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A fiber reinforced core is formed from plastics foam material having elongated porous and fibrous webs and/or rovings extending through the foam material. The rovings may extend angularly through the webs, and strips of the foam material may be helically wound with layers of crossing rovings to form the webs. Porous and fibrous skins for the core may be formed by the wound rovings and by parallel continuous rovings, and the foam strips may be formed with internal grooves adjacent the webs and connected by a feeder channel for infusing a hardenable adhesi...
A fiber reinforced core is formed from plastics foam material having elongated porous and fibrous webs and/or rovings extending through the foam material. The rovings may extend angularly through the webs, and strips of the foam material may be helically wound with layers of crossing rovings to form the webs. Porous and fibrous skins for the core may be formed by the wound rovings and by parallel continuous rovings, and the foam strips may be formed with internal grooves adjacent the webs and connected by a feeder channel for infusing a hardenable adhesive resin into the grooves and outwardly through the webs to the skins with differential pressure on the resin. o provide a chilled yogurt having a viscosity of at least 1500 centipoise (at 5° C.). 5. The method of claim 3, wherein the fermentation step is practiced quiescently.6. The method of claim 4 additionally comprising the step of: adding the chilled yogurt to a container to form a filled yogurt container.7. The method of claim 6 wherein the container is a cup.8. The method of claim 6 wherein the container is a flexible tube fabricated from a flexible film.9. The method of claim 4 additionally comprising the step of: adding the inoculated milk base to a container prior to fermenting Step C. 10. The method of claim 6 wherein the chilled yogurt additionally comprises a fruit sauce.11. The method of claim 1 wherein the milk blend comprises mammalian milk.12. The method of claim 1 wherein the calcium source is selected from the group consisting of tricalcium phosphate, dicalcium phosphate, their hydrates, and mixtures thereof.13. The method of claim 9 wherein additionally comprising about 5 to 15% by weight of the fermented dairy product of a fruit ingredient.14. The method of claim 13 wherein the fermented dairy product is a yogurt having a viscosity of at least 2300 cps (at 5%).15. The method of claim 6 wherein the fermented dairy product is a yogurt and wherein the yogurt is free of a fruit ingredient.16. The method of claim 6 wherein the calcium salt is tricalcium phosphate.17. The method of claim 6 additionally comprising the step: maintaining the chilled yogurt container at about 5° C. to about 10° C. 18. The method of claim 1 wherein the total calcium content ranges from about 0.25% to about 0.75%.19. The method of claim of claim 1 wherein the milk blend comprises at least one mammalian milk ingredient.20. The method of claim of claim 1 wherein the milk blend comprises at least one soybean mill ingredient.21. The method of claim of claim 1 wherein the milk blend comprises is chocolate flavored.22. The method of claim 1, additionally comprising the step of: B. cooling the calcium fortified pasteurized milk blend to about 1° C. to 10° C. to form a calcium fortified refrigerated milk. 23. In a method of producing a fermented dairy product by inoculating a pasteurized milk blend having a native calcium content and fermenting, the improvement comprising: adding calcium phosphate in particulate in powder form comprising particles having a mean diameter of ≦6 &mgr;m to provide a total calcium content of 125% to 500% of the native calcium content of the milk blend prior to pasteurization. 24. The method of claim 23 wherein the fermented dairy product is yogurt.25. The method of claim 24 wherein yogurt includes a live culture and has a viscosity of at least 2300 cps (at 5°C.).26. The method of claim 25 wherein the yogurt is free of a fruit ingredient.27. The method of claim 25 wherein the calcium phosphate is tricalcium phosphate having a mean particle size of ≦5 &mgr;m.28. The method of claim 27 wherein the yogurt is a stirred style yogurt.29. The method of claim 27 wherein the yogurt is a cup set style yogurt.30. The method of claim 29 wherein the added calcium comprises tribasic calcium phosphate.31. The method of claim 25 additionally comprising the step of forming the yogurt into an aerated soft-frozen yogurt product having a density of 0.5 to 0.8 g/cc and a temperature of −5 to −8° C. 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