Dairy products and methods

Abstract

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of making and using these milk protein concentrates and food products.

Description

[Technical Field]

[0001] The present invention relates to high protein foods comprising liquid dairy protein concentrates, as well as methods for their preparation and use. [Background technology]

[0002] Dairy, sports, and medical beverages, or high-protein foods such as cultured products or cheeses, can be made by adding high-protein ingredients to a dairy matrix or some other composition. Desirable properties of high-protein dairy ingredients are: -It has a pleasant flavor, Contains high concentrations of protein and does not contain additives such as stabilizers or sweeteners, allowing for flexibility in formulation. Low lactose content for nutritional reasons or to avoid problems such as browning in high-protein foods, and · Easy to mix with the rest of the ingredients in high-protein foods.

[0003] High protein dairy ingredients include milk protein concentrate, whey protein concentrate, and caseinates.

[0004] Milk protein concentrate (MPC) is a dairy product that has been processed to a higher protein content than normally occurs in milk. Most MPCs are defined by expressing the percentage of milk protein in dry matter. For example, MPC 85 contains at least 85% milk protein per 100 parts dry matter. MPC is generally prepared by a process utilizing ultrafiltration or microfiltration to concentrate the protein concentration while simultaneously removing lactose and membrane-permeable minerals, thereby producing a retentate stream. Optionally, MPC can also be prepared by subjecting the ultrafiltered or microfiltered retentate to diafiltration and concentrating or drying the retentate as needed.

[0005] MPC has traditionally been supplied to producers of high protein foods in one of two ways: 1) Where local sources of fresh milk are available, the milk can be ultrafiltered or microfiltered to provide a retentate that can be stored refrigerated for up to one week, after which time the milk typically forms a gel and spoils. However, many producers of high-protein foods do not have access to cost-effective sources of fresh milk or do not want to invest in the equipment for the production of MPC. 2) MPC can be provided by spray drying the retentate of ultrafiltration or microfiltration to produce an MPC powder. However, high-protein foods prepared from powdered MPC can have undesirable flavors as a result of the drying process or as a result of storing the MPC in its dry state. High-protein foods prepared from powdered MPC also require high-shear mixing, usually in boiling water, to redissolve the powder.

[0006] Therefore, there is a need for alternative dairy protein concentrates that have high concentrations of protein, commercially useful shelf life, acceptable and improved flavor, and / or are easier to incorporate into food products.

[0007] It is an object of the present invention to provide an improved or alternative liquid milk protein concentrate, or at least to provide the public with a useful choice. Summary of the Invention

[0008] In one aspect, the present invention provides a method of preparing a protein-containing food product, the method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing the milk protein concentrate with one or more additional ingredients to produce a protein-containing food product, the milk protein concentrate comprising: i) at least about 6% total protein by weight, preferably up to about 25% total protein by weight, and ii) contains at least about 50% total protein by weight based on total non-fat solids; The milk protein concentrate has no apparent gelation after storage at a temperature of about 20°C for at least about 3 months.

[0009] In one aspect, the present invention provides a method of preparing a protein-containing food product, the method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing the milk protein concentrate with one or more additional ingredients to produce a protein-containing food product, the milk protein concentrate comprising: i) at least about 9% by weight total protein, and ii) contains at least about 60% total protein by weight based on total non-fat solids; The milk protein concentrate has no apparent gelation after storage at a temperature of about 20°C for at least about 3 months.

[0010] In one aspect, the present invention provides a method of preparing a protein-containing food product, the method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing the milk protein concentrate with one or more additional ingredients to produce a protein-containing food product, wherein the milk protein concentrate after storage at a temperature of about 20° C. for at least about 1, 2, or 3 months is i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A combination of any two or more or all of i) to iv).

[0011] In various embodiments, the method may include holding the milk protein concentrate at a temperature of at least about 10° C. for at least about 3 days.

[0012] In various embodiments, the milk protein concentrate may be subjected to a heat treatment having an F0 value of at least 3.0.

[0013] In various embodiments, the milk protein concentrate may be subjected to a heat treatment having an F0 value of at least 6.0. In various embodiments, the milk protein concentrate is subjected to a heat treatment having an F0 value of at least 9.0.

[0014] In various embodiments, the milk protein concentrate may be prepared by a process that includes subjecting fresh fluid milk to ultrafiltration or microfiltration to produce a retentate.

[0015] In various embodiments, the fresh fluid milk is not subjected to heat treatment above 80° C. or 81° C. prior to ultrafiltration or microfiltration.

[0016] In various embodiments, the method may include subjecting the retentate to a heat treatment having an F0 value of at least 3.0 to prepare a milk protein concentrate.

[0017] In various embodiments, the milk protein concentrate is not reconstituted.

[0018] In various embodiments, the milk protein concentrate after storage at a temperature of about 20° C. for at least about 1, 2, or 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) Any combination of two or more or all of i) to iii).

[0019] In various embodiments, the protein-containing food product may comprise at least about 1%, 1.5%, 2%, or 2.5% total protein by weight.

[0020] In various embodiments, one or more additional ingredients may include lipids, carbohydrates, flavorings, vitamins, minerals, fiber, thickeners, emulsifiers, stabilizers, food additives, colorants, proteins, or any combination of two or more of these ingredients.

[0021] In various embodiments, the protein-containing food product may be a liquid nutritional composition, a beverage, ice cream, acidified / fermented milk, cheese, pudding, frozen dessert, coffee whitener, a foam layer in biscuits or chocolate, a cream, or a gel.

[0022] In various embodiments, the cheese may be fresh cheese or processed cheese.

[0023] In various embodiments, the cheese may be a fresh cheese.

[0024] In various embodiments, the cheese may be cream cheese, quark, petit suisse, fromage fraîche, queso panela, queso fresco, paneer, or cottage cheese.

[0025] In one embodiment, the processed cheese may be processed cream cheese.

[0026] In one embodiment, the fermented milk may be yogurt.

[0027] In various embodiments, the beverage may be a dairy beverage or a sports drink. In various embodiments, the dairy beverage may be a liquid nutritional composition, a low-lactose milk, a flavored milk, or a fortified milk.

[0028] In a further aspect, the present invention provides the use of a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk in the preparation of a protein-containing food product, the milk protein concentrate comprising: a) at least about 6% total protein by weight, and b) containing at least about 50% total protein by weight based on total non-fat solids; The milk protein concentrate has no apparent gelation after storage at a temperature of about 20°C for at least about 3 months.

[0029] In a further aspect, the present invention provides the use of a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk in the preparation of a protein-containing food product, the milk protein concentrate comprising: a) at least about 9% by weight total protein, and b) containing at least about 60% total protein by weight based on total non-fat solids; The milk protein concentrate has no apparent gelation after storage at a temperature of about 20°C for at least about 3 months.

[0030] In a further aspect, the present invention provides the use of a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk in the preparation of a protein-containing food product, the milk protein concentrate comprising at least about 9% by weight total protein, and after storage at a temperature of about 20° C. for at least about 1, 2, or 3 months, the milk protein concentrate: i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A combination of any two or more or all of i) to iv).

[0031] In a further aspect, the present invention provides a method for preparing a liquid milk protein concentrate, the method comprising: a) providing a composition comprising casein and whey protein; b) subjecting the composition to microfiltration or ultrafiltration to produce a retentate; and c) subjecting the retentate to a heat treatment having an F0 value of at least 3.0 to produce a milk protein concentrate comprising at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat, wherein the milk protein concentrate does not have apparent gelation after storage at a temperature of about 20°C for at least about 3 months.

[0032] In a further aspect, the present invention provides a method for preparing a liquid milk protein concentrate, the method comprising: a) providing a composition comprising casein and whey protein; b) subjecting the composition to microfiltration or ultrafiltration to produce a retentate; and c) subjecting the retentate to a heat treatment having an F0 value of at least 3.0 to prepare a milk protein concentrate; The milk protein concentrate comprises at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20° C. for at least about 3 months, the milk protein concentrate does not have apparent gelation.

[0033] In a further aspect, the present invention provides a method for preparing a liquid milk protein concentrate, the method comprising: a) providing a composition comprising casein and whey protein; b) subjecting the composition to microfiltration or ultrafiltration to produce a retentate; and c) subjecting the retentate to a heat treatment having an F0 value of at least 3.0 to prepare a milk protein concentrate; The milk protein concentrate comprises at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20° C. for at least about 1, 2, or 3 months, the milk protein concentrate: i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A combination of any two or more or all of i) to iv).

[0034] In various embodiments, the milk protein concentrate after storage at a temperature of about 20° C. for at least about 1, 2, or 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) Any combination of two or more or all of i) to iii).

[0035] In various embodiments, the composition comprising casein and whey protein is fresh milk.

[0036] In various embodiments, the composition comprising casein and whey protein is whole milk or skim milk.

[0037] In various embodiments, the method may include subjecting the composition to microfiltration or ultrafiltration or a combination thereof.

[0038] In one embodiment, the method comprises subjecting the composition to ultrafiltration to produce an ultrafiltration retentate, and subjecting the ultrafiltration retentate to microfiltration to produce a retentate. In another embodiment, the method comprises subjecting the composition to microfiltration to produce a microfiltration retentate, and subjecting the microfiltration retentate to ultrafiltration to produce a retentate.

[0039] In various embodiments, the method comprises: i) subjecting a first composition comprising casein and whey protein to ultrafiltration to produce an ultrafiltration retentate; ii) subjecting a second composition comprising casein and whey protein to microfiltration to produce a microfiltration retentate; and iii) Combining the ultrafiltration retentate with the microfiltration to produce a retentate.

[0040] In various embodiments, prior to heat treatment, the retentate may be subjected to diafiltration to produce a diafiltration retentate.

[0041] In various embodiments, the diafiltration retentate may be evaporated to produce a concentrated retentate prior to heat treatment.

[0042] In various embodiments, the method may include directly subjecting the retentate, diafiltration retentate, or concentrated retentate to heat treatment.

[0043] In various embodiments, the dairy protein concentrate does not include added non-dairy ingredients.

[0044] In various embodiments, the dairy protein concentrate does not contain added stabilizers, mouthfeel enhancers, emulsifiers, thickeners, or sweeteners.

[0045] In various embodiments, the milk protein concentrate may comprise at least about 6%, 9%, 10%, 11%, 12%, 13%, 14%, 14.5%, 15%, 15.5%, or 16% total protein by weight.

[0046] In various embodiments, the milk protein concentrate may contain from about 6% to about 25% total protein by weight.

[0047] In various embodiments, the milk protein concentrate may comprise from about 6% to about 24%, 6% to about 23%, about 9% to about 25%, about 9% to about 24%, about 9% to about 23%, or about 9% to about 22% total protein by weight.

[0048] In various embodiments, the residual liquid may comprise at least about 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 75% by weight of total non-fat solids.

[0049] In various embodiments, the retentate may comprise at least about 55%, 60%, 65%, or 75% total protein by weight based on total non-fat solids.

[0050] In various embodiments, the milk protein concentrate may be encapsulated to produce an encapsulated milk protein concentrate comprising at least about 13.8% total protein by weight, or less than about 13.8% total protein by weight and at least about 75% total protein by weight based on total solids non-fat.

[0051] In various embodiments, the milk protein concentrate after storage at a temperature of about 4° C. for at least about 1, 2, or 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) Any combination of two or more or all of i) to iii).

[0052] In various embodiments, the milk protein concentrate after storage at a temperature of about 20° C. for at least 1, 2, or 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) Any combination of two or more or all of i) to iii).

[0053] In various embodiments, the milk protein concentrate after storage at a temperature of about 30° C. for at least 1, 2, or 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) Any combination of two or more or all of i) to iii).

[0054] In various embodiments, the milk protein concentrate after storage for at least about 1, 2, or 3 months at a temperature of about 4°C, 20°C, or 30°C has a viscosity of less than about 950 MPa.s when measured at a shear rate of 100 sec-1 at a temperature of 20°C.

[0055] In a further aspect, the present invention provides a heat-treated, shelf-stable liquid milk protein concentrate produced by the methods described herein.

[0056] In a further aspect, the present invention provides a heat-treated, shelf-stable liquid milk protein concentrate, the concentrate comprising a microfiltration retentate or an ultrafiltration retentate or a combination thereof, the milk protein concentrate comprising: a) at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat; and b) has no apparent gelling after storage for at least 3 months at a temperature of about 20°C.

[0057] In a further aspect, the present invention provides a heat-treated, shelf-stable liquid milk protein concentrate, the concentrate comprising a microfiltration retentate or an ultrafiltration retentate or a combination thereof, the milk protein concentrate comprising: b) at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat; and c) after storage for at least 1, 2, or 3 months at a temperature of about 20°C; i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A combination of any two or more or all of i) to iv).

[0058] In various embodiments, the milk protein concentrate may comprise at least about 55%, 60%, 65%, or 75% total protein by weight based on total non-fat solids.

[0059] In a further aspect, the present invention provides a method for preparing a liquid nutritional composition, the method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing the milk protein concentrate with at least one lipid source and at least one carbohydrate source to prepare a liquid nutritional composition, wherein the milk protein concentrate comprises: i) at least about 13.8% by weight total protein, or ii) less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat; The milk protein concentrate has no apparent gelation after storage at a temperature of about 20°C for at least about 3 months.

[0060] In a further aspect, the present invention includes a liquid nutritional composition comprising: a) a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk; c) at least one lipid source, and d) at least one carbohydrate source, the milk protein concentrate comprising: i) at least about 13.8% by weight total protein, or ii) the milk protein concentrate comprises less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat, and after storage for at least about 3 months at a temperature of about 20° C., the milk protein concentrate does not have apparent gelling, and the liquid nutritional composition a) at least about 5% by weight total protein; e) about 0.1% to about 30% by weight of fat; f) about 0.1% to about 45% carbohydrates, and g) Contains about 50 to about 300 kcal per 100 mL of the composition.

[0061] In various embodiments, the liquid nutritional composition may comprise at least about 5%, 6%, 8%, 10%, 12%, 15%, or at least about 16% total protein by weight.

[0062] In a further aspect, the present invention provides a method for preparing yogurt, said method comprising the steps of: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; b) the milk protein concentrate, i) at least one additional ingredient selected from the group comprising one or more of milk powder, liquid milk, and lactose powder; and ii) mixing with a yogurt starter to produce a yogurt mix; and c) fermenting the yogurt mix to prepare yogurt, the milk protein concentrate comprising: i) at least about 13.8% by weight total protein, or ii) less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat; The milk protein concentrate after storage for at least one month at a temperature of about 20° C. i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A method that is a combination of any two or more or all of i) to iv).

[0063] In a further aspect, the present invention provides a yogurt comprising a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk, the milk protein concentrate comprising: i) at least about 13.8% by weight total protein, or ii) a milk protein concentrate comprising less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20° C. for at least 1, 2, or 3 months, iii) exhibits essentially no visible gelation or aggregation; iv) containing less than about 5% by weight of sediment; v) having a brightness value of at least about 70; vi) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or vii) A combination of any two or more or all of i) to iv), and the yogurt contains at least about 3% total protein by weight.

[0064] In various embodiments, the yogurt may comprise at least about 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, or at least about 8% total protein by weight.

[0065] In a further aspect, the present invention provides a method of preparing a dairy beverage, the method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing the milk protein concentrate with liquid milk, or milk powder, or a combination thereof to produce a dairy beverage, wherein the milk protein concentrate comprises: i) at least about 13.8% by weight total protein, or ii) a milk protein concentrate comprising less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20° C. for at least 1, 2, or 3 months, i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A combination of any two or more or all of i) to iv).

[0066] In a further aspect, the present invention provides a method for preparing a sports drink, the method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing the milk protein concentrate with one or more additional ingredients selected from the group comprising one or more flavorings, sweeteners, one or more colorings, one or more stabilizers, acidity regulators, one or more vitamins, one or more minerals, and one or more enzymes to produce a sports beverage, wherein the milk protein concentrate is i) at least about 13.8% by weight total protein, or ii) a milk protein concentrate comprising less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat, said milk protein concentrate having, after storage at a temperature of about 20° C. for at least 1, 2, or 3 months: i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A combination of any two or more or all of i) to iv).

[0067] In various embodiments, the milk protein concentrate comprises at least about 55%, 60%, 65%, 70%, or 75% total protein by weight based on total non-fat solids.

[0068] In one embodiment, the milk protein concentrate has no apparent gelation after storage at a temperature of about 20° C. for at least about 3 months.

[0069] In various embodiments, the dairy protein concentrate may be or include a dairy protein concentrate produced by a method described herein or a dairy protein concentrate described herein.

[0070] In various embodiments, a method for preparing a stable heat-treated liquid milk protein concentrate comprises: a) pasteurizing fresh whole milk; b) If necessary, separating this pasteurized whole milk to produce skim milk and cream; c) standardizing either pasteurized whole milk or skim milk with cream, as appropriate; d) fractionating either whole milk or skim milk by ultrafiltration and / or microfiltration to produce a concentrated milk protein fraction or a retentate; e) optionally adding water to the whole milk or skim milk during ultrafiltration and / or microfiltration to achieve diafiltration and produce a concentrated dialyzed milk protein retentate; f) optionally treating the milk protein retentate by cation exchange; g) optionally evaporating the concentrated milk protein retentate to produce a further concentrated milk protein retentate; h) standardizing the milk protein retentate prepared and concentrated by adding cream, if necessary; i) heating the concentrated milk protein retentate to a temperature to achieve an F0 value of 3.0 or greater; and j) aseptically packaging the stable heat-treated liquid milk protein concentrate.

[0071] Any embodiment or preferred aspect described herein may relate to any aspect described herein, either alone or in combination with any one or more of the embodiments or preferred aspects described herein, unless otherwise stated or indicated.

[0072] The present invention may also be broadly described as consisting of the parts, elements and features individually or collectively indicated or presented herein in this specification of the present application, and as consisting of any and all combinations of any two or more of said parts, elements and features, and where specific integers that have known equivalents in the art to which the present invention pertains are set forth herein, such known equivalents are deemed to be incorporated herein as if individually set forth.

[0073] Recitation of a range of numbers disclosed herein (e.g., 1 to 10) also incorporates recitation of every rational number within that range (e.g., 1, 1.1, 2, 3, 3.9, 4, 5, 6, 6.5, 7, 8, 9, and 10), and any range of rational numbers within that range (e.g., 2 to 8, 1.5 to 5.5, and 3.1 to 4.7), and thus all subranges of every range explicitly disclosed herein are intended to be expressly disclosed herein. These are merely examples of what is specifically intended, and all possible combinations of numerical values between the minimum and maximum values recited should be considered to be expressly stated within this application as well.

[0074] Where this specification cites external sources, including patents and other documents, this is generally for the purpose of providing a context for discussing features of the present invention. Unless otherwise expressly stated, the citation of such sources should not be construed as an admission by any legal authority that such sources are prior art or form part of the common general knowledge in the art. The invention will now be described, by way of example only, with reference to the following drawings: [Brief explanation of the drawings]

[0075] [Figure 1] FIG. 1 is a flow diagram illustrating an exemplary method for producing a liquid milk protein concentrate described herein. [Figure 2] FIG. 2 is a flow diagram illustrating an exemplary method for producing a liquid milk protein concentrate described herein. DETAILED DESCRIPTION OF THE INVENTION

[0076] Detailed Description of the Invention The present invention relates to a method of preparing a protein-containing food product using a heat-treated liquid milk protein concentrate made directly from fresh milk and to the use of a heat-treated liquid milk protein concentrate made directly from fresh milk in the preparation of a protein-containing food product. The present invention also relates to liquid MPC made from heat-treated milk.

[0077] Food products prepared from the liquid MPC described herein generally have improved flavor, and liquid MPC requires less time to hydrate compared to powdered MPC, resulting in fewer undissolved powder particles. Furthermore, liquid MPC generates minimal foaming upon hydration compared to powdered MPC, and therefore the use of antifoaming agents may not be required with liquid MPC. 1.Definition

[0078] As used herein, the term "comprising" means "consisting at least in part of." When interpreting sentences within this specification that include the term, all features prefaced by the term in each sentence must be present, although other features may also be present. Related terms such as "comprise" and "comprised" should be interpreted similarly.

[0079] The term "liquid nutritional composition" refers to an aqueous composition that is preferably ingested or administered by mouth. Alternatively, the liquid nutritional composition may be administered by other means, such as feeding the patient through a stomach tube, including nasogastric feeding and gastric feeding. Liquid nutritional compositions include "medical foods," "enteral nutrition," "foods for special medical purposes," liquid meal replacements, and nutritional supplements. The liquid nutritional compositions of the present invention provide substantial amounts of protein, carbohydrates, and typically fat, as well as optional vitamins and minerals. In an exemplary embodiment, the liquid nutritional composition provides a balanced diet.

[0080] As used herein, the term "milk protein concentrate (i.e., MPC)" refers to a milk protein product that is greater than 42%, preferably greater than 75%, milk protein on a dry matter basis. Typically, MPC maintains approximately the same ratio of casein to whey protein as that found in milk. Alternatively, MPC may be prepared with a higher ratio of casein to whey protein than that typically occurring in milk. Milk protein concentrates may also include modified or functionalized MPC, such as calcium-depleted MPC, or other counterion-modified MPC. Such concentrates are known in the art.

[0081] "Calcium-depleted MPC" may be produced by depleting the calcium content of unmodified MPC to 20-85% of the calcium content of the unmodified MPC by subjecting an aqueous solution of unmodified MPC to cation exchange using a food-approved cation exchanger containing monovalent cations, and recovering the modified MPC. Calcium-depleted MPC may be produced by the method described in International Patent Application Publication No. WO 2001 / 041578, which is incorporated herein by reference in its entirety.

[0082] As used herein, the term "shelf-stable" refers to a sterilely packaged liquid composition that remains in a liquid state after extended storage for at least about 2 months, 3 months, 6 months, 12 months, or at least about 24 months at temperatures of about 20° C., 22° C., or about 25° C. The liquid composition exhibits essentially no visible settling, gelling, or clumping and exhibits minimal bacterial growth after storage.

[0083] As used herein, the term "milk protein" refers to a value calculated from the percentage of nitrogen in a sample using the following formula: Total milk protein (%) = Nitrogen (%) x 6.38 See Cunniff, P. ed. 1997. § 33.2.11 "AOAC Official Method 991.20 Nitrogen (Total) in Milk," and "Official Methods of Analysis of AOAC International. 16th ed., 3rd Revision. Vol. II. AOAC International. Gaithersburg, MD. (Chapter 33. 0 pg. 11).

[0084] As used herein, "apparent gelation" refers to a voluminous material that may peel from the container pouch upon pouring, which is due to an irreversible state change of the dairy product in which the contents of the container lose their fluidity and form a weak but irreversible gel.

[0085] As used herein, the terms "fresh milk" and "fresh liquid milk" refer to raw milk obtained directly from cows at the time of milking or that has undergone minimal processing after milking. These terms contemplate materials prepared by pasteurization and / or standardization of raw milk, e.g., milk that has been pasteurized at a temperature of about 70°C to 74°C for about 8 to about 60 seconds. Excluded from the scope of these terms are materials prepared by reconstituting milk and / or MPC powder or by combining powders in water (or any other liquid) to produce liquid milk.

[0086] As used herein, the term "directly" when referring to the MPC preparations described herein is intended to mean that the MPC is prepared from fresh liquid milk with minimal intervention and further processing. In particular, the term "directly" means, of course, that the liquid MPC is not prepared by reconstitution of powdered MPC. 2. Raw materials

[0087] The heat-treated fluid milk protein concentrate can be produced directly from fresh fluid milk, which is mammalian milk.

[0088] In some embodiments, the fresh liquid milk is milk from any mammal, including but not limited to, cow, sheep, goat, pig, mouse, buffalo, camel, yak, horse, donkey, llama, or human, with cow's milk being the preferred source.

[0089] In various embodiments, the fresh liquid milk is not reconstituted. In various embodiments, the fresh liquid milk may be whole milk or skim milk.

[0090] In various embodiments, the milk protein concentrate may be made from a composition comprising casein and whey protein. In various embodiments, the composition comprising casein and whey protein may be fresh milk. In various embodiments, the composition comprising casein and whey protein may be whole milk or skim milk. 3. Ultrafiltration and Microfiltration

[0091] To produce a heat-treated liquid milk protein concentrate directly from fresh liquid milk, the fresh liquid milk may first be filtered. In one embodiment, the milk protein concentrate may be prepared by a process comprising subjecting fresh liquid milk to ultrafiltration and / or microfiltration to produce a retentate.

[0092] A filter is a porous barrier that physically blocks the passage of particles in a feedstream larger than the pores, while allowing particles smaller than the pores to pass through. Selective filters with pores in the 0.001–0.1 μm range act as ultrafiltration (UF) systems. This pore size range allows each UF system to block the passage of molecules and compounds with molecular weights ranging from 1,000 to 500,000 Da. The smallest particle that the pores of a particular UF system can retain is commonly referred to as its molecular weight cutoff. UF systems commonly used in dairy applications to produce MPC typically have molecular weight cutoffs between 5,000 and 10,000 Da. These UF system cutoffs retain all of the milk fat (present as milk fat globules), milk proteins, and residual amounts of small milk components in a fraction called the retentate. Water, lactose, non-protein nitrogen, and dissolved minerals pass freely through the pores of this UF system, producing a fraction called the permeate. The permeate does not contain milk fat or milk proteins. UF processing of milk or skim milk fractionates the milk solids to produce a retentate that becomes the MPC with a higher milk protein content.

[0093] Suitable membranes include polyethersulfone membranes. As will be apparent to those skilled in the art, other ultrafiltration membranes known in the art may be more suitable.

[0094] In various embodiments, ultrafiltration is performed to remove at least 1,000, 1,500, 2,000, 3,000, 3,500, 4,000, 5,000, 6,000, 7,000, 8,000, 9,000, 10,000, 12,500, 15,000, 17,500, 20,000, 25,000, 30,000, 40,000, 50,000, 60,000, 70,000, 80,000, 90,000, 100,000, 150,000, 200,000, 250,000, 300,000, 350,000, 400,000, 450,000, or 500,000 Measurements may be performed using membranes with a molecular weight cutoff of 100 Da, and useful ranges may be selected between any of these values, e.g., about 1,000 to about 30,000, about 3,000 to about 30,000, about 5,000 to about 30,000, about 1,000 to about 25,000, about 2,000 to about 25,000, about 3,000 to about 25,000, about 5,000 to about 25,000, about 1,000 to about 20,000, about 2,000 to about 20,000, about 3,000 to about 20,000, about 5,000 to about 20,000, about 10,000 to about 20,000, about 2,000 to about 15,000, about 3,000 to about 1 5,000, about 5,000 to about 15,000, about 2,000 to about 10,000, about 3,000 to about 10,000, about 5,000 to about 10,000, about 1,000 to 500,000, about 10,000 to about 500,000, about 1,000 to 400,000, about 10,000 to about 400,000, about 1,0 The molecular weight may be selected from about 10,000 to about 300,000, about 10,000 to about 300,000, about 1,000 to 200,000, about 10,000 to about 200,000, about 1,000 to 100,000, about 10,000 to 100,000, about 1,000 to 50,000, and about 10,000 to about 50,000.

[0095] In various embodiments, ultrafiltration may be carried out using membranes having pore sizes of about 0.001 to about 0.1 μm.

[0096] The pore size range of microfiltration (MF) systems is approximately 0.05 to approximately 0.2 μm. This pore size allows small proteins to pass through, and the resulting retentate contains all of the milk fat, most of the casein (which should be present as casein micelles), and some residual components. The permeate contains water, the milk proteins α-lactalbumin and β-lactoglobulin, lactose, and soluble minerals. While MF concentrates milk proteins, the MPC produced from the MF retentate contains lower amounts of α-lactalbumin and β-lactoglobulin than present in the original milk.

[0097] In various embodiments, the milk is subjected to microfiltration and / or ultrafiltration at a temperature of less than about 80°C, preferably from about 5 to about 79°C, more preferably from about 10 to about 50°C.

[0098] In various embodiments, the residual liquid may comprise at least about 15% by weight total non-fat solids. 4.Diafiltration

[0099] The retentate from ultrafiltration or microfiltration may subsequently be subjected to diafiltration. In various embodiments, the retentate may be subjected to diafiltration to produce a diafiltered retentate before heat treatment. Diafiltration is the addition of water to the retentate from ultrafiltration or microfiltration, which allows for the removal of additional membrane-permeable species without significantly increasing the concentration of membrane-retained species. 5. Evaporation

[0100] Evaporation may be used in combination with, and preferably after, diafiltration to further concentrate the retentate. In various embodiments, the diafiltered retentate may be evaporated to produce a concentrated retentate prior to heat treatment. Suitable evaporation processes are well known in the art and may include falling film evaporation, plate evaporation, centrifugal evaporation, or thin film evaporation. Preferably, the evaporation concentration is such that the lactose concentration in the concentrated retentate does not exceed that of the original skim milk. 6.Standardization

[0101] Standardization of the milk or retentate, diafiltration retentate, or concentrated retentate can be used to standardize the fat content of the MPC. In various embodiments, the method comprises adding cream to the skim milk prior to ultrafiltration and / or microfiltration. In other embodiments, the method comprises adding cream to the milk protein retentate, diafiltration retentate, and / or concentrated retentate prior to heat treatment. 7.Heat treatment

[0102] After filtration, the retentate may be subjected to heat treatment. In various embodiments, the method may include directly subjecting the retentate, diafiltration retentate, or concentrated retentate to heat treatment.

[0103] As those skilled in the art will appreciate, the lethal effect of high temperature on microorganisms is dependent on both temperature and holding time, and it is well known that increasing the temperature reduces the time required to kill the same number of microorganisms. The time required to reduce the initial number of microorganisms at a particular temperature is commonly referred to as the "F-value." As explained in Mullan, WMA (2007) (Mullan, WMA, "Calculator for determining the F-value of a thermal process." [Online]. Available at www.dairyscience.info / calculators-models / 134-f-value-thermal-process.html) and references therein, the F-value of a thermal process can be calculated by plotting it against the process time, in which case the lethality rate can be calculated using the following formula (Stobo, 1973):

number

[0104] The F value is calculated as the sum of the lethality rate and the residence time t at each stage of the heat treatment process. Specifically, F0 is the equivalent time required at a reference temperature of 121.1°C using a Z value of 10°C.

number

[0105] As discussed herein, the milk protein concentrates used in the methods of the present invention are typically subjected to a heat treatment while exhibiting useful heat stability, e.g., without forming a gel, to have an F value of at least 3.0, preferably at least 6.0, and more preferably at least 9.0.

[0106] Various heat treatments may be used on the retentate or concentrated retentate, such as ultra-high temperature (UHT) treatment. Typical UHT conditions are 135-155°C for 0.1-20 seconds, although longer times, such as 10, 15, 20 seconds, or even longer, are possible. Another method used to ensure sterility is often retort heat treatment at 120-130°C for 10-20 minutes. This example heat treatment may have an F0 value well above the minimum threshold. Other equivalent heat treatment combinations are known and may be applicable to the present invention if they adequately meet microbial stability requirements. As an example of this process, heat treatments exceeding original pasteurization but with an F0 value of less than 3, such as 135°C for 0.5 seconds or 127°C for 2 seconds, may be applied to extend shelf life in refrigerated storage. Other known non-thermal processes may be used in combination with heat treatments to inhibit microbiological activity in milk protein concentrates, for example, for microfiltration.

[0107] Thus, the F value can be used to describe the heat input to a particular process. F0 is a measure of the lethal heat resulting from a particular heat treatment (usually measured at the point of lowest lethality in the vessel). This number is the equivalent lethal effect of several minutes at 121.1°C, assuming instantaneous heating and cooling and a Z value of 10°C. As discussed herein, the milk protein concentrates used in the present invention are typically subjected to heat treatments with an F0 value of at least 3.0 while exhibiting useful heat stability, e.g., without forming a gel.

[0108] In various embodiments, the milk protein concentrate may be subjected to a heat treatment having an F0 value of at least 3.0, or at least 6.0, or at least 9.0.

[0109] In various embodiments, the milk protein concentrate may be subjected to a heat treatment after ultrafiltration or microfiltration and / or after diafiltration to have an F0 value of at least 3.0, or at least 6.0, or at least 9.0.

[0110] In various embodiments, the retentate may be subjected to a heat treatment having an F0 value of at least 3.0, or at least 6.0, or at least 9.0 to prepare a milk protein concentrate.

[0111] Heat treatment may be carried out continuously, typically through a series of heat exchangers, or in some cases by direct steam injection and flash cooling followed by aseptic packaging. Heat treatment can also be carried out in batches on product in sealed containers, but in this case, a minimum F0 value requirement must be met throughout the container at a lower temperature and for a longer holding time than would be used in a continuous process.

[0112] Referring to Figure 1, whole milk or skim milk may be subjected to fractionation by ultrafiltration or microfiltration as discussed herein, and the retentate may be collected. Cream may be separated from the whole milk, if desired, and used to standardize the solids content of the whole milk, skim milk, or ultrafiltration or microfiltration retentate, if desired. Diafiltration may be used to increase the solids content of the ultrafiltration or microfiltration retentate, if desired. Cation exchange chromatography may be used to modify the cation content of the ultrafiltration or microfiltration retentate, if desired. After filtration, and optional cation exchange and / or standardization, the collected retentate is a milk protein concentrate. The milk protein concentrate is subjected to a heat treatment having an F0 value of at least 3 and aseptically packaged to produce a stable liquid milk protein concentrate.

[0113] Referring to Figure 2, evaporation, preferably in combination with diafiltration, may optionally be used to increase the protein content of the ultrafiltration or microfiltration retentate. 8. Heat-treated liquid milk protein concentrate

[0114] In various embodiments, described herein are heat-treated, shelf-stable liquid milk protein concentrates produced by the methods described herein.

[0115] In various embodiments, the milk protein concentrate comprises: i) at least about 6% total protein by weight, and ii) may contain at least about 50% total protein by weight based on total non-fat solids;

[0116] In various embodiments, the milk protein concentrate may comprise at least about 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 13.8%, 14%, 14.5%, 15%, 15.5%, or 16% total protein by weight.

[0117] In various embodiments, the milk protein concentrate may comprise up to about 25%, 24%, 23%, 22%, 21%, 20%, 19%, 18%, 16% total protein by weight.

[0118] In various embodiments, the milk protein concentrate comprises at least about 6%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%, 11.6%, 11.7%, 11.8%, 11.9 ...9%, 11.1%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%, 11.6%, 11.7%, 1 , 11.4% by weight, 11.5% by weight, 11.6% by weight, 11.7% by weight, 11.8% by weight, 11.9% by weight, 12% by weight, 12.1% by weight, 12.2% by weight, 12.3% by weight, 12.4% by weight, 1 2.5% by weight, 12.6% by weight, 12.7% by weight, 12.8% by weight, 12.9% by weight, 13% by weight, 13.1% by weight, 13.2% by weight, 13.3% by weight, 13.4% by weight, 13.5% by weight, 13. 6% by weight, 13.7% by weight, 13.8% by weight, 13.9% by weight, 14% by weight, 14.1% by weight, 14.2% by weight, 14.3% by weight, 14.4% by weight, 14.5% by weight, 14.6% by weight, 14.7 Weight%, 14.8% by weight, 14.9% by weight, 15% by weight, 15.1% by weight, 15.2% by weight, 15.3% by weight, 15.4% by weight, 15.5% by weight, 15.6% by weight, 15.7% by weight, 15.8% by weight %, 15.9%, 16%, 16.25%, 16.5%, 16.75%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, 20%, 20.5%, 21%, 22%, 23%, 24%, or about 25% by weight of total protein, and any range may be selected between any of these values.

[0119] In various embodiments, the milk protein concentrate may comprise from about 6% to about 25% total protein by weight, and useful ranges may be selected from any of these values, such as from about 6% to about 25% by weight, or from about 6% to about 22% by weight, 6% to about 20% by weight, 6% to about 18% by weight, or from about 6% to about 15% by weight, or from about 6% to about 12% by weight, or from about 6% to about 10% by weight, or from about 8% to about 25% by weight, or from about 8% to about 22% by weight, 8% to about 20% by weight, 8% to about 18% by weight, or from about 8% to about 15% by weight, or from about 8% to about 12% by weight, or from about 8% to about 10% by weight, or from about 9% to about 25% by weight, or from about 9% to about 25% by weight. 2% by weight, 9% to about 20% by weight, 9% to about 18% by weight, or about 9% to about 15% by weight, or about 9% to about 12% by weight, or about 9% to about 10% by weight, or about 10% to about 25% by weight, or about 10% to about 22% by weight, 10% to about 20% by weight, 10% to about 18% by weight, or about 10% to about 15% by weight, or It may be selected from about 10% by weight to about 12% by weight, or about 12% by weight to about 25% by weight, or about 12% by weight to about 22% by weight, 12% by weight to about 20% by weight, 12% by weight to about 18% by weight, or about 12% by weight to about 15% by weight, about 14% by weight to about 25% by weight, or about 14% by weight to about 22% by weight, 14% by weight to about 20% by weight, or 14% by weight to about 18% by weight.

[0120] In various embodiments, the milk protein concentrate may comprise at least about 50%, 55%, 60%, 65%, 70%, 75%, 80%, or 85% total protein by weight based on total non-fat solids.

[0121] In various embodiments, the milk protein concentrate comprises: i) at least about 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 13.8%, 14%, or 15% total protein by weight, and ii) may contain at least about 50%, 55%, 60%, 65%, 70%, 75%, or 80% total protein by weight based on total non-fat solids.

[0122] In various embodiments, the milk protein concentrate may comprise at least about 13.8% total protein by weight, or may comprise less than about 13.8% total protein by weight and at least about 75% total protein by weight based on total solids non-fat.

[0123] In various embodiments, the milk protein concentrate may comprise less than about 13.8%, or less than about 13.5%, or less than about 13% total protein by weight, and at least about 75%, or at least about 80%, or at least about 85% total protein by weight based on total solids non-fat.

[0124] Protein content can be measured by the Kjedahl method, which has a conversion factor of 6.38. Other methods for measuring protein content will be apparent to those skilled in the art.

[0125] In various embodiments, the method may include holding the milk protein concentrate at a temperature of at least about 10° C. for at least about 3 days prior to the mixing step. In various embodiments, the method may include holding the milk protein concentrate at a temperature of at least about 10° C. for at least about 3 days, or at least about 4 days, or at least about 5 days, or at least about 7 days, or at least about 8 days, or at least about 10 days prior to the mixing step. In various embodiments, the method may include holding the milk protein concentrate at a temperature of at least about 20° C. for at least about 3 days, or at least about 4 days, or at least about 5 days, or at least about 7 days, or at least about 8 days, or at least about 10 days prior to the mixing step.

[0126] The milk protein concentrate produced by the methods described herein is stable after storage for at least about 3 months at a temperature of about 20°C. Stability can be demonstrated by a variety of means and measurements, including viscosity, gelation or flocculation, sedimentation, or whiteness value. Other methods of determining stability are known to those skilled in the art. Of course, the milk protein concentrate need not be stored for 3 months by the methods of the present invention, but the milk protein concentrate is suitable for such storage.

[0127] In various embodiments, the milk protein concentrate exhibits no apparent gelation after storage at a temperature of about 20° C. for at least about 3 months.

[0128] In various embodiments, the milk protein concentrate after storage at a temperature of about 20° C. for at least about 3 months may have a viscosity of less than about 100 mPa s when measured at a temperature of 20° C. and a shear rate of 39.8 mPa s / sec.

[0129] The viscosity of a sample may be measured by methods known to those skilled in the art. One method involves using an MCR302 rheometer (ANTON PAAR) with a cup and ball geometry (CC27-SS and CC27, diameters 28.992 mm and 26.663 mm). Prior to measurement, the sample is pre-sheared at 300 s / s for 1 minute, followed by a 1-minute rest period. The sample is subjected to a shear rate sweep from 0.001 to 398 s / s, and the viscosity is measured at 39.8 s / s and / or 100 s / s. Samples are measured at 20°C.

[0130] In various embodiments, the milk protein concentrate may be free of apparent gelation after storage at a temperature of about 20° C. for at least about 1, 2, or 3 months, or at least about 4 months, or at least about 5 months, or at least about 6 months, or at least about 8 months, or at least about 12 months, or at least about 15 months, or at least about 18 months, or at least about 24 months.

[0131] In various embodiments, the milk protein concentrate after storage at a temperature of about 20° C. for at least about 1 month, 2 months, 3 months, or at least about 4 months, or at least about 5 months, or at least about 6 months may have a viscosity of less than about 100 mPa s when measured at a temperature of 20° C. and a shear rate of 39.8 / sec.

[0132] In various embodiments, the milk protein concentrate after storage at a temperature of about 20° C. for at least about 1 month, 2 months, or at least about 3 months may have a viscosity of less than about 100 mPa s, 90 mPa s, 80 mPa s, or 70 mPa s when measured at a temperature of 20° C. and a shear rate of 39.8 mPa s / sec.

[0133] In various embodiments, the milk protein concentrate after storage at a temperature of about 20° C. for at least about 1 month, 2 months, 3 months, or at least about 4 months, or at least about 5 months, or at least about 6 months has a viscosity of about 2000, 1800, 1750, 1600, 1500, 1400, 1250, 1600, 1750, 1800, 1950, 2000, 2150, 2250, 2300, 2400, 2500, 2600, 2750, 2800, 2950, 3000, 3150, 3250, 3300, 3400, 3500, 3600, 3750, 3800, 3950, 4000, 4150, 4250, 4300, 4400, 4500, 4600, 4750, 4800, 4950, 5000, 5150, 5250, 5300, 5400, 5500, 5600, 5750, 5800, 5950, 6000, 6150, 6250, 6300, 6400, 6500, 6600, 6750, 6800, 6950, 7000, 7150, 7250, 7300, 7400, 7500, 7600, 7750, 7800, 7950, 8000, 8150, 8250, 8 It may have a viscosity of less than 1200, 1100, 1000, 975, 950, 925, 900, 875, 850, 825, 800, 775, 750, 725, 700, 675, 650, 625, 600, 575, 550, 525, 500, 475, 450, 425, 400, 375, 350, 325, 300, 275, 250, 225, 200, 175, 150, 125, or 100 mPa.s.

[0134] In various embodiments, the milk protein concentrate after storage at a temperature of about 20° C. for at least about 1 month, 2 months, 3 months, or at least about 4 months, or at least about 5 months, or at least about 6 months has a viscosity of about 2000, 1800, 1750, 1600, 1500, 1400, 1250, 1600, 1750, 1800, 1950, 2000, 2150, 2250, 2300, 2400, 2500, 2600, 2750, 2800, 2950, 3000, 3150, 3250, 3300, 3400, 3500, 3600, 3750, 3800, 3950, 4000, 4150, 4250, 4300, 4400, 4500, 4600, 4750, 4800, 4950, 5000, 5150, 5250, 5300, 5400, 5500, 5600, 5750, 5800, 5950, 6000, 6150, 6250, 6300, 6400, 6500, 6600, 6750, 6800, 6950, 7000, 7150, 7250, 7300, 7400, 7500, 7600, 7750, 7800, 7950, 8000, 8150, 8250, 8 It may have a viscosity of less than 1200, 1100, 1000, 975, 950, 925, 900, 875, 850, 825, 800, 775, 750, 725, 700, 675, 650, 625, 600, 575, 550, 525, 500, 475, 450, 425, 400, 375, 350, 325, 300, 275, 250, 225, 200, 175, 150, 125, or 100 mPa.s.

[0135] In various embodiments, the milk protein concentrate after storage at a temperature of about 4° C. for at least about 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) Any combination of two or more or all of i) to iii).

[0136] In various embodiments, the milk protein concentrate after storage at a temperature of about 20° C. for at least about 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) Any combination of two or more or all of i) to iii).

[0137] In various embodiments, the milk protein concentrate after storage at a temperature of about 30° C. for at least about 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) Any combination of two or more or all of i) to iii).

[0138] Gelling or clumping may be assessed visually upon removal from storage for gelation and clumping, and by assessing sediment in the storage container after pouring out the sample.

[0139] The sediment concentration may be measured by diluting the sample to 10% (w / w) protein with water and centrifuging in a Heraeus Multifuge 1S-R (Thermo Scientific) in a swinging bucket rotor TTH400 at 1709 × g for 30 minutes at 20° C. in pre-weighed centrifuge tubes. The supernatant is removed after reconstitution and the weight of the remaining sediment is calculated on a wet basis (w / w).

number

[0140] Whiteness values may be determined using ColorFlex EZ (HunterLab) by measuring the color tone of a sample using a general-purpose program. Standard white and black tiles are used for calibration. Whiteness is then recorded as an indication of any darkening of the sample and is based on the L*, A*, B* color space.

number

[0141] In various embodiments, the milk protein concentrate after storage for at least about 3 months at a temperature of about 20°C, or about 30°C, or about 4°C may have a brightness value of at least 70, such as at least 75, or at least 80.

[0142] In various embodiments, the milk protein concentrate after storage at a temperature of about 20°C for at least about 3 months has a damping factor characteristic of a liquid when measured at or above 20°C.

[0143] In various embodiments, the milk protein concentrate after storage for at least about 3 months at a temperature of about 20°C has a decay ratio greater than 1 when determined by small strain rheology testing performed at or above 20°C.

[0144] The damping rate may be determined using the method described by Lam et al. (Lam, E., Otter, D., Huppertz, T., Zhou, P. & Hemar, Y. (2019). Effect of transglutaminase and acidification temperature on the gelation of reconstituted milk. International Dairy Journal, 92 (59-68)), whereby G' and G" values were recorded as a function of time using an MCR301 rheometer (Anton Paar) at a constant frequency of 1 Hz and a constant applied strain of 0.5% at a temperature of at least 20°C. The damping rate was determined by the G' / G" ratio determined at each time point and was calculated using the method described by Mezger (TG Mezger, Ulrich Zorll (Ed.), The rheology handbook: for users of rotational and oscillatory rheometers, Hannover, Germany (2002)).

[0145] In various embodiments, the milk protein concentrate is not reconstituted.

[0146] In various embodiments, the milk protein concentrate may be encapsulated to produce an encapsulated milk protein concentrate comprising at least about 13.8% total protein by weight, or less than about 13.8% total protein by weight and at least about 75% total protein by weight based on total solids non-fat.

[0147] In various embodiments, the milk protein concentrate does not include added stabilizers or texture enhancers.

[0148] In various embodiments, the dairy protein concentrate does not include added non-dairy ingredients, for example, in various embodiments, the dairy protein concentrate does not include added stabilizers, texturizers, emulsifiers, flavoring agents, or thickeners.

[0149] In various embodiments, the milk protein concentrate may be a high-fat milk protein concentrate. The high-fat milk protein concentrate may be produced by blending the milk protein concentrate with cream or vegetable oil, or by ultrafiltration or microfiltration of whole milk. The high-fat milk protein concentrate may include products having a protein:fat ratio of less than 50:1.

[0150] In various embodiments, the present invention provides a method for preparing a liquid milk protein concentrate, the method comprising: a) providing a composition comprising casein and whey protein; b) subjecting the composition to microfiltration or ultrafiltration to produce a retentate; and c) subjecting the retentate to a heat treatment having an F0 value of at least 3.0 to produce a milk protein concentrate comprising at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat, wherein the milk protein concentrate does not have apparent gelation after storage at a temperature of about 20°C for at least about 3 months. 9. Protein-rich foods

[0151] In various embodiments, the present invention provides a method for preparing a protein-containing food product, the method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk; and b) mixing the milk protein concentrate with one or more additional ingredients to produce a protein-containing food product, the milk protein concentrate comprising: i) at least about 6% total protein by weight, and ii) a milk protein concentrate comprising at least about 50% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20° C. for at least about 1, 2, or 3 months, i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A combination of any two or more or all of i) to iv).

[0152] In various embodiments, the present invention provides the use of a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk in the manufacture of a protein-containing food product, the milk protein concentrate comprising: a) at least about 6% total protein by weight, and b) a milk protein concentrate comprising at least about 50% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20° C. for at least about 1, 2, or 3 months, i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A combination of any two or more or all of i) to iv).

[0153] The dairy protein concentrate may be mixed with additional ingredients to produce a protein-containing food product. In various embodiments, the method may include mixing the dairy protein concentrate with one or more additional ingredients to produce a protein-containing food product. The protein-containing food product may be any edible consumer product capable of retaining protein.

[0154] In various embodiments, the protein-containing food may contain at least about 1%, 1.5%, 2%, or 2.5% total protein by weight. In various embodiments, the protein-containing food may contain from about 1% to about 25% total protein by weight, and useful ranges may be selected between any of these values, such as from about 1% to about 20%, or from about 1 to about 16%, or from 1% to about 15%, or from 1% to about 14%, or from about 1% to about 12%, or from about 1% to about 10%, or from about 2% to about 20%, or from about 2% to about 16%, or from 2% to about 15%, or from 2% to about 14%. %, or about 2% to about 12% by weight, or about 2% to about 10% by weight, about 4% to about 20% by weight, or about 4% to about 16% by weight, 4% to about 15% by weight, 4% to about 14% by weight, or about 4% to about 12% by weight, or about 4% to about 10% by weight, about 5% to about 20% by weight, or about 5% to about 16% by weight, 5% to about 15% by weight, 5% to about 14% by weight, or about 5% to about 12% by weight, or about 5% to about 10% by weight.

[0155] In various embodiments, the protein-containing food product may be a liquid nutritional composition, a beverage, ice cream, acidified / fermented milk, cheese, pudding, frozen desserts, coffee whitener, foam layer in biscuits or chocolate, cream, and gel.

[0156] The liquid nutritional composition may include a medical drink. The drink may include a sports drink, a dairy drink, or a yogurt drink. The coffee whitener may include liquid and powdered coffee whitener. The acidified / fermented milk product may include yogurt.

[0157] In various embodiments, the dairy beverage may be protein-enriched milk, flavored milk, or low-lactose milk. In various embodiments, the dairy beverage comprises at least about 2, 3, 4, 5, 6, 7, or 8% total protein by weight, or from about 2% to about 8%, from about 3% to about 8%, or from about 4% to about 8% total protein by weight. Protein-enriched milk typically comprises up to about 8% total protein by weight and may have fat and lactose contents typical of those naturally occurring in milk, or may be reduced in some cases. Flavored dairy beverages typically contain natural concentrations of milk protein, fat, and lactose, along with added flavors, colorants, stabilizers, and sweeteners; in some cases, the beverage may have reduced protein concentrations or increased protein concentrations up to 8% and / or reduced fat concentrations. Low-lactose dairy beverages are lactose-free due to the addition of lactase enzymes and typically contain natural concentrations of protein and fat, and optionally reduced fat. The dairy beverage may be processed by pasteurization, UHT, ESL and retort sterilization, or other methods known in the art for processing dairy beverages.

[0158] Sports drinks typically contain a high protein content, up to about 10% total protein by weight, have a low fat content, and contain added vitamins and minerals, flavorings, sweeteners, stabilizers, and salt. In various embodiments, the sports drink contains at least about 2, 3, 4, 5, 6, 7, 8, 9, or 10% total protein by weight, or from about 2% to about 10%, from about 3% to about 10%, or from about 4% to about 10% total protein by weight.

[0159] In various embodiments, the protein-containing food may be a nutritionally complete composition or a high-energy liquid or powder for breakfast or other times of the day.

[0160] In various embodiments, the protein-containing food may contain nutrients, including vitamins and minerals. Recommended daily vitamin and mineral requirements may be specified for various population subgroups. For example, the Dietary Reference Intakes from the Food and Nutrition Board of the Institute of Pharmaceutical Sciences (2010) provide recommended daily allowances (RDA) and adequate intakes (AI) for vitamins and elements for infants aged 0-6 months and 6-12 months, children aged 1-3 years and 4-8 years, adult males (6 age groups), women (6 age groups), pregnant women (3 age groups), and lactating women (3 age groups). The concentrations of essential nutrients in liquid nutritional compositions can be tailored to exemplary serving sizes for specific subgroups or medical conditions or applications, thereby simultaneously meeting nutritional and delivery requirements.

[0161] In various embodiments, the pH of the protein-containing food may be adjusted using a food-safe acidic or basic additive. In various embodiments, the pH of the protein-containing food may be adjusted to about pH 4 to about pH 8, e.g., about pH 4 to about pH 7, or about pH 4 to about pH 6.8, or about pH 5 to about pH 7, or about pH 5 to about pH 6.8. In various embodiments, the pH of the protein-containing food may be adjusted to about pH 6.8.

[0162] The pH may be measured by equilibrating the sample to 25°C and measuring with a pH probe (EC620132, Thermo Scientific) after calibration with standards (Pronalys, Labserv) at pH 4, 7, and 10. Other methods of measuring pH will be apparent to those skilled in the art.

[0163] In various embodiments, a protein-containing food product may be administered to a subject to maintain or increase muscle protein synthesis, maintain or increase muscle mass, prevent or increase muscle mass loss, maintain or increase growth, prevent or reduce muscle catabolism, prevent or treat cachexia, prevent or treat sarcopenia, increase the rate of glycogen resynthesis, regulate blood glucose levels, increase insulin response to elevated blood glucose concentrations, increase satiety, increase satiety, increase food intake, increase caloric intake, improve glucose metabolism, increase recovery rate after surgery, increase recovery rate after injury, increase recovery rate after exercise, improve athletic performance, and / or provide nutrition.

[0164] In various embodiments, a protein-containing food product may be prepared by a method comprising providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk as described herein and mixing with at least one lipid source. In various embodiments, a protein-containing food product may be prepared by a method comprising providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk as described herein and mixing with at least one carbohydrate source.

[0165] In various embodiments, the protein-containing food product may comprise a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk as described herein, and at least one lipid source. In various embodiments, the protein-containing food product may comprise a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk as described herein, and at least one carbohydrate source.

[0166] In various embodiments, the protein-containing food product may be prepared by a method comprising providing a heat-treated fluid milk protein concentrate produced directly from fresh fluid milk as described herein, and mixing with at least one lipid source and at least one carbohydrate source.

[0167] In various embodiments, the protein-containing food product may comprise a heat-treated fluid milk protein concentrate produced directly from fresh fluid milk as described herein, at least one lipid source, and at least one carbohydrate source.

[0168] In various embodiments, the protein-containing food product may contain at least about 0.1% by weight fat, such as about 0.1%, or about 0.5%, or about 1%, or about 3%, or about 5%, or about 10% by weight fat. In various embodiments, the protein-containing food product may comprise from about 0.1% to 40% by weight fat, with useful ranges selected from any of these values, such as from about 0.1% to about 40% by weight, or from about 0.5% to about 40% by weight, or from about 1% to about 40% by weight, or from about 3% to about 40% by weight, or from about 5% to about 40% by weight, or from about 10% to about 40% by weight, or from about 15% to about 40% by weight, or from about 20% to about 40% by weight, or from about 0.1% to about 35% by weight, or from about 0.5% to about 35% by weight, or from about 1% to about 35% by weight, or from about 3% to about 35% by weight, or from about 5% to about 35% by weight, or about 10% by weight. to about 35% by weight, or about 15% by weight to about 35% by weight, or about 20% by weight to about 35% by weight, or about 0.1% by weight to about 30% by weight, or about 0.5% by weight to about 30% by weight, or about 1% by weight to about 30% by weight, or about 3% by weight to about 30% by weight, or about 5% by weight to about 30% by weight, or about 10% by weight to about 30% by weight, or about 15% by weight to about 30% by weight, or about 20% by weight to about 30% by weight, or about 0.1% by weight to about 20% by weight, or about 0.5% by weight to about 20% by weight, or about 1% by weight to about 20% by weight, or about 3% by weight to about 20% by weight, or about 5% by weight to about 20% by weight, or about 10% by weight to about 20% by weight, or 15% by weight to about 20% by weight.

[0169] In various embodiments, the protein-containing food product may contain at least about 0.1% by weight carbohydrates, such as about 0.1%, or about 0.5%, or about 1%, or about 3%, or about 5%, or about 10% by weight carbohydrates. In various embodiments, the protein-containing food product may comprise between about 0.1% and 40% by weight of carbohydrates, and useful ranges may be selected between any of these values, such as between about 0.1% and about 40% by weight, or between about 0.5% and about 40% by weight, or between about 1% and about 40% by weight, or between about 3% and about 40% by weight, or between about 5% and about 40% by weight, or between about 10% and about 40% by weight, or between about 15% and about 40% by weight, or between about 20% and about 40% by weight, or between about 0.1% and about 35% by weight, or between about 0.5% and about 35% by weight, or between about 1% and about 35% by weight, or between about 3% and about 35% by weight, or between about 5% and about 35% by weight, or between about 10% and about 40% by weight. % to about 35% by weight, or about 15% to about 35% by weight, or about 20% to about 35% by weight, or about 0.1% to about 30% by weight, or about 0.5% to about 30% by weight, or about 1% to about 30% by weight, or about 3% to about 30% by weight, or about 5% to about 30% by weight, or about 10% to about 30% by weight, or about 15% to about 30% by weight, or about 20% to about 30% by weight, or about 0.1% to about 20% by weight, or about 0.5% to about 20% by weight, or about 1% to about 20% by weight, or about 3% to about 20% by weight, or about 5% to about 20% by weight, or about 10% to about 20% by weight, or 15% to about 20% by weight.

[0170] In various embodiments, the protein-containing food may contain at least about 10 kcal per 100 mL of food. In various embodiments, the protein-containing food may contain about 10 to about 400 kcal per 100 mL of food, with useful ranges selected from any of these values, such as about 10 to about 400, 10 to about 350, or about 10 to about 300, about 10 to about 250, or about 10 to about 200, or about 10 to about 150, or about 10 to about 100, or about 50 to about 400, or about 50 to about 350, or about 50 to about 300, or about 50 to about 300, or about 50 to about 250, or about 50 to about 200, or about 50 to about 150, or or about 50 to about 100, or about 100 to about 400, or about 100 to about 350, or about 100 to about 300, or about 100 to about 250, or about 100 to about 200, or about about 100 to about 150, or about 150 to about 400, or about 150 to about 350, or about 150 to about 300, or about 150 to about 250, or about 200 to about 400, or about 200 to about 350, or about 200 to about 300, or about 200 to about 350.

[0171] Flavor can be evaluated using a trained sensory panel. For example, samples are evaluated by trained sensory panelists (N = 8-12) using the sensory items formed during the attribute generation activity. One attribute generation activity and one training and calibration activity are held before two consensus evaluation activities. In the consensus evaluation, trained sensory panelists collaborate to agree on intensity ratings (on a 0-150 mm line scale) for each sensory attribute rather than providing independent ratings in duplicate or triplicate. All samples are evaluated in duplicate across the two activities, with one sample evaluated in duplicate within each activity. All samples are evaluated at room temperature (approximately 18-20°C) and tasted under white light in clear sample cups labeled with random three-digit codes. Samples are presented to the panelists in a random order. Other sensory panels or alternative methods of evaluating flavor will be apparent to those skilled in the art.

[0172] The viscosity, particle size, sediment weight (%), whiteness value, titratable acidity (TA), hardness / texture, overrun (air content due to agitation), and melt rate of the food product may be selected based on acceptable ranges for the protein-containing food product, which ranges are known to those skilled in the art.

[0173] Viscosity, sediment weight (%), and whiteness value may be determined as described above.

[0174] Particle size distribution may be determined using a Malvern Mastersizer 2000 (Malvern Instruments, Malvern, Worcestershire, UK). Deionized water (refractive index (RI) = 1.33) is used to disperse the sample, with the refractive index of milk fat (RI = 1.46) being used for the dispersed phase. Droplets of sample are added until a 10-15% obscuration value is obtained. Particle size is obtained as the surface-weighted mean diameter (D[3,2]) and volume-weighted mean diameter (D[4,3]). Other methods for determining particle size will be apparent to those skilled in the art.

[0175] Titratable acidity may be measured according to NZTM3: Handbook of Chemical Methods, Section 2.9: "Titratable acidity by Potentiometric titration for yogurt." Other methods of determining TA will be apparent to those skilled in the art.

[0176] Three texture parameters (i.e., firmness, cohesiveness, and relative stickiness) are observed using a TA.XT plus texture analyzer (Stable Micro Systems, Godalming, Surrey, UK). Two consecutive penetration events (cylindrical probe P20 with 20 mm diameter, 10 mm penetration depth, 2 mm / s probe speed, 5 g trigger force, and 25% deformation strain) are performed during the measurement. The probe directly penetrates the sample product container. The results are recorded as a force-displacement / time curve showing the force (N) required to deform the sample in proportion to time (s). The values of firmness, cohesiveness, and relative stickiness are calculated. Each cup is used for penetration only once. Measurements are performed at 6±2°C (each sample is measured immediately after removal from the refrigerator in which it was stored). Other methods of determining firmness / texture will be apparent to those skilled in the art.

[0177] Texture properties may be measured using a TAHD plus texture analyzer (Stable Micro Systems, Godalming, Surrey, UK). Two consecutive penetration events (Perspex cylindrical probe TA-5 with 0.5 inch diameter, 20 mm penetration depth, 1 mm / s probe speed, and 5 g impingement force) are performed during the measurement. The probe penetrates the sample product container directly. The results are recorded as a force-displacement / time curve showing the force (N) required to deform the sample proportionally to the time (s). Numerical values for breaking force (g) and hardness (g.sec) are generated. Each cup is used for penetration only once. Measurements are performed at 6±2°C (each sample is measured immediately after removal from the refrigerator in which it was stored).

[0178] The overrun (air content due to churning) can be calculated based on the weight of a volume of ice cream mix and ice cream. A container can be filled with either ice cream mix or ice cream and the weight recorded.

number

[0179] The melting rate may be measured in a controlled vessel at 30°C. Samples are stored at -14°C for 24 hours before analysis. 160 g of ice cream is placed on a 2 mm stainless steel screen with a funnel and graduated cylinder underneath to collect the melt. The timing of the melting rate measurement begins when the first melt contacts the bottom of the cylinder. The volume is recorded every 10 minutes for 60 minutes. Other methods of measuring melting rate will be apparent to those skilled in the art. 10. Additional Ingredients

[0180] In various embodiments, the one or more additional ingredients may be lipids, carbohydrates, flavorings, vitamins, minerals, other dairy products, water, fiber, thickeners, emulsifiers, stabilizers, food additives, colorants, proteins, or any combination of two or more of these ingredients.

[0181] In various embodiments, the lipid may be a vegetable lipid or an animal lipid, including dairy lipid and marine oil.Vegetable oils are often cited as examples because of their ease of blending and lower saturated fatty acid content.Exemplary vegetable oils include canola (rapeseed) oil, corn oil, sunflower oil, olive oil, soybean oil, or hydrogenated vegetable oil.

[0182] In various embodiments, the dairy lipids include cream, butter, bovine dairy oil, cooked milk fat, anhydrous milk fat (AMF), hard milk fat extracts from one or more milk fat fractionation stages (including hard (H), soft hard (SH), and soft soft hard (SSH) extracts), soft milk fat extracts from one or more milk fat fractionation stages (including soft (S), soft soft (SS), and soft soft soft (SSS) extracts), combinations of hard milk fat extracts, combinations of soft milk fat extracts, combinations of hard and soft milk fat extracts, buttermilk, The composition may be any of the following: buttermilk phospholipid extract, butter serum, butter serum phospholipid extract, beta serum, beta serum phospholipid extract, sphingolipid extract, milk fat globule (or "globular") membrane lipid extract (e.g., containing sphingolipids, ceramides, and cerebrosides), phospholipid extract, complex lipid extract, bound linoleic acid (CLA)-enriched milk fat, CLA-enriched milk fat extract, hydrolysates thereof, extracts of hydrolysates, combinations of hydrolyzed and / or non-hydrolyzed compositions, or any combination of two or more of any of these. These compositions may be derived from whole milk or colostrum, and any derivative of whole milk or colostrum, including cream, cultured cream, and whey cream (milk lipids obtained from whey, including acid whey or cheese whey, preferably cheese whey). Cultured cream is cream from whole milk or colostrum that has been fermented with acid-producing microorganisms, preferably lactic acid bacteria.

[0183] In various embodiments, the vegetable oil is coconut oil, corn oil, cottonseed oil, canola oil, rapeseed oil, olive oil, palm oil, peanut oil, groundnut oil, safflower oil, sesame oil, soybean oil, sunflower oil, nut oil, hazelnut oil, almond oil, cashew oil, macadamia oil, pecan oil, pistachio oil, walnut oil, oil from melon seeds and gourd seeds, bottle gourd oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, acai oil, black currant seed oil, borage seed oil, evening primrose oil, carob seed oil The oil may be selected from the group consisting of amaranth oil, apricot oil, argan oil, artichoke oil, avocado oil, babassu oil, ben oil, Borneo taro nut oil, kofun oil, coriander seed oil, flax oil, linseed oil, coriander seed oil, grape seed oil, hemp oil, kapok seed oil, kiwi fruit oil, lalemantia oil, linseed oil, mustard oil, okra oil, perilla seed oil, pequi oil, pine nut oil, poppy seed oil, prune shell oil, quinoa oil, rambutan oil, rice bran oil, tea oil, wheat germ oil, or any combination of any two or more thereof.

[0184] In various embodiments, the marine oil may be shellfish oil, fish oil, marine algae oil, or any combination of two or more thereof. In various embodiments, the fish oil may be derived from anchovy, Baikal, dried herring, kachya, carp, eel, smelt, herring, hoki, hilsa, jackfish, catla, kipper, mackerel, orange roughy, pangasius, pilchard, sablefish, salmon, sardine, shark, sprat, trout, tuna, whitebait, or swordfish oil, or any combination of two or more thereof.

[0185] In various embodiments, carbohydrates may include monosaccharides, disaccharides, oligosaccharides, and polysaccharides, as well as mixtures thereof, including sugars, sucrose, and sucralose. Glucose oligosaccharides are typically used. Many of these are commercially available as starch, maltodextrin (3-20 dextrose equivalent (DE)), or corn syrup for long-chain carbohydrates (greater than 20 DE). Non-digestible carbohydrates, such as fructooligosaccharides, inulin, and galactooligosaccharides, may also be included. These are typically present in amounts of 0.2-5% in the composition.

[0186] In various embodiments, the protein may be a dairy protein or a non-dairy protein. In various embodiments, the protein may be a milk, whey, casein, caseinate, egg, egg white, egg yolk, meat, beef, lamb, fish, shellfish, vegetable, legume, alfalfa, clover, pea, bean, kidney bean, soybean, lentil, lupin, mesquite, cocoa, carob, nut, peanut, rye, grain, whole wheat, rice, hemp, wheat gluten, fungal, or algae protein, a protein concentrate thereof, a protein isolate thereof, a hydrolysate thereof, or any combination of any two or more thereof.

[0187] In various embodiments, the protein may be a protein powder. The protein powder may be any of the protein sources described above. The protein powder may be non-agglomerated, agglomerated, roll-compacted, freeze-dried, drum-dried, spray-dried, or foam-spray-dried protein powder. In various embodiments, the protein powder comprises whey protein concentrate (WPC) or whey protein isolate (WPI). In various embodiments, the protein powder comprises whole milk powder, skim milk powder, or milk protein concentrate (MPC).

[0188] In various embodiments, the one or more additional ingredients may be flavorings, including, but not limited to, sweeteners, natural flavors, natural flavor equivalents, artificial flavors, herbs, and spices.

[0189] In various embodiments, one or more additional ingredients may be vitamins. The vitamins may include fat-soluble vitamins or water-soluble vitamins. Suitable vitamins include, but are not limited to, vitamin C, vitamin A, vitamin E, vitamin B12, vitamin K, riboflavin, niacin, vitamin D, vitamin B6, folic acid, pyridoxine, thiamine, pantothenic acid, and biotin. Forms of vitamins may include salts of vitamins, derivatives of vitamins, compounds having the same or similar activity as vitamins, and metabolites of vitamins.

[0190] In various embodiments, the one or more additional components may be minerals, including, but not limited to, chloride, sodium, calcium, iron, chromium, copper, iodine, zinc, magnesium, manganese, molybdenum, phosphorus, potassium, chromium, fluoride, and selenium. Suitable forms of any of the foregoing minerals include soluble mineral salts, slightly soluble mineral salts, insoluble mineral salts, chelated minerals, mineral complexes, non-reactive minerals such as carbonyl minerals, and reduced minerals, and combinations thereof.

[0191] In various embodiments, the food product may contain, for example, in a 100 mL, 250 mL, 500 mL, or 1 L portion, at least about 10, 20, 25, 30, 40, 50, 60, 70, 75, 80, 90, or 100% of the recommended daily intake (RDI) of a vitamin or mineral as set by European regulations (FSMP) or USDRA regulations.

[0192] In various embodiments, the one or more additional ingredients may be food additives, including, but not limited to, starter cultures, rennet, antifoaming agents, stabilizers, emulsifiers, preservatives, thickeners, fiber, beneficial gut bacteria, antioxidants, flavor enhancers, colorants, and acidity regulators.

[0193] In various embodiments, foods may be thickened with various thickeners to produce foods of different consistencies (e.g., for patients suffering from dysphagia). Useful thickeners include alginate, agar, carrageenan, locust bean gum, oat gum, guar gum, tragacanth gum, acacia gum, xanthan gum, karaya gum, tara gum, gellan gum, starch, and modified starches.

[0194] In various embodiments, one or more additional ingredients may be a stabilizer or emulsifier. Useful emulsifiers include antifoaming agents, lecithin, mono- and diglycerides, polyglycerol esters, milk phospholipids, citric acid esters (citrems), polysorbate 60, glyceryl monostearate, and dates. Useful stabilizers include carrageenan, gellan gum, pectin, guar gum, locust bean gum, carboxymethylcellulose, and microcrystalline cellulose, or combinations thereof. Those skilled in the art will recognize that, in addition to the stabilizers described above, many different gum forms are suitable for use in the compositions disclosed herein.

[0195] In various embodiments, the one or more additional components may be a salt or acidity regulator, such as sodium chloride, lactic acid, acetic acid, citric acid, potassium hydroxide, or tripotassium citrate.

[0196] In various embodiments, the one or more additional ingredients may be powdered MPC, skim milk powder, milk fat, or other dairy products such as cream.

[0197] In various embodiments, the one or more additional components may be a source of an amino acid, an amino acid precursor, or an amino acid metabolite, or any combination of two or more of any of these, preferably a source of a free amino acid, an amino acid precursor, or an amino acid metabolite.

[0198] In various embodiments, the one or more additional ingredients may be water, an antifoaming agent, sucrose, maltodextrin, lecithin, canola oil, a stabilizer, milk powder; cream; a bacterial starter culture such as Lactobacillus bulgaricus and thermophilic streptococcus or a mesophilic bacterium; carrageenan; xanthan gum; starch; flavoring; a non-heat-treated liquid milk protein concentrate according to the present invention such as MPC470 or MPC4861; hydrogenated vegetable oil; salt; lactic acid; acetic acid; or rennet.

[0199] The method by which one or more additional ingredients are combined with the milk protein concentrate to produce the protein-containing food product will depend on the protein-containing food product being produced and is known to those skilled in the art. [Example]

[0200] Example 1 Examples 1A-1C describe the preparation of heat-treated liquid milk protein concentrate (MPC) from fresh milk using ultrafiltration. The protein content of the MPC is summarized in Table 1 below.

[0201] Storage stability properties of the MPC were measured using the methods described after 1, 13, or 16 weeks of storage at 20° C. The results are shown in Table 2. Analysis method

[0202] Viscosity was measured using an MCR302 rheometer (Anton Paar) equipped with a cup and ball configuration. The sample was pipetted into the cup up to the fill line, and the sample was placed in the rheometer after being conditioned to 20°C. The sample was presheared at 300 s / s for 1 minute, followed by a 1-minute rest period before measurement. The sample was subjected to a shear rate sweep from 0.001 to 398 s / s, and viscosity was measured at 39.8 s / s and 100 s / s.

[0203] The pH of the samples was calibrated using standards of pH 4, 7, and 10 (Pronalys, Labserv) before the samples were equilibrated to 25°C and measured using a pH probe (EC620132, Thermo Scientific).

[0204] The particle size distribution of the samples was measured using a Malvern Mastersizer 2000 (Malvern Instruments, Malvern, Worcestershire, UK). Droplets of sample were added to a reservoir containing RO water until a 10–15% obscuration value was obtained. A background measurement was performed before each sample measurement, and samples were measured twice. Particle size was obtained as the surface area-weighted mean diameter (D[3,2]) and volume-weighted mean diameter (D[4,3]).

[0205] Sediment was measured by loading the sample directly into a pre-weighed centrifuge tube (or first diluting to 10% protein if necessary) and centrifuging at 1709 × G for 30 minutes at 20° C. using a Heraeus Multifuge 1S-R (Thermo Scientific) equipped with a swinging bucket rotor TTH400. The supernatant was removed after reconstitution and the weight of the remaining sediment was calculated on a wet basis (w / w).

number

[0206] Color and whiteness values (WI) were determined using ColorFlex EZ (HunterLab) with a general-purpose program. Standard white and black tiles were used for calibration. The sports drink was poured into the sample dish to the required volume and placed in the measuring device. Whiteness was recorded as an indication of the resulting arbitrary darkening of the sample and is based on the L*, A*, and B* color spaces.

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[0207] This example describes a process for producing heat-treated liquid MPC using ultrafiltration.

[0208] Heat-treated liquid MPC was prepared by fractionating fresh, pasteurized skim milk using a four-stage continuous ultrafiltration (UF) system equipped with 5 kDa UF membranes. The UF process was continued until a retentate with a total solids value of approximately 25° Brix (Br) (representing a total solids content of approximately 21%) or approximately 14% total protein by weight was produced. Diafiltration (DF) water was then added to the retentate, and the UF process was continued until a retentate with 13.97% total protein or 88% total protein on a dry basis was produced. The process temperature for UF and DF was constantly maintained at 10°C. The resulting liquid MPC was processed through a Tetra Pak LHT system at 144°C with a 4-second hold time, then cooled to 40°C and packaged aseptically. Example 1B

[0209] This example describes a process for producing heat-treated liquid protein concentrates of various protein contents using ultrafiltration and evaporation.

[0210] Heat-treated liquid MPC was prepared by fractionating fresh, pasteurized skim milk using a four-stage continuous ultrafiltration (UF) system equipped with 5 kDa UF membranes. The UF process continued until a retentate of approximately 25 Br or approximately 14% total protein content was produced. The retentate was diluted with demineralized water and further microfiltered (diafiltration or DF). The UF and DF process temperatures were constantly maintained at 10°C. The UF / DF process was continued until a total solids content of approximately 21 Br and a total protein content of approximately 14% (representing approximately 17% total solids by weight) was achieved, or until 86-89% total protein was achieved on a dry basis. The resulting UF retentate was preheated to 55°C and evaporated to either 20.6% or 22.5% total solids (TS). The resulting liquid MPC was processed through a Tetra Pak LHT facility at 144°C for a 4 second hold time, then cooled to 40°C and packaged aseptically. Example 1C

[0211] This example describes a process for producing heat-treated calcium-depleted liquid milk protein concentrates of various protein contents using ultrafiltration and evaporation with a calcium-depletion step.

[0212] Heat-treated liquid MPC was prepared by fractionating fresh, pasteurized skim milk using a four-stage continuous ultrafiltration (UF) system equipped with 5 kDa UF membranes. The UF process was continued until a retentate of approximately 25 Br or approximately 14% total protein content was produced. Diafiltration (DF) water was then added to the retentate, and the UF process continued to produce a DF retentate. The UF and DF process temperatures were constantly maintained at 10°C. The UF / DF process was continued until a retentate of approximately 21 Br and approximately 14% protein content was achieved. A portion of the retentate was diluted and the pH was lowered to 5.85 with 5% lactic acid. The retentate was passed through a column containing Rohm & Haas Amberlite SR1L for 100% calcium depletion by sodium ion exchange. This depleted retentate was recombined with the non-depleted retentate to achieve 15% calcium depletion. The final pH was 6.93 and no further pH adjustment was performed.

[0213] The resulting UF retentate was preheated to 55°C and evaporated to a TS of 19.7%. The resulting liquid MPC was processed through a Tetra Pak LHT facility at 144°C with a 4 second hold time, then cooled to 20°C and packaged under sterile conditions.

[0214] The protein content of liquid MPC prepared as described in Examples 1A-1C is summarized in Table 1. The properties of the liquid MPC are shown in Table 2. [Table 1] [Table 2] Example 2

[0215] This example describes a process for producing heat-treated liquid milk protein concentrates of various protein contents using ultrafiltration with the addition of cream to produce a high-fat milk protein concentrate.

[0216] Heat-treated liquid MPC was prepared by fractionating fresh pasteurized skim milk using a four-stage continuous ultrafiltration (UF) system equipped with 5 kDa UF membranes. The UF process was continued until a retentate of approximately 21 Br or approximately 14% total protein content was produced. Dairy cream from whole milk was remixed with this retentate to achieve a protein:fat ratio of approximately 1:1. The resulting high-fat MPC was processed through a Tetra Pak LHT system at 144°C with a 4-second hold time, then homogenized at (150 / 50 bar), cooled to 20°C, and aseptically packaged.

[0217] The properties of the high fat MPC were analysed after 2 weeks of storage at 20° C. using the methods described above in Example 1. The results are as follows: 11.03% protein, 11.40% fat, 71% post-UF total protein on dry basis, pH 6.72, 0.778 μm volume-weighted mean particle size D[4,3], and 0.6% wet precipitate upon dilution to 10% protein. Example 3

[0218] This example describes the sensory evaluation of liquid milk protein concentrates produced by the methods described in Examples 1B and 1C after storage at ambient temperature. Sample details

[0219] Sample details are provided in Table 3. All samples were stored at 20°C after preparation. Prior to sensory analysis, all samples were adjusted to 10% total solids with water at 50°C and mixed for approximately 2-5 minutes.

[0220] A comparative sample was prepared by reconstituting MPC85 powder (MPC 4850, Fonterra Cooperative, Auckland, New Zealand) with water at 50°C to produce a sample containing 10% total solids. The powder was slowly added to water that had been mixed to form a vortex. Addition of the powder took approximately 5 minutes. The solution was mixed for 30 minutes to allow the particles to dissolve. [Table 3] Details of sensory evaluation method

[0221] All samples were evaluated by each participant (7 people). Judges were asked to taste each sample one at a time and described the flavor and texture of each sample. Samples were evaluated at room temperature (approximately 18-20°C) and tasted under white light in transparent sample cups labeled with random 3-digit codes. The samples were presented to the judges in random order. Judges were asked to rinse their palates with soda water between tasting each sample. result Observation of sample preparation

[0222] The time to reconstitute each sample and observations during reconstitution are set forth in Table 4. [Table 4] Flavor and Texture The judges' observations are shown in Table 5. [Table 5] Flavor Intensity Rating

[0223] The panel rated the flavor intensity of the samples from least to most intense, and the results are shown in Table 6. [Table 6] Example 4

[0224] This example describes a process for producing a heat-treated liquid protein concentrate using microfiltration and ultrafiltration.

[0225] Fresh, pasteurized skim milk is placed in a container with a surface area of 3.8 m 2 The concentrate was concentrated to 12% TS at 50°C in a batch Tetra Alcross MFS-19 microfiltration plant equipped with a 0.1 μm Membralox ceramic membrane. A volume concentration factor of 3 and an increase in the casein:whey protein ratio from 4:1 to 9:1 were achieved. Demineralized water was added to the resulting MF retentate and the concentrate was filtered at 10°C for 16 minutes until a total solids concentration of 16% was reached. 2 The concentrate was concentrated on a 5 kDa Synder UF membrane with a surface area of 1000 psi. The resulting UF retentate was preheated to 55°C and evaporated to a TS of 19% through an evaporator. The resulting liquid MPC was passed through a Tetra Pak LHT unit at 144°C with a 4 second hold time, then cooled to 20°C and packaged aseptically.

[0226] The properties of the liquid MPC were analyzed after 1 month of storage at 20° C. using the method described above in Example 1. The results are as follows: 15.4% protein, · Whiteness of 86.35, pH 6.79, Viscosity of 91.5 mPa.S at 39.8 S / s and 74.1 MPa.S at 100 / s, a volume-weighted mean particle size D[4,3] of 0.09 μm, and 0.3% wet precipitate upon dilution to 10% protein. Example 5

[0227] This example illustrates the use of a heat-treated liquid protein concentrate versus a powdered milk protein concentrate in the preparation of a liquid nutritional composition.

[0228] High protein liquid nutritional compositions were prepared from 14% total protein liquid milk protein concentrate (MPC Samples 3 and 4 shown in Table 4) as follows. 1. Liquid MPC was added to water at 50°C and mixed gently for approximately 10 minutes. 2. The carbohydrate components were dry mixed and added to the protein solution and mixed for 5 minutes until completely dissolved. 3. A premix of minerals was hydrated in water and added to the batch. 4. The liquefied oil and emulsifier mixture was added at 50° C. The batch was homogenized with an Ultra-Turrax at 7000 rpm for 3 minutes. 5. The batch was made up to 17900 g with water and heated to 60°C. 6. The premix solution was homogenized at 60° C. and 200 / 50 bar. After cooling to 25° C., the pH was adjusted to 6.8 with 10% potassium hydroxide. 7. The homogenized mixture was preheated to 80°C and then UHT sterilized at 143°C for 5 seconds.

[0229] A high protein liquid nutritional composition from fresh liquid milk protein concentrate was also prepared using the method described above. Fresh MPC was prepared as in Example 1, but the UHT step was not performed; instead, the MPC was stored overnight at 4°C until further processing into a liquid nutritional composition.

[0230] A high-protein liquid nutritional composition was prepared from powdered MPC as follows. 1. Water was adjusted to 50°C and mixed with the antifoaming agent. 2. The dry mixed MPC powder was slowly added to the water-defoamer mixture over a period of 15 minutes. 3. The premix solution was mixed at 50°C for 60 minutes. 4. Steps 2-6 of the liquid MPC process above were carried out.

[0231] For the production of high protein liquid nutritional compositions from liquid MPC, the time required to hydrate the liquid MPC was shorter than for the powder (approximately 10 minutes versus 60 minutes). Unlike powders, the use of antifoaming agents was not necessary with liquid MPC because foaming does not occur when the liquid MPC is hydrated.

[0232] A high protein liquid nutritional composition was prepared using the following ingredients in Table 7. [Table 7]

[0233] The liquid nutritional compositions prepared contained the following macronutrients in Table 8. The pH, viscosity, and particle size of the compositions were measured using the methods described in Example 1 above. [Table 8] Example 6

[0234] This example describes the sensory evaluation of liquid nutritional compositions prepared by the method described in Example 5. Sample details

[0235] After food safety results demonstrated that the liquid nutritional composition samples were safe for human consumption, the samples were taste evaluated.

[0236] All samples were stored at 4°C for 22–23 days after preparation. Details of the sensory evaluation method

[0237] These samples were evaluated by 62 dairy researchers. Participants were first asked to rate the overall flavor intensity of the samples from lowest to highest, and then to provide their opinions on why the lowest and highest samples were selected. Participants were then asked a preference question: "Which sample do you prefer most overall?" Samples were tasted under red light in a sensory booth at room temperature (approximately 18-20°C) in sample cups with clear lids labeled with random three-digit codes. Samples were presented to participants in a random order. Ordinary liquid nutritional composition - rating

[0238] The liquid nutritional composition made from MPC 85 powder was rated as the most intense and strong flavor overall (highest total rating score), and was significantly more intense than the liquid nutritional composition made from liquid MPC sample 4 at the 10% significance level (shown in Table 9). [Table 9] Liquid nutritional composition - preference

[0239] The liquid nutritional compositions made from liquid MPC samples 3 and 4 were significantly preferred over the liquid nutritional composition made from MPC85 powder at a significance level of 5% (shown in Table 10). Samples are ordered from "most preferred" down to "least preferred," with the number indicating the number of participants who preferred that sample. [Table 10] Example 7

[0240] The following examples describe the production of yogurt from heat-treated liquid MPC and calcium-depleted liquid MPC and compare the properties and sensory attributes of this yogurt with yogurt prepared from MPC powder. Analysis method

[0241] The post-fermentation pH of the yogurt was measured after cooling the samples to 20°C and stirring the samples to break the gel structure. The pH was measured as described in Example 1. The appearance of the samples was evaluated using a spoon to scoop the yogurt, and a qualitative evaluation of the texture characteristics from a consumer's perspective was performed. The breaking force and firmness of the yogurt were measured using a TA-TX2 Texture Analyzer as described in Example 1. The results are shown in Table 13. Example 7A

[0242] This example illustrates the use of heat-treated liquid protein concentrate versus powdered milk protein concentrate in the production of yogurt.

[0243] High-protein artisanal yogurt was prepared from heat-treated liquid MPC as follows. 1. Skim milk powder was added to water at 60°C, and after the powder was dissolved, 18% protein liquid MPC (sample 5 in Table 1) was added. 2. The mixture was cooled to 42°C. 3. The mixture was inoculated with the seed. 4. The mixture was poured into cups and fermented at 42°C until a pH of at least 4.6 was reached. 5. The yogurt was cooled to 4°C.

[0244] A high protein artisanal yogurt was prepared from powdered MPC85 as follows. 1. A dry mixture of skim milk powder and MPC85 powder was added to water at 60°C and mixed for 60 minutes. 2. Steps 3 to 6 of the liquid MPC process described above were carried out.

[0245] The raw material composition of the yogurt is shown in Table 11. [Table 11]

[0246] The macronutrient content of yogurt is shown in Table 12. [Table 12]

[0247] The pH, appearance, and texture characteristics of the low-calcium artisanal yogurt are shown in Table 13. [Table 13] Example 7B

[0248] This example illustrates the use of heat-treated calcium-depleted liquid milk protein concentrate versus powdered calcium-depleted milk protein concentrate in the production of yogurt.

[0249] High protein artisanal yogurts were prepared from heat-treated calcium-depleted liquid MPC (Sample 7 in Table 1) or calcium-depleted powdered MPC using the method described in Example 7A.

[0250] The raw material composition of the yogurt is shown in Table 14. [Table 14]

[0251] The macronutrient content of low-calcium yogurt is shown in Table 15. [Table 15]

[0252] Yogurt prepared from liquid MPC was soft. The product made from powdered MPC was very firm and gel-like.

[0253] The pH, appearance, and texture characteristics of the low-calcium artisanal yogurt are shown in Table 16. [Table 16] Example 7C

[0254] This example describes the sensory evaluation of artisanal yogurts produced by the methods described in Examples 7A and 7B. Details of the sensory evaluation method

[0255] The panelists (13 people) were asked to complete a series of Tetrad tests in which panelists were given four samples and asked to classify them into two groups of two based on similarity and then explain why the samples were grouped together. Each test included two sets of two identical samples. The samples were tasted under white light in clear sample cups with lids labeled with random three-digit codes at approximately 5°C. The samples were presented to the panelists in a random order. Panelists were asked to cleanse their palates with soda water or filtered water between taste evaluations of each sample.

[0256] Sensory data was collected using Compusense Cloud®, where routine statistical analysis was performed on the data and opinions on collated sample classifications. 6% protein standard yogurt

[0257] The panel evaluated the 6% protein yogurt prepared in Example 7A.

[0258] All 13 judges correctly classified the duplicate samples of each yogurt and agreed that the differences between the samples were very clear. Table 17 shows their opinions on the classification of the samples. [Table 17] 6% protein, low calcium yogurt

[0259] The panel evaluated a 6% protein, low calcium yogurt made according to Example 7B.

[0260] Twelve of the 13 judges correctly classified the samples. Their opinions on the samples in classification are shown in Table 18. [Table 18] 9% protein standard yogurt

[0261] The panel evaluated a 9% protein yogurt made according to Example 7A.

[0262] All 13 judges classified the samples correctly. The judges also agreed that the differences between the samples were very clear. The opinions on the samples in classification are shown in Table 19. [Table 19] 9% protein, low calcium yogurt

[0263] The panel evaluated a 9% protein, low calcium yogurt made according to Example 7B.

[0264] All 13 judges correctly grouped the samples. Their opinions on the samples in the classification are shown in Table 20. [Table 20] Example 8

[0265] This example illustrates the use of heat-treated liquid milk protein concentrate versus powdered milk protein concentrate in the production of a high protein (9%) sports drink.

[0266] Sports drinks from 18% protein liquid MPC (either standard or calcium-depleted) were prepared as follows. 1. Liquid MPC was added to water. 2. Tripotassium citrate and dimagnesium phosphate were added to the premix and mixed at 60°C. 3. Citric acid was added to the premix. 4. The premix was heated to 90°C with shearing with a hold time of 5 minutes. 5. The heated solution was cooled to 4°C.

[0267] A sports drink from powdered MPC was prepared as follows. 1. Water was heated to 60°C. 2. The MPC powder was slowly added to a mixer equipped with a shear device at 60°C. 3. The premix was mixed for 30 minutes. 4. Steps 3-6 were carried out with the liquid MPC described above.

[0268] The ingredient composition of the 9% protein sports drink is shown in Table 21. The macronutrient composition of this drink is shown in Table 22. [Table 21] [Table 22]

[0269] The viscosity, pH, sediment, and color of the 9% protein sports drink were measured using the methods described in Example 1. The results are shown in Table 23. [Table 23] Example 8A

[0270] This example describes the sensory evaluation of the liquid sports drink described in Example 8. Details of the sensory evaluation method

[0271] Panelists (12 people) were asked to complete a series of four-point tests as described in Example 7B. Standard sports drinks

[0272] All 12 judges correctly classified the samples. Their opinions on the samples in classification are shown in Table 24. [Table 24] Calcium-depleted sports drinks

[0273] All 12 judges correctly classified the samples. Their opinions on the samples in classification are shown in Table 25. [Table 25] Example 9

[0274] This example describes a process for producing a heat-treated liquid milk protein concentrate using microfiltration.

[0275] Skim milk is concentrated to 15% TS at 50°C using a batch Tetra Alcross MFS-19 microfiltration system equipped with a 0.1 μM Membralox ceramic membrane. Diafiltrate is added until the casein:whey protein ratio increases from 4:1 to 9:1. The resulting MF retentate is then further concentrated on a 5 kDa UF membrane at 10°C until the protein concentration in the retentate reaches 14%. The resulting MF retentate is then processed through a Tetra Pak LHT system at 144°C with a hold time of approximately 5 seconds, followed by cooling to 20°C and aseptic packaging.

[0276] The generated MPCs are evaluated using the methods described herein. Example 10

[0277] This example illustrates the use of heat-treated liquid protein concentrate versus powdered milk protein concentrate in the production of yogurt / fermented milk. 1. Prepare high protein yogurt (5% protein) from liquid MPC as follows: 2. Skim milk powder (107.5 g) was added to 784 g of water at 60°C, and after the powder had dissolved, liquid MPC (108.0 g) was added. 3. If desired, add stabilizers and / or carbohydrate mixture (not present in the current formulation) and mix for 10 minutes. 4. Add cream (not present in current formulation) and mix for 10 minutes. 5. Cream may be added to achieve a final fat content of 0-10% and sugar may be added to achieve a final sugar content of 0-10%. 6. The premix is homogenized at 60°C and 150 / 50 bar. 7. The homogenized mixture is heat treated at 95°C for 5 minutes to denature the whey proteins. 8. Cool the homogenized mixture to 42°C. 9. The homogenized mixture is inoculated with starter cultures (0.2 g), i.e. Lactobacillus bulgaricus (for producing Petit Suisse / Fromage Frais type cheeses) and thermophilic streptococci or mesophilic bacteria. 10. Ferment the homogenized mixture at 42°C until a pH of 4.2 is reached. 11. Cool the yogurt to 20°C. 12. Smooth the yogurt using a high shear mixer. 13. Cool the yogurt and seal.

[0278] High protein yogurt from powdered MPC is prepared as follows. 1. A dry mixture of skim milk powder (107.5 g) and MPC powder (18.5 g) was added to 873.8 g of water at 60°C and mixed for 60 minutes. 2. Perform steps 2-12 of the liquid MPC process described above.

[0279] Yogurt may be prepared using the following ingredients: [Table 26]

[0280] The prepared yogurt may have the following macronutrient ranges: [Table 27]

[0281] The resulting yogurt is evaluated for flavor, viscosity, particle size, color, pH, and TA using the methods described herein. Example 11

[0282] This example illustrates the use of heat-treated liquid protein concentrate versus powdered milk protein concentrate in the production of recombined cream.

[0283] A recombined cream from liquid MPC is prepared as follows. 1. A dry mixture of stabilizer (0.1 g guar gum) and preservative (0.1 g sorbic acid) is added to 43.79 g of water at 60°C while stirring. 2. Add liquid MPC (15.31 g, 15% protein) to water. 3. Add the melted fat (40 g) and emulsifiers (0.3 g polysorbate 60, 0.1 g glyceryl monostearate) to the premix and mix at high shear to disperse the fat. 4. Heat the premix to 70°C. 5. Pasteurize the premix at 70°C for 10 minutes or 85°C for 15 seconds. 6. Homogenize the premix at 50 bar in two stages (35 / 15 bar). 7. Cool the homogenized solution to 20°C. 8. Add salt (0.2 g sodium chloride). 9. The solution is sealed and stored in a refrigerated state.

[0284] A recombined cream from powdered MPC is prepared as follows. 1. A dry mix of MPC powder (2.61 g), stabilizers, and preservatives is added to 56.49 g of water at 60° C. with stirring. 2. Hydrate the premix for 30 minutes with constant stirring. 3. Perform steps 3-9 of the liquid MPC process described above.

[0285] The recombined cream may be used to prepare butter, whipping cream, and sour cream.

[0286] A rebonding cream may be prepared using the following ingredients as shown in Table 28. [Table 28]

[0287] The resulting recombined cream is evaluated for flavor, viscosity, particle size, sediment, and pH using the methods described herein. Example 12

[0288] This example illustrates the use of heat-treated liquid milk protein concentrate versus powdered milk protein concentrate in the production of high protein ice cream.

[0289] Ice cream from liquid MPC is prepared as follows. 1. Water (22.86 g) was mixed with all ingredients except for liquid MPC (11.86 g anhydrous milk fat, 14.5 g sucrose, 0.35 g dairy minerals, 5.64 g lactose, 0.12 g mono- and diglycerides, 0.03 g polysorbate 80, and 0.2 g gum stabilizer mixture). The mixture was heated to 83°C to fully activate the gum stabilizer. The mixture was then cooled to 58°C. 2. Liquid MPC (44.44 g, 18%) is added to the mixture and mixed for 10 minutes. 3. The mixture is heated to 58°C in a water bath and homogenized in a two-stage disperser at 17.2 MPa / 3.4 MPa. The mixture is cooled to 15°C and then to 4°C. The ice cream is aged for approximately 24 hours and then frozen in an ice cream batch-type freezer with a 22 L barrel.

[0290] Ice cream from powdered MPC is prepared as follows. 1. Mix 50% (28.9 g) of the total water in the formula with all ingredients (listed above) except powdered MPC. Heat to 83°C to fully activate the gum stabilizer. Cool the mixture to 60°C. 2. Hydrate the protein powder (9.5 g) in the remaining water (28.9 g) at a temperature of 40° C. for 60 minutes before adding to the remaining ingredients. 3. Perform step 3 of the liquid MPC process described above.

[0291] Ice cream may be prepared using the following ingredients: [Table 29]

[0292] The ice cream produced is evaluated for flavor, viscosity, particle size, overrun, and melt rate using the methods described herein. Example 13

[0293] This example illustrates the use of heat-treated liquid milk protein concentrate versus powdered milk protein concentrate in the production of a high protein pudding.

[0294] Protein-rich purines from liquid MPC are prepared as follows. 1. A dry mix of stabilizers (0.02 g Carrageenan Ticaloid 710 H Tic, 0.05 g xanthan FASTir Tic), carbohydrates (2.6 g sucrose) and sweeteners (0.01 g sucralose, 0.015 g acesulfame-k) is added to 7.5 g of 50°C water and sheared for 5 minutes. 2. Add liquid MPC (85.7 g, 15.2% protein) to the premix. 3. Add canola oil (3.1 g). 4. Dissolve 0.82 g of starch (Ingredion Texflo) in 7.5 g of water and add to the slurry. 5. The premix is homogenized at 60°C and 150 / 50 bar. 6. The homogenized mixture was preheated to 75°C and then UHT sterilized at 143°C / 5 seconds. 7. The homogenized mixture is cooled and sealed.

[0295] High protein purines from powdered MPC are prepared as follows. 1. Add antifoam (Xiameter® AFE-1520 antifoam emulsion) to 75.15 g of 50°C water. 2. Add water to the dry mix of stabilizer, carbohydrate, and sweetener (as described above) and shear for 5 minutes. 3. MPC powder (18.02 g) is hydrated in the solution at 50° C. for 20 minutes. 4. Perform steps 3-7 of the liquid MPC process described above.

[0296] The production of high protein puddings from liquid MPC does not require the use of antifoaming agents because the time required for hydration of liquid MPC is shorter than that of powder (approximately 10 minutes versus 60 minutes) and, unlike powder, potential undissolved powder particles can be eliminated and foaming does not occur during hydration.

[0297] Pudding may be prepared using the following ingredients: [Table 30]

[0298] The prepared pudding may have the following ranges of macronutrients: [Table 31]

[0299] The resulting puddings are evaluated for flavor, particle size, pH, and hardness / texture using the methods described herein. Example 14

[0300] This example illustrates the use of heat-treated liquid milk protein concentrate versus powdered milk protein concentrate in the manufacture of fresh cheese.

[0301] Fresh cheese from liquid MPC is prepared as follows. 1. Melt milk fat (45 g) and hydrogenated vegetable oil (135 g) in a tank using a stirrer. 2. Add liquid MPC (804.28 g, 18.7% protein) at 45°C. 3. Pasteurize the premix at 65°C for 30 minutes. 4. Homogenize the premix at 60-65°C and 34.5 bar. 5. Cool the homogenized mixture to 45°C and add a mixture of salt (13 g NaCl, 1.3 g calcium chloride), stabilizer (1.2 g, Palsgaard 5926), and flavoring (0.1 g milk flavor, Firmenich). 6. Add rennet (0.0125 g of DPL 911 mesophilic starter). 7. Pour the homogenized mixture into molds and leave for 30 minutes. 8. Seal the cheese and refrigerate.

[0302] Fresh cheese from liquid MPC is prepared as follows. 1. Melt milk fat (45 g) and hydrogenated vegetable oil (135 g) in a tank using a stirrer. 2. Add water (588.89 g) to the tank and dissolve the protein powder (214.3 g). 3. Hydrate the mixture at 45°C for 40 minutes. 4. Perform steps 3-8 of the liquid MPC process described above.

[0303] Fresh cheese may be prepared using the following ingredients: [Table 32]

[0304] The prepared fresh cheese may have the following macronutrient ranges: [Table 33]

[0305] The resulting cheeses are evaluated for flavor, pH, color, and firmness / texture using the methods described herein. Example 15

[0306] This example illustrates the use of heat-treated liquid milk protein concentrate versus powdered milk protein concentrate in the manufacture of processed cream cheese.

[0307] Processed cream cheese containing 7.5% protein from a 15.4% protein liquid milk protein concentrate produced by microfiltration is prepared as follows. 1.980 g of liquid milk protein concentrate (e.g., liquid MPC described in Example 4), 396 g of water, and 600 g of anhydrous milk fat are added to the Thermomix and heated and mixed at 50°C for 10 minutes. 2. Adjust the solution to pH 5.8 with approximately 24 g of a mixture of lactic acid and citric acid in a ratio of 0.67:0.33. 3. Heat the solution to 90°C and hold at high shear for 10 minutes. 4. The product is hot packed into 250 mL PET containers at above 73°C. 5. Cool the product immediately.

[0308] Processed cream cheese containing 7.5% protein from a 1.3% protein liquid milk protein concentrate produced by ultrafiltration is prepared as follows. 1.830 g of liquid milk protein concentrate (Sample 5 in Table 1), 570 g of water, and 600 g of anhydrous milk fat are added to the Thermomix and heated and mixed at 50°C for 10 minutes. 2. Follow steps 2-5 of the Liquid Milk Protein Concentrate procedure described above.

[0309] Processed cream cheese from powdered milk protein concentrate is prepared as follows. Add 1,600 g of anhydrous milk fat to the Thermomix and heat and mix at 50°C for 2 minutes. 2.186 g of powdered milk protein concentrate, 1190 g of water, and 600 g of anhydrous milk fat are added and mixed at 50° C. for 10 minutes. 3. Follow steps 2-5 of liquid micellar casein above.

[0310] The cream cheese product ingredient composition is shown in Table 34. [Table 34]

[0311] The macronutrient content of the cream cheese products is shown in Table 35. [Table 35]

[0312] Sensory evaluation of the texture, color, and flavor of the cream cheese products is performed using the methods described herein. Example 16

[0313] This example illustrates the use of heat-treated liquid protein concentrate versus powdered milk protein concentrate in the production of protein-fortified milk.

[0314] Protein fortified milk containing 8.2% protein is prepared from a 15.4% protein liquid milk protein concentrate produced by microfiltration as follows. 1.1164 g of water and 630 g of liquid milk concentrate (Example 4) are remixed at ambient temperature and heated to 50°C. 2.206 g of skim milk powder is added to the solution and mixed for 30 minutes. 3. After pre-heating at 80°C, the mixture is UHT sterilized at 145°C for 5 seconds to achieve sterility at ambient temperature for at least 9 months.

[0315] Protein-enriched milk containing 8.2% protein is prepared from 18.3% protein liquid milk protein concentrate (sample 5 in Table 1) produced by microfiltration as follows. 1.1270 g of water and 524 g of liquid milk concentrate (sample 5 in Table 1) are remixed at ambient temperature and heated to 50°C. 2. Follow steps 2-3 of the liquid milk protein concentrate described above.

[0316] Protein-enriched milk containing 8.2% protein is prepared from powdered micellar casein as follows. 1.206 g of skim milk powder and 120 g of micellar casein are slowly added to 1674 g of water heated to 50° C. and mixed for 60 minutes. 2. After preheating to 80°C, the mixture is UHT sterilized at 145°C for 5 seconds to achieve sterility at ambient temperature for at least 9 months.

[0317] The raw material composition and macronutrient content of the fortified milk are shown below. [Table 36] [Table 37]

[0318] Sensory evaluation of the fortified milk for texture, flavor, pH, viscosity, sediment, and color is performed using the methods described herein.

[0319] Any documents referenced herein, including but not limited to patents, patent applications, journal articles, books, etc., are incorporated herein by reference in their entirety. Any section headings used herein are for organizational purposes only and should not be construed as limiting the subject matter described.

[0320] While the invention has been described by way of example and with reference to specific embodiments, it will be understood that modifications and / or improvements may be made without departing from the scope or spirit of the invention. [Industrial Applicability]

[0321] The liquid dairy protein concentrates described herein are useful in the production of high protein foods, including liquid nutritional compositions, dairy beverages such as yogurt, ice cream, sports drinks and fortified milk, puddings, recombined cream, and fresh cheese. Some aspects of the invention are described below. 1. A method for preparing a protein-containing food product, said method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing the milk protein concentrate with one or more additional ingredients to produce a protein-containing food product, wherein the milk protein concentrate comprises: i) at least about 9% by weight total protein, and ii) the milk protein concentrate comprises at least about 60% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20°C for at least about 3 months, the milk protein concentrate does not have any apparent gelation. 2. A method for preparing a protein-containing food product, said method comprising: a) providing a heat-treated fluid milk protein concentrate produced directly from fresh fluid milk and comprising at least about 9% by weight total protein; and b) mixing the milk protein concentrate with one or more additional ingredients to produce a protein-containing food product, wherein the milk protein concentrate after storage at a temperature of about 20° C. for at least about one month is i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A method that is a combination of any two or more or all of i) to iv). 3. The method according to item 1 or 2, wherein the method comprises maintaining the milk protein concentrate at a temperature of at least about 10°C for at least about 3 days. 4. The method according to any one of items 1 to 3, wherein the milk protein concentrate has been subjected to a heat treatment having an F0 value of at least 3.0. 5. The method according to any one of items 1 to 4, wherein the milk protein concentrate is prepared by a process comprising subjecting fresh liquid milk to ultrafiltration or microfiltration to produce a retentate. 6. The method according to item 5, wherein the method comprises subjecting the retentate to a heat treatment having an F0 value of at least 3.0 to prepare the milk protein concentrate. 7. The method according to any one of items 1 to 6, wherein the milk protein concentrate is not reconstituted. 8. The milk protein concentrate after storage at a temperature of about 20° C. for at least about 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) The method according to any one of items 1 to 7, wherein any combination of any two or more or all of i) to iii) is performed. 9. The method according to any one of items 1 to 8, wherein the protein-containing food product comprises at least about 1%, 1.5%, 2%, or 2.5% total protein by weight. 10. The method according to any one of items 1 to 9, wherein the one or more additional ingredients are lipids, carbohydrates, flavorings, vitamins, minerals, fiber, thickeners, emulsifiers, stabilizers, food additives, colorants, proteins, or any combination of two or more of these ingredients. 11. The method according to any one of items 1 to 10, wherein the protein-containing food is a liquid nutritional composition, a beverage, ice cream, acidified / fermented milk, cheese, pudding, frozen dessert, coffee whitener, a foam layer in biscuits or chocolate, a cream, or a gel. 12. Use of a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk in the preparation of a protein-containing food product, said milk protein concentrate comprising: a) at least about 9% by weight total protein, and b) containing at least about 60% total protein by weight based on total non-fat solids; The milk protein concentrate has no apparent gelling after storage at a temperature of about 20°C for at least about 3 months. 13. Use of a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk and containing at least about 9% by weight total protein in the preparation of a protein-containing food product, wherein the milk protein concentrate after storage for at least about 1 month at a temperature of about 20°C: i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) Use of a combination of any two or more or all of i) to iv). 14. A method for preparing a liquid milk protein concentrate, said method comprising: a) providing a composition comprising casein and whey protein; b) subjecting the composition to microfiltration or ultrafiltration to produce a retentate; and c) subjecting the retentate to a heat treatment having an F value of at least 3.0 to prepare a milk protein concentrate; the milk protein concentrate comprises at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat; The method, wherein the milk protein concentrate has no apparent gelation after storage at a temperature of about 20°C for at least about 3 months. 15. A method for preparing a liquid milk protein concentrate, said method comprising: a) providing a composition comprising casein and whey protein; b) subjecting the composition to microfiltration or ultrafiltration to produce a retentate; and c) subjecting the retentate to a heat treatment having an F value of at least 3.0 to prepare a milk protein concentrate; the milk protein concentrate comprises at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids-non-fat; The milk protein concentrate after storage at a temperature of about 20° C. for at least about one month has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A method that is a combination of any two or more or all of i) to iv). 16. The milk protein concentrate after storage at a temperature of about 20° C. for at least about 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) The method according to item 14 or 15, wherein any combination of any two or more or all of i) to iii) is performed. 17. The method according to any one of items 14 to 16, wherein the composition comprising casein and whey protein is fresh milk. 18. The method according to any one of items 14 to 17, wherein the composition comprising casein and whey protein is whole milk or skim milk. 19. The method according to any one of items 14 to 18, wherein the retentate is subjected to diafiltration before heat treatment to produce a diafiltration retentate. 20. The method according to any one of items 14 to 19, comprising directly subjecting the retentate or diafiltration retentate to the heat treatment. 21. The method according to any one of items 14 to 20, wherein the milk protein concentrate does not contain any added stabilizers or texture enhancers. 22. The method according to any one of items 14 to 21, wherein the milk protein concentrate does not contain added non-dairy ingredients. 23. The method according to any one of items 14 to 22, wherein the milk protein concentrate comprises at least about 14%, 14.5%, 15%, 15.5%, or 16% by weight of total protein. 24. The method according to any one of items 14 to 23, wherein the residual liquid comprises at least about 15% by weight of total non-fat solids. 25. The method of any of items 14 to 24, wherein the milk protein concentrate is encapsulated to produce an encapsulated milk protein concentrate comprising at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat. 26. The method according to any one of items 14 to 25, wherein the milk protein concentrate after storage for at least about one month at a temperature of about 20°C has a viscosity of less than about 950 MPa s when measured at a temperature of 20°C and a shear rate of 100 s−1. 27. The milk protein concentrate after storage at a temperature of about 30°C for at least about 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) The method according to any one of items 14 to 26, wherein any combination of any two or more or all of i) to iii) is performed. 28. The milk protein concentrate after storage at a temperature of about 4°C for at least about 3 months has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) The method according to any one of items 14 to 27, wherein any combination of any two or more or all of i) to iii) is performed. 29. A heat-treated, shelf-stable liquid milk protein concentrate produced by the method described in any one of items 14 to 28. 30. A heat-treated, shelf-stable liquid milk protein concentrate comprising a microfiltration retentate or an ultrafiltration retentate or a combination thereof, said milk protein concentrate comprising: a) at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat; and b) A concentrate having no apparent gelling after storage for at least 3 months at a temperature of about 20°C. 31. A heat-treated, shelf-stable liquid milk protein concentrate comprising a microfiltration retentate or an ultrafiltration retentate or a combination thereof, said milk protein concentrate comprising: a) at least about 13.8% by weight total protein, or less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat; and b) after storage for at least one month at a temperature of about 20°C; i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A concentrate that is a combination of any two or more or all of i) to iv). 32. The milk protein concentrate after storage for at least 3 months at a temperature of about 20°C: i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) has a brightness value of at least about 70; or iv) The heat-treated, shelf-stable liquid milk protein concentrate of item 30 or 31, which is any combination of any two or more or all of i) to iii). 33. A method for preparing a liquid nutritional composition, said method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing said milk protein concentrate with at least one lipid source and at least one carbohydrate source to prepare said liquid nutritional composition, said milk protein concentrate comprising: i) at least about 13.8% by weight total protein, or ii) less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat; The method, wherein the milk protein concentrate has no apparent gelation after storage at a temperature of about 20°C for at least about 3 months. 34. A liquid nutritional composition, the composition comprising: a) a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk; b) at least one lipid source, and c) at least one carbohydrate source, said milk protein concentrate comprising: i) at least about 13.8% by weight total protein, or ii) comprising less than about 13.8% by weight total protein and at least about 75% by weight total protein based on total solids non-fat, wherein after storage for at least about 3 months at a temperature of about 20° C., said milk protein concentrate does not have any apparent gelling, and said liquid nutritional composition comprises: a) at least about 5% by weight total protein; b) about 0.1% to about 30% by weight of fat; c) about 0.1% to about 45% carbohydrates, and d) A composition containing about 50 to about 300 kcal per 100 mL of said composition. 35. A method for preparing yogurt, the method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) adding the milk protein concentrate to i) at least one additional ingredient selected from the group comprising one or more of milk powder, liquid milk, and lactose powder; and ii) mixing with a yogurt starter to produce a yogurt mix; and c) fermenting the yogurt mix to prepare yogurt, wherein the milk protein concentrate is i) at least about 13.8% by weight total protein, or ii) less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat; The milk protein concentrate after storage at a temperature of about 20° C. for at least about one month has i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; and teeth v) A method that is a combination of any two or more or all of i) to iv). 36. A yogurt comprising a heat-treated liquid milk protein concentrate produced directly from fresh liquid milk, said milk protein concentrate comprising: i) at least about 13.8% by weight total protein, or ii) the milk protein concentrate comprises less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20° C. for at least about 1 month, i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A yogurt comprising a combination of any two or more or all of i) to iv), wherein the yogurt comprises at least about 3% by weight of total protein. 37. A method for preparing a dairy beverage, said method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing the milk protein concentrate with liquid milk, or milk powder, or a combination thereof to produce the dairy beverage, wherein the milk protein concentrate comprises: i) at least about 13.8% by weight total protein, or ii) the milk protein concentrate comprises less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20° C. for at least about 1 month, i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A method that is a combination of any two or more or all of i) to iv). 38. A method for preparing a sports drink, said method comprising: a) providing a heat-treated liquid milk protein concentrate produced directly from fresh fluid milk; and b) mixing the milk protein concentrate with one or more additional ingredients selected from the group comprising one or more flavorings, sweeteners, one or more colorings, one or more stabilizers, acidity regulators, one or more vitamins, one or more minerals, and one or more enzymes to produce the sports beverage, wherein the milk protein concentrate is i) at least about 13.8% by weight total protein, or ii) the milk protein concentrate comprises less than about 13.8% by weight total protein and at least about 50% by weight total protein based on total solids non-fat, and after storage at a temperature of about 20° C. for at least about 1 month, i) exhibits essentially no visible gelation or clumping; ii) contains less than about 5% by weight of sediment; iii) having a brightness value of at least about 70; iv) has a viscosity of less than about 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; or v) A method that is a combination of any two or more or all of i) to iv). 39. The method of item 33, 35, 37, or 38, the liquid nutritional composition of item 34, or the yogurt of item 36, wherein the milk protein concentrate is or contains a milk protein concentrate produced by the method of any one of items 14 to 28, or the milk protein concentrate of any one of items 29 to 32.

Claims

1. 1. A method for preparing a protein-containing food product, the method comprising: a) providing a liquid milk protein concentrate prepared by a process comprising subjecting fresh fluid milk to ultrafiltration or microfiltration or a combination thereof to produce a retentate, wherein said retentate has an F of at least 3.0; 0 and wherein the milk protein concentrate comprises at least 9% by weight total protein and at least 75% by weight total protein based on total solids non-fat, and wherein after storage for at least one month at a temperature of 20°C, the milk protein concentrate has a i. does not exhibit visible gelation or clumping, and ii. Contains less than 5% by weight of sediments; and iii. has a viscosity of less than 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec; and b) holding the milk protein concentrate at a temperature of at least 10°C for at least 3 days, and thereafter mixing the milk protein concentrate with one or more additional ingredients to produce a protein-containing food product. A method comprising:

2. 10. The method of claim 1, wherein the milk protein concentrate does not contain added stabilizers or texture enhancers.

3. 3. The method of claim 1 or 2, wherein the milk protein concentrate is not reconstituted.

4. The milk protein concentrate after storage at a temperature of 30° C. for at least 3 months has i) does not exhibit visible gelation or clumping; ii) contains less than 5% by weight of sediment; iii) has a whiteness value of at least 70; or iv) any combination of any two or more or all of i) to iii).

5. 5. The method of any one of claims 1 to 4, wherein the protein-containing food product comprises at least 1%, 1.5%, 2%, or 2.5% by weight of total protein.

6. 6. The method of any one of claims 1 to 5, wherein the one or more additional ingredients are lipids, carbohydrates, flavorings, vitamins, minerals, fiber, thickeners, emulsifiers, stabilizers, food additives, colorants, proteins, or any combination of two or more of these ingredients.

7. 7. The method according to any one of claims 1 to 6, wherein the protein-containing food is a liquid nutritional composition, a beverage, ice cream, acidified / fermented milk, cheese, pudding, frozen dessert, coffee whitener, a foam layer in biscuits or in chocolate, a cream, a gel, yogurt, or a dairy drink or sports drink.

8. 1. A method for preparing a liquid milk protein concentrate, the method comprising: a) providing a composition comprising casein and whey protein; b) subjecting the composition to microfiltration or ultrafiltration to produce a retentate; and c) reducing the retentate to an F of at least 3.0 0 and subjecting the milk protein concentrate to a heat treatment having a desired value to prepare a milk protein concentrate. the milk protein concentrate comprises at least 14.5% by weight total protein and at least 75% by weight total protein based on total solids-non-fat; The milk protein concentrate after storage at a temperature of 20° C. for at least one month has i) does not exhibit visible gelation or clumping; ii) contains less than 5% by weight of sediment; iii) having a whiteness value of at least 70; iv) having a viscosity of less than 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec.

9. The milk protein concentrate after storage at a temperature of 20°C for at least 3 months has i) does not exhibit visible gelation or clumping; ii) contains less than 5% by weight of sediment; 9. The method of claim 8, having a brightness value of at least 70.

10. 10. The method of claim 8 or 9, wherein the composition comprising casein and whey protein is fresh milk.

11. The method according to any one of claims 8 to 10, wherein the composition comprising casein and whey protein is whole milk or skim milk.

12. 12. The method of any one of claims 8 to 11, wherein the retentate is subjected to diafiltration before heat treatment to produce a diafiltration retentate.

13. 13. The method of any one of claims 8 to 12, comprising subjecting the retentate or diafiltration retentate directly to said heat treatment.

14. 14. The method according to any one of claims 8 to 13, wherein the milk protein concentrate does not contain any added stabilizers or texture enhancers.

15. 15. The method according to any one of claims 8 to 14, wherein the milk protein concentrate does not contain added non-dairy ingredients.

16. 16. The method of any one of claims 8 to 15, wherein the milk protein concentrate comprises at least 15%, 15.5%, or 16% by weight of total protein.

17. 17. The method of any one of claims 8 to 16, wherein the residual liquid comprises at least 15% by weight of total non-fat solids.

18. The milk protein concentrate after storage at a temperature of 30° C. for at least 3 months has i) does not exhibit visible gelation or clumping; ii) contains less than 5% by weight of sediment; iii) has a whiteness value of at least 70; or iv) any combination of any two or more or all of i) to iii).

19. The milk protein concentrate after storage at a temperature of 4°C for at least 3 months has i) does not exhibit visible gelation or clumping; ii) contains less than 5% by weight of sediment; iii) has a whiteness value of at least 70; or iv) any combination of any two or more or all of i) to iii).

20. 1. A shelf-stable liquid milk protein concentrate comprising a microfiltration retentate or an ultrafiltration retentate or a combination thereof, wherein said retentate has an F of at least 3.

0. 0 and the milk protein concentrate is subjected to a heat treatment having a value of a) contains at least 14.5% total protein by weight and at least 75% total protein by weight based on total solids non-fat; and b) after storage at a temperature of 20°C for at least 1 month, i) does not exhibit visible gelation or clumping; ii) contains less than 5% by weight of sediment; iii) having a whiteness value of at least 70; iv) A concentrate having a viscosity of less than 950 mPa.s when measured at a temperature of 20°C and a shear rate of 100 / sec.

21. The milk protein concentrate after storage at a temperature of 20°C for at least 3 months has i) does not exhibit visible gelation or clumping; ii) contains less than 5% by weight of sediment; have a whiteness value of at least 70, or iii) any combination of any two or more or all of i)-iii).

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