阅读说明：本技术 新型高蛋白酸化乳制品、其生产方法、蛋白粉及其用途 (Novel high-protein acidified dairy product, production method thereof, protein powder and application thereof ) 是由 J·E·埃尔弗洛夫-雅各布森 A·埃里克森 T·菲尔 T·詹森 于 2020-03-16 设计创作，主要内容包括：本发明涉及生产粘性高蛋白酸化乳制品的新方法。本发明还涉及新型高蛋白酸化乳制品、新型蛋白粉及该蛋白粉的用途。(The present invention relates to a novel process for producing a viscous high protein acidified milk product. The invention also relates to a novel high-protein acidified milk product, novel protein powder and application of the protein powder.)

1. A method for preparing a high protein acidified milk product, wherein the method comprises the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 5% w/w to 18% w/w of the total amount of proteins;

-non-denatured beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w of the total amount of protein; and

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) optionally, smoothing the acidified dairy composition; and

e) optionally, the acidified dairy product comprising or even consisting of the acidified dairy composition of step c) or step d) is packaged.

2. The method according to claim 1, wherein the liquid composition comprises calcium and magnesium in a total amount of at most 0.30% w/w, preferably at most 0.28% w/w, more preferably at most 0.26% w/w, most preferably at most 0.24% w/w.

3. Method according to claim 1 or 2, wherein the weight ratio between protein and the total amount of calcium and magnesium in the liquid composition is at least 32, preferably at least 33, more preferably at least 34, even more preferably at least 36.

4. The process according to any of the preceding claims, wherein the viscosity of the high protein acidified milk product at 5 ℃ and 50/s shear rate is at least 3500 cP.

5. A process according to any one of the preceding claims, wherein the liquid composition has a volume weighted mean particle diameter D [4,3] of at most 50 μ ι η.

6. The method according to any of the preceding claims, wherein the method comprises a step d) and the smoothing comprises the use of a slot filter, preferably having a pore size of at most 100 μm, preferably at most 75 μm, more preferably at most 50 μm.

7. The method according to any of the preceding claims, wherein the total amount of protein of the liquid composition is from 8.5 to 14% w/w, more preferably from 9 to 13% w/w, even more preferably from 10 to 12% w/w.

8. The method according to any of the preceding claims, wherein the total amount of protein of the liquid composition comprises from 5% w/w to 15% w/w, more preferably from 5% w/w to 13% w/w, most preferably from 8w/w to 12% w/w of insoluble particles of denatured whey protein.

9. The method according to any of the preceding claims, wherein the total amount of protein of the liquid composition comprises 60% w/w to 80% w/w, more preferably 65% w/w to 75% w/w, even more preferably 68% w/w to 72% w/w, most preferably 69% w/w to 70% w/w of micellar casein.

10. The method according to any of the preceding claims, wherein the liquid composition of step a) comprises a total amount of solids of 4 to 50% w/w, more preferably 15 to 30% w/w.

11. The method according to any one of the preceding claims, wherein the liquid composition of step a) does not comprise a carbohydrate-based stabilizer.

12. A high protein acidified milk product obtainable by the process of one or more of claims 1 to 11, wherein the high protein acidified milk product comprises from 8% w/w to 15% w/w total protein and the volume weighted average particle size D [4,3] is at most 100 μ ι η, preferably at most 50 μ ι η.

13. The high protein acidified milk product of claim 12, wherein the weight ratio between the total amount of protein and the total amount of calcium and magnesium in the high protein acidified milk product is at least 32.

14. The high protein acidified milk product of any one of claims 12 to 13, wherein the viscosity of the high protein acidified milk product is at least 3500cP at 5 ℃ and 50/s shear rate.

15. Protein powder suitable for the production of a high protein acidified milk product, wherein the viscosity of the high protein acidified milk product is at least 3500cP at 5 ℃ and 50/s shear rate, the protein powder having:

-a water content of at most 7% w/w;

-protein in a total amount of at least 50% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 5% w/w to 18% w/w based on the total amount of proteins;

-non-denatured beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w based on the total amount of protein;

-a volume weighted mean particle diameter D [4,3] of at most 10 μm; and

-a weight ratio between the total amount of protein and the total amount of calcium and magnesium of at least 36.

Technical Field

The present invention relates to a novel process for producing a high protein acidified milk product and to the products obtainable by the process. The invention also relates to the use of the high protein acidified milk product, the protein powder and the protein powder.

Background

High protein acidified milk products are very popular and are in demand in many markets around the world. The production of high protein acidified dairy products requires special equipment that may not be available or may be too costly to purchase in standard dairy facilities. Furthermore, it can be challenging to obtain a high protein acidified milk product with good organoleptic properties and a desired appearance.

Traditionally, high protein acidified milk products are produced by fermenting milk with lactic acid bacteria. To increase the protein content of the acidified milk product, the water or whey may be drained after the fermentation of the milk or the protein may be added to the milk before fermentation.

US2018/368430a1 discloses a method for producing an acidified milk product comprising the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to obtain a filtration retentate; acidifying the filtration retentate with an aqueous acidic solution to obtain an acidified filtration retentate having a pH of about 5.2 to about 6.5, a calcium/protein ratio of up to about 0.03, and a phosphorus/protein ratio of up to about 0.025; the acidified filtration retentate is processed into an acidified milk product having a fat free moisture of at least 70%.

US2010/143538a1 discloses a method of producing yoghurt. The method comprises the following steps: (a) preparing a decalcified (calcium depleted) milk composition comprising (i) decalcifying a starting milk composition or (ii) including a decalcified milk component selected from milk, fat standardised milk, skim milk or concentrated milk in the starting milk composition; and (b) acidifying the decalcified milk composition with a chemical acidifying or lactic acid producing bacteria to prepare a yoghurt. Decalcification is obtained by contacting a milk composition or ingredient with a cation exchanger to replace calcium in the composition or ingredient with sodium or potassium.

International patent application WO 2010/120199 relates to the preparation of Whey Protein Concentrates (WPCs) and the use of WPCs as ingredients in the production of products such as processed cheese and yoghurt.

US2014/0308398 relates to a method of preparing a protein fortified yoghurt preparation having a protein content of more than 10 wt%. The yogurt is produced as follows: the casein-containing ingredient is mixed with milk such that the casein to whey protein ratio is 82: and (18) fermenting the milk to obtain the yoghourt mixture.

WO2015/059248a1 discloses a high protein acidified milk product containing a denatured whey protein composition having a low content of soluble whey proteins but a high total protein content.

Disclosure of Invention

The invention relates to a method for preparing a high protein acidified milk product, comprising the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of at least 60% w/w based on the total amount of protein;

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) optionally, smoothing the acidified dairy composition; and

e) optionally, the acidified dairy product comprising or even consisting of the acidified dairy composition of step c) or step d) is packaged.

Another aspect of the invention relates to a high protein acidified milk product, such as obtainable by the method of the invention, comprising:

-a total amount of protein from 8% w/w to 15% w/w.

Yet another aspect of the invention relates to a high protein acidified milk product, such as obtainable by the method of the invention, comprising:

-a total amount of protein from 8% w/w to 15% w/w; and

-micellar casein in a total amount of at least 60% w/w based on the total amount of protein.

Another aspect of the invention relates to a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 50% w/w; and

-micellar casein in a total amount of at least 50% w/w based on the total amount of protein.

Another aspect of the invention relates to a method for preparing a high protein acidified milk product, the method comprising the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 5% w/w to 18% w/w of the total amount of proteins;

-non-denatured beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w of the total amount of protein; and

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) optionally, smoothing the acidified dairy composition; and

e) optionally, the acidified dairy product comprising or even consisting of the acidified dairy composition of step c) or step d) is packaged.

Yet another aspect of the invention relates to a high protein acidified milk product obtainable by a process as described herein, comprising a total amount of protein of 8% w/w to 15% w/w and a volume weighted average particle size D [4,3] of at most 100 μm, preferably at most 50 μm.

Another aspect of the invention relates to a protein powder, preferably suitable for producing a high protein acidified milk product having a viscosity of at least 3500cP at 5 ℃ and a shear rate of 50/s, said protein powder having:

-a water content of at most 7% w/w;

-protein in a total amount of at least 50% w/w; and

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 5% w/w to 18% w/w of the total amount of proteins;

-non-denatured beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w based on the total amount of protein;

-a volume weighted mean particle diameter D [4,3] of at most 10 μm; and

-a weight ratio between the total amount of protein and the total amount of calcium and magnesium of at least 36.

Yet another aspect of the invention relates to the use of a protein powder in the production of a high protein acidified milk product having a viscosity of at least 3500cP at 5 ℃ and a shear rate of 50/s.

Drawings

Figure 1 shows the viscosity of a high protein acidified milk product and a reference product a.

Fig. 2 shows the lumping of the high protein acidified milk product produced from liquid composition 1 (fig. 2a) after 4 weeks (28 days) of storage compared to reference product a (fig. 2 b).

Figure 3 shows the results of the sensory evaluation of a high protein acidified milk product with reference product a after 1 week of storage.

Fig. 4 shows the results of sensory evaluation of a high protein acidified milk product with reference product a after 4 weeks of storage.

Detailed Description

In one aspect of the invention, the invention relates to a method for preparing a high protein acidified milk product, the method comprising the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of at least 60% w/w based on the total amount of protein;

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) optionally, smoothing the acidified dairy composition; and

e) optionally, the acidified dairy product comprising or even consisting of the acidified dairy composition of step c) or step d) is packaged.

Another aspect of the invention relates to a method for preparing a high protein acidified milk product, the method comprising the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 5% w/w to 18% w/w of the total amount of proteins;

-non-denatured beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w of the total amount of protein; and

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) optionally, smoothing the acidified dairy composition; and

e) optionally, the acidified dairy product comprising or even consisting of the acidified dairy composition of step c) or step d) is packaged.

Another aspect of the invention relates to a high protein acidified milk product obtainable by the method of the invention.

Yet another aspect of the invention relates to a high protein acidified milk product obtainable by a process as described herein, comprising a total amount of protein of 8% w/w to 15% w/w and a volume weighted average particle size D [4,3] of at most 100 μm, preferably at most 50 μm.

In the context of the present invention, the term high protein means that the composition or product in question comprises at least 8% w/w of the total amount of protein.

In the context of the present invention, the term-acidic "or-acidified" means that the composition or product in question has a pH of at most 5.2 at 25 ℃. The pH should be measured as shown in example 1.11.

In the context of the present invention, the term-liquid composition "refers to an aqueous composition that is pourable and has a liquid appearance, but may contain dispersed particles and other solids in addition to water. The liquid composition preferably contains water in an amount of at least 50% w/w.

In the context of the present invention, the term-micellar casein "or-casein micelles refers to native casein micelles found in mammalian milk and to casein micelles isolated from milk. The isolated casein micelles still have a micellar structure, but the weight ratio between the individual casein species and/or the mineral content of the casein micelles may have been altered compared to native casein micelles.

The present inventors have found that the level of minerals in a high protein acidified milk product affects the taste of the product, in particular the levels of calcium and magnesium affect the overall taste and organoleptic properties of the product.

Thus, in a preferred embodiment of the invention, the liquid composition comprises calcium and magnesium in a total amount of at most 0.30% w/w. In a more preferred embodiment of the invention the liquid composition comprises calcium and magnesium in a total amount of at most 0.28% w/w, more preferably at most 0.26% w/w, more preferably at most 0.24% w/w, more preferably at most 0.22% w/w, even more preferably at most 0.20% w/w, most preferably at most 0.18% w/w.

In a preferred embodiment of the invention, the liquid composition comprises calcium and magnesium in a total amount of 0.05% w/w to 0.3% w/w. In a more preferred embodiment of the invention the liquid composition comprises calcium and magnesium in a total amount of 0.1 to 0.28% w/w, more preferably 0.1 to 0.26% w/w, more preferably 0.1 to 0.24% w/w, more preferably 0.1 to 0.22% w/w, even more preferably 0.1 to 0.20% w/w, most preferably 0.1 to 0.18% w/w.

The calcium and magnesium may be in dissolved form (e.g. as Ca)²⁺And Mg²⁺In the form of (a) and non-solubilized forms (e.g. forms part of water-insoluble salts such as calcium phosphate and magnesium phosphate within the casein micelles) are present in the liquid composition. However, once the liquid composition is acidified, more and more calcium and magnesium will be present as free or complexed Ca²⁺And Mg²⁺In the form of ions.

In a preferred embodiment of the invention, the weight ratio between protein and the total amount of calcium and magnesium in the liquid composition is at least 32, preferably at least 33, more preferably at least 34, even more preferably at least 36. Even higher weight ratios may be preferred, and thus the weight ratio between the protein and the total amount of calcium and magnesium in the liquid composition may preferably be at least 40, more preferably at least 45, even more preferably at least 50.

In a preferred embodiment of the invention, the weight ratio between protein and the total amount of calcium and magnesium in the liquid composition is from 32 to 100, preferably from 33 to 75, more preferably from 33 to 50, even more preferably from 33 to 45. In a most preferred embodiment of the invention the weight ratio between protein and the total amount of calcium and magnesium in the liquid composition is between 33 and 40.

In other preferred embodiments of the invention, the weight ratio between protein and the total amount of calcium and magnesium in the liquid composition is from 34 to 100, preferably from 35 to 90, more preferably from 40 to 80, even more preferably from 45 to 70. In a most preferred embodiment of the invention the weight ratio between protein and the total amount of calcium and magnesium in the liquid composition is between 50 and 60.

Thus, in a preferred embodiment of the invention, the process for preparing a high protein acidified milk product comprises the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of at least 60% w/w based on the total amount of protein;

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) optionally, smoothing the acidified dairy composition; and

e) optionally packaging an acidified milk product comprising or even consisting of the acidified milk product composition of step c) or step d),

wherein the liquid composition comprises calcium and magnesium in a total amount of at most 0.30% w/w, and/or the weight ratio between the protein and the total amount of calcium and magnesium in the liquid composition is at least 32.

In a more preferred embodiment of the invention, the process for preparing a high protein acidified milk product comprises the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of at least 60% w/w based on the total amount of protein;

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) optionally, smoothing the acidified dairy composition; and

e) optionally packaging an acidified dairy product comprising or even consisting of the acidified dairy composition of step c) or step d);

wherein the liquid composition comprises at most 0.28% w/w of the total amount of calcium and magnesium, and/or the weight ratio between the protein and the total amount of calcium and magnesium in the liquid composition is between 33 and 40.

In a preferred embodiment of the invention, a high protein acidified milk product obtainable by the method of the invention is provided.

In a more preferred embodiment of the invention, the process for preparing a high protein acidified milk product comprises the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of at least 60% w/w based on the total amount of protein;

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) smoothing the acidified dairy composition; and

e) packaging an acidified milk product comprising or even consisting of the acidified milk product composition of step c) or step d);

wherein the liquid composition comprises at most 0.28% w/w of the total amount of calcium and magnesium and/or the weight ratio between the protein and the total amount of calcium and magnesium in the liquid composition is between 33 and 40.

Typically, the calcium content is greater than the magnesium content in the liquid composition. For example, the weight ratio between Ca and Mg may be from 1 to 1000, preferably from 10 to 100.

Alternatively, the magnesium content in the liquid composition may be greater than the calcium content. Thus, for example, the weight ratio between Ca and Mg may be between 0.001 and 1, preferably between 0.01 and 0.1.

The liquid composition may also comprise other divalent metal cations, such as iron, zinc, manganese, copper, or combinations thereof. However, the concentration of these ions is typically much lower than at least the calcium concentration and also typically much lower than the magnesium concentration. Thus, in calculating the weight ratio between the protein and the total amount of calcium and magnesium, no consideration needs to be given to other divalent metal cations than calcium and magnesium.

In a more preferred embodiment of the invention, the process for preparing a high protein acidified milk product comprises the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of at least 60% w/w based on the total amount of protein;

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) smoothing the acidified dairy composition; and

e) packaging an acidified milk product comprising or even consisting of the acidified milk product composition of step c) or step d);

wherein the high protein acidified milk product has a viscosity of at least 3500cP at 5 ℃ and 50/s shear rate as measured in example 1.3.

In a preferred embodiment of the invention, a high protein acidified milk product is provided having a viscosity of at least 3500cP at 5 ℃ and a shear rate of 50/s as measured in example 1.3, such product being obtainable, for example, by the process of the invention.

In some embodiments of the invention, the liquid composition may comprise insoluble particles of denatured whey protein.

In a preferred embodiment of the invention the liquid composition comprises a total amount of protein of 8% w/w to 15% w/w, a total amount of micellar casein of 60% w/w to 80% w/w (based on the total amount of protein) and a total amount of insoluble particles of denatured whey protein of 1% w/w to 15% w/w (based on the total amount of protein), preferably of 5% w/w to 15% w/w.

In some embodiments of the invention, the liquid composition may comprise native beta-lactoglobulin (BLG).

In a preferred embodiment of the invention the liquid composition comprises a total amount of protein of 8% w/w to 15% w/w, a total amount of micellar casein of 60% w/w to 80% w/w, based on the total amount of protein, a total amount of insoluble particles of denatured whey protein of 1% w/w to 15% w/w, preferably of 5% w/w to 15% w/w, based on the total amount of protein, and a total amount of beta-lactoglobulin (BLG), based on the total amount of protein, of 1% w/w to 15% w/w.

In another preferred embodiment of the invention the liquid composition comprises a total amount of protein of 8% w/w to 15% w/w, a total amount of micellar casein of 60% w/w to 80% w/w, based on the total amount of protein, a total amount of insoluble particles of denatured whey protein of 5% w/w to 18% w/w, preferably of 10 to 15% w/w, based on the total amount of protein, and a total amount of native beta-lactoglobulin (BLG) of 1% w/w to 15% w/w, based on the total amount of protein.

In a preferred embodiment of the present invention, the liquid composition comprises:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 1% to 15% w/w, preferably 5% to 15% w/w, based on the total amount of proteins;

-native beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w, based on the total amount of protein;

wherein, optionally, the liquid composition has a volume weighted mean particle diameter D4, 3 of at most 50 μm, even more preferably at most 25 μm.

In another preferred embodiment of the present invention, the liquid composition comprises:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w of the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 5% to 18% w/w, preferably 10 to 15% w/w, based on the total amount of proteins;

-native beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w, based on the total amount of protein;

wherein, optionally, the liquid composition has a volume weighted mean particle diameter D4, 3 of at most 50 μm, even more preferably at most 25 μm.

The inventors have found that this embodiment is particularly suitable for the smooth treatment of acidified products with a slot filter to produce a viscous, iceland yogurt (skyr) -like high protein acidified milk product and have found that high protein acidified milk products based on a liquid composition without denatured whey protein insoluble particles appear to clog the slot filter. Many yogurt production lines smooth the acidified dairy product through slot filters, and therefore the present invention makes it possible to produce new product types with these lines. The slot filter is essentially a material with fine holes through which the yogurt can be squeezed to render the yogurt product smooth. For example, the slot filter may be a mesh or a fine-meshed stainless steel plate made of stainless steel or similar material suitable for food production.

In an even more preferred embodiment of the present invention, the liquid composition comprises:

-protein in a total amount of 9% w/w to 12% w/w;

-micellar casein in a total amount of 65% w/w to 75% w/w based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 8% w/w to 12% w/w based on the total amount of proteins;

-native beta-lactoglobulin (BLG) in a total amount of 9% w/w to 12% w/w based on the total amount of protein;

wherein the liquid composition has a volume weighted mean particle diameter D4, 3 of at most 10 μm, even more preferably at most 5 μm.

In some embodiments of the invention, the liquid composition has a volume weighted average particle size of at most 50 μm. Preferably, the liquid composition has a volume weighted mean particle size of at most 40 μm. More preferably, the liquid composition has a volume weighted mean particle size of at most 20 μm. Even more preferably, the liquid composition has a volume weighted mean particle size of at most 15 μm. More preferably, the liquid composition has a volume weighted mean particle size of at most 10 μm. Even more preferably, the liquid composition has a volume weighted mean particle size of at most 5 μm. More preferably, the liquid composition has a volume weighted mean particle size of at most 1 μm.

In some embodiments of the invention, the liquid composition has a volume weighted average particle size of 0.2 μm to 50 μm. More preferably, the liquid composition has a volume weighted average particle size of 0.2 μm to 40 μm. More preferably, the liquid composition has a volume weighted average particle size of 0.3 μm to 20 μm. Even more preferably, the liquid composition has a volume weighted average particle size of from 0.3 μm to 10 μm. Most preferably, the liquid composition has a volume weighted average particle size of 0.3 μm to 5 μm.

In some embodiments of the invention, the liquid composition has a volume weighted average particle size of 0.1 μm to 10 μm. More preferably, the liquid composition has a volume weighted average particle size of 0.1 μm to 5 μm. More preferably, the liquid composition has a volume weighted average particle size of 0.2 μm to 1 μm. Even more preferably, the liquid composition has a volume weighted average particle size of 0.2 μm to 0.5 μm.

In a preferred embodiment of the invention, the liquid composition comprises a total amount of protein of 8% w/w to 15% w/w, a total amount of micellar casein of 60% w/w to 80% w/w, based on the total amount of protein, a total amount of insoluble particles of denatured whey protein of 1% w/w to 15% w/w, preferably of 5% w/w to 15% w/w, based on the total amount of protein, and a total amount of native beta-lactoglobulin (BLG), based on the total amount of protein, of 1% w/w to 15% w/w, the liquid composition having a volume weighted average particle size D [4,3] of at most 100 μm, preferably at most 75 μm or more preferably at most 50 μm.

In the context of the present invention, the term whey protein relates to the protein present in the serum phase of milk or coagulated milk. The proteins of the whey phase are sometimes also referred to as milk serum proteins or ideal whey proteins. As used herein, the term whey protein includes native whey protein as well as denatured and/or aggregated forms of whey protein. The term whey protein may include proteins of whey or whey in their normal concentration (relative to total protein), or preparations in which more than one protein is enriched relative to the other proteins.

In the context of the present invention, the term whey relates to the liquid composition left when casein is removed from milk.

For example, casein may be removed by microfiltration, providing a liquid permeate that is free or substantially free of micellar casein, but contains native whey protein. Such liquid permeate is sometimes referred to as ideal whey, serum or whey.

Alternatively, casein may be removed from milk by contacting the milk composition with chymosin, which cleaves kappa-casein into para-kappa casein and Casein Macropeptide (CMP), thereby destabilizing the casein micelles, resulting in casein precipitation. The liquid surrounding the casein precipitated by chymosin is commonly referred to as sweet whey and contains CMP in addition to the whey protein normally present in milk.

Casein may also be removed from milk by acid precipitation, i.e. lowering the pH of the milk below the 4.6pH (isoelectric point of casein), which results in breakdown and precipitation of casein micelles. The liquid surrounding the acid precipitated casein is commonly referred to as acid whey or casein whey, which is substantially free of CMP.

In the context of the present invention, the terms native alpha-lactalbumin, native beta-lactoglobulin, native CMP, soluble alpha-lactalbumin, soluble beta-lactoglobulin or soluble CMP belong to the group of soluble undenatured alpha-lactalbumin, beta-lactoglobulin or CMP, which preferably has approximately the same residence time as standard alpha-lactalbumin, beta-lactoglobulin or CMP, when determined according to example 1.2.

The protein used in the present invention is preferably a protein derived from mammalian milk, for example milk from humans, cows, sheep, goats, buffalos, camels, llamas, horses and/or deer. In some preferred embodiments of the invention, the protein is bovine milk protein, including bovine casein and bovine whey protein.

In the context of the present invention, the term "insoluble particles of denatured whey proteins" relates to small particles of aggregated denatured whey proteins. The insoluble particles of denatured whey protein preferably have a volume weighted average particle size of 0.4 to 10 μm. Insoluble particles of denatured whey protein can be separated from soluble protein by centrifugation at 15000g for 5 minutes. Insoluble particles of denatured whey protein are typically produced by heating a whey protein solution at an appropriate pH (e.g., pH 5.5 to 8.0) while subjecting the solution to high shear. The shear may be provided by mechanical shearing, using for example a scraped surface heat exchanger or homogenizer, or by subjecting the solution to a high linear flow rate which promotes turbulent flow.

Denatured whey protein compositions may also be prepared using low shear or non-shear granulation methods. Such methods typically involve the use of relatively low concentrations of whey protein during heat treatment and precise control of pH and calcium concentration.

The amount of insoluble particles of denatured whey protein (% w/w, relative to total amount of protein) was determined according to example 1.1.

As used herein, the terms-particle size and volume weighted average particle size refer to the volume weighted average particle size D [4,3 ]. The volume weighted average particle size was measured according to example 1.1.

In the context of the present invention, the term total protein relates to the total amount of true protein of the composition or product and does not take into account non-protein nitrogen (NPN). Total protein was measured according to example 1.4. The terms-total protein amount ", -total protein" and similar terms describing the total protein content in a given composition are used interchangeably.

In the context of the present invention, the-weight ratio "w/w" between the two components a and B is determined as the weight of component a divided by the weight of component B. Thus, if the composition comprises 9% w/w of a and 6% w/w of B, the weight ratio will be 9%/6% ═ 1.5.

In the context of the present invention, the phrase-Y and/or X "means-Y or X" or-Y and X ". According to the same logic, the phrase-n₁、n₂、...、n_i-1And/or n_i"means-n₁"or-n₂"or_i-1”Or-n_i"or any combination of the following components: n is₁、n₂、...n_i-1And n_iWherein i is an integer.

Insoluble particles of denatured whey protein may be produced by heat denaturation of solubilized whey protein at a concentration of 1% w/w to 30% w/w. If the whey protein concentration is above about 5% w/w, high shear levels are used during and/or after denaturation to avoid the formation of too large particles.

Further details regarding the production of insoluble particles of denatured whey proteins and the sources comprising them may be found in US6,605,311, WO 2008/063,115, DE 19950240 a1, DE 102012216990 a1, WO 2010/120199, WO 2007/110411 and WO2015/059248a1, all of which are incorporated herein by reference.

In some preferred embodiments of the invention, the source of insoluble particles of denatured whey protein is a denatured whey protein product prepared as follows: a solution having a soluble whey protein content of 1% w/w to 30% w/w and a pH in the range of pH 5-8 is subjected to a temperature of at least 70 ℃ for a time sufficient to obtain at least 30% w/w of insoluble particles of denatured whey protein (relative to the total amount of whey protein). The denatured whey protein product may optionally be converted into a powder.

Preferably, the solution comprising soluble whey proteins comprises at least 50% protein relative to total solids. More preferably, the solution comprising soluble whey proteins comprises at least 60% protein relative to total solids. Even more preferably, the solution comprising soluble whey protein comprises at least 70% protein relative to total solids. More preferably, the solution comprising soluble whey proteins comprises at least 80% protein relative to total solids. More preferably, the solution comprising soluble whey protein comprises at least 90% protein relative to total solids, even more preferably the solution comprising soluble whey protein contains about 100% protein relative to total solids.

In some preferred embodiments of the invention, the total amount of protein of the liquid composition is at least 8% w/w. In a further preferred embodiment of the invention the total amount of protein of the liquid composition is at least 8.5% w/w. Preferably, the total amount of protein in the liquid composition is at least 9% w/w. More preferably, the total amount of protein in the liquid composition is at least 10%. Most preferably, the total amount of protein of the liquid composition is at least 12% w/w.

For example, the total amount of protein may be 8% w/w to 15% w/w. Preferably, the total amount of protein may be 8.5% w/w to 14% w/w. More preferably, the total amount of protein may be 9% w/w to 13% w/w. Even more preferably, the total amount of protein may be 10% w/w to 12% w/w.

In some preferred embodiments of the invention the total amount of protein of the liquid composition comprises 0% w/w to 40% w/w whey protein (based on the total amount of protein). Preferably, the total amount of protein comprises 20% w/w to 40% w/w whey protein (based on total protein). More preferably, the total amount of protein comprises 25% w/w to 35% w/w whey protein (based on total amount of protein). Most preferably, the total amount of protein comprises 28% w/w to 32% w/w whey protein, such as 30% w/w to 31% w/w whey protein (based on the total amount of protein).

In some preferred embodiments of the invention, the liquid composition comprises 0% w/w to 40% w/w whey protein. Preferably, the liquid composition comprises 0% w/w to 30% w/w whey protein. More preferably, the liquid composition comprises 0% w/w to 20% w/w whey protein. Most preferably, the liquid composition comprises 0% w/w to 10% w/w whey protein, such as 0% w/w to 5% w/w whey protein.

In some preferred embodiments of the invention, the total amount of insoluble particles of denatured whey protein of the liquid composition is 1% w/w to 15% w/w, preferably 5% w/w to 15% w/w, more preferably 5% w/w to 13% w/w, even more preferably 8w/w to 12% w/w, even most preferably 9% w/w to 11% w/w.

In a further preferred embodiment of the invention the total amount of insoluble particles of denatured whey protein of the liquid composition is from 5% w/w to 18% w/w, more preferably from 5% w/w to 15% w/w, even more preferably from 5% w/w to 13% w/w, even more preferably from 8w/w to 12% w/w, most preferably from 9% w/w to 11% w/w.

In some preferred embodiments of the invention, the liquid composition comprises up to 15% w/w native BLG (based on total protein). Preferably, the liquid composition comprises up to 13% w/w of native BLG (based on total protein). More preferably, the liquid composition comprises up to 12% w/w of native BLG (based on total protein). Even more preferably, the liquid composition comprises at most 8% w/w of native BLG (based on total protein).

In some preferred embodiments of the invention, the liquid composition comprises 1% w/w to 15% w/w of native BLG (based on total protein). More preferably, the liquid composition comprises 5% w/w to 13% w/w of native BLG (based on total protein). Even more preferably, the liquid composition comprises 6% w/w to 12% w/w of native BLG (based on total protein). Most preferably, the liquid composition comprises 7% w/w to 11% w/w of native BLG (based on total protein).

In some preferred embodiments of the invention, the total amount of protein of the liquid composition comprises at least 60% w/w micellar casein. More preferably, the total amount of protein of the liquid composition comprises at least 65% w/w micellar casein. More preferably, the total amount of protein of the liquid composition comprises at least 68% w/w of micellar casein, most preferably at least 69% w/w of micellar casein.

In some preferred embodiments of the invention, the total amount of protein of the liquid composition comprises at least 60% w/w micellar casein. More preferably, the total amount of protein of the liquid composition comprises at least 65% w/w micellar casein. More preferably, the total amount of protein of the liquid composition comprises at least 68% w/w of micellar casein, most preferably at least 69% w/w of micellar casein.

Even higher concentrations of micellar casein may be useful, and in some preferred embodiments of the invention the total amount of protein in the liquid composition comprises at least 75% w/w of micellar casein. More preferably, the total amount of protein of the liquid composition comprises at least 85% w/w micellar casein. More preferably, the total amount of protein of the liquid composition comprises at least 90% w/w of micellar casein, most preferably at least 95% w/w of micellar casein.

The amount of micellar casein in the liquid composition (or protein meal) can be easily determined as follows: step 1) to step 5) of example 1.1-I were carried out, and the loss of protein from the supernatant of step 5) when heated to 35 ℃ was measured, maintained at that temperature for 1 hour, and then centrifuged at 100000g at 35 ℃ for 1 hour. By performing this treatment (not at 15000g for 5 minutes) to precipitate micellar casein, the protein lost from the supernatant due to centrifugation at 100000g corresponds to the concentration of micellar casein.

In some preferred embodiments of the invention, the total amount of protein of the liquid composition comprises from 60% w/w to 80% w/w, more preferably from 65% w/w to 75% w/w, even more preferably from 68% w/w to 72% w/w, most preferably from 69% w/w to 70% w/w of micellar casein.

In a preferred embodiment of the invention the liquid composition comprises a total amount of protein of 8% w/w to 15% w/w and a total amount of micellar casein of 60% w/w to 80% w/w (based on the total amount of protein). In a more preferred embodiment of the invention the liquid composition comprises a total amount of protein of 8% w/w to 15% w/w and a total amount of micellar casein of 65% w/w to 75% w/w, based on the total amount of protein.

In some embodiments of the invention, the liquid composition of step a) comprises from 0.5% w/w to 5% w/w, preferably from 0.5% w/w to 2% w/w or even more preferably from 1% w/w to 1.5% w/w Casein Macropeptide (CMP) (based on total protein).

The liquid composition may also comprise other ingredients, such as lipids, carbohydrates, vitamins and sweeteners, carbohydrate-based stabilizers and/or emulsifiers.

Alternatively or additionally, such further ingredients may be added after step c), preferably after step d).

In some preferred embodiments of the invention, the liquid composition of step a) further comprises a lipid. In some embodiments, the lipid comprises milk fat and/or vegetable lipid. For example, the liquid composition may comprise more than one milk fat source, e.g. selected from the group consisting of cream, butter fat, anhydrous milk fat, whey fat and combinations thereof.

In a preferred embodiment, the lipid source comprises, or even consists essentially of, cream.

In some preferred embodiments of the invention, at least 50% w/w of the lipid is in the form of milk fat globules. Preferably, at least 70% w/w of the lipid is in the form of milk fat globules. More preferably, at least 80% w/w of the lipid is in the form of milk fat globules. Even more preferably, at least 90% w/w of the lipid is in the form of milk fat globules.

The insoluble particulate source of denatured whey protein may also contain milk fat, for example in an amount of 0.1% w/w to 9% w/w (relative to total solids). The source of insoluble particles of denatured whey protein may, for example, contain milk fat, for example in an amount of 1% w/w 6% w/w (relative to total solids).

The vegetable lipid may comprise or even consist of vegetable fat.

The vegetable fat may comprise one or more fats selected from the group consisting of: rapeseed oil, sunflower oil, olive oil, palm fat, palm kernel fat, and coconut fat, and combinations thereof.

In addition, hydrogenated forms of the above vegetable oils may also be used as vegetable fats.

In a preferred embodiment, the liquid composition of step a) comprises at most 3.5% w/w lipid. Preferably, the liquid composition of step a) comprises at most 2% w/w lipid. Even more preferably, the liquid composition of step a) comprises at most 1% w/w lipid.

In a preferred embodiment, the liquid composition of step a) comprises 0.5% w/w to 3.5% w/w lipid. Preferably, the liquid composition of step a) comprises 1.0% w/w to 3.0% w/w lipid. Even more preferably, the liquid composition of step a) comprises 1.5% w/w to 2.5% w/w lipid.

In a preferred embodiment, the liquid composition of step a) comprises at least 4% w/w lipid. Preferably, the liquid composition of step a) comprises at least 7% w/w lipid. Even more preferably, the liquid composition of step a) comprises at least 10% w/w lipid, even more preferably, the liquid composition of step a) comprises at least 11% w/w lipid.

For example, the liquid composition of step a) comprises 0.1% w/w to 20% w/w lipid. In one embodiment, the liquid composition of step a) comprises from 4% w/w to 18% w/w lipid. In another embodiment, the liquid composition of step a) comprises 6% w/w to 15% w/w lipid. In a preferred embodiment, the liquid composition of step a) comprises from 8% w/w to 12% w/w lipid. Most preferably, the liquid composition of step a) comprises from 10% w/w to 11% w/w lipid.

The liquid composition of step a) may further comprise a carbohydrate. For example, the carbohydrate may include a disaccharide and/or a monosaccharide.

The carbohydrates typically comprise or even consist of sucrose, maltose, lactose, dextrose, glucose, fructose, galactose, or combinations thereof.

In some preferred embodiments of the invention, the liquid composition comprises a total amount of carbohydrates of at least 5% w/w. Preferably, the liquid composition comprises a total amount of at least 7% w/w carbohydrate, even more preferably, the liquid composition comprises a total amount of at least 10% w/w carbohydrate, even more preferably, the liquid composition comprises a total amount of at least 15% w/w carbohydrate. For example, the liquid composition may comprise a total amount of carbohydrates of, for example, at least 25% w/w.

In other preferred embodiments, the liquid composition comprises a total amount of carbohydrates between 0% w/w and 25% w/w. More preferably, the liquid composition comprises a total amount of carbohydrates between 7% w/w and 15% w/w.

In some embodiments of the invention, the liquid composition comprises a total amount of carbohydrates of at most 4% w/w. Preferably, the liquid composition comprises a total amount of carbohydrates of at most 3% w/w. Even more preferably, the liquid composition comprises a total amount of carbohydrates of at most 2% w/w. Even more preferably, the liquid composition comprises a total amount of carbohydrates of at most 0.5% w/w. Most preferably, the liquid composition comprises a total amount of carbohydrates of at most 0.01% w/w.

For example, the carbohydrate may comprise or even consist of lactose.

In some embodiments of the invention, the liquid composition comprises lactose in a total amount of at most 4% w/w. Preferably, the liquid composition comprises lactose in a total amount of at most 3% w/w. Even more preferably, the liquid composition comprises lactose in a total amount of at most 2% w/w, even more preferably, the liquid composition comprises lactose in a total amount of at most 0.5% w/w.

In other preferred embodiments, the total amount of lactose is 0.5% w/w to 10% w/w, such as 2% w/w to 4% w/w.

Alternatively, the liquid composition is low lactose (less than 1.0g lactose per 100 g) or even lactose-free (less than 0.01g lactose per 100 g).

The liquid composition may also comprise dietary fibre. The dietary fiber should preferably not affect the viscosity of the high protein dairy product. In a preferred embodiment of the invention, the dietary fiber is inulin, fructooligosaccharides and/or galactooligosaccharides.

The liquid composition may further comprise one or more vitamins, such as vitamin a, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, vitamin B8, salts thereof, derivatives thereof, and combinations thereof.

For example, the one or more vitamins may be present in an amount of 0.01% w/w to 1% w/w, preferably 0.1% w/w to 0.5% w/w (relative to the dry weight of the liquid composition).

In some preferred embodiments of the invention, the vitamin comprises, or even consists essentially of, vitamin D.

In some preferred embodiments, the liquid composition comprises from 0.5 μ g/100mL to 2.5 μ g/100mL of vitamin D, more preferably, the liquid composition comprises from 1.0 μ g/100mL to 1.5 μ g/100mL of vitamin D. Even more preferably, the liquid composition comprises from 1.1 μ g/100mL to 1.3 μ g/100mL of vitamin D, more preferably, the liquid composition comprises from 1.15 μ g/100mL to 1.25 μ g/100mL of vitamin D. In a preferred embodiment, the liquid composition comprises 1.2 μ g/100mL vitamin D.

In some embodiments of the invention, the liquid composition comprises vitamin D and vitamin K.

Typically, the liquid composition of step a) comprises a total amount of solids of from 4% w/w to 50% w/w. Preferably, the liquid composition of step a) comprises a total amount of solids of, for example, 10% w/w to 45% w/w. More preferably, the liquid composition of step a) comprises a total amount of solids of 20% w/w to 40% w/w. Even more preferably, the liquid composition of step a) comprises a total amount of solids of from 20% w/w to 30% w/w. More preferably, the liquid composition of step a) comprises a total amount of solids of 25% w/w to 30% w/w.

The liquid composition of step a) may also comprise other ingredients such as sweeteners, carbohydrate stabilizers and emulsifiers, used alone or in combination.

The liquid composition may also include one or more of a non-carbohydrate natural sweetener or an artificial sweetener.

In some embodiments, the liquid composition comprises more than one natural sweetener other than sugar. As noted, these natural sweeteners may be provided as a second sweetener component (either alone or in combination with a carbohydrate sweetener). For example, the natural non-carbohydrate sweetener may be selected from: momordica grosvenori (mogroside IV or V) extract, Rooibos tea extract, Melaleuca alternifolia extract, stevia extract, rebaudioside A, thaumatin (thaumatin), bunana thaumatin (Brazzein), glycyrrhizic acid and its salts, curculin, monellin, phyllodulcin (phylloducil), rubusoside (rubusoside), mabinlin, dulcosin A, dulcosin B, siamenoside (siamenoside), monatin and its salts (monatin SS, RR, RS, SR), vanillin (hernandulcin), phyllodulcin, sarsasapogenin (glaucoside), phlorizin (phlorizin), phlorizin, trilobacrin (baiyunoside), osnide (osladin), polypolyposiside A, polypodoside A, picroside (triterpenoid), rubusoside A, rubusoside B, rubusoside A (rubusoside I), rubusoside A (rubusoside A), rubusoside A (rubusoside I), rubusoside A (rubusoside A, rubusoside A (rebaudioside I), rubusoside A (rebaudioside A, rubusoside A, and its salt (rubicin, rubusoside A, and its salt (rubicin, and its salt (rubicin, and its, rubicin, and its salt (rubicin, rubicin, Cyclocarioside I, erythritol, isomaltulose, and/or natural polyols (e.g., maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol), and combinations thereof.

In some embodiments, the liquid composition comprises more than one artificial sweetener. These artificial sweeteners may be provided as the first sweetener component (either alone or in combination with other sweeteners as defined above). For example, the artificial non-carbohydrate sweetener may be selected from: aspartame, cyclamate, sucralose, Acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone, stevia extract, rebaudioside a, thaumatin, buna-thaumatin, glycyrrhizic acid and salts thereof, curculin, monellin, phyllodulcin, rubusoside, mabinlin, dulcoside a, dulcoside B, siamenoside, monatin and salts thereof (monatin SS, RR, RS, SR), and combinations thereof.

In some embodiments of the invention, it is particularly preferred that the sweetener comprises or even consists of more than one High Intensity Sweetener (HIS). HIS is present in both natural and artificial sweeteners and typically has a sweetness intensity at least 10 times that of sucrose. Non-limiting examples of useful HISs are: aspartame, sodium cyclamate, sucralose, acesulfame potassium, neotame, saccharin, neohesperidin dihydrochalcone, and combinations thereof.

In the context of the present invention, the term "high intensity sweetener" relates to a sweetener which provides an intensity of sweetness per gram which is at least 10 times higher than that provided by sucrose (as measured in water at 25 ℃).

If used, the total amount of HIS is typically 0.01% w/w to 2% w/w. For example, the total amount of HIS may be 0.05% w/w to 1.5% w/w. Alternatively, the total amount of HIS may be 0.1% w/w to 1.0% w/w.

Furthermore, it is preferred that the sweetener comprises or even consists of more than one polyol sweetener. Non-limiting examples of useful polyol sweeteners are: maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol, or a combination thereof.

If used, the total amount of polyol sweetener is typically 1% w/w to 20% w/w. For example, the total amount of polyol sweeteners may be 2% w/w to 15% w/w. Alternatively, the total amount of polyol sweetener may be 4% w/w to 10% w/w.

In a preferred embodiment of the invention, the liquid composition does not comprise a non-carbohydrate natural or artificial sweetener.

In a preferred embodiment of the invention, the liquid composition comprises inulin and does not comprise non-carbohydrate natural or artificial sweeteners.

The pH of the liquid composition is preferably pH 5.5 to 8.0, more preferably pH 6.0 to 7.5, even more preferably pH 6.0 to 6.5.

The liquid composition may be produced by mixing dairy ingredients well known and available to those skilled in the art.

In some preferred embodiments of the invention, the liquid composition is provided by combining and preferably mixing water and/or liquid milk with one or more of the following components:

-micellar casein concentrate;

-milk powder;

-a milk protein concentrate;

-a denatured whey protein product comprising insoluble particles of denatured whey protein;

-a whey protein concentrate or isolate containing non-denatured whey proteins;

-a blend of any of the above ingredients.

If the liquid composition should contain other ingredients, these ingredients are combined with the ingredients of the preceding paragraph.

In the context of the present invention, the term micellar casein concentrate relates to a liquid or powder having a content of micellar casein of at least 40% w/w, preferably at least 70% w/w, more preferably at least 80% w/w (relative to total solids). The micellar casein concentrate comprises at least 85% w/w micellar casein, preferably at least 90% w/w micellar casein, more preferably at least 95% w/w micellar casein (relative to total protein). Typically, micellar casein concentrates are produced as follows: the skim milk is subjected to microfiltration using a membrane pore size of 0.1 μm to 0.3 μm, optionally supplemented with diafiltration using a membrane having the same or similar pore size, and the microfiltration retentate is collected as micellar casein concentrate in liquid form. The micellar casein concentrate in liquid form may be converted into a micellar casein concentrate in powder form, for example by spray drying. For example, the calcium and magnesium content of the micellar casein concentrate may be reduced by microfiltration or microfiltration/diafiltration at a pH of 5.5 to 6.0 and/or in the presence of a calcium chelating agent (e.g. citrate).

In the context of the present invention, the term milk powder has its usual meaning and is preferably skim milk powder.

In the context of the present invention, the term liquid milk has its ordinary meaning and is preferably skim milk or whole milk. The term also includes low lactose or lactose-free liquid milk.

In the context of the present invention, the term "milk protein concentrate" has its ordinary meaning and relates to a concentrate of milk proteins, but generally contains less lactose and minerals (relative to total solids) than skim milk. For example, the milk protein concentrate may be in powder or liquid form. Typically, the milk protein concentrate is prepared by ultrafiltration (optionally in combination with diafiltration) of skim milk. For example, the calcium and magnesium content of milk protein concentrates may be reduced by ultrafiltration or ultrafiltration/diafiltration at a pH of 5.5 to 6.0 and/or in the presence of a calcium chelating agent (e.g. citrate).

In the context of the present invention, the term denatured whey protein product, comprising insoluble particles of denatured whey protein, is the source of the insoluble particles of denatured whey protein. The denatured whey protein product is preferably based on whey protein concentrate or whey protein isolate. Preferably, the denatured whey protein product comprises a total amount of whey proteins of at least 70% w/w, wherein at least 50% w/w is in the form of insoluble particles of denatured whey proteins. Even more preferably, the denatured whey protein product comprises a total amount of whey protein of at least 75% w/w, wherein at least 60% w/w is in the form of insoluble particles of denatured whey protein.

Preferably, the denatured whey protein product has a volume weighted average particle size of at most 5 μm. Preferably, the denatured whey protein product has a volume weighted average particle size of at most 4 μm. More preferably, the volume weighted average particle size of the denatured whey protein product is preferably at most 3 μm.

Even more preferably, the volume weighted average particle size of the denatured whey protein product is preferably at most 2 μm. Most preferably, the volume weighted average particle size of the denatured whey protein product is preferably at most 1 μm.

In the context of the present invention, the terms whey protein concentrate and whey protein isolate have their ordinary meaning and preferably comprise substantially undenatured whey protein.

Particularly preferably, the liquid composition is provided by mixing a protein powder as described herein with liquid milk and/or water, and optionally by hydrating and homogenizing the mixture. Such protein powders preferably comprise micellar casein concentrate and a denatured whey protein product comprising insoluble particles of denatured whey protein and optionally other ingredients.

The present inventors have found that it is particularly preferred to prepare the liquid composition from ingredients with a low calcium and magnesium content to improve the taste of the acidified dairy product.

In a preferred embodiment, the mixture further comprises a lipid source. In a preferred embodiment, the lipid source comprises, or even consists essentially of, cream. Preferably, the lipid source is present in the mixture in an amount of 0.1% w/w to 20% w/w. More preferably, the lipid source is present in the mixture in an amount of 8% w/w to 12% w/w.

In a preferred embodiment, the mixture further comprises a carbohydrate source. In a preferred embodiment, the carbohydrate source is present in the mixture in an amount of 0% w/w to 25% w/w. More preferably, the carbohydrate source is present in the mixture in an amount of 7% w/w to 15% w/w.

The mixture may also contain other ingredients such as vitamins, sweeteners, carbohydrate stabilizers, emulsifiers, fruits, either alone or in combination.

The mixture can be used directly as a liquid composition. Alternatively, the mixture may be subjected to other treatments, such as hydration, preheating and/or homogenization.

The liquid composition can advantageously be prepared as follows: the ingredients are mixed with an appropriate amount of water or liquid milk, and the components of the mixture are hydrated, typically at a temperature of 1 ℃ to 60 ℃ (e.g., 1 ℃ to 10 ℃), for 0.2 hours to 24 hours (preferably 0.5 hours to 2 hours).

For example, the liquid composition of step a) may be provided as follows: the hydration mixture is preheated to a temperature of from 0 ℃ to 20 ℃, preferably from 0 ℃ to 10 ℃, and the mixture is then homogenized. The homogenization step generally involves a total pressure drop of from 100 bar to 1000 bar, preferably from 200 bar to 300 bar, and may be carried out, for example, in a single-stage or two-stage mode. Preferably, the homogenization is carried out in a two-stage mode, the pressure drop in the first stage being between 150 bar and 250 bar and the pressure drop in the second stage being between 20 bar and 70 bar.

Step b) comprises subjecting the liquid composition to a heat treatment step. In a preferred embodiment of the invention, the liquid composition of step a) is heated to a temperature of at least 70 ℃ for a time sufficient to reduce at least part of the microorganisms.

In a preferred embodiment of the invention, the heat treatment of step b) comprises heating to a temperature of at least 70 ℃ and maintaining a temperature sufficient to reduce viable E.coli by at least 5-log₁₀At 99.999% of the bacteria die.

In some preferred embodiments of the invention, the heat treatment of step b) comprises heating to a temperature of at least 72 ℃ and maintaining a temperature sufficient to reduce viable E.coli by at least 5-log₁₀For example at least 15 seconds.

In other preferred embodiments of the invention, the heat treatment of step b) comprises heating to a temperature of at least 80 ℃ and maintaining a temperature sufficient to reduce viable E.coli by at least 5-log₁₀For example at least 5 minutes, preferably from 5 to 20 minutes.

In a preferred embodiment of the invention, the heat treatment of step b) is maintained at a temperature of 80 ℃ to 95 ℃ for 5 to 15 minutes.

In some preferred embodiments of the invention, after the heat treatment of step b), the liquid composition is cooled to a temperature of at most 50 ℃ or a temperature at which the liquid composition is subjected to at least one acidification step.

In some preferred embodiments of the invention, the heat treatment is immediately followed by a homogenization step of the heat-treated liquid composition.

In step c), the heat-treated liquid composition of step b) is subjected to at least one acidification step using an acidifying agent.

In a preferred embodiment of the invention, the acidifying agent is a bacterial culture, commonly known as starter culture, in which case the addition of the acidifying agent can be considered to inoculate the cooling liquid composition, in which case the inoculated liquid composition can be obtained.

Thus, in some embodiments of the invention, the acidulant comprises a chemical acidulant.

In the context of the present invention, the term chemical acidifying agent "relates to a compound capable of gradually or instantaneously lowering the pH of a mixture.

For example, the chemical acidulant may be a food acceptable acid (also referred to as food acid) and/or lactone. Examples of useful acids are carboxylic acids, such as citric acid, tartaric acid and/or acetic acid. An example of a useful lactone is glucono delta-lactone (GDL).

In some embodiments of the invention, the chemical acidulant comprises one or more components selected from acetic acid, lactic acid, malic acid, citric acid, phosphoric acid or glucono delta-lactone.

The amount of acidulant added is typically relatively low compared to the amount of liquid composition.

In some embodiments of the invention, the acidulant dilutes the liquid composition by up to 1.05 times, preferably up to 1.01 times, even more preferably up to 1.005 times.

The actual concentration of the chemical acidulant will depend on the particular formulation of the liquid composition. It is generally preferred that the chemical acidifying agent is used in a sufficient amount to lower the pH of the mixture to at most pH 5.2, preferably at most pH 5.0, for example at most pH 4.6.

In some embodiments of the invention, the chemical acidifying agent is used in an amount sufficient to lower the pH to 3.8 to 5.2. In a preferred embodiment of the invention, the chemical acidifying agent is used in a sufficient amount to lower the pH to 4.0 to 5.0. In a more preferred embodiment, the pH is lowered to 4.2 to 4.7 or even more preferably 4.3 to 4.5, e.g. pH 4.4.

In some preferred embodiments of the invention, the acidifying agent comprises or even is a starter culture.

In principle, any type of starter culture conventionally used for the manufacture of acidified dairy products of the yoghurt type or of the Skyr type can be used. The starter cultures used in the dairy industry are usually mixtures of lactic acid bacterial strains, but single strain starter cultures can also be used in the present invention. Thus, in a preferred embodiment, the one or more starter culture organisms of the method are lactic acid bacteria species selected from the group consisting of: lactobacillus, Leuconostoc, lactococcus, Streptococcus, and Thermus. Commercial starter cultures comprising more than one of these lactic acid bacterial species may be used in the present invention.

In some preferred embodiments of the invention, the starter culture comprises more than one salt-tolerant bacterial culture.

It is generally preferred that when the acidulant is a bacterial ferment, the pH of the liquid composition is lowered to at most pH 5.2, preferably at most pH 5.0, for example at most pH 4.6.

In some embodiments of the invention, the liquid composition is fermented to reduce the pH to 3.8 to 5.2. In a preferred embodiment of the invention, the liquid composition is fermented to lower the pH to 4.0 to 5.0. In a more preferred embodiment, the pH is lowered to 4.2 to 4.7 or even more preferably 4.3 to 4.5, e.g. pH 4.4.

Flavoring and/or aromatizing agents may be added to the liquid composition in step a) or during and/or after step c) to obtain a flavored acidified dairy product. The flavoring agent may be added in solid form, but is preferably added in liquid form. However, it is generally preferred that the flavouring is added after acidification.

The flavoring agent can preferably be added in the form of a fruit preparation. For example, the fruit preparation may be added in an amount of 2% w/w to 30% w/w, such as 5% w/w to 25% w/w, such as 15% w/w to 25% w/w, such as about 20% w/w. For example, the fruit of the fruit preparation may be selected from strawberry, raspberry, blueberry, apple, vanilla, rhubarb, and combinations thereof.

In an alternative but also preferred embodiment of the invention, no non-dairy flavouring and/or aroma is added to the acidified dairy composition.

During step c), the acidifying agent is caused to lower the pH of the heat-treated liquid composition of step b).

If the liquid composition is an inoculated liquid composition, it is incubated under conditions that allow the starter culture to be metabolically active to produce an acidified liquid composition. In some preferred embodiments, the inoculated liquid composition is incubated at a temperature of 25 ℃ to 43 ℃, preferably 36 ℃ to 42 ℃, until the desired pH is reached. The fermentation can be stopped by lowering the temperature to about 10 ℃.

If the liquid composition comprises a chemical acidulant, the chemical acidulant will typically begin to lower the pH of the mixture immediately after the chemical acidulant forms part of the mixture. Some chemical acidulants (e.g., lactones and slowly soluble acids) will gradually lower the pH upon reaction or dissolution with water.

The temperature of the liquid composition in step c) is generally from 20 to 50 c, preferably from 32 to 45 c.

Step d) involves smoothing the acidified liquid composition, step d) being optional. Thus, in some preferred embodiments of the invention, the method comprises step d). In other preferred embodiments of the present invention, the method does not comprise step d).

Smoothing is a process well known in the art of dairy products and may be performed by back pressure homogenization using a filter or other suitable method. In one embodiment of the invention, the acidified dairy composition obtained in step c) is stirred to break the coagulum before the smoothing treatment of step d) is carried out. In one embodiment of the invention, the acidified milk product is not cooled after the acidification step c) and before smoothing in step d).

In an alternative embodiment of the invention, the acidified milk product is cooled after the acidification step c) and before the smoothing step d).

In one embodiment of the invention, the smoothing process comprises using a back pressure valve with a back pressure drop of at least 2.5 bar. Preferably, the back pressure drop is at least 3 bar, more preferably at least 5 bar or even more preferably at least 10 bar.

In a preferred embodiment of the invention, the smoothing treatment comprises filtering the acidified dairy composition using a slot filter. One advantage of using filtration technology for smoothing the acidified dairy composition is that the filtration apparatus is standard equipment in most dairy plants and is therefore easy to use for smoothing the acidified dairy composition. The pore size of the slot filter is preferably at most 100 μm, preferably at most 75 μm, more preferably at most 50 μm. The slot filter involves a pressure drop of at least 5 bar, preferably at least 10 bar, more preferably at least 20 bar.

In a preferred embodiment of the invention, the process for preparing a high protein acidified milk product comprises the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w; and

-micellar casein in a total amount of at least 60% w/w based on the total amount of protein;

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) smoothing the acidified dairy composition; and

e) optionally packaging an acidified dairy product comprising or even consisting of the acidified dairy composition of step c) or step d);

wherein the smoothing treatment of step d) comprises the use of a slot filter having a pore size preferably of at most 100 μm.

In a preferred embodiment of the invention, the acidified dairy composition is subjected to a smoothing treatment in a slot filter having a pore size of at most 100 μm and a pressure drop of at least 2.5 bar; the smooth acidified composition had a smooth texture with no significant caking. The presence of lumps can be tested by visually controlling the presence or absence of macroscopic lumps in the smooth acidified composition or the high protein acidified milk product, for example by visual inspection of a scoop of the smooth acidified composition or the high protein acidified milk product.

The advantage of using a slot filter for smoothing the acidified dairy composition is that the smoothing effect is long lasting. In a more preferred embodiment of the invention, the acidified dairy composition is subjected to a smoothing treatment in a slot filter having a pore size of at most 100 μm and a pressure drop of at least 2.5 bar; after 1, 2, 3 or 4 weeks of storage, the smooth acidified composition had a smooth texture with no visible caking.

In a preferred embodiment of the invention, the smooth acidified composition has a smooth texture after 4 weeks of storage, with no visible caking, as shown in example 3.

In a preferred embodiment of the invention, the acidified composition is cooled after the acidification step c) or after the smoothing of step d). The acidified composition may be cooled to room temperature, preferably to a temperature of from 20 ℃ to 30 ℃ or more preferably about 25 ℃. The cooled acidified composition can then be filled into suitable containers (e.g., bottles, cartons, bricks, pouches and/or bags). The acidified milk product may then be further cooled in the container to a temperature preferably between 2 ℃ and 7 ℃ (e.g. 5 ℃).

In other preferred embodiments, pasteurized fruit and/or other ingredients are added after the smoothing step d).

Step e) involves packaging the high protein acidified milk product from the acidified composition of step c) or d), step e) being optional.

If a high protein acidified milk product is used as an ingredient in another food product, packaging may not be required. Thus, in some preferred embodiments of the present invention, the present process therefore does not comprise step d).

However, in other preferred embodiments of the present invention, the method of the present invention comprises the packaging of step d).

In some preferred embodiments, the high protein acidified milk product comprises or even consists of an acidified composition and optionally one or more other ingredients.

In some preferred embodiments, the high protein acidified milk product comprises at least 40% w/w of the acidified composition and at most 60% w/w of other ingredients. Preferably, the high protein acidified milk product comprises at least 50% w/w of the acidified composition and at most 50% w/w of other ingredients. More preferably, the high protein acidified milk product comprises at least 60% w/w of the acidified composition and at most 40% w/w of other ingredients. Even more preferably, the high protein acidified milk product comprises at least 70% w/w of the acidified composition and at most 30% w/w of other ingredients.

In some preferred embodiments, the high protein acidified milk product comprises at least 70% w/w of the acidified composition and at most 30% w/w of other ingredients. Preferably, the high protein acidified milk product comprises at least 80% w/w of the acidified composition and at most 20% w/w of other ingredients. More preferably, the high protein acidified milk product comprises at least 85% w/w of the acidified composition and at most 15% w/w of other ingredients. Even more preferably, the high protein acidified milk product comprises at least 90% w/w of the acidified composition and at most 10% w/w of other ingredients.

In some preferred embodiments, the high protein acidified milk product is the acidified composition obtained from step c).

In other preferred embodiments, the high protein acidified milk product is the acidified composition obtained from step d).

As described herein, the additional ingredient may be, for example, a fruit preparation and/or a sweetener.

The packaging step e) may involve any suitable packaging technique and any suitable container may be used to package the highly protein acidified milk product.

Examples of useful containers are, for example, bottles, cartons, bricks, pouches and/or bags.

The packaging is preferably carried out at room temperature or below. Thus, the temperature of the product during packaging is preferably at most 30 ℃, preferably at most 25 ℃, even more preferably at most 20 ℃, e.g. at most 10 ℃.

For example, the temperature of the product during packaging may be from 2 ℃ to 30 ℃, preferably from 20 ℃ to 30 ℃, e.g. 25 ℃.

Another aspect of the invention relates to a high protein acidified milk product, preferably obtainable according to the process described herein.

The present inventors have observed that the high protein acidified milk product of the present invention provides significant benefits over prior art products (see e.g. example 3), for example providing a viscous milk product which is easier to ingest (swallow) and provides less viscosity, dryness than similar products of the prior art. Furthermore, the high protein acidified milk product of the invention provides a more smooth product which does not form lumps during storage (see e.g. fig. 2, where the prior art product of fig. 2b forms a lumpy, granular texture during storage, whereas the high protein acidified milk product of the invention remains smooth at all times).

In some preferred embodiments of the invention, the high protein acidified milk product is a yogurt, yogurt-like product, a skyr or a skyr-like product. Skyr or Skyr-like products are considered high viscosity products that can be scooped with a spoon, but are not generally pourable. The high protein acidified milk product is preferably a high viscosity product which can be spooned, preferably non-pourable. In some preferred embodiments of the invention, the viscosity of the high protein acidified milk product is at least 3500cP at 5 ℃ and 50/s shear rate. In a more preferred embodiment of the invention, the viscosity of the high protein acidified milk product at 5 ℃ and 50/s shear rate is at least 4000 cP. In an even more preferred embodiment of the invention, the viscosity of the high protein acidified milk product at 5 ℃ and 50/s shear rate is at least 4500 cP.

In some preferred embodiments of the invention, the high protein acidified milk product is a stirred acidified milk product, such as stirred yoghurt (sterred yoghurt) or a yoghurt-like product.

In some preferred embodiments of the invention, the viscosity of the high protein acidified milk product may be even higher, e.g. a viscosity of at least 5000cP at 5 ℃ and a shear rate of 50/s. In a more preferred embodiment of the invention, the viscosity of the high protein acidified milk product at 5 ℃ and a shear rate of 50/s is at least 5500 cP. In an even more preferred embodiment of the invention, the viscosity of the high protein acidified milk product is at least 6000cP at 5 ℃ and 50/s shear rate, for example at least 7000cP at 5 ℃ and 50/s shear rate.

In some preferred embodiments of the invention, the viscosity of the high protein acidified milk product is between 3500cP and 7000cP at 5 ℃ and 50/s shear rate. In a more preferred embodiment of the invention, the viscosity of the high protein acidified milk product is 4000 to 6500cP at 5 ℃ and 50/s shear rate. In a more preferred embodiment of the invention, the viscosity of the high protein acidified milk product is 4500 to 6000cP at 5 ℃ and 50/s shear rate, for example 5000 to 5500cP at 5 ℃ and 50/s shear rate.

The viscosity of a high protein acidified milk product was measured according to example 1.3 at a temperature of 5 ℃ and a shear rate of 50/s.

The compositional and nutritional embodiments described in the context of the liquid composition are equally applicable to high protein acidified dairy products, except that the pH is at most 5.2. In a particularly preferred embodiment of the invention, a high protein acidified milk product of a smooth acidified composition is obtained from step d).

In a preferred embodiment of the invention, the volume weighted mean particle size D4, 3 of the high protein acidified milk product is at most 100 μm.

In some preferred embodiments of the invention, the volume weighted average particle size of the high protein acidified milk product is at most 50 μm. Preferably, the volume weighted average particle size of the high protein acidified milk product is at most 40 μm. More preferably, the volume weighted average particle size of the high protein acidified milk product is at most 30 μm, more preferably, the volume weighted average particle size of the high protein acidified milk product is at most 20 μm. More preferably, the volume weighted average particle size of the high protein acidified milk product is at most 10 μm. Even more preferably, the volume weighted average particle size of the high protein acidified milk product is at most 5 μm. More preferably, the volume weighted average particle size of the high protein acidified milk product is at most 1 μm.

In some preferred embodiments of the invention, the volume weighted average particle size of the high protein acidified milk product is from 1 μm to 50 μm. Even more preferably, the volume weighted average particle size of the high protein acidified milk product is from 5 μm to 40 μm. More preferably, the volume weighted average particle size of the high protein acidified milk product is from 10 μm to 30 μm. Even more preferably, the volume weighted average particle size of the high protein acidified milk product is from 1 μm to 15 μm. Most preferably, the volume weighted average particle size of the high protein acidified milk product is from 1 μm to 10 μm.

The high protein acidified milk product comprises a total amount of solids of 4% w/w to 50% w/w. Preferably, the high protein acidified milk product comprises a total amount of solids of e.g. 10% w/w to 45% w/w. More preferably, the high protein acidified milk product comprises a total amount of solids of 20% w/w to 40% w/w. Even more preferably, the high protein acidified milk product comprises a total amount of solids of 20% w/w to 30% w/w. More preferably, the high protein acidified milk product comprises a total amount of solids of 25% w/w to 30% w/w.

The present inventors have found that the level of minerals in a high protein acidified milk product affects the taste of the product, and in particular the levels of calcium and magnesium are important to the overall taste and organoleptic properties of the product.

Thus, in a preferred embodiment of the invention, the high protein acidified milk product contains calcium and magnesium in a total amount of at most 0.30% w/w. In a more preferred embodiment of the invention the high protein acidified milk product contains calcium and magnesium in a total amount of at most 0.28% w/w, more preferably at most 0.26% w/w, more preferably at most 0.24% w/w, more preferably at most 0.22% w/w, even more preferably at most 0.20% w/w, most preferably at most 0.18% w/w.

In a preferred embodiment of the invention the high protein acidified milk product contains calcium and magnesium in a total amount of 0.05% w/w to 0.3% w/w. In a more preferred embodiment of the invention the high protein acidified milk product contains calcium and magnesium in a total amount of 0.1 to 0.28% w/w, more preferably 0.1 to 0.26% w/w, more preferably 0.1 to 0.24% w/w, more preferably 0.1 to 0.22% w/w, even more preferably 0.1 to 0.20% w/w, most preferably 0.1 to 0.18% w/w.

In a preferred embodiment of the invention, the weight ratio between protein and the total amount of calcium and magnesium of the high protein acidified milk product is at least 32, preferably at least 33, more preferably at least 34, even more preferably at least 36. Even higher weight ratios may be preferred, and thus the weight ratio between the protein and the total amount of calcium and magnesium of the high protein acidified milk product may preferably be at least 40, more preferably at least 45, even more preferably at least 50.

In a preferred embodiment of the invention, the weight ratio between protein and the total amount of calcium and magnesium of the high protein acidified milk product is from 32 to 100, preferably from 33 to 75, more preferably from 33 to 50, even more preferably from 33 to 45. In a most preferred embodiment of the invention the weight ratio between protein and the total amount of calcium and magnesium of the high protein acidified milk product is between 33 and 40.

In other preferred embodiments of the invention, the weight ratio between protein and the total amount of calcium and magnesium of the high protein acidified milk product is from 34 to 100, preferably from 35 to 90, more preferably from 40 to 80, even more preferably from 45 to 70. In a most preferred embodiment of the invention, the weight ratio between protein and the total amount of calcium and magnesium of the high protein acidified milk product is between 50 and 60.

In another aspect, the present invention relates to a protein flour comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 50% w/w; and

-micellar casein in a total amount of at least 50% w/w based on the total amount of protein.

Another aspect of the invention relates to a protein powder, preferably suitable for producing a high protein acidified milk product having a viscosity of at least 3500cP at 5 ℃ and a shear rate of 50/s, said protein powder having:

-a water content of at most 7% w/w;

-protein in a total amount of at least 50% w/w; and

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 5% w/w to 18% w/w of the total amount of proteins;

-non-denatured beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w based on the total amount of protein;

-a volume weighted mean particle diameter D [4,3] of at most 10 μm; and

-a weight ratio between the total amount of protein and the total amount of calcium and magnesium of at least 36.

In the context of the present invention, the term-powder "relates to a product having a water content of at most 7% w/w, preferably at most 5% w/w, even more preferably at most 4% w/w.

In some preferred embodiments of the invention, the protein powder has a solids composition of solids of the liquid composition as defined herein, the solids content being 20% w/w. Any of the compositional or nutritional embodiments described in the context of the liquid composition may be equally applicable to the protein powder embodiment, except that the liquid composition has a higher water content.

In a preferred embodiment of the invention the protein powder comprises at least 60% w/w, more preferably at least 70% w/w, even more preferably at least 80% w/w, most preferably at least 85% w/w of the total amount of protein.

The amount of micellar casein in the protein meal is preferably at least 52% w/w or more preferably at least 55% w/w (based on total protein).

In a preferred embodiment of the invention, the amount of micellar casein in the protein meal is preferably between 50% w/w and 60% w/w (based on total protein). In a more preferred embodiment, the amount of micellar casein in the protein meal is preferably between 52% w/w and 58% w/w (based on total protein). In an even more preferred embodiment of the invention, the amount of micellar casein in the protein meal is preferably between 54% w/w and 56% w/w, such as about 55% w/w (based on total protein).

In some preferred embodiments of the invention, the total protein content of the protein flour comprises at least 60% w/w micellar casein. More preferably, the total protein content of the protein meal comprises at least 65% w/w micellar casein. More preferably, the protein content of the protein meal comprises at least 68% w/w micellar casein, most preferably at least 69% w/w micellar casein.

Even higher concentrations of micellar casein may be useful, and in some preferred embodiments of the invention, the total protein content of the protein meal comprises at least 75% w/w micellar casein. More preferably, the total protein content of the protein meal comprises at least 85% w/w micellar casein. More preferably, the protein content of the protein meal comprises at least 90% w/w micellar casein, most preferably at least 95% w/w micellar casein.

In some preferred embodiments of the invention, the total protein content of the protein flour comprises 60% w/w to 80% micellar casein, more preferably 65% w/w to 75% w/w, even more preferably 68% w/w to 72% w/w, most preferably 69% w/w to 70% w/w.

In a preferred embodiment of the invention, the protein powder comprises a total amount of protein of 8% w/w to 15% w/w and a total amount of micellar casein of 60% w/w to 80% w/w (based on the total amount of protein). In a more preferred embodiment of the invention the protein powder comprises a total amount of protein of 8% w/w to 15% w/w and a total amount of micellar casein of 65% w/w to 75% w/w, based on the total amount of protein.

In some embodiments of the invention, the protein powder comprises 0.5% w/w to 5% w/w, preferably 0.5% w/w to 2% w/w or even more preferably 1% w/w to 1.5% w/w Casein Macropeptide (CMP) (based on total protein).

In a preferred embodiment of the invention, the protein powder may further comprise insoluble particles of denatured whey protein. Preferably, the amount of insoluble particles of denatured whey protein is at most 20% w/w (based on total protein). In a more preferred embodiment of the invention the amount of insoluble particles of denatured whey protein is at most 18% w/w (based on total protein). In a more preferred embodiment of the invention the amount of insoluble particles of denatured whey protein is at most 16% w/w (based on total protein).

The amount of insoluble particles of denatured whey protein in the protein powder may be 1% w/w to 20% w/w, preferably 5% w/w to 18% w/w, more preferably 8% w/w to 16% w/w, even more preferably 10% w/w to 15% w/w (based on the total amount of protein).

Another preferred embodiment of the present invention relates to a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 75% w/w;

-micellar casein in a total amount of at least 50% w/w based on the total amount of protein; and

-insoluble particles of denatured whey proteins in a total amount of 1% to 20% w/w, preferably 5% to 15% w/w, based on the total amount of proteins.

Yet another preferred embodiment of the present invention relates to a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 80% w/w;

-micellar casein in a total amount of at least 50% w/w based on the total amount of protein; and

-insoluble particles of denatured whey protein in a total amount of 1% to 20% w/w, preferably 5% to 18% w/w, preferably 8% to 13% w/w or more preferably 10% to 12% w/w based on the total amount of protein.

Another preferred embodiment of the present invention relates to a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 75% w/w;

-micellar casein in a total amount of 50% w/w to 60% w/w, based on the total amount of protein; and

-insoluble particles of denatured whey proteins in a total amount of 1% to 20% w/w, preferably 5% to 15% w/w, based on the total amount of proteins.

Yet another preferred embodiment of the present invention relates to a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 80% w/w;

-micellar casein in a total amount of 50% w/w to 60% w/w, based on the total amount of protein; and

-insoluble particles of denatured whey protein in a total amount of 1% to 20% w/w, preferably 5% to 18% w/w, preferably 8% to 13% w/w or more preferably 10% to 12% w/w based on the total amount of protein.

Another preferred embodiment of the present invention relates to a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 75% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein; and

-insoluble particles of denatured whey proteins in a total amount of 1% to 20% w/w, preferably 5% to 15% w/w, based on the total amount of proteins.

Other preferred embodiments of the present invention relate to a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 80% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein; and

-insoluble particles of denatured whey protein in a total amount of 1% w/w to 20% w/w, preferably 5% w/w to 18% w/w, more preferably 8% w/w to 13% w/w, most preferably 10% w/w to 12% w/w based on the total amount of protein.

In some preferred embodiments of the invention, the protein flour comprises:

-a water content of at most 7% w/w;

-protein in a total amount of at least 80% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein; and

-insoluble particles of denatured whey proteins in a total amount of 8% to 18% w/w, preferably 10% to 18% w/w, based on the total amount of proteins.

The protein powder may further comprise natural beta-lactoglobulin in an amount of 1% w/w to 15% w/w based on the total amount of protein. Preferably, the total amount of native beta-lactoglobulin in the protein powder is from 5% w/w to 12% w/w or even more preferably from 8% w/w to 10% w/w (based on the total amount of protein).

Another embodiment of the invention relates to a protein flour comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 75% w/w;

-micellar casein in a total amount of at least 50% w/w based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 1% to 20% w/w, preferably 5% to 18% w/w, based on the total amount of proteins; and

-native beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w based on the total amount of protein.

Another preferred embodiment of the present invention relates to a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 80% w/w;

-micellar casein in a total amount of at least 50% w/w based on the total amount of protein;

-insoluble particles of denatured whey protein in a total amount of 1% w/w to 20% w/w, preferably 5% w/w to 18% w/w (e.g. 8% w/w to 13% w/w) or more preferably 10% w/w to 12% w/w, based on the total amount of protein; and

-native beta-lactoglobulin (BLG) in a total amount of 5% w/w to 12% w/w or more preferably 8% w/w to 10% w/w based on the total amount of protein.

Another embodiment of the invention relates to a protein flour comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 75% w/w;

-micellar casein in a total amount of 50% w/w to 60% w/w, based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 1% to 20% w/w, preferably 5% to 18% w/w, based on the total amount of proteins; and

-native beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w based on the total amount of protein.

Another preferred embodiment of the present invention relates to a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 80% w/w;

-micellar casein in a total amount of 50% w/w to 60% w/w, based on the total amount of protein;

-insoluble particles of denatured whey protein in a total amount of 1% to 20% w/w, preferably 5% to 18% w/w (e.g. 8% to 13% w/w) or more preferably 10% to 12% w/w, based on the total amount of protein; and

-native beta-lactoglobulin (BLG) in a total amount of 5% w/w to 12% w/w or even more preferably 8% w/w to 10% w/w based on the total amount of protein.

In one embodiment of the invention, the protein flour further comprises a lipid. The lipid may be present in an amount of 0.1% w/w to 5% w/w, for example 2% w/w to 3% w/w.

In a preferred embodiment of the invention, the lactose content of the protein powder is low. The protein powder may comprise 0.1% w/w to 10% w/w lactose. In a more preferred embodiment of the invention the protein powder comprises between 2% w/w and 6% w/w or even more preferably about 5% w/w lactose.

In some preferred embodiments of the invention, the lipid comprises milk fat. For example, the protein powder comprises more than one milk fat source, e.g., selected from the group consisting of cream, butter fat, anhydrous milk fat, whey fat, and combinations thereof.

The inventors have found that when the protein powder is used in a foodstuff, the size of the particles in the protein powder is important and the foodstuff will be smooth by using a filter, for example a slot filter with a pore size of 100 μm.

In some embodiments of the invention, the protein flour has a volume weighted mean particle size D4, 3 of at most 50 μm. It should be noted that the volume weighted average particle size relates to the particle size measured as described in example 1.1, which is a measure of the particle size of the powder dispersed in water, and not the particle size of the dry powder.

In some preferred embodiments of the invention, the protein powder has a volume weighted mean particle size of at most 30 μm. Preferably, the volume weighted mean particle size of the protein powder is at most 20 μm. More preferably, the protein powder has a volume weighted mean particle size of at most 10 μm. Even more preferably, the protein powder has a volume weighted mean particle size of at most 5 μm. Most preferably, the volume weighted mean particle size of the protein flour is at most 1 μm.

More preferably, the protein powder has a volume weighted mean particle size of 0.3 μm to 50 μm. Even more preferably, the protein powder has a volume weighted mean particle size of 0.4 μm to 20 μm. More preferably, the protein powder has a volume weighted mean particle size of 0.5 μm to 20 μm. Even more preferably, the protein powder has a volume weighted mean particle size of 0.6 μm to 15 μm. Most preferably, the protein flour has a volume weighted mean particle size of 0.7 μm to 10 μm.

The mineral content of the protein flour can affect the taste of the food product produced from the protein flour. In particular, the calcium and magnesium content is important to the overall taste of the product.

Thus, in some preferred embodiments of the invention, the protein powder contains a total amount of calcium and magnesium of at most 2.4% w/w. In a more preferred embodiment of the invention the protein powder contains calcium and magnesium in a total amount of at most 2.3% w/w, more preferably at most 2.1% w/w, most preferably at most 1.6% w/w.

In other preferred embodiments of the invention, the protein powder contains calcium and magnesium in a total amount of 1% w/w to 2.4% w/w. In a more preferred embodiment of the invention the protein powder contains calcium and magnesium in a total amount of 1.5% w/w to 2.3% w/w, even more preferred 1.7% w/w to 2.2% w/w.

In a preferred embodiment of the invention, the weight ratio between protein and the total amount of calcium and magnesium in the protein powder is at least 32, preferably at least 33, more preferably at least 34, even more preferably at least 36. Even higher weight ratios may be preferred, and thus the weight ratio between the protein and the total amount of calcium and magnesium in the protein powder may preferably be at least 40, more preferably at least 45, even more preferably at least 50.

In a preferred embodiment of the invention, the weight ratio between protein and the total amount of calcium and magnesium in the protein powder is from 32 to 100, preferably from 33 to 75, more preferably from 33 to 50, even more preferably from 33 to 45. In a most preferred embodiment of the invention, the weight ratio between the protein and the total amount of calcium and magnesium in the protein powder is between 33 and 40.

In other preferred embodiments of the invention, the weight ratio between protein and the total amount of calcium and magnesium in the protein powder is from 34 to 100, preferably from 35 to 90, more preferably from 40 to 80, even more preferably from 45 to 70. In a most preferred embodiment of the invention, the weight ratio between the protein and the total amount of calcium and magnesium in the protein powder is between 50 and 60.

A protein powder may be prepared by mixing the micellar casein concentrate with a denatured whey protein product comprising insoluble particles of denatured whey protein and optionally other ingredients (e.g., milk protein concentrate, whey protein concentrate, and/or whey protein isolate).

In some preferred embodiments of the invention, the powder comprises a total amount of carbohydrates between 5% w/w and 55% w/w. Preferably, the powder comprises a total amount of carbohydrates between 20% w/w and 50% w/w. Even more preferably, the powder comprises a total amount of carbohydrates between 24% w/w and 45% w/w.

In some preferred embodiments of the invention, the protein powder comprises up to 15% w/w native BLG (based on total protein). Preferably, the protein powder comprises up to 13% w/w of native BLG (based on total protein). More preferably, the protein powder comprises up to 12% w/w of native BLG (based on total protein). Even more preferably, the protein powder comprises up to 8% w/w of native BLG (based on total protein).

In some preferred embodiments of the invention, the protein powder comprises 1% w/w to 15% w/w natural BLG (based on total protein). More preferably, the protein powder comprises 5% w/w to 13% w/w of native BLG (based on total protein). Even more preferably, the protein powder comprises 6% w/w to 12% w/w of native BLG (based on total protein). Most preferably, the protein powder comprises 7% w/w to 11% w/w of native BLG (based on total protein).

The pH of the protein powder is preferably pH 5.5 to 8.0, more preferably pH 6.0 to 7.5, even more preferably pH 6.0 to 6.5.

A further aspect of the invention relates to the use of a protein powder as defined herein for the production of a high protein acidified milk product. Preferably, the viscosity of the high protein acidified milk product measured as in example 1.3 is at least 3500cP at 5 ℃ and 50/s shear rate. Preferably, the production comprises the step of smoothing the acidified dairy composition using a slot filter having a pore size of at most 100 μm. Preferably, the high protein acidified milk product comprises a total amount of protein of between 9% w/w and 15% w/w.

In some preferred embodiments of the invention the use is for providing a taste-improved high protein acidified milk product, preferably comprising the use of a protein powder containing calcium and magnesium in a total amount of at most 2.2% w/w.

The following numbered embodiments describe preferred embodiments of the present invention:

embodiment 1: a method for preparing a high protein acidified milk product, said method comprising the steps of:

a) providing a liquid composition having a pH of 5.5 to 8.0, the liquid composition comprising:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of at least 60% based on the total amount of protein;

b) heating the liquid composition of step a) to a temperature of at least 70 ℃ for a time sufficient to reduce at least a portion of the microorganisms;

c) subjecting the heat-treated liquid composition of step b) to at least one acidification step with an acidifying agent, obtaining an acidified dairy composition;

d) optionally, smoothing the acidified dairy composition; and

e) optionally, the acidified dairy product comprising or even consisting of the acidified dairy composition of step c) or step d) is packaged.

Embodiment 2: the method according to embodiment 1, wherein the liquid composition comprises calcium and magnesium in a total amount of at most 0.30% w/w, preferably at most 0.28% w/w, more preferably at most 0.26% w/w, most preferably at most 0.24% w/w.

Embodiment 3: the method according to embodiment 1 or 2, wherein the weight ratio between protein and the total amount of calcium and magnesium in the liquid composition is at least 32, preferably at least 33, more preferably at least 34, even more preferably at least 36.

Embodiment 4: a process according to any of the preceding embodiments, wherein the high protein acidified milk product has a viscosity of at least 3500cP at 5 ℃ and 50/s shear rate as measured in example 1.3.

Embodiment 5: the method according to any one of the preceding embodiments, wherein the liquid composition comprises:

-a total amount of protein from 8% w/w to 15% w/w;

-micellar casein in a total amount of 60% w/w to 80% w/w, based on the total amount of protein;

-insoluble particles of denatured whey proteins in a total amount of 1% w/w to 15% w/w based on the total amount of proteins;

-native beta-lactoglobulin (BLG) in a total amount of 1% w/w to 15% w/w, based on the total amount of protein;

wherein, optionally, the liquid composition has a volume weighted mean particle diameter D4, 3 of at most 50 μm.

Embodiment 6: the method according to any one of the preceding embodiments, wherein the method comprises a step d) and the smoothing treatment comprises the use of a slot filter having a pore size of preferably at most 100 μ ι η, preferably at most 75 μ ι η, more preferably at most 50 μ ι η.

Embodiment 7: the method according to any one of the preceding embodiments, wherein the total amount of protein is from 8.5% w/w to 14% w/w, more preferably from 9% w/w to 13% w/w, even more preferably from 10% w/w to 12% w/w.

Embodiment 8: the method according to any one of the preceding embodiments, wherein the total amount of protein comprises 20 to 40% w/w, more preferably 25 to 35% w/w, even more preferably 28 to 32% w/w, most preferably 30 to 31% w/w whey protein.

Embodiment 8: the method according to any one of the preceding embodiments, wherein the total amount of protein comprises from 5% w/w to 13% w/w, more preferably from 8w/w to 12% w/w, even more preferably from 9% w/w to 11% w/w of insoluble particles of denatured whey protein.

Embodiment 9: the method according to any one of the preceding embodiments, wherein the total amount of protein comprises 60% w/w to 80% w/w, more preferably 65% w/w to 75% w/w, even more preferably 68% w/w to 72% w/w, most preferably 69% w/w to 70% w/w of micellar casein.

Embodiment 10: the method according to any one of the preceding embodiments, wherein the liquid composition of step a) further comprises a lipid.

Embodiment 11: the method according to embodiment 10, wherein the lipid comprises milk fat and/or vegetable lipid.

Embodiment 12: the method of embodiment 10 or 11, wherein the liquid composition comprises one or more milk fat sources, for example selected from the group consisting of cream, butter fat, anhydrous milk fat, whey fat and combinations thereof.

Embodiment 13: the method according to any one of embodiments 10 to 12, wherein the liquid composition of step a) comprises at most 3.5% w/w lipid.

Embodiment 15: the method according to any one of embodiments 10 to 13, wherein the liquid composition of step a) comprises at least 4% w/w lipid.

Embodiment 16: the method according to any one of embodiments 10 to 13 and 15, wherein the liquid composition of step a) comprises 4 to 20% w/w lipid.

Embodiment 17: the method according to any one of the preceding embodiments, wherein the liquid composition of step a) further comprises a carbohydrate.

Embodiment 18: the method of embodiment 17, wherein the carbohydrate comprises a disaccharide and/or a monosaccharide.

Embodiment 19: the method according to any one of embodiments 17 or 18, wherein the total amount of carbohydrates is at least 5% w/w.

Embodiment 20: the method according to any one of embodiments 17 or 18, wherein the total amount of carbohydrates is at most 4% w/w.

Embodiment 21: the method according to any one of embodiments 17 to 20, wherein the carbohydrate comprises lactose.

Embodiment 22: the method according to embodiment 21, wherein the total amount of lactose is at least 5% w/w.

Embodiment 23: the method according to embodiment 21, wherein the total amount of lactose is at most 4% w/w.

Embodiment 24: the method according to any one of embodiments 17 to 23, wherein the carbohydrate comprises dietary fibre, preferably inulin.

Embodiment 25: the process according to any one of the preceding embodiments, wherein the liquid composition of step a) further comprises one or more vitamins and similar other ingredients, such as vitamin a, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, vitamin B8, salts thereof, derivatives thereof and combinations thereof.

Embodiment 26: the method according to any one of the preceding embodiments, wherein the liquid composition of step a) comprises a total amount of solids of 4% w/w to 50% w/w.

Embodiment 27: the method according to embodiment 26, wherein the liquid composition of step a) comprises a total amount of solids of 15% w/w to 30% w/w.

Embodiment 28: the method according to any one of the preceding embodiments, wherein the liquid composition of step a) further comprises one or more non-carbohydrate natural or artificial sweeteners.

Embodiment 29: the method according to any one of embodiments 1 to 28, wherein the liquid composition of step a) does not comprise a non-carbohydrate natural or artificial sweetener.

Embodiment 30: the method according to any one of the preceding embodiments, wherein the liquid composition of step a) further comprises a carbohydrate-based stabilizer.

Embodiment 31: the method according to any one of embodiments 1 to 29, wherein the liquid composition of step a) does not comprise a carbohydrate-based stabilizer.

Embodiment 32: the method according to any one of the preceding embodiments, wherein after the heat treatment of step b), the liquid composition is cooled to a temperature of at most 50 ℃, preferably at most 45 ℃.

Embodiment 33: the method of any one of the preceding embodiments, wherein the acidifying agent comprises a bacterial culture.

Embodiment 34: the method of any preceding embodiment, wherein the acidifying agent comprises a chemical acidifying agent.

Embodiment 35: the process according to any one of the preceding embodiments, wherein the acidifying agent reduces the pH of the liquid composition of step b) to at most 5.2, preferably at most 5.0, even more preferably at most pH 4.8.

Embodiment 36: the method according to any of the preceding embodiments, wherein the acidified dairy composition obtained in step c) is stirred to break coagulum prior to the smoothing of step d).

Embodiment 37: the method according to any of the preceding embodiments, wherein the smoothing treatment of step d) involves a pressure drop of at least 2.5 bar, preferably at least 3 bar, more preferably at least 5 bar or even more preferably at least 10 bar.

Embodiment 38: the method according to any one of the preceding embodiments, wherein the packaging step e) comprises using any suitable packaging technique and any suitable container.

Embodiment 39: a high protein acidified milk product obtainable by the method of any one of embodiments 1 to 36.

Embodiment 40: a high protein acidified milk product comprising:

-a total amount of protein from 8% w/w to 15% w/w; and

-micellar casein in a total amount of at least 60% w/w based on the total amount of protein.

Embodiment 41: the high protein acidified milk product according to embodiment 39 or 40, wherein the high protein acidified milk product comprises particles having a volume weighted average particle size D [4,3] of at most 100 μm, preferably at most 50 μm.

Embodiment 42: the high protein acidified milk product according to any one of embodiments 39 to 41, wherein the weight ratio between the total amount of protein and the total amount of calcium and magnesium in the high protein acidified milk product is at least 32.

Embodiment 43: the high protein acidified milk product according to any of embodiments 39 to 41, wherein the viscosity at 5 ℃ and 50/s shear rate of the high protein acidified milk product as measured in example 1.3 is at least 3500 cP.

Embodiment 44: the high protein acidified milk product according to any one of embodiments 39 to 43, wherein the high protein acidified milk product is a yoghurt, such as a stirred yoghurt or a set yoghurt.

Embodiment 45: the high protein acidified milk product of any one of embodiments 39 to 44, wherein the high protein acidified milk product is a skyr or a skyr-like product.

Embodiment 46: a protein powder comprising:

-a water content of at most 7% w/w;

-protein in a total amount of at least 50% w/w; and

-micellar casein in a total amount of at least 50% based on the total amount of protein.

Embodiment 47: a protein powder according to embodiment 46, wherein the protein powder has a volume weighted mean particle size D [4,3] of at most 100 μm, preferably at most 50 μm.

Embodiment 48: the high protein acidified milk product of any one of embodiments 45 or 47, wherein the weight ratio between the total amount of protein and the total amount of calcium and magnesium of the protein powder is at least 36.

Embodiment 49: use of the protein powder of any one of embodiments 46 to 48 in the production of a high protein acidified milk product having a viscosity of at least 3500cP at 5 ℃ and 50/s shear rate as measured in example 1.3.

It should be noted that embodiments and features described in the context of one aspect of the invention are also applicable to other aspects of the invention.

All patent and non-patent references cited in this application are incorporated herein by reference in their entirety.

The invention will now be described in more detail by the following non-limiting examples.

Examples

Example 1: analytical method

Example 1.1: quantification of I) amount of insoluble particles of denatured whey protein and II) volume weighted average particles of product Diameter of a pipeD[4,3]

Part I) -quantification of the amount of insoluble particles of denatured whey protein:

the amount of insoluble particles of denatured whey protein of the product was determined by the following procedure:

1. a5% (w/w) suspension of the sample to be tested was prepared. If the product to be tested is a suspension, it should be standardized to a total solids content of 5% w/w.

2. The resulting suspension was hydrated with gentle shaking (stirring) for 1 hour.

3. If the product to be analyzed is a powder, the suspension is homogenized at 200 bar and 15 ℃.

4. The suspension of fraction 1 was centrifuged at 15000g for 5 min. The procedure was performed at about 15 ℃ using a 3-30K refrigerated centrifuge from Sigma laboratory centrifuge and 85mL tubes (order No. 15076) filled with 5% suspension to achieve a total weight of 96g tubes and sample.

5. The resulting supernatant was collected and analyzed for total protein (true protein). The total amount of protein in the supernatant was called-a ".

6. The 2 nd suspension (not centrifuged) was analyzed for total protein (true protein). The total amount of protein in the suspension is called-B ".

The amount of insoluble particles of denatured whey protein was calculated as: (B-A)/B100% w/w

Part II) -determination of the volume-weighted mean particle diameter D [4,3] of the product:

1. a suspension of the product to be tested is prepared according to steps 1 to 3 of section I) above.

2.1 mL of the sample was mixed with 24mL of 2g/l SDS, and the mixture was gently stirred.

3. A sufficient amount of the diluted sample is transferred to a sampling cell containing deionized water as a dispersant such that the laser obscuration is 5% to 10% (most typically 7% to 8%).

4. The analysis of the particle size distribution is initiated by means of static light scattering, and the value of the volume-weighted mean particle diameter D4, 3 is determined.

Particle size distribution analysis was performed using a Malvern Mastersizer 3000 (Malvern instruments ltd, worsted county, uk) equipped with a HydroLV sample distribution unit.

Parameters are as follows: at least 10 measurements were made for 15 seconds per sample using particle refractive index 1.4 (real part) and 0.1 (imaginary part) and dispersant refractive index 1.33, 2000rpm agitation.

And (3) data analysis: calculations were performed for non-spherical particles using Mie scattering model (residual < 2%) using the general setup fitting data.

Example 1.2: determination of native alpha-lactalbumin, beta-lactoglobulin and CMP

The contents of native alpha-lactalbumin, beta-lactoglobulin and CMP were analysed by HPLC.

The analysis was performed at 0.4 mL/min. mu.L of the filtered sample was injected onto 2 TSK gel 3000PWxl (7.8 mm. times.30 cm, Tosoh Corp., Japan) chromatography columns, which were connected in series with an additional pre-column PWxl (6 mm. times.4 cm, Tosoh Corp., Japan), equilibrated with eluent (consisting of 465g MilliQ water, 4173g acetonitrile and 1mL trifluoroacetic acid) and UV detector at 210 nm.

Comparison of the peak area of the corresponding standard protein with the peak area of the sample for native alpha-lactalbumin (C)_α) Beta-lactoglobulin (C)_β) And caseinomacropeptide (C)_CMP) The content of (b) is quantitatively determined.

Example 1.3: measurement of viscosity

The viscosity of high protein acidified products is indicative of their consistency/dilution and depends on the shear rate at the time of measurement. Using this method, a defined inner barrel/cup (bob/cup) system and 50s were used on the rheometer^-1The shear rate of (c) was measured for viscosity. The process is carried out at a controlled temperature; 5 ℃ and external water bath control. The results are expressed in cP (corresponding to the m · Pas value) and are consistently repeated twice or three times.

Higher viscosity corresponds to thicker material. For high viscosity products, a longer initial resting time may be required to minimize texture loss during filling into the measuring cup — using this method, the initial resting time is 2 minutes.

Using a QC rheometer, a disposable cup system "can be used, where the sample is filled directly in the disposable" measuring cup during production, and is therefore less disturbed before the measurement, since no second-loading takes place.

The procedure is as follows:

1. sample preparation

For standard analysis, the final product was filled into plastic cups during production and refrigerated for x days before measurement.

2. Is provided with

Ensure that the black-temperature cell "is mounted on the rheometer. The water bath was opened and the correct temperature was set.

Open method template-high viscosity or high protein "(see method setup in appendix). Before the first measurement, it is saved as a workbook.

The CC27 inner barrel is installed. The set temperature was confirmed to be reached.

3. Measurement sample

The samples were taken out of the freezer before measurement to ensure constant temperature.

The cup was opened and the sample was gently stirred with a spoon for 3 times to homogenize the sample. If dehydration was observed, the sample was gently stirred until dehydration disappeared and the sample was homogeneous. The samples were filled into CC27 cups to a filling line (approximately 20 mL).

The cup was mounted on the instrument and carefully lifted to avoid too much interference with the sample. The measurement is started. Each code is repeated 2 to 3 times, depending on the task.

In using the disposable cup system, the pre-assembled disposable cup is gently pressed into the cup holder, and the cup holder is carefully mounted on the instrument to avoid disturbing the product too much.

4. Cleaning of

After the measurement is complete, the inner barrel is removed (which will fall into the cup) and the cup is then removed from the instrument (if used).

Results：

The sample was allowed to stand for 2 minutes. Then, the mixture was sheared at a speed of 50/s for 20 seconds. The viscosity in cP (mPas) after 12 seconds of shear is recorded and the average of two or three replicates + SD is reported in the table.

Material：

For this procedure, the following materials are required:

-antopa QC rheometer;

-a disposable plastic cup.

Example 1.4: determination of Total protein

The total protein content (true protein) of the sample was determined by the following formula:

1) according to ISO 8968-1/2| IDF 020-1/2-determination of milk-nitrogen content-part 1/2: the total nitrogen of the sample is determined by measuring the nitrogen content by using a Kjeldahl method.

2) According to ISO 8968-4| IDF 020-4-determination of milk-nitrogen content-part 4: and (4) measuring the non-protein nitrogen content, and determining the non-protein nitrogen of the sample.

3) The total amount of protein was calculated as (m)_{Total nitrogen}-m_{Non-protein nitrogen})*6.38。

Example 1.5: determination of the Water content of the powder

According to ISO 5537: 2004 (dry milk-determination of water content (reference method)) determines the water content of the food product. NMKL is the Nordisk food methods Committee (Nordisk Metodikkomite for)) "abbreviation of.

Example 1.6: determination of the ash content

According to NMKL 173: 2005-gravimetric ash determination "determining ash content of food products.

Example 1.7: determination of total solids of solution

The total solids of the solution can be determined according to NMKL 110 version 2, 2005 (total solids (water) -gravimetric determination in milk and dairy products). NMKL is an abbreviation of the nordic food method committee.

The water content of the solution can be calculated as: the relative amount of total solids (% w/w) is subtracted from 100%.

Example 1.8: determination of the Total amount of lactose

According to ISO 5765-2: 2002(IDF 79-2: 2002) -determination of dry milk, dry ice mix and processed cheese-lactose content-part 2: the total amount of lactose was determined using an enzymatic method of the galactose moiety of lactose.

Example 1.9: determination of the degree of denaturation

The extent of denaturation of the proteins in the denatured whey protein composition was analyzed by size exclusion high performance liquid chromatography (SE-HPLC). A wawter 600E multi-solvent delivery system, wawter 700Satellite Wisp injectors, and wawter H90 programmable multi-wavelength detector (wawter, milford, massachusetts, usa) were used. Elution buffer 0.15M Na₂SO₄、0.09M KH₂PO₄And 0.01M K₂HPO₄And (4) forming. The flow rate was 0.8mL/min and the temperature was 20 ℃.

A suspension of the denatured whey protein composition was prepared 24 hours prior to analysis by using sodium phosphate buffer (0.02M) to give a final protein content of 0.1% w/v. In addition, a standard solution of alpha-lactalbumin (sigma aldrich chemical, schatalin heim, germany), beta-lactoglobulin (sigma aldrich chemical) and casein macropeptide was prepared at a concentration of 1 mg/mL. The solution was stirred and filtered (0.22 μm) before injection. 25 μ L of sample was injected. The absorbance at 210nm and 280nm was recorded. For all denatured whey protein composition samples and standards, the total protein content was determined according to example 1.4.

The content of native whey protein was quantitatively analyzed by comparing the peak area of the corresponding standard protein with the peak area of the sample. The denatured whey protein content of the denatured whey protein composition is then calculated by taking into account the total protein content of the sample and its quantified native proteins. The degree of denaturation was calculated as: (W)_{Total protein}–W_{Soluble proteins})/W_{Total protein}100% of a compound of the formula_{Total protein}Weight of total protein, W_{Soluble proteins}Is the weight of soluble protein.

Example 1.10: determination of the total amount of calcium, magnesium, sodium and potassium

The total amount of calcium, magnesium, sodium and potassium cations was determined using the following procedure: the sample was first digested using microwaves and then the total amount of minerals was determined using an ICP instrument.

Instrument for measuring the position of a moving object：

The microwave oven was from Antopa, ICP was Optima 2000DV (Perkin Elmer).

Material：

1M HNO₃；

2％HNO₃Yttrium in (1);

at 5% HNO₃Suitable standards of calcium, magnesium, sodium and potassium.

Pretreatment of：

Weighing a certain amount of powder, and transferring the powder into a microwave digestion tube.

5mL of 1M HNO was added₃. The samples were digested in a microwave oven as described for the microwaves.

The digested tube was placed in a fume hood and the lid removed to allow the volatile fumes to evaporate.

Measurement program：

The pretreated samples were transferred to the digestion tubes using known amounts of Milli-Q water. 2% HNO of Yttrium to digestion tubes₃The solution (approximately 0.25mL per 50mL of diluted sample) was diluted to a known volume using Milli-Q water. Samples on ICP were analyzed using the procedure described by the manufacturer.

Using Milli-Q water, 10mL of 1M HNO₃And 0.5mL of 2% HNO of yttrium₃The mixture of solutions was diluted to a final volume of 100mL, thus preparing a blind sample.

At least 3 standard samples with concentrations are prepared, which are labeled with the expected sample concentrations.

Example 1.11: determination of pH

All pH was measured using a pH glass electrode, which was normalized to 25 ℃.

The pH glass electrode (with temperature compensation) was carefully rinsed before use and calibrated before use.

When the sample is in liquid form, the pH is measured directly in a liquid solution at 25 ℃.

When the sample was a powder, 10g of the powder was dissolved in 90mL of demineralized water at room temperature while vigorously stirring. The pH of the solution was then measured at 25 ℃.

Example 1.12: sensory evaluation

This sensory evaluation was used as a method to describe and compare a set of formulas. The results are relative. The sensory panel consisted of a technician trained to evaluate fresh dairy products. The panel typically consists of 3 to 5 people. No reference samples were made to determine the rating between 0 and 10 on the scale, so the evaluation was based on experience knowing the average rating of the product type.

Example (c): the sample with the highest relative mouthfeel in the formula group is not rated 10, but is generally graded according to the normal value of such products.

The product can be evaluated by a trained sensory panel. The product was evaluated and scored according to the following characteristics:

if more than one sample is evaluated, the samples are compared and scored according to the parameters evaluated. Samples were allowed to score equally in the assessment.

The first assessment is made within the first week after production, and thereafter weekly as required.

Example 2: denatured whey protein product producing insoluble particles comprising denatured whey protein

A denatured whey protein product was prepared using the following method:

solutions of：

An aqueous solution containing sweet whey protein concentrate was prepared by dissolving the whey protein concentrate in water so that the dry matter content was 16% and adjusting the pH to 6.4.

Denaturation and micronization：

Denaturation and micronization were carried out in a 6+6 Scraped Surface Heat Exchanger (SSHE) from APV/SPX (Denmark), APV shear coagulator.

After passing through the holding chamber (60 seconds), the product was cooled in an SSHE and then in a Plate Heat Exchanger (PHE) to 10 ℃.

During the heat treatment (80 ℃, 10 minutes hold), the protein denatures, forming particles with a volume weighted mean particle size of about 1 μm. The amount of insoluble particles of denatured whey protein was approximately 67% w/w.

The product suspension was pumped to a storage tank, some of which were subsequently dried to a powder by spray drying.

Example 3: production of high protein acidified milk products

A high protein acidified milk product sample was prepared using the following ingredients and following procedure.

Procedure：

The dry ingredients were mixed with the liquid with a high shear mixer until dispersed and then hydrated at 5 ℃ for 0.5 hours. After hydration, the liquid composition was preheated to 65 ℃ and then homogenized in two stages at 250 bar and 50 bar, respectively, at 65 ℃. The composition was then heat treated to a temperature of 90 ℃ for 5 minutes using a plate heat exchanger and then cooled to 42 ℃. Once cooled, the heat-treated composition was mixed with 0.02% w/w yogurt starter culture (culture YF-L812, Kehansen, Denmark) and the inoculated mixture was incubated at 42 ℃ until a pH of 4.6 was reached.

The acidified composition was subjected to a smoothing treatment at 42 ℃ using a slot filter with a pore size of 100 μm and a pressure drop of 3 bar.

Finally, the resulting smooth high protein acidified milk product is packaged in a suitable container where it is cooled to 5 ℃. Thereafter the containers were stored at 5 ℃ for up to 4 weeks.

Composition and sample composition：

A liquid composition (table 2) was prepared based on the following protein powder composition (table 1) prepared by mixing micellar casein concentrate, denatured whey protein product of example 2 and milk protein concentrate.

Table 1: composition of the protein powder of the invention

Table 2: ingredient overview of liquid compositions for producing high protein acidified dairy products

As described above, a high protein acidified milk product is produced from liquid compositions 1 to 3.

Reference product a and reference product B were produced in the same manner as liquid composition 1, with the following differences:

reference product a: the protein powder was replaced with an equal amount of milk protein concentrate powder (total protein: 81% w/w, containing 65% w/w micellar casein and about 16% w/w undenatured whey protein; lactose: 2.5% w/w, lipids: 2% w/w, ash: 8% w/w).

Reference product B: the protein powder was replaced with an equal amount of whey protein concentrate powder (total protein: 80% w/w, containing about 78% w/w undenatured whey protein; lactose: 4% w/w, lipids: 5% w/w, ash: 3% w/w).

Results：

The high protein acidified milk products produced from liquid composition 1 and reference product a were evaluated in terms of cake formation, viscosity and sensory impression.

Reference product B gelled during pasteurization, and this milk base was not acidified or further processed.

Viscosity of the oil

Table 3: viscosity data

The viscosity of the high protein acidified milk product prepared from liquid composition 1 was compared to the viscosity of reference product a. The viscosity was measured according to the analysis of example 1.3.

Reference product a has a very compact network, such a compact yoghurt mass being difficult to swallow. The high protein acidified dairy product produced from liquid composition 1 is less compact, smoother and easier to swallow when consumed.

The viscosity data is also shown in fig. 1, from which it is evident that the viscosity of reference product a shows a higher initial value, which increases with time; whereas the viscosity of the high protein acidified milk product prepared from liquid composition 1 has a significantly lower initial value and only slightly decreases within a 4 week shelf life.

Formation of agglomerates

Fig. 2 shows the lumping of the high protein acidified milk product produced from liquid composition 1 (fig. 2a) after 4 weeks (28 days) of storage compared to reference product a (fig. 2 b).

Figure 2a shows that a photograph of a high protein acidified milk product produced from liquid composition 1 shows a good smooth product without substantial lump formation. Figure 2b shows the photograph of reference product a with significant lump formation.

Sensory evaluation

Sensory evaluation was performed on the high protein acidified milk product and reference product a according to the analysis in example 1.12. The sensory panel consisted of 4 trained panelists who evaluated the product after 1, 3 and 4 weeks of storage at 5 ℃.

Figure 3 shows the results of the sensory evaluation of a high protein acidified milk product with reference product a after 1 week of storage.

Fig. 4 shows the results of sensory evaluation of a high protein acidified milk product with reference product a after 4 weeks of storage.

The high protein acidified milk product of liquid composition 1 was evaluated as being glossier, smoother, less dry and easier to swallow than reference product a.

The overall evaluation of the high protein acidified milk product compared to reference product a was: the appearance is more glossy and the smoothness and the consistency are higher, so that the mouthfeel is better.

At the end of shelf life (after 4 weeks of storage), the difference between the two acidified products was even more pronounced.