Whey protein and casein co-precipitate for texturizing dairy products
AssigneeNestec S.A.
InventorsJean-Pierre Bisson, Giovanni Prella
Life of this patent
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Abstract
A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing the mixture so that it has a pH of from 6.1 to 6.7, and then the mixture is heated to obtain a casein and whey protein co-precipitate-containing mixture which then is subjected to shear to obtain the texturizing product. The texturizing product, such as in a dehydrated form, is combined with a milk for preparing a yogurt or fresh cheese.
Claims17
A process for preparing a dairy product comprising:
- adding a quantity of sweet whey proteins to a milk-based raw material containing casein to prepare a mixture comprising casein and the whey proteins in a casein:whey protein ratio of from 70:30 to 40:60 and preparing the mixture so that the mixture has a pH of from 6.1 to 6.7 and then, heating the mixture to a temperature of from 70.degree. C. to 95.degree. C. for from 1 minute to 15 minutes to obtain a casein and whey protein co-precipitate-containing mixture and so that the co-precipitate-containing mixture has a pH of from 6.1 to 6.7 and after heat-treating to obtain the co-precipitate-containing mixture, and subjecting the co-precipitate-containing mixture to shear to obtain a texturizing product and so that the product obtained has a pH of from 6.1 to 6.7;
- and
- combining the texturizing product with a milk for preparing a dairy product selected from the group consisting of yogurt and fresh cheese and fermenting the milk combined with the texturizing product to obtain the dairy product.
A process for preparing a dairy product comprising:
- obtaining a texturizing product prepared by a process comprising adding a quantity of sweet whey proteins to a milk-based raw material containing casein to prepare a mixture comprising casein and the whey proteins in a casein:whey protein ratio of from 70:30 to 40:60 and preparing the mixture so that the mixture has a pH of from 6.1 to 6.7 and then, heating the mixture to a temperature of from 70.degree. C. to 95.degree. C. for from 1 minute to 15 minutes to obtain a casein and whey protein co-precipitate-containing mixture and so that the co-precipitate mixture has a pH of from 6.1 to 6.7 and after heat-treating to obtain the co-precipitate-containing mixture, and subjecting the co-precipitate-containing mixture to shear to obtain the texturizing product and so that the product obtained has a pH of from 6.1 to 6.7;
- and
- combining the texturizing product with a milk for preparing a dairy product selected from the group consisting of yogurt and fresh cheese and fermenting the milk combined with the texturizing product to obtain the dairy product.
Dependencies are inferred from the claim text.