Capturing Consumer Interest in Health and Wellness High Protein Cultured Milk Products Phillip S. Tong, Professor Dairy Products Technology Center California Polytechnic State University San Luis Obispo ([email protected]) April 8, 2014, Salem, Oregon . . .
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High Protein Cultured Milk Products - Oregon Dairy Industries
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Capturing Consumer Interest in Health and Wellness
High Protein Cultured Milk Products
Phillip S. Tong, ProfessorDairy Products Technology CenterCalifornia Polytechnic State UniversitySan Luis Obispo ([email protected])
yogurt• Concentrated (“strained”) post fermentation to increase
protein while reducing water, lactose and minerals• Bags• Mechanical separator• Membrane filtration
• Concentrated protein prior to fermentation (no acid whey)• Formulation with WPC/MPC/NFDM
• no post fermentation concentration• Ultrafiltration of milk
Higher protein cultured milks ‐
Considerations
• Concentration (straining) post fermentation• Acid whey handling/usage• Micro‐nutrient loss (minerals – Na, Ca) in whey drainage• Loss of probiotics• Fat level limitations (heavy vs. light phase?)
• Concentration/Formulation pre‐fermentation• Buffering capacity of high solids• Fermentation time• Total acidity to final pH (taste?)• No acid whey, less/no micro‐nutrient loss• Texture control (chalkiness)
Manufacture of High Protein Yogurt
Mechanical Straining (centrifugal)
1.
Fermentation Tank 2. Heat Exchanger 3. Filter System
4. Separator 5. Plate Cooler 6. Intermediate Tank 7. Cream tank 8. Mixer 9. Packaging Line
Ultrafiltration Pre or Post‐
fermentation options
10% SNF•3.5% Protein
20% SNF•7.0% Protein
Effect of SNF Level on Yogurt Structure
Proliferation of High Protein
(“Greek”) Yogurt
Rapid growth of Greek (high protein) Yogurt
Source: AC Nielsen
Source: , L. Stratura, Dairy Management, Inc.
Cottage CheeseDaisy Low Fat Cottage CheeseBecause it has just 90 calories and 13 grams of protein per 1/2-cup serving, you can enjoy low-fat, 100% natural cottage cheese without giving up the creamy, delicious taste.