Patent Description:
Relatively few foaming fermented dairy compositions intended for human consumption have been described to date, in spite of their clear commercial potential.

<NPL> describe the production of yogurt foam using methylcellulose and egg albumin as foaming agents. However, the yogurt foam thus produced is intended for yogurt powder production and is not intended for human consumption as such. Besides, when yogurt powder was used to prepare a drinking yogurt, orange flavor was added, thereby making difficult to assess the organoleptic impact of the foaming agents used on the drinking yogurt, which was "moderately liked" by a testing panel.

In addition, <CIT> describes a composition containing yogurt which, upon manual shaking, produces a drink containing entrapped air having a milk shake appearance. The composition contains yogurt and milk in a yogurt:milk ratio of <NUM>:<NUM> to <NUM>:<NUM>, a soya protein whipping agent (i.e. foaming agent) and a stabilizer. However, the soya protein whipping agent has not been demonstrated to be a suitable foaming agent for compositions consisting only of yogurt. Besides, the organoleptic impact of the whipping agent on the obtained composition is not reported.

Accordingly, there is a need for alternative foaming agents, which could be used in fermented dairy compositions and which would not be detrimental to their organoleptic properties.

Caseinomacropeptide (CMP) is a glycopeptide which is released in whey from the action of chymosin on milk κ-casein, essentially during the milk-clotting process of cheese-making. CMP is glycosylated and is therefore also named caseinoglycomacropeptide (CGMP) or glycomacropeptide (GMP). In this regard, there is a significant difference in the non-peptide part of CMP from species such as cow, ewe or goat. In contrast, the amino acid composition of CMP from these species is very similar.

The present invention arises from the unexpected discovery, by the present inventors, that caseinomacropeptide (CMP) could be used as a foaming agent in fermented dairy compositions. Besides, advantageously and unexpectedly also, foaming fermented dairy compositions prepared with CMP have excellent organoleptic properties and their foaming properties are maintained for at least <NUM> days after preparation.

Thus, the present invention relates to a product comprising:.

characterized in that the dairy composition comprises caseinomacropeptide (CMP) at a concentration of at least <NUM> % (w/w), and in that <NUM> ≤ Vd / Vc ≤ <NUM>.

The present invention also relates to a process of preparing a product as defined above, comprising the steps of introducing the dairy composition in the container and then sealing the container.

The present invention also relates to a method of using the product as defined above, comprising:.

<FIG> represents an embodiment of the product according to the invention. The product comprises a container (<NUM>) having a volume Vc, sealed by a sealing (<NUM>), and a dairy composition (<NUM>), having a volume Vd, which is comprised in the sealed container. The container of the represented embodiment of the product according to the invention comprises a flat base (<NUM>) on which the container is intended to stand and the largest dimension of the flat base (<NUM>) is smaller than the largest dimension of the container which is orthogonal to the flat base (<NUM>). Vhs, represents the volume of the head-space, i.e. the part of the container not occupied by the dairy composition. Vhs = Vc - Vd.

As intended herein, a "dairy composition" relates to a milk-based composition suitable for animal consumption, in particular human consumption. Preferably, the dairy composition comprises or derives from a composition containing from <NUM> to <NUM>% (w/w) milk, more preferably from <NUM> to <NUM>% (w/w) milk and even more preferably from <NUM> to <NUM>% (w/w) milk. As intended herein, the expression "x% (w/w)" is considered equivalent to "x g per <NUM>". Preferably also, the dairy composition comprises or derives from a composition essentially consisting of milk or consisting only of milk. As intended herein "milk" preferably relates to vegetable or animal milk, more preferably to goat, ewe, or cow milk and most preferably to cow milk.

The dairy composition is a fermented dairy composition, more preferably a fermented milk and most preferably a yogurt. The dairy composition more particularly a drink fermented dairy composition, more preferably a drink fermented milk and most preferably a drink yogurt.

As intended herein, a "fermented dairy composition" is derived from a dairy composition by the acidifying action of at least one lactic acid bacterium, which may be comprised in a ferment, a culture or a starter.

The lactic acid bacterium according to the invention preferably belongs to an Aerococcaceae, Carnobacteriaceae, Enterococcaceae, Lactobacillaceae, Leuconostocaceae, Streptococcaceae or Bifidobacteriaceae family and more preferably to an Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, Weissella or Bifidobacterium genus. More preferably, the lactic acid bacterium belongs to a Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei, Lactobacillus curvatus, Lactobacillus delbruckei, in particular L. delbruckei supsb. bulgaricus or lactis, Lactobacillus diolivorans, Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus helveticus, Lactobacillus hilgardii, Lactobacillus jensenii, Lactobacillus kunkeei, Lactobacillus mali, Lactobacillus nagelii, Lactobacillus paracasei, en particulier L. paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus vini, Lactobacillus rhamnosus, Streptococcus thermophilus, Streptococcus lactis, Streptococcus raffinolactis, Streptococcus cremoris, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, or Bifidobacterium longum species.

One or more lactic acid bacteria can be used for obtaining a fermented dairy composition. Thus, in a preferred embodiment, an association of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus is used for obtaining a fermented dairy composition This latter association is often referred to as a yogurt ferment or symbiosis.

In a preferred embodiment, the lactic acid bacterium is a probiotic bacteria.

The expressions "fermented milk" and "yogurt" have the usual meanings attributed to them in the dairy industry.

By way of example, French decree n°<NUM>-<NUM> of December <NUM>th <NUM> (revised on December <NUM>th, <NUM>) reserves the denomination "fermented milk" to a dairy product prepared with skimmed or non-skimmed milks or with skimmed or non-skimmed concentrated or powdered milks, possibly enriched in milk constituents, having undergone a heat treatment at least equivalent to pasteurization, sown with microorganisms belonging to the characteristic species of each product. The coagulation of the fermented milks shall not be obtained by other means than those which result from the activity of the microorganisms used. The quantity a free lactic acid that the fermented milks contain shall not be below <NUM> per <NUM> at the time of selling and the protein content in respect of the milky part shall not be below that of normal milk.

The same decree reserves the denomination "yogurt" to a fermented milk obtained by the development of the sole specific thermophilic lactic acid bacteria named Lactobacillus bulgaricus (also named Lactobacillus delbruckei subsp. bulgaricus) and Streptococcus thermophilus, which shall be sown together and be found alive in the finished product, in an amount of at least <NUM> million bacteria per gram in respect of the milky part. The quantity of free lactic acid that the yogurt contains shall not be below <NUM> per <NUM> at the time of selling.

The fermented dairy composition can typically have a protein content (including CMP) of from <NUM>% to <NUM>% by weight, such as from <NUM> to <NUM>% by weight, notably from <NUM>% to <NUM>% by weight, in particular from <NUM>% to <NUM>% by weight.

The "total protein content" of a product corresponds to the weight of the proteins present in the product relatively to the total weight of the product. The total protein content is expressed as a weight percentage.

The total protein content can be measured by Kjeldahl analysis (NF EN ISO <NUM>-<NUM>) as the reference method for the determination of the protein content of dairy products based on measurement of total nitrogen. The method is described in both AOAC Method <NUM> (<NUM>) and international Dairy Federation Standard (IDF) 20B:<NUM>.

If the total protein content is known for all the ingredients used to prepare the product, the total protein content of the product can be calculated from these data.

The fermented dairy composition may comprise secondary ingredients such as fruits, vegetables, sugars, flavors, starch, thickeners, or stabilizers.

In particular, the above-mentioned decree also provides that fermented milks may be added with the following products: aromatic extracts, natural aromas, as well as, in the limit of <NUM>% in weight of finished product, sugars and other alimentary ingredients which yield a specific flavor.

In a particular embodiment, the fermented dairy composition comprises at least one foaming agent in addition to CMP. In another particular embodiment, the fermented dairy composition does not comprise any other foaming agent in addition to CMP.

Preferably, the fermented dairy composition has a pH equal to or lower than <NUM>, more preferably between <NUM> and <NUM>.

The composition has a viscosity of lower than <NUM> mPa. s, more preferably lower than <NUM> mPa. s and most preferably lower that <NUM> mPa. s, at <NUM>, at a shear rate of <NUM>-<NUM>. These viscosity values correspond advantageously to the viscosity of the fermented dairy composition at any stage of its shelf life, notably until <NUM> weeks, such as until <NUM> weeks, after its preparation. In the framework of the present invention, the viscosity is measured at <NUM> with a coaxial cylinder viscometer after <NUM> of shearing at a shear rate of <NUM>-<NUM>. Preferably also, the fermented dairy composition is a drink fermented dairy composition, more preferably a drink fermented milk and most preferably a drink yogurt.

Preferably also, the product according to the invention, is stored at a temperature of from <NUM> to <NUM>, notably <NUM> to <NUM>.

As intended herein, caseinomacropeptide (CMP) is considered a synonym of glycomacropeptide (GMP) or caseinoglycomacropeptide (CGMP). CMP is well known by one of skill in the art. CMP is usually released in whey from the action of chymosin on milk κ-casein, essentially during the milk-clotting process of cheese-making. Thus CMP essentially consists of amino-acids <NUM>-<NUM> of milk κ-casein. It is preferred that CMP originates from cow, ewe or goat milk, in particular from cow milk.

The fermented dairy composition comprises CMP. CMP is preferably added or incorporated to the fermented dairy composition in the form of (i) a whey preparation, such as whey powder, a whey protein preparation, in particular a whey protein isolate (WPI), a whey protein hydrolysate (WPH) or a whey protein concentrate (WPC), or combinations thereof, or of (ii) a preparation isolated, concentrated or purified therefrom. Commercial CMP preparations which can be added or incorporated to dairy compositions, in particular fermented dairy compositions, according to the invention, notably encompass Lacprodan® DI-<NUM>, Lacprodan® CGMP-<NUM> or Lacprodan® CGMP-<NUM>, all from Arla Food Ingredients.

The fermented dairy composition comprises CMP at a concentration of at least <NUM>, <NUM>, <NUM>, <NUM>, <NUM>, <NUM> or <NUM>% (w/w). Preferably also, the fermented dairy composition comprises CMP at a concentration of <NUM>, <NUM>, <NUM> or <NUM>% (w/w) at the most or else at a concentration of <NUM>% (w/w) at the most. According to a particular embodiment, the fermented dairy composition comprises CMP at a concentration comprised between <NUM> and <NUM>% (w/w), in particular comprised between <NUM> and <NUM>% (w/w), more particularly comprised between <NUM> and <NUM>% (w/w).

According to the present invention CMP is a foaming agent, i.e. CMP imparts increased foaming properties to the fermented dairy composition which comprises it. As intended herein "increased foaming properties" are considered equivalent to "an increased capacity to incorporate air" or to "increased foam expansion". As will be clear to one of skill in the art the "increase" in foaming properties of a fermented dairy composition which comprises CMP, is relative to the same composition without added CMP under the same conditions of determination of the foaming properties. As intended herein a "foaming agent" is considered equivalent to a "whipping agent". It is understood that foaming agents increase the interface between air and a liquid or fluid composition which comprises them, thereby facilitating the incorporation of air in the composition upon shaking or agitation thereof.

The foaming properties of a fermented dairy composition can be determined by measuring the volume Vi of a unshaken sample of a fermented dairy composition shaking the sample, and measuring the volume Vf of the shaken sample. The formula (Vf - Vi) / Vi then yields a value of the foaming properties of the fermented dairy composition. In order to standardize the shaking step of the method of determination of the foaming properties of a dairy composition, it is preferred that it is implemented by performing <NUM> up-down movements over a distance of <NUM>-<NUM> per second during <NUM> seconds. Using this method of determination of foaming properties, the fermented dairy compositions preferably have foaming properties of from <NUM>% to <NUM>%, more preferably of from <NUM>% to <NUM>% and most preferably of from <NUM>% to <NUM>%.

The Vd / Vc ratio according to the invention is specifically adapted to the foaming properties of the fermented dairy composition. In other words, the head-space of the product according to the invention, that is the part of the container not occupied by the fermented dairy composition has a volume.

Vhs sufficient to accommodate the increase in volume of the fermented dairy composition due to its foaming upon shaking of the product according to the invention. Preferably, <NUM> ≤ Vd / Vc ≤ <NUM>. Symmetrically, it is preferred that <NUM> ≤ Vhs /Vc ≤ <NUM> and in particular that <NUM> ≤ Vhs /Vc ≤ <NUM>.

The fermented dairy composition can be prepared from a dairy composition by a method comprising the steps of:.

wherein CMP is added to the dairy composition.

Advantageously, the method to prepare the fermented dairy composition comprises an additional step (d) of smoothing the fermented dairy composition, preferably after step (b) (or after step (c) when a slurry is added to the fermented dairy composition).

The fermented dairy composition thus obtained will be advantageously cooled to its storage temperature, and more particularly to a temperature comprised between <NUM> and <NUM>, notably comprised between <NUM> and <NUM>.

According to a particular embodiment, the fermented dairy composition is prepared from a dairy composition by a method comprising the steps of:.

As intended in the method of preparation CMP can be added to the dairy composition at any step of the method, either before, during or after the fermenting step. In this regard, CMP can be added with the slurry, which may further comprise sugars, such as sucrose, and any other secondary ingredient as previously defined. However, it is preferred that CMP is added to the dairy composition prior to the fermenting step, in particular before the heat treating step. As will be clear to one of skill in the art, the heat treating step aims at killing microorganisms which may be present in the dairy composition. Preferably, it at least amounts to a pasteurization.

Besides, CMP is added in amounts such that the fermented dairy composition yielded by the method of preparation comprises CMP at a concentration of at least <NUM>% (w/w) or else at a concentration of at least <NUM>, <NUM>, <NUM>, <NUM>, <NUM> or <NUM>% (w/w). Preferably also, the fermented dairy composition yielded by the method of preparation comprises CMP at a concentration of <NUM>, <NUM>, <NUM> or <NUM>% (w/w) at the most or else at a concentration of <NUM>% (w/w) at the most. According to a particular embodiment, the fermented dairy composition yielded by the method of preparation comprises CMP at a concentration comprised between <NUM> and <NUM>% (w/w), in particular comprised between <NUM> and <NUM>% (w/w), more particularly comprised between <NUM> and <NUM>% (w/w).

The container and the sealing of the product are made of any material suitable for contacting and stocking fermented dairy products intended for animal or human consumption. The sealing of the container is preferably tight, i.e. it does not leak when the product according to the invention is shaken. Besides, the sealing can be removed or an aperture can be made into it, to yield access to the fermented dairy composition. Preferably, the container comprises a flat base on which the container is intended to stand and the largest dimension of the flat base is smaller than the largest dimension of the container which is orthogonal to the flat base. In other words, the container is higher than larger.

Four ingredients (I1, I2, I3 and I4), with varying content in CMP, have been used. I1 is a concentrate or an isolate of native whey proteins extracted directly from milk, and not from whey. I2 is a whey protein isolate. I3 and I4 are compositions concentrated in CMP processed from whey.

The composition of the ingredients is shown in the following Table <NUM>:.

A dairy mix with the following composition is prepared:.

The mix is let to hydrate for <NUM> before being submitted to a heat treatment at <NUM> during <NUM> and to homogenization at a pressure of <NUM> bar. Yogurt ferments (Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus) are then added to the homogenized mix at a concentration of <NUM>% (w/w) and fermentation is conducted at <NUM> during <NUM> hours. The fermented dairy mix is stirred at a pH of <NUM> and further smoothed by filtration.

Slurries with varying concentrations of CMP are prepared by mixing ingredients I1, I2, I3, or I4 with sucrose and water under gentle agitation during <NUM>.

The slurries are incorporated in the fermented dairy mix in a slurry/fermented mix ratio (w/w) of <NUM>/<NUM> or <NUM>/<NUM> and mixed together in a round flask before being smoothed with a mixer (<NUM>, Ystral, Germany).

The foaming properties (i.e. the volume of incorporated air) of the fermented dairy compositions incorporating the slurries are then determined. Briefly, <NUM> (Vi) of the fermented dairy compositions incorporating the slurries are poured into <NUM>-graduated cylinders which are sealed and vigorously agitated (<NUM> up-down movements over a distance of <NUM>-<NUM> per second during <NUM> seconds). The cylinder are then rested for <NUM> seconds before the volume (Vf) of the agitated fermented dairy compositions incorporating the slurries is measured. The volume of incorporated air is then calculated as <NUM> x (Vf-Vi)/Vi.

It can be seen that concentrations of CMP of as little as <NUM>% (g/<NUM> of final mix) endow the fermented dairy product comprising CMP at such concentrations with increased foaming properties, while native whey proteins (which do not comprise CMP) have essentially no foaming properties. Concentrations of CMP of <NUM>% (g/<NUM> of final mix) and above increased by a factor of at least <NUM> the foaming properties of fermented dairy product comprising CMP at such concentrations.

Two dairy mixes directly incorporating sucrose and various amounts of CMP are prepared with the following composition:.

The foaming properties (i.e. the volume of incorporated air) of the fermented dairy compositions are then determined on the day (D0) the stirred and smoothed fermented dairy mix is obtained, and <NUM> (D14) and <NUM> (D28) days after. Briefly, <NUM> (Vi) of the fermented dairy compositions incorporating the slurries are poured into <NUM>-graduated cylinders which are sealed and vigorously agitated (<NUM> up-down movements over a distance of <NUM>-<NUM> per second during <NUM> seconds). The cylinder are then rested for <NUM> seconds before the volume (Vf) of the agitated fermented dairy compositions incorporating the slurries is measured. The volume of incorporated air is then calculated as <NUM> x (Vf-Vi)/Vi.

Claim 1:
A product comprising:
- a container (<NUM>) having a volume Vc, sealed by a sealing (<NUM>), and
- a fermented dairy composition (<NUM>), such as a fermented drink dairy composition, having a viscosity of lower than <NUM> mPa.s measured at <NUM> with a coaxial cylinder viscometer after <NUM> of shearing at a shear rate of <NUM>-<NUM> and a volume Vd, which is comprised in the sealed container,
characterized in that the dairy composition comprises caseinomacropeptide (CMP) at a concentration of at least <NUM> % (w/w), and in that <NUM> ≤ Vd / Vc ≤ <NUM>.