Dairy-based products, food, methods of manufacturing the same, and uses

Abstract

The present invention relates to a method for manufacturing a high-protein dairy-based product, a high-protein dairy-based product manufactured by said method, a method for manufacturing food, a food manufactured by said method, and a use of said dairy-based product.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a high-protein dairy-based product, a high-protein dairy-based product manufactured by said method, a method for manufacturing food, a food manufactured by said method, and a use of said dairy-based product. Background Technology

[0002] Snacking or having light meals multiple times a day has become a global trend. Consumers tend to desire small, frequent meals that are convenient to eat on the go, at the fitness center, at work, or at home. A variety of snacks are gaining attention, including products that traditionally have high fat and sugar content. Even protein bars aimed at athletes resemble candy and contain significant amounts of sugar and fat. However, consumers are demanding healthy alternatives that are portable, easy to take out, and convenient to eat whenever needed. Additionally, consumers want products with natural, healthy ingredients and clear labels.

[0003] An example of a snack bar is the Clio™ bar, a chocolate bar with a yogurt-based core. The yogurt is stabilized with xanthanes. The Clio™ bar provides 8 g of protein per bar (50 g), and for a total of 170 kcal, the energy distribution is approximately 41 E% fat, 41 E% carbohydrates, and 18 E% protein. https: / / cliosnacks.com / products / peanut-butter )

[0004] International patent application WO2014 / 058873 discloses a chilled or frozen cultured dairy bar having a protein content of about 5 to 10%. The dairy bar is produced by preparing a cultured dairy composition having more than 38% milk solids, about 0.7 to 1.5% gelatin, and a viscosity of about 200,000 cP to about 700,000 cP at 4°C. The yogurt composition is frozen to form a frozen yogurt bar, and coated with a fat-based coating while freezing. The bar is then thawed and kept cold at less than 7°C.

[0005] International application WO2018 / 011392 discloses a method for producing acid-gelling whey protein aggregates and the use of the particles in the production of yogurt-like products such as drinkable yogurt, stirred yogurt, and set-type yogurt.

[0006] WO 2019 / 206797A1 discloses a method for manufacturing a set-type yogurt snack, the method comprising fixing the yogurt snack in a mold or block, and the yogurt snack comprising at least 12% (w / w) of protein and at least 35% (w / w) of total solids.

[0007] GB 1 494 502 A discloses a protein food comprising an edible material selected from a thickener, fat, meat, meat by-product, cereal, proteinaceous plant material, flavoring, an acceptable coloring agent, and a nutritional additive, incorporated into a matrix composed of heat-coagulated recovered acidic whey protein coagulated at pH 6 to 9.

[0008] WO 2015 / 092044 A1 discloses a method for lightening the texture of a fermented dairy product comprising the following successive steps:

[0009] (a) providing a fermented dairy product containing 0.001 to 8 weight% of a texturing agent, having a solid content of 9.5 to 42 weight% and a total protein content of 2.5 to 25 weight%,

[0010] (b) a step of freezing the fermented dairy product at a temperature below 0°C to obtain a frozen fermented dairy product, and

[0011] (c) A step of thawing the above frozen fermented dairy product at a temperature included in 0°C to 10°C to obtain a refrigerated fermented dairy product having a light texture.

[0012] US 4 720 390 A discloses the preparation of a thermally gelled emulsion without the addition of a thickener or calcium. The preparation comprises an aqueous medium containing gellable whey protein, which is homogenized into a lipid medium under concentrated conditions, and then the emulsion is heat-treated. This method can be used, for example, to prepare egg custard, omelet, pancake, quiche, sausage, jelly, dessert, and spreadable cream.

[0013] The objective of the present invention is to provide a healthy, natural, high-protein food that can serve as an alternative to unhealthy snack products.

[0014] The present invention relates to a method for manufacturing a high-protein dairy-based product having a protein content of at least 14% w / w and a dry matter content of at least 40% w / w, wherein the method

[0015] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and optionally, at least one additional component;

[0016] b) Optionally, a step of molding and / or packaging the mixture

[0017] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0018] Another aspect of the present invention relates to a high-protein dairy-based product obtainable by the method of the present invention.

[0019] Further aspects of the present invention are

[0020] a) a step of providing a dairy-based product according to the present invention;

[0021] b) a step of obtaining a food by combining a dairy-based product with at least one additional ingredient; and

[0022] c) Optionally, a step of packaging food

[0023] This relates to a method for manufacturing food containing

[0024] A further aspect of the present invention relates to a food obtainable by the food manufacturing method of the present invention.

[0025] Another aspect of the present invention relates to the use of a dairy-based product or food according to the present invention for increasing protein intake. Brief explanation of the drawing

[0026] Figure 1 shows the texture of a yogurt bar made with whey powder containing agWPA compared to MPC, WPC, and casein salt. Figure 2 shows a high-protein dairy-based product formed into a ball shape. Figure 3 shows a high-protein dairy-based product immediately after mixing. Figure 4 shows a high-protein dairy-based product after being stored at 5°C for 3 days. Figure 5 shows a high-protein dairy-based product formed in a bar shape. Figure 6 shows a high-protein dairy-based product after being stored overnight at 5°C. Figure 7 shows a high-protein dairy-based product molded into a bar shape. Figure 8 shows the high-protein dairy-based product of Figure 4 cut into two halves. Figure 9 shows two yogurt bars coated with chocolate. Figure 10 shows the yogurt bar of Figure 6 cut in half. Figure 11 shows an enlarged cross-sectional view of the two bars of Figure 7. Specific details for implementing the invention

[0027] In one embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content of at least 14% w / w and a dry matter content of at least 40% w / w, said method

[0028] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and optionally, at least one additional ingredient;

[0029] b) Optionally, a step of molding and / or packaging the mixture

[0030] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0031] In some preferred embodiments of the present invention, a method for manufacturing a high-protein dairy-based product is for manufacturing a high-protein dairy-based product having a protein content of 14 to 40% w / w and a dry matter content of at least 40% w / w, said method

[0032] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and optionally, at least one additional ingredient;

[0033] b) Optionally, a step of molding and / or packaging the mixture

[0034] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b), and preferably the acid-gelling whey protein aggregate constitutes 8 to 20% w / w of the total weight of the dairy-based product.

[0035] In another aspect, the present invention relates to a high-protein dairy-based product obtainable by the method of the present invention, preferably wherein the texture of the dairy-based product is at least 20.000 g·sec when measured by the analysis of Example 1.2.

[0036] The inventors have discovered that by the method of the present invention, a self-supporting dairy-based product having a high protein content, containing probiotic bacteria, a long shelf life, and a good taste can be produced. The method of the present invention is further advantageous in that it reduces food waste by allowing excess acidified dairy products to be processed into valuable products such as dairy-based products.

[0037] The dairy-based product obtainable from the method of the present invention is self-supporting. The term “self-supporting” means having a texture that allows the dairy-based product to maintain its shape without additional support from the sides or top of the product when placed on a horizontal surface at a pressure of at least 1 bar and a temperature of 20°C in air.

[0038] Dairy-based products can be formed into specific shapes, for example, by extrusion, and maintain their form by supporting themselves without relying on external assistance. It is desirable to use extrusion during the molding stage.

[0039] In one embodiment of the present invention, the texture of the dairy-based product is at least 20.000 g·sec when measured by the analysis of Example 1.2. In a further embodiment of the present invention, the texture of the dairy-based product is at least 25.000 g·sec, preferably at least 30.000 g·sec, more preferably at least 35.000 g·sec, even more preferably at least 35.000 g·sec, or most preferably at least 40.000 g·sec.

[0040] In an embodiment of the present invention, the texture of the dairy-based product may be in the range of 20,000 to 60,000 g·sec when measured by the analysis of Example 1.2, preferably in the range of 25,000 to 60,000 g·sec, more preferably in the range of 30,000 to 60,000 g·sec, even more preferably in the range of 35,000 to 60,000 g·sec, or most preferably in the range of 40,000 to 60,000 g·sec.

[0041] A high-protein dairy-based product is a product having a protein content of at least 14% w / w. In one embodiment of the present invention, the dairy-based product of the present invention has a protein content of at least 16% w / w and a dry matter content of at least 45% w / w, for example, a protein content of at least 18% w / w and a dry matter content of at least 50% w / w, a protein content of at least 20% w / w and a dry matter content of at least 55% w / w, or a protein content of at least 21% w / w and a dry matter content of at least 50% w / w.

[0042] Dairy-based products may have a protein content in the range of 14 to 40% w / w. Preferably, dairy-based products have a protein content in the range of 16 to 36% w / w, more preferably a protein content in the range of 18 to 34% w / w, even more preferably a protein content in the range of 20 to 30% w / w, and most preferably a protein content in the range of 21 to 28% w / w.

[0043] The dry matter content of the dairy-based product may be at least 45% w / w, preferably at least 50% w / w, and more preferably at least 55% w / w. In one embodiment of the present invention, the dairy-based product has a dry matter content in the range of 40 to 60% w / w, preferably in the range of 45 to 60% w / w, more preferably in the range of 50 to 60% w / w, or in the range of 55 to 60% w / w.

[0044] In some preferred embodiments of the present invention, the dairy-based product has a dry matter content in the range of 40 to 75% w / w, more preferably in the range of 40 to 70% w / w, even more preferably in the range of 40 to 60% w / w, and most preferably in the range of 50 to 60% w / w.

[0045] The dairy-based product of the present invention has a protein content of at least 14% w / w and a dry matter content of at least 40% w / w. The high protein content of the dairy-based product ensures that the product delivers a large amount of protein to the consumer. In one embodiment of the present invention, the dairy-based product has a protein content of at least 16% w / w, preferably at least 18% w / w, more preferably at least 18% w / w, even more preferably at least 20% w / w, and most preferably at least 21% w / w.

[0046] In one embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, wherein the method

[0047] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and optionally, at least one additional ingredient;

[0048] b) Optionally, a step of molding and / or packaging the mixture

[0049] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0050] Preferably, the present invention relates to a method for manufacturing a high-protein dairy-based product having a protein content in the range of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, wherein the method

[0051] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and optionally, at least one additional ingredient;

[0052] b) Optionally, a step of molding and / or packaging the mixture

[0053] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0054] More preferably, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, said method

[0055] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and optionally, at least one additional ingredient;

[0056] b) Optionally, a step of molding and / or packaging the mixture

[0057] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0058] Most preferably, the present invention relates to a method for manufacturing a high-protein dairy-based product having a protein content in the range of 20 to 30% w / w and a dry matter content in the range of 55 to 60% w / w, said method

[0059] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and optionally, at least one additional ingredient;

[0060] b) Optionally, a step of molding and / or packaging the mixture

[0061] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0062] In relation to the present invention, the term “dairy-based product” relates to a product comprising a milk-based protein, wherein at least 50% w / w of the protein consists of a milk-based protein. The “dairy-based product” may include at least 60% w / w of milk-based protein based on total protein content, for example, at least 70% w / w of milk-based protein based on total protein content, at least 80% w / w of milk-based protein based on total protein content, at least 90% w / w of milk-based protein based on total protein content, or at least 95% w / w of milk-based protein based on total protein content.

[0063] In relation to the present invention, the terms "high-protein dairy-based product" and "dairy-based product" are used interchangeably.

[0064] Dairy-based products include acidified dairy products. Acidified dairy products are well known in the industry. Acidified dairy products may be produced by fermenting raw materials with a starter culture or by chemically acidifying the raw materials. The raw materials may be milk. The raw materials may contain fats and / or proteins of plant origin.

[0065] Milk may be obtained from cows, sheep, goats, camels, horses, or any other animal that produces milk suitable for human consumption. Preferably, the milk is cow's milk. The milk may be pretreated as desired to adjust the protein, fat, and / or lactose content to desired levels. The raw material may be selected from whole milk, cream, low-fat milk, skim milk, buttermilk, colostrum, low-lactose milk, lactose-free milk, whey protein-deficient milk, reconstituted (recombined) milk made from casein salts, milk powder and water, or a combination thereof.

[0066] In relation to the present invention, the term "milk-based protein" refers to proteins present in milk, such as casein and whey protein.

[0067] In one embodiment of the present invention, the acidified dairy product has a pH of less than 6, e.g., less than 5.5, less than 5.0, or less than 4.5. The pH of the acidified dairy product may be in the range of 3.5 to 6, preferably in the range of 4.0 to 5.5, more preferably in the range of 4.0 to 5.0, and most preferably in the range of 4.2 to 4.5.

[0068] The pH of the acidified dairy product is preferably less than 5.5, and most preferably in the range of 4.0 to 5.0.

[0069] Acidified dairy products may be selected from strained yogurt, stirred yogurt, cream cheese, fresh cheese, or mixtures thereof. Examples of such acidified dairy products are Greek yogurt, skyr, quark, and cream cheese.

[0070] Acidified dairy products in the form of Greek yogurt or a mixture of Greek yogurt are particularly desirable.

[0071] Acidified dairy products may have a fat content in the range of 0.5 to 30% w / w. In one embodiment of the present invention, the acidified dairy product has a fat content in the range of 0.5 to 12% w / w, preferably in the range of 1 to 11% w / w, or in the range of 2 to 10% w / w. In another embodiment, the acidified dairy product has a fat content in the range of 20 to 30% w / w, preferably in the range of 22 to 28% w / w, or in the range of 24 to 26% w / w.

[0072] Acidified dairy products contribute to the dry matter content of dairy-based products. Acidified dairy products may have a dry matter content in the range of 15 to 55% w / w. In one embodiment of the present invention, the acidified dairy products have a dry matter content in the range of 15 to 25% w / w, preferably in the range of 18 to 20% w / w. In another embodiment, the acidified dairy products have a dry matter content in the range of 45 to 55% w / w, preferably in the range of 48 to 52% w / w.

[0073] Acidified dairy products may have a protein content in the range of 3 to 20% w / w, preferably in the range of 4 to 8% w / w, or in the range of 9 to 15% w / w.

[0074] In some preferred embodiments of the present invention, the acidified dairy product has a protein content in the range of 3 to 20% w / w, more preferably in the range of 4 to 15% w / w, even more preferably in the range of 8 to 15% w / w, and most preferably in the range of 9 to 15% w / w.

[0075] In some preferred embodiments of the present invention, acidified dairy products are

[0076] - Protein content in the range of 3 to 20% w / w, more preferably in the range of 4 to 15% w / w, even more preferably in the range of 8 to 15% w / w, and most preferably in the range of 9 to 15% w / w, and

[0077] - It has a fat content in the range of 0.5~30% w / w.

[0078] In another preferred embodiment of the present invention, acidified dairy products are

[0079] - Protein content in the range of 3 to 20% w / w, more preferably 4 to 15% w / w, even more preferably 8 to 15% w / w, and most preferably 9 to 15% w / w, and

[0080] - It has a fat content in the range of 0.5~12% w / w.

[0081] In a further preferred embodiment of the present invention, the acidified dairy product is

[0082] - Protein content in the range of 3 to 20% w / w, more preferably 4 to 15% w / w, even more preferably 8 to 15% w / w, and most preferably 9 to 15% w / w, and

[0083] - It has a fat content in the range of 1~11% w / w.

[0084] In some preferred embodiments of the present invention, acidified dairy products are

[0085] - Protein content in the range of 3~20% w / w, more preferably 4~15% w / w, even more preferably 8~15% w / w, and most preferably 9~15% w / w, and

[0086] - It has a fat content in the range of 0.5~3% w / w.

[0087] In some preferred embodiments of the present invention, acidified dairy products are

[0088] - Protein content in the range of 3~20% w / w, more preferably 4~15% w / w, even more preferably 8~15% w / w, and most preferably 9~15% w / w,

[0089] - Fat content in the range of 0.5~30% w / w, and

[0090] - It has a dry matter content in the range of 15~55% w / w.

[0091] In another preferred embodiment of the present invention, acidified dairy products are

[0092] - Protein content in the range of 3~20% w / w, more preferably 4~15% w / w, even more preferably 8~15% w / w, and most preferably 9~15% w / w,

[0093] - Fat content in the range of 0.5~12% w / w, and

[0094] - It has a dry matter content in the range of 15~55% w / w.

[0095] In a further preferred embodiment of the present invention, the acidified dairy product is

[0096] - Protein content in the range of 3~20% w / w, more preferably 4~15% w / w, even more preferably 8~15% w / w, and most preferably 9~15% w / w,

[0097] - Fat content in the range of 1~11% w / w, and

[0098] - It has a dry matter content in the range of 15~55% w / w.

[0099] In some preferred embodiments of the present invention, acidified dairy products are

[0100] - Protein content in the range of 3~20% w / w, more preferably 4~15% w / w, even more preferably 8~15% w / w, and most preferably 9~15% w / w,

[0101] - Fat content in the range of 0.5~3% w / w, and

[0102] - It has a dry matter content in the range of 15~25% w / w.

[0103] Acidified dairy products preferably contribute 5 to 50% w / w of the total protein content of high-protein dairy-based products, more preferably 10 to 40% w / w, even more preferably 12 to 30% w / w, and most preferably 14 to 25% w / w of the total protein content of high-protein dairy-based products.

[0104] Acidified dairy products preferably contain probiotic bacteria, such as viable lactic acid bacteria, which can be recognized as contributing to maintaining a healthy gut microbiota. Lactic acid bacteria include Lactobacillus acidophilus ( Lactobacillus Acidophilus ), Streptococcus thermophiles( Streptococcus thermophiles ) and Lactobacillus delbrueckii subspecies bulgaricus ( Lactobacillus delbrueckii subsp. Bulgaricus It can be selected from ). The acidified dairy product is used in an amount sufficient to provide a high-protein dairy-based product having at least 2.5 million viable lactic acid bacteria per 1 g of the high-protein dairy-based product, more preferably at least 3 million viable lactic acid bacteria per 1 g of the high-protein dairy-based product.

[0105] Acidified dairy products preferably contribute 25 to 80% w / w of the weight of the high-protein dairy-based product, more preferably 30 to 70% w / w, even more preferably 35 to 65% w / w, and most preferably 40 to 60% w / w of the weight of the high-protein dairy-based product.

[0106] Mixtures and high-protein dairy-based products have the same compositional characteristics. Therefore, the compositional characteristics mentioned in relation to high-protein dairy-based products also apply to mixtures, and vice versa.

[0107] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, said method

[0108] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with acid-gelling whey protein aggregates and optionally, at least one additional ingredient;

[0109] b) Optionally, a step of molding and / or packaging the mixture

[0110] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0111] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, said method

[0112] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with acid-gelling whey protein aggregates and optionally, at least one additional ingredient;

[0113] b) Optionally, a step of molding and / or packaging the mixture,

[0114] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0115] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, said method

[0116] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with acid-gelling whey protein aggregates and optionally, at least one additional ingredient;

[0117] b) Optionally, a step of molding and / or packaging the mixture,

[0118] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0119] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 20 to 30% w / w and a dry matter content in the range of 55 to 60% w / w, said method

[0120] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with acid-gelling whey protein aggregates and optionally, at least one additional ingredient;

[0121] b) Optionally, a step of molding and / or packaging the mixture,

[0122] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0123] The inventors have discovered that acidified dairy products contribute to the good taste of the product.

[0124] In one embodiment of the present invention, the present invention relates to a method for producing a high-protein dairy-based product having a protein content of at least 14% w / w and a dry matter content of at least 40% w / w, said method

[0125] a) a step of obtaining a mixture by combining an acidified dairy product, at least 8% w / w of acid-gelling whey protein aggregates, and optionally, at least one additional ingredient;

[0126] b) Optionally, a step of molding and / or packaging the mixture,

[0127] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0128] In one embodiment, in step a) of the method of the present invention, the acidified dairy product is combined with an acid-gelling whey protein aggregate having at least 9% w / w, preferably at least 10% w / w, at least 11% w / w, at least 12% w / w, at least 13% w / w, or at least 14% w / w based on the total weight of the dairy-based product.

[0129] The inventors found that although the dairy-based product contains 8 to 20% w / w of acid-gelling whey protein aggregates, the taste of the dairy-based product is excellent with no powdery taste at all, as demonstrated in Example 2.

[0130] Acid-gelling whey protein aggregates may comprise acid-gelling whey protein aggregates in the range of 8 to 20% w / w based on the total weight of the dairy-based product, preferably in the range of 9 to 18% w / w, 10 to 16% w / w, or 12 to 14% w / w based on the total weight of the dairy-based product.

[0131] Acid-gelling whey protein aggregates can be configured in a range of 8 to 20% w / w based on the total weight of the dairy-based product, preferably in a range of 9 to 18% w / w based on the total weight of the dairy-based product, more preferably in a range of 10 to 16% w / w, and most preferably in a range of 12 to 14% w / w.

[0132] Acid-gelling whey protein aggregates contribute to the total protein content of dairy-based products. In one embodiment of the present invention, acid-gelling whey protein aggregates constitute at least 40% w / w, preferably at least 50%, more preferably at least 55% w / w, even more preferably at least 60% w / w, or at least 65% w / w of the total protein in the dairy-based product.

[0133] In one embodiment of the present invention, the acid-gelling whey protein aggregate constitutes a range of 40 to 70% w / w of the total protein content in the dairy-based product. The acid-gelling whey protein aggregate may constitute a range of 45 to 68% w / w, 50 to 68% w / w, 55 to 68% w / w of the total protein in the dairy-based product, or 60 to 68% w / w of the total protein in the dairy-based product.

[0134] In one embodiment of the present invention, the acid-gelling whey protein aggregate may comprise at least 10% w / w based on the total weight of the dairy-based product, preferably at least 12% w / w based on the total weight of the dairy-based product, or at least 14% w / w based on the total weight of the dairy-based product. The acid-gelling whey protein aggregate may comprise a range of 10 to 20% w / w based on the total weight of the dairy-based product, preferably a range of 12 to 18% w / w, or more preferably a range of 14 to 16% w / w.

[0135] Source(s) providing acid-gelling whey protein aggregates preferably contribute 50 to 95% w / w, more preferably 60 to 90% w / w, even more preferably 70 to 88% w / w, and most preferably 75 to 86% w / w of the total protein content of a high-protein dairy-based product.

[0136] Based on the dry matter content of the dairy-based product, the acid-gelling whey protein aggregate may comprise at least 15% w / w, preferably in the range of 18 to 16% w / w, or more preferably in the range of 20 to 24% w / w. Based on the dry matter content of the dairy-based product, the acid-gelling whey protein aggregate may comprise 15 to 30% w / w, preferably in the range of 18 to 16% w / w, or more preferably in the range of 20 to 24% w / w.

[0137] The inventors have discovered that, in addition to contributing to an increase in the protein and dry matter content of dairy-based products, acid-gelling whey protein aggregates contribute to an increase in the texture of dairy-based products. The inventors have found that, for example, this makes high-protein dairy-based products more suitable for extrusion than products of the prior art.

[0138] In connection with the present invention, the term "whey protein" relates to a protein present in the serum phase of milk or coagulated milk. Proteins in the serum phase of milk are sometimes referred to as milk serum protein or ideal whey. As used herein, the term "whey protein" includes both natural whey protein and whey protein in a denatured and / or aggregated form.

[0139] In connection with the present invention, the term "whey" refers to the liquid composition remaining when casein is removed from milk. Casein may be removed, for example, by microfiltration, which provides a liquid permeate that is free of or essentially devoid of micellar casein but contains natural whey protein. Such a liquid permeate is sometimes referred to as ideal whey, serum, or milk serum.

[0140] Alternatively, kappa-casein can be separated into para-kappa-casein and peptide casein macropeptides (CMPs), and the casein can be removed from the milk by contacting the milk composition with a rennet enzyme that destabilizes casein micelles and precipitates casein. The liquid surrounding the rennet-precipitated casein is often referred to as sweet whey and contains CMPs in addition to the whey proteins typically found in milk.

[0141] Casein can also be removed from milk by acid precipitation; that is, if the pH of milk is lowered below the isoelectric point of casein, pH 4.6, casein micelles break down and precipitate. The liquid surrounding the acid-precipitated casein is often referred to as acid whey or casein whey and does not contain CMP.

[0142] In relation to the present invention, the term "acid-gelling whey protein aggregate" relates to aggregates of denatured whey protein that can form a strong gel (stronger than natural whey protein) during acidification and that the aggregates typically have a linear, worm-like, branched, or chain-like shape. Acid-gelling whey protein aggregates are often prepared by thermal denaturation of desalted whey protein. Acid-gelling whey protein aggregates can be obtained, for example, by thermally denaturing a desalted whey protein solution with a pH in the range of 6 to 9 at a temperature of at least 68°C for up to 2 hours, regardless of the presence or absence of shear forces acting on the whey protein during denaturation. The amount of acid-gelling whey protein aggregates in the composition is quantified according to Example 1.1.

[0143] Acid-gelling whey protein aggregates can be prepared by heat denaturing dissolved whey protein, but they can also be prepared with a lower calcium content and a lower protein concentration, typically in the range of 1 to 5% (w / w). Examples of preparation of acid-gelling whey protein aggregates can be found in US 5,217,741, US 2008 / 0305235, WO 07 / 110411 (referred to as linear aggregates), or WO 2018 / 011392, which are incorporated herein by reference.

[0144] Acid-gelling whey protein aggregates are preferably prepared as described on pages 4 to 24 of WO2018 / 011392, and the features mentioned on these pages regarding the preparation of acid-gelling whey protein aggregates are equally applicable to the present invention.

[0145] When preparing the high-protein dairy-based product of the present invention, the acidified dairy product is combined with acid-gelling whey protein aggregates and optionally at least one additional component to obtain a mixture. The pH of the mixture depends on the pH of the component in the mixture and can be adjusted to a pH of less than 6.0, preferably less than 5.5, more preferably less than 5.0, or even more preferably less than 4.5. In one embodiment of the present invention, the pH of the mixture may be in the range of 3.5 to 6.0, preferably in the range of 4.0 to 5.5, in the range of 4.0 to 5.0, and in the range of 4.2 to 4.5.

[0146] The mixture has a protein content of at least 14% w / w. In one embodiment of the present invention, the mixture has a protein content of at least 16% w / w and a dry matter content of at least 45% w / w, e.g., at least 18% w / w and at least 50% w / w, at least 20% w / w and at least 55% w / w, or at least 21% w / w and at least 50% w / w.

[0147] The mixture may have a protein content in the range of 14 to 40% w / w. Preferably, the mixture has a protein content in the range of 16 to 36% w / w, more preferably in the range of 18 to 34% w / w, even more preferably in the range of 20 to 30% w / w, and most preferably in the range of 21 to 28% w / w.

[0148] The dry material content of the mixture may be at least 45% w / w, preferably at least 50% w / w, and more preferably at least 55% w / w. In one embodiment of the present invention, the mixture has a dry material content in the range of 40 to 60% w / w, preferably in the range of 45 to 60% w / w, more preferably in the range of 50 to 60% w / w, or in the range of 55 to 60% w / w.

[0149] In some preferred embodiments of the present invention, the mixture has a dry material content in the range of 40 to 75% w / w, more preferably in the range of 40 to 70% w / w, even more preferably in the range of 40 to 60% w / w, and most preferably in the range of 50 to 60% w / w.

[0150] The mixture of the present invention has a protein content of at least 14% w / w and a dry matter content of at least 40% w / w. In one embodiment of the present invention, the mixture has a protein content of at least 16% w / w, preferably at least 18% w / w, more preferably at least 18% w / w, even more preferably at least 20% w / w, and most preferably at least 21% w / w.

[0151] Acid-gelling whey protein aggregates may comprise acid-gelling whey protein aggregates in the range of 8 to 20% w / w based on the total weight of the mixture, preferably in the range of 9 to 18% w / w, 10 to 16% w / w, or 12 to 14% w / w based on the total weight of the mixture.

[0152] Acid-gelling whey protein aggregates may comprise a range of 8 to 20% w / w based on the total weight of the mixture, preferably 9 to 18% w / w, more preferably 10 to 16% w / w, and most preferably 12 to 14% w / w based on the total weight of the dairy-based product.

[0153] Acid-gelling whey protein aggregates contribute to the total protein content of the mixture. In one embodiment of the present invention, acid-gelling whey protein aggregates constitute at least 40% w / w of the total protein in the mixture, preferably at least 50% w / w, more preferably at least 55% w / w, even more preferably at least 60% w / w, or at least 65% w / w of the total protein in the mixture.

[0154] In one embodiment of the present invention, the acid-gelling whey protein aggregate constitutes a range of 40 to 70% w / w of the total protein in the mixture. The acid-gelling whey protein aggregate may constitute a range of 45 to 68% w / w, 50 to 68% w / w, 55 to 68% w / w of the total protein in the mixture, or 60 to 68% w / w of the total protein in the mixture.

[0155] In one embodiment of the present invention, the acid-gelling whey protein aggregate may comprise at least 10% w / w based on the total weight of the mixture, preferably at least 12% w / w based on the total weight of the mixture, or at least 14% w / w based on the total weight of the mixture. The acid-gelling whey protein aggregate may comprise a range of 10 to 20% w / w based on the total weight of the mixture, preferably a range of 12 to 18% w / w, or more preferably a range of 14 to 16% w / w.

[0156] Source(s) providing acid-gelling whey protein aggregates preferably contribute 50 to 95% w / w of the total protein content of the mixture, more preferably 60 to 90% w / w, even more preferably 70 to 88% w / w, and most preferably 75 to 86% w / w of the total protein content.

[0157] Based on the dry matter content of the mixture, the acid-gelling whey protein aggregate may comprise at least 15% w / w, preferably in the range of 18 to 16% w / w, or more preferably in the range of 20 to 24% w / w. Based on the dry matter content of the mixture, the acid-gelling whey protein aggregate may comprise 15 to 30% w / w, preferably in the range of 18 to 16% w / w, or more preferably in the range of 20 to 24% w / w.

[0158] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, said method

[0159] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0160] b) Optionally, a step of molding and / or packaging the mixture

[0161] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0162] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, said method

[0163] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0164] b) Optionally, a step of molding and / or packaging the mixture

[0165] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0166] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, said method

[0167] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0168] b) Optionally, a step of molding and / or packaging the mixture

[0169] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0170] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content of 20 to 30% w / w and a dry matter content in the range of 55 to 60% w / w, said method

[0171] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0172] b) Optionally, a step of molding and / or packaging the mixture

[0173] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0174] The present method may be carried out in a cold environment. This does not substantially contribute to microbial growth during processing. In one embodiment of the present invention, the temperature is maintained at less than 20°C during the manufacture of a dairy-based product. Preferably, the dairy-based product is produced according to the method of the present invention at a temperature of less than 15°C, or more preferably at a temperature of less than 10°C. In one embodiment, the present method is carried out at a temperature in the range of 0 to 20°C, preferably in the range of 0 to 15°C, more preferably in the range of 5 to 15°C, or even more preferably at about 10°C.

[0175] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, said method

[0176] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0177] b) Optionally, a step of molding and / or packaging the mixture

[0178] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0179] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, said method

[0180] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0181] b) Optionally, a step of molding and / or packaging the mixture

[0182] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0183] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, said method

[0184] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0185] b) Optionally, a step of molding and / or packaging the mixture

[0186] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0187] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 20 to 30% w / w and a dry matter content in the range of 55 to 60% w / w, said method

[0188] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0189] b) Optionally, a step of molding and / or packaging the mixture

[0190] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0191] In a preferred embodiment of the present invention, the method is performed in a cold environment, and the temperature is not raised above 20°C. This ensures that probiotic microorganisms, such as lactic acid bacteria, proliferate during the production of dairy-based products. The mixture obtained in step a) may be cooled to a temperature below 20°C, preferably below 15°C, more preferably below 10°C, or even more preferably below 5°C. In one embodiment, the obtained mixture is cooled to a temperature in the range of 0 to 20°C, preferably in the range of 0 to 15°C, more preferably in the range of 0 to 10°C, or even more preferably to a temperature of 5°C.

[0192] However, in the obtained mixture, undesirable microorganisms other than probiotic bacteria (e.g., Bacillus cereus ( Bacillus cereus ), Listeria monocytogenes( Listeria monocytogenes ), Staphylococcus( Staphylococcus ), Salmonella( Salmonella ), Camporibacter( Campholybacter ), Clostridium perfringens( Clostridium perfringensIf ), E. coli) are present, the mixture can be heated to reduce the number of microorganisms. In one embodiment of the present invention, the mixture is heated to a temperature of at least 70°C for a time sufficient to obtain at least partial reduction of microorganisms. In a preferred embodiment, the mixture contains at least 5-log of viable E. coli. 10 The mixture is heated to a temperature of at least 72°C for a period sufficient to obtain reduction, preferably for at least 15 seconds. After heating, the mixture obtained in step a) may be cooled to a temperature of less than 20°C, preferably less than 15°C, more preferably less than 10°C, or even more preferably less than 5°C. In one embodiment, the mixture may be cooled to a temperature in the range of 0 to 20°C, preferably in the range of 0 to 15°C, more preferably in the range of 0 to 10°C, or even more preferably to a temperature of 5°C.

[0193] In one embodiment of the present invention, the present invention relates to a method for producing a high-protein dairy-based product having a protein content of at least 14% w / w and a dry matter content of at least 40% w / w, said method

[0194] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and at least one additional component;

[0195] b) Optionally, a step of molding and / or packaging the mixture

[0196] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b), and additional ingredients may be selected from fats, carbohydrates, vitamins, sweeteners, carbohydrate-based stabilizers and mixtures thereof.

[0197] In one embodiment, the additional component is a fat selected from animal fats or vegetable fats. The additional component may include one or more animal fats, such as milk fat. The milk fat may be derived from cream, acidified cream, and / or butter. The vegetable fat may be selected from the group consisting of corn oil, sesame oil, soybean oil, soybean oil, linseed oil, grapeseed oil, rapeseed oil, olive oil, peanut oil, sunflower oil, safflower oil, and combinations thereof. Alternatively, where the food component may include one or more vegetable fats, the fat(s) may be selected from the group consisting of palm fat, palm kernel fat, coconut fat, and combinations thereof.

[0198] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, said method

[0199] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0200] b) Optionally, a step of molding and / or packaging the mixture

[0201] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0202] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, said method

[0203] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0204] b) Optionally, a step of molding and / or packaging the mixture

[0205] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0206] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, said method

[0207] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0208] b) Optionally, a step of molding and / or packaging the mixture

[0209] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0210] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 20 to 30% w / w and a dry matter content in the range of 55 to 60% w / w, said method

[0211] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregates and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0212] b) Optionally, a step of molding and / or packaging the mixture

[0213] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0214] In one embodiment of the present invention, additional components may be carbohydrates. Carbohydrates may include, for example, disaccharides and / or monosaccharides. Carbohydrates generally include sucrose, maltose, lactose, dextrose, glucose, fructose, galactose, or combinations thereof, or even consist of them. Sucrose is a preferred disaccharide.

[0215] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, said method

[0216] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0217] b) Optionally, a step of molding and / or packaging the mixture

[0218] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0219] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, said method

[0220] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0221] b) Optionally, a step of molding and / or packaging the mixture

[0222] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0223] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, said method

[0224] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0225] b) Optionally, a step of molding and / or packaging the mixture

[0226] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0227] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 20 to 30% w / w and a dry matter content in the range of 55 to 60% w / w, said method

[0228] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, and optionally, at least one additional ingredient;

[0229] b) A step of molding and / or packaging the mixture to obtain a dairy-based product

[0230] It includes, where the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture, and the method is performed at a temperature in the range of 5 to 15°C.

[0231] In some preferred embodiments of the present invention, the dairy-based product comprises a total amount of carbohydrates in the range of 0.5 to 15% w / w, preferably in the range of 1 to 10% w / w, or in the range of 1 to 9% w / w. For example, the dairy-based product may comprise carbohydrates in the range of 6 to 9% w / w.

[0232] Dairy-based products may additionally contain dietary fiber. The dietary fiber should preferably not contribute to the viscosity of the high-protein dairy product. In a preferred embodiment of the present invention, the dietary fiber is selected from fructose oligosaccharides and / or galactose oligosaccharides. Preferably, inulin is used as a prebiotic in the dairy-based product.

[0233] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, said method

[0234] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0235] b) Optionally, a step of molding and / or packaging the mixture

[0236] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0237] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, said method

[0238] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0239] b) Optionally, a step of molding and / or packaging the mixture

[0240] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0241] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, said method

[0242] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0243] b) Optionally, a step of molding and / or packaging the mixture

[0244] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0245] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 20 to 30% w / w and a dry matter content in the range of 55 to 60% w / w, said method

[0246] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0247] b) Optionally, a step of molding and / or packaging the mixture

[0248] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0249] In some embodiments of the present invention, additional components may be carbohydrate-based stabilizers. In a preferred embodiment, the carbohydrate-based stabilizer is a hydrocolloid. The carbohydrate-based stabilizer may be selected from the group consisting of xanthan, guar gum, locust bean gum, karaya gum, tragacanth gum, gum arabic, alginate, pectin, carrageenan, gelatin, gellan, and agar.

[0250] Additional ingredients may be one or more non-carbohydrate natural or artificial sweeteners.

[0251] In some embodiments, the additional component may be selected from one or more natural sweetener(s) that are not sugars. These natural sweetener(s) may be provided as a second sweetener component, either alone or in combination with a carbohydrate sweetener as described. Natural non-carbohydrate sweetener(s) are, for example, Momordica grosvenori ( Momordica Grosvenorii)(Mogroside IV or V) extract, Rooibos extract, Honeybush extract, Stevia extract, Rebaudioside A, Thaumatin, Brazzein, Glycyrrhyzic acid and its salts, Curculin, Monellin, Phylloducin, Rubusoside, Mabinlin, Dulcoside A, Dulcoside B, Siamenoside, Monatin and its salts (Monatin SS, RR, RS, SR), Hernandulcin, Phyllodulcin, Glycyphyllin, Phloridzin, It may be selected from the group consisting of trilobatin, baiyunoside, osladin, polypodoside A, pterocarioside A, pterocarioside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cycloarioside I, erythritol, isomaltulose and / or natural polyols, such as maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol and combinations thereof.

[0252] When used, the total amount of natural sweetener is typically in the range of 0.5 to 10% w / w, such as, for example, in the range of 1 to 10% w / w. Alternatively, the total amount of natural sweetener may be in the range of 5 to 10% w / w.

[0253] In some embodiments, the additional component may be one or more artificial sweetener(s). These artificial sweetener(s) may be provided as a component of the first sweetener, either alone or in combination with other sweeteners as defined above. The artificial non-carbohydrate sweetener(s) may be selected from the group consisting of, for example, aspartame, cyclamate, sucralose, acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone, stevia extract, rebaudioside A, taumatin, brazein, glycyrrhizic acid and its salts, curculin, monellolin, phylloducin, lubusoside, marvinlin, dulcoside A, dulcoside B, siamenoside, monatin and its salts (monatin SS, RR, RS, SR) and combinations thereof.

[0254] When used, the total amount of artificial sweetener(s) is typically in the range of 0.1 to 1% w / w, e.g., 0.1 to 0.5% w / w. Alternatively, the total amount of artificial sweetener may be in the range of 0.2 to 0.5% w / w.

[0255] In some embodiments of the present invention, it is particularly preferred that the sweetener comprises one or more high-intensity sweeteners (HIS) or even consists of them. HIS is found in both natural and artificial sweeteners and typically has a sweetness intensity of at least 10 times that of sucrose. Non-limiting examples of useful HIS are aspartame, cyclamate, sucralose, acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone, and combinations thereof.

[0256] In relation to the present invention, the term “high-intensity sweetener” relates to a sweetener that provides a sweetness intensity per 1 g (tested in water at 25°C) that is at least 10 times higher than the sweetness intensity provided by sucrose.

[0257] When used, the total amount of HIS is typically in the range of 0.01 to 2% w / w. For example, the total amount of HIS may be in the range of 0.05 to 1.5% w / w. Alternatively, the total amount of HIS may be in the range of 0.1 to 1.0% w / w.

[0258] It may be more desirable for the sweetener to include one or more polyol sweetener(s) or even to consist of them. Non-limiting examples of useful polyol sweeteners are maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol, or combinations thereof.

[0259] When used, the total amount of polyol sweetener is typically in the range of 1 to 20% w / w. For example, the total amount of polyol sweetener may be in the range of 2 to 15% w / w. Alternatively, the total amount of polyol sweetener may be in the range of 4 to 10% w / w.

[0260] In a preferred embodiment of the present invention, the dairy-based product does not contain non-carbohydrate natural or artificial sweeteners.

[0261] Additional ingredients may be further selected from one or more vitamin(s), such as vitamin A, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, vitamin B8, salts thereof, derivatives thereof, and combinations thereof.

[0262] The content of one or more vitamins may be, for example, in the range of 0.01 to 1% w / w, preferably in the range of 0.1 to 0.5% w / w, based on the weight of the dairy-based product.

[0263] In some preferred embodiments of the present invention, the vitamin includes vitamin D, or even is essentially composed of it.

[0264] In some preferred embodiments, the dairy-based product contains an amount of vitamin D in the range of 0.5 to 2.5 µg / 100 ml, and more preferably, the dairy-based product contains an amount of vitamin D in the range of 1.0 to 1.5 µg / 100 ml. Even more preferably, the dairy-based product contains an amount of vitamin D in the range of 1.1 to 1.3 µg / 100 ml, and more preferably, the dairy-based product contains an amount of vitamin D in the range of 1.15 to 1.25 µg / 100 ml. In a preferred embodiment, the dairy-based product contains an amount of vitamin D of 1.2 µg / 100 ml.

[0265] In some embodiments of the present invention, the dairy-based product contains both vitamin D and vitamin K.

[0266] In one embodiment of the present invention, the additional ingredient is a dairy product, and the dairy-based product contains only dairy ingredients. This may be highly appreciated by some consumers because the product may be perceived as cleaner and the ingredients on the label can be easily recognized.

[0267] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, said method

[0268] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregate, cream, and optionally, at least one additional dairy-based ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0269] b) Optionally, a step of molding and / or packaging the mixture

[0270] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0271] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, said method

[0272] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregate, cream, and optionally, at least one additional dairy-based ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0273] b) Optionally, a step of molding and / or packaging the mixture

[0274] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0275] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, said method

[0276] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregate, cream, and optionally, at least one additional dairy-based ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0277] b) Optionally, a step of molding and / or packaging the mixture

[0278] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0279] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 20 to 30% w / w and a dry matter content in the range of 55 to 60% w / w, said method

[0280] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w of acid-gelling whey protein aggregate, cream, and optionally, at least one additional dairy-based ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0281] b) Optionally, a step of molding and / or packaging the mixture

[0282] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0283] In one embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content of at least 14% w / w and a dry matter content in the range of at least 40% w / w, said method

[0284] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and at least one additional component;

[0285] b) Optionally, a step of molding and / or packaging the mixture

[0286] It includes, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0287] In a preferred embodiment of the present invention, the high-protein dairy-based product is the mixture obtained from step a). The mixture may be kept cold, for example, in bulk, until it is further processed, for example, by molding and / or packaging.

[0288] In some preferred embodiments, the mixture obtained under step a) is stored at a temperature of 0 to 10°C for 1 to 24 hours before molding. In a more preferred embodiment, the mixture is stored at a temperature of 0 to 5°C for 1 to 24 hours, or more preferably at a temperature of 0 to 5°C for 5 to 16 hours.

[0289] In a preferred embodiment of the present invention, the high-protein dairy-based product is the mixture obtained from step b). The mixture obtained under step a) may be molded to form a specific structure, for example, the mixture may be molded to obtain the shape of a bar or into bite-sized pieces to form the high-protein dairy-based product. The mixture may be molded by extrusion, by molding, or by filling into a container. It is preferable that extrusion be involved in at least the molding of the high-protein dairy-based product, and the extrusion is preferably combined with a cutting operation to provide the high-protein dairy-based product as a bar or bite-sized piece of suitable length.

[0290] Dairy-based products may be additionally packaged in any suitable packaging or container.

[0291] Dairy-based products are finally packaged in a package or container and cooled to 5°C within the package / container. The container can then be stored at 5°C for a period of 3 months or less.

[0292] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, said method

[0293] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0294] b) A step of molding the mixture to form a bar and optionally packaging it.

[0295] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0296] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, said method

[0297] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0298] b) A step of molding the mixture to form a bar and optionally packaging it.

[0299] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0300] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, said method

[0301] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0302] b) A step of molding the mixture to form a bar and optionally packaging it.

[0303] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0304] In a preferred embodiment, the present invention relates to a method for producing a high-protein dairy-based product having a protein content in the range of 20 to 30% w / w and a dry matter content in the range of 55 to 60% w / w, said method

[0305] a) a step of obtaining a mixture by combining Greek yogurt, squirt, quark, or cream cheese with at least 8% w / w acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, wherein the pH of the mixture is, for example, in the range of 3.5 to 6.0 by adjusting the pH of the mixture;

[0306] b) A step of molding the mixture to form a bar and optionally packaging it.

[0307] It includes, wherein the method is performed at a temperature in the range of 5 to 15°C, and the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0308] In another aspect, the present invention relates to a high-protein dairy-based product obtainable by the method of the present invention, preferably wherein the texture of the dairy-based product is at least 20.000 g·sec when measured by the analysis of Example 1.2.

[0309] Dairy-based products have a high protein content, may contain probiotic bacteria and / or prebiotics, have a long shelf life, and have a good taste.

[0310] In one embodiment of the present invention, the texture of the dairy-based product is at least 20.000 g·sec when measured by the analysis of Example 1.2. In a further embodiment of the present invention, the texture of the dairy-based product is at least 25.000 g·sec, preferably at least 30.000 g·sec, more preferably at least 35.000 g·sec, even more preferably at least 35.000 g·sec, or most preferably at least 40.000 g·sec.

[0311] In an embodiment of the present invention, the texture of the dairy-based product may be in the range of 20,000 to 60,000 g·sec when measured by the analysis of Example 1.2, preferably in the range of 25,000 to 60,000 g·sec, more preferably in the range of 30,000 to 60,000 g·sec, even more preferably in the range of 35,000 to 60,000 g·sec, or most preferably in the range of 40,000 to 60,000 g·sec.

[0312] High-protein dairy-based products typically have a pH in the range of 3.5 to 6.0, preferably in the range of 4.0 to 5.5, more preferably in the range of 4.0 to 5.0, and most preferably in the range of 4.2 to 4.5.

[0313] The dairy-based product of the present invention may contain probiotic bacteria, such as viable lactic acid bacteria, which may be recognized as contributing to maintaining a healthy gut microbiota. The product may contain at least 2.5 million viable lactic acid bacteria per 1 g of product, preferably at least 3 million viable lactic acid bacteria per 1 g of product. The lactic acid bacteria may be selected from Lactobacillus acidophilus, Streptococcus thermophiles, and Lactobacillus delbrueckii subs. bulgaricus.

[0314] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention and having a texture of at least 20.000 g·sec comprises at least 2.5 million viable lactic acid bacteria per 1 g of product.

[0315] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention and having a texture of at least 30.000 g·sec comprises at least 2.5 million viable lactic acid bacteria per 1 g of product.

[0316] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention and having a texture of at least 40.000 g·sec comprises at least 2.5 million viable lactic acid bacteria per 1 g of product.

[0317] Dairy-based products have a high protein content, making them a good source of protein for people who need protein, for example, to maintain or strengthen the muscles of athletes, or to supplement the diet of vegetarians or vegans with additional protein. The protein content of dairy-based products can contribute to nutritional value at least 18% energy (E%, 18% of the energy in dairy products comes from protein). In a preferred embodiment, the protein content of dairy-based products can contribute to nutritional value at least 20%, more preferably at least 23%, even more preferably at least 28%, and most preferably at least 30%.

[0318] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention and having a texture of at least 20.000 g·sec contains at least 2.5 million viable lactic acid bacteria per 1 g of product, and the protein content of the dairy-based product can contribute to nutritional value at least 18 E%.

[0319] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention and having a texture of at least 30.000 g·sec contains at least 2.5 million viable lactic acid bacteria per 1 g of product, and the protein content of the dairy-based product can contribute to nutritional value at least 20 E%.

[0320] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention and having a texture of at least 40.000 g·sec contains at least 2.5 million viable lactic acid bacteria per 1 g of product, and the protein content of the dairy-based product can contribute to nutritional value at least 23 E%.

[0321] The nutritional value of the dairy-based product may be in the range of 20 to 40 E% protein, 30 to 45 E% fat, and 25 to 35 E% carbohydrates. In a preferred embodiment of the present invention, the nutritional value of the dairy-based product may be in the range of 28 to 35 E% protein, 30 to 40 E% fat, and 28 to 35 E% carbohydrates.

[0322] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention and having a texture of at least 20.000 g·sec comprises at least 2.5 million viable lactic acid bacteria per 1 g of product and has a nutritional distribution of 20 to 40 E% protein, 30 to 45 E% fat, and 25 to 35 E% carbohydrates, e.g., 28 to 35 E% protein, 30 to 40 E% fat, and 28 to 35 E% carbohydrates.

[0323] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention and having a texture of at least 30.000 g·sec comprises at least 2.5 million viable lactic acid bacteria per 1 g of product and has a nutritional distribution of 20 to 40 E% protein, 30 to 45 E% fat, and 25 to 35 E% carbohydrates, e.g., 28 to 35 E% protein, 30 to 40 E% fat, and 28 to 35 E% carbohydrates.

[0324] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention and having a texture of at least 40.000 g·sec comprises at least 2.5 million viable lactic acid bacteria per 1 g of product and has a nutritional distribution of 20 to 40 E% protein, 30 to 45 E% fat, and 25 to 35 E% carbohydrates, e.g., 28 to 35 E% protein, 30 to 40 E% fat, and 28 to 35 E% carbohydrates.

[0325] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention has a protein content in the range of 14 to 40% w / w and a dry matter content in the range of 40 to 60% w / w, and a texture of at least 20.000 g·sec, and the product contains at least 2.5 million viable lactic acid bacteria per 1 g of product and has a nutritional distribution of 20 to 40 E% protein, 30 to 45 E% fat and 25 to 35 E% carbohydrates, e.g., 28 to 35 E% protein, 30 to 40 E% fat and 28 to 35 E% carbohydrates.

[0326] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention has a protein content in the range of 16 to 36% w / w and a dry matter content in the range of 45 to 60% w / w, and a texture of at least 30.000 g·sec, and the product contains at least 2.5 million viable lactic acid bacteria per 1 g of product and has a nutritional distribution of 20 to 40 E% protein, 30 to 45 E% fat, and 25 to 35 E% carbohydrates, e.g., 28 to 35 E% protein, 30 to 40 E% fat, and 28 to 35 E% carbohydrates.

[0327] In a preferred embodiment of the present invention, a high-protein dairy-based product obtainable by the method of the present invention has a protein content in the range of 18 to 34% w / w and a dry matter content in the range of 50 to 60% w / w, and a texture of at least 40.000 g·sec, and the product contains at least 2.5 million viable lactic acid bacteria per 1 g of product and has a nutritional distribution of 20 to 40 E% protein, 30 to 45 E% fat and 25 to 35 E% carbohydrates, e.g., 28 to 35 E% protein, 30 to 40 E% fat and 28 to 35 E% carbohydrates.

[0328] In a preferred embodiment, the present invention relates to a high-protein dairy-based product having a protein content in the range of 14 to 40% w / w, a dry matter content in the range of 40 to 60% w / w, a pH of 3.5 to 6.0, and comprising Greek yogurt, and at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient.

[0329] In a preferred embodiment, the present invention relates to a high-protein dairy-based product having a protein content in the range of 16 to 36% w / w, a dry matter content in the range of 45 to 60% w / w, a pH of 3.5 to 6.0, and comprising Greek yogurt, and at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient.

[0330] In a preferred embodiment, the present invention relates to a high-protein dairy-based product having a protein content in the range of 18 to 34% w / w, a dry matter content in the range of 50 to 60% w / w, a pH of 3.5 to 6.0, and comprising Greek yogurt, and at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient.

[0331] In a preferred embodiment, the present invention relates to a high-protein dairy-based product having a protein content in the range of 20 to 30% w / w, a dry matter content in the range of 55 to 60% w / w, a pH of 3.5 to 6.0, and comprising Greek yogurt, and at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient.

[0332] A high-protein dairy-based product is a product having a protein content of at least 14% w / w. In one embodiment of the present invention, the high-protein dairy-based product of the present invention has a protein content of at least 16% w / w and a dry matter content of at least 45% w / w, for example, at least 18% w / w and at least 50% w / w, at least 20% w / w and at least 55% w / w, or at least 21% w / w and at least 50% w / w.

[0333] High-protein dairy-based products may have a protein content in the range of 14 to 40% w / w. Preferably, high-protein dairy-based products have a protein content in the range of 16 to 36% w / w, more preferably in the range of 18 to 34% w / w, even more preferably in the range of 20 to 30% w / w, and most preferably in the range of 21 to 28% w / w.

[0334] The dry matter content of a high-protein dairy-based product may be at least 45% w / w, preferably at least 50% w / w, and more preferably at least 55% w / w. In one embodiment of the present invention, the high-protein dairy-based product has a dry matter content in the range of 40 to 60% w / w, preferably in the range of 45 to 60% w / w, more preferably in the range of 50 to 60% w / w, or in the range of 55 to 60% w / w.

[0335] In some preferred embodiments of the present invention, the dairy-based product has a dry matter content in the range of 40 to 75% w / w, more preferably in the range of 40 to 70% w / w, even more preferably in the range of 40 to 60% w / w, and most preferably in the range of 50 to 60% w / w.

[0336] The high-protein dairy-based product of the present invention has a protein content of at least 14% w / w and a dry matter content of at least 40% w / w. The high protein content of the high-protein dairy-based product ensures that the product delivers a large amount of protein to the consumer. In one embodiment of the present invention, the dairy-based product has a protein content of at least 16% w / w, preferably at least 18% w / w, more preferably at least 18% w / w, even more preferably at least 20% w / w, and most preferably at least 21% w / w.

[0337] In some preferred embodiments of the present invention, the high-protein dairy-based product further comprises fat. The fat is preferably selected from animal fat or vegetable fat. The high-protein dairy-based product may comprise one or more animal fats, such as milk fat. The milk fat may be derived from cream, acidified cream, and / or butter. Vegetable fat may be selected from the group consisting of corn oil, sesame oil, soybean oil, soybean oil, linseed oil, grapeseed oil, rapeseed oil, olive oil, peanut oil, sunflower oil, safflower oil, and combinations thereof. Alternatively, where the food ingredient may comprise one or more vegetable fats, the fat(s) may be selected from the group consisting of palm fat, palm kernel fat, coconut fat, and combinations thereof.

[0338] The high-protein dairy-based product preferably has a fat content in the range of 0.1 to 30% w / w, more preferably in the range of 0.5 to 12% w / w, even more preferably in the range of 1 to 10% w / w, and most preferably in the range of 2 to 5% w / w. In another embodiment, the high-protein dairy-based product has a fat content in the range of 20 to 30% w / w, preferably in the range of 22 to 28% w / w, and most preferably in the range of 24 to 26% w / w.

[0339] In some preferred embodiments of the present invention, the high-protein dairy-based product further comprises carbohydrates. The carbohydrates may include, for example, disaccharides and / or monosaccharides. The carbohydrates generally comprise sucrose, maltose, lactose, dextrose, glucose, fructose, galactose, or combinations thereof, or even consist of them. Sucrose is a preferred disaccharide.

[0340] In some preferred embodiments of the present invention, the high-protein dairy-based product comprises a total amount of carbohydrates in the range of 0.5 to 15% w / w, preferably in the range of 1 to 10% w / w, or in the range of 1 to 9% w / w. For example, the dairy-based product may comprise carbohydrates in the range of 6 to 9% w / w.

[0341] High-protein dairy-based products may additionally contain dietary fiber. The dietary fiber should preferably not affect the viscosity of the high-protein dairy product. In a preferred embodiment of the present invention, the dietary fiber is selected from fructose oligosaccharides and / or galactose oligosaccharides. Preferably, inulin is used as a prebiotic in the dairy-based product.

[0342] In some preferred embodiments of the present invention, the high-protein dairy-based product comprises a carbohydrate-based stabilizer. In a preferred embodiment, the carbohydrate-based stabilizer is a hydrocolloid. The carbohydrate-based stabilizer may be selected from the group consisting of xanthan, guar gum, locust bean gum, karaya gum, tragacanth gum, gum arabic, alginate, pectin, carrageenan, gelatin, gellan, and agar. However, in another preferred embodiment of the present invention, the high-protein dairy-based product does not contain a carbohydrate-based stabilizer.

[0343] In some preferred embodiments of the present invention, the high-protein dairy-based product comprises one or more of non-carbohydrate natural or artificial sweeteners.

[0344] For example, a high-protein dairy-based product may contain one or more natural sweeteners that are not sugars. These natural sweeteners may be provided as a second sweetener component, either alone or in combination with a carbohydrate sweetener as described. Natural non-carbohydrate sweetener(s) are, for example, Momordica grosbenori (mogroside IV or V) extract, rooibos extract, honeybush extract, stevia extract, rebaudioside A, taumatin, brazein, glycyrrhizic acid and its salts, curculin, monellin, phylloducin, lubusoside, marvinlin, dulcoside A, dulcoside B, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), hernandulcin, phyllodulcin, glycyphyllin, phlorizin, trilovatin, bayunoside, osladin, polypodoside A, pterocarioside A, pterocarioside B, mucurogioside, flomisoside I, periandrin I, abrusoside A, cycloarioside I, erythritol, isomaltulose and / or natural polyols, e.g. It can be selected from the group consisting of maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol, and combinations thereof.

[0345] When used, the total amount of natural sweetener in high-protein dairy-based products is typically in the range of 0.5 to 10% w / w, such as, for example, in the range of 1 to 10% w / w. Alternatively, the total amount of natural sweetener may be in the range of 5 to 10% w / w.

[0346] Alternatively or additionally, the high-protein dairy-based product may contain one or more artificial sweetener(s). These artificial sweetener(s) may be provided as a first sweetener component, either alone or in combination with other sweeteners as defined above. Artificial non-carbohydrate sweetener(s) may be selected from the group consisting of, for example, aspartame, cyclamate, sucralose, acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone, stevia extract, rebaudioside A, taumatin, brazein, glycyrrhizic acid and its salts, curculin, monellolin, phylloducin, lubusoside, marvinlin, dulcoside A, dulcoside B, siamenoside, monatin and its salts (monatin SS, RR, RS, SR) and combinations thereof.

[0347] When used, the total amount of artificial sweetener(s) in high-protein dairy-based products is typically in the range of 0.1 to 1% w / w, such as in the range of 0.1 to 0.5% w / w. Alternatively, the total amount of artificial sweetener may be in the range of 0.2 to 0.5% w / w.

[0348] In some embodiments of the present invention, it is particularly preferred that the sweetener comprises or even consists of one or more high-intensity sweeteners (HIS). HIS is found in both natural and artificial sweeteners and typically has a sweetness intensity of at least 10 times that of sucrose. Non-limiting examples of useful HIS include aspartame, cyclamate, sucralose, acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone, and combinations thereof.

[0349] In relation to the present invention, the term “high-intensity sweetener” relates to a sweetener that provides a sweetness intensity per 1 g (tested in water at 25°C) that is at least 10 times higher than the sweetness intensity provided by sucrose.

[0350] When used, the total amount of HIS in high-protein dairy-based products is typically in the range of 0.01 to 2% w / w. For example, the total amount of HIS may be in the range of 0.05 to 1.5% w / w. Alternatively, the total amount of HIS may be in the range of 0.1 to 1.0% w / w.

[0351] It may be additionally desirable for the sweetener to include or even consist of one or more polyol sweeteners. Non-limiting examples of useful polyol sweeteners are maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol, or combinations thereof.

[0352] When used, the total amount of polyol sweetener in high-protein dairy-based products is typically in the range of 1 to 20% w / w. For example, the total amount of polyol sweetener may be in the range of 2 to 15% w / w. Alternatively, the total amount of polyol sweetener may be in the range of 4 to 10% w / w.

[0353] In a preferred embodiment of the present invention, the dairy-based product does not contain non-carbohydrate natural or artificial sweeteners.

[0354] In some preferred embodiments of the present invention, the high-protein dairy-based product further comprises one or more vitamins, such as, for example, vitamin A, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, vitamin B8, salts thereof, derivatives thereof, and combinations thereof.

[0355] The vitamin content of one or more of the high-protein dairy-based products may be, for example, in the range of 0.01 to 1% w / w based on the weight of the dairy-based products, preferably in the range of 0.1 to 0.5% w / w.

[0356] In some preferred embodiments of the present invention, the vitamin includes vitamin D, or even is essentially composed of it.

[0357] In some preferred embodiments, the dairy-based product contains an amount of vitamin D in the range of 0.5 to 2.5 µg / 100 ml, and more preferably, the dairy-based product contains an amount of vitamin D in the range of 1.0 to 1.5 µg / 100 ml. Even more preferably, the dairy-based product contains an amount of vitamin D in the range of 1.1 to 1.3 µg / 100 ml, and more preferably, the dairy-based product contains an amount of vitamin D in the range of 1.15 to 1.25 µg / 100 ml. In a preferred embodiment, the dairy-based product contains an amount of vitamin D of 1.2 µg / 100 ml.

[0358] In some embodiments of the present invention, the dairy-based product contains both vitamin D and vitamin K.

[0359] The high-protein dairy-based product is molded into any shape and may be combined with at least one additional ingredient. Preferably, the dairy-based product is molded to form a bar or a bite-sized piece. The high-protein dairy-based product obtained in step b) is preferably an extruded bar.

[0360] In one aspect of the present invention, the present invention

[0361] a) a step of providing a dairy-based product according to the present invention;

[0362] b) a step of obtaining a food by combining a dairy-based product with at least one additional ingredient; and

[0363] c) Optionally, a step of packaging food

[0364] This relates to a method for manufacturing food containing

[0365] The food obtainable by the present food production method comprises a dairy-based product and at least one additional ingredient.

[0366] In a preferred embodiment, the food may be selected from the group consisting of yogurt bars, bite-sized pieces, desserts, cakes, sports bars, and protein bars.

[0367] In a preferred embodiment, the present invention

[0368] a) a step of providing a dairy-based product according to the present invention, wherein the dairy-based product is in the form of a bar;

[0369] b) a step of obtaining a food by combining a dairy-based product with at least one additional ingredient; and

[0370] c) Optionally, a step of packaging food

[0371] This relates to a method for manufacturing a yogurt bar containing

[0372] In a preferred embodiment of the present invention, additional ingredients are used to coat a dairy-based product. The coating may have a base selected from chocolate, cocoa, fruit, and / or sugar. One example of the coating is a chocolate coating with a high chocolate content. The coating may also be a low-grade chocolate coating, for example, a coating based on sugar, vegetable fat, and cocoa. In a preferred embodiment, the product is a dairy-based product bar coated with a chocolate-based coating. In a more preferred embodiment, the product is a yogurt bar coated with a chocolate-based coating.

[0373] In a preferred embodiment, the present invention

[0374] a) a step of providing a dairy-based product according to the present invention, wherein the dairy-based product is in the form of a bar;

[0375] b) a step of obtaining a food by combining a dairy-based product with at least one additional ingredient; and

[0376] c) Optionally, a step of packaging food

[0377] The present invention relates to a method for manufacturing a yogurt bar comprising, wherein additional ingredients are a coating based on chocolate, cocoa, fruit and / or sugar.

[0378] In one embodiment, additional ingredients may be mixed with a dairy-based product. The additional ingredients may be based on chocolate, cocoa, fruit and / or sugar, or the ingredients may be a baked product.

[0379] In one embodiment of the present invention, a dairy-based product is combined with a baked product, for example, by bringing one or more surfaces of the dairy-based product into contact with the baked product. The baked product may be a waffle, cookie, biscuit, or pastry. In a preferred embodiment, the dairy-based product is in the form of a bar and is placed on the baked product to form a bar comprising the dairy-based product and the baked product. In a more preferred embodiment, the dairy-based product is a bar placed on the baked product and coated with a chocolate-based coating. A yogurt bar based on the baked product and coated with chocolate is even more preferred.

[0380] The dairy-based product according to the present invention and the food according to the present invention have a high protein content and can be used to increase protein intake.

[0381] In a preferred embodiment, the present invention relates to a food having a core of a high-protein dairy-based product comprising a protein content in the range of 14 to 40% w / w, a dry matter content in the range of 40 to 60% w / w, a pH of 3.5 to 6.0, Greek yogurt, and at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, and a coating comprising chocolate, cocoa, fruit and / or sugar.

[0382] In a preferred embodiment, the present invention relates to a food having a core of a high-protein dairy-based product comprising a protein content in the range of 16 to 36% w / w, a dry matter content in the range of 45 to 60% w / w, a pH of 3.5 to 6.0, Greek yogurt, and at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, and a coating comprising chocolate, cocoa, fruit and / or sugar.

[0383] In a preferred embodiment, the present invention relates to a food having a core of a high-protein dairy-based product comprising a protein content in the range of 18 to 34% w / w, a dry matter content in the range of 50 to 60% w / w, a pH of 3.5 to 6.0, Greek yogurt, and at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, and a coating comprising chocolate, cocoa, fruit and / or sugar.

[0384] In a preferred embodiment, the present invention relates to a food having a core of a high-protein dairy-based product comprising a protein content in the range of 20 to 30% w / w, a dry matter content in the range of 55 to 60% w / w, a pH of 3.5 to 6.0, Greek yogurt, and at least 8% w / w of acid-gelling whey protein aggregate, cream, sucrose, inulin, and optionally, at least one additional ingredient, and a coating comprising chocolate, cocoa, fruit and / or sugar.

[0385] The present invention is further summarized in the following embodiments.

[0386] 1. A method for producing a high-protein dairy-based product having a protein content in the range of at least 14% w / w and a dry matter content in the range of at least 40% w / w, wherein the method

[0387] a) a step of obtaining a mixture by combining an acidified dairy product, an acid-gelling whey protein aggregate, and optionally, at least one additional ingredient;

[0388] b) Optionally, a step of molding and / or packaging the mixture

[0389] A method comprising, wherein the high-protein dairy-based product is a mixture obtained from step a) and / or step b).

[0390] 2. Method in Embodiment 1, wherein the high-protein dairy-based product is self-reliant.

[0391] 3. Method in Embodiment 1 or Embodiment 2, wherein the mixture has a texture of at least 20.000 g·sec.

[0392] 4. A method in any one of embodiments 1 to 3, wherein the dairy-based product has a protein content of at least 16% w / w, preferably at least 18% w / w, more preferably at least 18% w / w, even more preferably at least 20% w / w, and most preferably at least 21% w / w.

[0393] 5. A method in any one of embodiments 1 to 4, wherein the dairy-based product has a dry material content of at least 45% w / w, preferably at least 50% w / w, and more preferably at least 55% w / w.

[0394] 6. A method in any one of embodiments 1 to 5, wherein the dairy-based product has a dry material content in the range of 40 to 60% w / w, preferably in the range of 45 to 60% w / w, more preferably in the range of 50 to 60% w / w, or in the range of 55 to 60% w / w.

[0395] 7. A method in any one of embodiments 1 to 6, wherein the acidified dairy product has a fat content in the range of 0.5 to 30% w / w.

[0396] 8. Method in Embodiment 7, wherein the acidified dairy product has a fat content in the range of 0.5 to 12% w / w, preferably in the range of 1 to 11% w / w, or in the range of 2 to 10% w / w.

[0397] 9. Method in Embodiment 7, wherein the acidified dairy product has a fat content in the range of 20 to 30% w / w, preferably in the range of 22 to 28% w / w, or in the range of 24 to 26% w / w.

[0398] 10. A method in any one of embodiments 1 to 9, wherein the acidified dairy product has a dry matter content in the range of 15 to 55% w / w.

[0399] 11. Method according to Embodiment 10, wherein the acidified dairy product has a dry matter content in the range of 15 to 25% w / w, preferably in the range of 18 to 20% w / w.

[0400] 12. Method of Embodiment 10, wherein the acidified dairy product has a dry matter content in the range of 45 to 55% w / w, preferably in the range of 48 to 52% w / w.

[0401] 13. A method in any one of embodiments 1 to 12, wherein the acidified dairy product has a protein content in the range of 3 to 20% w / w, preferably in the range of 4 to 8% w / w, or in the range of 9 to 15% w / w.

[0402] 14. A method in any one of Examples 1 to 13, wherein the acidified dairy product is strained yogurt, stirred yogurt, cream cheese, or a mixture thereof.

[0403] 15. In Embodiment 14, the acidified dairy product is selected from the group consisting of Greek yogurt, squirt, quark, and cream cheese.

[0404] 16. A method in any one of Examples 1 to 15, wherein the acid-gelling whey protein aggregate constitutes at least 8% w / w based on the total weight of the dairy-based product.

[0405] 17. A method in any one of Examples 1 to 16, wherein the acid-gelling whey protein aggregate comprises an acid-gelling whey protein aggregate in the range of 8 to 20% w / w, preferably 9 to 18% w / w, 10 to 16% w / w, or 12 to 14% w / w based on the total weight of the dairy-based product.

[0406] 18. A method in any one of Examples 1 to 17, wherein the acid-gelling whey protein aggregate constitutes at least 40% w / w of the total protein in the dairy-based product, preferably at least 50% w / w of the total protein in the dairy-based product, more preferably at least 55% w / w of the total protein in the dairy-based product, even more preferably at least 60% w / w of the total protein in the dairy-based product, or at least 65% w / w of the total protein in the dairy-based product.

[0407] 19. A method in any one of Examples 1 to 18, wherein the acid-gelling whey protein aggregate constitutes a range of 40 to 70% w / w of total protein in a dairy-based product, preferably a range of 45 to 68% w / w, a range of 50 to 68% w / w, a range of 55 to 68% w / w, or a range of 60 to 68% w / w.

[0408] 20. A method in any one of Examples 1 to 19, wherein the acid-gelling whey protein aggregate constitutes at least 10% w / w based on the total weight of the dairy-based product, preferably at least 12% w / w based on the total weight of the dairy-based product, or at least 14% w / w based on the total weight of the dairy-based product.

[0409] 21. A method in any one of Examples 1 to 20, wherein the acid-gelling whey protein aggregate comprises a range of 10 to 20% w / w, preferably 12 to 18% w / w, or more preferably 14 to 16% w / w based on the total weight of the dairy-based product.

[0410] 22. A method in any one of Examples 1 to 21, wherein the acid-gelling whey protein aggregate constitutes at least 15% w / w, preferably in the range of 18 to 16% w / w, or more preferably in the range of 20 to 24% w / w, based on the dry matter content of the dairy-based product.

[0411] 23. A method in any one of Examples 1 to 22, wherein the acid-gelling whey protein aggregate comprises, based on the dry matter content of the dairy-based product, a range of 15 to 30% w / w, preferably 18 to 16% w / w, or more preferably 20 to 24% w / w.

[0412] 24. A method in any one of Examples 1 to 23, wherein the pH of the mixture is adjusted to less than 6.0, preferably less than 5.5, more preferably less than 5.0, or even more preferably less than 4.5.

[0413] 25. A method in any one of Examples 1 to 24, wherein the pH of the mixture is in the range of 3.5 to 6.0, preferably in the range of 4.0 to 5.5, in the range of 4.0 to 5.0, or in the range of 4.2 to 4.5.

[0414] 26. A method in any one of embodiments 1 to 25, wherein the method is performed at a temperature of less than 20°C, preferably less than 15°C, more preferably less than 10°C.

[0415] 27. A method in any one of embodiments 1 to 26, wherein the method is performed at a temperature in the range of 0 to 20°C, preferably in the range of 0 to 15°C, more preferably in the range of 5 to 15°C, or even more preferably at a temperature of 10°C.

[0416] 28. In any one of Embodiments 1 to 25, the mixture is heated to a temperature of at least 70°C for a time sufficient to obtain at least partial microbial reduction, for example, at least 5-log of viable E. coli. 10 A method of heating to a temperature of at least 72°C for a duration sufficient to obtain reduction, preferably for at least 15 seconds.

[0417] 29. A method in any one of embodiments 1 to 28, wherein the mixture is cooled to a temperature of less than 20°C, preferably less than 15°C, more preferably less than 10°C, or even more preferably less than 5°C.

[0418] 30. A method in any one of embodiments 1 to 29, wherein the mixture is cooled to a temperature in the range of 0 to 20°C, preferably in the range of 0 to 15°C, more preferably in the range of 0 to 10°C, or even more preferably to a temperature of 5°C.

[0419] 31. A method in any one of Embodiments 1 to 30, wherein the additional component is selected from fat, carbohydrate, vitamin, sweetener, carbohydrate-based stabilizer and mixtures thereof.

[0420] 32. A method in any one of embodiments 1 to 31, wherein the additional component is a fat selected from dairy-based fat or vegetable fat.

[0421] 33. In Embodiment 32, the dairy fat is selected from one or more of cream, acidified cream and / or butter.

[0422] 34. In Embodiment 32, the vegetable fat is selected from corn oil, sesame oil, soybean oil, soybean oil, linseed oil, grapeseed oil, rapeseed oil, olive oil, peanut oil, sunflower oil, safflower oil, palm fat, palm kernel fat and coconut fat, and combinations thereof.

[0423] 35. A method in any one of Examples 1 to 34, wherein the additional component is a carbohydrate selected from monosaccharides, disaccharides and / or polysaccharides.

[0424] 36. In Embodiment 31, the carbohydrate is selected from sucrose, maltose, lactose, dextrose, glucose, fructose, galactose, or a combination thereof.

[0425] 37. Method of Embodiment 31, wherein the carbohydrate is preferably a dietary fiber selected from fructose oligosaccharides and / or galactose oligosaccharides, preferably inulin.

[0426] 38. Method according to Embodiment 31, wherein the carbohydrate is a carbohydrate-based stabilizer, preferably a hydrocolloid.

[0427] 39. A method in any one of embodiments 1 to 38, wherein the additional component is a sweetener selected from carbohydrate sweeteners or non-carbohydrate sweeteners.

[0428] 40. A method in any one of embodiments 1 to 39, wherein the additional component is a vitamin selected from vitamin A, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, vitamin B8, salts thereof, derivatives thereof, and combinations thereof.

[0429] 41. A method in any one of embodiments 1 to 40, wherein all additional ingredients are dairy-based ingredients.

[0430] 42. A method in any one of Examples 1 to 41, wherein the mixture is stored at a temperature of 0 to 10°C for 1 to 24 hours, preferably at a temperature of 0 to 5°C for 1 to 24 hours, or more preferably at a temperature of 0 to 5°C for 5 to 16 hours.

[0431] 43. A method in any one of embodiments 1 to 42, wherein the mixture is formed by extrusion, molding and / or filling into a container.

[0432] 44. A method in any one of embodiments 1 to 43, wherein the dairy-based product is packaged in any useful packaging or container.

[0433] 45. A high-protein dairy-based product obtainable by any one of the methods of Embodiments 1 to 44, wherein the texture of the composition is at least 20,000 g·sec.

[0434] 46. ​​A dairy-based product according to Embodiment 45, wherein the texture of the composition is at least 25.000 g·sec, preferably at least 30.000 g·sec, more preferably at least 35.000 g·sec, even more preferably at least 35.000 g·sec, or most preferably at least 40.000 g·sec.

[0435] 47. A dairy-based product according to Embodiment 45 or Embodiment 46, wherein the texture of the dairy-based product is in the range of 20.000 to 60.000 g·sec, preferably in the range of 25.000 to 60.000 g·sec, more preferably in the range of 30.000 to 60.000 g·sec, even more preferably in the range of 35.000 to 60.000 g·sec, or most preferably in the range of 40.000 to 60.000 g·sec.

[0436] 48. Any one of embodiments 45 to 47, wherein the product is a dairy-based product comprising viable lactic acid bacteria.

[0437] 49. In Embodiment 48, the product is a dairy-based product comprising at least 2.5 million viable lactic acid bacteria per 1 g of product, preferably at least 3 million viable lactic acid bacteria per 1 g of product.

[0438] 50. A dairy-based product according to Embodiment 48 or Embodiment 49, wherein the lactic acid bacteria comprises a lactic acid bacterium selected from Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus delbrueckii subspecies bulgaricus.

[0439] 51. A dairy-based product that contributes to nutritional value in any one of embodiments 45 to 50, wherein the protein contributes at least 18 E%, preferably at least 20 E%, more preferably at least 23 E%, even more preferably at least 28 E%, and most preferably at least 30 E%.

[0440] 52. A dairy-based product in any one of embodiments 45 to 51, wherein the nutritional value of the composition is in the range of 20 to 40 E% protein, 30 to 45 E% fat, and 25 to 35 E% carbohydrates, preferably in the range of 28 to 35 E% protein, 30 to 40 E% fat, and 28 to 35 E% carbohydrates.

[0441] 53. As a method of manufacturing food,

[0442] a) a step of providing a dairy-based product according to any one of embodiments 45 to 52;

[0443] b) a step of obtaining a food by combining a dairy-based product with at least one additional ingredient; and

[0444] c) Optionally, a step of packaging food

[0445] A method including

[0446] 54. A method according to Embodiment 53, wherein a dairy-based product is coated with an additional ingredient, preferably by coating the dairy-based product with a coating having a base selected from chocolate, cocoa, fruit and / or sugar.

[0447] 55. A method in which, in Embodiment 53 or Embodiment 54, a dairy-based product is mixed with additional ingredients.

[0448] 56. A method in any one of embodiments 53 to 55, wherein a dairy-based product is combined with a baked product.

[0449] 57. A food product obtainable by any one of the methods of embodiments 43 to 56, comprising a dairy-based product and at least one additional ingredient.

[0450] 58. In Embodiment 57, the product is a food selected from the group consisting of a yogurt bar, a dessert, a cake, a sports bar, and a protein bar.

[0451] 59. A food product in Embodiment 57 or Embodiment 58, wherein the product is coated with a chocolate coating.

[0452] 60. Use of a high-protein dairy-based product according to any one of embodiments 45 to 52 or a food according to any one of embodiments 57 to 59 for increasing protein intake.

[0453] Examples

[0454] Example 1.1: Quantification of Acid-Gellic Whey Protein Aggregates (agWPA):

[0455] The amount of acid-gelling whey protein aggregates is determined using the following procedure.

[0456] procedure:

[0457] 1. Dissolve approximately 1.00 g of the powder sample in phosphate buffer to obtain 1000 mL. If the sample is in liquid form, dilute the liquid sample containing approximately 1.00 g of dry material to 1000 mL using phosphate buffer (0.02 M NaH2PO4 pH 7.5). Record the exact dilution factor (typically close to 1000). Let the dissolved (or diluted) sample stand for 24 hours before proceeding to Step 2.

[0458] 2. Determine the amount of total protein (net protein) of the lysed sample as described in Example 1.4. The amount of total protein in the lysed sample is referred to as "X" (% (w / w) total protein relative to the total weight of the lysed sample).

[0459] 3. Centrifuge 100 mL of the dissolved sample at 62,000 g for 30 minutes. Centrifugation is performed at approximately 15°C using a SIGMA Laborzentrifugen GmbH refrigerated centrifuge 3-30K and an 85 mL tube (Order No. 15076) or similar equipment.

[0460] 4. Collect the generated supernatant and filter it through a 0.22 micron filter to remove trace amounts of microparticles that could damage the HPLC column for subsequent HPLC analysis.

[0461] 5. Determine the total protein (net protein) of the filtered supernatant using the procedure disclosed in Example 1.4. The amount of total protein in the filtered supernatant is referred to as "Y" (% (w / w) total protein relative to the total weight of the filtered supernatant).

[0462] 6. Quantify the amounts of natural alpha-lactalbumin, beta-lactoglobulin, and casein macropeptide (% (w / w) relative to the total weight of the filtered supernatant) using the procedure described in Example 1.2.

[0463] 7. Calculate the relative amount of acid-gelling whey protein aggregates (% (w / w) acid-gelling aggregates relative to the total protein amount of the original sample). This can be done using the following formula:

[0464] Z 산-겔화성 응집체의 상대량 = ((YC 알파 -C 베타 -C CMP ) / X) * 100%(w / w total protein of original sample)

[0465] The absolute amount of acid-gelling whey protein aggregates in the original sample is X to the relative amount of acid-gelling whey protein aggregates * It is calculated by multiplying by the dilution factor (the dilution factor becomes 1000 when moving from a 1 g sample to a 1000 mL (= approximately 1000 g) dissolved sample). The formula is as follows:

[0466] Absolute amount of acid-gelling whey protein aggregates in the original sample = Z 산-겔화성 유청 단백질 응집체의 상대량 * X * Dilution Factor

[0467] Example 1.2: Determination of Texture

[0468] The texture of a highly acidified protein product can be characterized by compression measurements. Using this method, the highly acidified protein product is measured on a texture analyzer driven 30 mm into the highly acidified protein product at a speed of 0.5 mm / sec. In most food systems, texture is highly dependent on temperature, which is why the described method is performed by taking the sample directly from a controlled temperature cabinet. The measurement results are expressed in g*sec (force area), represented by an average area value of 30 mm within the highly acidified protein product.

[0469] The higher the texture, the denser the material.

[0470] procedure:

[0471] 1. Sample preparation

[0472] Each sample is tapped into 5 cups while processing and stored in a cold storage (4°C) for 2 days. The cups are placed in a laboratory cooler (5°C) to temper for 1 day.

[0473] 2. Settings

[0474] Set up the program as described in the method settings. Install the 5 kg load cell, probe, and cup holder plate. Before the first measurement, calibrate the force and height, and if necessary, finally calibrate the force with a 2 kg weight.

[0475] 3. Measurement

[0476] Remove each cup one by one from the laboratory cooler (5°C) and place them in the cup holder located in the center below the probe. Perform the measurement.

[0477] 4. Cleaning

[0478] Clean the probe with a laboratory tissue between measurements.

[0479] result:

[0480] The measurement results are provided as g*sec (force area) with an average area value of 30 mm in the yogurt. A 95% confidence interval is calculated, and the results are plotted on a graph with a 95% confidence interval.

[0481] ingredient:

[0482] For this procedure, the following is required:

[0483] · Texture Analyzer TA XTPlus, Stable Micro Systems

[0484] · Interchangeable 5 KG Load Cell, Stable Micro Systems.

[0485] · P / 35 Alu probe, Stable Micro Systems

[0486] · 2 kg compensation weight (handle only while wearing gloves)

[0487] · Cup holder plate.

[0488] · Sample cup dimensions 65 mm (height) × 65 mm (top diameter) × 55 mm (bottom diameter); 155 ml (capacity)

[0489] Example 1.3: Determination of Total Protein

[0490] The total protein content (net protein) of the sample is determined by the following:

[0491] 1) ISO 8968-1 / 2|IDF 020-1 / 2- Milk - Determination of Nitrogen Content - Part 1 / 2: Determination of total nitrogen content of the sample according to the determination of nitrogen content using the Kjeldahl method.

[0492] 2) Determine the non-protein nitrogen of the sample in accordance with ISO 8968-4|IDF 020-4- Milk - Determination of Nitrogen Content - Part 4: Determination of Non-Protein Nitrogen Content.

[0493] 3) Total amount of protein (m 총 질소 - m 비단백질-질소 Calculated as )*6.38.

[0494] Example 1.4: Determination of Water Content of Powder

[0495] The water content of the food is determined according to ISO 5537:2004 (milk powder - determination of water content (reference method)). NMKL is an abbreviation for "Nordisk Metodikkomiti for Nζringsmidler".

[0496] Example 1.5: Determination of Ash Content

[0497] The ash content of the food is determined according to NMKL 173:2005 "Ash, gravimetric determination in foods".

[0498] Example 1.6: Determination of Total Solid Content of Solution

[0499] Total solids of the solution NMKL 110 2 ndIt can be determined according to Edition, 2005 (Total solids (Water) - Gravimetric determination in milk and milk products). NMKL is an abbreviation for "Nordisk Metodikkomiti for Nζringsmidler".

[0500] The water content of the solution can be calculated by subtracting the relative amount of total solids (w / w%) from 100%.

[0501] Example 1.7: Determination of Total Amount of Lactose

[0502] The total amount of lactose is determined according to ISO 5765~2:2002 (IDF 79-2: 2002) "Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of the lactose".

[0503] Example 1.8: Determination of Degree of Modification

[0504] The degree of protein denaturation of the denatured whey protein composition was analyzed by size exclusion high-performance liquid chromatography (SE-HPLC). A Waters 600 E multisolvent delivery system, a Waters 700 Satellite Wisp injector, and a Waters H90 programmable multiwavelength detector (Waters, Milford, Massachusetts, USA) were used. The elution buffer consisted of 0.15 M Na₂SO₄, 0.09 M KH₂PO₄, and 0.01 M K₂HP₄. The flow rate was 0.8 mL / min. -1 The temperature was 20℃.

[0505] 24 hours prior to analysis, a suspension of the denatured whey protein composition was prepared using sodium phosphate buffer (0.02 M) to obtain a final protein content of 0.1% (w / v). Additionally, 1 mg mL -1 Standard solutions of alpha-lactalbumin (Sigma-Aldrich Chemie GmbH, Steinheim, Germany), beta-lactoglobulin (Sigma-Aldrich Chemie GmbH), and casein macropeptide were prepared at concentrations of [value]. Before injection, the solution was stirred and filtered (0.22 microns). 25 µl of sample was injected. Absorbance was recorded at 210 and 280 nm. For all samples of the denatured whey protein composition and standards, the total protein content was determined according to Example 1.4.

[0506] Quantitative analysis of the natural whey protein content was performed by comparing the peak area of ​​the sample with the peak area obtained for the corresponding standard protein. Subsequently, the denatured whey protein content of the denatured whey protein composition was calculated by considering the total protein content of the sample and the quantified natural protein. The degree of denaturation (w 총 단백질 - w 가용성 단백질 ) / w 총 단백질 * Calculated at 100%, where w 총 단백질 is the weight of total protein, and w 가용성 단백질 is the weight of soluble protein.

[0507] Example 1.9: Determination of the total amount of calcium, magnesium, sodium, and potassium.

[0508] The total amount of calcium, magnesium, sodium, and potassium cations is determined by using a procedure in which the sample is first decomposed using microwave decomposition, and then the total amount of mineral(s) is determined using an ICP device.

[0509] device:

[0510] The microwave is from Anton Paar, and the ICP is PerkinElmer Inc.'s Optima 2000DV.

[0511] ingredient:

[0512] 1 M HNO3

[0513] Yttrium in 2% HNO3

[0514] Suitable standards for calcium, magnesium, sodium, and potassium in 5% HNO3

[0515] Preprocessing:

[0516] Weigh a certain amount of powder and transfer the powder to a microwave decomposition tube.

[0517] Add 5 mL of 1 M HNO3. Dilute the sample in the microwave according to the microwave instructions.

[0518] Place the decomposition tube into the fume cupboard, remove the lid, and allow the volatile fumes to evaporate.

[0519] Measurement Procedure:

[0520] Transfer the pretreated sample to a DigiTUBE using a known amount of Milli-Q water. Add a solution of yttrium in 2% HNO3 to a digestion tube (approximately 0.25 mL per 50 mL of diluted sample) and dilute to a known volume using Milli-Q water. Analyze the sample on ICP using the procedure described by the manufacturer.

[0521] A mixture of 10 mL of 1 M HNO3 and 0.5 mL of yttrium solution in 2% HNO3 is diluted with Milli-Q water to prepare a blind sample with a final volume of 100 mL.

[0522] Prepare at least three standard samples having concentrations that are grouped together at the expected sample concentration.

[0523] Example 1.10: Determination of pH

[0524] All pH values ​​are measured using a pH glass electrode and normalized to 25°C.

[0525] Carefully rinse and calibrate the pH glass electrode (with temperature compensation) before use.

[0526] If the sample is in liquid form, the pH is measured directly in the liquid solution at 25°C.

[0527] If the sample is a powder, dissolve 10 g of powder in 90 ml of deionized water at room temperature while stirring vigorously. Then, measure the pH of the solution at 25°C.

[0528] Example 1.11: Sensory Evaluation

[0529] This sensory evaluation is used as a method to describe and compare groups of formulations. The results are relative. The sensory evaluation panel consists of technical personnel trained to evaluate fresh dairy products. The panel typically consists of 3 to 5 people. Since there is no reference sample to determine levels between 0 and 10 on the scale, the evaluation is based on experience knowing the average rating for the product type.

[0530] Example: The sample with the highest relative texture in the formulation group is not grade 10, but is often graded according to what is normal for this type of product.

[0531] The product can be sensorially evaluated by a trained sensory evaluation panel. The product was evaluated and ranked according to the following characteristics:

[0532]

[0533] If more than one sample is evaluated, the samples are compared and ranked according to the evaluated parameters. Samples may receive the same score in the evaluation.

[0534] The first evaluation is conducted within one week of manufacturing, and thereafter, if necessary, once a week.

[0535] Example 1.12: Determination of the number of colony-forming units

[0536] The benefits of the presence of live bacteria during shelf life are evaluated in the absence of the most well-known contaminating microorganisms in food spoilage.

[0537] The number of Lactobacillus bulgaricus is determined according to ISO 7889:2003, the number of Threptococcus thermophilus is determined according to ISO 7889:2003, and the number of Lactobacillus acidophilus is determined according to FVST 08:2007.

[0538] The determination of Bacillus cereus content was performed according to ISO 7932:2005, Listeria monocytogenes according to NordVal 022, Salmonella according to ISO 6785, thermo-tolerante Campylobacter according to NMKL 199:2007, Clostridium perfringens according to NMKL 95:2009-M, and coagulase-positive Staphylococcus aureus according to the Eurofins Steins Laboratorium internal method UM1M2. All determinations of microbial species are performed at Eurofins Steins Laboratorium A / S.

[0539] Example 2: Preparation of a dairy-based product from different protein sources containing agWPA

[0540] In this embodiment, a yogurt bar (dairy-based product) is prepared with 10% Greek yogurt and different protein sources. The dairy-based product is prepared with 10% Greek yogurt and acid-gelling whey protein aggregate (agWPA). For comparison, the dairy-based product is prepared with 10% Greek yogurt and MPC (milk protein powder), WPC80 (whey protein powder, 80% total protein w / w), casein salt, and Variolac ®Prepared with a protein source of 836. The dairy-based product is prepared with or without adjusting the pH of the composition. The pH is measured as described in Example 1.10. The composition is evaluated sensorially, microbiologically, and for texture as described in Examples 1.11, 1.12, and 1.2.

[0541]

[0542] All ingredients were added into the bowl of a Hobart mixer to prepare a dairy-based product. The ingredients were mixed at 107 RPM for 1 minute, at 198 RPM for 30 seconds, and at 361 RPM for 30 seconds. The bowl was scraped out. For compositions 1–4, the pH was adjusted with lactic acid to approximately 4.35. Subsequently, the composition was mixed at 361 RPM for 30 seconds. Subsequently, the composition was stored at 5°C for approximately 16 hours, then extruded to form a bar-shaped mass weighing approximately 50 g, which was then coated with chocolate.

[0543] The pH of the composition after mixing the ingredients and after pH adjustment is shown in Table 2:

[0544] 1 2 3 4 5 6 7 8 After mixing 6.09 5.95 5.83 5.83 6.09 5.95 5.83 5.83 After pH adjustment 4.33 4.35 4.35 4.36 - - - -

[0545] The nutrient content and energy are shown in Table 3:

[0546] nutrient 1 2 3 4 5 6 7 8 Protein % w / w 21.7 21.7 21.7 21.7 21.7 21.7 21.7 21.7 Fat % w / w 9.8 9.8 9.8 9.7 9.8 9.8 9.8 9.7 Carbohydrate % w / w 20.3 20.2 20.4 21.3 20.3 20.2 20.4 21.3 Total solids % w / w 55.4 56.0 55.3 55.5 55.4 56.0 55.3 55.5 Calcium % w / w 0.2 0.6 0.3 0.2 0.2 0.6 0.3 0.2 Energy_kJ / 100 g 1074.6 1072.9 1078.8 1091.7 1074.6 1072.9 1078.8 1091.7 Energy_kcal / 100 g 255.7 255.3 256.7 259.7 255.7 255.3 256.7 259.7

[0547] Next, the composition was sensorially evaluated by four trained examiners as described in Example 1.11. The results are shown in Table 4:

[0548] 1 2 3 4 5 6 7 8 Lee Su-hyeon 0 0 0 4 0 0 0 0 Spoon viscosity 10 5 2 4 8 8 2 9 gloss 2 6 10 6 2 2 10 3 Mouthfeel 9 6 4 5 7 6 5 7 lubricity 8 3 8 1 7 5 9 5 Dryness 3 8 4 10 4 5 2 4 Strange taste 0=None, 1=Yes 0 1 1 1 0 0 0 0

[0549] Sensory analysis indicates that, compared to MPC, WPC, and casein salt, the hardest structure of the composition is produced when using whey powder containing agWPA. This applies to both pH-adjusted compositions (1–4) and pH-unadjusted compositions (5–8). The pH-adjusted composition made with whey powder containing agWPA (1) has the highest spoon viscosity and mouthfeel, and the lowest dryness score, compared to all other pH-adjusted compositions made with MPC (2), WPC (3), or casein salt (4).

[0550] The compositions were evaluated for texture. Figure 1 shows that the hardest structure of the composition is produced when using whey powder containing agWPA compared to MPC, WPC, and casein salts. This is very dominant even in the pH-adjusted compositions (1–4), but is also very evident in the pH-unadjusted compositions (5–8).

[0551] FIG. 2 illustrates an attempt to make round handmade balls by applying the same amount of time and force to various compositions. The pH of the top four compositions (1–4) has been adjusted. The pH of the bottom four compositions (5–8) has not been adjusted. Looking at the pH-adjusted compositions (1–4), the following is observed: Compared to MPC (2), WPC (3), and casein salt (4), a much firmer ball can be made using whey powder containing agWPA (1). Composition number 4 appears to be closest to composition number 1 in terms of firmness, but it crumbles more easily. Looking at the pH-unadjusted compositions (5–8), the following is observed: Similar to using casein salt (8), a crumbly composition is made using whey powder containing agWPA (5). While it is much easier to make a ball using MPC (6), using WPC (7) does not result in a firm ball.

[0552] Yogurt compositions No. 1 and No. 5 were analyzed for microorganisms as described in Example 1.12. After storing the compositions at 5°C for 8 days, the number of colony-forming units (CFU) for the following microorganisms was tested: Bacillus cereus, Listeria monocytogenes, Streptococcus thermophilus, coagulase-positive Staphylococcus aureus, Salmonella, thermophilic Camporibacter, Lactobacillus acidophilus, Lactobacillus delbrueckii subs. bulgaricus, and Clostridium perfringens.

[0553] In all compositions, the data did not indicate the presence of Listeria monocytogenes, coagulase-positive Staphylococcus, Salmonella, thermophilic Camphoribacter, and Clostridium perfringens. The number of Bacillus cereus was less than 10 CFU / g.

[0554] In all compositions, the number of lactic acid bacteria was as follows:

[0555] Streptococcus thermophilus: > 3,000,000 CFU / g

[0556] Lactobacillus acidophilus: < 10,000 CFU / g

[0557] Lactobacillus delbrueckii subspecies bulgaricus: > 140,000 CFU / g

[0558] Example 3: Preparation of a dairy-based product from 2% Greek yogurt and agWPA - Yogurt bar

[0559] This example prepares a yogurt bar (dairy-based product) with 2% Greek yogurt and different protein sources. The dairy-based product is prepared with 10% Greek yogurt and acid-gelling whey protein aggregate (agWPA). For comparison, the dairy-based product is prepared with 2% Greek yogurt and MPC (milk protein powder), WPC80 (whey protein powder, 80% total protein w / w), casein salt, and Variolac ® Manufactured with 836 protein sources. The pH of dairy-based products Adjust. The pH is measured as outlined in Example 1.11.

[0560] The composition is prepared using the ingredients shown in Table 5:

[0561] Ingredient % w / w 1 2 3 4 Yogurt, Greek Style Nostimo 2% fat, 8.5% protein, and 19% total solids 37 37 37 37 Cream, 38% fat, 2.1% protein, and 44% total solids 20 22 21 23 Whey powder containing approximately 75% agWPA relative to total protein and approximately 50% protein relative to the weight of the powder 34 0 0 0 MPC Fromaquick A (86 / 5) [AA] 0 21 0 0 WPC 80 GermanProt 8000 Sachsenmilch 0 0 21.7 0 Casein salt, Na, Miprodan ® 30 0 0 0 18.5 Permeate, Variolac ® 836 0 11 11.3 12.5 Fiber, Inulin Orafti Synergy1 3 3 3 3 Sugar, sucrose, white 6 6 6 6

[0562] All ingredients are added into the bowl of a Hobart mixer to prepare a dairy-based product. The ingredients are mixed at 107 RPM for 1 minute, at 198 RPM for 30 seconds, and at 361 RPM for 30 seconds. The bowl is scraped out. The pH is adjusted with lactic acid to approximately 4.35. Then, the composition is mixed at 361 RPM for 30 seconds. Subsequently, the product is stored at 5°C for approximately 16 hours, then extruded to form a bar-shaped mass weighing approximately 50 g, and then coated with chocolate.

[0563] Nutrient and energy content are shown in Table 6:

[0564] nutrient 1 2 3 4 Protein % w / w 21.0 21.0 21.1 21.0 Fat % w / w 9.8 9.5 9.9 9.6 Carbohydrate % w / w 20.1 18.7 19.7 19.6 Total solids % w / w 56.7 55.5 56.1 55.1 Calcium % w / w 0.15 0.584 0.277 0.152 Energy_kJ / 100 g 1082.3 1049.1 1080.8 1066.8 Energy_kcal / 100 g 257.8 250.1 257.5 254.2

[0565] Figure 3 shows the appearance of the compositions immediately after mixing. Left: Composition 1 (top) and 3 (bottom). Right: Composition 2 (top) and 4 (bottom). Figure 4 shows the compositions after being stored at 5°C for 3 days. Left: Composition 1 (top) and 3 (bottom). Right: Composition 2 (top) and 4 (bottom). From the photographs, it can be seen that the moldability of the compositions is significantly different.

[0566] FIG. 5 shows the compositions formed as shown. Left: Composition 1 (top) and 3 (bottom). Right: Composition 2 (top) and 4 (bottom).

[0567] Example 4: Preparation of dairy-based products from 2% and 8% Greek yogurt - Yogurt bar

[0568] In this embodiment, a yogurt bar is prepared using acid-gelling whey protein aggregate and 2% or 10% Greek yogurt.

[0569] The composition is prepared using the ingredients shown in Table 7:

[0570] Ingredients % w / w 1 2 3 4 5 6 7 Whey powder containing approximately 75% agWPA relative to total protein and approximately 50% protein relative to the weight of the powder 31 34 34 32 30 28.8 27 Yogurt, Greek style, 10% fat, 4.2% protein, and 19% total solids 48.45 0 0 47 60 42.3 54 Yogurt, Greek Style Nostimo 2% fat, 8.5% protein, and 19% total solids 0 33 37 Fiber, Inulin 0 4 3 2 2 1.8 1.8 Sucrose 8 6 6 7 8 6.3 7.2 Cream 38% 12 22 19 12 0 10.8 0 spices 0.55 1 1 0 0 0 0 Dark chocolate 57.8 0 0 0 0 0 10 10

[0571] All ingredients were added into the bowl of a Hobart mixer to prepare a dairy-based product. The pH of the Greek yogurt was 4.5. The ingredients were mixed at 107 RPM for 1 minute, at 198 RPM for 30 seconds, and at 361 RPM for 30 seconds. The bowl was scraped. The pH was measured at 5.85 and adjusted to approximately 4.5 with lactic acid. Subsequently, the composition was mixed at 361 RPM for 30 seconds. Then, the composition was stored at 5°C for approximately 16 hours, extruded to form a bar-shaped mass weighing approximately 50 g, and then coated with chocolate.

[0572] Nutrient and energy content are shown in Table 8:

[0573] nutrient 1 2 3 4 5 6 7 Protein % w / w 19.2 20.8 21.0 19.7 19.2 18.2 17.8 Fat % w / w 10.7 10.5 9.4 10.6 7.3 13.2 10.3 Carbohydrate % w / w 20.5 20.9 21.0 20.0 20.5 23.5 23.9 Total solids % w / w 53.5 58.9 57.3 55.1 51.7 59.5 56.4 lactose % w / w 12.5 13.6 13.7 12.8 12.3 11.6 11.2 Calcium % w / w 0.14 0.1 0.2 0.1 0.1 0.1 0.1 Energy kJ 1073 1124.6 1083.6 1081.1 958.4 1213.8 1103.3 Energy kcal 255.6 268.1 258.1 257.7 227.9 289.7 262.8

[0574] Figure 6 shows composition 4 prepared with whey powder containing agWPA after mixing is completed and the composition is stored overnight at 5°C.

[0575] Figure 7 shows the same composition that is manually molded into a bar shape.

[0576] Figure 8 shows a manually formed bar that is cut in two halves to reveal a uniform surface cut.

[0577] Figure 9 shows two yogurt bars. The one on the left in the photo is a commercially available yogurt bar, and the one on the right is a bar made using whey powder containing agWPA.

[0578] Figure 10 shows the same bar as Figure 6, but after being cut in half.

[0579] Figure 11 shows an enlarged cross-sectional view of the two bars of Figure 7. A commercially available yogurt bar is located at the top, and a bar made using whey powder containing agWPA is located at the bottom.

Claims

Claim 1 A method for manufacturing a self-supporting high-protein dairy-based product having a protein content of 14–40% w / w and a dry matter content of 40–75% w / w, in the form of a bar or a bite-sized piece, and having a pH of 3.5–6.0, wherein the method comprises: a) a step of obtaining a mixture having a pH of 3.5–6.0, a dry matter content of 40–75% w / w, and a protein content of 14–40% w / w by combining an acidified dairy product, an acid-gelling whey protein aggregate obtainable by heat denaturing a desalted whey protein solution having a pH in the range of 6–9 at a temperature of at least 68°C for up to 2 hours, regardless of the presence or absence of shear force acting on the whey protein during denaturation, and optionally, at least one additional component; b) a step of molding the mixture to form a bar or a bite-sized piece, wherein the self-supporting A method wherein the high-protein dairy-based product is a mixture obtained from step b), and the acid-gelling whey protein aggregate, obtainable by heat denaturing a desalted whey protein solution having a pH in the range of 6 to 9 at a temperature of at least 68°C for up to 2 hours, regardless of the presence or absence of shear force acting on the whey protein during denaturation, constitutes 8 to 20% w / w of the total weight of the self-supporting high-protein dairy-based product, and the acidified dairy product constitutes 25 to 80% w / w of the total weight of the self-supporting high-protein dairy-based product. Claim 2 A method according to claim 1, wherein the acidified dairy product is selected from strained yogurt, stirred yogurt, cream cheese, fresh cheese, or a mixture thereof. Claim 3 The method according to paragraph 1, wherein the acidified dairy product is Greek yogurt, skyr, quark, or cream cheese. Claim 4 A method in which the acidified dairy product in paragraph 1 is Greek yogurt or a mixture of Greek yogurt. Claim 5 The method according to claim 1, wherein the dairy-based product has a dry matter content in the range of 40 to 70% w / w. Claim 6 In paragraph 5, the method wherein the dairy-based product has a dry matter content in the range of 40 to 60% w / w. Claim 7 A method according to claim 1, wherein the acid-gelling whey protein aggregate obtainable by heat denaturing a desalted whey protein solution having a pH in the range of 6 to 9 at a temperature of at least 68°C for up to 2 hours, regardless of the presence or absence of shear force acting on the whey protein during denaturation, constitutes a range of 9 to 18% w / w of the total weight of the dairy-based product. Claim 8 A method according to claim 7, wherein the acid-gelling whey protein aggregate obtainable by heat denaturing a desalted whey protein solution having a pH in the range of 6 to 9 at a temperature of at least 68°C for up to 2 hours, regardless of the presence or absence of shear force acting on the whey protein during the denaturation, constitutes a range of 10 to 16% w / w of the total weight of the dairy-based product. Claim 9 A method according to claim 1, wherein the pH of the mixture has a pH within the range of 4.0 to 5.

5. Claim 10 In claim 9, the method wherein the pH of the mixture has a pH within the range of 4.0 to 5.

0. Claim 11 The method according to claim 1, wherein the method is performed at a temperature in the range of 0 to 20℃. Claim 12 In claim 11, the method is performed at a temperature in the range of 5 to 15°C. Claim 13 A method according to claim 1, wherein additional components are selected from fats, carbohydrates, vitamins, sweeteners, carbohydrate-based stabilizers, and mixtures thereof. Claim 14 A method according to claim 1, wherein the mixture obtained in step a) is stored at a temperature of 0 to 10°C for 1 to 24 hours before step b). Claim 15 A method according to claim 14, wherein the mixture obtained in step a) is stored at a temperature of 0 to 5°C for 1 to 24 hours before step b). Claim 16 In paragraph 1, the method wherein the mixture is formed by extrusion, molding and / or filling into a container. Claim 17 A self-supporting high-protein dairy-based product obtainable by the method of any one of claims 1 to 16, wherein the texture of the composition is at least 20.000 g·sec and is in the form of a bar or a bite-sized piece. Claim 18 In paragraph 17, the above product is a dairy-based product containing viable lactic acid bacteria. Claim 19 A method for manufacturing a food, comprising: a) providing a dairy-based product according to claim 17; b) combining the dairy-based product with at least one additional ingredient to obtain a food, wherein the additional ingredient is used to coat the dairy-based product; and c) optionally, packaging the food. Claim 20 A food obtainable by the method of claim 19, comprising a dairy-based product and at least one additional ingredient. Claim 21 In paragraph 20, the above product is a food selected from the group consisting of yogurt bars, sports bars and protein bars. Claim 22 In paragraph 20, a food product that is a dairy-based product bar coated with a chocolate-based coating. Claim 23 In paragraph 21, a food that is a yogurt bar coated with a chocolate-based coating. Claim 24 A self-sustaining high-protein dairy-based product according to Paragraph 17 for increasing protein intake. Claim 25 In paragraph 20, food for increasing protein intake.

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