Protein-fortified food with increased shelf stability

Abstract

Protein containing foods are described that include a protein blend having one or more milk proteins. The protein blend is also characterized by less than or about 1500 mg % of calcium. Also described are food products with increased shelf stability. The food product includes a protein blend that includes one or more milk proteins, where the protein blend includes less than or about 5 wt. % lactose. The food product is also characterized by a total protein content of greater than or about 15 wt. %. Further described are methods of making a food product that include combining a protein blend with additional ingredients to form a food mixture, and heating the food mixture to form the food product. The food product includes a total protein content of greater than or about 15 wt. %, and the protein blend includes less than or about 1500 mg % calcium.

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