Cheese and WHEY-based food products and methods of making the same

By combining dairy products with mechanically treated dietary fibers, the method addresses whey valorization challenges, producing stable, high-yield dairy products with enhanced properties and reduced waste, effectively utilizing whey in cheese production.

WO2025245639A1PCT designated stage Publication Date: 2025-12-04UNIVERSITE LAVAL
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Patent Information

Application Number
PCT/CA2025/050759
Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
Priority Date
2024-05-31
Filing Date
2025-05-30
Publication Date
2025-12-04

AI Technical Summary

Technical Problem

The dairy industry faces significant environmental and economic challenges due to the generation of large amounts of whey, a by-product of cheese production, which is difficult to valorize effectively, leading to environmental hazards and high energy consumption in existing valorization methods.

Method used

A method involving the combination of dairy products with pulp or peel dietary fibers, followed by mechanical treatment, to produce stable homogeneous dairy food products that eliminate whey production and enhance product consistency and viscosity, using techniques like high-shear mixing, high-pressure homogenization, and ultrasound.

Benefits of technology

This approach results in stable, homogeneous dairy products with improved flavor, texture, and organoleptic properties, valorizing up to 100% of whey, reducing waste, and increasing cheese yield without phase separation, while being accessible to companies with limited resources.

✦ Generated by Eureka AI based on patent content.

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Abstract

The present technology relates to methods of preparing stable homogeneous dairy food products, and product produced therefrom by combining a dairy product and a pulp or peel dietary fiber to produce a mixture, and mechanically treating the mixture to produce a stable homogeneous dairy food product comprising functionalized pulp or peel dietary fiber. The methods of the present technology valorize the whey produced as a waste product from the dairy industry into commercially valuable food products and provide alternative processes of cheese production which produce minimal to no whey.
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Citation Information

Patent Citations

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  • Low-lactose yogurt beverage rich in dietary fibers and preparation method of low-lactose yogurt beverage

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  • Fat-reduced processed cheese and preparation method thereof

    CN113729082A

  • Okara-fresh milk double-protein dietary fiber cheese and preparation method thereof

    CN115251168B

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