The Dairy Industry Increases Protein Content in Products
Protein claims are defined partly by the relationship between protein and energy. For a product to be labelled a “source of protein”, protein must provide at least 12% of the food’s total energy. There is therefore no single protein quantity that applies to every product in the category.
Concentrating milk
One method involves changing the composition of the milk itself. Manufacturers can remove some water or separate selected components, increasing the share of solids and protein in the finished product. In fermented foods, milk with a higher solids concentration can be used before fermentation to produce a denser yoghurt with more protein. Concentration can also take place after fermentation by draining the product or removing part of the whey.
Using membrane technology
Membrane filtration provides a more selective way to separate milk components. The semipermeable membranes divide substances according to characteristics such as size. During ultrafiltration, some proteins remain on the retained side, while water, lactose and certain minerals pass through. The retained fraction consequently contains a higher protein concentration than the original milk.
Microfiltration and other membrane systems allow further types of separation. These processes are not limited to removing water: they can adjust the composition of milk and its fractions by selecting which components are retained or passed through.
Adding dairy ingredients
A second approach is to add protein-rich dairy ingredients to the formulation. Common examples include skimmed milk powder, milk-protein concentrates, casein, caseinates, and whey-protein concentrates or isolates. The ingredients have different technological effects. Milk powder can raise both protein and total solids, while whey proteins and casein can affect consistency, stability and water retention.
Effects on texture and labelling
Increasing protein also changes the physical properties of a product. In yoghurt, proteins form a network that holds water and contributes substantially to consistency. A higher concentration can make the product firmer and more stable, but the outcome also depends on the protein type, heat treatment, fermentation, fat level and other ingredients. Large quantities of milk powder may create a pastier mouthfeel, while some whey concentrates can alter flavour or produce a grainier texture.
Nutrition panels state the protein quantity per 100 grams or 100 millilitres, allowing comparisons between similar products. The ingredients list can indicate whether specific protein ingredients were used. References to milk powder, milk-protein concentrate, casein, caseinate or whey-protein concentrate point to those additions. If such ingredients are absent, the higher protein level may have resulted from concentrating or filtering the milk, although the label does not always reveal the complete processing method.
A “high in protein” description identifies a particular characteristic and does not by itself establish that a product is more suitable for every consumer. Dairy proteins consist mainly of caseins and whey proteins. Natural yoghurt, milk and cheese can also provide protein as part of a varied diet. For manufacturers, separation technologies, whey proteins and other dairy ingredients provide ways to develop products with different nutritional and sensory profiles.
