Methods and compositions related to a stable blend of casein and plant proteins with improved physical and flavor characteristics

A product produced by a process for preparing a stable suspension of globular protein material in a dairy product, the process comprising:

• step a) preparing the globular protein material for addition to a dairy product comprising the following steps:
• i) obtaining the globular protein material;
• ii) soaking the globular protein material of the step i) in liquid;
• iii) centrifuging the globular protein material/the liquid from the step ii);
• iv) separating supernatant from pellet after the centrifuging of the step iii);
• v) retaining the supernatant comprising soluble globular protein, thereby obtaining a final product;
• step b) preparing the dairy product for addition of the soluble globular protein by adding sodium citrate to casein micelles and equilibrating the casein micelles, thereby obtaining swelled casein micelles from a dairy source, wherein the step b) is carried out at a temperature range from 4° C. to 10° C.;
• step c) adding the final product of the step a) to the dairy product of the step b), thereby forming a mixture;
• and
• step d) homogenizing the mixture of the step c), wherein the step d) is carried out at a temperature range from 4° C. to 10° C., thereby obtaining the stable suspension of the globular material in the dairy product.