Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields

摘要

A process for producing a protein composition is described. The process comprises: a) heating a dairy stream to a temperature in the range of 50oC to 95oC for a holding time of from 10 seconds to 30 minutes b) adjusting the pH of the stream to between 6.0 and about 8.0 c) adding a transglutaminase enzyme to the stream, maintaining the pH at between 6 and 8 and the temperature within the range 20oC to 65oC for a time sufficient to form a protein composition and then deactivating the transglutaminase enzyme d) cooling the stream where required, and e) adjusting the reaction conditions in the stream from step d) to cause coagulation of casein in the protein composition by either: i) adjusting the pH to less than 5.5 and adding an enzyme capable of converting kappa0casein or para-kappa casein into the stream to form a protein concentrate, or ii) adjusting the pH stream to about 4.5 to 48 to form a protein concentrate and f) recovering the protein concentrate formed. Also described is milk protein concentrate in which at least 50% of the whey protein in the dairy stream from which it was produced is bound to the casein from the dairy stream.