US 11,653,660 B2
Protein fortified yogurts and methods of making
Richard K. Merrill, Highlands Ranch, CO (US)
Assigned to Leprino Foods Company, Denver, CO (US)
Filed by Leprino Foods Company, Denver, CO (US)
Filed on Apr. 11, 2014, as Appl. No. 14/250,518.
Claims priority of provisional application 61/810,996, filed on Apr. 11, 2013.
Prior Publication US 2014/0308398 A1, Oct. 16, 2014
Int. Cl. A23C 9/13 (2006.01)
CPC A23C 9/1307 (2013.01) [A23C 2260/102 (2013.01)] 42 Claims
 
1. A method of making a spreadable protein-fortified yogurt product, the method comprising:
mixing a casein-containing ingredient with starting milk to make a yogurt milk, wherein the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater, and wherein the yogurt milk does not contain yogurt before addition of a yogurt culture;
adding the yogurt culture directly to the yogurt milk to make a yogurt mixture, wherein the yogurt mixture contains yogurt;
separating the yogurt mixture into a yogurt retentate and a yogurt permeate, wherein the yogurt permeate includes water, proteins, dairy sugars, and minerals from the starting milk; and
forming the yogurt retentate into the spreadable protein-fortified yogurt product, wherein the spreadable protein-fortified yogurt product has a consistency of butter or cream cheese at room temperature, wherein the spreadable protein-fortified yogurt product does not contain cheese, further wherein a total protein concentration in the spreadable protein-fortified yogurt product is 10 wt. % or more, and also wherein the spreadable protein-fortified yogurt product has a weight ratio of total sugars to total proteins less than or about 1:10.