Food product having high milk protein content and process of making same

Abstract

A food product and process of making the same is provided which results in a high milk protein product having 10% to 25% milk protein content, higher phospholipids compared to unadulterated cow milk, a casein to whey ration of at least 50:50 and is shelf stable for at least six months. In the process whole milk and at least one milk protein source is mixed, heated and contacted with an acid or acidulating substance and co-precipitated to produce a semi-solid precipitate. The precipitate is mixed with starch and cooked.

What is claimed is: 
     
         1 . A food product having high milk protein content comprising,
 a) at least 10% milk protein by dry weight;   b) higher phospholipids compared to unadulterated cow milk; and   c) starch;   wherein said food product has a casein to whey ratio of at least 50:50, and is shelf stable for at least six months.   
     
     
         2 . The food product of  claim 1  wherein said product has a shelf life of at least one year. 
     
     
         3 . The food product of  claim 1  wherein said product has 20% more phospholipids than said unadulterated cow milk. 
     
     
         4 . The food product of  claim 1 , wherein said product has 10% to 25% milk protein content by dry weight, said milk protein comprising protein of whole milk and buttermilk. 
     
     
         5 . A food product made by the process of:
 a) mixing whole milk and at least one milk protein source to form a mixture;   b) heating said mixture to a temperature of 195° F. to 212° F.;   c) contacting said mixture with an acid or acidulating substance and co-precipitating said whole milk and said milk protein source to produce a semi-solid precipitate;   d) combining said semi-solid precipitate with starch to form a dough-like mixture; and   e) cooking said mixture to produce a food product having at least 10% milk protein content by dry weight.   
     
     
         6 . A method of producing a food product having high milk protein content, the method comprising,
 a) mixing whole milk and at least one milk protein source to form a mixture;   b) heating said mixture to a temperature of 195° F. to 212° F. prior to or at the same time as adding an acid or acidulating substance;   c) contacting said mixture with an acid or acidulating substance and co-precipitating said whole milk and said milk protein source to produce a semi-solid precipitate;   d) combining said semi-solid precipitate with starch to form a dough-like mixture; and   e) cooking said mixture to produce a food product having at least 10% milk protein content by dry weight.   
     
     
         7 . The method of  claim 6 , wherein said milk protein source is selected from buttermilk, whey or pro-cream. 
     
     
         8 . The method of  claim 6 , where said milk protein content of said food product is at least 15% milk protein. 
     
     
         9 . The method of  claim 6 , wherein the amount of lactose of said semi-solid precipitate is reduced. 
     
     
         10 . The method of  claim 6 , wherein said semi-solid precipitate has at least 20% more phospholipids than said whole milk. 
     
     
         11 . The method of  claim 6 , further comprising separating any serum in said semi-solid precipitate. 
     
     
         12 . The method of  claim 6 , where the amount of said semi-solid precipitate and starch is prepared in a ratio of 50:50. 
     
     
         13 . The method of  claim 6 , wherein said whole milk and said milk protein source is combined such that the ratio of casein to whey is at least 50:50. 
     
     
         14 . The method of  claim 6 , wherein said whole milk and milk protein source is combined such that the ratio of casein to whey it at least 50:50 to 82:18. 
     
     
         15 . The method of  claim 6 , wherein said whole milk and milk protein source is combined such that the ratio of casein to whey is within 5% of the ratio of casein to whey in said whole milk. 
     
     
         16 . The method of  claim 6 , wherein said mixture is heated for 10 to 25 minutes. 
     
     
         17 . The method of  claim 6 , wherein said starch is potato starch. 
     
     
         18 . The method of  claim 6 , wherein said food product is a chip. 
     
     
         19 . The method of  claim 6 , further comprising,
 a) mixing said whole milk and said at least one milk protein source selected from buttermilk, whey or pro-cream to form a mixture such that the proportion of casein to whey protein is at least 50:50 and said mixture has increased phospholipids compared to said whole milk;   b) separating any serum from said semi-solid precipitate;   c) combining said semi-solid precipitate with starch in a proportion such that the protein content of the food product is at least 10% by dry weight;   d) mixing said starch and said semi-solid precipitate to form a homogenous dough-like mixture; and   e) forming said dough-like mixture into a shape and cooking said dough-like mixture to produce an edible food product having at least 10% milk protein content by dry weight.