WO2005016015A1 - Process for producing yoghurt with controlled texture and consistency - Google Patents
Process for producing yoghurt with controlled texture and consistency Download PDFInfo
- Publication number
- WO2005016015A1 WO2005016015A1 PCT/NZ2004/000189 NZ2004000189W WO2005016015A1 WO 2005016015 A1 WO2005016015 A1 WO 2005016015A1 NZ 2004000189 W NZ2004000189 W NZ 2004000189W WO 2005016015 A1 WO2005016015 A1 WO 2005016015A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- whey protein
- yoghurt
- gel strength
- casein
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
Definitions
- the present invention relates to yoghurt production. More specifically, it relates to the use of whey protein in conjunction with the pH adjustment and heat treatment in yoghurt manufacture to control the consistency of yoghurt.
- Yoghurt-making processes have been developed over the years to improve the quality of the product delivered to consumers to ensure that yoghurt has a desirable texture and consistency.
- a texturising product for use with yoghurt which is a co- precipitate of casein and whey protein. It is prepared by combining sweet whey protein with a milk based raw material at casein to whey protein weight ratios between 70:30 and 40:60 in a mixture having a pH within the range of 6.1 to 6.7. It is heated to obtain the co-precipitate and subjected to shear to obtain the texturising product. This was then combined with a milk for preparing a dairy product such as yoghurt. No mention was made of being able to optimize the gel strength of the resulting yoghurt through heat treatment at pH varied according to the ratio of whey protein to casein. On a commercial scale it is difficult to control the texture and consistency of the final product during the yoghurt-making process itself.
- the invention is a process for preparing a yoghurt comprising the following steps: a) adding a measured amount of whey protein to a milk and calculating the casein: whey protein weight ratio of the resultant mixture, b) determining the optimum pH of the milk at the caseimwhey protein ratio calculated in step a) for preparing a yoghurt having a desired gel strength, c) adjusting the pH of the milk from step a) to the optimum pH determined in step b), d) heating the milk from step c) to a temperature of 70°C to its boiling point for a time of 0.1 seconds to 60 minutes, and e) acidifying the milk from step d) using a microorganism treatment or chemical acidification to prepare a yoghurt.
- whey protein weight ratio calculated in step a) is from 3.2:1 to 1.6:1, and the optimum pH determined in step b) is from 7.1 to 6.5.
- whey protein weight ratio calculated in step a) is from 2.9: 1 to 1.6:1 and the optimum pH determined in step b) is from 6.5 to 6.4.
- step d) the temperature in step d) is maintained for from 10 seconds to 30 minutes.
- step c) the pH is adjusted by the addition of either a food grade acid or base.
- step e the pH of the milk is adjusted to 6.7, when required.
- step e) is conducted at a temperature at or below about 30°C.
- step d) glucono-delta-lactone is hydrolysed to acidify the milk.
- the invention is a yoghurt prepared by the process defined above.
- This invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more of said parts, elements or features, and where specific integers are mentioned herein which have known equivalents in the art to which this invention relates, such known equivalents are deemed to be incorporated herein as if individually set forth.
- Figure 1 is a graph showing the effect of different pH levels during heat treatment on the final acid gel strength for reconstituted skim milk with no added whey protein.
- Figure 2 is a graph comparing the effect of different pH levels during heat treatment on the final acid gel strength where two different starters were used: Whey protein (added as whey protein concentrate with 80% protein) fortified reconstituted skim milk and non-fortified reconstituted skim milk.
- Figure 3 is a graph showing the effect of heat treatment, pH and different levels of whey protein fortification on the final acid gel strength.
- Figure 4 is a plot of resultant gel strength against pH for measured additions of whey protein to a 10% WAV solids reconstituted skim milk as described in example 3.
- Figure 5 is a plot of the same variables using a 15% WAV solids reconstituted skim milk as described in example 4.
- Figure 6 is a graph showing the optimum heat treatment pH at varying weight ratios of casein: whey protein with a 10% and 15% solids reconstituted skim milk.
- yogurt texture includes references to the texture of any intermediary gel produced during the yoghurt making process (e.g. acid gel strength).
- milk refers to any source of milk which can be used to make yoghurt.
- the milk is reconstituted skim milk.
- other milk sources such as whole milk or skim milk may be used.
- optimum pH means the pH for a measured casein: whey protein weight ratio in a milk to which whey protein has been added which results in a yoghurt having a desired gel strength after carrying out the process of the invention.
- the desired gel strength will usually be the highest, but other gel strengths may be selected.
- Whey proteins are often added to yoghurt to improve its texture, water holding ability and mouthfeel. It is thought that the effect of whey protein on yoghurt texture is related to the heat denaturation of the whey proteins, particularly ⁇ -lactoglobulin, in the presence of casein micelles.
- the applicant has discovered that heating the milk at a pH lower than the natural pH of the milk results in a firmer yoghurt texture.
- the whey protein fortification level is relatively low, the applicant has discovered that heating the milk at a pH above the natural pH of the milk results in a firmer yoghurt texture as the pH increases.
- Figure 1 shows that as the heat treatment pH of a non-fortified milk is increased, the texture of the final acid gel strength increases, but tapers off after the heat treatment pH reaches approximately 7.0.
- Figure 2 shows that the whey protein fortified starter (in this example 10% reconstituted skim milk with 1.2% added 80% whey protein concentrate) results in increased acid gel strength with lower heat treatment pH. This is in stark contrast with the non-fortified milk example shown in both Figures 1 and 2.
- whey protein fortified starter in this example 10% reconstituted skim milk with 1.2% added 80% whey protein concentrate
- Figure 3 shows that the whey protein concentration also affects the resulting acid gel strength.
- the whey protein concentration was under 0.32%, higher heat treatment pH levels resulted in higher acid gel strength.
- the whey protein concentration was above 0.32%, lower heat treatment pH levels resulted in higher acid gel strength.
- Figure 4 demonstrates that for any given whey protein fortified milk, the concentration of whey protein in the starter will affect what the optimal heat strength pH is (in order to give the highest acid gel strength).
- WPC80 refers to a whey protein concentrate containing about 80% protein.
- Example 1 Acid gels prepared from reconstituted skim milk.
- Reconstituted skim milk samples were prepared by adding low heat skim milk powder (lOOg, whey protein nitrogen index above 6; 37% protein, Fonterra Co-operative Group, Pahiatua Manufacturing Site, New Zealand) to purified water (900g, purified by reverse osmosis followed by filtration through Milli-QTM apparatus) to a final concentration of 10% (w/w) total solids.
- the casein to whey ratio was 4: 1 in the sample.
- the reconstituted skim milk samples were allowed to equilibrate at ambient temperature (about 20 °C) for at least 10 h before further treatment.
- the skim milk was separated into several sub-samples.
- the pH of the milk of each of the sub- samples was adjusted to be the range 6.5 to 7.1 with either 3M HC1 or 3M NaOH.
- the samples were allowed to equilibrate for at least 2 h and then minor re-adjustments were made.
- the pH- adjusted milk samples (50g) were placed in screw top glass bottles and heated at 80°C for 30 minutes in a water bath. After heat treatment, the milk samples were cooled by immersion in cold running water until the temperature was below 30 °C. The samples were stored for 6 h at ambient temperature after heat treatment and before any further analysis.
- the pH change with time was monitored using a combination glass electrode type InLab 422TM (Mettler ToledoTM, Urdorf, Switzerland) and standard pH meter. The pH gradually changed from pH 6.7 at the start to pH 4.2 after 6 h.
- the rheological changes during acidification were monitored with time using low amplitude dynamic oscillation on a standard controlled stress rheometer (e.g a PAAR PHYSICATM US 200 rheometer with the Z3 DIN (25 mm) cup and bob arrangement (PHYSICATM Messtechnik,GmbH, Stuttgart, Germany) or a Bohlin CVOTM rheometer and the C25 cup and bob arrangement (Bohlin Instruments UK, Cirencester, Gloucestershire, England)).
- a standard controlled stress rheometer e.g a PAAR PHYSICATM US 200 rheometer with the Z3 DIN (25 mm) cup and bob arrangement (PHYSICATM Messtechnik,GmbH, Stuttgart, Germany) or a Bohlin
- the samples heated at pH 6.5 had a gel strength (storage modulus) of 166.4 Pa.
- the samples heated at pH 6.55 had a gel strength (storage modulus) of 205.1 Pa.
- the samples heated at pH 6.6 had a gel strength (storage modulus) of 225.9 Pa.
- the samples heated at pH 6.65 had a gel strength (storage modulus) of 241.9 Pa.
- the samples heated at pH 6.7 had a gel strength (storage modulus) of 262.2 Pa.
- the samples heated at pH 6.9 had a gel strength (storage modulus) of 283.5 Pa.
- the samples heated at pH 7.1 had a gel strength (storage modulus) of 309.73 Pa.
- Reconstituted skim milk samples were prepared by adding low heat skim milk powder (lOOg, whey protein nitrogen index above 6; 37% protein, Fonterra Co-operative Group, New Zealand) to purified water (900g, purified by reverse osmosis followed by filtration through Milli-Q apparatus) to a final concentration of 10% (w/w) total solids.
- Whey protein concentrate (12g, ALACENTM 132, Fonterra Co-operative Group, New Zealand) was added to the milk.
- the whey protein concentrate level (1.2%) for WPC80 is equivalent to the addition of 1.0% whey protein (W/W) . This resulted in a casein to whey protein ratio of 1.6 : 1.
- the whey fortified reconstituted skim milk samples were allowed to equilibrate at ambient temperature (about 20 °C) for at least 10 h before further treatment.
- the samples heated at pH 6.6 had a gel strength (storage modulus) between 417 to 419 Pa.
- the samples heated at pH 6.7 had a gel strength (storage modulus) of 378 Pa.
- the samples heated at pH 6.8 had a gel strength (storage modulus) between 361 to 376 Pa.
- the samples heated at pH 6.9 had a gel strength (storage modulus) between 344 to 346 Pa.
- Example 3 Acid gels prepared from reconstituted skim milk with different levels of added whey protein.
- Reconstituted skim milk samples were prepared by adding low heat skim milk powder (lOOg, whey protein nitrogen index above 6; 37% protein, Fonterra Co-operative Group, New Zealand) to purified water (900g, purified by reverse osmosis followed by filtration through Milli-QTM apparatus) at 50°C to a final concentration of 10% (w/w) total solids.
- Whey protein concentrate (0 to 12g, ALACENTM 132, Fonterra Co-operative Group, New Zealand) was added to the milk.
- the whey fortified reconstituted skim milk samples were allowed to equilibrate at 50°C for at least one hour before further treatment.
- the sample was split into equal portions and pH adjusted using either 1 M NaOH or 1 M HC1 to values in the pH range 6.5 to 7.1. After holding overnight at 4°C, the samples were held at 30°C for 30 min and the pH was readjusted. Heat treatment (80°C for 30 min) was conducted in an 80°C shaking waterbath. The sample (150 mL in 500 mL Schott bottles) were placed in the waterbath, and continuously shaken. After 30 min, the bottles were removed from the waterbath and placed in ice/water slurry. The sample was held at 30°C for 4.5 h. The pH of the samples was then adjusted to 6.7 using 1 M NaOH or 1 M HC1. Table 4 summarises the samples that were prepared.
- Heated milk (39.2 g) and GDL (0.8g) were added together, stirred for 1 minute, poured into 50 mL plastic containers, and stored at 30°C for 18 h. Each sample was prepared in triplicate.
- the samples were analysed using a Universal TA-XT2TM texture analyser with a real time graphics and data acquisition software package (Stable Microsystems, Haselmare, England) to measure the gel strength.
- a 10-mm diameter probe was pushed into the acid gel samples (20°C) at a constant rate (1 mm/s) for a set distance (20 mm), and then withdrawn at the same rate.
- the response was measured as force versus time.
- the initial force required to penetrate the product, the breaking force and the positive area under the force/time curve were measured.
- the breaking force was a measure of the acid gel strength .
- Table 4 Composition and pH of samples for preparation of acid gels
- Reconstituted skim milk samples were prepared by adding low heat skim milk powder (lOOg, whey protein nitrogen index above 6; 37% protein, Fonterra Co-operative Group, New Zealand) to purified water (900g, purified by reverse osmosis followed by filtration through Milli-QTM apparatus) at 50°C to a final concentration of 15% (w/w) total solids.
- Whey protein concentrate (0 to 18g, ALACENTM 131, Fonterra Co-operative Group, New Zealand) was added to the milk.
- the whey fortified reconstituted skim milk samples were allowed to equilibrate at 50°C for at least one hour before further treatment.
- the sample was split into equal portions and pH adjusted using either 6 M NaOH or 6 M HC1 to values in the pH range 6.3 to 6.7. After holding overnight at 4°C. Heat treatment (90°C for 15 min) was conducted in an 90°C waterbath. The sample (200g in 250 mL Schott bottles) were placed in the waterbath. After 15 min, the bottles were removed from the waterbath and placed in ice/water slurry. The sample was held at 30°C for 4.5 h. The pH of the samples was then adjusted to 6.7 using 1 M NaOH or 1 M HC1. Table 6 summarises the samples that were prepared.
- Heated milk (39.2 g) and GDL (0.8g) were added together, stirred for 1 minute, poured into 50 mL plastic containers, and stored at 30°C for 18 h. Each sample was prepared in quadruplicate.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2004264306A AU2004264306A1 (en) | 2003-08-19 | 2004-08-19 | Process for producing yoghurt with controlled texture and consistency |
US10/569,024 US20070128324A1 (en) | 2003-08-19 | 2004-08-19 | Process for producing yoghurt with controlled texture and consistency |
EP04775115A EP1659872A1 (en) | 2003-08-19 | 2004-08-19 | Process for producing yoghurt with controlled texture and consistency |
MXPA06001852A MXPA06001852A (en) | 2003-08-19 | 2004-08-19 | Process for producing yoghurt with controlled texture and consistency. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NZ527678A NZ527678A (en) | 2003-08-19 | 2003-08-19 | Dairy product and process |
NZ527678 | 2003-08-19 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005016015A1 true WO2005016015A1 (en) | 2005-02-24 |
Family
ID=34192330
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/NZ2004/000189 WO2005016015A1 (en) | 2003-08-19 | 2004-08-19 | Process for producing yoghurt with controlled texture and consistency |
Country Status (7)
Country | Link |
---|---|
US (1) | US20070128324A1 (en) |
EP (1) | EP1659872A1 (en) |
CN (1) | CN1838883A (en) |
AU (1) | AU2004264306A1 (en) |
MX (1) | MXPA06001852A (en) |
NZ (1) | NZ527678A (en) |
WO (1) | WO2005016015A1 (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005041677A1 (en) | 2003-10-30 | 2005-05-12 | Arla Foods Amba | Stabilisers useful in low fat spread production |
WO2006068505A1 (en) * | 2004-12-24 | 2006-06-29 | Fonterra Co-Operative Group Limited | Dairy ingredient - preparation and use |
WO2011003426A3 (en) * | 2009-07-10 | 2011-03-10 | Arla Foods Amba | A drinkable acidified dairy product based on acid whey and a process of preparing it |
WO2014087054A1 (en) * | 2012-12-07 | 2014-06-12 | Valio Ltd | Milk-based products and methods for producing the same |
EP2675281B1 (en) | 2011-02-18 | 2015-04-08 | Valio Ltd | Milk-based product and a method for its preparation |
WO2015197496A1 (en) * | 2014-06-25 | 2015-12-30 | Nestec S.A. | Liquid dairy blend for culinary food products |
WO2016102774A1 (en) * | 2014-12-22 | 2016-06-30 | Valio Ltd | Whey protein concentrate, acidified milk products comprising the concentrate and methods therefor |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EA021820B1 (en) * | 2007-02-02 | 2015-09-30 | Арла Фудз Амба | Drinking yoghurt and process for manufacture thereof |
US11653660B2 (en) | 2013-04-11 | 2023-05-23 | Leprino Foods Company | Protein fortified yogurts and methods of making |
CN103766487A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Preparation method for additive-free stirred flavored fermented milk |
CA2970068C (en) * | 2014-12-22 | 2022-07-05 | Nestec S.A. | Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof |
CN111248266A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Preparation of high-protein pasteurized drinking yoghurt |
CN115152845B (en) * | 2021-07-29 | 2023-09-26 | 王天明 | Natural dairy product endogenous stabilizer and application thereof |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0789865B2 (en) * | 1986-04-28 | 1995-10-04 | 藤沢薬品工業株式会社 | Novel yogurt-like food coagulant and novel yogurt-like food using the same |
EP0696426A1 (en) * | 1994-08-13 | 1996-02-14 | Societe Des Produits Nestle S.A. | Process for preparing a texture forming agent for milk products |
US6313319B1 (en) * | 1998-09-25 | 2001-11-06 | Shimadzu Corporation | Method for purifying lactide and lactide for food additives |
-
2003
- 2003-08-19 NZ NZ527678A patent/NZ527678A/en unknown
-
2004
- 2004-08-19 WO PCT/NZ2004/000189 patent/WO2005016015A1/en active Application Filing
- 2004-08-19 AU AU2004264306A patent/AU2004264306A1/en not_active Abandoned
- 2004-08-19 US US10/569,024 patent/US20070128324A1/en not_active Abandoned
- 2004-08-19 CN CNA2004800238601A patent/CN1838883A/en active Pending
- 2004-08-19 EP EP04775115A patent/EP1659872A1/en not_active Withdrawn
- 2004-08-19 MX MXPA06001852A patent/MXPA06001852A/en not_active Application Discontinuation
Non-Patent Citations (3)
Title |
---|
AUGUSTIN M.A. ET AL.: "Use of blends of skim milk and sweet whey protein concentrates in reconstituted yogurt", AUSTRALIAN JOURNAL OF DIARY TECHNOLOGY, vol. 58, no. 1, 2003, pages 30 - 35, XP001166338 * |
BRITTEN M. ET AL.: "Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization", FOOD HYDROCOLLOIDS, vol. 15, no. 4-6, 2001, pages 609 - 617, XP008107537 * |
O'KENNEDY B.T. ET AL.: "Evaluation of milk protein interactions during acid gelation using a simulated yoghurt model", MILCHWISSENSCHAFT, vol. 55, no. 4, 2000, pages 187 - 190, XP008107596 * |
Cited By (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1677613A1 (en) * | 2003-10-30 | 2006-07-12 | Arla Foods amba | Stabilisers useful in low fat spread production |
AU2004284866B2 (en) * | 2003-10-30 | 2007-07-26 | Arla Foods Amba | Stabilisers useful in low fat spread production |
US8182856B2 (en) | 2003-10-30 | 2012-05-22 | Arla Foods Amba | Stabilizers useful in low fat spread production |
EP1677613B1 (en) * | 2003-10-30 | 2012-05-30 | Arla Foods Amba | Stabilisers useful in low fat spread production |
WO2005041677A1 (en) | 2003-10-30 | 2005-05-12 | Arla Foods Amba | Stabilisers useful in low fat spread production |
WO2006068505A1 (en) * | 2004-12-24 | 2006-06-29 | Fonterra Co-Operative Group Limited | Dairy ingredient - preparation and use |
AU2004325988B2 (en) * | 2004-12-24 | 2012-01-19 | Fonterra Co-Operative Group Limited | Dairy ingredient - preparation and use |
WO2011003426A3 (en) * | 2009-07-10 | 2011-03-10 | Arla Foods Amba | A drinkable acidified dairy product based on acid whey and a process of preparing it |
US10993454B2 (en) | 2011-02-18 | 2021-05-04 | Valio Ltd. | Milk-based product and a method for its preparation |
EP2675281B1 (en) | 2011-02-18 | 2015-04-08 | Valio Ltd | Milk-based product and a method for its preparation |
WO2014087054A1 (en) * | 2012-12-07 | 2014-06-12 | Valio Ltd | Milk-based products and methods for producing the same |
RU2689546C2 (en) * | 2012-12-07 | 2019-05-28 | Валио Лтд | Milk-based products and methods for production thereof |
EP3160245B1 (en) | 2014-06-25 | 2018-10-17 | Nestec S.A. | Liquid dairy blend for culinary food products |
US10709147B2 (en) | 2014-06-25 | 2020-07-14 | Societe Des Produits Nestle S.A. | Liquid dairy blend for culinary food products |
WO2015197496A1 (en) * | 2014-06-25 | 2015-12-30 | Nestec S.A. | Liquid dairy blend for culinary food products |
WO2016102774A1 (en) * | 2014-12-22 | 2016-06-30 | Valio Ltd | Whey protein concentrate, acidified milk products comprising the concentrate and methods therefor |
US11406110B2 (en) | 2014-12-22 | 2022-08-09 | Valio Ltd. | Whey protein concentrate, acidified milk products comprising the concentrate and methods therefor |
Also Published As
Publication number | Publication date |
---|---|
EP1659872A1 (en) | 2006-05-31 |
CN1838883A (en) | 2006-09-27 |
US20070128324A1 (en) | 2007-06-07 |
NZ527678A (en) | 2006-01-27 |
AU2004264306A1 (en) | 2005-02-24 |
MXPA06001852A (en) | 2006-05-31 |
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