Patent ID: 9167826
Filing Date: 2015-10-27
Classification: A23C

Abstract:
1. A process of preparing a high-protein dairy food product, comprising: preparing a culture batch including mixing in liquid a first dairy protein to disperse and hydrate the first dairy protein; forming a culture mix by adding to the culture batch at least one ingredient that retards gelation or precipitation of the first dairy 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 to disperse and hydrate the first dairy protein, the base mix further including at least one dry ingredient that retards gelation of the second dairy protein at higher temperatures; 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.