Appeal No. 1997-0219
Application No. 08/254,457
Appendix A
Claims 1 & 22
1. A method of making a multicolored yogurt product exhibiting resistance to color
migration and intermixing of color, comprising the steps in sequence of:
A. preparing a yogurt base comprising:
1. sufficient amounts of milk ingredients to provide a total milk solids concentration of at
least 12%, and
2. sufficient amounts of a yogurt thickener blend in an amount effective to provide a
viscosity in step H of about 15,000 to 30,000 cps;
B. pasteurizing the yogurt base to form a pasteurized yogurt base;
C. cooling the pasteurized yogurt base to a temperature of 100° to
115° F;
D. inoculating the yogurt base with a yogurt culture to form an
inoculated yogurt base;
E. incubating the inoculated yogurt base to form a yogurt;
F. mixing the yogurt to form a stirred yogurt;
G. partitioning the stirred yogurt into a first portion and a second portion;
H. adding a first non-bleeding colorant to the first yogurt portion to
form a first colored yogurt phase;
I. charging a quantity of the first colored yogurt to a container at a
temperature of 35° to 45° F and a viscosity of about 15,000 to 30,000
cps to form a horizontally extending yogurt phase; and thereafter
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