US 12,471,605 B2
High protein, acidified, dairy product, method of producing it, protein powder and use thereof
Jannik Ejnar Elverløv-Jakobsen, Viby J (DK); Allan Eriksen, Viby J (DK); Thea Fihl, Viby J (DK); and Torben Jensen, Viby J (DK)
Assigned to ARLA FOODS AMBA, Viby J (DK)
Appl. No. 17/437,723
Filed by ARLA FOODS AMBA, Viby J (DK)
PCT Filed Mar. 16, 2020, PCT No. PCT/EP2020/057129
§ 371(c)(1), (2) Date Sep. 9, 2021,
PCT Pub. No. WO2020/187842, PCT Pub. Date Sep. 24, 2020.
Claims priority of application No. 19163310 (EP), filed on Mar. 15, 2019.
Prior Publication US 2022/0142191 A1, May 12, 2022
Int. Cl. A23C 9/13 (2006.01)
CPC A23C 9/1307 (2013.01) 20 Claims
 
1. A method of preparing a high protein, acidified dairy product comprising the steps of
a) providing a liquid composition having a pH in the range of 5.5-8.0, which comprises
a total amount of protein of in the range of 8-15% w/w,
a total amount of micellar casein of in the range of 60-80% w/w based on total protein
a total amount of insoluble particles of denatured whey protein in the range of 5-18% w/w total protein
a total amount of non-denatured beta-lactoglobulin (BLG) in the range of 1-15% w/w total protein,
wherein the liquid composition has a volume weighted mean particle diameter, D [4,3], of at most 50 micron, and
b) heating the liquid composition of step a) to a temperature of at least 70 degrees C. for a duration of time sufficient to obtain at least partial microbial reduction,
c) subjecting the heat-treated, liquid composition of step b) to at least one acidification step using an acidifying agent, thereby obtaining an acidified dairy composition,
d) optionally, smoothening the acidified dairy composition, and
e) optionally, packaging the acidified dairy product comprising, or even consisting of, the acidified dairy composition of step c) or step d),
wherein the high protein, acidified dairy product has a viscosity of at least 3500 cP at a shear rate of 50/s.