Protein-enriched beverage for improving athletic performance

Abstract

This invention provides a protein-fortified beverage for improving athletic performance and other purposes, and a method for producing the same. [Solution] The protein-containing beverage may contain water and 2% to 8% by weight of protein. The protein in the beverage may contain whey protein. The whey protein has 12% or more by weight of the branched-chain amino acid leucine (relative to the total weight of the whey protein). The beverage may further contain casein protein. A method for producing a protein-containing beverage product may include the steps of: providing a protein-containing aqueous mixture; homogenizing and pasteurizing the protein-containing aqueous mixture; and bottling the homogenized and pasteurized protein-containing aqueous mixture to form a protein-containing beverage product. The protein-containing aqueous mixture may contain casein protein and whey protein having 12% or more by weight of leucine.

Description

Technical Field

[0001] The technical field of the present application is protein fortified beverages and protein fortified beverage concentrates for improving athletic performance and other purposes. The technical field of the present application further includes methods of manufacturing protein fortified beverages and protein fortified beverage concentrates. Protein fortified beverages and protein fortified beverage concentrates contain additional protein that increases the weight percentage of selected essential amino acids (e.g., one or more branched-chain amino acids) relative to the total weight of protein in the beverage. Most of the additional protein can be sourced from native whey protein.

Background Art

[0002] Muscle recovery and hydration are essential processes for improving physical performance in various sports disciplines and fitness regimens, including weightlifting, powerlifting, high-intensity interval training, plyometrics, gymnastics, and many other sports. Muscle recovery involves the consumption of macronutrients, particularly protein, in frequent intervals combined with an exercise routine. Hydration involves the consumption of regular amounts of water and electrolytes to replace those lost through respiration and sweating during periods of strenuous physical activity.

[0003] Sports beverages are a quick and easy way to supply water, electrolytes, protein, and other nutrients to athletes before, during, and after intense exercise when their bodies experience peak loads. There are sports beverages that provide only water and electrolytes, some that supply water, electrolytes, and carbohydrates, and even some that supply water, carbohydrates, and protein. The water, electrolytes, and carbohydrates in sports beverages primarily serve a replenishment function by supplying these compounds to athletes who have depleted or may deplete them through intense exercise or sports competition. The protein in sports beverages primarily serves a muscle recovery and improvement function by soothing the amino acids necessary for muscle maintenance and growth.

[0004] The proteins found in milk are a common source of protein in sports drinks. In fact, many sports nutritionists consider milk itself to be the "original" sports drink due to its high concentration of protein and minerals (i.e., electrolytes). Unfortunately, natural milk contains high concentrations of milk fat and lactose, which are difficult to digest (especially during strenuous physical activity). Therefore, many sports drinks contain milk proteins that have been separated from the other components of milk, including fat and lactose.

[0005] One source of milk protein for sports drinks is whey protein, which is produced as a by-product of cheese making. During cheese production, casein protein in the milk forms cheese curd, while liquid whey protein is drained from the curd and diverted to non-cheese uses. In most cheese-making processes, the initial whey protein is mixed with large amounts of lactose and minerals, and this mixture undergoes further purification to separate the whey protein from the lactose. Depending on the purification process and the degree of purification, whey protein concentrate (WPC) may be formed, in which the whey protein is concentrated to 25-90% by weight as a percentage of the total solid weight, or whey protein isolate (WPI) may be formed, in which the whey is concentrated to 90-99% by weight as a percentage of the total solid weight.

[0006] Whey protein derived from cheese production also contains additional by-products, such as cheese-making enzymes and protein hydrolysates produced by these enzymes. These protein hydrolysates contain glycomacropeptides (GMPs) hydrolyzed from κ-casein, allowing the resulting para-κ-casein to form the main component of cheese curd. Smaller, more soluble GMPs can be carried away with the whey protein, potentially constituting 15-20% by weight of the protein present in the whey protein fraction. Unfortunately, GMPs are a poor source of protein for muscle recovery because they contain fewer branched-chain amino acids, which activate muscle protein synthesis and are the main building blocks of muscle tissue during periods of intense exercise and resistance training. In particular, GMPs have a lower relative amount of the amino acid leucine (which is highly effective in activating muscle protein synthesis and is one of the most uptaken in muscle tissue during muscle recovery). Studies have suggested that consuming proteins with higher average levels of leucine increases the muscle-to-body-fat ratio in athletes compared to proteins with below-average levels of leucine. Therefore, there is a need for other protein sources to supplement the whey protein produced as a byproduct of the cheese manufacturing process. These and other issues are addressed in this application.

[0007] The subject matter described in the background section relates to the protein-fortified beverages and protein-fortified beverage concentrates of this application, as well as methods for producing them. Nothing described in this background section is assumed to constitute prior art to the subject matter disclosed below. [Overview of the Initiative]

[0008] Protein-fortified beverages are described as incorporating protein components sourced from natural protein sources that have not undergone processing that significantly denatures the proteins. Examples of such protein components include concentrated milk proteins sourced directly from pasteurized, non-fat milk, such as whey protein, casein protein, or both. Such whey and / or casein proteins have not been significantly denatured by the following processes: for example, acidification of the starting milk, heat treatment of the starting milk beyond conventional pasteurization, or enzymatic hydrolysis of the milk proteins. For example, the protein components incorporated into a protein-fortified beverage may include undenatured milk proteins (e.g., undenatured whey protein and / or undenatured casein protein) that have been concentrated and separated from the starting cow's milk.

[0009] The protein components may be further selected to provide increased amounts of protein rich in branched-chain amino acids such as leucine, isoleucine, and valine. Branched-chain amino acids (especially leucine) have been shown in sports nutrition to be more bioavailable and more readily used in anabolic processes such as muscle building than other essential amino acids. This protein-fortified beverage may incorporate protein components that are significantly increased in weight (if others are excluded) using whey protein rich in the branched-chain amino acid leucine.

[0010] As stated above, protein-fortified beverages may contain protein components that are also well known to be absent. Protein components may be deficient in one or more compounds generated by processes that denature milk proteins. In some embodiments, protein components may be deficient in any and all compounds generated by any such processes. Examples of protein components that meet these criteria include protein components deficient in one or more compounds generated by the cheese-making process. Such compounds may include, among other compounds derived from enzymatically hydrolyzed casein, compounds produced by enzymatically hydrolyzed casein proteins, such as glycomacropeptides (GMPs), para-κ-casein, and enzymatically destabilized casein micelles. Protein components may further be deficient in one or more of the following compounds that promote the hydrolysis of casein proteins: In other words, it may be deficient in one or more compounds, including hydrolytic enzymes that constitute rennet or other coagulants such as chymosin and bovine pepsin, rennet from animal, plant, and fungal sources (e.g., Aspergillus niger, Kluyveromyces lactis, Mucor mehei, Endothia paracitia, etc.), and compounds produced by a cheese starter culture (starter culture) (e.g., lactic acid, flavor, small peptides, etc.).

[0011] This protein-containing beverage may contain water and 2% to 8% by weight of protein relative to the total weight of the beverage. Additional example protein levels in the beverage include 1.7g to 6.8g of protein per 100ml of beverage. The protein may be a combination of whey protein and casein protein. Whey protein is rich in branched-chain amino acids such as leucine. For example, the whey protein in this protein-containing beverage may contain 12% or more by weight of leucine relative to the total weight of the whey protein. Additional example leucine levels include 2.3g to 4.0g of leucine per 2% to 8% by weight of protein.

[0012] In some embodiments, whey protein may account for 50% to 99.9% by weight of the total protein in the beverage. Casein protein may account for 0.1% to 40% by weight of the total protein in the beverage. In some embodiments, the casein protein may include one or more of β-casein, α-s1 casein, α-s2 casein, and κ-casein, which are sourced directly from milk and not used in the cheese-making process. In further embodiments, the weight ratio of whey protein to casein protein in the beverage is in the range of 50:50 to 99.9:0.01.

[0013] Protein-containing beverages may contain electrolytes (e.g., minerals). These electrolytes may, in addition to other electrolytes, particularly include sodium ions (also known as sodium), potassium ions (also known as potassium), and calcium ions (also known as calcium). The electrolyte content may be measured, for example, by atomic emission spectroscopy (e.g., ICP-AES) performed on a beverage sample. Exemplary electrolyte amounts may range, among others, from 0.05% to 0.10% by weight relative to the weight of the beverage, and from 50 mg to 100 mg per 100 ml of beverage. Beverages do not have to contain electrolytes derived from the cheese-making process. For example, beverages do not have to contain electrolytes incorporated as salts into milk, curd, and / or cheese during the cheese-making process. In some cases, the electrolytes contained in the beverage may be entirely derived from milk. These electrolytes remain in the protein during the subsequent purification and concentration of protein from non-fat milk.

[0014] Protein-containing beverages may contain low levels of sodium. For example, a beverage may contain less than 0.03% by weight of sodium relative to the total weight of the beverage. Additional exemplary sodium levels in beverages range from 10 mg to 100 mg per 100 ml of beverage. Beverages may not contain sodium derived from salts (e.g., sodium chloride) added to the beverage's protein. Exemplary sources of sodium in protein-containing beverages may include sodium citrate incorporated into the beverage. Similarly, in some embodiments, protein-containing beverages may not contain additional chloride ions. These include embodiments in which the beverage does not contain additional chloride ions derived from salts added to the beverage's protein.

[0015] Protein-containing beverages may contain potassium. Protein-containing beverages do not need to contain additional potassium other than that found in the protein of the beverage. For example, a beverage may contain potassium at a level of 0.02% to 0.03% by weight relative to the total weight of the beverage. Additional exemplary potassium levels in beverages range from 8 mg to 100 mg of potassium per 100 ml of beverage. Beverages may contain potassium derived from potassium compounds (e.g., potassium salts) added to the protein of the beverage.

[0016] Protein-containing beverages do not need to contain additional calcium other than the calcium found in the beverage's protein. The calcium content in a protein-containing beverage may be at a level of 0.14% to 1.65% by weight relative to the total weight of the beverage. Additional exemplary beverage calcium levels range from 8 mg to 350 mg per 100 ml of beverage. In additional embodiments, one or more calcium salts may be added to the beverage.

[0017] Protein-containing beverages may contain small amounts of lactose or may not contain lactose at all (for example, less than 1 g of lactose per 100 ml of beverage). Lactose is a sugar typically found in bovine milk at levels of about 4.5% to 5% by weight on dry weight. Lactose has a relatively lower sweetness level compared to sucrose. Lactose is difficult for many people to digest, especially as they age and lose most of their lactose hydrolase enzymes. Most common types of cheese have significantly lower levels of lactose than the milk used to make them. However, most of the lactose in question is incorporated into the protein by-products (e.g., cheese whey) separated from the curd used in cheese production. Embodiments of protein-containing beverages may contain lactose levels ranging from 0% to 2% by weight relative to the total weight of the beverage. In some embodiments, the lactose level in the beverage may be lower than the detection sensitivity limit of conventional instruments, and therefore may be substantially 0% by weight relative to the weight of the beverage.

[0018] Embodiments of protein-containing beverages lack one or more components found in proteins obtained from the cheese-making process. These components include, among other cheese-making components, rennet, casein hydrolases from fungal and bacterial sources, culture media used to cultivate cheese starter cultures, hydrolyzed casein proteins containing glycomacropeptides (GMPs), curd whey proteins induced by separation from curd particles or curd coagulations, and casein hydrolases such as lactic acid. In some embodiments, the protein-containing beverage lacks casein hydrolases and these enzymes from bacterial or fungal sources, and starter media for cheese starter bacteria. In further embodiments, the protein-containing beverage lacks lactic acid.

[0019] Protein-containing beverages may be acidic (e.g., pH 4.6 or less). Exemplary beverage pH ranges include, among others, 2.5–4.5, 3.0–4.0, and 3.2–3.6. pH may be measured by titration of the beverage with a standard base to provide the total acid concentration of the beverage. The beverage may have an acidic pH without any protein precipitation. For example, the beverage may have a pH of 4.6 or less and may not have a perceptible casein precipitate. The pH of the beverage mixture may be adjusted by a mixture of one or more food-grade acids. Exemplary acids include, among others, phosphoric acid, malic acid, gluconic acid, and citric acid.

[0020] Protein-containing beverages may have fluidity and mouthfeel similar to water. Exemplary viscosities of protein-containing beverages may range from 3 mPa·s to 10 mPa·s at temperatures ranging from 5°C to 23°C (i.e., room temperature). Embodiments of protein-containing beverages may completely dissolve all solids in water to form a colorless, clear aqueous solution. Alternatively, protein-containing beverages may have one or more components that never completely dissolve in water, forming a colloidal suspension or colloidal mixture that can develop deposits. In these examples, the packaging of the protein-containing beverage may include instructions to “shake well” before drinking.

[0021] Methods for producing protein-containing beverages are further described. These methods may include a step of filtering milk to form a protein isolate. The protein isolate may contain whey protein and casein protein. The protein may contain less than 12% by weight of leucine relative to the total weight of the whey protein. The method may further include a step of combining the protein isolate with an aqueous composition to form a protein-containing beverage. In some embodiments, the protein isolate contains 50% to 99.9% by weight of whey protein. In further embodiments, the protein isolate contains 0.1% to 50% by weight of casein protein.

[0022] Additional methods for producing protein-containing beverages are described. These methods may include a step of providing a protein-containing aqueous mixture containing total protein, which includes casein protein and whey protein. The protein may contain 12% by weight or more of leucine relative to the total weight of the whey protein. The method further includes a step of homogenizing and pasteurizing the protein-containing aqueous mixture. The homogenized and pasteurized protein-containing mixture may be bottled to form a final protein-containing beverage. These additional methods include embodiments in which the pH of the protein-containing beverage is adjusted to a range of 3 to 4 (e.g., 3.5) by mixing food-grade acids.

[0023] The method for producing the protein-containing beverage may further include a step of measuring the content of one or more branched-chain amino acids such as leucine in the protein-containing mixture. The method may include a step of adjusting the content of one or more branched-chain amino acids (e.g., leucine) to a level of 12% by weight or more according to the total weight of whey protein in the beverage. In some embodiments, the adjustment of the branched-chain amino acid content does not include the step of adding free amino acids to the protein-containing beverage.

[0024] The protein-containing beverages and their manufacturing methods described above may be further concentrated for packaging and shipping. In some embodiments, the water removed before packaging and shipping of these protein-containing beverage concentrates is 5% to 95% by weight. In additional embodiments, the concentrate is initially formed by using less water in the ingredients used to make the beverage. For example, the protein-containing aqueous mixture used to make the beverage may be provided with less water than is substantially contained in the final protein-containing beverage. In some embodiments, the concentrate is an aqueous solution, while in other embodiments, the concentrate is an aqueous suspension or slurry. In further embodiments, sufficient water may be removed to convert the protein-containing beverage into a powdered mixture. This powdered mixture may be rehydrated in the beverage when the consumer is ready to drink it. Unless otherwise indicated, the term protein-containing beverage further includes a concentrate of the beverage.

[0025] A further understanding of the nature and advantages of the disclosed embodiments may be realized by reference to the remaining portions of the specification and drawings.

Brief Description of the Drawings

[0026] [Figure 1] Flowchart of selected steps of the method for producing a protein-containing beverage according to this embodiment. [Figure 2] Capillary electrophoresis protein profile of the native whey protein isolate. [Figure 3] Capillary electrophoresis plot of the protein profile of the native whey protein overlaid on two protein profiles for whey proteins derived from the cheese manufacturing process. [Figure 4] Capillary electrophoresis profile of a whey protein isolate derived from whey generated by a conventional cheese manufacturing process. [Figure 5] Capillary electrophoresis profile of an exemplary protein-containing beverage according to an embodiment of the invention. [Figure 6] Capillary electrophoresis profile of a first, conventional protein water beverage. [Figure 7] Capillary electrophoresis profile of a second, conventional protein water beverage. [Figure 8] Capillary electrophoresis profile of a third, conventional protein water beverage.

BEST MODE FOR CARRYING OUT THE INVENTION

[0027] Some of the figures are included as schematic diagrams. It is understood that the figures are for illustrative purposes and are not considered to show scale unless specifically stated to do so. Moreover, as schematic diagrams, the figures are provided to assist understanding and may not include all aspects or information compared to a realistic representation and may include exaggerated material for illustrative purposes.

[0028] In the figures, similar components and / or features may have reference numerals represented by the same numbers. Further, various components of the same type may be distinguished by letters following the reference numeral that identify the similar components and / or features. The reference numerals represented by the first number are used in the specification. The description is applicable to any one of the similar components and / or features having the same reference numeral represented by the first number regardless of the alphanumeric suffix.

[0029] This document describes protein-containing beverages that incorporate a protein component comprising one or more sources of natural proteins. In some embodiments, these natural proteins are the exclusive protein sources incorporated into the beverage. Exemplary protein components include undenatured milk protein sources procured directly from pasteurized or unpasteurized source cow's milk. These undenatured milk proteins may include undenatured whey protein, undenatured casein protein, or a combination of both types of proteins. In some embodiments, one or more undenatured whey proteins may have the same or similar concentration profiles as their concentration profiles in untreated source cow's milk. In additional embodiments, undenatured whey proteins may have different concentration profiles than their concentration profiles in untreated source cow's milk. In some embodiments, the concentration profiles of one or more undenatured casein proteins may further be the same or identical as their concentration profiles in source cow's milk. In additional embodiments, the concentration profiles of one or more undenatured casein proteins may differ from their concentration profiles in source cow's milk.

[0030] The protein components incorporated into protein-containing beverages may be selected to include proteins rich in the amino acid leucine and other branched-chain amino acids (e.g., isoleucine, valine). The protein components may include whey protein containing branched-chain amino acids at minimum threshold levels characteristic of undenatured whey protein. For example, a protein-containing beverage may contain whey protein having 5% by weight or more of leucine (a branched-chain amino acid) relative to the total weight of the whey protein. Other exemplary threshold levels for the leucine content of whey protein in a beverage include 12% by weight or more, 13% by weight or more, 14% by weight or more, 15% by weight or more, 16% by weight or more, 17% by weight or more, 18% by weight or more, 19% by weight or more, 20% by weight or more, etc., relative to the total weight of the whey protein. The exemplary ranges for the weight percentage of leucine relative to the total weight of whey protein include, among other weight ranges, 5% to 20% by weight, 10% to 20% by weight, 10% to 18% by weight, 11% to 20% by weight, 11% to 16% by weight, and 12% to 14% by weight.

[0031] The protein components incorporated into the protein-containing beverage may be selected to include proteins rich in other essential amino acids besides the branched-chain amino acids mentioned above. These essential amino acids include histidine, lysine, methionine, phenylalanine, threonine, and tryptophan. For example, the protein-containing beverage may contain a protein having 3% by weight or more of essential amino acids selected from histidine, lysine, methionine, phenylalanine, threonine, and tryptophan. The exemplary range for these essential amino acids may further include 3% to 20% by weight of the total protein in the protein-containing beverage. Additional exemplary ranges include, among other exemplary ranges for other essential amino acids, 5% to 15% by weight, 5% to 12.5% ​​by weight, 5% to 10% by weight, and 5% to 7.5% by weight. In further examples, one or more of the essential amino acids listed above may be present in amounts ranging from 1% to 10% by weight of the total weight of protein in the protein-containing beverage. For example, the essential amino acid threonine is present in protein-containing beverages at concentrations of 1% to 10% by weight, 2% to 8% by weight, 3% to 6% by weight, etc., relative to the total weight of the protein. These exemplary ranges may also apply to one of the other essential amino acids.

[0032] Protein-containing beverages may further contain combinations of the above-mentioned branched-chain amino acids and the above-mentioned essential amino acids. For example, a protein-containing beverage may contain 5% by weight or more of one or more branched-chain amino acids (e.g., 5% to 20% by weight, 11% to 18% by weight, etc.) and 5% by weight or more of one or more of the above-mentioned essential amino acids (e.g., 5% to 20% by weight, 3% to 10% by weight, 5% to 12% by weight, etc.).

[0033] In some embodiments, some or all of the proteins in the protein component of the beverage do not undergo any treatment, including denaturation treatments that denature the proteins. Such denaturation treatments include, among other treatments, treatments that significantly alter the shape of the undenatured proteins, treatments that decompose the undenatured proteins by enzymatic and / or chemical hydrolysis, and treatments that significantly alter one or more ionic properties of the undenatured proteins (e.g., permanently altering their isoelectric point). However, the protein component may include undenatured proteins that have been concentrated or separated from an untreated, natural protein source, such as cow's milk. Such treatments may include, among other treatments, evaporation to remove water from the milk, filtration to separate the milk components into a permeate fraction and a retained fraction (e.g., microfiltration, diafiltration, ultrafiltration, nanofiltration, etc.), chromatography to capture target elements of the milk on a substrate while allowing others to pass through to the eluate (e.g., column chromatography), precipitation, and dialysis.

[0034] As stated above, the protein component of this beverage may lack any proteins derived from the cheese-making process, such as whey protein separated as a byproduct during cheese curd formation, cooking, and / or machining. In most cases, the whey protein byproduct is (i) denatured by cheese-making conditions such as enzymatic hydrolysis, chemical acidity, and / or high temperature, or (ii) contaminated by other cheese-making compounds such as starter culture, hydrolytic enzymes, acids, protein fractions, surfactants, and emulsifiers. In some cases, cheese whey protein may be separated by filtration or chromatography. As a result, cheese whey protein does not contain all of the major whey proteins, including α-lactalbumin, β-lactoglobulin, or glycomacropeptides. In contrast, undenatured whey protein obtained directly from bovine milk that has not yet been used in cheese production retains the undenatured whey proteins (such as lactalbumin and β-lactoglobulin) found in the starting milk, while lacking compounds generated during cheese production (e.g., glycomacropeptides, lactic acid, starter culture, etc.). Undenatured whey protein may also contain soluble casein proteins, such as one or more of β-casein, α-casein, and κ-casein. These differences are evident even when undenatured whey protein is concentrated and / or separated from the starting bovine milk by removing most of the casein proteins and non-protein elements of the milk (including milk fat, lactose, and minerals). These concentration / separation processes for obtaining undenatured whey protein from milk share all the common characteristics of keeping the separated whey protein intact (i.e., not hydrolyzed), keeping it undenatured by exposure to high temperatures or extreme pH, and keeping it free from contamination by hydrolysis products of casein protein produced during the cheese-making process.

[0035] As stated above, the protein components in protein-containing beverages may include undenatured whey protein that has not undergone significant denaturation from its natural state as untreated bovine milk. Undenatured whey protein may also be called by other names, particularly serum whey proteins, ideal whey proteins, milk-whey proteins, milk-derived whey proteins, milk-soluble whey proteins, milk-serum whey proteins, casein-reduced milk proteins, and casein-depleted milk proteins. However, it should not be assumed that all whey proteins labeled with these names are actually undenatured whey proteins. The undenatured whey protein in the starting milk is not subjected to one or more denaturation steps that can denature the undenatured whey protein, such as hydrolytic enzymes or high temperatures (e.g., temperatures above 74°C). Examples of these whey protein denaturation steps can be found in other processes that use untreated bovine milk as a starting ingredient, particularly in processes such as cheese production, yogurt production, dairy gel production, and dairy powder production. When one or more whey proteins in untreated starting bovine milk become significantly denatured (e.g., their shape changes significantly, they are fractionated by hydrolysis, or one or more ionic properties such as their isoelectric point change significantly), they are no longer such undenatured whey proteins, even if they are labeled as such. Additional details regarding protein-containing beverages and methods for producing them will be discussed now.

[0036] Example of a protein-containing beverage An exemplary protein-containing beverage may comprise water, protein, one or more carbohydrates, one or more acidifying agents, and one or more flavorings. In additional embodiments, the protein-containing beverage may comprise one or more of the following: probiotics, plant-derived ingredients, fruit ingredients, vegetable ingredients, caffeine, and collagen. Water may constitute 90% to 97% by weight (e.g., 94% to 96% by weight) of the total weight of the beverage. Protein may constitute 2% to 8% by weight (e.g., 3.5% to 5.5% by weight) of the total weight of the beverage. One or more carbohydrates may constitute 0.01% to 2% by weight (e.g., about 1% by weight) of the total weight of the beverage. One or more acidifying agents and one or more flavorings may together constitute 0.1% to 1% by weight of the total weight of the beverage. The beverage may comprise sodium, potassium, and calcium supplied by the above components. For example, the beverage contains 0.01% to 0.1% by weight (e.g., 0.02% to 0.05% by weight) of sodium, 0.02% to 0.3% by weight (e.g., 0.02% to 0.1% by weight) of potassium, and 0.04% to 1.6% by weight (e.g., 0.05% to 1% by weight) of calcium.

[0037] Exemplary protein-containing beverages may contain proteins derived directly from bovine milk that have not been denatured by heat treatment, acidification, or enzymatic treatment. For example, the proteins may exclude whey proteins that have been denatured by excessive heating. In some examples, these heat-denatured whey proteins may form complexes with casein proteins. The proteins may further exclude casein proteins that have been chemically aggregated by placing them in an acidic environment (e.g., excessive levels of lactic acid and / or hydrochloric acid), or enzymatically hydrolyzed casein proteins and protein hydrolysates of casein proteins generated by the cheese-making process (e.g., glycomacropeptides).

[0038] The protein in the beverage may include, among other milk components, whey protein concentrated directly from bovine milk by separating it from at least some of the water, fat, other proteins (e.g., casein protein), sugars (e.g., lactose), and minerals of the milk. For example, the whey protein may be obtained from skim milk in which the milk fat has been reduced from about 3.25% by weight of the starting material to less than 1% by weight (relative to the total weight of the milk). The skim milk may undergo one or more filtration steps (e.g., microfiltration, ultrafiltration, diafiltration). This filtration step separates the whey protein from most of the minerals, sugars, and casein protein of the milk, firstly without agglutinating or gelling the casein protein. In some examples, the filtered whey protein may be further processed by a delactating process to remove more lactose (e.g., lactose).

[0039] The protein components produced by these separation and filtration processes may contain 50% by weight or more of protein relative to the total weight of the protein components. In some embodiments, the protein component may be a whey protein concentrate having 50% to 89.5% by weight of protein relative to the total weight of the protein components. In additional embodiments, the protein component may be a whey protein isolate having more than 89.5% by weight (e.g., 90% to 99.5% by weight) of protein relative to the total weight of the protein components. The protein component may contain both whey protein and casein protein. Embodiments include weight ratios of whey protein to casein protein (i.e., WP to CN) ranging from 50:50 to 99.9:0.1. In these embodiments, whey protein may constitute 50% to 99.9% by weight of the total protein in the protein components. Table 1 below lists the relative amounts of (i) total protein and (ii) total casein protein, as weight percentages, of β-casein present in beverages for eight exemplary whey protein to casein protein weight ratios.

[0040] Table 1: Weight percentage of β-casein for various ratios of whey to casein protein

[0041] [Table 1]

[0042] Casein and milk proteins found in bovine milk are actually a group of proteins. In other words, in the starting bovine milk, casein protein is α s1 -Casein (30-42% by weight of total protein in milk), β-casein (25-35% by weight), κ-casein (8-13% by weight), and α s2 -Casein (8-13% by weight) may be included. The whey protein in the starting bovine milk may contain β-lactoglobulin (5-15% by weight relative to the total weight of protein in the milk), α-lactalbumin (1.5-5% by weight), immunoglobulin (Igs) (1-3% by weight), bovine serum albumin (BSA) (0.2-0.5% by weight), and proteose peptone (1.5-7% by weight).

[0043] The relative amounts of casein and whey protein in the protein components incorporated into protein-containing beverages may differ significantly from those of untreated, starting cow's milk. That is, as mentioned above, filtration of starting cow's milk causes membrane permeation of many whey proteins, while much of the casein protein is retained in the permeate. The weight ratio of whey protein to casein protein in the permeate is the opposite of that found in starting cow's milk (e.g., approximately 80% by weight of casein protein and approximately 20% by weight of whey protein in starting cow's milk). On the other hand, the concentration profile of casein protein (i.e., α) s1 -Casein, β-Casein, κ-Casein, and α s2The β-casein concentration may be approximately the same as that measured in untreated bovine milk, because the milk has not undergone heat treatment, acidification, or enzymatic treatment such as in cheese production. In additional embodiments, the concentration of one or more casein proteins relative to one or more other casein proteins may differ from their relative concentrations in the untreated, starting bovine milk. For example, the casein protein in the protein component incorporated into the beverage may have a higher concentration of β-casein than that measured in untreated bovine milk (e.g., 40% to 95% by weight of the total weight of casein protein). The difference in concentration may be caused by one or more treatments (e.g., filtration) used to separate the milk component without denaturing the casein protein. Both whey protein and casein protein may remain dissolved throughout the entire pH range of the protein-containing beverage. Even if a protein-containing beverage reaches the isoelectric point of casein protein (i.e., pH 4.6) and then falls below it, the protein remains dissolved. The absence of casein protein precipitate below pH 4.6 is unexpected because casein protein typically precipitates in aqueous solutions within this acidic pH range. The protein solubility of a beverage can be measured by quantifying the amount of protein remaining in the supernatant fraction of a beverage sample subjected to centrifugation. As the protein content in the supernatant increases, the protein solubility in the beverage increases. On the other hand, a higher protein content in the solid pellet at the end of the centrifuge tube indicates lower protein solubility in the beverage.

[0044] The concentration profiles of different whey proteins in the protein components incorporated into the beverage (e.g., the relative weight ratio of β-lactoglobulin to α-lactalbumin) may further be similar to those measured in the starting milk. For example, the weight ratio of β-lactoglobulin to α-lactalbumin in the protein component may be in the range of 2:1 to 4:1 (e.g., 3:1), which corresponds to the weight ratio of β-lactoglobulin to α-lactalbumin in untreated bovine milk. Similarly, the protein component may have concentrations of one or more other whey proteins (e.g., Igs, BSA, proteose peptone, etc.), which correspond to the concentrations of these whey proteins in untreated bovine milk. In additional embodiments, one or more of the whey proteins may be reduced or removed from the protein components incorporated into the beverage. For example, the levels of β-lactoglobulin or α-lactalbumin in the whey protein profile of the protein component may be significantly reduced compared to untreated bovine milk. Embodiments of these protein components include α-lactalbumin-depleted protein components having a β-lactoglobulin to α-lactalbumin weight ratio of 1000:1 to 5:1 (e.g., 100:1 to 10:1). Embodiments of these protein components further include β-lactoglobulin-depleted protein components having a β-lactoglobulin to α-lactalbumin weight ratio of 1:1000 to 1:5 (e.g., 1:100 to 1:10). Differences in concentration may be caused by one or more processes (e.g., filtration) used to separate milk components without denaturing whey protein.

[0045] An exemplary protein-containing beverage may further possess several sensory properties that make the beverage desirable to drink. These sensory properties include, among other sensory properties, the viscosity of the beverage, the powderiness (e.g., granularity) of the beverage's texture, the turbidity of the beverage, the acidity of the beverage, the color of the beverage, the flavor (e.g., sweetness) of the beverage, and the clarity of the beverage. For example, the turbidity of a protein-containing beverage indicates the degree of cloudiness (e.g., opacity) of the beverage, which is measured by the amount of light scattered by particles suspended in the beverage. Viscosity characterizes the concentration of the fluid in the beverage, which can be measured by the change in a given rotational parameter at the spindle rotation speed using an instrument such as a Brookfield® viscometer. In some embodiments, the beverage is sweetened without the addition of conventional sweeteners, among other conventional sweeteners, particularly sucrose, stevia, and / or sucralose.

[0046] Exemplary manufacturing method of protein-containing beverage Figure 1 shows a method 100 for producing the protein-containing beverage as an example of a selective embodiment. Method 100 includes a step 102 of combining water and a protein component to form an aqueous protein mixture. The method may further include a step of combining additional components with the aqueous protein mixture to form an intermediate beverage mixture. These additional components may include, among other types of components, one or more of flavorings, colorings, and sweeteners. The intermediate beverage mixture may be stirred for a given period of time (e.g., 10-60 minutes) to allow time for the protein component and the additional components to hydrate. An edible acid (e.g., phosphoric acid) may be added to the hydrated intermediate beverage mixture to adjust the pH of the mixture to a target level (e.g., pH 2.5-4, pH 3.5, etc.) (104). The acidified and hydrated intermediate beverage mixture may be homogenized to form a homogenized beverage mixture (106). Homogenization of the acidified and hydrated intermediate beverage mixture may be carried out by a two-stage homogenization process comprising, firstly, a higher pressure stage (e.g., 13790 kPa (2000 psi)) and secondly, a lower pressure stage (3447 kPa (500 psi)). The homogenized beverage mixture may be pasteurized (108). Exemplary pasteurization conditions may include a pasteurization temperature in the range of 88°C (190°F) to 104°C (220°F) and a pasteurization time in the range of 5–60 seconds (e.g., 6 seconds). The pasteurized protein-containing beverage may be bottled to form the final protein-containing beverage (110). The pasteurized protein-containing beverage may be bottled at a high temperature (e.g., 79–89°C (175–193°F)), with the bottling stage being the final stage of pasteurization of the protein-containing beverage. In some embodiments, while the bottles are being filled, the bottle opening, which represents a critical control point (CCP), may be kept at a temperature higher than 79°C (175°F) to prevent the introduction of food spoilage microorganisms and / or other contaminants. In other embodiments, the protein-containing beverage may be concentrated, such as a water-reduced concentrate, for packaging and shipping (112).

[0047] An additional example (not shown) of the method for producing the protein-containing beverage may include a step of acidifying the protein components to form an acidified protein mixture. Acidification may be carried out by adding an edible acid (e.g., phosphoric acid) to the acidified protein mixture to adjust the pH of the mixture to a target level (e.g., pH between 2.5 and 4, pH 3.5, etc.). Additional components may be acidified together with the protein or added to the acidified protein mixture. The additional components may include one or more of other types of components, in particular, flavorings, colorings, and sweeteners. Water may be added to the acidified protein mixture, and the mixture may be stirred for a given period (e.g., 10-60 minutes) to give time for the components to hydrate. The acidified and hydrated intermediate beverage mixture may be homogenized to form a homogenized beverage mixture (106). Homogenization of the acidified and hydrated intermediate beverage mixture may be carried out in one or two stages of homogenization. The two-stage homogenization may comprise a higher pressure stage (e.g., 13790 kPa (2000 psi)) and, secondly, a lower pressure stage (3447 kPa (500 psi)). In some examples of the two-stage homogenization, the higher pressure stage is carried out first, while in others, the lower pressure stage is carried out first. The intermediate beverage mixture may be pasteurized. In some examples, the intermediate beverage is pasteurized before homogenization. In some examples, the intermediate beverage is pasteurized after homogenization. In further examples, the intermediate beverage is pasteurized and homogenized simultaneously. Exemplary pasteurization conditions may include a pasteurization temperature in the range of 88°C (190°F) to 104°C (220°F) and a pasteurization time in the range of 5–60 seconds (e.g., 6 seconds). Pasteurized protein-containing beverages may be bottled to form the final protein-containing beverage. Pasteurized protein-containing beverages may be bottled at a high temperature (e.g., 79-89°C (175-193°F)), and the bottling stage represents the final stage of pasteurization of the protein-containing beverage.In some embodiments, while the bottles are being filled, the bottle opening, which represents a critical control point (CCP), may be maintained at a temperature higher than 77°C (170°F) to prevent the introduction of food spoilage microorganisms and / or other contaminants. In other embodiments, the protein-containing beverage may be concentrated, such as a water-reduced concentrate, for packaging and shipping.

[0048] experiment Amino acid profiles of various "high-protein" foods The protein profiles of numerous "high-protein" foods are compared to the protein profile of this embodiment of the protein-containing beverage. Protein content can be measured using the classical Kjeldhal method, employing calibrated and automated metering. Table 2 below lists the branched-chain amino acids, and specifically the weight percentage of leucine, in a single unit of each food containing 20 grams of total protein.

[0049] Table 2: Amino acid profile of a single unit of food containing 20 grams of total protein

[0050] [Table 2]

[0051] As shown in Table 2, the percentage of branched-chain amino acids such as leucine in this protein-containing beverage is remarkably high compared to the other listed protein sources: soy protein isolate, pea protein isolate, rice protein, chicken, beef, hard-boiled eggs, and Alaskan salmon. The protein-containing beverage has a branched-chain amino acid percentage approximately 140-148% higher than other protein sources, and furthermore, a BCAA leucine percentage 149-154% higher. As described above, branched-chain amino acids (especially leucine) have been shown in sports nutrition to be more bioavailable and more readily used in anabolic processes such as muscle building than other essential amino acids.

[0052] Comparison of undenatured whey protein and cheese whey protein The protein-containing beverages listed in Table 2 above contain undenatured whey protein as a protein component. The protein profiles of undenatured whey protein and other proteins can be measured using capillary electrophoresis. Capillary electrophoresis works by separating proteins based on their charge and size, and by detecting the relative amounts of the separated proteins using diode array detection (DAD). Because whey and casein proteins have different sizes and charges, they can be separated and measured using such capillary electrophoresis techniques. The capillary electrophoresis profile of undenatured whey protein is shown in Figure 2. The profile shows large peaks for whey proteins α-lactalbumin and β-lactoglobulin, and significantly smaller peaks for casein protein. No recognizable peaks for casein-glycomalopeptides (cGMPs) are observed. This protein profile is consistent with undenatured whey protein induced by filtration of undenatured dairy milk. Filtration allows smaller whey proteins (e.g., α-lactalbumin and β-lactoglobulin) to pass through the filtration permeate, while micellar casein is captured in the filtration retaining solution. As discussed below, some of the casein proteins that are not incorporated into larger casein micelles pass through the filtration permeate along with the whey proteins. The largest fraction of these smaller casein proteins is β-casein (β-CN).

[0053] Protein profile contrast can be observed when comparing the undenatured whey protein profile in Figure 2 with the whey protein profile derived from the cheese-making process shown in Figures 3 and 4. Figure 3 shows the overlap of three capillary electrophoretic protein profiles, including one undenatured whey protein profile and two whey protein profiles containing whey protein derived from the cheese-making process. Figure 4 shows the capillary electrophoretic protein profile for whey protein isolate (WPI) induced due to the cheese-making process. The undenatured whey protein profile shown in Figure 3 has larger peaks for whey proteins α-lactalbumin and β-lactoglobulin than either of the whey protein sources from cheese-making (i.e., "Cheese Whey" 1 and 2). The undenatured whey protein profile also shows significant peaks for smaller casein proteins (e.g., α, β, and κ-casein) that are undetectable in the protein profiles for Cheese Whey 1 and 2. This is explained by the greatly depleted amount of casein protein in cheese wheys 1 and 2, which becomes cheese curd during the cheese-making process. On the other hand, both cheese wheys 1 and 2 have significant peaks for the smaller cGMP fraction that is further generated during cheese production. The undenatured whey protein profile does not have a detectable cGMP peak.

[0054] The protein profiles shown in Figure 4 exhibit a similar pattern to those of cheese wheys 1 and 2 in Figure 3. However, Figure 3 shows larger peaks for α-lactalbumin and β-lactoglobulin whey proteins relative to the cGMP peak. This is because the WPI undergoes more processing to separate the whey proteins from other proteins in the cheese whey, such as cGMP. Both types of whey proteins sourced from the cheese manufacturing process do not produce detectable peaks for intact casein protein.

[0055] The undenatured whey protein shown in Figure 2 indicates the absence of cGMP in the sample. However, the peak for casein protein, representing approximately 13% by weight of total protein, is intact casein protein, with the largest portion being β-casein. In contrast, the cheese whey protein profile in Figures 3 and 4, representing 14% by weight of protein, is cGMP, with less than 2% by weight being casein protein. The difference in protein profiles between undenatured whey protein and cheese whey protein generates a difference in the amino acid profile of the protein samples. Table 3 below shows the amino acid profile of the undenatured whey protein sample, which has higher weight percentages of branched-chain amino acids and essential amino acids than the amino acid profile of the whey protein isolate derived from cheese whey.

[0056] Table 3: Amino acid profiles of undenatured WPI and cheese whey-derived WPI

[0057] [Table 3]

[0058] Table 3 shows that whey protein isolates derived from undenatured whey protein have increased weight percentages of essential amino acids, particularly leucine, compared to whey protein isolate samples derived from whey obtained from the cheese manufacturing process (i.e., WPI derived from cheese whey).

[0059] Differences in the protein profiles between undenatured whey protein and cheese whey protein further affect the physical properties of the protein samples. For example, the large amount of intact casein protein in the undenatured whey protein sample leads to higher thermal stability in beverages made with the undenatured whey protein sample compared to beverages made with the cheese whey protein sample. Thermal stability tests were performed on test beverages made with (i) 5% w / w undenatured whey protein isolate in water (see Figure 2 above) and (ii) 5% w / w cheese whey protein isolate in water (see Figure 3 above). The test beverages were heat-treated in an oil bath, maintaining the beverage temperature at 90.5°C for 20 minutes. The results are listed in Table 4.

[0060] Table 4: Thermal stability tests of test beverages made with undenatured and cheese WPI.

[0061] [Table 4]

[0062] The test beverage made with undenatured whey protein remained a fluid liquid after heat treatment without a significant increase in viscosity and passed the thermal stability test. In contrast, the test beverage made with cheese whey protein solidified into a solid gel by the end of the heat treatment and failed the thermal stability test.

[0063] Comparison of an exemplary protein beverage with conventional protein water. Protein profiles were taken for an exemplary protein-containing beverage and three comparative protein-containing beverages. Selected characteristics of the protein-containing beverages are listed in Table 5 below.

[0064] Table 5: Characteristics of protein-containing beverages used in protein profiles

[0065] [Table 5]

[0066] Figure 5 shows the capillary electrophoresis protein profile of an exemplary protein-containing beverage. The beverage contains an undenatured whey protein source as the sole protein source. The protein profile in Figure 5 is similar to the protein profile in Figure 2 for the undenatured whey protein sample. Both protein profiles show large peaks for α-lactalbumin and β-lactoglobulin, and significant peaks for intact casein proteins (e.g., α,β, and κ-casein). Both protein profiles further indicate a lack of cGMP.

[0067] Figures 6–8 show capillary electrophoresis protein profiles for three commercially available protein drinks (i.e., comparative protein drinks #1, #2, and #3). All three protein profiles show a significant peak for cGMP and a lack of a peak for intact casein protein. This suggests cheese whey protein as the primary protein source for these comparative protein drinks.

[0068] As described above, the difference in protein profiles between the exemplary beverage made with undenatured whey protein and the comparative protein water made with cheese whey protein is translated into a difference in amino acid profiles. The branched-chain amino acid (BCAA) profiles for the exemplary protein beverage and the three comparative protein waters (i.e., comparative protein beverages #1, #2, and #3) were compared by measuring the weight percentages of the amino acids leucine, isoleucine, and valine for each beverage. Individual amino acids can be identified and quantified using high-pressure liquid chromatography and ultraviolet detection (HPLC-UV). The measurement results are listed in Table 6 below.

[0069] Table 6: BCAA profiles of exemplary and comparative protein beverages

[0070] [Table 6]

[0071] Only comparative protein beverage #1 had a leucine level comparable to the exemplary protein beverage. However, this protein beverage had a lower total amount of BCAAs than the exemplary protein beverage.

[0072] The differences in protein profiles between the exemplary beverage made with undenatured whey protein and the comparative protein water made with cheese whey protein are further translated into differences in their essential amino acid (EAA) profiles. The essential amino acid profiles for the three exemplary and comparative protein waters (i.e., comparative protein beverages #1, #2, and #3) were compared by measuring the weight percentages of the amino acids histidine, lysine, methionine, phenylalanine, threonine, and tryptophan for each beverage. The measurement results are listed in Table 7 below.

[0073] Table 7: Exemplary and comparative EAA profiles of protein beverages

[0074] [Table 7]

[0075] Table 7 shows exemplary protein beverages with significantly higher total EEA compared to all three comparative protein beverages. The exemplary protein beverages had abnormally high levels of threonine (an essential amino acid that helps regulate proteins in the body and is a precursor to serine and glycine). Like the precursors of serine and glycine, threonine is also essential for collagen and elastin, which are necessary for strong muscles and connective tissue (heart health). Threonine is also an essential building block for T cells by the thymus, which is crucial for immune health. In the gastrointestinal tract, threonine is needed to produce a protective gel layer in the intestines, helping to protect the intestines from digestive enzymes. Animal studies have shown that deficiency results in digestive problems and a reduced immune response. It is hypothesized that damage to the intestinal membrane can lead to reduced nutrient absorption and other health problems. In addition to methionine and aspartic acid, threonine assists liver function in fat processing.

[0076] Generally, threonine is an essential amino acid for humans and therefore must be obtained through diet. Threonine is a crucial amino acid as a precursor to serine and glycine, playing a vital role in various bodily functions, including immune responses through T cell production, digestive health through improved mucosal layers and intestinal protection, liver health through aiding fat processing, and for healthy muscles and connective tissue.

[0077] In the foregoing description, numerous details have been provided for illustrative purposes to provide an understanding of the various embodiments of this technology. However, it may be obvious to those skilled in the art that certain embodiments may be carried out without some of these details.

[0078] Since several embodiments have been disclosed, it will be apparent to those skilled in the art that various modifications, alternative structures, and equivalents may be used without departing from the spirit of the embodiments. Furthermore, numerous well-known processes and components have not been described in order to avoid unnecessarily obscuring the Art. Therefore, the foregoing descriptions should not be taken as limiting the scope of the Art.

[0079] Where a range of values ​​is provided, each value interposing between the upper and lower limits of that range is to be further specifically disclosed, to the smallest fraction of the lower limit, unless the context clearly indicates otherwise. Any narrower range between any indicated value or an unindicated interposing value within the indicated range and any other indicated value or interposing value is encompassed. The upper and lower limits of those smaller ranges may be independently included in or excluded from the range. Each range in which one or both limits are included in a smaller range, or in which neither limit is included in a smaller range, is further encompassed in the Art, subject to any specifically excluded limits within the indicated range. If an indicated range includes one or both limits, ranges excluding one or both of those included limits are further included. Where multiple values ​​are provided in a list, any encompassed range or any of those values ​​is similarly specifically disclosed.

[0080] As used herein and in the accompanying claims, the singular forms “a,” “an,” and “the” include plural references unless otherwise explicitly indicated by the context. For example, a reference to “a material” includes multiple such materials, and a reference to “the cell” includes references to one or more cells and their equivalents known to those skilled in the art.

[0081] Furthermore, the words “comprise(s),” “comprising,” “contain(s),” “containing,” “include(s),” and “including,” as used herein and in the following claims, are intended to indicate the presence of the features, integers, components, or actions shown. However, they do not preclude the presence or addition of one or more other features, integers, components, actions, or groups.

Claims

1. A protein-containing beverage, Moisture and The beverage contains 2% to 8% by weight of protein relative to its total weight, and the protein is A whey protein comprising 12% by weight or more of leucine relative to the total weight of the whey protein, A protein-containing beverage that includes casein protein.

2. The protein-containing beverage according to claim 1, wherein the whey protein constitutes 50% to 99.9% by weight of the protein.

3. The protein-containing beverage according to claim 1, wherein the casein protein is selected from the group consisting of α-casein, β-casein, and κ-casein.

4. The protein-containing beverage according to claim 1, wherein the casein protein is in a dissolved state.

5. The protein-containing beverage according to claim 1, wherein the casein protein constitutes 0.1% to 50% by weight of the protein.

6. The protein-containing beverage according to claim 4, wherein the casein protein constitutes 5% to 10% by weight of the protein.

7. The protein-containing beverage according to claim 1, wherein the weight ratio of whey protein to casein protein in the protein-containing beverage is in the range of 50:50 to 99.9:0.

01.

8. The protein-containing beverage according to claim 1, wherein the beverage further contains less than 0.45% by weight of sodium relative to the total weight of the beverage.

9. The protein-containing beverage according to claim 1, wherein the beverage further contains 0.02% to 3% by weight of potassium relative to the total weight of the beverage.

10. The protein-containing beverage according to claim 1, wherein the beverage further contains 0.4% to 1.65% by weight of calcium relative to the total weight of the beverage.

11. The beverage is a protein-containing beverage according to claim 1, wherein the beverage does not contain glycomacropeptides.

12. The protein-containing beverage according to claim 1, wherein the lactose content in the beverage is 1% by weight or less.

13. The protein-containing beverage according to claim 1, wherein the content of food-grade acid in the beverage is 2% by weight or less.

14. The beverage is a protein-containing beverage according to claim 1, wherein the beverage has a viscosity of 5 mPa·s or less at room temperature.

15. The protein-containing beverage according to claim 1, wherein the protein is not derived from the cheese manufacturing process.

16. The protein-containing beverage according to claim 1, further comprising one or more components selected from the group consisting of an acidifying agent, a flavoring agent, a probiotic, a plant-derived component, a fruit component, a vegetable component, caffeine, and collagen.

17. A method for producing a protein-containing beverage, A process of filtering milk to form a protein isolate, wherein the protein isolate is whey protein, and contains 12% by weight or more of leucine relative to the total weight of the whey protein, A filtration process including casein protein, A method comprising the step of combining the protein isolate with an aqueous composition to form the protein-containing beverage.

18. The method according to claim 17, wherein the whey protein constitutes 50% to 99.9% by weight of the protein isolate.

19. The method according to claim 17, wherein the casein protein is selected from the group consisting of α-casein, β-casein, and κ-casein.

20. The method according to claim 17, wherein the casein protein is 0.1% to 50% by weight of the protein isolate.

21. The method according to claim 17, wherein the casein protein is 5% to 10% by weight of the protein.

22. The method according to claim 17, wherein the protein-containing beverage further contains less than 0.45% by weight of sodium relative to the total weight of the beverage.

23. The method according to claim 17, wherein the protein-containing beverage further contains 0.02% to 3% by weight of potassium relative to the total weight of the beverage.

24. The method according to claim 17, wherein the protein-containing beverage has a viscosity of 5 mPa·s or less at room temperature.

25. The method according to claim 17, wherein the protein-containing beverage does not contain protein derived from the cheese manufacturing process.

26. A method for producing a protein-containing beverage product, A step of providing a protein-containing aqueous mixture containing total protein, wherein the total protein is Casein protein and, A process of providing a whey protein, comprising a whey protein having 12% by weight or more of leucine relative to the total weight of the whey protein, The process of homogenizing and pasteurizing the protein-containing aqueous mixture, A method comprising the steps of bottling the homogenized and pasteurized protein-containing aqueous mixture to form the protein-containing beverage product.

27. The method according to claim 26, further comprising the step of adding a food-grade acid to the protein-containing aqueous mixture to adjust the pH of the mixture to a range of 2 to 4.

28. The method according to claim 26, wherein the food-grade acid added to the protein-containing aqueous mixture adjusts the pH of the protein-containing aqueous mixture to about 3.0 to 3.

5.

29. The method according to claim 27, wherein the food-grade acid comprises phosphoric acid.

30. The method according to claim 26, wherein the whey protein accounts for 50% to 99.9% by weight of the total protein.

31. The method according to claim 26, wherein the casein protein is selected from the group consisting of α-casein, β-casein, and κ-casein.

32. The method according to claim 26, wherein the casein protein is 0.1% to 50% by weight of the total protein.

33. The method according to claim 32, wherein the casein protein is 5% to 10% by weight of the protein.

34. The method according to claim 26, wherein the protein-containing aqueous mixture further comprises one or more flavorings, one or more colorings, and one or more sweeteners.

35. The method according to claim 26, wherein the protein-containing aqueous mixture further comprises one or more of sodium citrate, potassium citrate, and tricalcium citrate.

36. The method according to claim 26, wherein the total protein does not originate from the cheese manufacturing process.

37. The protein-containing beverage product according to claim 26, wherein the product does not contain glycomacropeptides.

38. The method according to claim 26, wherein the lactose content in the beverage is 1% by weight or less.

39. The method according to claim 26, wherein the whey protein comprises α-lactalbumin and β-lactoglobulin.

40. The method according to claim 26, wherein the casein protein comprises β-casein.

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