In some embodiments of the present invention, the second mixture comprises: (i) the slurry in an amount of 30% by weight of the second mixture and (ii) the fermented dairy product in an amount of 70% by weight of the second mixture. In some embodiments, the second mixture is a cheesecake-type product.

[000110] In some embodiments of the present invention, the cheesecake-type product comprises a reduced calorie content compared to conventional cheesecake (e.g., the product comprises approximately 1/4 kilocalories of classically made cheesecake).

[000111] In some embodiments of the present invention, the process produces a cheesecake-type product comprising a blend of 65% Greek yogurt with a 35% slurry. In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 66% Greek yogurt with a 34% slurry. In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 67% Greek yogurt with a 33% slurry. In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 68% Greek yogurt with a 32% slurry. In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 69% Greek yogurt with a 31% slurry. In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 70% Greek yogurt with a 30% slurry.

[000112] In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 71% Greek yogurt with a 29% slurry. In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 72% Greek yogurt with a 28% slurry. In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 73% Greek yogurt with a 27% slurry. In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 74% Greek yogurt with a 26% slurry. In some embodiments of the present invention, the process produces a cheesecake comprising a blend of 75% Greek yogurt with a 25% slurry.

[000113] In some embodiments of the present invention, the viscosity of the cheesecake- type product ranges from 1 centipoise to 100,000 centipoise. In some embodiments, the present invention further comprises adding at least one of a flavoring and a coloring to the first mixture; wherein the first mixture comprises the flavoring in an amount of 0.1% to 1.5% by weight of the first mixture and wherein the first mixture comprises the coloring in an amount of 0.1% to 0.6% by weight of the first mixture.

[000114] In some embodiments of the present invention, a viscosity of the dairy product ranges from 1,000 to 100,000 centipoise. In some embodiments of the present invention, a viscosity of the dairy product ranges from 10,000 to 100,000 centipoise. In some embodiments of the present invention, a viscosity of the dairy product ranges from 25,000 to 100,000 centipoise. In some embodiments of the present invention, a viscosity of the dairy product ranges from 50,000 to 100,000 centipoise. In some embodiments of the present invention, a viscosity of the dairy product ranges from 75,000 to 100,000 centipoise.

[000115] In some embodiments of the present invention, a viscosity of the dairy product ranges from 1,000 to 75,000 centipoise. In some embodiments of the present invention, a viscosity of the dairy product ranges from 1,000 to 50,000 centipoise. In some embodiments of the present invention, a viscosity of the dairy product ranges from 1,000 to 25,000 centipoise. In some embodiments of the present invention, a viscosity of the dairy product ranges from 1,000 to 10,000 centipoise.

[000116] In some embodiments of the present invention, the viscosity of the cheesecake- type product ranges from 10 centipoise to 100,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 100 centipoise to 100,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 500 centipoise to 100,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 1,000 centipoise to 100,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 25,000 centipoise to 100,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 50,000 centipoise to 100,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 75,000 centipoise to 100,000 centipoise.

[000117] In some embodiments of the present invention, the viscosity of the cheesecake- type product ranges from 10 centipoise to 75,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 10 centipoise to 50,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges rom 10 centipoise to 25,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 10 centipoise to 10,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 10 centipoise to 1,000 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 10 centipoise to 500 centipoise. In some embodiments of the present invention, the viscosity of the cheesecake-type product ranges from 10 centipoise to 100 centipoise.

[000118] In some embodiments, the present invention is a method comprising: selecting at least one aqueous product; selecting at least one sugar; selecting a plurality of starch-based products; combining the at least one aqueous product, the at least one sugar and the plurality of starch-based products; heating the combination of the at least one aqueous product, the at least one sugar and the plurality of starch-based products to a preheated temperature for a first time; mixing the heated combination of the at least one aqueous product, the at least one sugar and the plurality of starch-based products to form a first mixture; wherein the fat content of the first mixture is 0% to 20% percent by weight of the first mixture; heating the first mixture to a sufficient first temperature for a second time to pasteurize the first mixture; cooling the first mixture to a second temperature to form a slurry; selecting a fermented dairy product; mixing the selected fermented dairy product with the slurry at a third temperature to form a second mixture; and cooling the second mixture to a fourth temperature to form a cheesecake-type product.

[000119] In some embodiments, the method includes heating the combination of the at least one dairy product, the at least one sugar and the plurality of starch-based products to a preheated temperature. In some embodiments of the present invention, the preheated temperature is 130 degrees F to 150 degrees F, the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, the third temperature is 50 degrees F to 75 degrees F, and the fourth temperature is 30 degrees F to 75 degrees F.

[000120] In some embodiments of the present invention, the preheated temperature is 135 degrees F to 150 degrees F. In some embodiments of the present invention, the preheated temperature is 140 degrees F to 150 degrees F. In some embodiments of the present invention, the preheated temperature is 145 degrees F to 150 degrees F. In some embodiments of the present invention, the preheated temperature is 130 degrees F to 145 degrees F. In some embodiments of the present invention, the preheated temperature is 130 degrees F to 140 degrees F. In some embodiments of the present invention, the preheated temperature is 130 degrees F to 135 degrees F.

[000121] In some embodiments of the present invention, the method includes heating the combination of the at least one aqueous product, the at least one sugar and the plurality of starch- based products to a preheated temperature for a first time and/or a second time to pasteurize the first mixture. In some embodiments of the present invention, the first time is 30 minutes to 3 hours and the second time is 16 seconds to 8 minutes. In some embodiments of the present invention, the first time is 1 hour to 3 hours. In some embodiments of the present invention, the first time is 1.5 hours to 3 hours. In some embodiments of the present invention, the first time is 2 hours to 3 hours. In some embodiments of the present invention, the first time is 2.5 hours to 3 hours. In some embodiments of the present invention, the first time is 30 minutes to 2.5 hours. In some embodiments of the present invention, the first time is 30 minutes to 2 hours. In some embodiments of the present invention, the first time is 30 minutes to 1.5 hours. In some embodiments of the present invention, the first time is 30 minutes to 1 hour. [000122] In some embodiments, the second time is 30 seconds to 8 minutes. In some embodiments, the second time is 1 minute to 8 minutes. In some embodiments, the second time is 2 minutes to 8 minutes. In some embodiments, the second time is 2 minutes to 8 minutes. In some embodiments, the second time is 4 minutes to 8 minutes. In some embodiments, the second time is 6 minutes to 8 minutes. In some embodiments, the second time is 16 seconds to 6 minutes. In some embodiments, the second time is 16 seconds to 4 minutes. In some embodiments, the second time is 16 seconds to 2 minutes. In some embodiments, the second time is 16 seconds to 1 minute. In some embodiments, the second time is 16 seconds to 30 seconds.

[000123] In some embodiments, the method includes cooling the second mixture to a fourth temperature to form a cheesecake-type product. In some embodiments of the present invention, the fourth temperature is 35 degrees F to 75 degrees F. In some embodiments of the present invention, the fourth temperature is 40 degrees F to 75 degrees F. In some embodiments of the present invention, the fourth temperature is 45 degrees F to 75 degrees F. In some embodiments of the present invention, the fourth temperature is 50 degrees F to 75 degrees F. In some embodiments of the present invention, the fourth temperature is 55 degrees F to 75 degrees F. In some embodiments of the present invention, the fourth temperature is 60 degrees F to 75 degrees F. In some embodiments of the present invention, the fourth temperature is 65 degrees F to 75 degrees F. In some embodiments of the present invention, the fourth temperature is 70 degrees F to 75 degrees F.

[000124] In some embodiments of the present invention, the fourth temperature is 30 degrees F to 70 degrees F. In some embodiments of the present invention, the fourth temperature is 30 degrees F to 65 degrees F. In some embodiments of the present invention, the fourth temperature is 30 degrees F to 60 degrees F. In some embodiments of the present invention, the fourth temperature is 30 degrees F to 55 degrees F. In some embodiments of the present invention, the fourth temperature is 30 degrees F to 50 degrees F. In some embodiments of the present invention, the fourth temperature is 30 degrees F to 45 degrees F. In some embodiments of the present invention, the fourth temperature is 30 degrees F to 40 degrees F. In some embodiments of the present invention, the fourth temperature is 30 degrees F to 35 degrees F.

[000125] In some embodiments, at least one flavor can be added at any step. In some embodiments, at least one color can be added at any step. In some embodiments, at least one preservative can be added at any step.

[000126] In some embodiments, at least one secondary ingredient can be added at any step. In some embodiments, the secondary ingredient can be selected among the group of low and/or high acid sauces (on topping and/or base layer), such as, e.g., a fruit sauce, a chocolate sauce, a vanilla sauce and/or a caramel sauce, jellies such as, e.g., a fruit jelly, a jam, fruits and/or fruit pieces, another layer of a fermented dairy product (e.g., yogurt, fresh cheese, and/or also whipped cream), chocolate pieces (e.g., chocolate chips and/or curls), cereal-based toppings (e.g., corn flakes, puffed rice, puffed rice coated with chocolate, etc.), and any combinations thereof. In some embodiments, milk components can be added such as, e.g., cream, casein, caseinate (e.g., calcium and/or sodium casemate), whey proteins (e.g., in the form of a concentrate (WPC)) milk proteins (e.g., in the form of a concentrate (MPC)), milk protein hydrolysate(s), and/or any mixtures thereof.

[000127] In some embodiments, the present invention is a method including one or more of the following steps: delivering the slurry through an upstream process, preheating the slurry between 130-150°F; homogenizing the slurry at a pressure ranging from 1000-3000psi; pasteurizing the slurry at a temperature of 180-205°F; after the pressurization step the back pressure of the slurry is between 100-200psi; cooling the slurry at a temperature between 40- 105°F; injecting a flavor into the slurry between 0.1-1.5% of the final product; injecting a color into the slurry between 0.1-0.6% of the final product; and/or including at least one preservative in the final product.

[000128] In some embodiments of the present invention, at least one flavor is added to a mixture (e.g., a first mixture, a second mixture). In some embodiments, the at least one flavor is Nat Chcake Flavor DM37755 (David Michael & Co). In some embodiments of the present invention, at least one color is added to a mixture (e.g., a first mixture, a second mixture). In some embodiments, the at least one color is yellow blend N-067-WSS (CHRHansen). In some embodiments of the present invention, at least one preservative is added to a mixture (e.g., a first mixture, a second mixture).

[000129] In some embodiments of the present invention, "Oikos®" refers to a fermented dairy product. In some embodiments of the present invention, "N-dulge SA1®" refers to a maltodextrin (Jngredion Incorporated, Illinois). In some embodiments of the present invention, "Farinex VA40®" refers to a potato starch (Ingredion Incorporated, Illinois). In some embodiments, "NFDM" refers to non-fat dry milk.

[000130] Figure 1 illustrates a process flow diagram of an embodiment of the present invention. Figure 2 illustrates a process flow diagram of an embodiment of the present invention.

[000131] Non-limiting Examples

[000132] The following examples are intended to illustrate the invention and should not be construed as limiting the invention in any way. [000133] Table 1 illustrates non-limiting examples of the present invention:

[000134] Tables 2 and 3 illustrate non-limiting examples of the present invention:

[000135] Table 4 illustrates a non-limiting example of the method of the present invention:

Table 5 illustrates another non-limiting example of a method of the present

[000137] While a number of embodiments of the present invention have been described, it is understood that these embodiments are illustrative only, and not restrictive, and that many modifications may become apparent to those of ordinary skill in the art. Further still, the various steps may be carried out in any desired order (and any desired steps may be added and/or any desired steps may be eliminated).

Claims

CLAIMS We claim:

1. A method comprising:

mixing at least one aqueous product, at least one sugar and at least a plurality of starch- based products to form a first mixture;

wherein a fat content of the first mixture is 0% to 20% percent by weight of the first mixture;

heating the first mixture to a sufficient first temperature for a time to pasteurize the first mixture;

cooling the first mixture to a second temperature to form a slurry;

mixing a fermented dairy product with the slurry at a third temperature to form a second mixture; and

wherein the second mixture is a cheesecake-type product.

2. The method of claim 1 , wherein the plurality of starch-based products comprises at least one potato starch.

3. The method of claim 2, wherein the at least one potato starch is a hydroxypropyl distarch phosphate.

4. The method of claim 1 , wherein the plurality of starch-based products comprises at least one maltodextrin.

5. The method of claim 1, wherein the plurality of starch-based products comprise a potato starch and a maltodextrin.

6. The method of claim 5, wherein a ratio of potato starch to maltodextrin is 1 : 10 to 6:5.

7. The method of claim 6, wherein the ratio of potato starch to maltodextrin is 1 :2.

The method of claim 1, wherein the at least one aqueous product is selected from the group consisting of milk and water.

The method according to claim 1 , wherein the fermented dairy product is selected from the group consisting of a fermented milk, in particular a yogurt, and a strained fermented dairy product.

The method of claim 1 , wherein the first mixture comprises the at least one aqueous product in an amount of 80% to 95% by weight of the first mixture.

The method of claim 1 , wherein the first mixture comprises the plurality of starch-based products in an amount of 5% to 15% by weight of the first mixture.

The method of claim 2, wherein the first mixture comprises the at least one potato starch in an amount of 1% to 15% by weight of the first mixture.

The method of claim 4, wherein the first mixture comprises the at least one maltodextrin in an amount of 1% to 15% by weight of the first mixture.

The method of claim 1, wherein the second mixture comprises the slurry in an amount of 10% to 50% by weight of the second mixture.

The method of claim 1, wherein the second mixture comprises the fermented dairy product in an amount of 50% to 90% by weight of the second mixture.

The method of claim 1 , wherein the second mixture comprises:

(i) the slurry in an amount of 30% by weight of the second mixture and

(ii) the fermented dairy product in an amount of 70% by weight of the second mixture.

17. The method of claim 1, wherein the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, and the third temperature is 50 degrees F to 75 degrees F.

18. The method of claim 17, wherein the time to pasteurize the first mixture at the first

temperature is 16 seconds to 8 minutes.

19. A method comprising:

combining at least one aqueous product, at least one sugar and at least a plurality of starch-based products;

heating the combination of the at least one aqueous product, the at least one sugar and the plurality of starch-based products to a preheated temperature for a first time;

mixing the heated combination of the at least one aqueous product, the at least one sugar and the plurality of starch-based products to form a first mixture;

heating the first mixture to a sufficient first temperature for a second time to pasteurize the first mixture;

cooling the first mixture to a second temperature to form a slurry;

mixing the fermented dairy product with the slurry at a third temperature to form a second mixture;

and

cooling the second mixture to a fourth temperature to form a cheesecake-type product.

20. The method of claim 19, wherein the plurality of starch-based products comprise a potato starch and a maltodextrin. The method of claim 20, wherein a ratio of potato starch to maltodextrin is 1 : 10 to 6 : 5. The method of claim 21 , wherein the ratio of potato starch to maltodextrin is 1 :2.

The method of claim 19, wherein the preheated temperature is 130 degrees F to 150 degrees F, the first temperature is 161 degrees F to 205 degrees F, the second temperature is 40 degrees F to 105 degrees F, the third temperature is 50 degrees F to 75 degrees F, and the fourth temperature is 30 degrees F to 75 degrees F.

The method of claim 23, wherein the first time is 30 minutes to 3 hours and the second time is 16 seconds to 8 minutes.

The method of claim 19, wherein a viscosity of the cheesecake product ranges from 1 centipoise to 100,000 centi oise as measured by a Brookfield viscometer at 25 s^'1 at 10 Revolutions Per Minute and 10 degrees Celsius.

The method of claim 19, further comprising adding at least one of a flavoring and a coloring to the first mixture;

wherein the first mixture comprises the flavoring, if present, in an amount of 0.1% to 1.5% by weight of the first mixture and

wherein the first mixture comprises the coloring, if present, in an amount of 0.1% to 0.6% by weight of the first mixture.

A product obtainable by the processes of any of claims 1-26.