METHOD FOR PRODUCING A SOLID INGREDIENT, SOLID INGREDIENT WHICH CAN BE OBTAINED BY IMPLEMENTING SAID PRODUCTION METHOD, AND USES OF SAID INGREDIENT

Abstract

The present invention relates to a method for producing a solid food ingredient, comprising the steps: i) providing a liquid dairy composition comprising at least 50 wt % caseins relative to its total dry mass, and comprising at most 20 wt % fat(s) relative to its total dry mass; ii) adding at least one transglutaminase to the composition of step i), at a dose less than or equal to 3 units per gram of total nitrogenous matter (TNM); iii) at least partially cross-linking the caseins of the liquid composition comprising said at least one transglutaminase; iv) inactivating said at least one transglutaminase; v) transforming the liquid composition obtained after step iv) into a solid ingredient.

Claims

1. A method for producing a solid food ingredient wherein said method-t comprises the following steps: i) providing a liquid dairy composition comprising at least 50 wt % caseins relative to its total dry mass, and comprising at most 20 wt % fat(s) relative to its total dry mass; ii) adding at least one transglutaminase to the composition of step i), at a dose less than or equal to 3 units per gram of total nitrogenous matter (TNM); iii) at least partially cross-linking the caseins of the liquid composition comprising said at least one transglutaminase; iv) inactivating said at least one transglutaminase; v) transforming the liquid composition obtained after step iv) into a solid ingredient; vi) obtaining said solid ingredient.

2. The production method according to claim 1, wherein the liquid composition at step iii) has a pH greater than or equal to 5.0.

3. The production method according to claim 1, wherein the temperature of the liquid composition at step iii) is greater than or equal to 0° C. and less than or equal to 55° C.

4. The production method according to claim 1, characterised in that the duration of step iii) is greater than or equal to 30 minutes.

5. The production method according to claim 1, wherein said method comprises a step of pasteurising the liquid composition of step i) before step ii).

6. The production method according to claim 1, wherein step v) comprises a step of spray drying.

7. The production method according to claim 1, wherein the degree of cross-linking of proteins in the solid ingredient is greater than 0% and less than or equal to 70%.

8. The production method according to claim 1, wherein the liquid composition at step i) comprises at least 70 wt % total nitrogenous matter (TNM) relative to its total dry mass.

9. The production method according to claim 1, wherein the liquid composition at step i) comprises at most 10 wt % fat(s) relative to its total dry mass.

10. The production method according to claim 1, wherein the solid ingredient obtained at step vi) comprises at least 70 wt % total nitrogenous matter relative to its total dry mass.

11. The production method according to claim 1, wherein the solid ingredient obtained at step vi) comprises at least 70 wt % caseins relative to its total dry mass.

12. The production method according to claim 1, wherein the liquid composition at step i) comprises at least 1 wt % calcium relative to its total dry mass.

13. The production method according to claim 1, wherein the solid ingredient obtained at step vi) comprises at least 1 wt % calcium.

14. The production method according to claim 1, wherein at most 60% of the proteins of the liquid composition after step iii) have molecular weights greater than or equal to 400,000 daltons.

15. A solid food ingredient obtainable by the production method according to claim 1.

16. The solid food ingredient according to claim 15, wherein at most 50% of the proteins of said solid ingredient have molecular weights greater than or equal to 400,000 daltons.

17. A production method of a dairy product, said dairy product being chosen from at least one of the following lists: list I consisting of: stirred yoghurts, steamed yoghurts, thermised yoghurts, drinkable yoghurts, yoghurt foams, stirred and steamed fermented milks, soft cheeses, fromage frais, pasta filata cheeses, spreadable cheeses, uncooked pressed cheeses, semi-cooked pressed cheeses, cooked pressed cheeses and any dairy product obtained by implementing a method comprising a step of coagulation during which the pH is lowered, or a combination thereof; list II consisting of: dairy products not comprising a step during which the pH is lowered; and list III consisting of: protein beverages, protein gels, protein bars, extruded products, or a combination thereof; wherein said production method comprises the use of the solid food ingredient according to claim 15.

18. The production method according to claim 17, wherein the dairy product is chosen in at least one of the list I and list II, and wherein the mass fraction of said ingredient relative to the total mass of said dairy product is greater than 0% and less than or equal to 10%.

19. The production method according to claim 17, wherein the dairy product is chosen from list III and wherein the mass fraction of said ingredient relative to the total mass of said dairy product is greater than 10% and less than or equal to 30%.

20. A texturising agent for a dairy product wherein said texturising agent is the solid food ingredient of claim 15.

21. An agent improving the fluidity of protein beverages, wherein said agent is the solid food ingredient according to claim 15.

22. An agent for the production of processed cheeses without emulsifying salt, wherein said agent is the food ingredient according to claim 15.

23. A thickener agent for a dairy product wherein said thickener agent is the solid food ingredient according to claim 15.

Description

DESCRIPTION OF THE DRAWINGS

[0181] The invention will be better understood upon reading the following description of embodiments of the invention, given as non-limiting examples and with reference to the attached figures, wherein:

[0182] FIG. 1 is a graph showing the elution profile of a control liquid composition comprising native non-cross-linked caseins A;

[0183] FIG. 2 is a graph showing the elution profile of an exemplary rehydrated solid ingredient (B) according to the invention;

[0184] FIG. 3 is a table showing the values of DP and Delta DP for a control (A) comprising caseins that are not cross-linked by TG, and ingredients according to the invention B, B1, B2 and B3;

[0185] FIG. 4 is a table showing the distribution of molecular weights of a control liquid composition comprising native non-cross-linked caseins A before spray drying, and of the liquid composition B obtained according to the invention at step iv) and therefore before its transformation into a solid;

[0186] FIG. 5 is a table showing the distribution of molecular weights of a control liquid composition comprising native non-cross-linked caseins A after spray drying (then rehydration for the tests) designated as ingredient A, and rehydrated solid ingredients B, B2, and B3 for the tests in an aqueous solution at 10% total proteins (thus obtained at step vi);

[0187] FIG. 6 is a curve showing the particle size distribution as a function of their accumulated volumes in the ingredients A, B and B1; the size is studied in an aqueous solution at 2% total proteins;

[0188] FIG. 7 is a table showing the compositions and the results of the tests on low-fat set yoghurts A to D;

[0189] FIG. 8 is a table showing the compositions and the results of the tests on block cheeses to be sliced A, B and C;

[0190] FIG. 9 is a table showing the compositions and the results of the tests on spreadable processed cheese aluminium triangle portions A, B and C;

[0191] FIG. 10 is a graph showing the development of the creaming during the production of spreadable processed cheeses A, B and C;

[0192] FIG. 11 is a table showing the compositions and the results of the tests on block cheeses to be sliced A, B and C, without emulsifying salt.

[0193] FIG. 12 is a table showing the compositions of high-protein beverages A, B and C;

[0194] FIG. 13 is a histogram showing the viscosity is measured on the high-protein beverages A, B and C after their production;

[0195] FIG. 14 is a photograph showing, from left to right, the high-protein beverages A, B and C, after sterilisation at UHT, upside down, after one month of storage;

[0196] FIG. 15 is a histogram showing the viscosities measured on the high protein beverages A, B and C before UHT sterilisation (ultra-high temperature), then 4 and 21 days after UHT sterilisation;

[0197] FIG. 16 is a histogram showing the viscosities measured on the high protein beverages B at protein mass concentrations of 15% and 17% after UHT sterilisation, at 1, 7 and 21 days;

[0198] FIG. 17 is a table showing the compositions of aerated fromage frais A, A11 and B;

[0199] FIG. 18 is a histogram showing the change in firmness (g) at 1 day and at 14 days for the aerated cheeses A, A11 and B;

[0200] FIG. 19 shows the sensory analysis of aerated cheeses A, A11 and B;

[0201] FIG. 20 is a table showing the compositions and the results of the so-called “cream cheese” cheeses A, B and C;

[0202] FIG. 21 is a table showing the compositions and results for processed fromage frais A, B and C.

DESCRIPTION OF THE EMBODIMENTS

[0203] I—Example of Production of a Solid Ingredient According to the Invention

[0204] A liquid composition is prepared from a liquid casein concentrate, in particular native micellar caseins, having a dry extract by weight of 10.5%, a pH of order 6.9, a mass ratio TNM/DM (dry matter) of order 86%; and a mass ratio micellar caseins/TNM of order 92% (step i). This casein concentrate is, in particular, a retentate of a membrane microfiltration step of milk, more particularly not having undergone a transformation step from a liquid into a solid. The mass ratio of whey proteins/TNM is less than or equal to 10%, for example of order 8%. The mass ratio of fat(s)/DM (dry matter) is, in this specific example, of order approximately 2%.

[0205] The liquid composition preferably undergoes a thermal treatment during which it is heated, in particular it undergoes pasteurisation, in this specific example at a temperature of order 85° C. for 2 seconds. Said liquid composition is then preferably cooled to a temperature between 35° C. and 45° C., in this specific example to approximately 38° C.

[0206] A determined dose of transglutaminase protein is then added to this liquid composition at approximately 38° C., in particular a dose of 0.40 U/g of TNM (step ii). This is preferably the transglutaminase protein “Activia YG” from Ajinomoto having an activity in this specific example of 110 units per gram of TG. The number of units is indicated by the manufacturer according to the production batch and can vary slightly, for example of order+/−20 units per gram of TG. The proportion by weight of TG is determined according to the dose in units of TG per g of TNM that it is desired to add, in this case 0.40 U/g of proteins. Said liquid composition then undergoes a thermal treatment (step iii) by maintaining the liquid composition at a determined temperature, in particular approximately 38° C., for a determined period, preferably between 5 hours and 7 hours, in this specific example of order 6 hours 30 minutes, in order to at least partially cross-link the caseins.

[0207] Preferably, a thermal treatment is applied to the liquid composition treated with TG in order to inactivate the TG (step iv)), the liquid composition is heated to a determined temperature, preferably of order 75° C., for a determined period, preferably of order 5 minutes.

[0208] Finally, a step of concentration and spray drying is applied to the resulting final liquid composition, in order to obtain a solid ingredient B, in the form of a powder (step v) and vi)).

[0209] An ingredient B1 according to the invention is produced according to the same recipe and the same method but with a different TG: CAS Number 80146-85-6, marketed by Novozyme.

[0210] Another ingredient according to the invention B2 is produced according to the same recipe and the same method as ingredient B, but the dose of TG is 1 Ug/TNM.

[0211] Another ingredient B3 is produced according to the same recipe and the same method as ingredient B, but the dose of TG is 3 Ug/TNM.

[0212] FIG. 6 shows the analysis of the particle size distribution: 1/ for an ingredient A obtained by the same recipe and the same method as for ingredient B but without adding TG and thus without cross-linking by a TG; 2/ for an ingredient B; and 3/ for an ingredient B1.

[0213] This measurement is carried out on an ingredient in solution at 2 wt % of proteins (5 minutes of reconstitution, 60 minutes at 50° C. for rehydration in an oven, rehydration continues cold at 4° C.) with a laser particle size analyser, Malvern Mastersizer 3000 (cf. information above).

[0214] The D10, D50 and D90 (by volume) of ingredient A are 0.0531 μm, 0.159 μm and 3.98 μm respectively.

[0215] The D10, D50 and D90 (by volume) of ingredient B are 23.9 μm, 72.6 μm and 148 μm respectively.

[0216] The D10, D50 and D90 (by volume) of ingredient B1 are 8.49 μm, 28.5 μm and 82.6 μm respectively.

[0217] The particles of ingredients B and B1 according to the invention have significantly larger sizes than those of ingredient A. In particular, the D50 of ingredient B or B1 is several hundred times greater than the D50 of ingredient A.

[0218] II—Test Methods

[0219] 1—Determination of the Degree of Cross-Linking (%) of Proteins by TG, and Molecular Weights of Proteins of the Ingredient According to the Invention and the Liquid Composition Treated According to the Invention

[0220] a) Preamble

[0221] The measurements below are carried out using a low pressure liquid chromatography system (in this case: Akta Pure, in particular AKTA FPLC (Fast Protein Liquid Chromatography) marketed by GE Healthcare). Two separate integration software are used on this system in order to determine: 1/ Delta DP or Delta of the Degree of Polymerisation (Unicorn 7.02 software from GE Healthcare); 2/ the distribution of molecular weights (specific software from PSS-Polymer, Germany).

[0222] The chromatographic protocol for analysis of samples was validated using validated information in the publication: “Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt” C. Guyot, U. Kulozik (International Diary Journal 21, (2011) 628-635). The chromatography system is used with a UV detection system and a Superdex™ 200 10/300 gel filtration column (GE Healthcare) enabling the characterisation of proteins having a molecular weight between 10,000 and 600,000 daltons. The elution buffer used was composed of: 6 mol/L urea (Ref. Merks CAS 57-13-6); 0.1 mol/L sodium chloride (Ref. Chem-Lab CAS 7647-14-5); 0.1 mol/L sodium phosphate (Ref. Chem-Lab CAS 13472-75-09). The column is first equilibrated with the cited buffer for 4 hours (conditions supplied with the equipment). Then, the samples are manually injected (volume=100 μL). The solid ingredients to be tested are always rehydrated according to the same experimental conditions: a) Reconstitution of a solution at 10% TNM at 50° C.; b) Hydration for 1 hour always at 50° C.; c) Homogenisation at 200 bar and 70° C. A control A (raw material not treated with transglutaminase) is analysed for each series of samples so as to determine the degree of polymerisation of the matrix, and to compare the change over time of the molecular weight distribution.

[0223] b) Determination of the Delta of DP (Degree of Cross-Linking)

[0224] The Delta DP or Delta of the Degree of Polymerisation (also defined in this document as degree of cross-linking) is defined as being the percentage of bonded proteins, in particular bonded caseins, relative to the overall protein content in the sample. This method is inspired by the whey exclusion chromatography method described in the above cited publication.

[0225] The chromatographic profiles obtained following the injection of the samples are analysed using the Unicorn 7.02 software from GE Healthcare. Each of the peaks (for example references A to F in tables 3 and 4), observed on the chromatogram of the analysed sample, are integrated. According to the following elution profile, we observed: 1) Oligomers/Trimers; 2) Dimers, and 3) Monomers. The molecules with the smallest sizes (monomer) leave last. The response of the UV signal is a function of the particle sizes. The area corresponds to the area of the peak, and it is expressed in Retention volume (mL)*Peak height (mAU). The modifications of the medium are measured with the increase in the area of the peaks of the high molecular weights, and the reduction in that of the monomers. The degree of polymerisation (DP) is measured on the basis of the ratio of (the area of the proteins, in particular the area of the bonded caseins, corresponding to the sum of the areas for the dimers, trimers and oligomers) over (the area of total proteins, in particular total caseins, corresponding to the sum of the areas of all the proteins present, in particular all the caseins present, (including the monomers)). Delta DP is finally calculated as: DP for the sample for which it is desired to evaluate the degree of cross-linking (for example the ingredient according to the invention B, or B1 or B2 or B3)—DP for the control (not treated with TG). Delta DP is thus representative of the bonds created following the treatment with TG, between the proteins, in particular between the caseins, of the liquid composition.

[0226] The value of the degree of cross-linking or Delta DP for ingredient B according to the invention is 34.7%. A statistical study was performed so as to determine the coefficient of variation over the measurement, which is of order 10%. A degree of cross-linking of approximately 29% was observed for ingredient B2 and approximately 44% for ingredient B1. The degree of cross-linking for ingredient B3 is greater than 50%, in particular approximately 60%.

[0227] The comparison of FIGS. 1 and 2 makes it possible to observe that the elution profile shifts towards the left in FIG. 2, which indicates an increase in the peaks for larger-size molecules, concerning the trimers/oligomers.

[0228] c) Determination of the Molecular Weight (Daltons)

[0229] In the context of this analysis, we injected various known molecular weight markers that are suitable for the specific properties of the column, so as to obtain a reliable calibration for analysis of the samples. The markers used are recommended for calibration of the column by GE Healthcare, but also by PSS (Supplier of the software for determining the molecular weight distribution). The concentrations were determined following the response test in terms of amplitude of the signal as a function of injected concentrations, the most adequate were kept for each of the standards, as follows: aprotinin (6500 daltons, 1 mg/ml), ribonuclease (13,700 daltons, 1 mg/ml), ovalbumin (44,000 daltons, 20 mg/ml), conalbumin (75,000 daltons, 20 mg/ml), ferritin (440,000 daltons, 1.2 mg/ml), thyroglobulin (669,000 daltons, 20 mg/ml) originating from the GE Healthcare kit (ref. 28-4038-41), two calibration standards: a first for beta-lactoglobulin (CAS 9045-23-2) at 35,000 daltons, 20 mg/ml and a second for IgG from bovine serum at 150,000 daltons, 10 mg/ml, were added in order to refine the results. Once this calibration had taken place, the data collected for each standard were processed by the UNICORN 7 software. The recorded profiles were then imported into the PSS WINGPC Unichrom software in order to obtain a calibration curve directly established by this software. Once the method was created and recorded in the PSS software, in the same way, the chromatographic profiles for powder A and the solid ingredients B, B1, B2 or B3 were imported, and the results for the tables in FIGS. 4 and 5 could be obtained.

[0230] It is observed that the spray drying step for production of the ingredient as a powder modifies its molecular weight distribution, in particular reducing by approximately 10 percentage points the proportion of the ingredient having proteins for which the molecular weights are greater than 400,000 daltons. The proportion of proteins in the ingredient (before or after spray-drying step v)) having molecular weights greater than 400,000 daltons is greater by approximately 20 percentage points than that of the control A, which corroborates a moderate degree of cross-linking, namely of order 30%-45% (cf. FIG. 3).

[0231] II—Production of an Example of Low-Fat Set Yoghurt

[0232] Five types of low-fat set yoghurts were produced: a yoghurt A with a native casein concentrate A (powder A); a yoghurt B with the ingredient according to the invention B (powder B); a yoghurt C produced by adding the liquid composition obtained according to the method of the invention at step iv) before transformation into a powder, directly into milk, denoted liquid C; and a yoghurt D with the ingredient B3 (prepared with a dose of transglutaminase at 3 U/g of TNM), denoted D (powder D). The various compositions and texture results are listed in the table of FIG. 7.

[0233] The set yoghurts were produced by each implementing the following method: skinned milk was mixed in the tank of a carousel at 50° C. When the mixture reaches 50° C., the powder A, B, D or the liquid C, is added while stirring; the mixture is passed to the tubular pasteurised (flow rate: 200 L/h; preheating to 70° C., homogenisation at 70° C. with a first homogenisation head applying 50 bar then a second homogenisation head at 100 bar, heating to 92° C. then chambering for 5 minutes, cooling to 48° C.); recovering the mixture in a disinfected bucket; adding the starter cultures (YF-L812, 50 U/250 L of mixture) then mixing; then placing the yoghurts in pots (approximately 125 g of mixture per pot), capping the pots using a heat sealer, incubating the pots at 43° C. for a period of approximately 4 hours, stopping the incubation when the pH reaches a value of 4.65±0.05, storing the pots in a cold room for at least 6 days before performing the tastings and various analyses.

[0234] The texture management of the product is carried out using the TA.XTplusC, (Stable Micro Systems, UK) texture analyser at D+7. This texture analyser evaluates the force in grams required to deform the product by penetration of a module. For set yoghurts, the reference geometry SMSP/25P and a cylindrical shape were used, at a penetration speed on the product of 1 mm/s, over a distance of 20 mm and at an extraction speed of 10 mm/s.

[0235] After the texture measurements indicated in the table of FIG. 7, it was observed that the cross-linked yoghurts B and C had moreover gained 50% in texture relative to the non-cross-linked control yoghurt A.

[0236] Yoghurt B according to the invention has a firmness equivalent to a yoghurt C produced with the addition of transglutaminase for the production method. It is observed that yoghurt D with a dosage of transglutaminase ten times larger than for yoghurt B does not increase the texture but, by contrast, reduces it.

[0237] Results equivalent to the results obtained with ingredient B were found for the production of a low-fat set yoghurt produced with solid ingredient B1.

[0238] III—Fabrication of a Block Cheese to be Sliced

[0239] A series of blocks are prepared: a control block A containing a native casein concentrate A (powder A), a block B comprising ingredient B as a powder according to the invention, and a block C comprising the liquid composition obtained according to the method of the invention at step iv) before its transformation into a solid, denoted liquid C.

[0240] The blocks to be sliced were produced by implementing the following method: the concentrated butter is added to mains water in the tank of a Stephan 5L (UMSK_5), the assembly is then heated in a jacketed vessel. When the mixture reaches 50° C., powder A, B or liquid C is added to the mixture, as well as citric acid, salt and emulsifying salt (C Special); stirring the assembly using the Stephan at 50° C. (300 rpm); after one minute, checking the pH, the target pH must be between 5.6 and 5.8; proceeding to the pasteurisation treatment (80° C. for 15 seconds, heating in a jacketed vessel, knife speed at 600 rpm); recovering the mixture in a cake mould without prior cooling; storing the moulds in a cold room for at least 6 days before performing the tastings and various analyses.

[0241] The extra measurement is carried out using the TA.XTplusC texture analyser (Stable Micro Systems, UK). This texture analyser evaluates the force in grams required to deform the product by penetration of a module. For the blocks to be sliced, the geometry used is referenced HDP/BS and has the shape of a slicer, at a penetration speed on the product of 2 mm/s, over a distance of 18 mm and at an extraction speed of 10 mm/s. The compositions and results of the tests carried out on the blocks to be sliced A, B and C are listed in the table of FIG. 8. According to the texture measurement, it is observed that blocks A are less firm than blocks B and C. The standard deviation is large for blocks C, in contrast to blocks B for which the texture performances are therefore more reproducible.

[0242] It should be noted that when the blocks tested above comprise, in their compositions, 20 wt % of cheddar, the firmness tests are similar to the blocks without cheddar.

[0243] IV—Producing an Aluminium Triangle Portion of Spreadable Processed Cheese

[0244] Three types of triangle portions were produced: a first control portion A with a non-cross-linked native casein powder A (powder A), a second portion B with the ingredient according to the invention B (powder B), and a third portion C with the liquid composition obtained according to the method of the invention at step iv) before its transformation into a solid, denoted liquid C. The triangle portion of spreadable cheese was produced by implementing the following method: all the ingredients, except for citric acid, are added in the tank of a Stephan (type UMSK 24 E), the assembly is then ground at 1500 rpm for 5 minutes using the sharp knives of the equipment. When this step is ended, adding the citric acid necessary for achieving the target pH and mixing the assembly using the Stephan at 1500 rpm for 2 minutes; then checking that the value of the pH is indeed between 5.5 and 5.6 then starting the thermal treatment by injecting steam so as to reach 95° C. with a knife speed adjusted to 1500 rpm; once this temperature is reached, continuing to stir for 5 minutes, still at 1500 rpm; then starting the creaming step which consists of an increase in viscosity of the mixture during a stirring step carried out in the tank of the Stephan at 500 rpm at a temperature between 81° C. and 84° C. The viscosity was monitored using a Lamy viscometer (model RM 100, portable, gradient 50 s-1, module MK R4). When the viscosity is sufficiently large, in other words when the value obtained reaches 3000 to 3500 mPa.Math.s-1, the packaging can then be performed in aluminium triangle portions, but also into sealed pots; the end product is then cooled slowly to 60° C. for 1 hour before being stored in a cold room at 4° C. for at least 6 days before carrying out the tastings and various analyses. The compositions and results of the tests carried out on the blocks to be sliced A, B and C are listed in the table of FIG. 9. A texture measurement on the finished product packaged in a pot is carried out using a TA.XTplusC texture analyser (Stable Micro Systems, UK). This can evaluate the force in grams required to deform the product by penetration of a module. The spherical geometry SMS P/1S is used, at a penetration speed on the product of 2 mm/s, over a distance of 10 mm and at an extraction speed of 10 mm/s. The firmness measurements carried out after 7 days following production are listed in the table of FIG. 9. The expression “re-use” in the table of FIG. 9 corresponds to a portion of spreadable processed cheese from the preceding production. It is observed that spreadable processed cheese A is less firm than the spreadable processed cheeses B and C. Advantageously, spreadable processed cheese B is firmer than spreadable processed cheese C. The viscosity measurements carried out during the creaming step on the day of production are listed in FIG. 10. Advantageously, the creaming of the spreadable processed cheese B is quicker than for spreadable processed cheese A or spreadable processed cheese C.

[0245] V—Producing a Block Cheese to be Sliced without Emulsifying Salt

[0246] Three types of block were produced: a first block A with a native casein concentrate A as a powder (powder A), a second block with the ingredient according to the invention B (powder B), a third block C with the liquid composition obtained according to the method of the invention at step iv) before its transformation into a solid, denoted liquid C. The various compositions and texture results are listed in table 1. The blocks to be sliced were produced by implementing the following method: animal milk fat is added to mains water (if the recipe contains this) or with the liquid C in the tank of a Stephan (UMSK_5), the assembly is then heated in a jacketed vessel. When the mixture reaches 50° C., powder A or B is added to the mixture, as well as all the other ingredients of the recipe; stirring the assembly using the Stephan at 50° C. (1500 rpm) for 10 minutes then checking that the pH meets the target of 5.25 to 5.45; proceeding to the pasteurisation treatment (76° C. for 3 to 4 minutes, heating in a jacketed vessel, knife speed at 1500 rpm); recovering the mixture in a cake mould without prior cooling; storing the moulds in a cold room for at least 6 days before performing the tastings and various analyses. The texture measurement of the product is carried out using the TA.XTplusC, (Stable Micro Systems, UK) texture analyser. This texture analyser evaluates the force in grams required to deform the product by penetration of a module. For the blocks to be sliced, the geometry used is referenced HDP/BS and has the shape of a slicer, at a penetration speed on the product of 2 mm/s, over a distance of 18 mm and at an extraction speed of 10 mm/s. The compositions and results of the tests carried out on the blocks to be sliced A, B and C are listed in the table of FIG. 11. Block A is less firm than blocks B and C. Blocks B and C have a similar firmness.

[0247] VI—Production of a High-Protein Beverage

[0248] Three high-protein beverages comprise water, skimmed milk and a native casein concentrate A as a powder (powder A) for beverage A, the ingredient according to the invention B (powder B) for beverage B, the liquid composition obtained according to the method of the invention at step iv) before its transformation into a solid, denoted liquid C, for beverage C. A dispersant, such as sodium hexametaphosphate is used at a level of 0.04 wt % of the total mass of the beverage for a protein concentration of 15% or 17%. The precipitated powders A and B are dissolved to different mass concentrations of proteins in water at 50° C. for 1 hour, the solutions A and B, and the liquid C are then preheated to 70° C., and then homogenised at 230 bar and sterilised at ultra-high temperature (for example 143° C. for 4 seconds). The compositions of beverages A, B and C are listed in the table of FIG. 12.

[0249] The concentrations by mass of proteins of the high-protein beverages are 14%, they can be between 10% and 17%, preferably for an energy value less than or equal to 100 kcal/100 ml. The pH is preferably greater than 6, in particular greater than or equal to 6.5. Tests have been carried out with beverages B for 10 wt % and 17 wt % of proteins, which have viscosity results similar to those obtained for beverage B at 10 wt % of proteins.

[0250] In FIG. 13, it is observed that beverage A is highly viscous, approximately 245 mPa.Math.s whereas beverage B has a very low viscosity of order 22 mPa.Math.s, which represents a gain in fluidity of 91. The viscosity of beverage C is of order 60 mPa.Math.s. The gain in viscosity of beverage B relative to beverage C is thus of order 60%.

[0251] The viscosities were measured as described above in the present document, at a temperature of 20° C.

[0252] In FIG. 14, it is observed that at the end of one month of storage, beverage A is completely gelled and beverage C is slightly gelled, whereas beverage B is liquid, homogenised and without deposit on the base.

[0253] In FIG. 15, it is observed that before UHT sterilisation (Ultra-High Temperature), beverages A, B and C have a low viscosity, less than 50 mPa.Math.s. After UHT sterilisation, the viscosity was measured at 0 days, 4 days and 21 days. Beverages B and C have good viscosity stability over time. Beverage A is not heat stable and the viscosity increases very strongly after UHT sterilisation. The stability of the fluidity gain for beverage B is likewise confirmed relative to beverage C.

[0254] FIG. 16 shows the viscosities measured on a beverage B for which the mass concentrations of proteins are increased to 15% and 17%. Advantageously, it is observed that, even for the highest concentration, the viscosity remains less than 100 mPa.Math.s and this in a durable way at the end of 21 days after UHT sterilisation.

[0255] VII—Production of a Fromage Frais Foam without Gelatine

[0256] Three fromage frais foams are produced: a first control foam A with a native non-cross-linked casein powder (powder A) without gelatine, a second control foam A11 representative of the market with a native non-cross-linked casein powder (powder A) with gelatine, and a third foam B with the ingredient according to the invention B (powder B). The various compositions of fromage frais are listed in the table of FIG. 17.

[0257] The fromage frais foams were produced by implementing the following method: first, heating skimmed milk and cream in the tank of a carousel; then, when the mixture reaches 50° C., powder A, with or without gelatine, or powder B, is then added and the mixture is stirred for one hour; thermally treating the mixture using a tubular pasteuriser; recovering the mixture in a disinfected bucket; adding the lactic acid starter cultures (mix of mesophiles/thermophiles dosed at 10 g/100 kg of mixture) and the coagulant (microbial enzyme at 205 IMCU dosed at 1.4 mL/100 kg of mixture) then mixing sufficiently to homogeneously distribute the starter culture and the coagulant before incubation of the buckets at 32° C.; stopping the incubation when the pH reaches a value of 4.65 t 0.05 then breaking the texture with a curd smoother (Pierre Guerin, ALM2) before cold storage at 4° C. The next day, once the cheese bases have cooled, adding the sugar and mixing sufficiently to distribute it homogeneously; then passing each base on an aeration apparatus (Mondomix, 1998, type K-004.1-CCB5) and packaging in pots at the outlet of the apparatus when the aeration value is between 25 and 30% then storing at 4° C. for at least 6 days before carrying out the tastings and various analyses.

[0258] A texture measurement on the finished product is carried out using a TA.XTplusC texture analyser (Stable Micro Systems, UK). This can evaluate the force in grams required to deform the product by penetration of a module. The cylindrical geometry referenced SMS P/25P is used, at a penetration speed on the product of 1 mm/s, over a distance of 20 mm and at an extraction speed of 10 mm/s. The results of the tests carried out on the aerated cheeses A, A11 and B are listed in FIGS. 18 and 19.

[0259] Cheese A is less firm than cheeses A11 and B, and this over a period of at least 14 days. The firmness of aerated cheese with gelatine A11 is similar to that of aerated cheese B without gelatine. Ingredient B according to the invention thus advantageously enables an aerated fromage frais without gelatine to be obtained.

[0260] A triangular tasting took place on D+14 on the three samples A, A11 and B, with a panel of 20 tasters: 5 tasters noticed a distinction: according to standard ISO 4120:2004 (“Sensory analysis—Methodology—Triangle test”), we can therefore conclude that there was a perceptible sensory difference between the 2 samples with an error risk of 0.1%.

[0261] VIII—Production of a Cream Cheese

[0262] Three types of cream cheese were produced: a cream cheese A with a native non-cross-linked casein powder A (powder A), a cream cheese B with the ingredient according to the invention B (powder B), and a cream cheese C with the liquid composition obtained according to the method of the invention at step iv) before its transformation into a solid, denoted liquid C. The cream cheese was produced by the following method: mixing skimmed milk and cream in the tank of a carousel at 50° C.; when the mixture reaches 50° C., adding, while stirring, powder A or B or the liquid C with the skimmed milk powder, then allowing to hydrate at 50° C. for 1 hour under gentle stirring; pasteurising the product obtained using a plate pasteuriser (with preheating to 72° C., then a homogenisation step at 72° C. and 100 bar on two homogenisation heads); chambering at 92° C. for 5 minutes; and cooling to 32° C.; introducing the product into a disinfected bucket; adding the starter cultures (10 g of Creamy 1.0 starter culture for 100 kg of product to be treated), and pressing it (Chymax+ at a rate of 1.4 ml per 100 kg of product to be treated) and mixing; incubating at 32° C. overnight in order to obtain a quark; breaking the texture of the quark using a curd smoother (Pierre Guerin, ALM2, head 160) and using the base as formulation ingredient for the second step in Stephan (type UMSK 24 E); preheating the quark to 50° C. while stirring; adding salt; thermally treating at 80° C. for 10 seconds while stirring then passing the product over the curd smoother (Pierre Guerin, ALM2, head 280); finally recovering the product at the outlet of the smoother in pots of cream cheese then storing at 4° C. for at least 6 days before carrying out the tests.

[0263] A texture measurement on the finished product is carried out using a TA.XTplusC texture analyser (Stable Micro Systems, UK). This can evaluate the force in grams required to deform the product by penetration of a module. The spherical geometry SMS P/1S is used, at a penetration speed on the product of 2 mm/s, over a distance of 10 mm and at an extraction speed of 10 mm/s. The compositions and results of tests carried out on cream cheese A, B or C are listed in the table of FIG. 20. Cream cheese A is less firm than cream cheese B and C. Cream cheese B enables a texture gain greater than that of cream cheese C.

[0264] IX—Production of a Processed Fromage Frais

[0265] Three types of processed fromage frais were produced: a processed fromage frais A with a native non-cross-linked casein powder A (powder A), a processed fromage frais B with the ingredient according to the invention B (powder B), and a processed fromage frais with a retentate of liquid casein cross-linked with transglutaminase C (liquid C). The processed fromage frais was produced by implementing the following method: animal and vegetable dairy fats are added to mains water in the tank of a Stephan (UMSK_5) then the assembly is heated in a jacketed vessel. When the mixture reaches 50° C., powder A, B or liquid C is added to the mixture, as well as all the other ingredients of the recipe; the assembly is stirred using the knives of the Stephan at 3000 rpm; after five minutes of stirring, checking the pH, this must be between 5.5 and 5.7; proceeding to the thermal treatment in order to reach 95° C. via heating in a jacketed vessel with a knife speed adjusted to 1500 rpm; once the temperature of 95° C. is reached, mixing for five minutes always while stirring at 1500 rpm. Smoothing can then be carried out on the mixture by means of a curd smoother (Pierre Guerin, ALM2, head 180); packaging at the output of the smoother into pots with slow cooling for one hour at 60° C. then storing in a cold room for at least 6 days before carrying out the analyses. A texture measurement on the finished product is carried out using a TA.XTplusC texture analyser (Stable Micro Systems, UK). This can evaluate the force in grams required to deform the product by penetration of a module. The spherical geometry referenced SMS P/1S is used, at a penetration speed on the product of 2 mm/s, over a distance of 10 mm and at an extraction speed of 10 mm/s. This test can also estimate the sticky aspect of the processed fromage frais by evaluating the force in grams necessary for removing the module present in the processed fromage frais during the extraction phase, when the negative values are obtained. The compositions and results of tests carried out on processed fromage frais A, B or C are listed in the table of FIG. 21.

[0266] Processed fromage frais B and C are firmer and less sticky than processed fromage frais A. Moreover, processed fromage frais B has a texture gain greater than that of processed fromage frais C.