high protein cultured milk products - oregon dairy industries

Capturing Consumer Interest in Health and Wellness

High Protein Cultured Milk Products

Phillip S. Tong, ProfessorDairy Products Technology CenterCalifornia Polytechnic State UniversitySan Luis Obispo (ptong@calpoly.edu)

April 8, 2014, Salem, Oregon . . .

What do consumers want?

McCarthy, D., Dairy Management, Inc., 2014

How will population change?  By 2020?33%

45% Increase

McCarthy, D., Dairy Management, Inc., 2014

What will consumers be looking for?

McCarthy, D., Dairy Management, Inc., 2014

Health and Wellness Trends

More Protein

Less fat

Sugar free

Fewer calories

Optimal performance

Fortified ingredients 

Nutrients in Dairy Foods & Ingredients

More, Less, Free, Optimal . . .

Consumers think protein is part of 

answer

McCarthy, D., Dairy Management, Inc., 2014

Protein and Wellness

McCarthy, D., Dairy Management, Inc., 2014

Consumer education needed

McCarthy, D., Dairy Management, Inc., 2014

Fermented (Cultured) Milks

Yogurt (Turkey) Labneh (Lebanon)  Kumiss (Asia) Kefir (Czech Republic) Skyr (Iceland) Lassi (India) Doogh (Iran) Ymer (Denmark) Calpis (Japan)

History of Fermented milk Possible origin in the Middle East, Turkey or Iran (5,000 BC)

Praised for its healthful benefits (500 BC)

1900: Dr. Ilya Metchnikoff isolated bacillus cultures for 

making yogurt

1925: First modern yogurt plant

1970s: increasing popularity in U.S.

Lactase Persistence & Fermented Milks

http://www.nature.com/news/archaeology‐the‐

milk‐revolution‐1.13471

What is Greek Yogurt?• Legally ‐

No Legal Definition for “Greek”

Yogurt• Market/Trade   

• Generally 1.5 – 2.5X protein content of conventional• Regular:  8‐9 gms per 8 oz  • “Greek”:  ~15‐20 gms per 8 oz 

• ~ 50% Lower lactose level in final product• Shorter ingredient list• Sensory

• Viscous . . . pasty• Smooth . . . . Chalky texture 

What is Greek Yogurt?

• Health halo of yogurt (good for you)• Gut health, dairy wholesomeness

• Simplicity• Convenient (availability, portability,  shelf life)• Tastes good• PROTEIN !!!

Manufacture of “higher protein”

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.

Interests in High Protein

Future Cultured Milks?    Health and Wellness . 

. .

http://www.usdairy.com/Insights/Pages/futureofdairy.aspx

Future Cultured Milks?    Dairy Technology . 

. .• Processing

• High pressure homogenization (7,000 –

10,000 PSI)• Ingredients

• Micellar casein concentrates (native caseins)• Modified (reformed) casein micelles (minerals)• Casein/Whey protein blends• Increased functional proteins for simple (clean) labels• Lactose free• Milkfat technology?

• Emulsification technology with milk proteins

Homogenization and product firmness (10% 

fat)

Kessler, 1998, 

IDF Bulletin 9802:  93‐105.

Homogenization (2900 psi @158F)   Firmness (N)   Drained whey (ml)Before Heating

0.50

4.5After Heating

1.10

2.5

Future Cultured Milks?  Dairy Technology . . 

.• Products

• Fat content (from skim to > whole milk?)   • Drinkable, spoonable, spreadable, sliceable

• Formulated vs. Separation Processes • Pre‐

vs. Post Fermentation• Protein focus over process ?

• Sensory Quality• Yield• Acid Whey• Culture survival (total count?)• Flexibility to handle wider range of fat content?

Capturing Consumer Interest in Health and Wellness

High Protein Cultured Milk Products

April 8, 2014, Salem Oregon . . .

THANKS FOR YOUR ATTENTIONQUESTIONS?