Novel high-protein, acidified dairy products, methods for producing them, and novel whey protein powder for producing acidified dairy products.

Abstract

The present invention relates to a method for producing a high protein, acidified milk product by combining a whey protein powder having a pH in the range of 3.8 to 5.2 with a first acidified milk product.

Description

Technical Field

[0001] The present invention relates to a method for producing a high-protein, acidified dairy product based on adding whey protein powder having a pH in the range of 3.8 to 5.2 to a first acidified dairy product.

Background Art

[0002] Acidified dairy products such as yogurt are inexpensive sources of major nutrients and are particularly valuable sources of protein.

[0003]

[0004] Various approaches for the production of high-protein, acidified dairy products have been reported in the art.

[0005] WO2016097308A1 discloses a method for producing high-protein yogurt, including the addition of natural whey protein to a casein concentrate, followed by gentle pasteurization and fermentation.

Summary of the Invention

[0006] The inventors have discovered that an improved high-protein, acidified dairy product can be advantageously produced by fortifying a first acidified dairy product with whey protein powder having a pH in the range of 3.8 to 5.2.

[0007] Thus, one aspect of the present invention is the following steps: (a) · A pH in the range of 3.8 to 5.2, • Protein content in the range of 2-12% w / w, • Total solids content of 5-35% w / w A step of providing a first acidified dairy product having; (b) pH in the range of 3.8 to 5.2 • At least 50% w / w protein content, • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. Preferably, a combined content of at least 80% w / w of carbohydrates and proteins, and Preferably, a maximum protein denaturation degree of 15%, A process for providing a scalding whey protein powder; (c) A step of combining a first acidified dairy product, whey protein powder and one or more optional further components to produce a mixture having a protein content in the range of 10-30% w / w; (d) A step of optionally combining the mixture with one or more additional components; and (e) optionally, a step of filling a mixture or a combination of a mixture and one or more additional components into a suitable container. Regarding a method for producing high-protein, acidified dairy products, Here, the high-protein, acidified dairy product is the mixture obtained from process (c) or a combination of the mixture with one or more additional components.

[0008] Another aspect of the present invention is, pH in the range of 3.8 to 5.2 • Protein content in the range of 10-30% w / w, and • Total solids content of 5-40% w / w This relates to acidified dairy products that are high in protein and have [specific properties]. Furthermore, one aspect of the mother is, pH in the range of 3.8 to 5.2 • At least 50% w / w protein content, • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, Preferably, a combined content of at least 80% w / w of carbohydrates and proteins, Preferably, a maximum protein denaturation degree of 15% This relates to whey protein powder containing [specific protein].

[0009] A further aspect of the present invention is preferably; • To enhance the protein content of food products, preferably acidified dairy products, and / or • Increase the natural whey protein content of food products, preferably acidified dairy products, and / or • High protein, improves the taste of acidified dairy products, and / or • High protein, improves the stability of acidified dairy products, and / or • High protein, improves the texture of acidified dairy products. This relates to the use of whey protein powder as defined herein as a food ingredient. [Brief explanation of the drawing]

[0010] [Figure 1] A preferred embodiment of the present invention is shown in which whey protein powder (WPP) is directly mixed with a first acidified dairy product (first ADP). [Figure 2] Another preferred embodiment of the present invention is shown, in which whey protein powder (WPP) is mixed with an aqueous composition to create a premixture that is mixed with a first acidified dairy product (first ADP). [Figure 3] This shows an unpasteurized, high-protein, acidified dairy product with a 28% w / w protein content, injected into a bucket by pump. [Figure 4] This exhibits the fluidity of pasteurized, high-protein, acidified dairy products with a protein content of 28% w / w. [Modes for carrying out the invention]

[0011] One aspect of the present invention is the following steps: (a) pH in the range of 3.8 to 5.2 • Protein content in the range of 2-12% w / w, • Total solids content of 5-35% w / w A step of providing a first acidified dairy product having; (b) pH in the range of 3.8 to 5.2 • At least 50% w / w protein content, • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. Preferably, a combined content of at least 80% w / w of carbohydrates and proteins, Preferably, a maximum protein denaturation degree of 15%, A process for providing a scalding whey protein powder; (c) A step of combining a first acidified dairy product, whey protein powder and one or more optional further components to produce a mixture having a protein content in the range of 10-30% w / w; (d) a step of optionally combining the mixture with one or more additional components; and (e) optionally, a step of filling a mixture or a combination of a mixture and one or more additional components into a suitable container. Regarding a method for producing high-protein, acidified dairy products, Here, the high-protein, acidified dairy product is the mixture obtained in step (c) or a combination of the mixture and one or more additional components.

[0012] Two preferred embodiments of the present method are shown in Figures 1 and 2. Figure 1 shows a preferred embodiment in which whey protein powder (WPP) is directly mixed with a first acidified dairy product (first ADP) and optionally with further components. After mixing the first acidified dairy product with at least the whey protein powder, the mixture is preferably left to stand to hydrate the protein provided by the powder, and more preferably, the mixture is homogenized. Then, one or more additional components (e.g., fruit preparations) may be added to the mixture, and preferably the mixture or a combination of the mixture and one or more additional components is filled into a suitable container.

[0013] Figure 2 shows another preferred embodiment in which whey protein powder (WPP) is mixed with an aqueous composition, preferably a second acidified dairy product, and optionally with further components, to prepare a premixture. The premixture is then mixed with a first acidified dairy product (first ADP), and optionally with further components, to prepare the mixture. Similar to the mixture in Figure 1, one or more additional components (e.g., fruit preparations) may be added to the mixture in Figure 2, and preferably the mixture or a combination of the mixture and one or more additional components is filled into a suitable container.

[0014] In some preferred embodiments of the present invention, the method comprises steps (a), (b), and (c), wherein the high-protein, acidified dairy product is a mixture obtained from step (c).

[0015] In another preferred embodiment of the present invention, the method comprises steps (a), (b), (c), and (d), wherein the high-protein, acidified dairy product is a mixture obtained from step (d).

[0016] In a more preferred embodiment of the present invention, the method comprises steps (a), (b), (c), (d), and (e), wherein the high-protein, acidified dairy product is a mixture obtained from step (e).

[0017] In a more preferred embodiment of the present invention, the method comprises steps (a), (b), (c), and (e), wherein the high-protein, acidified dairy product is a mixture obtained from step (e).

[0018] In the context of the present invention, the term “acidified dairy product” refers to a food product having a maximum pH of 5.2 and containing at least 50% w / w of protein, preferably all of which is milk protein, i.e., derived from mammalian milk. Useful examples of acidified dairy products are, for example, yogurt, skyr, quark, or cream cheese, which may be, for example, liquid and therefore suitable for drinking, highly viscous but scoopable with a spoon, or even more viscous but still scoopable with a spoon.

[0019] In the context of the present invention, the term “milk protein” refers to proteins that can be isolated from mammalian milk or derived from mammalian milk or milk protein isolates (e.g., heat denaturation and / or protein hydrolysis). The term “milk protein” therefore includes both whole milk protein fractions and isolates of sub-fractions or individual milk proteins (e.g., individual casein species and / or individual whey protein species).

[0020] In the context of the present invention, the term “high-protein, acidified dairy product” refers to an acidified dairy product having a protein content of at least 8% w / w relative to the weight of the acidified dairy product.

[0021] In the context of the present invention, the terms “first acidified dairy product” and “second acidified dairy product” refer to acidified dairy products as defined herein, which may have the same composition or different compositions.

[0022] In the context of the present invention, the term "whey protein" refers to proteins found in whey or milk serum. Whey protein may be a subset of protein species found in whey or milk serum, or it may be the complete set of protein species found in whey and / or milk serum.

[0023] The term "milk serum" refers to the liquid remaining after casein and milk fat globules have been removed from milk, for example, by microfiltration or large-pore ultrafiltration. Milk serum may also be called "ideal whey."

[0024] The term "milk serum protein" or "serum protein" refers to proteins found in milk serum.

[0025] The term "whey" refers to the liquid supernatant remaining after the casein in milk has been precipitated and removed. Casein precipitation may be carried out, for example, by acidifying the milk and / or using rennet enzymes.

[0026] Several types of whey exist, including "sweet whey," which is produced by the precipitation of casein with rennet, and "acidic whey" or "sour whey," which is produced by the acidic precipitation of casein. Casein precipitation with acid can be carried out, for example, by adding food acids or by bacterial culture.

[0027] In the context of the present invention, the term "whey protein powder" refers to a powder containing protein in an amount of at least 50% w / w, wherein the protein mainly consists of whey protein, for example, protein isolated from whey or whey serum. Whey protein powder is preferably a whey protein concentrate, whey protein concentrate, whey protein isolate, or whey protein isolate.

[0028] In the context of the present invention, the terms “whey protein concentrate” and “whey protein concentrate” refer to preparations of whey or whey containing protein in a range of approximately 20–89% w / w relative to total solids.

[0029] In the context of the present invention, the terms “whey protein isolate” and “whey protein isolate” refer to a whey or whey preparation containing at least 90% w / w protein relative to the total solids.

[0030] In some preferred embodiments of the present invention, the first acidified dairy product has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0031] Yogurt, skyr, quark, or cream cheese are preferred examples of first acidified dairy products.

[0032] In some preferred embodiments of the present invention, the first acidified dairy product has a protein content in the range of 2 to 10% w / w, more preferably 2 to 8% w / w, even more preferably 2 to 6% w / w, and most preferably 2 to 4% w / w.

[0033] In some preferred embodiments of the present invention, the first acidified dairy product has a protein content in the range of 4-12% w / w, more preferably 6-12% w / w, even more preferably 8-12% w / w, and most preferably 8-11% w / w.

[0034] The milk protein of the first acidified dairy product is derived from mammalian milk, preferably from one or more ruminant animals such as cattle, sheep, goats, buffalo, camels, llamas, horses, and / or deer. Milk protein derived from bovine (cow) milk is particularly preferred.

[0035] The first acidified dairy product often contains casein or whey protein. In some preferred embodiments of the present invention, the first acidified dairy product has a weight ratio of whey protein to casein in the range of 0:100 to 90:10, more preferably in the range of 5:95 to 70:30, even more preferably in the range of 10:90 to 50:50, and most preferably in the range of 15:85 to 40:60.

[0036] In another preferred embodiment of the present invention, the first acidified dairy product has a weight ratio of whey protein to casein in the range of 100:0 to 25:75, more preferably in the range of 100:0 to 80:20, even more preferably in the range of 100:0 to 90:10, and most preferably in the range of 100:0 to 95:5.

[0037] In some preferred embodiments of the present invention, the first acidified dairy product has a total solids content of 5-35% w / w, more preferably 10-30% w / w, even more preferably 15-25% w / w, and most preferably 17-20% w / w.

[0038] In some preferred embodiments of the present invention, the first acidified dairy product has a carbohydrate content in the range of 1 to 15% w / w, more preferably in the range of 2 to 12% w / w, even more preferably in the range of 2 to 10% w / w, and most preferably in the range of 3 to 10% w / w.

[0039] In some preferred embodiments of the present invention, the first acidified dairy product has a fat content in the range of 0 to 10% w / w, more preferably 0 to 6% w / w, even more preferably 0 to 5% w / w, and most preferably 0 to 3.5% w / w. These fat content levels may be reasonable, for example, if the first acidified dairy product is quark or yogurt.

[0040] In another preferred embodiment of the present invention, the first acidified dairy product has a fat content in the range of 5-15% w / w, more preferably 6-14% w / w, even more preferably 7-13% w / w, and most preferably 8-11% w / w. These fat content levels may be considered reasonable, for example, if the first acidified dairy product is Greek yogurt.

[0041] In a more preferred embodiment of the present invention, the first acidified dairy product has a fat content in the range of 15-30% w / w, more preferably 18-29% w / w, even more preferably 20-28% w / w, and most preferably 22-27% w / w. These fat content levels may be considered reasonable, for example, if the first acidified dairy product is cream cheese.

[0042] In some preferred embodiments of the present invention, the first acidified dairy product has a water content in the range of 65-95% w / w, more preferably 70-90% w / w, even more preferably 75-85% w / w, and most preferably 80-83% w / w.

[0043] In some preferred embodiments of the present invention, the first acidified dairy product has a viscosity in the range of 10 to 200 cP at 5°C. This viscosity range is preferred, for example, when the first acidified dairy product is a drinking yogurt.

[0044] In another preferred embodiment of the present invention, the first acidified dairy product has a viscosity in the range of 201 to 5000 cP at 5°C. This viscosity range is preferred, for example, when the first acidified dairy product is stirred yogurt.

[0045] In a more preferred embodiment of the present invention, the first acidified dairy product has a texture of 4,000 to 40,000 force-area (g*sec) at 12°C. This texture range is preferred, for example, when the first acidified dairy product is a solid yogurt, cream cheese, or similar spreadable product.

[0046] The first acidified dairy product is typically and preferably prepared by bacterial fermentation of carbohydrates containing at least lactose, and therefore contains lactic acid.

[0047] The inventors found it advantageous to limit the lactic acid content in the first acidified dairy product.

[0048] In some preferred embodiments of the present invention, the first acidified dairy product has a lactic acid content of up to 1.0% w / w, more preferably up to 0.9% w / w, even more preferably up to 0.8% w / w, and most preferably up to 0.6% w / w.

[0049] In another preferred embodiment of the present invention, the first acidified dairy product has a lactic acid content of 0.2 to 1.0% w / w, more preferably 0.3 to 0.9% w / w, even more preferably 0.3 to 0.8% w / w, and most preferably 0.4 to 0.6% w / w.

[0050] In some preferred embodiments of the present invention, the first acidified dairy product has a total content of low molecular weight carboxylic acids and their carboxylates of up to 1% w / w, more preferably up to 0.9% w / w, even more preferably up to 0.8% w / w, and most preferably up to 0.6% w / w.

[0051] In another preferred embodiment of the present invention, the first acidified dairy product has a total content of low molecular weight carboxylic acids and their carboxylates of 0.2-1.0% w / w, more preferably 0.3-0.9% w / w, even more preferably 0.3-0.8% w / w, and most preferably 0.4-0.6% w / w.

[0052] In this context, the term "low molecular weight carboxylic acids and their carboxylates" refers to carboxylic acids having a molecular weight of up to 400 g / mol in protonated, partially deprotonated, and fully deprotonated forms. Examples of low molecular weight carboxylic acids and their carboxylates include citric acid, lactic acid, lactate, gluconic acid, gluconate, lactobionic acid, and lactobionic acid salt.

[0053] In some preferred embodiments of the present invention, the first acidified dairy product has a degree of protein denaturation of at least 80%, more preferably at least 85%, even more preferably at least 90%, and most preferably at least 95%.

[0054] In some preferred embodiments of the present invention, the first acidified dairy product has a LAB content of at least 1*10 6 colony forming units (cfu) / g, more preferably at least 1*10 7 cfu / g, even more preferably 1*10 8 cfu / g, and most preferably 1*10 9 cfu / g.

[0055] In other preferred embodiments of the present invention, the first acidified dairy product has a LAB content of 1*10 6 to 9*10 10 cfu / g, more preferably 1*10 7 to 7*10 10 cfu / g, even more preferably 1*10 8 to 5*10 10 , and most preferably 1*10 9 to 3*10 10 cfu / g.

[0056] Step (b) includes providing whey protein powder.

[0057] The whey protein powder in step (b) has: · a pH in the range of 3.8 to 5.2, · a protein content of at least 50% w / w, and · a weight ratio between the protein content and the total of Ca and Mg of at least 200 [[ID=�5]]has.

[0058] In this context, the terms "protein content" and "total protein" are used as synonyms.

[0059] In some preferred embodiments of the present invention, the whey protein powder has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0060] The pH of the powder is measured according to Analysis 2.

[0061] The inventors found that it is advantageous to use whey protein powder having approximately the same pH as the first acidified dairy product, and that this appears to be beneficial for the storage stability and texture characteristics of the high-protein acidified dairy product.

[0062] Therefore, in some preferred embodiments of the present invention, the whey protein powder has a pH that is up to 1 pH unit higher or lower than the pH of the first acidified dairy product, more preferably up to 0.7 pH units higher or lower, even more preferably up to 0.5 pH units higher or lower, and most preferably up to 0.3 pH units higher or lower than the pH of the first acidified dairy product.

[0063] When whey protein powder is mixed with the second acidified dairy product to prepare a premixture before combining it with the first acidified dairy product, it is equally preferable that the whey protein powder has a pH that is up to 1 pH unit higher or lower than the pH of the second acidified dairy product, more preferably up to 0.7 pH units higher or lower, even more preferably up to 0.5 pH units higher or lower, and most preferably up to 0.3 pH units higher or lower than the pH of the second acidified dairy product.

[0064] In some preferred embodiments of the present invention, whey protein powder is: 50-100% w / w protein relative to total solids, 15-100% w / w BLG relative to total protein, ALA at 0-50% w / w relative to total protein, and CMP at 0-40% w / w relative to total protein, Includes.

[0065] In some preferred embodiments of the present invention, whey protein powder is: 50-89% w / w protein relative to total solids, 15-90% w / w BLG relative to total protein, ALA at 4-50% w / w relative to total protein, and CMP at 0-40% w / w relative to total protein, Includes.

[0066] More preferably, the whey protein powder is: 60-89% w / w protein relative to total solids, BLG at 20-80% w / w relative to total protein, ALA at 4-50% w / w relative to total protein, and CMP at 0-40% w / w relative to total protein, Includes.

[0067] Most preferably, the whey protein powder is: 70-89 w / w of protein relative to total solids, 30-65% w / w BLG relative to total protein, ALA at 4-35% w / w relative to total protein, and CMP at 0-25% w / w relative to total protein, Includes.

[0068] In some preferred embodiments of the present invention, whey protein powder is: 50-89% w / w protein relative to total solids, BLG at 91-100% w / w relative to total protein, ALA at 0-6% w / w relative to total protein, and CMP at 0-4% w / w relative to total protein, Includes.

[0069] More preferably, the whey protein powder is: 60-89% w / w protein relative to total solids, BLG at 94-100% w / w relative to total protein, ALA at 0-4% w / w relative to total protein, and CMP at 0-3% w / w relative to total protein, Includes.

[0070] Most preferably, the whey protein powder is: 70-89% w / w protein relative to total solids, BLG at 96-100% w / w relative to total protein, ALA at 0-2% w / w relative to total protein, and CMP at 0-2% w / w relative to total protein, Includes.

[0071] In some preferred embodiments of the present invention, whey protein powder is: 90-100% w / w protein relative to total solids, 15-90% w / w BLG relative to total protein, ALA at 4-50% w / w relative to total protein, and CMP at 0-40% w / w relative to total protein, Includes.

[0072] More preferably, the whey protein powder is: 91-98% w / w protein relative to total solids, BLG at 20-80% w / w relative to total protein, ALA at 4-50% w / w relative to total protein, and CMP at 0-40% w / w relative to total protein, Includes.

[0073] Most preferably, the whey protein powder is: 92-97% w / w protein relative to total solids, 30-65% w / w BLG relative to total protein, ALA at 4-35% w / w relative to total protein, and CMP at 0-25% w / w relative to total protein, Includes.

[0074] In another preferred embodiment of the present invention, the whey protein powder is: 91-100% w / w protein relative to total solids, BLG at 91-100% w / w relative to total protein, ALA at 0-6% w / w relative to total protein, and CMP at 0-4% w / w relative to total protein, Includes.

[0075] More preferably, the whey protein powder is: 91-99% w / w protein relative to total solids, BLG at 94-100% w / w relative to total protein, ALA at 0-4% w / w relative to total protein, and CMP at 0-3% w / w relative to total protein, Includes.

[0076] Most preferably, the whey protein powder is: 91-99% w / w protein relative to total solids, BLG at 96-100% w / w relative to total protein, ALA at 0-2% w / w relative to total protein, and CMP at 0-2% w / w relative to total protein, Includes.

[0077] In some preferred embodiments of the present invention, the whey protein powder has a protein content of at least 60% w / w, more preferably at least 75% w / w, even more preferably at least 80% w / w, and most preferably at least 82% w / w.

[0078] In another preferred embodiment of the present invention, the whey protein powder has a protein content of at least 86% w / w, more preferably at least 88% w / w, even more preferably at least 90% w / w, and most preferably at least 92% w / w.

[0079] In some preferred embodiments of the present invention, the whey protein powder has a protein content of 60-100% w / w, more preferably 70-97% w / w, and most preferably at least 75-95% w / w.

[0080] The protein in the whey protein powder is preferably derived from the milk of a mammal, preferably from one or more ruminant animals such as cows, sheep, goats, buffaloes, camels, llamas, horses, and / or deer. Whey protein derived from bovine (cow) milk is particularly preferred.

[0081] In some preferred embodiments of the present invention, the whey protein powder has a combined carbohydrate and protein content of at least 80% w / w, more preferably at least 85% w / w, even more preferably at least 90% w / w, and most preferably at least 92% w / w.

[0082] In some preferred embodiments of the present invention, the whey protein powder has a protein content to the total weight ratio of Ca and Mg of at least 300, more preferably at least 400, even more preferably at least 600, and most preferably at least 800.

[0083] The inventors have found that it is beneficial for whey protein powder to have a protein content to a total weight ratio of Ca and Mg of at least 200. More specifically, the inventors have found that when whey protein powder is used in a substantial amount in the acidified dairy product of the present invention, a higher weight ratio of protein content to total weight of Ca and Mg results in a better taste.

[0084] In another preferred embodiment of the present invention, the whey protein powder has a protein content to the total weight ratio of Ca and Mg of at least 1000, more preferably at least 1400, even more preferably at least 1800, and most preferably at least 2000.

[0085] In some preferred embodiments of the present invention, the whey protein powder has a protein content to the total weight ratio of Ca and Mg of 200 to 10000, more preferably 600 to 6000, and most preferably 800 to 4000.

[0086] In another preferred embodiment of the present invention, the whey protein powder has a protein content to the total weight ratio of Ca and Mg of 1000 to 10000, more preferably 1400 to 6000, even more preferably 1800 to 5000, and most preferably 2000 to 4000.

[0087] In some preferred embodiments of the present invention, the whey protein powder has a protein content to the total weight ratio of K and Na of at least 50, more preferably at least 60, even more preferably at least 70, and most preferably at least 90.

[0088] A higher ratio is preferable, and in some preferred embodiments of the present invention, the whey protein powder has a protein content to total K and Na weight ratio of at least 100, more preferably at least 200, even more preferably at least 500, and most preferably at least 1000.

[0089] In another preferred embodiment of the present invention, the whey protein powder has a protein content to the total weight ratio of K and Na of 50 to 2000, more preferably 60 to 1500, even more preferably 70 to 1000, and most preferably 90 to 1000.

[0090] In some preferred embodiments of the present invention, the whey protein powder has a protein denaturation degree of up to 15%, more preferably up to 12%, even more preferably up to 10%, and most preferably up to 8%.

[0091] In another preferred embodiment of the present invention, the whey protein powder has a protein denaturation degree of up to 6%, more preferably up to 4%, even more preferably up to 2%, and most preferably up to 1%.

[0092] It is often preferable that whey protein powder has a low bacterial count. This allows for the addition of whey protein powder to acidified dairy products without subsequent heat treatment.

[0093] In some preferred embodiments of the present invention, the whey protein powder has a total bacterial count on the plate of up to 10,000 cfu / g, more preferably up to 5,000 cfu / g, even more preferably up to 2,000 cfu / g, and most preferably up to 1,000 cfu / g.

[0094] The total bacterial count on the plate is measured by incubation at 30°C in accordance with ISO 4833-1.

[0095] Furthermore, a lower total bacterial count on the plate is often preferable, and in some preferred embodiments of the present invention, the whey protein powder has a total bacterial count on the plate of up to 600 cfu / g, more preferably up to 400 cfu / g, even more preferably up to 200 cfu / g, and most preferably up to 100 cfu / g. It is particularly preferable that the whey protein powder is sterile.

[0096] In some preferred embodiments of the present invention, the whey protein powder has an intestinal bacteria content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably 10 cfu / g.

[0097] The intestinal bacteria content is determined according to ISO 21528-2.

[0098] In some preferred embodiments of the present invention, the whey protein powder has an intestinal bacteria content of up to 8 cfu / g, more preferably up to 5 cfu / g, even more preferably up to 1 cfu / g, and most preferably 0 cfu / g.

[0099] In some preferred embodiments of the present invention, the whey protein powder has a Bacillus cereus content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably up to 100 cfu / g.

[0100] The Bacillus cereus content is determined according to ISO 7932.

[0101] In some preferred embodiments of the present invention, the whey protein powder has a sulfur-reducing Clostridium bacteria content of up to 500 cfu / g, more preferably up to 300 cfu / g, even more preferably up to 200 cfu / g, and most preferably up to 100 cfu / g.

[0102] Even smaller numbers may be preferred, and in another preferred embodiment of the present invention, the whey protein powder has a sulfur-reducing Clostridium bacteria content of up to 50 cfu / g, more preferably up to 30 cfu / g, even more preferably up to 20 cfu / g, and most preferably up to 10 cfu / g.

[0103] The content of sulfur-reducing Clostridium bacteria is determined according to ISO 15213.

[0104] In some preferred embodiments of the present invention, the whey protein powder has a yeast and mold content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably up to 10 cfu / g.

[0105] Lower content may be preferred, and in some preferred embodiments of the present invention, the whey protein powder has a yeast and mold content of up to 8 cfu / g, more preferably up to 5 cfu / g, even more preferably up to 2 cfu / g, and most preferably up to 10 cfu / g.

[0106] The combined content of yeast and mold is determined according to ISO 6611.

[0107] In some preferred embodiments of the present invention, the whey protein powder is completely free of Staphylococcus aureus, Salmonella, and Listeria Monocytogenes.

[0108] The presence or absence of Staphylococcus aureus, Salmonella, and Listeria monocytogenes is determined according to ISO 6888-1, ISO 6579, and ISO 11290.

[0109] Preferably, the whey protein powder is: • A maximum total bacterial count on the plate of 10,000 cfu / g, more preferably 5,000 cfu / g, even more preferably 2,000 cfu / g, and most preferably 1,000 cfu / g. • A maximum intestinal bacteria content of 100 cfu / g, more preferably 50 cfu / g, even more preferably 20 cfu / g, and most preferably 10 cfu / g. • Bacillus cereus content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably up to 100 cfu / g. • A sulfur-reducing Clostridium bacteria content of up to 500 cfu / g, more preferably up to 300 cfu / g, even more preferably up to 200 cfu / g, and most preferably up to 100 cfu / g, and • Yeast and mold content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably up to 10 cfu / g. It holds.

[0110] The inventors have found that some of the functional problems related to acidified dairy products of the prior art, particularly high protein content, stem from excessively high lactic acid content. The inventors have further found that the present invention favorably results in less lactic acid production because the whey protein powder used for protein fortification is already acidic. Therefore, substantial re-fermentation that lowers the pH is avoided, thereby preventing the production of lactic acid, a fermentation byproduct.

[0111] As described above, the inventors have further found that it is advantageous for whey protein powder to have a relatively low lactic acid content.

[0112] Therefore, in some preferred embodiments of the present invention, the whey protein powder has a lactic acid content of up to 1% w / w, more preferably up to 0.5% w / w, even more preferably up to 0.1% w / w, and most preferably up to 0.1% w / w.

[0113] The lactic acid content is measured as the total amount of lactate and lactic acid in the composition in question. This is done by converting all lactate to lactic acid by acidification (using an HCl solution) and then quantifying the total lactic acid content by HPLC.

[0114] In some preferred embodiments of the present invention, the whey protein powder has a total content of low molecular weight carboxylic acids and their carboxylates of up to 1% w / w, more preferably up to 0.5% w / w, even more preferably up to 0.1% w / w, and most preferably up to 0.1% w / w.

[0115] In some preferred embodiments of the present invention, the whey protein powder has a fat content of up to 5% w / w, more preferably up to 1% w / w, even more preferably up to 0.5% w / w, and most preferably up to 0.1% w / w.

[0116] In some preferred embodiments of the present invention, the whey protein powder has a carbohydrate content of up to 40% w / w, more preferably up to 20% w / w, even more preferably up to 10% w / w, and most preferably up to 5% w / w.

[0117] In some preferred embodiments of the present invention, the whey protein powder has a carbohydrate content of 0-40% w / w, more preferably 1-30% w / w, and most preferably 2-20% w / w.

[0118] In some preferred embodiments of the present invention, the whey protein powder has a carbohydrate content of up to 4% w / w, more preferably up to 2% w / w, even more preferably up to 1% w / w, and most preferably up to 0.5% w / w.

[0119] Preferably, the whey protein powder has a carbohydrate content of up to 0.3% w / w, more preferably up to 0.2% w / w, even more preferably up to 0.1% w / w, and most preferably up to 0.05% w / w.

[0120] In some preferred embodiments of the present invention, the whey protein powder has a particle size in the range of 10 to 500 microns, more preferably in the range of 20 to 400 microns, even more preferably in the range of 40 to 300 microns, and most preferably in the range of 70 to 150.

[0121] The inventors have found that whey protein powder having the above particle size is more readily incorporated into the first acidified dairy product when directly mixed.

[0122] The particle size of whey protein powder is measured as the volume-weighted average diameter D[4,3] using a Malvern Mastersizer.

[0123] The whey protein powder preferably has a water content of up to 10% w / w, more preferably up to 7% w / w, even more preferably up to 6% w / w, and most preferably up to 5% w / w.

[0124] In some preferred embodiments of the present invention, whey protein powder is: pH in the range of 3.8 to 5.2 • Protein content of 75-95% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, • Up to 20% w / w carbohydrate content, and • Up to 15% protein denaturation, It has, Whey protein powder • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0125] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 4.0 to 5.0 • Protein content of 75-95% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, • Maximum carbohydrate content of 20% w / w, and • Up to 15% protein denaturation, It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0126] In another preferred embodiment of the present invention, the whey protein powder is: pH range of 3.8 to 5.2 • Protein content of 75-95% w / w • Maximum fat content of 0.5% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, • Maximum carbohydrate content of 20% w / w, and • Up to 15% protein denaturation, It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0127] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 4.0 to 5.0 • Protein content of 75-95% w / w • Maximum fat content of 0.5% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. • Maximum carbohydrate content of 20% w / w, and • Up to 15% protein denaturation, It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0128] In some preferred embodiments of the present invention, whey protein powder is: pH in the range of 3.8 to 5.2 • Protein content of 75-95% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. • Maximum carbohydrate content of 20% w / w • Up to 15% protein denaturation, • Maximum total bacterial count on the plate is 1000 cfu / g. It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0129] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 4.0 to 5.0 • Protein content of 75-95% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, • Maximum carbohydrate content of 20% w / w • Up to 15% protein denaturation, • Maximum total bacterial count on the plate is 1000 cfu / g. It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0130] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 3.8 to 5.2 • Protein content of 75-95% w / w • Maximum fat content of 0.5% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, • Maximum carbohydrate content of 20% w / w • Up to 15% protein denaturation, • Maximum total bacterial count on the plate is 1000 cfu / g. It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0131] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 4.0 to 5.0 • Protein content of 75-95% w / w • Maximum fat content of 0.5% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. • Maximum carbohydrate content of 20% w / w • Up to 15% protein denaturation, • Maximum total bacterial count on the plate is 1000 cfu / g. It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0132] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 4.0 to 5.0 • Protein content of 75-95% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, • Carbohydrate content of up to 0.5% w / w, more preferably up to 0.3% w / w, and • Up to 15% protein denaturation, It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0133] In another preferred embodiment of the present invention, the whey protein powder is: pH range of 3.8 to 5.2 • Protein content of 75-95% w / w • Maximum fat content of 0.5% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, • Carbohydrate content of up to 0.5% w / w, more preferably up to 0.3% w / w, and • Up to 15% protein denaturation, It has, Whey protein powder: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0134] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 4.0 to 5.0 • Protein content of 75-95% w / w • Maximum fat content of 0.5% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. • Carbohydrate content of up to 0.5% w / w, more preferably up to 0.3% w / w, and • Up to 15% protein denaturation, It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0135] In some preferred embodiments of the present invention, whey protein powder is: pH in the range of 3.8 to 5.2 • Protein content of 75-95% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. • Carbohydrate content of up to 0.5% w / w, more preferably up to 0.3% w / w, and • Up to 15% protein denaturation, • Maximum total bacterial count on the plate is 1000 cfu / g. It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0136] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 4.0 to 5.0 • Protein content of 75-95% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, • Carbohydrate content of up to 0.5% w / w, more preferably up to 0.3% w / w, and • Up to 15% protein denaturation, • Maximum total bacterial count on the plate is 1000 cfu / g. It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0137] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 3.8 to 5.2 • Protein content of 75-95% w / w • Maximum fat content of 0.5% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, • Carbohydrate content of up to 0.5% w / w, more preferably up to 0.3% w / w, and • Up to 15% protein denaturation, • Maximum total bacterial count on the plate is 1000 cfu / g. It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40% w / w CMP relative to total protein. Includes.

[0138] In another preferred embodiment of the present invention, the whey protein powder is: pH in the range of 4.0 to 5.0 • Protein content of 75-95% w / w • Maximum fat content of 0.5% w / w • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. • Carbohydrate content of up to 0.5% w / w, more preferably up to 0.3% w / w, and • Up to 15% protein denaturation, • Maximum total bacterial count on the plate is 1000 cfu / g. It has, Whey protein powder is: • 20-80% w / w BLG relative to total protein. • 4-50% w / w of ALA relative to total protein, • 0-40 w / w CMP relative to total protein. Includes.

[0139] Whey protein powder can be produced by several different methods, which typically involve concentration, acidification, and desalting of the whey protein, followed by gentle drying, preferably by spray drying. It is particularly preferable to avoid protein denaturation temperatures. To reduce the bacterial load on the protein conduit or to further sterilize the acidic whey protein conduit before spray drying, it is even more preferable to subject the whey protein conduit to a combination of pasteurization and microfiltration using a pore size of up to 0.4 microns. Sterile whey protein powder can be obtained if the whey protein conduit is sterile before spray drying and spray drying is carried out under sterile conditions.

[0140] Step (c) comprises combining a first acidified dairy product, whey protein powder, and optionally further components to produce a mixture having a protein content in the range of 10–30% w / w. Step (c) may be carried out, for example, by directly mixing the whey protein powder with the first acidified dairy product. Alternatively, step (c) may be carried out by an indirect mixing means, in which the whey protein powder is mixed with one or more further components before being mixed with the first acidified dairy product.

[0141] In some preferred embodiments of the present invention, a considerable number of lactic acid bacteria derived from the first acidified dairy product can still survive in the high-protein, acidified dairy product. Preferably, at least 25%, more preferably at least 50%, even more preferably at least 50%, and most preferably at least 70% of the lactic acid bacteria from the first acidified dairy product can still survive in the high-protein, acidified dairy product.

[0142] This requires a gentle treatment of the first acidified dairy product, followed by a flow containing the first acidified dairy product. It is particularly preferable to avoid heat treatments involving temperatures higher than 45°C, more preferably higher than 42°C, and most preferably higher than 40°C.

[0143] Therefore, in some preferred embodiments of the present invention, the whey protein powder is in powder form when mixed with the first acidified dairy product; that is, the whey protein powder is directly mixed with the first acidified dairy product.

[0144] In another preferred embodiment of the present invention, step (c) includes preparing a premixture, preferably comprising whey protein powder and an aqueous composition. The premixture is then mixed with a first acidified dairy product.

[0145] The pre-mixing approach has the advantage that the pre-mixture may be pasteurized to reduce the microbial content, and the pasteurized pre-mixture may then be mixed with the first acidified dairy product. Therefore, in some preferred embodiments of the present invention, the pre-mixture is pasteurized before being mixed with the first acidified dairy product.

[0146] Pasteurization of the premixture is preferably performed by heating the premixture to a temperature in the range of 70-90°C for a sufficient time to reduce the natural BLG content by up to 30%, more preferably up to 25%, even more preferably up to 20%, and most preferably up to 15%.

[0147] In some preferred embodiments of the present invention, pasteurization of the premixture involves heating the premixture to a temperature in the range of 70-90°C for a sufficient time to reduce the natural BLG content by 0.1-30%, more preferably 0.3-25%, even more preferably 0.5-20%, and most preferably 1-15%.

[0148] In another preferred embodiment of the present invention, pasteurization of the premixture involves heating the premixture to a temperature in the range of 70-80°C for a sufficient time to reduce the natural BLG content by 0.1-10%, more preferably 0.3-8%, even more preferably 0.5-6%, and most preferably 1-4%.

[0149] In some preferred embodiments of the present invention, pasteurization of the premixture is performed by heating the premixture to a temperature of at least 70°C for a sufficient time to cause BLG denaturation, which is at least equivalent to pasteurization at 72°C for 15 seconds.

[0150] In another preferred embodiment of the present invention, pasteurization of the premixture is performed by heating the premixture to a temperature in the range of 70 to 76°C for a time in the range of 10 to 60 seconds.

[0151] In the context of the present invention, the term "aqueous composition" refers to an edible composition having a water content of at least 50% w / w, more preferably at least 60% w / w, even more preferably at least 70% w / w, and more preferably at least 80% w / w.

[0152] In some preferred embodiments of the present invention, the aqueous composition is water.

[0153] The inventors have found that mixing whey protein powder with a viscous aqueous composition is advantageous because the powder disperses more easily and is less prone to clumping or incorporating air bubbles.

[0154] Therefore, in a preferred embodiment of the present invention, the aqueous composition is a second acidified dairy product, which typically has an attractive viscosity for receiving whey protein powder.

[0155] In some preferred embodiments of the present invention, the aqueous composition, preferably the second acidified dairy product, has a total solids content of 5-40% w / w, more preferably 10-30% w / w, even more preferably 14-25% w / w, and most preferably 15-20% w / w.

[0156] In some preferred embodiments of the present invention, the aqueous composition, preferably the second acidified dairy product, has a protein content of 12% w / w, more preferably 4-12% w / w, even more preferably 6-12% w / w, and most preferably 8-12% w / w.

[0157] In some preferred embodiments of the present invention, the aqueous composition, preferably the second acidified dairy product, has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0158] Preferably, the aqueous composition is: pH in the range of 3.8 to 5.2 • Protein content in the range of 2-12% w / w, • Total solids content of 5-35% w / w It is a second acidified dairy product that has [the characteristic]. More preferably, aqueous compositions: pH in the range of 4.0 to 5.0 • Protein content in the range of 2-12% w / w, • Total solids content of 5-35% w / w It is a second acidified dairy product that has [the characteristic].

[0159] In some preferred embodiments of the present invention, the premixture has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0160] In some preferred embodiments of the present invention, the whey protein powder has a pH that is up to 1 pH unit higher or lower than the pH of the aqueous composition, more preferably up to 0.5 pH units higher or lower, even more preferably up to 0.3 pH units higher or lower, and most preferably up to 0.2 pH units higher or lower than the pH of the aqueous composition.

[0161] For example, the whey protein powder preferably has a pH that is at most 1 pH unit higher or lower, more preferably at most 0.5 pH unit higher or lower, even more preferably at most 0.3 pH unit higher or lower, and most preferably at most 0.2 pH unit higher or lower than the pH of the second acidified milk product.

[0162] In some preferred embodiments of the present invention, the second acidified milk product has the same composition as the first acidified milk product, and they may be obtained from the same acidified milk product. Alternatively, but also preferably, the second acidified milk product may have a composition different from that of the first acidified milk product.

[0163] When a plurality of acidified milk products are used in the preparation of the premix, the second acidified milk product is a combination of the plurality of acidified milk products.

[0164] The embodiments described with respect to the first acidified milk product also equally apply to the second acidified milk product and are not repeated here.

[0165] One or more additional components may be selected, for example, from sweeteners, flavorings, salts, and other protein sources.

[0166] Preferably, the sweetener comprises or consists of one or more sugar sweeteners.

[0167] Preferably, the sugar sweetener comprises or consists of sucrose, maltose, lactose, dextrose, glucose, fructose, galactose, or a combination thereof.

[0168] Alternatively, but also preferably, the sweetener comprises or consists of one or more high-intensity sweeteners.

[0169] Preferably, the high-strength sweetener includes or consists of aspartame, cyclamate, sucralose, acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone, stevia extract, rebaudioside A, thaumatin, blazein, glycyrrhizic acid and / or its salts, curculin, monellin, phyllodulcin, rubusosides, mavinrin, dulcoside A, dulcoside B, 15thiamenoside, monatin and its salts (monatin SS, RR, RS, SR), and combinations thereof.

[0170] The flavorings may be in the form of artificial or natural flavorings. In some preferred embodiments of the present invention, the additional components include a fruit preparation containing both fruit and sweeteners, typically in the form of sucrose, glucose, galactose, and / or fructose. In other preferred embodiments of the present invention, the additional components include a vegetable preparation containing an extract or puree of one or more vegetables and / or herbs.

[0171] In some preferred embodiments of the present invention, one or more additional ingredients include sodium chloride and / or potassium chloride. The combination of sodium chloride and / or potassium chloride with a vegetable preparation is particularly preferred for cream cheese-type products or other low-sweetness spreads.

[0172] Embodiments described with respect to the mixture, such as the compositional characteristics of the mixture and the method for producing the mixture by directly mixing whey protein powder with an acidified dairy product, are equally applicable to the premixture and are therefore not repeated here. However, if the method involves the production of a premixture, the premixture is mixed with the first acidified dairy product.

[0173] The pre-mixture preferably has a pH that is up to 1 pH unit higher or lower than the pH of the first acidified dairy product, more preferably up to 0.5 pH units higher or lower, even more preferably up to 0.3 pH units higher or lower, and most preferably up to 0.2 pH units higher or lower than the pH of the first acidified dairy product.

[0174] In some preferred embodiments of the present invention, the premixture is: • 2-40% w / w amount of whey protein powder, • Aqueous composition in an amount of 50-95% w / w Includes.

[0175] More preferably, the premixture is: • 4-40% w / w amount of whey protein powder, • Aqueous composition in an amount of 50-95% w / w Includes.

[0176] More preferably, the premixture is: • 5-30% w / w amount of whey protein powder, • Aqueous composition in an amount of 60-95% w / w Includes.

[0177] Most preferably, the pre-mixture is: • 15-30% w / w amount of whey protein powder, • Aqueous composition of dairy products in an amount of 60-80% w / w Includes.

[0178] In some preferred embodiments of the present invention, the premixture is: • 2-40% w / w amount of whey protein powder, • Second acidified dairy product in amounts of 50-95% w / w Includes.

[0179] More preferably, the premixture is: • 4-40% w / w amount of whey protein powder, · A second acidified dairy product in an amount of 60 to 95% w / w, comprising.

[0180] Even more preferably, the premix is: · Whey protein powder in an amount of 5 to 30% w / w, and · A second acidified dairy product in an amount of 70 to 95% w / w, comprising.

[0181] Most preferably, the premix is: · Whey protein powder in an amount of 15 to 30% w / w, and · A second acidified dairy product in an amount of 60 to 80% w / w, comprising.

[0182] / Preferably, step (c) is: · Directly mixing the first acidified dairy product with the whey protein powder, or · Mixing the premix prepared by mixing the second acidified dairy product with the whey protein powder with the first acidified dairy product, comprising.

[0183] In some preferred embodiments of the present invention, the mixture has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0184] In some preferred embodiments of the present invention, the mixture has a protein content in the range of 11 to 25% w / w, more preferably in the range of 12 to 20% w / w, even more preferably in the range of 13 to 19% w / w, and most preferably in the range of 14 to 18% w / w.

[0185] In other preferred embodiments of the present invention, the mixture has a protein content in the range of 20 to 30% w / w, more preferably in the range of 21 to 30% w / w, even more preferably in the range of 22 to 30% w / w, and most preferably in the range of 24 to 30% w / w.

[0186] In a more preferred embodiment of the present invention, the mixture has a protein content in the range of 21-30% w / w, more preferably 22-29% w / w, even more preferably 23-28% w / w, and most preferably 24-27% w / w.

[0187] In some preferred embodiments of the present invention, whey protein powder contributes 5-90% w / w, more preferably 20-70% w / w, even more preferably 30-60% w / w, and most preferably 40-50% w / w of the protein in the mixture.

[0188] In another preferred embodiment of the present invention, whey protein powder contributes 20-90% w / w, more preferably 30-90% w / w, even more preferably 40-90% w / w, and most preferably 50-90% w / w of the protein in the mixture.

[0189] In a more preferred embodiment of the present invention, the whey protein powder contributes 5-60% w / w, more preferably 15-50% w / w, even more preferably 20-45% w / w, and most preferably 25-40% w / w of the protein in the mixture.

[0190] In some preferred embodiments of the present invention, the first acidified dairy product contributes 10-80% w / w, more preferably 20-70% w / w, even more preferably 30-60% w / w, and most preferably 40-50% w / w of the protein in the mixture.

[0191] Some preferred embodiments of the present invention: Whey protein powder contributes 5-90% of the protein in the mixture, and • The first and second acidified dairy products have a combined protein contribution of 5-90% of the protein in the mixture.

[0192] The combined protein contribution of the first and second acidified dairy products does not require the presence of the second acidified dairy product; however, if the second acidified dairy product is used, its protein contribution should be added to the contribution of the first acidified dairy product. The first acidified dairy product, however, is always present and always contributes to the protein.

[0193] more comfortable: Whey protein powder contributes 50-90% of the protein in the mixture, and • The first and second acidified dairy products have a combined protein contribution of 5-45% of the protein in the mixture.

[0194] To be even more comfortable: • Whey protein powder contributes 60-85% of the protein in the mixture, and • The first and second acidified dairy products have a combined protein contribution of 10-35% of the protein in the mixture.

[0195] Most preferably: Whey protein powder contributes 70-80% of the protein in the mixture, and • The first and second acidified dairy products have a combined protein contribution of 15-25% of the protein in the mixture.

[0196] Other preferred embodiments of the present invention include: Whey protein powder contributes 30-60% of the protein in the mixture, and • The first and second acidified dairy products have a combined protein contribution of 30-60% of the protein in the mixture.

[0197] In some preferred embodiments of the present invention, the mixture is: • 2-40% w / w amount of whey protein powder, • 50-95% w / w of primary acidified dairy products, Includes.

[0198] More preferably, the mixture is: • 4-40% w / w amount of whey protein powder, • 60-95% w / w of primary acidified dairy products, Includes.

[0199] More preferably, the mixture is: • 5-30% w / w amount of whey protein powder, • 70-95% w / w of primary acidified dairy products, Includes.

[0200] Most preferably, the mixture is: • 15-30% w / w amount of whey protein powder, • 60-80% w / w of primary acidified dairy products, Includes.

[0201] If the mixture in step (c) is prepared by creating a premixture, the mixture preferably includes a second acidified dairy product in addition to a first acidified dairy product.

[0202] In some preferred embodiments of the present invention, the mixture is: 5-10% w / w amount of whey protein powder, • First acidified dairy product in an amount of 60-73% w / w, and • Second acidified dairy product in amounts of 17-23% w / w Includes.

[0203] In some preferred embodiments of the present invention, the mixture is: 5-15% w / w amount of whey protein powder, • 40-55% w / w of the first acidified dairy product, and • Second acidified dairy product in amounts of 17-43% w / w Includes.

[0204] In some preferred embodiments of the present invention, the mixture has a total solids content of 5-35% w / w, more preferably 10-30% w / w, even more preferably 15-25% w / w, and most preferably 17-20% w / w.

[0205] In some preferred embodiments of the present invention, the mixture has a carbohydrate content in the range of 1 to 15% w / w, more preferably in the range of 2 to 12% w / w, even more preferably in the range of 2 to 10% w / w, and most preferably in the range of 3 to 10% w / w.

[0206] In some preferred embodiments of the present invention, the mixture has a fat content in the range of 0 to 10% w / w, more preferably in the range of 0 to 6% w / w, even more preferably in the range of 0 to 5% w / w, and most preferably in the range of 0 to 3.5% w / w.

[0207] In some preferred embodiments of the present invention, the mixture has a fat content in the range of 5 to 15% w / w, more preferably in the range of 6 to 14% w / w, even more preferably in the range of 7 to 13% w / w, and most preferably in the range of 8 to 11% w / w.

[0208] In some preferred embodiments of the present invention, the mixture has a fat content in the range of 15-30% w / w, more preferably 18-29% w / w, even more preferably 20-28% w / w, and most preferably 22-27% w / w.

[0209] In some preferred embodiments of the present invention, the mixture has a water content in the range of 65-95% w / w, more preferably 70-90% w / w, even more preferably 75-85% w / w, and most preferably 80-83% w / w.

[0210] In some preferred embodiments of the present invention, the mixture has a viscosity in the range of 10 to 200 cP at 5°C.

[0211] In another preferred embodiment of the present invention, the mixture has a viscosity in the range of 201 to 2500 cP at 5°C.

[0212] In a more preferred embodiment of the present invention, the mixture has a viscosity in the range of 2501 to 40000 cP at 5°C.

[0213] In a more preferred embodiment of the present invention, the mixture has a texture of 4,000 to 40,000 force-area (g*sec) at 12°C.

[0214] In some preferred embodiments of the present invention, the mixture has a lactic acid content of up to 1.0% w / w, more preferably up to 0.9% w / w, even more preferably up to 0.8% w / w, and most preferably up to 0.6% w / w.

[0215] In another preferred embodiment of the present invention, the mixture has a lactic acid content of 0.2 to 1.0% w / w, more preferably 0.3 to 0.9% w / w, even more preferably 0.3 to 0.8% w / w, and most preferably 0.4 to 0.6% w / w.

[0216] In some preferred embodiments of the present invention, the mixture has a total content of low molecular weight carboxylic acids and their carboxylates of up to 1% w / w, more preferably up to 0.9% w / w, even more preferably up to 0.8% w / w, and most preferably up to 0.6% w / w.

[0217] In another preferred embodiment of the present invention, the mixture has a total content of low molecular weight carboxylic acids and their carboxylate salts of 0.2 to 1.0% w / w, more preferably 0.3 to 0.9% w / w, even more preferably 0.3 to 0.8% w / w, and most preferably 0.4 to 0.6% w / w.

[0218] In some preferred embodiments of the present invention, the mixture has a degree of protein denaturation of at least 80%, more preferably at least 85%, even more preferably at least 90%, and most preferably at least 95%.

[0219] One advantage of many preferred embodiments of the present invention is that a considerable amount of protein remains undenatured and therefore does not contribute to the overall viscosity of the acidified dairy product, which is high in protein and a mixture, as much as it would if it were denatured.

[0220] Therefore, in some preferred embodiments of the present invention, the mixture has a degree of protein denaturation ranging from 10 to 80%, more preferably from 30 to 70%, even more preferably from 35 to 65%, and most preferably from 40 to 60%.

[0221] In a more preferred embodiment of the present invention, the mixture has a degree of protein denaturation ranging from 10 to 70%, more preferably from 15 to 50%, even more preferably from 15 to 30%, and most preferably from 15 to 25%.

[0222] In some preferred embodiments of the present invention, the mixture contains at least 1*10 6 cfu / g, more preferably at least 1*10 7 cfu / g, more preferably 1*10 8 cfu / g, and most preferably 1*10 9 It has an LAB content of cfu / g.

[0223] Preferably, the mixture is 1*10 6 ~9*10 10 cfu / g, ue1*10 7 ~7*10 10 cfu / g, more preferably 1*10 8 ~5*10 10 , and most preferably 1*10 9 ~3*10 10 It has an LAB content of cfu / g.

[0224] In some preferred embodiments of the present invention, the mixture has a weight ratio of whey protein to casein in the range of 5:95 to 100:0, more preferably in the range of 50:50 to 95:5, even more preferably in the range of 60:40 to 90:10, and most preferably in the range of 65:35 to 85:15.

[0225] The inventors have found that it may be beneficial to mix an antifoaming agent into the liquid to which whey protein powder is added. The antifoaming agent reduces the risk of undesirable foaming and residual bubbles.

[0226] In some preferred embodiments of the present invention, the defoaming agent is mixed with the first acidified dairy product before the direct addition of whey protein powder to the first acidified dairy product.

[0227] In another preferred embodiment of the present invention, the defoaming agent is mixed with the aqueous composition or already forms part of the aqueous composition before the direct addition of the whey protein powder. In a preferred embodiment where the aqueous composition is a second acidified dairy product, the defoaming agent is mixed with the second acidified dairy product or already forms part of the second acidified dairy product before the direct addition of the whey protein powder.

[0228] Antifoaming agents, also known as defoamers, are well known to those skilled in the art. Food-grade antifoaming agents may be used, but currently, silicone-containing antifoaming agents such as MAGRABAR® PD-702 are preferred.

[0229] Antifoaming agents are typically used in the smallest possible amount, preferably 0.001 to 0.3% w / w, more preferably 0.01 to 0.2% w / w, and most preferably 0.02 to 0.1% w / w, to avoid foaming during production.

[0230] Step (d) is optional and includes combining the mixture with one or more additional ingredients, typically sweeteners and / or flavorings and / or fruit preparations.

[0231] One or more additional ingredients may be selected from, for example, sweeteners, flavorings, salt, and other protein sources.

[0232] Preferably, the sweetener contains or consists of one or more sugar sweeteners.

[0233] Preferably, the sugar sweetener includes or consists of sucrose, maltose, lactose, dextrose, glucose, fructose, galactose, or a combination thereof.

[0234] Alternatively, however, the sweetener may include or consist of one or more higher-strength sweeteners.

[0235] Preferably, the high-strength sweetener includes or consists of aspartame, cyclamate, sucralose, acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone, stevia extract, rebaudioside A, thaumatin, blazein, glycyrrhizic acid and / or its salts, curculin, monellin, phyllodulcin, rubusosides, mavinrin, dulcoside A, dulcoside B, 15thiamenoside, monatin and its salts (monatin SS, RR, RS, SR), and combinations thereof.

[0236] The flavorings may be in the form of artificial or natural flavorings. In some preferred embodiments of the present invention, the additional components include a fruit preparation containing both fruit and sweeteners, typically in the form of sucrose, glucose, galactose, and / or fructose. In other preferred embodiments of the present invention, the additional components include a vegetable preparation containing an extract or puree of one or more vegetables and / or herbs.

[0237] In some preferred embodiments of the present invention, one or more additional ingredients include sodium chloride and / or potassium chloride. The combination of sodium chloride and / or potassium chloride with a vegetable preparation is particularly preferred for cream cheese-type products or other low-sweetness spreads.

[0238] If the method includes step (d), the mixture of step (c) preferably contributes at least 70% w / w, more preferably at least 75% w / w, even more preferably at least 80% w / w, and most preferably up to 85% w / w of the high-protein, acidified dairy product.

[0239] In a preferred embodiment of the present invention, if the method includes step (d), the mixture of step (c) preferably contributes 70-99% w / w, more preferably 75-98% w / w, even more preferably 80-97% w / w, and most preferably 85-96% w / w of the high-protein acidified dairy product.

[0240] If the method does not include step (d), the high-protein, acidified dairy product is the mixture obtained from step (c). If the method includes step (d), the high-protein, acidified dairy product is a combination of the mixture obtained from step (d) and one or more additional components.

[0241] The method may further include the step of pasteurizing the mixture and / or combination of the mixture and additional components in order to improve the shelf life of high-protein, acidified dairy products.

[0242] Step (e) is optional and includes filling a suitable container with the mixture or a combination of the mixture and one or more additional components.

[0243] Useful examples of container types include, for example, beakers, pots, glasses, bottles, cartons, bricks, pouches, and / or bags.

[0244] In some preferred embodiments of the present invention, the method includes, for example, step (e), if a high-protein, acidified dairy product is intended for direct consumption.

[0245] However, in another preferred embodiment of the present invention, the method does not include step (e), for example, when a high-protein, acidified dairy product is used as an ingredient in another food product.

[0246] It is often preferable to apply homogenization after the whey protein powder has been added to the liquid composition, and preferably after the powder has been hydrated.

[0247] In some preferred embodiments of the present invention, step (c) provides a mixture by subjecting a combination of whey protein powder, a first acidified dairy product, and optionally one or more further components to a homogenization step. The inventors have found that the best microstructure and long-term stability of the final product are obtained by limiting the reduced pressure used for homogenization to a maximum of 300 bar, more preferably 200 bar, even more preferably 50 bar, and most preferably 30 bar.

[0248] If step (c) includes the production of a premixture comprising whey protein powder and an aqueous composition (e.g., a second acidified dairy product), the preparation of the premixture preferably includes subjecting the combination of whey protein powder and aqueous composition to a homogenization step. It is also beneficial to limit the reduced pressure used for homogenization to a maximum of 300 bar, more preferably 200 bar, even more preferably 50 bar, and most preferably 30 bar.

[0249] In some preferred embodiments of the present invention, the method further includes the step of pasteurizing the mixture and combinations of the mixture and additional components.

[0250] Pasteurization preferably involves heating the composition to a temperature in the range of 70-90°C for a sufficient time to reduce the natural BLG content by up to 30%, more preferably up to 25%, even more preferably up to 20%, and most preferably up to 15%.

[0251] In some preferred embodiments of the present invention, pasteurization of the mixture or combination of the mixture and additional components involves heating the composition to a temperature in the range of 70-90°C for a sufficient time to reduce the natural BLG content by 0-30%, more preferably 1-25%, even more preferably 2-20%, and most preferably 3-15%.

[0252] In some preferred embodiments of the present invention, pasteurization preferably involves heating the mixture or a combination of the mixture and additional components to a temperature in the range of 70 to 90°C for a sufficient time to reduce the natural BLG content by 0.1 to 30%, more preferably 0.3 to 25%, even more preferably 0.5 to 20%, and most preferably 1 to 15%.

[0253] In another preferred embodiment of the present invention, pasteurization of the mixture involves heating the mixture or a combination of the mixture and additional components to a temperature in the range of 70-80°C for a sufficient time to reduce the natural BLG content by 0.1-10%, more preferably 0.3-8%, even more preferably 0.5-6%, and most preferably 1-4%.

[0254] In some preferred embodiments of the present invention, pasteurization of the mixture involves heating the mixture or a combination of the mixture and additional components to a temperature of at least 70°C for a sufficient time to bring about BLG denaturation, which is at least the same as pasteurization at 72°C for 15 seconds.

[0255] In another preferred embodiment of the present invention, pasteurization of the mixture involves heating the mixture or a combination of the mixture and additional components to a temperature in the range of 70 to 76°C for a time in the range of 10 to 60 seconds.

[0256] When pasteurization is applied, a high-protein, acidified dairy product with a shelf life of at least four months under ambient storage is typically obtained.

[0257] In some preferred embodiments of the present invention, the mixture or combination of the mixture and additional components is preferably pasteurized to provide a high-protein, acidified dairy product having a shelf life of at least 4 months, more preferably at least 6 months, even more preferably at least 8 months, and most preferably at least 10 months at ambient temperature.

[0258] Another aspect of the present invention is: pH in the range of 3.8 to 5.2 • Protein content in the range of 10-30% w / w, and • Total solids content of 5-40% w / w This relates to acidified dairy products that are high in protein and have [specific properties].

[0259] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0260] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a protein content in the range of 11-25% w / w, more preferably 12-20% w / w, even more preferably 13-19% w / w, and most preferably 14-18% w / w.

[0261] In another preferred embodiment of the present invention, the high-protein, acidified dairy product has a protein content in the range of 20-30% w / w, more preferably 21-30% w / w, even more preferably 22-30% w / w, and most preferably 24-30% w / w.

[0262] In a more preferred embodiment of the present invention, the high-protein, acidified dairy product has a protein content in the range of 21-30% w / w, more preferably 22-29% w / w, even more preferably 23-28% w / w, and most preferably 24-27% w / w.

[0263] In some preferred embodiments of the present invention, whey protein powder contributes 5-90% w / w, more preferably 20-70% w / w, even more preferably 30-60% w / w, and most preferably 40-50% w / w of the protein in the high-protein, acidified dairy product.

[0264] In another preferred embodiment of the present invention, whey protein powder contributes 20-90% w / w, more preferably 30-90% w / w, even more preferably 40-90% w / w, and most preferably 50-90% w / w of the protein in the acidified dairy product, which is high in protein.

[0265] In a more preferred embodiment of the present invention, the whey protein powder contributes to the high protein content of the acidified dairy product, specifically 5-60% w / w of the protein, more preferably 15-50% w / w, even more preferably 20-45% w / w, and most preferably 25-40% w / w.

[0266] In some preferred embodiments of the present invention, the first acidified dairy product contributes 10-80% w / w, more preferably 20-70% w / w, even more preferably 30-60% w / w, and most preferably 40-50% w / w of the protein in the acidified dairy product, which is high in protein.

[0267] Some preferred embodiments of the present invention: Whey protein powder contributes 5-90% of the high protein content of acidified dairy products, and • The first and second acidified dairy products are high in protein, with a combined protein contribution of 5-90% of the protein in the acidified dairy products.

[0268] The combined protein contribution of the first and second acidified dairy products does not require the presence of the second acidified dairy product; however, if the second acidified dairy product is used, its protein contribution should be added to the contribution of the first acidified dairy product. The first acidified dairy product, however, is always present and always contributes to the protein.

[0269] more comfortable: Whey protein powder is high in protein, contributing 50-90% of the protein in acidified dairy products, and • The first and second acidified dairy products are high in protein, with a combined protein contribution of 5-45% of the protein in the acidified dairy products.

[0270] To be even more comfortable: Whey protein powder is high in protein, contributing 60-85% of the protein in acidified dairy products, and • The first and second acidified dairy products are high in protein, with a combined protein contribution of 10-35% of the protein in the acidified dairy products.

[0271] Most preferably: Whey protein powder is high in protein, contributing 70-80% of the protein in acidified dairy products, and • The first and second acidified dairy products are high in protein, with a combined protein contribution of 15-25% of the protein in the acidified dairy products.

[0272] Another preferred embodiment of the present invention: Whey protein powder is high in protein, contributing 30-60% of the protein in acidified dairy products, and • The first and second acidified dairy products are high in protein, with a combined protein contribution of 30-60% of the protein in the acidified dairy products.

[0273] The protein in high-protein, acidified dairy products is preferably derived from mammalian milk, and more preferably from one or more ruminant animals such as cattle, sheep, goats, buffalo, camels, llamas, horses, and / or deer. Milk protein derived from bovine (cow) milk is particularly preferred.

[0274] In some preferred embodiments of the present invention, the protein, acidified dairy product has a weight ratio of whey protein to casein in the range of 5:95 to 100:0, more preferably in the range of 50:50 to 95:5, even more preferably in the range of 60:40 to 90:10, and most preferably in the range of 65:35 to 85:15.

[0275] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a total solids content of 5-35% w / w, more preferably 10-30% w / w, even more preferably 15-25% w / w, and most preferably 17-20% w / w.

[0276] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a carbohydrate content in the range of 1-15% w / w, more preferably 2-12% w / w, even more preferably 2-10% w / w, and most preferably 3-10% w / w.

[0277] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a fat content in the range of 0 to 10% w / w, more preferably 0 to 6% w / w, even more preferably 0 to 5% w / w, and most preferably 0 to 3.5% w / w. In some cases, the high-protein, acidified dairy product may preferably be, for example, Greek yogurt, preferably low-fat Greek yogurt.

[0278] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a fat content in the range of 5-15% w / w, more preferably 6-14% w / w, even more preferably 7-13% w / w, and most preferably 8-11% w / w. The high-protein, acidified dairy product may preferably be, for example, high-fat Greek yogurt.

[0279] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a fat content in the range of 15-30% w / w, more preferably 18-29% w / w, even more preferably 20-28% w / w, and most preferably 22-27% w / w. The high-protein, acidified dairy product may preferably be, for example, cream cheese.

[0280] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a water content in the range of 65-95% w / w, more preferably 70-90% w / w, even more preferably 75-85% w / w, and most preferably 80-83% w / w.

[0281] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a viscosity in the range of 10 to 200 cP at 5°C. This viscosity range is preferred for the high-protein, acidified dairy product, for example, in the form of drinking yogurt.

[0282] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a viscosity in the range of 201 to 2500 cP at 5°C. This viscosity range is preferred, for example, for the high-protein, acidified dairy product in the form of stirred yogurt.

[0283] In a more preferred embodiment of the present invention, the high-protein, acidified dairy product has a viscosity in the range of 2501 to 40000 cP at 5°C. This viscosity range is preferred for the high-protein, acidified dairy product, for example, in the form of cream cheese or milk spread.

[0284] In a more preferred embodiment of the present invention, the mixture has a texture of 4,000 to 40,000 force-area (g*sec) at 12°C. This texture range is preferred for high-protein, acidified dairy products, such as cream cheese or milk spreads.

[0285] The inventors have found that one advantage of the present invention is that the high-protein, acidified dairy product contains less lactic acid than the high-protein, acidified dairy product of the prior art.

[0286] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a lactic acid content of up to 1.0% w / w, more preferably up to 0.9% w / w, even more preferably up to 0.8% w / w, and most preferably up to 0.6% w / w.

[0287] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a lactic acid content of 0.2-1.0% w / w, more preferably 0.3-0.9% w / w, even more preferably 0.3-0.8% w / w, and most preferably 0.4-0.6% w / w.

[0288] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a total content of low molecular weight carboxylic acids and their carboxylates of up to 1% w / w, more preferably up to 0.9% w / w, even more preferably up to 0.8% w / w, and most preferably up to 0.6% w / w.

[0289] In another preferred embodiment of the present invention, the high-protein, acidified dairy product has a total content of low molecular weight carboxylic acids and their carboxylates of 0.2-1.0% w / w, more preferably 0.3-0.9% w / w, even more preferably 0.3-0.8% w / w, and most preferably 0.4-0.6% w / w.

[0290] In some preferred embodiments of the present invention, the high-protein, acidified dairy product has a degree of protein denaturation of at least 80%, more preferably at least 85%, even more preferably at least 90%, and most preferably at least 95%.

[0291] In another preferred embodiment of the present invention, the high-protein, acidified dairy product has a degree of protein denaturation ranging from 10 to 80%, more preferably from 30 to 70%, even more preferably from 35 to 65%, and most preferably from 40 to 60%.

[0292] In a more preferred embodiment of the present invention, the high-protein, acidified dairy product has a degree of protein denaturation ranging from 10 to 70%, more preferably from 15 to 50%, even more preferably from 15 to 30%, and most preferably from 15 to 25%.

[0293] One advantage of the present invention is that it enables the production of high-protein, acidified dairy products containing a considerable amount of live lactic acid bacteria (LABs).

[0294] In some preferred embodiments of the present invention, the high-protein, acidified dairy product is at least 1*10 6 cfu / g, more preferably at least 1*10 7 cfu / g, more preferably 1*10 8 cfu / g, and most preferably 1*10 9 It has an LAB content of cfu / g.

[0295] Preferably, high-protein, acidified dairy products are 1*10 6 ~9*10 10 cfu / g, ue1*10 7 ~7*10 10 cfu / g, more preferably 1*10 8 ~5*10 10 , and most preferably 1*10 9 ~3*10 10 It has an LAB content of cfu / g.

[0296] In another preferred embodiment of the present invention, a high-protein, acidified dairy product has a shelf life at ambient temperature of at least 4 months, more preferably at least 6 months, even more preferably at least 8 months, and most preferably at least 10 months.

[0297] In some preferred embodiments of the present invention, the high-protein, acidified dairy products of the present invention can be obtained by the methods described herein.

[0298] Furthermore, one aspect of the present invention is as described herein, namely: pH in the range of 3.8 to 5.2 • At least 50% w / w protein content, • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. Preferably, a combined content of at least 80% w / w of carbohydrates and proteins, Preferably, a maximum protein denaturation degree of 15% This relates to whey protein powder containing [specific protein].

[0299] Further embodiments of whey protein powder are described above.

[0300] Furthermore, one aspect of the present invention is preferably: • To enhance the protein content of food products, preferably acidified dairy products, and / or • Increase the natural whey protein content of food products, preferably acidified dairy products, and / or • High protein, improves the taste of acidified dairy products, and / or • High protein, improves the stability of acidified dairy products, and / or • Improves the texture of high-protein, acidified dairy products. This relates to the use of whey protein powder as defined herein as a food ingredient.

[0301] A preferred sequential numbering embodiment of the present invention is described below:

[0302] Sequential numbering embodiment 1: (a) pH in the range of 3.8 to 5.2 • Protein content in the range of 2-12% w / w, • Total solids content of 5-35% w / w A step of providing a first acidified dairy product having; (b) pH in the range of 3.8 to 5.2 • At least 50% w / w protein content, • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg. Preferably, a combined content of at least 80% w / w of carbohydrates and proteins, and Preferably, a maximum protein denaturation degree of 15%, A process to provide whey protein powder having (c) A step of combining a first acidified dairy product, whey protein powder and one or more optional further components to produce a mixture having a protein content in the range of 10-30% w / w; (d) A step of optionally combining the mixture with one or more additional components; and (e) optionally, the process of filling a mixture or a combination of a mixture and one or more additional components into a suitable container. A method for producing high-protein, acidified dairy products, including A method wherein a high-protein, acidified dairy product is a mixture obtained from step (c) or a combination of the mixture and one or more additional components.

[0303] Sequential numbering embodiment 2: The method of sequential embodiment 1, wherein the first acidified dairy product has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0304] Sequential numbering embodiment 3: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a protein content in the range of 2-10% w / w, more preferably in the range of 2-8% w / w, even more preferably in the range of 2-6% w / w, and most preferably in the range of 2-4% w / w.

[0305] Sequential numbering embodiment 4: A method according to any one of the above numbered embodiments, wherein the first acidified dairy product has a protein content in the range of 4-12% w / w, more preferably in the range of 6-12% w / w, even more preferably in the range of 8-12% w / w, and most preferably in the range of 8-11% w / w.

[0306] Sequential numbering embodiment 5: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a total solids content of 5-35% w / w, more preferably 10-30% w / w, even more preferably 15-25% w / w, and most preferably 17-20% w / w.

[0307] Sequential numbering embodiment 6: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a carbohydrate content in the range of 1 to 15% w / w, more preferably in the range of 2 to 12% w / w, even more preferably in the range of 2 to 10% w / w, and most preferably in the range of 3 to 10% w / w.

[0308] Sequential numbering embodiment 7: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a fat content in the range of 0 to 10% w / w, more preferably in the range of 0 to 6% w / w, even more preferably in the range of 0 to 5% w / w, and most preferably in the range of 0 to 3.5% w / w.

[0309] Sequential numbering embodiment 8: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a fat content in the range of 5-15% w / w, more preferably in the range of 6-14% w / w, even more preferably in the range of 7-13% w / w, and most preferably in the range of 8-11% w / w.

[0310] Sequential numbering embodiment 9: A method according to any one of the above numbered embodiments, wherein the first acidified dairy product has a fat content in the range of 15-30% w / w, more preferably in the range of 18-29% w / w, even more preferably in the range of 20-28% w / w, and most preferably in the range of 22-27% w / w.

[0311] Sequential numbering embodiment 10: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a water content in the range of 65-95% w / w, more preferably in the range of 70-90% w / w, even more preferably in the range of 75-85% w / w, and most preferably in the range of 80-83% w / w.

[0312] Sequential numbering embodiment 11: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a viscosity in the range of 10 to 200 cP at 5°C.

[0313] Sequential numbering embodiment 12: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a viscosity in the range of 201 to 5000 cP at 5°C.

[0314] Sequential numbering embodiment 13: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a texture of 4,000 to 40,000 force-area (g*sec) at 12°C.

[0315] Sequential numbering embodiment 14: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a lactic acid content of up to 1.0% w / w, more preferably up to 0.9% w / w, even more preferably up to 0.8% w / w, and most preferably up to 0.6% w / w.

[0316] Sequential numbering embodiment 15: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a lactic acid content of 0.2-1.0% w / w, more preferably 0.3-0.9% w / w, even more preferably 0.3-0.8% w / w, and most preferably 0.4-0.6% w / w.

[0317] Sequential numbering embodiment 16: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product has a protein denaturation degree of at least 80%, more preferably at least 85%, even more preferably at least 90%, and most preferably at least 95%.

[0318] Sequential numbering embodiment 17: The first acidified dairy product contains at least 1*10 6 cfu / g, more preferably at least 1*10 7 cfu / g, more preferably 1*10 8 cfu / g, and most preferably 1*10 9 A method according to any one embodiment of the above sequentially numbered embodiments, having a LAB content of cfu / g.

[0319] Sequential numbering embodiment 18: The first acidified dairy product is 1*10 6 ~9*10 10 cfu / g, ue1*10 7 ~7*10 10 cfu / g, more preferably 1*10 8 ~5*10 10 , and most preferably 1*10 9 ~3*10 10 A method according to any one of the above sequential embodiments, having a LAB content of cfu / g.

[0320] Sequential numbering embodiment 19: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0321] Sequential numbering embodiment 20: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a pH that is up to 1 pH unit higher or lower than the pH of the first acidified dairy product, more preferably up to 0.7 pH units higher or lower, even more preferably up to 0.5 pH units higher or lower, and most preferably up to 0.3 pH units higher or lower than the pH of the first acidified dairy product.

[0322] Sequential numbering embodiment 21: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a protein content of at least 50% w / w, more preferably at least 70% w / w, even more preferably at least 80% w / w, and most preferably at least 82% w / w.

[0323] Sequential numbering embodiment 22: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a protein content of at least 86% w / w, more preferably at least 88% w / w, even more preferably at least 90% w / w, and most preferably at least 92% w / w.

[0324] Sequential numbering embodiment 23: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a combined carbohydrate and protein content of at least 80% w / w, more preferably at least 85% w / w, even more preferably at least 90% w / w, and most preferably at least 92% w / w.

[0325] Sequential numbering embodiment 24: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a protein content to the total weight ratio of Ca and Mg of at least 300, more preferably at least 400, even more preferably at least 600, and most preferably at least 800.

[0326] Sequential numbering embodiment 25: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a protein content to the total weight ratio of Ca and Mg of at least 1000, more preferably at least 1400, even more preferably at least 1800, and most preferably at least 2000.

[0327] Sequential numbering embodiment 26: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a protein content of 200 to 10000, more preferably 600 to 6000, and most preferably 800 to 4000, as the weight ratio of the total of Ca and Mg.

[0328] Sequential numbering embodiment 27: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a protein content of 1000 to 10000, more preferably 1400 to 6000, even more preferably 1800 to 5000, and most preferably 2000 to 4000 in weight ratio to the sum of Ca and Mg.

[0329] Sequential numbering embodiment 28: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a protein content to the total weight ratio of K and Na of at least 50, more preferably at least 60, even more preferably at least 70, and most preferably at least 90.

[0330] Sequential numbering embodiment 29: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a protein content of 50 to 2000, more preferably 60 to 1500, even more preferably 70 to 1000, and most preferably 90 to 1000 in weight ratio of the sum of K and Na.

[0331] Sequential numbering embodiment 30: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a protein denaturation degree of up to 15%, more preferably up to 12%, even more preferably up to 10%, and most preferably up to 8%.

[0332] Sequential numbering embodiment 31: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a total bacterial count on the plate of up to 10,000 cfu / g, more preferably up to 5,000 cfu / g, even more preferably up to 2,000 cfu / g, and most preferably up to 1,000 cfu / g.

[0333] Sequential numbering embodiment 32: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has an intestinal bacteria content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably 10 cfu / g.

[0334] Sequential numbering embodiment 33: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has an intestinal bacteria content of up to 8 cfu / g, more preferably up to 5 cfu / g, even more preferably up to 1 cfu / g, and most preferably 0 cfu / g.

[0335] Sequential numbering embodiment 34: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a Bacillus cereus content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably up to 100 cfu / g.

[0336] Sequential numbering embodiment 35: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a sulfur-reducing Clostridium bacteria content of up to 500 cfu / g, more preferably up to 300 cfu / g, even more preferably up to 200 cfu / g, and most preferably up to 100 cfu / g.

[0337] Sequential numbering embodiment 36: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a yeast and mold content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably up to 10 cfu / g.

[0338] Sequential numbering embodiment 37: A method according to any one of the above numbered embodiments, wherein the whey protein powder is completely free of Staphylococcus aureus, Salmonella, and Listeria monocytogenes.

[0339] Sequential numbering embodiment 38: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a lactic acid content of up to 1% w / w, more preferably up to 0.5% w / w, even more preferably up to 0.1% w / w, and most preferably up to 0.1% w / w.

[0340] Sequential numbering embodiment 39: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a fat content of up to 5% w / w, more preferably up to 1% w / w, even more preferably up to 0.5% w / w, and most preferably up to 0.1% w / w.

[0341] Sequential numbering embodiment 40: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a carbohydrate content of up to 40% w / w, more preferably up to 20% w / w, even more preferably up to 10% w / w, and most preferably up to 5% w / w.

[0342] Sequential numbering embodiment 41: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a carbohydrate content of up to 4% w / w, more preferably up to 2% w / w, even more preferably up to 1% w / w, and most preferably up to 0.5% w / w.

[0343] Sequential numbering embodiment 42: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a particle size in the range of 10 to 500 microns, more preferably in the range of 20 to 400 microns, even more preferably in the range of 40 to 300 microns, and most preferably in the range of 70 to 150.

[0344] Sequential numbering embodiment 43: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder is in powder form when mixed with the first acidified dairy product.

[0345] Sequential numbering embodiment 44: The method of the numbered embodiment 1, wherein step (c) comprises preparing a premixture containing whey protein powder and an aqueous composition, and mixing the premixture with a first acidified dairy product.

[0346] Sequential numbering embodiment 45: A method according to any one embodiment of the above numbered embodiments, wherein the pre-mixture is pasteurized before being mixed with the first acidified dairy product.

[0347] Sequential numbering embodiment 46: The method of sequential embodiment 44 or 45, wherein the aqueous composition is water or a second acidified dairy product.

[0348] Sequential numbering embodiment 47: A method according to any one embodiment of sequentially numbered embodiments 44 to 46, wherein the aqueous composition has a total solids content of 5 to 40% w / w, more preferably 10 to 30% w / w, even more preferably 14 to 25% w / w, and most preferably 15 to 20% w / w.

[0349] Sequential numbering embodiment 48: A method according to any one embodiment of sequentially numbered embodiments 44 to 47, wherein the aqueous composition has a protein content of 2 to 12% w / w, more preferably 4 to 12% w / w, even more preferably 6 to 12% w / w, and most preferably 8 to 12% w / w.

[0350] Sequential numbering embodiment 49: A method according to any one embodiment of sequentially numbered embodiments 44 to 48, wherein the aqueous composition has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0351] Sequential numbering embodiment 50: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder has a pH that is up to 1 pH unit higher or lower than the pH of the aqueous composition, more preferably up to 0.7 pH units higher or lower, even more preferably up to 0.5 pH units higher or lower, and most preferably up to 0.3 pH units higher or lower than the pH of the aqueous composition.

[0352] Sequential numbering embodiment 51: A method according to any one embodiment of the above numbered embodiments, wherein the premixture has a pH that is up to 1 pH unit higher or lower than the pH of the first acidified dairy product, more preferably up to 0.7 pH units higher or lower, even more preferably up to 0.5 pH units higher or lower, and most preferably up to 0.3 pH units higher or lower than the pH of the first acidified dairy product.

[0353] Sequential numbering embodiment 52: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0354] Sequential numbering embodiment 53: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a protein content in the range of 11-25% w / w, more preferably in the range of 12-20% w / w, even more preferably in the range of 13-19% w / w, and most preferably in the range of 14-18% w / w.

[0355] Sequential numbering embodiment 54: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a protein content in the range of 20-30% w / w, more preferably in the range of 21-30% w / w, even more preferably in the range of 22-30% w / w, and most preferably in the range of 24-30% w / w.

[0356] Sequential numbering embodiment 55: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a protein content in the range of 21-30% w / w, more preferably in the range of 22-29% w / w, even more preferably in the range of 23-28% w / w, and most preferably in the range of 24-27% w / w.

[0357] Sequential numbering embodiment 56: A method according to any one embodiment of the above numbered embodiments, wherein the whey protein powder contributes 10-80% w / w, more preferably 20-70% w / w, even more preferably 30-60% w / w, and more preferably 40-50% w / w of the protein in the mixture.

[0358] Sequential numbering embodiment 57: A method according to any one embodiment of the above numbered embodiments, wherein the first acidified dairy product contributes 10-80% w / w, more preferably 20-70% w / w, even more preferably 30-60% w / w, and more preferably 40-50% w / w of the protein in the mixture.

[0359] Sequential numbering embodiment 58: • Whey protein powder contributes 10-80% of the protein in the mixture, and • The first acidified dairy product contributes 10-80% of the protein in the mixture. A method according to any one of the above sequential numbered embodiments.

[0360] Sequential numbering embodiment 59: • Whey protein powder contributes 30-60% of the protein in the mixture, and • The first acidified dairy product contributes 30-60% of the protein in the mixture. A method according to any one of the above sequential numbered embodiments.

[0361] Sequential numbering embodiment 60: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a total solids content of 5-35% w / w, more preferably 10-30% w / w, even more preferably 15-25% w / w, and most preferably 17-20% w / w.

[0362] Sequential numbering embodiment 61: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a carbohydrate content in the range of 1 to 15% w / w, more preferably in the range of 2 to 12% w / w, even more preferably in the range of 2 to 10% w / w, and most preferably in the range of 3 to 10% w / w.

[0363] Sequential numbering embodiment 62: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a fat content in the range of 0 to 10% w / w, more preferably in the range of 0 to 6% w / w, even more preferably in the range of 0 to 5% w / w, and most preferably in the range of 0 to 3.5% w / w.

[0364] Sequential numbering embodiment 63: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a fat content in the range of 5 to 15% w / w, more preferably in the range of 6 to 14% w / w, even more preferably in the range of 7 to 13% w / w, and most preferably in the range of 8 to 11% w / w.

[0365] Sequential numbering embodiment 64: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a fat content in the range of 15-30% w / w, more preferably in the range of 18-29% w / w, even more preferably in the range of 20-28% w / w, and most preferably in the range of 22-27% w / w.

[0366] Sequential numbering embodiment 65: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a water content in the range of 65-95% w / w, more preferably in the range of 70-90% w / w, even more preferably in the range of 75-85% w / w, and most preferably in the range of 80-83% w / w.

[0367] Sequential numbering embodiment 66: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a viscosity in the range of 10 to 200 cP at 5°C.

[0368] Sequential numbering embodiment 67: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a viscosity in the range of 201 to 2500 cP at 5°C.

[0369] Sequential numbering embodiment 68: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a viscosity in the range of 2501 to 40000 cP at 5°C.

[0370] Sequential numbering embodiment 69: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a lactic acid content of up to 1.0% w / w, more preferably up to 0.9% w / w, even more preferably up to 0.8% w / w, and most preferably up to 0.6% w / w.

[0371] Sequential numbering embodiment 70: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a lactic acid content of 0.2 to 1.0% w / w, more preferably 0.3 to 0.9% w / w, even more preferably 0.3 to 0.8% w / w, and most preferably 0.4 to 0.6% w / w.

[0372] Sequential numbering embodiment 71: A method according to any one embodiment of the above numbered embodiments, wherein the mixture has a protein denaturation degree of at least 80%, more preferably at least 85%, even more preferably at least 90%, and most preferably at least 95%.

[0373] Sequential numbering embodiment 72: The mixture contains at least 1*10 6 cfu / g, more preferably at least 1*10 7 cfu / g, more preferably 1*10 8 cfu / g, and most preferably 1*109 A method according to any one of the above sequential embodiments, having a LAB content of cfu / g.

[0374] Sequential numbering embodiment 73: The mixture is 1*10 6 ~9*10 10 cfu / g, ue1*10 7 ~7*10 10 cfu / g, more preferably 1*10 8 ~5*10 10 , and most preferably 1*10 9 ~3*10 10 A method according to any one of the above sequential embodiments, having a LAB content of cfu / g.

[0375] Sequential numbering embodiment 74: pH range of 3.8 to 5.2 • Protein content in the range of 10-30% w / w, and • Total solids content of 5-40% w / w A high-protein, acidified dairy product containing [unclear].

[0376] Sequential numbering embodiment 75: A high-protein, acidified dairy product of sequential embodiment 74 having a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0377] Sequential numbering embodiment 76: High-protein, acidified dairy products of sequential embodiment 74 or 75 having a protein content in the range of 11-25% w / w, more preferably in the range of 12-20% w / w, even more preferably in the range of 13-19% w / w, and most preferably in the range of 14-18% w / w.

[0378] Sequential numbering embodiment 77: Acidified dairy products of high protein, according to any one embodiment of sequentially numbered embodiments 74 to 76, having a protein content in the range of 20-30% w / w, more preferably in the range of 21-30% w / w, even more preferably in the range of 22-30% w / w, and most preferably in the range of 24-30% w / w.

[0379] Sequential numbering embodiment 78.1: Acidified dairy products of high protein, according to any one embodiment of sequentially numbered embodiments 74 to 77, having a protein content in the range of 21 to 30% w / w, more preferably in the range of 22 to 29% w / w, even more preferably in the range of 23 to 28% w / w, and most preferably in the range of 24 to 27% w / w.

[0380] Sequential numbering embodiment 78.2: A high-protein acidified dairy product according to any one embodiment of sequential embodiments 74 to 78.1, wherein whey protein powder contributes 5 to 90% w / w, more preferably 20 to 70% w / w, even more preferably 30 to 60% w / w, and more preferably 40 to 50% w / w of the protein in the high-protein acidified dairy product.

[0381] Sequential numbering embodiment 79: A high-protein acidified dairy product according to any one embodiment of sequential embodiments 74 to 78.2, wherein the first acidified dairy product contributes 20-90% w / w, more preferably 30-90% w / w, even more preferably 40-90% w / w, and more preferably 50-90% w / w of the protein in the acidified dairy product.

[0382] Sequential numbering embodiment 80: • Whey protein powder contributes 5-90% of the protein in high-protein, acidified dairy products, and • The first and second acidified dairy products have a combined contribution of 5-90% of the protein in the mixture. A high-protein, acidified dairy product according to any one embodiment of sequentially numbered embodiments 74 to 79.

[0383] Sequential numbering embodiment 81: • Whey protein powder contributes 50-90% of the protein in high-protein, acidified dairy products, and • The first and second acidified dairy products have a combined contribution of 5-45% of the protein in the mixture. A high-protein, acidified dairy product according to any one embodiment of sequentially numbered embodiments 74 to 80.

[0384] Sequential numbering embodiment 82: Acidified dairy product of high protein according to any one embodiment of sequentially numbered embodiments 74 to 81, having a total solids content of 5 to 35% w / w, more preferably 10 to 30% w / w, even more preferably 15 to 25% w / w, and most preferably 17 to 20% w / w.

[0385] Sequential numbering embodiment 83: A high-protein, acidified dairy product according to any one embodiment of sequentially numbered embodiments 74 to 82, having a carbohydrate content in the range of 1 to 15% w / w, more preferably in the range of 2 to 12% w / w, even more preferably in the range of 2 to 10% w / w, and most preferably in the range of 3 to 10% w / w.

[0386] Sequential numbering embodiment 84: Acidified dairy product of high protein according to any one embodiment of sequentially numbered embodiments 74 to 83, having a fat content in the range of 0 to 10% w / w, more preferably in the range of 0 to 6% w / w, even more preferably in the range of 0 to 5% w / w, and most preferably in the range of 0 to 3.5% w / w.

[0387] Sequential numbering embodiment 85: Acidified dairy products of high protein according to any one embodiment of sequential embodiments 74 to 84, having a fat content in the range of 5 to 15% w / w, more preferably in the range of 6 to 14% w / w, even more preferably in the range of 7 to 13% w / w, and most preferably in the range of 8 to 11% w / w.

[0388] Sequential numbering embodiment 86: A high-protein, acidified dairy product according to any one embodiment of sequentially numbered embodiments 74 to 85, having a fat content in the range of 15 to 30% w / w, more preferably in the range of 18 to 29% w / w, even more preferably in the range of 20 to 28% w / w, and most preferably in the range of 22 to 27% w / w.

[0389] Sequential numbering embodiment 87: Acidified dairy product of high protein, according to any one embodiment of sequential embodiments 74 to 86, having a water content in the range of 65 to 95% w / w, more preferably in the range of 70 to 90% w / w, even more preferably in the range of 75 to 85% w / w, and most preferably in the range of 80 to 83% w / w.

[0390] Sequential numbering embodiment 88: A high-protein, acidified dairy product according to any one embodiment of sequentially numbered embodiments 74 to 87, having a viscosity in the range of 10 to 200 cP at 5°C.

[0391] Sequential numbering embodiment 89: Acidified dairy product of high protein, according to any one embodiment of sequentially numbered embodiments 74 to 88, having a viscosity in the range of 201 to 2500 cP at 5°C.

[0392] Sequential numbering embodiment 90: Acidified dairy product of high protein, according to any one embodiment of sequentially numbered embodiments 74 to 89, having a viscosity in the range of 2501 to 40000 cP at 5°C.

[0393] Sequential numbering embodiment 91: Acidified dairy products of high protein according to any one embodiment of sequentially numbered embodiments 74 to 90, having a lactic acid content of up to 1.0% w / w, more preferably up to 0.9% w / w, even more preferably up to 0.8% w / w, and most preferably up to 0.6% w / w.

[0394] Sequential numbering embodiment 92: A high-protein, acidified dairy product according to any one embodiment of sequentially numbered embodiments 74 to 91, having a lactic acid content of 0.2 to 1.0% w / w, more preferably 0.3 to 0.9% w / w, even more preferably 0.3 to 0.8% w / w, and most preferably 0.4 to 0.6% w / w.

[0395] Sequential numbering embodiment 93: Acidified dairy products of high protein according to any one embodiment of sequential embodiments 74 to 92, having a degree of protein denaturation of at least 80%, more preferably at least 85%, even more preferably at least 90%, and most preferably at least 95%.

[0396] Sequential numbering embodiment 94: at least 1*10 6 cfu / g, more preferably at least 1*10 7 cfu / g, more preferably 1*10 8 cfu / g, and most preferably 1*10 9 Acidified dairy product, high in protein, according to any one embodiment of sequentially numbered embodiments 74 to 94, having a LAB content of cfu / g.

[0397] Sequential numbering embodiment 95: 1*10 6 ~9*10 10 cfu / g, ue1*10 7 ~7*10 10 cfu / g, more preferably 1*10 8 ~5*10 10 , and most preferably 1*10 9 ~3*10 10 Acidified dairy product, high in protein, according to any one embodiment of sequentially numbered embodiments 74 to 94, having a LAB content of cfu / g.

[0398] Sequential numbering embodiment 96: Acidified dairy product with high protein content according to one of the sequential embodiments 74 to 95, obtainable by one or more of the sequential embodiments 1 to 73.

[0399] Sequential numbering embodiment 97: pH in the range of 3.8 to 5.2 • At least 50% w / w protein content, • A weight ratio between the protein content of at least 200 and the total sum of Ca and Mg, Preferably, a combined content of at least 80% w / w of carbohydrates and proteins, Preferably, a maximum protein denaturation degree of 15%, A small amount of whey protein powder.

[0400] Sequential numbering embodiment 98: Whey protein powder of sequential embodiment 97 having a pH in the range of 3.9 to 5.1, more preferably in the range of 4.0 to 5.0, even more preferably in the range of 4.1 to 4.9, and most preferably in the range of 4.3 to 4.7.

[0401] Sequential numbering embodiment 99: Whey protein powder of sequential embodiment 97 or 97 having a pH that is up to 1 pH unit higher or lower than the pH of the first acidified dairy product, more preferably up to 0.7 pH units higher or lower, even more preferably up to 0.5 pH units higher or lower, and most preferably up to 0.3 pH units higher or lower than the pH of the first acidified dairy product.

[0402] Sequential numbering embodiment 100: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 99, having a protein content of at least 50% w / w, more preferably at least 70% w / w, even more preferably at least 80% w / w, and most preferably at least 84% w / w.

[0403] Sequential numbering embodiment 101: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 100, having a protein content of at least 86% w / w, more preferably at least 88% w / w, even more preferably at least 90% w / w, and most preferably at least 92% w / w.

[0404] Sequential numbering embodiment 102: Whey protein powder according to any one embodiment of sequential embodiments 97 to 101, having a combined carbohydrate and protein content of at least 80% w / w, more preferably at least 85% w / w, even more preferably at least 90% w / w, and most preferably at least 92% w / w.

[0405] Sequential numbering embodiment 103: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 102, having a protein content to the total weight ratio of Ca and Mg of at least 300, more preferably at least 400, even more preferably at least 600, and most preferably at least 800.

[0406] Sequential numbering embodiment 104: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 103, having a protein content to the total weight ratio of Ca and Mg of at least 1000, more preferably at least 1400, even more preferably at least 1800, and most preferably at least 2000.

[0407] Sequential numbering embodiment 105: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 104, having a protein content of 200 to 10000, more preferably 600 to 6000, and most preferably 800 to 4000 in weight ratio of the sum of Ca and Mg.

[0408] Sequential numbering embodiment 106: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 105, having a protein content to total weight ratio of 1000 to 10000, more preferably 1400 to 6000, even more preferably 1800 to 5000, and most preferably 2000 to 4000.

[0409] Sequential numbering embodiment 107: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 106, having a protein content to a weight ratio of at least 50, more preferably at least 60, even more preferably at least 70, and most preferably at least 90.

[0410] Sequential numbering embodiment 108: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 107, having a protein content to the total weight ratio of K and Na of 50 to 2000, more preferably 60 to 1500, even more preferably 70 to 1000, and most preferably 90 to 1000.

[0411] Sequential numbering embodiment 109: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 108, having a protein denaturation degree of up to 15%, more preferably up to 12%, even more preferably up to 10%, and most preferably up to 8%.

[0412] Sequential numbering embodiment 110: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 109, having a total bacterial count on a plate of up to 10,000 cfu / g, more preferably up to 5,000 cfu / g, even more preferably up to 2,000 cfu / g, and most preferably up to 1,000 cfu / g.

[0413] Sequential numbering embodiment 111: Whey protein powder according to any one embodiment of sequential embodiments 97 to 110, having an intestinal bacteria content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably 10 cfu / g.

[0414] Sequential numbering embodiment 112: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 111, having an intestinal bacteria content of up to 8 cfu / g, more preferably up to 5 cfu / g, even more preferably up to 1 cfu / g, and most preferably 0 cfu / g.

[0415] Sequential numbering embodiment 113: A whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 112, having a Bacillus cereus content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably up to 100 cfu / g.

[0416] Sequential numbering embodiment 114: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 113, having a sulfur-reducing Clostridium bacteria content of up to 500 cfu / g, more preferably up to 300 cfu / g, even more preferably up to 200 cfu / g, and most preferably up to 100 cfu / g.

[0417] Sequential numbering embodiment 115: Whey protein powder according to any one embodiment of sequential embodiments 97 to 114, having a yeast and mold content of up to 100 cfu / g, more preferably up to 50 cfu / g, even more preferably up to 20 cfu / g, and most preferably up to 10 cfu / g.

[0418] Sequential numbering embodiment 116: A whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 115, which is completely free of Staphylococcus aureus, Salmonella, and Listeria monocytogenes.

[0419] Sequential numbering embodiment 117: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 116, having a lactic acid content of up to 1% w / w, more preferably up to 0.5% w / w, even more preferably up to 0.1% w / w, and most preferably up to 0.1% w / w.

[0420] Sequential numbering embodiment 118: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 117, having a fat content of up to 5% w / w, more preferably up to 1% w / w, even more preferably up to 0.5% w / w, and most preferably up to 0.1% w / w.

[0421] Sequential numbering embodiment 119: Whey protein powder according to any one embodiment of sequential embodiments 97 to 118, having a carbohydrate content of up to 40% w / w, more preferably up to 20% w / w, even more preferably up to 10% w / w, and most preferably up to 5% w / w.

[0422] Sequential numbering embodiment 120: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 119, having a carbohydrate content of up to 4% w / w, more preferably up to 2% w / w, even more preferably up to 1% w / w, and most preferably up to 0.5% w / w.

[0423] Sequential numbering embodiment 121: Whey protein powder according to any one embodiment of sequentially numbered embodiments 97 to 120, having particle sizes in the range of 10 to 500 microns, more preferably in the range of 20 to 400 microns, even more preferably in the range of 40 to 300 microns, and most preferably in the range of 70 to 150.

[0424] Sequential numbering embodiment 122: Preferably: • To enhance the protein content of food products, preferably acidified dairy products, and / or • Increase the natural whey protein content of food products, preferably acidified dairy products, and / or • High protein, improves the taste of acidified dairy products, and / or • High protein content, improved stability of acidified dairy products, and / or • Improves the texture of high-protein, acidified dairy products. Use of whey protein powder as a food ingredient in any one of the sequentially numbered embodiments 97 to 121.

[0425] The present invention has been described above with reference to specific embodiments. However, embodiments other than those described above may also fall within the scope of the invention. Unless otherwise specified, different features and processes of various embodiments and aspects of the present invention may be combined in ways different from those described herein.

[0426] Examples Analysis method Analysis 1: Measurement of viscosity and texture Viscosity is measured using a coaxial cylindrical measuring system (bob cup system; CC27 Cup: CC27- / QC-LTD) manufactured by QC Anton Paar Rheometer. The temperature of the analyte is adjusted to 5°C before measurement; viscosity is recorded at a shear rate of 50 1 / s and expressed in cP units.

[0427] Texture parameters are determined using a TextureAnalyser and a P / 35Alu probe (Stable Micro Systems), measuring the force required to press the probe 30 mm into the sample at 12°C. The force against distance is recorded, and texture is calculated as the area under the curve when force is plotted against distance. Texture is expressed in grams / mm².

[0428] Analysis 2: pH measurement All pH values ​​are measured at 25°C using a glass pH electrode. The glass pH electrode (with temperature compensation) is carefully rinsed and calibrated before use.

[0429] If the sample is in liquid form, the pH is measured directly in the solution at 25°C.

[0430] If the sample is in powder form, dissolve 10 grams of powder in 90 ml of demineralized water while stirring vigorously at room temperature. Then, measure the pH of the solution at 25°C.

[0431] Analysis 3: Determination of calcium, magnesium, sodium, potassium, and phosphorus (ICP-MS method) The total amount of calcium, magnesium, sodium, potassium, and phosphorus is determined by first decomposing the sample using microwave decomposition, and then determining the total amount of minerals using an ICP instrument. Device: The microwave system is made by Anton Paar, and the ICP system is an Optima 2000DV from PerkinElmer. material: 1M HNO3 Yttrium (2% HNO3) A suitable standard solution for calcium, magnesium, sodium, potassium, and phosphorus in 5% HNO3. Pre-processing: A certain amount of powder is weighed and transferred to a microwave decomposition tube. Add 5 mL of 1 M HNO3. Decompose the sample using microwaves according to the instructions on the microwave device. Place the disassembled tubes in a fume hood, remove the lid, and allow the volatile vapors to evaporate. Measurement procedure: Transfer the pre-treated sample to the DigiTUBE using a known amount of Milli-Q water. Add the yttrium solution in 2% HNO3 to the decomposition tube (approximately 0.25 mL per 50 mL of diluted sample) and dilute to a predetermined volume using Milli-Q water. Analyze the sample by ICP using the method described by the manufacturer.

[0432] A blind sample is prepared by diluting a mixture of 10 mL of 1 M HNO3 and 0.5 mL of yttrium solution (2% HNO3) to a final volume of 100 mL using Milli-Q water.

[0433] Prepare at least three types of standard samples with concentrations that enclose the expected sample concentration value.

[0434] Analysis 4: Determination of the degree of protein denaturation The degree of protein denaturation is measured according to Example 9.11 of WO2018 / 115520.

[0435] Analysis 5: Quantification of total protein The total protein content (true protein) of a sample is quantified as follows: (1) The total nitrogen of the sample is measured according to ISO8968-1 / 2|IDF020-1 / 2-Milk-Determination of nitrogen content-Part 1 / 2:Determination of nitrogen content using the Kjeldahl method. (2) The non-protein nitrogen content of the sample is measured according to ISO 8968-4 | IDF 020-4 - Milk - Determination of nitrogen content - Part 4: Determination of non-protein nitrogen content. (3) The total protein content is calculated as (total nitrogen - mnon - protein - nitrogen) * 6.38.

[0436] Analysis 6: Determination of total lipid content Lipid content is measured according to ISO 1211:2010 (Measurement of fat content - Rose-Gottlieb Gravimetric Method).

[0437] Analysis 7: Determination of total lactose content The total amount of lactose is measured according to ISO 5765-2:2002 (IDF 79-2:2002). "Powdered milk, dry ice mix, and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose portion of lactose."

[0438] Analysis 8: Determination of Ash Content The ash content of food products is measured according to NMKL 173:2005, "Measuring ash content and specific gravity in food."

[0439] Analysis 9: Measurement of total solids and water content The total solids content of the product may be measured according to NMKL110 (2nd edition, 2005 (Total Solids (Water) - Specific Gravity Measurement in Milk and Dairy Products)). NMKL is an abbreviation for "Nordisk Metodikkomite for Naringsmidler".

[0440] The water content of a sample can be calculated as 100% minus the relative amount of total solids (%w / w).

[0441] Example 1: Preparation of acidified dairy products containing 14-28% w / w protein This example describes the preparation of five samples of high-protein, yogurt-type products.

[0442] material: Traditional Greek yogurt prepared by ultrafiltration of milk acidified with lactic acid bacteria (see Table 1). • Acidic whey protein powder prepared by acidification and desalting of proteins from sweet whey (see Table 1).

[0443] [Table 1]

[0444] process: The five different types of yogurt of the present invention were prepared by heating Greek yogurt to 15°C and mixing it with whey protein powder. The mixture was left to stand for 1 hour with gentle stirring after the addition of whey protein powder, and then the mixture was heated to 52°C and homogenized using a reduced pressure of 20 bar.

[0445] The preparation of samples 3-5 further involved pasteurizing the mixture of the first Greek yogurt and whey protein powder after homogenization. Pasteurization involved heating the mixture to 72°C for 15 seconds and then cooling the pasteurized mixture. The preparation of samples 4 and 5 further involved mixing the pasteurized mixture with the second portion of Greek yogurt and then fermenting it at 32°C for 1 hour.

[0446] All final samples were evaluated for their functional properties after being cooled to 5°C.

[0447] [Table 2]

[0448] result: All five yogurt samples had a very pleasant texture and sensory characteristics, and no detectable grittiness was present. Notably, these yogurts were not as bitter as might be expected from high-protein yogurt products containing over 10% protein.

[0449] Sample 2 was liquid and had a low viscosity appearance (see Figure 3, which shows a top view of the homogenized hydrated mixture being pumped into a plastic bucket), while Sample 3 could be poured successfully despite having been pasteurized (see Figure 4).

[0450] Conclusion: Acidic whey protein powder has proven to be highly suitable for the production of acidified dairy products with high protein content; this makes it possible to produce yogurt products with better sensory characteristics compared to similar conventional products. This acidic whey protein powder has further enabled the production of a new type of very high-protein yogurt product with a protein content of at least 20% w / w.

[0451] The inventors have found that the addition of pH-neutral whey protein powder to acidified dairy products (i.e., after acidification) negatively affects the stability and sensory properties of the product. Similarly, the inventors have found that when large amounts of natural whey protein are added to yogurt milk before pasteurization and fermentation, the yogurt processing process becomes unstable due to adhesion / clogging of the plate heat exchanger and high levels of gelation during the fermentation process.

[0452] Example 2: Preparation of high-protein drinking yogurt containing 20% ​​protein. This example illustrates the production of two types of high-protein drinking yogurt according to the present invention.

[0453] material: • Skim milk powder yogurt (approximately 3.5% protein; see composition in Table 3) • Drinking yogurt containing 8.5% protein (produced using the method described below) • Antifoaming agent (Magrabar PD-702, Munzing North America, USA) Tocopherol • Sucralose sweetener Splenda powder Acesulfame K • Food coloring (carmine CC-1000-WS) Raspberry flavoring Acidic whey protein powder prepared by acidification and protein desalting from sweet whey (having the composition shown in Table 1).

[0454] [Table 3]

[0455] process: Two types of drinking yogurt samples were prepared by heating skim milk powder yogurt or drinking yogurt containing 8.5% protein at 30°C and mixing it with an antifoaming agent. When dissolving the antifoaming agent in yogurt, the protein powder was mixed into the yogurt and hydrated at 30°C for 2 hours with gentle stirring. After adding the whey protein powder, the mixture was heated to 60°C and homogenized using a reduced pressure of 180 bar; the temperature was raised to 75°C and maintained at that temperature for 30 seconds, then pasteurized in a flat-plate heat exchanger and cooled to 23°C. The resulting drinking yogurt was aseptically filled into sterile bottles at 23°C.

[0456] Both high-protein drinking yogurt samples were subjected to sensory evaluation, and sample 7 was further stored in the ambient environment for 4 months before being subjected to the viscosity test in Analysis 1.

[0457] [Table 4]

[0458] result: Sensory evaluation revealed that drinking yogurt samples 6 and 7 possessed a very pleasant smoothness and creamy viscosity, with very low levels of astringency and no detectable grittiness. Notably, the yogurts were less bitter and less heated than expected from high-protein yogurt products containing more than 10% protein.

[0459] Sample 7 had a viscosity that allowed it to be poured immediately after production, and after being stored at ambient temperature for 4 months, it had a viscosity of 46 cP.

[0460] Conclusion: As described in Example 1, acidic whey protein powder proved to be very suitable for the production of acidified dairy products with high protein content; it is possible to produce yogurt products with better sensory characteristics than those obtainable with conventional dairy technologies.

Claims

1. A method for producing acidified dairy products with a high protein content in the range of 10-30% w / w and a pH in the range of 3.8-5.2, (a) pH in the range of 3.8 to 5.2 • Protein content in the range of 2–12% w / w, and ・Total solids content of 5-35% w / w, A step of providing a first acidified dairy product having, (b) pH in the range of 3.8 to 5.2 • At least 50% w / w protein content, - A weight ratio between the protein content of at least 200 and the sum of Ca and Mg, - Maximum lactic acid content of 1% w / w, A process to provide whey protein powder having (c) A step of combining the first acidified dairy product, the whey protein powder, and one or more additional components to form a mixture having a protein content in the range of 10-30% w / w and a lactic acid content of up to 1.0% w / w. (d) a step of optionally combining the mixture with one or more additional components, and (e) A step of optionally filling the mixture, or a combination of the mixture and one or more additional components, into a suitable container. Includes, The aforementioned high-protein, acidified dairy product is a mixture obtained from step (c), or a combination of the mixture and one or more additional components. The whey protein powder contributes 20-90% w / w of the high protein content of the acidified dairy product. method.

2. The method according to claim 1, wherein the whey protein powder provided in step (b) has a total content of at least 80% w / w of carbohydrates and protein.

3. The method according to claim 1, wherein the whey protein powder provided in step (b) has a maximum degree of protein denaturation of 15%.

4. The method according to any one of claims 1 to 3, wherein the first acidified dairy product has a protein content in the range of 4 to 12% w / w.

5. The first acidified dairy product: • Viscosity in the range of 10 to 200 cP at 5°C, or • Viscosity in the range of 201 to 5000 cP at 5°C, or - Texture of 4000-40000 g / area (g*sec) at 12℃, The method according to any one of claims 1 to 4, having the following characteristics.

6. The method according to any one of claims 1 to 5, wherein the first acidified dairy product has a maximum lactic acid content of 0.9% w / w.

7. The method according to any one of claims 1 to 6, wherein the first acidified dairy product has a lactic acid content of up to 0.8% w / w.

8. The method according to any one of claims 1 to 7, wherein the first acidified dairy product has a maximum lactic acid content of 0.6% w / w.

9. The method according to any one of claims 1 to 8, wherein the whey protein powder has a pH that is up to 1 pH unit higher or lower than the pH of the first acidified dairy product.

10. The method according to any one of claims 1 to 9, wherein the whey protein powder has a weight ratio between a protein content of at least 300 and the sum of Ca and Mg.

11. The method according to any one of claims 1 to 10, wherein the whey protein powder has a weight ratio between a protein content of at least 800 and the sum of Ca and Mg.

12. The method according to any one of claims 1 to 11, wherein the whey protein powder has a particle size in the range of 10 to 500 microns.

13. The method according to any one of claims 1 to 12, wherein the whey protein powder is in powder form when mixed with the first acidified dairy product.

14. Step (c) includes preparing a premixture comprising the whey protein powder and aqueous composition and mixing the premixture with the first acidified dairy product, The aqueous composition pH in the range of 3.8 to 5.2 • Protein content in the range of 2–12% w / w, and ・Total solids content of 5-35% w / w, A second acidified dairy product having, The method according to claim 1.

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