PROCESS FOR MAKING HIGH-PROTEIN DAIRY PRODUCT

摘要

A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

主权项

1. A process of preparing a high-protein dairy food product, comprising:
preparing a culture batch including mixing in liquid a first dairy protein to disperse and hydrate the first dairy protein; forming a culture mix by adding to the culture batch at least one ingredient that retards gelation or precipitation of the first dairy protein at higher temperatures, pasteurizing the culture mix inoculating the pasteurized culture mix with a culture; holding the inoculated culture mix at an elevated temperature for a period of time sufficient to grow the culture; stopping the culture growth in the inoculated culture mix; preparing a high-protein base mix including mixing in liquid a second dairy protein to disperse and hydrate the first dairy protein, the base mix further including at least one dry ingredient that retards gelation of the second dairy protein at higher temperatures, pasteurizing but not homogenizing the base mix; cooling the base mix; mixing the culture batch and the high-protein base mix and adding flavor ingredients to produce a dairy food product with at least 15% dairy protein content.