High protein, acidified, dairy product, method of producing it, protein powder and use thereof

Patent metadata

Field	Value
Publication number	US-12471605-B2
Application number	US-202017437723-A
Country	US
Kind code	B2
Filing date	Mar 16, 2020
Priority date	Mar 15, 2019
Publication date	Nov 18, 2025
Grant date	Nov 18, 2025

Abstract

The present invention relates to a new method of producing a viscous, high protein, acidified, dairy product. The invention furthermore relates to new high protein acidified dairy product, to new protein powder and uses of the protein powder.

First claim

The invention claimed is:

1 . A method of preparing a high protein, acidified dairy product comprising the steps of
a) providing a liquid composition having a pH in the range of 5.5-8.0, which comprises
a total amount of protein of in the range of 8-15% w/w,
a total amount of micellar casein of in the range of 60-80% w/w based on total protein
a total amount of insoluble particles of denatured whey protein in the range of 5-18% w/w total protein
a total amount of non-denatured beta-lactoglobulin (BLG) in the range of 1-15% w/w total protein,
wherein the liquid composition has a volume weighted mean particle diameter, D [4,3], of at most 50 micron, and b) heating the liquid composition of step a) to a temperature of at least 70 degrees C. for a duration of time sufficient to obtain at least partial microbial reduction, c) subjecting the heat-treated, liquid composition of step b) to at least one acidification step using an acidifying agent, thereby obtaining an acidified dairy composition, d) optionally, smoothening the acidified dairy composition, and e) optionally, packaging the acidified dairy product comprising, or even consisting of, the acidified dairy composition of step c) or step d), wherein the high protein, acidified dairy product has a viscosity of at least 3500 cP at a shear rate of 50/s.

2 . The method according to claim 1 , wherein the liquid composition contains a total amount of calcium and magnesium of at most 0.30% w/w.

3 . The method according to claim 1 , wherein the liquid composition has a weight ratio between protein and the sum of Ca and Mg of at least 32.

4 . The method according to claim 1 , containing step d) and wherein the smoothening involves the use of a slot filter, having a pore size of at most 100 micron.

5 . The method according to claim 1 , wherein the total amount of protein of the liquid composition is in the range of 8.5-14% w/w.

6 . The method according to claim 1 , wherein the total amount of protein of the liquid composition comprises in the range of 5-15% w/w of insoluble particles of denatured whey protein.

7 . The method according to claim 1 , wherein the total amount of protein of the liquid composition comprises in the range of 60-80% of micellar casein.

8 . The method according to claim 1 , wherein the liquid composition of step a) comprises an amount of total solids in the range of 4-50% w/w.

9 . The method according to claim 1 , wherein the liquid composition of step a) does not comprise carbohydrate-based stabilisers.

10 . The method according to claim 2 , wherein the liquid composition contains a total amount of calcium of at most 0.28% w/w.

11 . The method of claim 3 , wherein the liquid composition has a weight ratio between protein and the sum of Ca and Mg of at least 33.

12 . The method of claim 4 , wherein the pore size of the slot filter is at most 75 micron.

13 . The method of claim 5 , wherein the total amount of protein of the liquid composition comprises the range of 9-13% w/w.

14 . The method of claim 6 , wherein the total amount of protein of the liquid composition comprises the range of 5-13% w/w of insoluble particles of the denatured whey protein.

15 . The method of claim 7 , wherein the total amount of protein of the liquid composition comprises the range of 65-75% w/w of micellar casein.

16 . The method of claim 8 , wherein the liquid composition of claim a) comprises an amount of total solids in the range of 15-30% w/w.

17 . The method of claim 5 , wherein the total amount of protein of the liquid composition comprises the range of 10-12% w/w.

18 . The method of claim 6 , wherein the total amount of protein of the liquid composition comprises the range of 8-12% w/w of insoluble particles of the denatured whey protein.

19 . The method of claim 7 , wherein the total amount of protein of the liquid composition comprises the range of 68-72% w/w of micellar casein.

20 . The method of claim 7 , wherein the total amount of protein of the liquid composition comprises the range of 69-70% w/w of micellar casein.

Assignees

• Arla Foods Amba

Inventors

• Elverløv-Jakobsen Jannik Ejnar
• Eriksen Allan
• Fihl Thea
• Jensen Torben

Classifications

• A23C9/1307 Primary

  Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods · CPC title

• A23C9/12 Primary

  Fermented milk preparations; Treatment using microorganisms or enzymes · CPC title