High-Protein Dairy Products Demand Changes in Recipes and Production Methods

One of the challenges in producing high-protein fermented dairy drinks is the appearance of a grainy texture after adding extra protein. Another possible defect is the bitterness of the final product.

According to experts, to adjust the consistency, manufacturers can combine whey and casein proteins and reconsider the product stabilization system. To eliminate bitterness, it is necessary to adjust the composition of sweeteners, select starter cultures, and assess the impact of protein ingredients on taste.

The technology also requires precise control of pasteurization and fermentation temperatures. The presentation for high-protein fermented dairy drinks cited a pasteurization range from 87 to 93 degrees Celsius and a fermentation temperature of 32–33 degrees. The fermentation process may last 10–12 hours.

As an example of a promising product, experts presented a high-protein drink based on milk protein concentrate. Another option was a pudding made from skimmed milk with 33 grams of protein per 250-gram serving and minimal fat and carbohydrates.

The speakers noted that a high protein content alone does not guarantee product demand. Manufacturers need to simultaneously ensure stable consistency, acceptable taste, and a convenient consumption format.