HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING

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 method of preparing a high-protein dairy food product, comprising:
preparing a culture batch including:
mixing a first dairy protein having a pH of greater than 6.5 and a total acidity of less than 0.3 in liquid to form a culture mix,pasteurizing the culture mix,innoculating the pasteurized culture mix with a culture,holding the inoculated culture mix at an elevated temperature sufficient to grow the culture,stopping the culture growth; preparing a high-protein base mix including mixing a second dairy protein having a pH of greater than 6.5 and a total acidity of less than 0.3 with water and a plurality of dry ingredients, the base mix being pasteurized but not homogenized and then cooled to a temperature of about 35-39° F.; mixing the culture batch and the high-protein base mix; and adding flavor ingredients to the mixture of the culture batch and the high protein base mix to produce a dairy food product with at least 15% dairy protein content.