Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0 C. to 5 C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.


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< Efficient process of obtaining high contents of bound-phenolic acid rich dietary fibre by activating in situ amylases through step-wise increase in temperature

> Nutritious strawberry fruit juice drink and method of making the same

> Method for reducing acrylamide formation in thermally processed foods

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