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Capturing Consumer Interest in Health and Wellness High Protein Cultured Milk Products Phillip S

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Capturing Consumer Interest in Health and Wellness High Protein Cultured Milk Products Phillip S April 8, 2014, Salem, Oregon . Capturing Consumer Interest in Health and Wellness High Protein Cultured Milk Products Phillip S. Tong, Professor Dairy Products Technology Center California Polytechnic State University San Luis Obispo ([email protected]) What do consumers want? McCarthy, D., Dairy Management, Inc., 2014 How will population change? By 2020? 33% 45% Increase McCarthy, D., Dairy Management, Inc., 2014 What will consumers be looking for? McCarthy, D., Dairy Management, Inc., 2014 Health and Wellness Trends Nutrients in Dairy Foods & Ingredients More, Less, Free, Optimal . More Protein Less fat Sugar free Fewer calories Optimal performance Fortified ingredients Consumers think protein is part of answer McCarthy, D., Dairy Management, Inc., 2014 Protein and Wellness McCarthy, D., Dairy Management, Inc., 2014 Consumer education needed McCarthy, D., Dairy Management, Inc., 2014 Fermented (Cultured) Milks Yogurt (Turkey) Labneh (Lebanon) Kumiss (Asia) Kefir (Czech Republic) Skyr (Iceland) Lassi (India) Doogh (Iran) Ymer (Denmark) Calpis (Japan) History of Fermented milk Possible origin in the Middle East, Turkey or Iran (5,000 BC) Praised for its healthful benefits (500 BC) 1900: Dr. Ilya Metchnikoff isolated bacillus cultures for making yogurt 1925: First modern yogurt plant 1970s: increasing popularity in U.S. Lactase Persistence & Fermented Milks http://www.nature.com/news/archaeology‐the‐ milk‐revolution‐1.13471 What is Greek Yogurt? • Legally ‐ No Legal Definition for “Greek” Yogurt • Market/Trade • Generally 1.5 –2.5X protein content of conventional • Regular: 8‐9 gms per 8 oz • “Greek”: ~15‐20 gms per 8 oz • ~ 50% Lower lactose level in final product • Shorter ingredient list • Sensory • Viscous . pasty • Smooth . Chalky texture What is Greek Yogurt? • Health halo of yogurt (good for you) • Gut health, dairy wholesomeness • Simplicity • Convenient (availability, portability, shelf life) • Tastes good • PROTEIN !!! Manufacture of “higher protein” yogurt • Concentrated (“strained”) post fermentation to increase protein while reducing water, lactose and minerals • Bags • Mechanical separator • Membrane filtration • Concentrated protein prior to fermentation (no acid whey) • Formulation with WPC/MPC/NFDM • no post fermentation concentration • Ultrafiltration of milk Higher protein cultured milks ‐ Considerations • Concentration (straining) post fermentation • Acid whey handling/usage • Micro‐nutrient loss (minerals –Na, Ca) in whey drainage • Loss of probiotics • Fat level limitations (heavy vs. light phase?) • Concentration/Formulation pre‐fermentation • Buffering capacity of high solids • Fermentation time • Total acidity to final pH (taste?) • No acid whey, less/no micro‐nutrient loss • Texture control (chalkiness) Manufacture of High Protein Yogurt Mechanical Straining (centrifugal) 1. Fermentation Tank 2. Heat Exchanger 3. Filter System 4. Separator 5. Plate Cooler 6. Intermediate Tank 7. Cream tank 8. Mixer 9. Packaging Line Ultrafiltration Pre or Post‐ fermentation options Effect of SNF Level on Yogurt Structure 10% SNF •3.5% Protein 20% SNF •7.0% Protein Proliferation of High Protein (“Greek”) Yogurt Rapid growth of Greek (high protein) Yogurt Source: AC Nielsen Source: , L. Stratura, Dairy Management, Inc. Cottage Cheese Daisy Low Fat Cottage Cheese Because it has just 90 calories and 13 grams of protein per 1/2-cup serving, you can enjoy low-fat, 100% natural cottage cheese without giving up the creamy, delicious taste. Interests in High Protein Future Cultured Milks? Health and Wellness . http://www.usdairy.com/Insights/Pages/futureofdairy.aspx Future Cultured Milks? Dairy Technology . • Processing • High pressure homogenization (7,000 – 10,000 PSI) • Ingredients • Micellar casein concentrates (native caseins) • Modified (reformed) casein micelles (minerals) • Casein/Whey protein blends • Increased functional proteins for simple (clean) labels • Lactose free • Milkfat technology? • Emulsification technology with milk proteins Homogenization and product firmness (10% fat) Homogenization (2900 psi @158F) Firmness (N) Drained whey (ml) Before Heating 0.50 4.5 After Heating 1.10 2.5 Kessler, 1998, IDF Bulletin 9802: 93‐105. Future Cultured Milks? Dairy Technology . • Products • Fat content (from skim to > whole milk?) • Drinkable, spoonable, spreadable, sliceable • Formulated vs. Separation Processes • Pre‐ vs. Post Fermentation • Protein focus over process ? • Sensory Quality • Yield • Acid Whey • Culture survival (total count?) • Flexibility to handle wider range of fat content? April 8, 2014, Salem Oregon . Capturing Consumer Interest in Health and Wellness High Protein Cultured Milk Products THANKS FOR YOUR ATTENTION QUESTIONS?.
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