Protein fortified yogurts and methods of making
AssigneeLeprino Foods Company
InventorRichard K. Merrill
Life of this patent
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Abstract
Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater. The yogurt milk may be fermented after adding yogurt culture to make a yogurt mixture. The yogurt mixture may then be formed into the protein-fortified yogurt product. The total protein concentration in the protein-fortified yogurt product may be 10 wt. % or more. One variety of the protein-fortified yogurt product is a spreadable yogurt product having the total protein concentration of 11 wt. % or more.
Claims42
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.
A method of making a spreadable protein-fortified yogurt product, the method comprising:
- microfiltering a first milk into whey-containing permeate and a casein-containing retentate, wherein the casein containing retentate is formed into a casein-containing ingredient;
- mixing the casein-containing ingredient with a 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 cream cheese or butter at room temperature, but 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.
A spreadable yogurt product comprising:
- at least 12 wt. % total proteins;
- and
- a total fat concentration of about 1 wt. % or less;
- wherein a casein-to-whey ratio in the spreadable yogurt product is at least 82:18,
- wherein a weight ratio of total sugars to total proteins in the spreadable yogurt product is less than or about 1:10,
- wherein the spreadable yogurt product has a consistency of butter or cream cheese at room temperature, and
- wherein the spreadable yogurt product does not contain cheese.
A spreadable yogurt product comprising:
- at least 12 wt. % total proteins,
- wherein a weight ratio of total sugars to total proteins in the spreadable yogurt product is less than or about 1:10, and
- wherein the spreadable yogurt product has a consistency of cream cheese or butter at room temperature, but does not contain cheese.
A method of making a spreadable protein-fortified yogurt product, the method comprising:
- providing a casein-containing ingredient, wherein the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater;
- adding yogurt culture directly to the casein-containing ingredient to make a yogurt precursor;
- separating the yogurt precursor into a yogurt retentate and a yogurt permeate, wherein the yogurt permeate includes water, proteins, dairy sugars, and minerals from starting milk;
- and
- forming the yogurt retentate into the spreadable protein-fortified yogurt product, wherein the spreadable protein-fortified yogurt product does not contain cheese at room temperature, wherein the spreadable protein-fortified yogurt product has a consistency of butter or cream 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.
Dependencies are inferred from the claim text.