METHOD FOR PRODUCING AN INGREDIENT COMPRISING A COMBINATION OF AT LEAST THREE MILK PROTEINS AND USE OF THE INGREDIENT OBTAINED

Abstract

A method for producing an ingredient comprising a combination of at least three milk proteins, the method comprising: mixing at least a primary liquid composition, comprising micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1, milk serum proteins B1 being different from denatured milk serum proteins C1, said micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1 being mixed in liquid form to obtain a mixture; applying at least 50 bars to the mixture; and obtaining the ingredient, wherein: a ratio of the dry mass of micellar caseins A1 to the mass of the total nitrogenous matter (TNM) of the ingredient is greater than or equal to 50%; a ratio of the dry mass of milk serum protein B1 relative to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 35%; a ratio of the dry mass of denatured milk serum protein C1 to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 45%; a ratio of the dry fat mass to the total dry mass in the ingredient is comprised between 0.2% and 6%. The ingredient. A method of production of a dairy product. The dairy product.

Claims

1. A method for producing an ingredient comprising a combination of at least three milk proteins, the method comprising: mixing at least a primary liquid composition, comprising micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1, milk serum proteins B1 being different from denatured milk serum proteins C1, said micellar caseins A1, milk serum proteins 131 and denatured milk serum proteins C1 being mixed in liquid form to obtain a mixture; applying at least 50 bars to the mixture; and obtaining the ingredient, wherein: a ratio of the dry mass of micellar caseins A1 to the mass of the total nitrogenous matter (TNM) of the ingredient is greater than or equal to 50%; a ratio of the dry mass of milk serum protein B1 relative to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 35%; a ratio of the dry mass of denatured milk serum protein C1 to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 45%; a ratio of the dry fat mass to the total dry mass in the ingredient is comprised between 0.2% and 6%.

2. The production method according to claim 1, wherein the primary composition is obtained by mixing at least one liquid composition A comprising micellar caseins A1, at least one liquid composition B comprising milk serum proteins B1, and at least one liquid composition C comprising denatured milk serum proteins C1.

3. The production method according to claim 1, wherein micellar caseins A1 are a concentrate of casein proteins A1, milk serum proteins 131 are a concentrate of milk serum proteins 131, and denatured milk serum proteins C1 are a concentrate of denatured milk serum proteins C1.

4. The production method according to claim 2, wherein micellar caseins A1 represent at least 50% by mass of the solids content of liquid composition A.

5. The production method according to claim 2, wherein milk serum proteins B1 represent at least 50% by mass of the solids content of liquid composition B.

6. The production method according to claim 2, wherein denatured milk serum proteins C1 represent at least 50% by mass of the solids content of liquid composition C.

7. The production method according to claim 1, wherein the ratio of the mass of total nitrogenous matter (TNM) to the solids by mass of the ingredient is greater than or equal to 50%.

8. The production method according to claim 1, wherein the dry mass in denatured milk serum proteins C1 is greater than the dry mass in milk serum proteins B1 in the mixture.

9. The production method according to claim 1, comprising pasteurization prior to obtaining the ingredient.

10. The production method according to claim 1, comprising atomization for obtaining a powder prior to obtaining the ingredient.

11. An ingredient comprising a combination of at least three milk proteins comprising micellar caseins A1, denatured milk serum proteins C1, and native milk serum proteins B1, that can be obtained by the implementation of the method according to claim 1.

12. The ingredient according to claim 11, wherein the ratio of the dry mass of micellar caseins A1 to the mass of the total nitrogenous matter (TNM) of the ingredient is greater than or equal to 50%; the ratio of the dry mass of milk serum proteins B1 to the mass of the TNM of said ingredient is greater than or equal to 5%, and less than or equal to 25%; the ratio of the dry mass of denatured milk serum proteins C1 to the mass of the TNM of said ingredient is greater than or equal to 10% and less than or equal to 45%, the ratio of the dry fat mass to the total dry mass of said ingredient is greater than or equal to 0.2% and less than or equal to 6%.

13. A method for the production of a dairy product comprising implementation of the method of claim 1, said dairy product being chosen from at least one of the following lists: List I consisting of stirred yogurts, steamed yogurts, thermized yogurts, drinkable yogurts, yogurt mousses, stirred and steamed fermented milk, soft cheeses, fresh cheeses, stretched-curd cheeses, spreadable cheeses, uncooked pressed cheeses, semi-cooked pressed cheeses, cooked pressed cheeses, and any dairy product obtained by using a method comprising coagulation during which pH is lowered, acidified and/or fermented dairy products, or a combination thereof; List II consisting of: dairy products obtained by a method which does not include coagulation during which pH is lowered, processed cheeses, spreadable cheeses, ice creams, and dessert creams, or a combination thereof; List III consisting of: protein drinks, protein gels, protein bars, and extruded products or a combination thereof.

14. A dairy product comprising an ingredient according to claim 11, wherein said dairy product is chosen from at least one of the following lists: List I consisting of stirred yogurts, steamed yogurts, thermized yogurts, drinkable yogurts, yogurt mousses, stirred and steamed fermented milk, soft cheeses, fresh cheeses, stretched-curd cheeses, spreadable cheeses, uncooked pressed cheeses, semi-cooked pressed cheeses, cooked pressed cheeses, any dairy product obtained by using a method comprising coagulation during which pH is lowered, acidified and/or fermented dairy products, or a combination thereof; List II consisting of: dairy products obtained by a method which does not include coagulation during which pH is lowered, processed cheeses, spreadable cheeses, ice creams, dessert creams, or a combination thereof; List III consisting of: protein drinks, protein gels, protein bars, and extruded products, or a combination thereof.

15. The dairy product according to claim 14, wherein the ratio of the dry fat mass to the solids by mass of said dairy product is less than or equal to 15%.

16. The production method according to claim 2, wherein micellar caseins A1 represent at least 70% by mass of the solids content of liquid composition A.

17. The production method according to claim 2, wherein milk serum proteins B1 represent at least 70% by mass of the solids content of liquid composition B.

18. The production method according to claim 2, wherein denatured milk serum proteins C1 represent at least 60% by mass of the solids content of liquid composition C.

19. The production method according to claim 1, wherein the ratio of the mass of total nitrogenous matter (TNM) to the solids by mass of the ingredient is greater than or equal to 80%.

20. The production method according to claim 1, wherein the dry mass in denatured milk serum proteins C1 is greater of at least 1.5 times than the dry mass in milk serum proteins B1 in the mixture.

Description

[0147] The present invention will be better understood on reading the examples of embodiment and comparative examples described below, cited in a non-limited way, in support of the following figures, in which:

[0148] FIG. 1 shows the % of supernatant on the ordinate obtained for different protein concentrations in the mixtures tested by the liquid method (LM1, LM2) and by the dry method (DM1, DM2) and different temperature conditions,

[0149] FIG. 2 is a graph showing on the ordinate the mass percentages of the proteins found in the supernatant fraction and in the fraction remaining in the bottom of the test specimen pellet of a mixture obtained by dispersing a powdered ingredient of the invention in water (LM1, LM2), on the one hand, and a mixture obtained by the dispersion of three protein powders (DM1, DM2) in water, on the other hand. Each of the mixtures comprises 10% by mass of protein relative to the total mass (including water) and is heated to 50° C. with stirring for one hour.

[0150] FIG. 3 shows the sensory profiles for cream cheese 1 and comparative cream cheese 1 on a scale of 0 to 4 for the 5 criteria evaluated: brittleness, mouthfeel, creaminess, firmness, and granularity.

[0151] FIG. 4 shows the sensory profiles for feta 1 and comparative feta 1 on a scale of 0 to 4.5 (by increments of 0.5) for the 5 criteria evaluated: brittleness, mouthfeel, creaminess, firmness, and granularity.

[0152] FIG. 5 shows the firmness (g) and viscosity (cP) obtained on the ordinate for a stirred yogurt 1 according to the invention, a comparative stirred yogurt in which only the powdered micellar caseins A1 have been added, and a comparative stirred yogurt in which only the powdered denatured C1 milk serum proteins were added on the abscissa.

[0153] FIG. 6 shows the sensory profiles for a stirred yogurt 1 (invention) and comparative stirred yogurt based on micellar caseins A1 on a scale of 0 to 4 (by increments of 0.5) for the 5 criteria evaluated: dryness, mouthfeel, creaminess, firmness, and granularity.

[0154] FIG. 7 shows the sensory profiles for a fresh cheese according to the invention (fresh cheese LM1) and a comparative stirred yogurt based on micellar caseins A1 on a scale of 0 to 5 (by increments of 0.5) for the 5 criteria evaluated: brittleness, mouthfeel, creaminess, firmness, and granularity.

(I) INGREDIENT ACCORDING TO THE INVENTION

a—Production of a Non-Limiting Example of an Ingredient According to the Invention (LM1, LM2, LM3)

[0155] A primary composition is prepared by mixing a liquid composition A comprising micellar caseins A1 (solids by mass of 12.5%; pH of 6.8; TNM mass/total dry mass of 89%; dry mass of micellar caseins/TNM mass of 92%, temperature of 5° C.), with a liquid composition B comprising undenatured milk serum proteins B1 (solids content by mass of 21%; pH of 6.6; TNM mass/total dry mass of 84%; temperature of 5° C.), and a liquid composition C comprising denatured milk serum proteins C1 (solids by mass of 7.1%; pH of 6.6; TNM mass/total dry mass of 84%; temperature of 5° C.). The ratio (by mass) between liquid compositions A, B and C is: 1.0:0.1:0.8

[0156] The mixture obtained is kept at a temperature of around 5° C. and a speed of around 200 RPM.

[0157] The primary composition obtained at the end of mixing step i) optionally undergoes a concentration step ii) to adjust the total dry mass during which the composition is heated at 45° C. for at least 5 minutes, especially under vacuum.

[0158] The primary composition obtained at the end of step i) or ii) then undergoes a step of applying pressure of at least 50 bars, by passage through at least one homogenization head applying 50 bars to the mixture. In this specific example, homogenization is done by a first head applying first 50 bars, then by a second head applying 50 bars, the mixture is then subjected to 100 bars. Homogenization can be done by a GEA Ariete homogenizer. The duration of homogenization is then simultaneous, notably at least one second.

[0159] The liquid ingredient is then obtained. The liquid ingredient then undergoes an atomization step by spraying by high pressure nozzles (approximately 200-300 bars). The ingredient is found in the powdered form and then corresponds to the powdered ingredient referenced LM1 in the remainder of this text.

[0160] The TNM mass of ingredient LM1 relative to its total dry mass is around 85%, the mass of micellar caseins A1 relative to the TNM mass is around 60%, the mass of proteins B1 relative to the TNM mass is around 15%, the mass of proteins C1 relative to the TNM mass is around 25%.

[0161] To obtain ingredient LM1, liquid compositions B and C come from cheese production and liquid composition A comes from membrane filtration of milk.

[0162] The same process and the same recipe are used for the preparation of an ingredient LM2 with the difference that liquid compositions A and B result from membrane filtration of milk and liquid composition C results from cheese production.

[0163] The same process and the same recipe are used for the preparation of an ingredient LM3 with the difference that the method comprises a step of applying 50 bars by pumping the mixture of step i) using a high pressure pump for its supply to an atomization device to undergo an atomization step by spraying by high-pressure nozzles (200 bars at most).

b—Production of a Comparative Example

[0164] To produce a mixture of powders by the dry method (DM) the different sources of proteins in liquid form are used for the preparation of the primary composition (liquid compositions A, B and C): micellar caseins A1 (sold under the brand name PROMILK 872 B by INGREDIA), serum proteins B1, and denatured serum proteins C1 were dried independently of each other according to an atomization process known in the state of the art.

[0165] The three powders for the dry method are then mixed by following the recipe used for ingredients LM1 and LM2 to obtain comparative ingredients DM1 and DM2.

II—REHYDRATION STUDY

[0166] Rehydration protocol: The powders LM1, LM2, DM1 and DM2 are rehydrated at a mass concentration of 5% and 10% of proteins relative to the total mass of the mixture (including water). The powder is dispersed in demineralized water previously heated to 50° C. The powder is then dispersed with stirring via a turbine with a deflocculating paddle, then left with stirring in an oven at 50° C. for 1 or 2 hours. A sample mass (Me) is centrifuged (5 min at 300 G) leading to non solubilized material in the form of a pellet (Eppendorf). The supernatants (Ms) are weighed, and the amount of rehydration is determined by calculation according to the following formula (Ms/Me)*100, the results of which are reported in graph form in FIG. 1 attached.

[0167] Analyses of the mass contents of proteins are performed on the supernatant fraction and the fractions remaining in the test specimen pellet. These analyses are shown on the graph of FIG. 2.

[0168] Note that in FIG. 1 the mixtures of powders obtained by the liquid method (LM1, LM2) have clearly improved rehydration rates compared to the mixtures of powders obtained by the dry method (DM1, DM2), i.e. an improvement of approximately 11% for mixtures with 5% protein by mass, and about 22% for mixtures with 10% protein by mass, regardless of the heating time (1 hour or 2 hours) even combined with a further heating at 92° C. for 5 min. In fact, the different heat treatments do not improve the rehydration of dry mixes (DM1, DM2).

[0169] Note in FIG. 2 that in addition nearly 93% of the proteins of the mixture obtained by the dispersion of the powders formed by the liquid method (LM1, LM2) are found in the supernatant while only 43% or 52% of the proteins of the mixture obtained by the dispersion of the powders formed by the dry method (DM1, DM2) are found in the supernatant. The supernatant obtained by implementing the ingredient according to the invention in the powder form (LM1, LM2) is therefore of better quality than that (DM1, DM2) obtained by the combination of three powders A1, B1 and C1. This arrangement makes it possible to save protein and ensure that the properly solubilized combined proteins are effectively available for the improvement of the functional properties of food products.

III—CREAM CHEESE PRODUCTION

[0170] The cream cheeses tested below are obtained by implementing the following method known as techno quark: mix the skimmed milk and the cream in the vat of a carousel at 50° C.; when the mixture reaches 50° C., add the protein powder with stirring (either the mixture of three powders by the dry method (DM1, DM2), or the ingredient according to the invention in powder form (LM1, LM2); leave to hydrate at 50° C. for 1 hour with gentle stirring; pasteurize the product obtained in a tubular pasteurizer (with preheating to 72° C., then a homogenization step at 72° C. at 100 bars (two homogenization heads, and 50 bars applied per homogenization head); chamber at 92° C. for 5 minutes; and cool to 32° C.); introduce the product into a disinfected bucket; add the ferments (10 g of ferment, type XT 208, per 100 kg of product to be treated), and rennet (Chymax+at a rate of 1.4 mL per 100 kg of product to be treated) and mix; incubate at 27° C. overnight; obtaining a quark; break the quark with a whisk and place 8 kg in the Stephan device; preheat to 50° C. with stirring; add 40 g of a stabilizing agent (for example Plus stabisil 3707-1) and 64 g of salt; heat treat at 82° C. for 5 seconds with stirring; homogenize the product through two homogenization heads applying 50 bars for the first, and 150 bars for the second; after homogenization, package in cream cheese jars and yogurt jars for the texture test. The functional properties, including texture and test, are evaluated 6 days after packaging and storage in a cold chamber at 4° C.

[0171] Cream cheeses comprising 8% by mass of protein in the solids were formulated according to the different compositions defined below in table 1 comprising the addition of an ingredient according to the invention LM1 and LM2, and the addition of a powder obtained by dry method combining three proteins A1, B1 and C1 (DM1, DM2).

TABLE-US-00001 TABLE 1 Comparative Comparative Composition Cream Cream Cream Cream % (m/m) Cheese 1 Cheese 2 Cheese 1 Cheese 2 Skim milk 68.00% 68.00% 68.00% 68.00% Cream 26.00% 26.00% 26.00% 26.00% Powder LM1 6.00% Powder LM2 6.00% Powder DM1 6.00% Powder DM2 6.00%

TABLE-US-00002 TABLE 2 Comparative Comparative Composition Cream Cream Cream Cream % (m/m) Cheese 1 Cheese 2 Cheese 1 Cheese 2 Total solids 24% 24% 24% 24% Proteins  8%  8%  8%  8% Lipids 11% 11% 11% 11% Carbohydrates  4%  4%  4%  4%

TABLE-US-00003 TABLE 3 Comparative Comparative Cream Cream Cream Cream Cheese 1 Cheese 2 Cheese 1 Cheese 2 Firmness (g) 39 39 57 55 Increase in Reference +47% +43% firmness (%)

[0172] Firmness is tested using a TA.XTplusC texture analyzer, (Stable Micro Systems, UK). This texture analyzer evaluates the force (gram) necessary to deform the product by penetration. For cream cheese, we use a geometry referenced P5, at a product penetration speed of 1 mm/s, over a distance of 10 mm and an extraction speed of 1 mm/s.

[0173] The evaluated product is packaged in a plastic container of 170 mL between 8° C. and 10° C.

[0174] The product texture measurements show that the innovative method reduces the texture of cream cheese. Indeed, cream cheeses 1 and 2 according to the invention have a higher firmness of 43% to 47% relative to comparative cream cheeses 1 and 2.

[0175] Tastings were performed on cream cheese 1 and on comparative cream cheese 1 using the following tests: triangle test according to standard NF ISO 4120: 2007 to establish whether products are considered to be different, preference test, and a descriptive analysis via a tasting to establish the sensory profiles reproduced in FIG. 3.

[0176] The triangle test relates to three anonymous tests presented to the people responsible for evaluating the sensory properties. In this test, it is stipulated that two of these three products are the same, and each tester must then identify the different product (forced choice: when the tester sees no difference, they must indicate a random choice). A certain number of correct responses for the two products are identified as different.

[0177] The number of testers is 22. For a relevance threshold set at 5%, the minimum number of correct responses necessary to conclude that there is a perceptible difference is 12 people.

[0178] Regarding the evaluation of the three products therefore comprising at least cream cheese 1 and comparative cream cheese 1, we obtain 16 correct answers and 6 wrong answers out of 22 answers given. Cream cheese 1 according to the invention and comparative 1 are therefore judged to be different.

[0179] To consolidate the results, a blind preference test between the 2 products is performed. Cream cheese 1 was then considered by 19 testers as melting better, being creamier and smoother and having a better mouthfeel than comparative cream cheese 1 considered too firm to the spoon and too gritty.

[0180] Finally, a testing is done according to standard ISO 22935: 2009. Five criteria to be analyzed are determined (Brittleness, Granularity, Creaminess, Mouthfeel, Firmness) and a panel of 22 tasters is invited to taste cream cheese 1 and comparative cream cheese 1.

[0181] The results are shown in FIG. 3 reproducing the sensory profiles of the cream cheeses tested. Cream cheese 1 exhibits better creaminess and mouthfeel than comparative cream cheese 1 and less granularity, firmness and brittleness than comparative cream cheese 1. For the cream cheese application, the ingredient according to the invention significantly improves the sensory properties and texture of cream cheese. The ingredient according to the present invention thus makes it possible to develop reduced fat cream cheeses (11% fat in this example) that exhibit improved taste and nutritional characteristics.

IV—PRODUCTION OF LIGHT FETA

[0182] Feta is a curd cheese in brine from milk from the Balkans and Turkey, European PDO as of 2002. A major industry then developed, producing feta from a liquid pre-cheese (Mistry MMV process, Maubois 2004). Feta generally comprises 23% fat by mass relative to the total mass and light feta generally comprises between 9 and 10% fat by mass relative to its total mass. The feta produced below comprises 10% fat by mass relative to its total mass.

[0183] Three types of feta were produced: with the ingredient according to the invention (LM1), with powdered concentrates of micellar caseins A1 alone, and finally with powdered concentrates of denatured milk serum proteins C1 (as defined in Section I). The different compositions and test results are shown in Table 4 below.

[0184] The feta was produced by implementing the following process: mix and heat the skim milk and the cream to 50° C.; hydrate powdered LM2 or DM2 or micellar caseins A1 or denatured milk serum proteins C1 by adding them to the previous mixture of milk and cream at 50° C. for one hour, without stirring; heat the previous mixture to 70° C.; homogenize at 70° C. using two homogenization heads, the first head applying 150 bars and the second head applying 50 bars; heat treat for 15 seconds at 80° C.; cool the mixture to 40° C.; add salt with stirring to the mixture; add the ferments with stirring to the mixture (white dairy 80, 1 U/kg of feta); add the rennet with stirring (Chymax+, 14 mL pure/100 kg of the mixture) for approximately 30 minutes; and put in the oven for 16 hours at 32° C. The pH of the feta obtained is 4.6 to 4.8. The feta is stored at 4° C. and the analyses, including taste tests, are done 6 days after production.

[0185] Firmness is measured as described in Section II concerning the production of cream cheese with the following differences: cone geometry, at a product penetration speed of 3 mm/s, over a distance of 15 mm and an extraction speed of 10 mm/s. The evaluated product is packaged in a plastic jar of 365 mL. The texture measurements shown in Table 4 confirm that the combination of proteins A1, B1 and C1 by the liquid method make it possible to control the texture of feta while making feta creamier in the tasting.

TABLE-US-00004 TABLE 4 With addition of an LM2 With addition With addition ingredient of micellar of denatured Compositions of light feta Feta 1 caseins serum proteins Ingredients Skim milk 60% 60% 60% % by mass/ Cream 25% 25% 25% mass Powder LM2 14% — — composition Casein rich powder — 14% — Denatured serum — — 14% protein rich powder Ferment & Rennet Yes yes Yes Salt  1%  1%  1% Composition % Total Solids 31 31 32 % mass/ % Total Nitrogenous 14 14 14 total mass Matter (including % Fat 11 11 11 water) Texture Firmness in g 579 751 74 analysis Standard deviation 7.3 19.0 1.0 Difference in Corresponds to the +30%/ −87%/ firmness reference reference reference Taste Good milky taste Too granular No texture Crumbly and creamy Too dry, too To runny firm Preference (1 = product 1 2 3 preferred):

[0186] A comparative feta 1 was made according to the same process, and the same composition as that described in Table 4, as those used for the production of feta 1 according to the invention by using the DM2 powder, the production of which is described in I) a).

[0187] A triangle test such as the one described in Section II above is done on feta 1 according to the invention and comparative feta 1. The number of testers is 16. For a relevance threshold set at 5%, the minimum number of correct responses necessary to conclude that there is a perceptible difference between feta 1 and comparative feta 1 is 9 people. Accordingly, 11 correct responses and 5 incorrect responses were obtained out of 16 responses. Feta 1 and comparative feta 1 are therefore judged to be different. The preference test indicates that feta 1 is preferred by 15 tasters versus a single taster for comparative feta 1. The tasters who favored feta 1, judge it creamier, having a better taste, and being more unctuous than comparative feta 1, and also consider it more brittle. Sensory profiles for feta 1 and comparative feta 1 are also established according to ISO standard 22935:2009 and are shown in FIG. 4. The number of tasters is 16. Feta 1 was thus judged as being less brittle and having better mouthfeel than comparative feta 1. The ingredient according to the present invention thus advantageously makes it possible to develop reduced fat feta (11% fat in this example) that exhibits improved taste and nutritional characteristics.

V—PRODUCTION OF A STIRRED YOGURT

[0188] According to CODEX STAN 243 international standards, yogurts and fermented milk must contain a minimum of 2.7% protein calculated by multiplying nitrogen by a factor of 6.38. They generally contain 4%.

[0189] Three types of stirred yogurt were produced: with the powdered ingredient according to the invention (LM1), with powdered concentrates of micellar caseins A1 alone, and finally with powdered concentrates of denatured milk serum proteins C1 (as defined in Section I). The different compositions and test results are shown in Table 5 below.

[0190] A fourth type of stirred yogurt was produced which is identical to that obtained with ingredient LM1, except that the ingredient LM1 is replaced by the ingredient LM3.

[0191] The stirred yogurts were produced by the implementation of the following method: mix the skim milk in the vat of a carousel at 50° C.; when the mixture reaches 50° C., add the powder LM1 or micellar caseins A1 alone or denatured milk proteins C1 with stirring; leave to hydrate at 50° C. for 45 minutes with gentle stirring, pass the mixture through the tubular pasteurizer (vapor pressure: 1.8 bars; counterpressure: 3 bars; preheat to 70° C., homogenize at 70° C. with a first homogenization head applying 50 bars then a second homogenization head at 100 bars, the booster pressure is 3.5 bars, chamber at 92° C. for 5 min, and cool to 48° C.); place the mixture in a sanitized bucket; add the ferments (YF-L812, 50 U/250 L of mixture) then mix; incubate at 43° C. for about 6 hours; stop incubation when the pH reaches 4.65 (+/−0.05); break the curd with a whisk; pass the mixture through a curd smoothing machine; pass the product through a yogurt smoothing machine; place the yogurt obtained in yogurt jars (125 mL) and store it in a cold room at 4° C. for at least 6 days before carrying out the tastings and various analyses. The yogurt viscosity (cP) is measured by a Haake Viscotester VT7

[0192] (Thermo Scientific, USA) with an R6 geometry, at a shear speed of 100 RPM. The measurement is made by immersing the geometry to the limit indicated by the equipment (˜⅓ of the height of the product). The measurement is done on 3 different samples resulting from the same production.

[0193] The product texture is measured using the TAXTplusC texture analyzer (Stable Micro Systems, UK) as defined in Section II with the difference that the geometry used is an extrusion disc referenced A/BE-d35, at a product penetration speed of 1 mm/s, over a distance of 30 mm and an extraction speed of 1 mm/s. The compositions and results of the tests carried out on stirred yogurt 1 and the comparative yogurts obtained with either micellar caseins A1 added alone or denatured serum proteins C1 are shown in Table 5 below.

TABLE-US-00005 TABLE 5 With addition With addition of micellar of denatured With addition caseins serum proteins LM1 Stirred Comparative Comparative Stirred yogurt compositions yogurt 1 yogurt yogurt Ingredients Skim milk 91.7% 91.7% 91.7% % by mass/ Powder LM1 8.2% mass Casein rich powder 8.2% — composition Denatured serum — — 8.2% protein rich powder Composition % Total solids 17 17 17 % mass/ % Total Nitrogenous 10 10 10 total mass Matter (including % Fat 0.5 0.5 0.5 water) Taste thickness, too thick, less watery, grainy sheen, shiny, dry smoothness, creaminess

[0194] The viscosity and firmness measurements are shown in FIG. 5. After the texture measurements indicated in FIG. 5, it is observed that the comparative stirred yogurts based on denatured serum proteins C1 are not sufficiently textured. This comparative yogurt is described as being watery in the mouth. Stirred yogurt 1 according to the invention offers firmness (in g) and viscosity (cP) close to those obtained for the comparative yogurt based on micellar caseins A1 alone. The yogurt obtained with ingredient LM3 has a texture of around 180 g.

[0195] The sensory profiles of high-protein yogurts are shown in FIG. 6 and indicate that stirred yogurt 1 is creamier, has a better mouthfeel and is less grainy than the comparative yogurt based on micellar caseins A1.

[0196] A comparative stirred yogurt 1 was made according to the same process, and the same composition as that described in Table 5, as those used for the production of stirred yogurt 1 according to the invention by using powder DM2, the production of which is described in I.

A triangle test such as the one described in Section II above is done on stirred yogurt 1 according to the invention and a comparative stirred yogurt 1. The number of testers is 19. For a relevance threshold set at 5%, the minimum number of correct responses necessary to conclude that there is a perceptible difference between stirred yogurt 1 and comparative stirred yogurt 1 is 11 people. Accordingly, 14 correct responses and 5 incorrect responses were obtained out of 19 responses. Stirred yogurt 1 and comparative stirred yogurt 1 are therefore judged to be different.

VI—PRODUCTION OF FRESH CHEESES

[0197] Fresh cheeses were produced by implementing the following process: mix the skimmed milk (i.e. 94.90% by mass of the composition) in the vat of a carousel at 50° C., when the mixture reaches 50° C., add powder LM1 or powder A1 (concentrate of micellar caseins) (i.e., 5.10% by weight of the composition) with stirring; leave it to hydrate at 50° C. for 45 minutes with gentle stirring; then pass the mixture through a plate pasteurizer (92° C./5 min); preheat it to 70° C., homogenize at 70° C. with a first homogenization head applying 50 bars then a second homogenization head at 100 bars, chamber at 92° C. for 5 minutes and cool to 32° C.; place the mixture in a sanitized bucket; add the ferments (Creamy 1.0, 10 U/100 kg) and the rennet (Chymax+1.4 ml/100 kg), then mix; incubate at 32° C. for 16 hours; stop incubation when the pH reaches 4.8 (+/−0.05); break the curd with a whisk; then put it in the curd smoother; place the cream cheese obtained in yogurt jars (125 g) and store it in a cold room at 4° C. for 6 days before tasting.

[0198] The sensory profiles of the fresh cheeses are shown in FIG. 7. Fresh cheese LM1 is creamier, has a better mouthfeel, is less dry, not grainy and less firm than the comparative fresh cheese with micellar casein (A1).