Dairy product and process

摘要

The invention relates to liquid nutritional compositions, particularly shelf stable liquid nutritional compositions including compositions comprising non-hydrolyzed whey protein, and methods of producing and using these compositions.

主权项

1. A method of preparing a liquid nutritional composition, the method comprising
a) heat-treating a liquid composition having a pH of between 4 and 6 and comprising about 2% to about 25% by weight of non-hydrolysed whey protein, wherein the whey protein comprises or is provided by an ingredient that comprises at least about 55% of the heat-denaturable protein present in a denatured state, and wherein the heat treatment has an F0-value of at least equivalent to 90° C. for 40 s, and b) recovering the liquid composition, wherein the recovered liquid composition has c) a viscosity of less than 200 cP when measured at 20° C. and shear rate of 100 s-1, or d) an average particle size of less than 20 μm as categorised by the volume weighted average particle size parameter D[4,3], or e) exhibits essentially no observable gelation or aggregation, or f) any combination of two or more of (c) to (e) above.