Dairy products and methods for producing them

Abstract

The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product.

1 . A dairy mousse comprising an ideal whey protein preparation containing whey protein in their native form, about 2-20 w-% protein, about 3-20 w-% carbohydrates, about 0-8 w-% fat and about 20-232 kcal energy/100 g, and having casein:whey protein ratio between 20:80-65:35, pH in the range of 3.5-6.5 and an overrun of about 20-400%. 
     
     
         2 . The dairy mousse according to  claim 1 , wherein an overrun of the product is in the range of about 20-about 120%. 
     
     
         3 . The dairy mousse according to  claim 1 , wherein an overrun of the product is in the range of about 120-about 300%. 
     
     
         4 . The dairy mousse according to  claim 1 , wherein a protein content of the ideal whey protein preparation is about 4% to about 90%. 
     
     
         5 . The dairy mousse according to  claim 1 , wherein a protein content of the ideal whey protein preparation is about 9%. 
     
     
         6 . The dairy mousse according to  claim 1 , wherein a protein content of the ideal whey protein preparation is about 16%. 
     
     
         7 . The dairy mousse according to  claim 1 , wherein the ideal whey protein preparation contains about 20% of β-casein based on total protein of the ideal whey protein preparation. 
     
     
         8 . The dairy mousse according to  claim 1 , wherein a pH of the ideal whey protein preparation is in the range of 6.5-7. 
     
     
         9 . The dairy mousse according to  claim 1 , wherein a pH of the ideal whey protein preparation is about 6.7. 
     
     
         10 . The dairy mousse according to  claim 1 , wherein a proportion of native whey protein of the total protein of the dairy mousse is 35-55 w-%. 
     
     
         11 . The dairy mousse according to  claim 1 , wherein the dairy mousse is free from by-products from the cheese manufacture. 
     
     
         12 . The dairy mousse according to  claim 1 , wherein the ideal whey protein preparation contains about 7% whey protein, about 1.8% casein, about 2.3% lactose, about 0.47% ash, and has a dry matter of about 12.2%. 
     
     
         13 . The dairy mousse according to  claim 1 , wherein the ideal whey protein preparation is powder containing about 88% whey protein, about 0% casein, about 0% lactose, about 3% ash, and has a dry matter of about 90%. 
     
     
         14 . The dairy mousse according to  claim 1 , wherein the dairy mousse comprises an acidified dairy product and/or a food product. 
     
     
         15 . The dairy mousse according to  claim 1 , wherein the dairy mousse comprises quark and/or yogurt. 
     
     
         16 . The dairy mousse according to  claim 1 , wherein a proportion of the amount of proteins to the amount of carbohydrates of the dairy mousse is about 1:1 or more. 
     
     
         17 . The dairy mousse according to  claim 1 , wherein a proportion of the amount of proteins to the amount of carbohydrates of the dairy mousse is about 2:1. 
     
     
         18 . The dairy mousse according to  claim 1 , wherein about 40% or more of the energy of the dairy mousse comes from the proteins. 
     
     
         19 . The dairy mousse according to  claim 1 , wherein a pH of the dairy mousse is in the range of 4.3-4.6.