Dairy Processing - April 2021 - 36

FORMULATIONS

36 APR 2021 | DAIRYPROCESSING.COM

anything above pH 4.6, while high-acid
beverage is anything below pH 4.6.
" Generally speaking, whey protein
ingredients work best in high-acid
beverages and milk protein ingredients
have better functionality in low-acid
beverages, " Ms. Burrington said.
" Depending on the pH, hydrocolloids

When determining
the best dairy protein
ingredient for a
beverage, the first
attribute to identify
is the pH of the
beverage.
might be needed to add stability to the
dairy protein. For instance, a whey
protein isolate can be used to develop
a clear high acid beverage. However,
if the beverage has a mid-range pH
(between 3.5 and 4.5), a stabilizer
like pectin might be needed because
the whey proteins are closer to their

Some dairy ingredients add richness
in the form of creamy and even frothy
textures, while others dissolve into
crystal clear solutions.
isoelectric point and a stabilizer like
pectin will help prevent aggregation
of the whey proteins during the
heat process. "
The Center for Dairy Research at
the University of Wisconsin-Madison
has conducted extensive investigation
in the area of dairy-based beverage
development. The farmer-funded research
showed that the pH of the beverage also
dictates the processing conditions.
" Low-acid beverages that are shelfstable have two processing options,
retort and ultra-high temperature
(UHT), " Ms. Burrington said. " For shelfstable high-acid beverages, the typical
processing option is hot fill.
" Another processing option for highacid beverages is basic pasteurization, "
she said. " Some smoothie products are
pasteurized. However, these products
require refrigeration. "

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technologies to modify proteins into
highly functional ingredients for specific
beverage applications. There are dairy
protein ingredients that allow for high
dosing without causing grittiness or
sedimentation. There are others that
allow for clarity and can even be used in
protein waters. Others allow for faster
absorption by the body.
Hydrolyzed whey, for example, is a
90% to 95% whey protein ingredient that
has been processed in a way that renders
it easier for the body to absorb. This
improves its bioavailability, increasing
muscle protein synthesis after working
out, which is why it is often used in postexercise/recovery beverages.
" One of the newer milk protein
ingredients is micellar casein, " Ms.
Burrington said. " This ingredient is
typically 90% to 95% casein. It's basically
a concentrated source of casein obtained
through microfiltration of milk. "
When determining the best dairy
protein ingredient for a beverage, the
first attribute to identify is the pH of the
beverage. A low-acid beverage is typically



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Dairy Processing - April 2021

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