	US 11,672,257 B2
	Methods for making high-protein greek yogurt using membrane systems before and after fermentation
Shakeel Ur-Rehman, Naperville, IL (US); and Timothy Peter Doelman, Glencoe, IL (US)
Assigned to fairlife, LLC, Chicago, IL (US)
Filed by fairlife, LLC, Chicago, IL (US)
Filed on Jun. 3, 2021, as Appl. No. 17/337,712.
Application 17/337,712 is a continuation of application No. 16/052,789, filed on Aug. 2, 2018, granted, now 11,051,526.
Claims priority of provisional application 62/543,414, filed on Aug. 10, 2017.
Prior Publication US 2021/0289803 A1, Sep. 23, 2021
This patent is subject to a terminal disclaimer.
Int. Cl. A23C 9/142 (2006.01); A23C 9/15 (2006.01); A23C 9/123 (2006.01); A23C 3/02 (2006.01); A23C 9/13 (2006.01)

CPC A23C 9/1422 (2013.01) [A23C 3/02 (2013.01); A23C 9/123 (2013.01); A23C 9/1234 (2013.01); A23C 9/1307 (2013.01); A23C 9/1322 (2013.01); A23C 9/1425 (2013.01); A23C 9/15 (2013.01); A23C 2210/252 (2013.01); A23C 2260/05 (2013.01)]

32 Claims

1. A method for making a yogurt product, the method comprising:

(a) concentrating a skim milk product to produce a protein-enriched milk fraction containing from about 3.5 to about 6 wt. % protein; wherein concentrating the skim milk product comprises ultrafiltering the skim milk product, microfiltering the skim milk product, nanofiltering the skim milk product, or subjecting the skim milk product to reverse osmosis;

(b) combining the protein-enriched milk fraction with an additional milk fraction comprising cream and/or skim milk to produce a standardized yogurt base containing from about 3.5 to about 6 wt. % protein;

(c) inoculating the standardized yogurt base with a yogurt culture and fermenting the inoculated yogurt base to produce a fermented product; and

(d) removing at least a portion of acid whey from the fermented product to form the yogurt product.