Process for making high-protein dairy product

A method of preparing a high-protein food product, comprising:

• preparing a culture batch including mixing in liquid a first protein to disperse and hydrate the first protein;
• forming a culture mix by adding to the culture batch at least one first ingredient that retards gelation or precipitation of the first protein at higher temperatures, the first ingredient including a sequestering agent that complexes with calcium and/or a buffering agent that minimizes fluctuations in pH of the culture mix;
• pasteurizing the culture mix;
• inoculating the pasteurized culture mix with a culture;
• holding the inoculated culture mix at an elevated temperature for a period of time sufficient to grow the culture;
• stopping the culture growth in the inoculated culture mix;
• preparing a high-protein base mix including mixing in liquid a second protein to disperse and hydrate the second protein, the base mix further including at least one second ingredient that retards gelation of the second protein at higher temperatures, the second ingredient including a sequestering agent that complexes with calcium and/or a buffering agent that minimizes fluctuations in pH of the base mix;
• pasteurizing but not homogenizing the base mix;
• cooling the base mix;
• and
• mixing the culture mix and the high-protein base mix and adding flavor ingredients to produce a food product with at least 15% protein content.

A method of preparing a high-protein dairy food product, comprising:

• preparing a culture batch including mixing in liquid a first dairy protein having a pH of greater than 6.5 and a total acidity of less than 0.3 to disperse and hydrate the first dairy protein;
• forming a culture mix by adding to the culture batch at least one first ingredient that retards gelation or precipitation of the first protein at higher temperatures, the first ingredient including a sequestering agent that complexes with calcium and/or a buffering agent that minimizes fluctuations in pH of the culture mix;
• pasteurizing the culture mix;
• inoculating the pasteurized culture mix with a culture;
• holding the inoculated culture mix at an elevated temperature for a period of time sufficient to grow the culture;
• stopping the culture growth in the inoculated culture mix;
• preparing a high-protein base mix including mixing in liquid a second dairy protein having a pH of greater than 6.5 and a total acidity of less than 0.3 to disperse and hydrate the second dairy protein, the base mix further including at least one second ingredient that retards gelation of the second protein at higher temperatures, the second ingredient including a sequestering agent that complexes with calcium and/or a buffering agent that minimizes fluctuations in pH of the base mix;
• pasteurizing but not homogenizing the base mix;
• cooling the base mix;
• and
• mixing the culture mix and the high-protein base mix and adding flavor ingredients to produce a dairy food product with at least 15% dairy protein content.

A method of preparing a high-protein dairy food product, comprising:

• preparing a culture batch including mixing in liquid a first dairy protein having a pH of greater than 6.5 and a total acidity of less than 0.3 to disperse and hydrate the first dairy protein;
• forming a culture mix by adding to the culture batch at least one first ingredient that retards gelation or precipitation of the first protein at higher temperatures;
• pasteurizing the culture mix;
• inoculating the pasteurized culture mix with a culture;
• holding the inoculated culture mix at an elevated temperature for a period of time sufficient to grow the culture;
• stopping the culture growth in the inoculated culture mix;
• preparing a high-protein base mix including mixing in liquid a second dairy protein having a pH of greater than 6.5 and a total acidity of less than 0.3 to disperse and hydrate the second dairy protein, the base mix further including at least one second ingredient that retards gelation of the second protein at higher temperatures, wherein the first dairy protein and the second dairy protein have respective gelation temperatures, and the gelation temperature of one of the two dairy proteins is higher than the gelation temperature of the other;
• pasteurizing but not homogenizing the base mix;
• cooling the base mix;
• and
• mixing the culture mix and the high-protein base mix and adding flavor ingredients to produce a dairy food product with at least 15% dairy protein content.