EP3879996A1

EP3879996A1 - Method for producing an ingredient comprising a combination of at least three milk proteins, and use of the ingredient obtained

Info

Publication number: EP3879996A1
Application number: EP19829667.5A
Authority: EP
Inventors: Antoine DERENSY; Pierre GOURDIN; Rodolphe LEROUX
Original assignee: Ingredia SA
Current assignee: Ingredia SA
Priority date: 2018-11-14
Filing date: 2019-11-14
Publication date: 2021-09-22
Also published as: FR3088174A1; WO2020099792A1; US20210392919A1; AU2019380695A1; FR3088174B1

Abstract

The present invention relates to a method for producing an ingredient containing a combination of at least three milk proteins, said method comprising i) mixing, by liquid process, micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1, the milk serum proteins B1 being different from the denatured milk serum proteins C1, and a step ii) comprising a step of applying at least 50 bar to the mixture obtained in step i), the ratio of the dry weight of micellar caseins A1 to the weight of the total nitrogenous matter (MAT) of the ingredient being greater than or equal to 50%; the ratio of the dry weight of milk serum proteins B1 to the weight of the dry extract of the mixture in step (i) is greater than or equal to 5%, and less than or equal to 35%; the ratio of the dry weight of denatured milk serum proteins C1 to the weight of the dry extract of the mixture in step i) is greater than or equal to 5%, and less than or equal to 45%; the ratio of the dry weight of fat to the total dry weight in the ingredient is between 0.2% and 6%. The present invention also relates to the use of the ingredient associated with the method for producing a dairy product, and the dairy products comprising the ingredient according to the invention.

Description

PROCESS FOR THE MANUFACTURE OF AN INGREDIENT COMPRISING THE COMBINATION OF AT LEAST THREE DAIRY PROTEINS, AND

USE OF SAID INGREDIENT OBTAINED

The present invention relates to the manufacture of an ingredient resulting from the transformation of dairy proteins, in particular comprising micellar caseins and milk serum proteins, as well as the use of such an ingredient, in particular in the manufacture of dairy products.

Invention background

Nutritional recommendations to fight obesity include eating less fat, less salty, less sweet, reducing food portions, and eating meat among others. The destructuring of meals and new eating habits lead consumers to seek healthier products enriched with proteins, such as nutritional snacks.

In this context, the demand for yogurts and fermented milk enriched with proteins is increasing.

There is thus a need for food products, in particular dairy products, such as cheeses, yogurts, ice creams or drinks, having improved nutritive properties, and in particular reduced, even free, in fatty matter and / or rich in proteins. . However, the reduction in the fat content of a food product, in particular a dairy product, and / or its enrichment in proteins, can / can modify its functional properties, in particular sensory properties (taste, appearance, texture ...).

Thus, in order to improve the functional properties of food products, in particular dairy products, such as for example the creamy one, and the texture, it is sought after food ingredients which can be added at different stages of the production of the food product.

Furthermore, the serum milk proteins being by-products obtained following the transformation of milk, in particular in the manufacture of cheese, it is sought various means of valuing them. Denatured serum proteins are thus known as fat substitutes in fat-reduced food products.

WO 2017/37345, WO 2007/108709 and WO 97/05784 describe different methods of denaturing milk serum proteins.

EP 0.696.426 A1 describes the manufacture of a texturing agent to improve the functionalities of dairy products comprising an advanced heat treatment, of a composition comprising a skimmed milk added with serum proteins, in order to cause it to precipitate, followed by application of a pressure of 300-400 bars for its homogenization, and of an atomization still applying a high pressure to obtain a powder. The texturing agent comprises less than 25% by mass relative to its dry mass of caseins.

EP 2,340,052 A1 describes the manufacture of a cheese and not of an ingredient intended to improve the organoleptic properties of a dairy product. Part of the soluble proteins in the initial milk is replaced by denatured serum proteins. The mass proportion of native serum proteins is greater, approximately at least twice, than the mass proportion of denatured serum proteins. The ratio of the dry mass in fat to the total dry mass in the ingredient in cheese is of the order of 42%.

WO 2015/059248 describes a method for manufacturing low-fat denatured milk serum proteins having a significant amount of soluble caseinomacropeptide (CMP). This composition of denatured serum proteins would improve the emulsifying properties of food products comprising them without forming a gel and would keep their viscosity low. In the examples, the denatured serum proteins are added in powder to skimmed milk, with other ingredients, also added individually in powder, such as caseinates or serum protein concentrates whose mass fraction in serum proteins varies. The present invention relates to a dairy food ingredient intended to improve the functional properties, in particular sensory properties, of food products, in particular dairy products.

There is a need to improve the sensory properties of nutritional products, in particular dairy products, enriched in proteins and / or reduced in fat content, in particular from an ingredient comprising predominantly micellar caseins.

Subject and summary of the invention

The present invention relates, according to a first aspect, to a method of manufacturing an ingredient comprising the combination of at least three dairy proteins, characterized in that it comprises:

i) the mixture of a main liquid composition comprising micellar Al caseins, milk serum proteins B1 and denatured milk serum proteins Cl, the milk serum proteins B1 being different from the denatured milk serum proteins Cl,

and the micellar caseins A1, the milk serum proteins B1 and the denatured milk serum proteins C1 are mixed in liquid form;

and a step ii) comprising a step of applying at least 50 bars to the mixture obtained in step i);

iii) obtaining the ingredient.

In addition, the ratio of the dry mass of micellar Al caseins to the mass of the total nitrogenous matter (MAT) 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 dry extract of the mixture in step i) is greater than or equal to 5%, and less than or equal to 35%; the ratio of the dry mass of denatured milk serum proteins C1 to the mass of the dry extract of the mixture in step i) is greater than or equal to 5% and less than or equal to 45%; the ratio of the dry mass in fatty matter to the total dry mass of said ingredient is between 0.2% and 6%. The inventors have surprisingly discovered that the combination by the liquid route of the three proteins A1, B1 and Cl makes it possible to obtain a more homogeneous mixture and creating interactions which are not obtained when these three proteins are mixed with the powder state.

Thus, when the ingredient according to the invention is transformed into powder and then rehydrated, it is observed that the rehydration rate is markedly improved compared to the three proteins A1, B1 and Cl each mixed in the powder state, the mixture then being rehydrated .

Furthermore, it has also been observed that the rehydrated solutions according to the invention have a quantity of available proteins (i.e. not decanted) very significantly greater than that observed for the mixture of the three proteins in powder form.

The ingredient according to the present invention also makes it possible to improve the functional properties of food products, for example the creaminess and the coating of a cream cheese, compared to the addition of the three proteins Al, B1 and Cl in the form of a mixture of three powders.

A non-exhaustive and non-limiting explanation of the improvements obtained would lie in the creation of interactions between the different proteins used. Advantageously, the association of the three proteins A1, B1 and Cl in the ingredient would be an assembly of these three proteins.

In the present text, when a value is indicated as being between x and y, it means that the lower limits x and upper y are included.

Step ii) can also comprise, applied to the mixture obtained at the end of step i), a concentration step and a heat treatment step, or a combination of the latter.

Milk

According to the definition of the CODEX Alimentarius, milk is the normal mammary secretion of milking animals obtained from one or more milkings, without adding or subtracting anything, intended for consumption, such as for example liquid milk, or for further processing (for example cheese making).

The name "milk" without indication of the animal species is, according to French law, reserved for cow's milk. All milk from a dairy female other than the cow must be designated by the name "milk" followed by the indication of the animal species from which it comes, for example: goat milk, sheep milk, donkey milk , buffalo milk.

In the context of the present invention, the term “milk” denotes a milk obtained from a milking animal whatever the indication of the animal species.

Dairy protein

Preferably, according to the definition of CODEX Alimentarius, milk proteins are defined as dairy products containing a minimum of 50% milk protein calculated according to the dry matter (Nitrogen x 6.38). Total nitrogenous matter (MAT) thus includes milk proteins and non-protein nitrogenous matter.

Milk proteins include caseins and serum proteins. Caseins represent at least 80% by mass of the total mass of milk proteins. Serum proteins represent at least 20% by mass of the total mass of milk proteins (and are soluble at a pH of 4.6).

Caseins are organic complexes made up of casein proteins in the form of a loose, tangled chain that binds calcium phosphate chemically. These proteins have a low level of secondary organization (in helices a or in sheets b). A distinction is made between the caseins aS1, aS2, b and K present in cow's milk in the proportions 37%; 10%; 35%; and 12% (w / w). These are small proteins whose molecular mass varies between 19 and 25 kDaltons. Caseins are organized into micelles: they are spherical particles formed by the association of different caseins. The organization of a micelle, that is to say the arrangement and distribution of the various constituents as well as their modes of association, are always hypothetical. The uncharged parts of the caseins would form rigid structures maintained by hydrophobic associations and hydrogen bonds. The calcium phosphate would act as a cement which would allow the association of caseins in micelle. Casein K would be distributed in heterogeneous packets almost exclusively located on the surface of the micelles. Casein K is associated with the micelle by its N-terminal hydrophobic part while its C-terminal hydrophilic part forms protuberances of 5 to 10 nm projected in the aqueous phase thus conferring a "hairy" appearance to the micelle. Caseins have the property of precipitating at a pH of 4.6 (isoelectric point) or under the action of certain enzymes such as rennet, in the presence of ionized calcium and at a temperature above 15 ° C. The milk proteins remaining after isoelectric precipitation of the caseins are serum proteins.

The term micellar casein, in particular micellar casein A1, is used in the present text to mean any casein obtained from a milk isolate (ie retentate), in particular resulting from the use of one or more method ( s) filtration, in particular membrane filtration, of milk (such as ultrafiltration, microfiltration, diafiltration or a combination thereof), possibly combined with one or more steps of concentration and / or dilution of said micellar casein.

Micellar casein can be obtained by filtration of milk, in particular by a microfiltration step, in particular membrane filtration, of milk.

Preferably, the micellar Al caseins, in particular the liquid composition A defined below, are / is obtained from a retentate from a membrane filtration step of milk (ultrafiltration and / or microfiltration and / or diafiltration). The retentate can undergo one or more steps of concentration of casein proteins (for example by evapoconcentration) and / or of dilution of casein proteins. Preferably, the micellar Al caseins are not and / or do not include caseinates (which are denatured caseins).

Preferably, the micellar Al caseins are native micellar caseins (that is to say which have not undergone enzymatic and / or chemical denaturation, for example by adding acid (s) or enzyme (s) coagulant (s)). Whey

Whey, also called serum or whey, is the liquid part produced by the coagulation of milk. There are two types of whey: those produced from the acid production of caseins or fresh cheeses (acid whey); and those from the manufacture of caseins using rennet and cooked or semi-cooked pressed cheeses (mild whey).

Whey is generally sold in powder form. The powder can be rehydrated to form a liquid whey composition.

Liquid whey comprises, in addition to water, at least 70% by mass relative to its total dry mass, lactose, at least 10% by mass relative to its total dry mass (in particular between 10-13%) soluble protein. Whey can include vitamins (including thiamin-B1, riboflavin-B2 and pyridoxine-B6), and minerals (mainly calcium).

The milk serum protein, or also called native or non-denatured milk serum protein, in particular the milk serum protein Bl, can be obtained from a liquid cheese serum (by-product of the cheese factory) or can also be obtained by (ultra ) (micro) filtration, in particular membrane filtration, of milk, or rehydration of a powder, for example of a powder of a serum protein concentrate.

A serum protein concentrate from a cheese dairy, in particular in its liquid form, is a fraction of the whey from which the lactose has been partially removed to increase the dry mass proportion by serum protein at least 25%, preferably at least 30%, by mass of the total mass of the serum protein concentrate. Preferably, the serum proteins mainly consist of the proteins b-lactoglobulins, of α-lactalbumin. They can also include immunoglobulins, bovine serum albumin, lactoferrin, and enzymes (lipases, proteases, ...).

It is understood, in the present text, by a solution of milk serum proteins, any solution which is left after the casein has been removed from the milk, in particular concentrated.

Serum proteins are important in determining the thermal stability of milk protein concentrates.

Denatured milk serum proteins

Serum protein can be denatured. The denatured, and in particular concentrated, serum protein is preferably obtained after a denaturation step, and optionally an aggregation step, of the serum protein, in particular said native or non-denatured protein or corresponding to the milk serum protein Bl.

In a preferred embodiment, the denatured milk serum protein is obtained by implementing the following steps:

a) supply of a composition, in particular a liquid composition, comprising milk serum proteins, in particular undenatured, in particular a concentrate of milk serum proteins, in particular undenatured;

b) heat treatment of the composition in step a); and or

-c) mechanical treatment, in particular allowing the application of a pressure of at least 30 bars on a continuous flow of the liquid composition comprising the milk serum proteins, in particular of at least 60 bars (the duration of application of the pressure is therefore simultaneous, for example at least 1 second). This mechanical treatment can be a particle stage using at least one homogenization head;

-d) possibly cooling; e) obtaining denatured milk serum proteins, preferably having a size greater than or equal to 0.1 μm, more preferably less than or equal to 100 μm.

EP 2 124 583 B1 describes an example of a method for denaturing milk serum proteins which makes it possible to obtain C1 proteins suitable for implementing the invention.

Preferably, at least 70% by mass, more preferably at least 80% by mass, preferably at least 90% by mass, of the total mass of the denatured milk serum protein particles C1, in particular in the liquid composition C, a a size greater than or equal to 0.1 μm and less than or equal to 100 μm, more preferably greater than or equal to 1 μm and less than or equal to 20 μm, preferably greater than or equal to 5 μm and less than or equal to 10 μm.

The particle size is preferably determined by static light scattering using a Mastersizer 3000 particle size analyzer (Malvern Instruments Limited, Malvern, UK). The device is equipped with a He / Ne type laser, with a power of 4 mW and operates at a wavelength of 632.8 nm. The size of the particles detected by this system is between 0.1 to 3500 μm.

Preferably, the heat treatment in step b) comprises the heat treatment at a temperature greater than or equal to 90 ° C. for at least one second, in particular at least one minute, more preferably for at least ten minutes, of the composition. in step a), in particular at a pressure greater than or equal to 4 MPa or 40 bars, in particular less than or equal to 8 MPa or 80 bars. Preferably, the heat treatment is carried out on a tubular exchanger.

Preferably, the mechanical treatment in step c) comprises the application of a pressure (in particular exerting a shear) to the composition, obtained at the end of step a) or b), of at least 30 bars or 3 MPa, in particular at least 60 bars or 60 MPa, in particular using at least one, in particular two, homogenization head (s). In general, denatured serum proteins are preferably produced by heating a solution of serum proteins, in particular non-denatured or so-called native proteins, while subjecting the solution to significant shearing.

In the present text, denatured milk serum proteins are understood to mean any milk serum protein having physical and functional properties different from those of the so-called native milk serum proteins or corresponding to the serum proteins B1, in particular any so-called native milk serum protein heated to more than 60 ° C, preferably at least 80 ° C for at least one second, especially at least one minute, especially for at least five minutes (especially at most one hour).

It is understood, in the present text, by dry extract in mass or dry mass (total), the dry mass of a mixture, concentrated or composition, liquid, obtained after evaporation of the water until a dry mass is obtained total stable. Preferably, the total dry mass is calculated using ISO standard 6731: January 2011, "Milk, cream, and condensed unsweetened milk - Determination of dry matter (Reference method)".

Generally, a powdered protein concentrate, or the ingredient according to the invention in powder form, has a dry mass, for example according to the standard defined above, comprising at most 6% by mass of water.

The various techniques for filtering milk, in particular for obtaining milk protein concentrates rich in micellar caseins or in serum proteins, said to be native, are well known to the person skilled in the art, and can be implemented for obtaining concentrates. proteins used in the present invention.

The proteins Al, Bl, and Cl used, and in particular assembled, by the liquid route, can be obtained directly after preparation of the milk, or by rehydration of powders, preferably the proteins Al and / or Bl and / or Cl is / are obtained from a milk isolate (or possibly from a liquid cheese serum in the case of the Bl and / or Cl proteins) obtained without rehydration of a powder. The proteins A1, B1 and Cl, and optionally the liquid compositions A, B and C defined below, are in liquid form during mixing for the preparation of the main composition, they can be obtained directly from the filtration processes of milk or be reconstituted from casein or serum proteins called native or denatured powder which are rehydrated.

In one embodiment, the main composition obtained in step i) is obtained by mixing at least two liquid compositions, a first liquid composition comprising the proteins Al and B1, and a second liquid composition comprising the proteins C1.

In another embodiment, the main composition is obtained by rehydrating at least two powders, each powder corresponding to a dairy protein concentrate chosen from: a dairy protein concentrate of micellar caseins Al, a dairy protein concentrate of serum proteins Bl , and a milk protein concentrate of denatured serum proteins Cl, or a mixture of the latter, in a liquid milk protein concentrate chosen from: a milk protein concentrate of micellar caseins Al, a milk protein concentrate of serum proteins Bl, and a protein concentrate milk of denatured serum proteins Cl, or a mixture of these, preferably a milk protein concentrate of micellar Al caseins. The powders are chosen so that the main composition comprises at least the proteins Al, Bl and Cl.

In another preferred embodiment, the main composition is obtained by the mixture of three liquid compositions A, B and C defined below.

Preferably, the mixing in step i) is carried out by slow mechanical stirring, in particular by a pendulum agitator, in particular at a speed of rotation greater than or equal to 50 rpm and less than or equal to 300 rpm. The mixing time is preferably at least 30 minutes and at most 24 hours. Preferably, the mixture (obtained) in step i) has a pH greater than or equal to 6.00, more preferably greater than or equal to 6.70.

Preferably, this pH is maintained during step ii). The mixture is preferably at a temperature greater than or equal to 2 ° C. and less than or equal to 15 ° C. during step i). The mixture and / or the proteins A1, B1 and Cl in liquid form during mixing can thus be cooled to reach this temperature range if necessary.

The main composition is mixed until a homogenized mixture is obtained.

The mixing in step i) can also be carried out online of the liquid compositions A, B and C supplied by means of an automated supply device, the turbulent flow in each of the supply conduits for liquid compositions A , B and C ensures the mixing of compositions A, B and C and obtaining a homogenized mixture.

Preferably, the concentration stage during stage ii) comprises the evaporation, in particular under vacuum, in particular by heating at a temperature lower or equal to 80 ° C, in particular lower or equal to 65 ° C, of a fraction of the water contained in the main composition in order to increase its dry extract. Preferably, the evacuation is greater than or equal to 0.03 bars and less than or equal to 0.25 bars. The duration of application of the concentration step depends on the level of dry matter targeted, in particular at least one minute.

The concentration can be carried out by means of a falling flow evaporator and / or a scraped surface, in particular under a stress of 50 revolutions / min at 45 ° C.

Preferably, the mixture at the end of step ii) (before any atomization) has a dry extract by mass greater than or equal to 5% and less than or equal to 40%, more preferably greater than or equal to 10% , preferably greater than or equal to 15%. In a sub-variant, step ii) is / comprises a step of applying at least 50 bars, preferably at least 100 bars, in particular less than or equal to 500 bars, to the mixture obtained at the end from step i).

In one embodiment, during the application step of at least 50 bars, the mixture is subjected to a pressure greater than or equal to 50 bars (5 MPa), in particular greater than or equal to 100 bars, and less than or equal at 500 bars (50 MPa), preferably less than or equal to 300 bars or 400 bars (30 MPa or 40 MPa).

The step of applying at least 50 bars carried out during step ii) (to combine the proteins Al, B1 and Cl with each other) may comprise, as described below, homogenization of the mixture of l step i) comprising passing over one or more homogenization heads; (then) and / or pumping the mixture from step i) at high pressure, (then) and / or, its atomization comprising passing over one or more spray heads. Each of these sub-steps applying a pressure (bars) on the mixture obtained after step i), the sum of these pressures is then equal to the pressure indicated in step ii). Preferably, the high-pressure pumping of the mixture obtained after step i) applies a pressure greater than or equal to 10 bars, more preferably greater than or equal to 20 bars, preferably greater than or equal to 30 bars, in particular greater than or equal to 50 bars. The duration of application of the shear during pumping is simultaneous during the flow of the mixture, in particular of at least one second. Preferably, step (ii) comprises:

- a heat treatment step, in particular a pasteurization step;

- a concentration stage;

an application step of at least 50 bars, in particular at least 100 bars.

The mixture therefore changes from 1 bar (atmospheric pressure) to the target pressure, then the pressure is lowered to a pressure below the target pressure. The pressure application time is at least one second, from preferably at least 15 seconds, preferably at least 30 seconds, more preferably at least one minute. This step makes it possible to homogenize the mixture by shearing it. Generally, the application of the pressure, and therefore of the shear, on the mixture of step i) by passing over a homogenization head or a spray nozzle or else by high pressure pumping is simultaneous with its flow, the duration application is therefore very short.

Preferably, the mixture has a temperature greater than or equal to 5 ° C and less than or equal to 60 ° C during this application step of at least 50 bars. This step can be carried out using a high pressure pump pumping the mixture and then passing it through at least one homogenization head applying a determined pressure (for example 50 bars or 100 bars). The number of homogenization heads can be 1 or 2. The ingredient obtained is then liquid.

This step can also be carried out using one or more high-pressure spray nozzles also implementing a high-pressure pump, each spray nozzle applying for example at least 100 bars, in particular between 100 bars and 250 bars. . This step is equivalent to an atomization step known in the technical field and also allows, under the concomitant application of drying, to obtain an ingredient in powder form.

The spray nozzle (s) can be combined with the passage over one or more homogenization heads, the homogenization being carried out first.

In a sub-variant, step ii) is / comprises a heat treatment step ii), which is a pasteurization step or a step during which the mixture is heated to a temperature greater than or equal to 65 ° C. for at least 5 seconds, in particular less than 5 minutes, preferably at a temperature greater than or equal to 70 ° C, more preferably at a temperature greater than or equal to 80 ° C, optionally at atmospheric pressure or under vacuum and / or under agitation. Preferably, the mixture at the end of step ii), in particular of concentration, has a viscosity greater than or equal to 50 cPoises and less than or equal to 500 cPoises.

Preferably, the mixture at the end of step ii) has a dry extract by mass greater than or equal to 5% and less than or equal to 40%, more preferably greater than or equal to 10%, preferably greater than or equal to 15%.

Preferably, step ii) comprises in this order: optionally a pasteurization step, optionally a concentration step, optionally a pasteurization step, and an application step of at least 50 bars.

In one embodiment, the ingredient obtained is either liquid or in solid form, in particular in powder form.

The following standards can be used within the framework of the invention for the determination in particular of the MAT, protein and ash masses: ISO 8968-1 / 2014 “Milk and milk products - Determination of the nitrogen content - Part I: Kjeldahl method and calculation of the crude protein content ”; NF EN ISO 8968-3 October 2007 “Milk - Determination of nitrogen content - Part 3: block mineralization method”; NF EN ISO 8968- 4 / June 2016 "Milk and milk products - Determination of the nitrogen content - Part 4: determination of the protein and non-protein nitrogen content and calculation of the true protein content"; NF V04-208 October 1989 "Milk - Determination of ash - Reference method".

In a variant, the main composition is obtained by mixing at least one liquid composition A comprising the micellar caseins Al, at least one liquid composition B comprising the milk serum proteins Bl, and at least one liquid composition C including denatured dairy serum proteins Cl.

Preferably, the liquid composition A comprising the micellar caseins Al has a dry extract by mass greater than or equal to 1%, more preferably greater than or equal to 5%, preferably greater than or equal to 8%. Preferably, the liquid composition A comprising the micellar caseins Al has a dry extract by mass less than or equal to 50%, more preferably less than or equal to 40%, preferably less than or equal to 35%, in particular less than or equal to 20% .

Preferably, the ratio of the mass of the MAT to the mass of the dry extract of the liquid composition A is greater than or equal to 70%, more preferably greater than or equal to 80%.

Preferably, the ratio of the dry mass in micellar caseins A1 to the mass of the dry extract of the liquid composition A is greater than or equal to 80%, more preferably greater than or equal to 85%.

Preferably, the liquid composition A has a pH of between 6.5 and 7.5.

Preferably, the liquid composition B comprising the milk serum proteins B1 has a dry extract by mass greater than or equal to 5%, more preferably greater than or equal to 15%, preferably greater than or equal to 20%.

Preferably, the liquid composition B comprising the milk serum proteins B1 has a dry extract of less than or equal to 50%, more preferably less than or equal to 40%, preferably less than or equal to 35%, in particular less than or equal to 30%.

Preferably, the ratio of the mass of the MAT to the mass of the dry extract of the liquid composition B is greater than or equal to 70%, more preferably still greater than or equal to 80%.

Preferably, the ratio of the dry mass of milk serum proteins B1 to the mass of the dry extract of the liquid composition B is greater than or equal to 70%, more preferably less than or equal to 80%.

Preferably, the ratio of the dry mass of the fatty substance to the mass of the dry extract of the liquid composition B is greater than or equal to 2%, more preferably still greater than or equal to 3%.

Preferably, the liquid composition B has a pH of between 6.0 and 7.5. Preferably, the liquid composition C comprising the denatured dairy serum proteins Cl has a dry extract by mass greater than or equal to 1%, more preferably greater than or equal to 5%.

Preferably, the liquid composition C comprising the denatured dairy serum proteins Cl has a dry extract by mass less than or equal to 50%, more preferably less than or equal to 30%, preferably less than or equal to 20%, in particular less than or equal to 15%.

Preferably, the ratio of the mass of the total nitrogenous material (MAT) to the mass of the dry extract of the liquid composition C is greater than or equal to 50%, more preferably greater than or equal to 70%.

Preferably, the ratio of the dry mass of denatured milk serum proteins Cl to the mass of the dry extract of the liquid composition C is greater than or equal to 65%, more preferably less than or equal to 80%, in particular less than or equal at 75%.

Preferably, the ratio of the dry mass of the fatty substance to the mass of the dry extract of the liquid composition C is greater than or equal to 0.5%, more preferably still greater than or equal to 1%.

Preferably, the liquid composition C has a pH of between 6.0 and 7.0.

In a variant, the micellar caseins Al are a concentrate of casein proteins Al, the milk serum proteins B1 are a concentrate of milk serum proteins Bl, and the denatured milk serum proteins Cl are a concentrate of denatured milk serum proteins Cl.

Preferably, the liquid composition A is a concentrate of casein proteins A1, the liquid composition B is a concentrate of milk serum proteins Bl, and the composition C is a concentrate of denatured milk serum proteins Cl.

In a variant, the ratio of the dry mass of micellar Al caseins to the mass of the total nitrogenous matter (MAT) of the ingredient is greater than or equal to 50%. Preferably, the ratio of the dry mass of micellar Al caseins to the mass of the MAT of the ingredient is less than or equal to 85%, more preferably less than or equal to 65%.

In a variant, the ratio of the dry mass of milk serum proteins B1 to the mass of the MAT of the ingredient is between 5% and 25%, preferably between 10% and 20%.

In a variant, the ratio of the dry mass of milk serum proteins C1 to the mass of the MAT of the ingredient is between 10% and 45%, preferably between 20% and 30%, more preferably between 20% and 25%.

In a variant, the ratio of the mass of total nitrogenous material (MAT) to the mass of the dry extract of the ingredient is greater than or equal to 50%, preferably less than or equal to 95%.

Preferably, the ratio of the mass of the MAT to the mass of the dry extract in the ingredient is greater than or equal to 80%, preferably less than or equal to 90%.

In a variant, the ratio of the dry mass of lactose to the mass of the dry extract in the ingredient is greater than or equal to 0.1%, preferably less than or equal to 30%.

Preferably, the ratio of the dry mass of lactose to the mass of the dry extract in the ingredient is greater than or equal to 1%, preferably less than or equal to 10%.

In a variant, the ratio of the dry mass in fatty matter to the total dry mass in the ingredient is between 0.2% and 6%, preferably between 2% and 4%.

In a variant, the ratio of the mass of the MAT to the mass of the ash in the ingredient is between 10% and 20%, in particular between 10% and 15%.

In a variant, said manufacturing process comprises a pasteurization step carried out during step ii). The pasteurization step can be carried out before the concentration step and / or before the application step of at least 50 bars.

Preferably, the pasteurization step is the heat treatment step.

In a variant, said manufacturing process comprises a spraying step for obtaining a powder.

The atomization techniques consisting in transforming a liquid ingredient into a solid ingredient, in particular in the form of a powder, are well known in the state of the art.

In a variant, the liquid composition A or the micellar caseins Al, in liquid form during mixing i), comprise (d) (nent) at least 50% by mass, preferably at least 70% by mass, relative to its dry extract in mass, of micellar Al caseins.

In a variant, the liquid composition B or the milk serum proteins Bl, in liquid form when mixing i), comprises (d) (s) at least 50% by mass, preferably at least 70% by mass, relative to its dry extract in mass, of milk serum proteins Bl.

In a variant, the liquid composition C or the denatured dairy serum proteins Cl, in liquid form when mixing i), comprises (d) (s) at least 50% by mass, preferably at least 60% by mass, relative with its dry extract in mass, denatured dairy serum proteins Cl.

In a variant, the ratio of the dry mass in micellar Al caseins to the dry mass extract of the mixture in step i) is greater than or equal to 50%, preferably less than or equal to 85%, more preferably less than or equal to 70%, preferably less than or equal to 65%.

In a variant, the ratio of the dry mass of milk serum proteins Bl to the mass of the dry extract of the mixture in step i) is greater than or equal to 5%, preferably less than or equal to 35%, again preferably less than or equal to 25%, in particular less than or equal to 15% In a variant, the ratio of the dry mass of denatured milk serum proteins C1 to the mass of the dry extract of the mixture in step i) is greater than or equal to 5%, in particular greater than or equal to 10%, more particularly greater than or equal to 15%, preferably less than or equal to 45%, more preferably less than or equal to 40%, more preferably less than or equal to 35%, possibly less than or equal to 25%.

In one variant, the dry mass of denatured milk serum proteins C1 is greater, preferably at least 1.5 times, than the dry mass of milk serum proteins B1 in the mixture in step i).

It has been observed, for example, for the manufacture of hyper-protein yogurts that if the mass proportion of proteins B1 is greater than the mass proportion of proteins C1 that the viscosity and the firmness are too great. When tasted, the texture is so thick that it becomes pasty and unpleasant.

The subject of the present invention is, according to a second aspect, an ingredient comprising the combination, in particular the assembly, of at least three milk proteins, comprising micellar caseins Al, denatured milk serum proteins Cl, and milk serum proteins Bl , capable of being obtained by implementing the method according to any one of the variant embodiments defined with reference to a first aspect of the invention.

The object of the present invention is, according to a third aspect, the use of the ingredient, with reference to the second aspect of the invention, or, obtained by the implementation of the method with reference to the first aspect of the invention, for the production of a dairy product chosen from at least one of the following lists: List I, consisting of stirred yogurts, parboiled yogurts, thermized yogurts, drinking yogurts, yoghurt mousse, stirred fermented milks and parboiled, soft cheeses, fresh cheeses, spun cheeses, spreadable cheeses, uncooked pressed cheese, semi-cooked pressed cheese, cooked pressed cheese, and any dairy product obtained by using a process comprising a coagulation step during which the pH is lowered, or a combination thereof, in particular among acidified and / or fermented dairy products; List II consisting of: dairy products not comprising a stage during which the pH is lowered, in particular cast cheese, spreadable fondues, ice creams and dessert creams, or a combination of these ; and in List III consisting of: protein drinks, protein gels, protein bars, extruded products, or a combination of these; or a combination of these.

In the present text, the dairy product can be chosen either from list I or II or III.

The “cream-cheese” or cream cheeses are unripened, spreadable, rindless cheeses obtained from curds or from a base obtained by lactic fermentation, serving as the basis of certain processed cheeses to which we want to give notes fresh aromatics. The dry mass content of fat compared to the total mass (including water) is generally between 18% and 30%, and its dry mass content of proteins compared to its total mass (including water) is included between 4.5% and 8%.

Advantageously, the present invention allows a creamy cheese or cream cheese to be obtained, the dry mass of the fat relative to its total dry mass is less than or equal to 15%, preferably less than or equal to 11% (in particular greater than 0%).

A subject of the present invention is, according to a fourth aspect, a dairy product chosen from at least one of the following lists: list I constituted by: chosen from: stirred yogurts, parboiled yogurts, thermostated yogurts, yogurts with drink, yoghurt mousse, fermented and brewed fermented milks, soft cheeses, fresh cheeses, spun cheeses, spreadable cheeses, uncooked pressed cheese, semi-cooked pressed cheese, cooked pressed cheese, and all dairy product obtained by the implementation of a process comprising a coagulation step during which the pH is lowered, or a combination of these, in particular among acidified and / or fermented dairy products; List II consisting of: dairy products not comprising a stage during which the pH is lowered, in particular cast cheese, spreadable fondues, ice creams and dessert creams, or a combination of these ; and in List III consisting of: protein drinks, protein gels, protein bars, extruded products, or a combination of these; or a combination of these.

Said dairy product also comprises an ingredient, obtained by implementing the method according to any one of the variant embodiments with reference to the first aspect of the invention, or with reference to the second aspect of the invention.

In a variant, the dairy product is reduced in fat and / or enriched with milk proteins.

In a variant, the ratio of the dry mass of the fat to the dry mass extract of said dairy product is less than or equal to 15%.

In a sub-variant, the ratio of the dry mass of the ingredient to the total mass (including water) in the dairy product is greater than 0% and less than or equal to 30%, preferably less than or equal to 20%, and possibly less than or equal to 15%.

The present invention will be better understood on reading the exemplary and comparative examples described below, cited without limitation, in support of the following figures, in which:

FIG. 1 represents the% of supernatant on the ordinate obtained for different protein concentrations in the mixtures tested by the liquid route (ML1, ML2) and by the dry route (MSI, MS2) and different temperature conditions,

- Figure 2 is a graph representing on the ordinate the mass percentages of proteins found in the fraction by supernatant and in the fraction remaining at the bottom of the pellet of the test tubes of a mixture obtained by the dispersion of a powdered ingredient according to the invention in water (ML1, ML2), on the one hand, and of a mixture obtained by the dispersion of three powders of proteins (MSI, MS2) on the other hand in water. Each of the mixtures comprises 10% by mass of proteins relative to its total mass (including water), and is heated to 50 ° C. with stirring for one hour.

- Figure 3 represents the sensory profiles for cream cheese 1 and comparative cream cheese 1 on a scale of 0 to 4 for 5 evaluated criteria: brittle, coating, creamy, firmness, and granular.

- Figure 4 represents the sensory profiles for feta 1 and comparative feta 1 1 on a scale of 0 to 4.5 (per increase interval of 0.5) for 5 evaluated criteria: brittle, nappant, creamy, firm, and grainy.

- Figure 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 micellar caseins Al powder were added, and a comparative stirred yogurt in which only the denatured milk serum proteins C1 in powder were added on the abscissa.

FIG. 6 represents the sensory profiles of a stirred yogurt 1 (invention) and of a comparative stirred yogurt based on Al micellar caseins, on a scale of 0 to 4 (by increase interval of 0.5) for 5 evaluated criteria: the drying, the coating, the creamy, the firmness, and the grainy.

FIG. 7 represents the sensory profiles of a fresh cheese according to the invention (fresh cheese ML1) and of a comparative fresh cheese based on Al micellar caseins, on a scale of 0 to 5 (per increase interval of 0.5) for 5 evaluated criteria: brittle, coating, creamy, firmness, and grainy.

I- Ingredient according to the invention

a- manufacture of a nonlimiting example of an ingredient according to

A main composition is prepared by mixing a liquid composition A comprising micellar caseins Al (dry extract by mass of 12.5%; pH of 6.8; mass of MAT / total dry mass of 89%; dry mass of micellar caseins / mass MAT 92%, temperature 5 ° C), with a liquid composition B comprising undenatured milk serum proteins B1 (dry extract by mass of 21%; pH of 6.6; mass of MAT / total dry mass of 84%; temperature of 5 ° C), and a liquid composition C comprising denatured dairy serum proteins Cl (dry extract by mass of 7.1%; pH of 6.6; mass of MAT / total dry mass of 84%; temperature of 5 ° C). The ratio (by mass) between the liquid compositions A, B and C is: 1.0: 0.1: 0.8

The mixture obtained is maintained at a temperature of the order of 5 ° C and at a speed of the order of 200 revolutions / min.

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

The main composition obtained at the end of step i) or ii) then undergoes a step of applying a pressure of at least 50 bars, by passing over at least one homogenization head applying 50 bars to the mixture. . In this specific example, the homogenization is carried out using a first head applying first 50 bars, then using a second head applying 50 bars, the mixture is thus subjected to 100 bars. Homogenization can be carried out by a GEA homogenizers from the Ariete range. The duration of the homogenization is then simultaneous, in particular at least one second.

The liquid ingredient is then obtained. The liquid ingredient then undergoes a spray atomization step in high pressure nozzles (about 200-300 bars). The ingredient is found in powder form and then corresponds to the powder ingredient referenced ML1 in the remainder of this text.

The mass of the MAT of the ingredient ML1 relative to its total dry mass is of the order of 85%, the mass of the micellar caseins Al relative to the mass of the MAT is of the order of 60% the mass of proteins B1 relative to the mass of MAT is of the order of 15%, the mass of proteins C1 relative to the mass of MAT is of the order of 25%. To obtain the ingredient ML1, the liquid compositions B and C come from the cheese dairy, and the liquid composition A comes from membrane filtration of the milk.

The same process and the same recipe are used for the preparation of an ingredient ML2 with the difference that the liquid compositions A and B come from membrane filtration of the milk and the liquid composition C comes from the cheese dairy.

The same process and the same recipe are used for the preparation of an ML3 ingredient with the difference that the process comprises a step of applying 50 bars by pumping the mixture from step i) using a pump. high pressure for its supply to an atomization device to undergo a spray atomization step in high pressure nozzle (s) (200 bars at most).

b- making a comparative example

To manufacture a mixture of powders by the dry route (MS), the different sources of proteins in liquid form are used for the preparation of the main composition (liquid compositions A, B and C): the micellar caseins Al (sold under the brand PROMILK 872 B by INGREDIA), the serum proteins Bl, and the denatured serum proteins Cl were dried independently of each other according to an atomization process known in the prior art.

The three powders for the dry route are then mixed in accordance with the recipe used for the ingredients ML1 and ML2 for obtaining the comparative ingredients MSI and MS2.

II- Study of rehvdratation

Rehydration protocol: The rehydration of ML1, ML2, MSI and MS2 powders is carried out at a mass concentration of 5% and 10% protein 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 the deflocculating paddle, then left stirring in an oven at 50 ° C. for 1 h. or 2h. A mass of sample (Me) is centrifuged (5 min at 300 g) entraining the non-solubilized material in the bottom of the pellet (Eppendorf). The supernatants (Ms) are weighed and the rehydration rate is determined by calculation according to the following average formula (Ms / Me) * 100, the results of which are given in the form of a graph in FIG. 1 appended.

Analyzes of the mass contents of proteinaceous materials are carried out on the fractions by supernatant and on the fractions remained in the pellet of the test test specimens. These analyzes are plotted on the graph in Figure 2.

Note in FIG. 1 that the mixtures of powders obtained by the liquid route (ML1, ML2) have significantly improved rehydration rates compared to the mixtures of powders obtained by the dry route (MSI, MS2), that is an improvement in approximately 11% for mixtures with 5% protein by mass, and approximately 22% for mixtures with 10% protein by mass, regardless of the heating time (1 hour or 2 hours) even when combined with a further heating at 92 ° C for 5 min. Indeed, the various heat treatments do not make it possible to improve the rehydration of dry mixes (MSI, MS2).

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 route (ML1, ML2) 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 route (MSI, MS2) are found in the supernatant. The supernatant obtained by the use of the ingredient according to the invention in powder form (ML1, ML2) is therefore of better quality than that (MSI, MS2) obtained by the combination of the three powders Al, B1 and Cl. This arrangement saves proteins and ensures that the correctly solubilized combined proteins are effectively available for improving the functional properties of food products. III- Manufacturing of Cream Cheese

The Cream Cheese tested below are obtained by implementing the following process known as techno quark: mix the skimmed milk and the cream in the tank 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 route (MSI, MS2), or the ingredient according to the invention in powder form (ML1, ML2); leave to hydrate at 50 ° C for 1 hour with gentle agitation; 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 in a disinfected bucket; add the ferments (10g of ferment, type XT 208, per 100 Kg of product to be treated), and rennet (Chymax + at a rate of 1.4 ml for the OKOKg of product to be treated) and mix; incubate at 27 ° C overnight; obtain a quark; break the quark with a whisk and place 8 kg in the Stephan device; preheat to 50 ° C with stirring; add 40g of a stabilizing agent (for example P lus stabisil 3707-1) and 64 g of salt; heat treat at 82 ° C for 5 seconds with stirring; homogenize the product on two homogenization heads applying for the first 50 bars, and for the second 150 bars; at the end of homogenization, pack in cream cheese jars and yogurt jars for texture testing. The functional properties, including texture and tasting, are evaluated 6 days after packaging and storage in a cold room at 4 ° C.

Cream cheese comprising 8% by mass of protein on the dry extract were formulated according to the different compositions defined below in Table 1 comprising the addition of an ingredient according to the invention ML1 and ML2, and the addition of a powder obtained by the dry route combining three proteins Al, B1 and Cl (MSI, MS2).

Table 1

Table 2

Table 3

The firmness is tested using a TA.XTpIusC texturometer (Stable Micro Systems, UK. This texturometer evaluates the force (gram) necessary for the deformation of the product by penetration. For the cream cheese, we use the geometry referenced P5, at a product penetration speed of lmm / s, over a distance of 10 mm and an extraction speed of lmm / s.

The evaluated product is packaged in a 170 ml plastic tray between 8 ° C and 10 ° C.

The texture measurements of the products demonstrate that the innovative process makes it possible to reduce the texture of cream-cheese. Indeed, Cream Cheese 1 and 2 according to the invention have a firmness of 43% to 47% greater than in comparison cream cheese 1 and 2.

Tastings were carried out on Cream Cheese 1 and on Comparative Cream Cheese 1 using the following tests: triangular 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 Figure 3.

The triangular test covers three anonymous products presented to those responsible for assessing sensory properties. During this test, it is stipulated that two of these three products are identical, and each tester must then identify the different product (forced choice: when the tester sees no difference, he must indicate a random choice). It takes a number of correct answers for the two products to be identified as different.

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

Concerning the evaluation of the three products thus comprising at least the cream cheese 1 and the comparative cream cheese 1, we obtain 16 good answers, 6 bad answers, out of 22 answers given. The cream cheese 1 according to the invention and the comparison 1 are therefore judged to be different.

To consolidate the results, a blind preference test between the 2 products was carried out. Cream cheese 1 was thus considered by 19 testers to have more fondant, creamy, being smooth and coating unlike comparative cream cheese 1 considered to be too firm with a spoon, and sandy.

Finally, a tasting is also carried out according to ISO Standard 22935: 2009. Five criteria to be analyzed are determined (Brittle, Grainy, Creamy, Nappant, Firmness), and a panel of 22 tasters is invited to taste the cream cheese 1 and the cream comparative cheese 1.

The results are shown in FIG. 3 reproducing the sensory profiles of the cream cheese tested. Cream cheese 1 has more creamy and thicker than comparative cream cheese 1, and less grainy, firm and brittle than comparative cream cheese 1. For the cream cheese application, the ingredient according to the invention makes it possible to significantly improve the sensory properties and the texture of the cream cheese. The ingredient according to the present invention thus makes it possible to develop cream cheese low in fat (11% of fat in this example) and having improved taste and nutritional characteristics.

IV- Manufacturing of Feta alley

Feta is a white cheese in milk brine from the Balkans and Turkey, European PDO since 2002. An important industry then developed, manufacturing feta from a liquid pre-cheese (MMV Mistry process, Maubois 2004). The feta generally comprises 23% of fat by mass relative to its total mass and the lightened feta generally comprises between 9 and 10% by mass of fat compared to its total mass. The feta produced below comprises 10% fat by mass relative to its total mass.

Three types of feta were produced: with the ingredient according to the invention (ML1), with concentrated micellar Al casein powder alone, and finally with concentrated denatured milk serum proteins C1 powder (as defined in paragraph I). The different compositions and test results are reported in Table 4 below.

The fêtas were made by implementing the following process: mixing and heating the skim milk and the cream to 50 ° C; hydrate the powder ML2 or MS2 or the micellar caseins Al or the denatured dairy serum proteins Cl by adding them to the above mixture of milk and cream at 50 ° C for one hour, without shaking; heating the above 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 treatment 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, lU / Kg of feta); add the rennet with stirring (Chymax +, 14 ml pure / 100 Kg of the mixture) for approximately 30 minutes; 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 analyzes, including tasting tests, are carried out 6 days after manufacture.

The firmness measurement is carried out as described in the paragraph

II concerning the manufacture of cream cheese with the following differences: cone geometry, at a penetration speed on product of 3mm / s, over a distance of 15mm and an extraction speed of 10mm / s. The evaluated product is packaged in a 365 ml plastic jar. The measurement of the textures reported in Table 4 confirms that the combination of the proteins Al, B1 and Cl by the liquid route makes it possible to control the texture of the feta while providing the feta with cream during the tasting.

Table 4 A comparative feta 1 was manufactured according to the same process, and the same composition as that described in Table 4, as those used for the manufacture of feta 1 according to the invention by using the powder MS2, the manufacture of which is described in I) a).

A triangular test, such as that described in paragraph II above, is carried out on feta 1 according to the invention and comparative feta 1. The number of testers is 16. For a relevance threshold fixed at 5%, the number minimum of correct answers necessary to conclude that there is a perceptible difference between feta 1 and comparative feta 1 is 9 people. We thus obtain 11 correct answers, 5 wrong answers out of 16 answers. Feta 1 and Comparative Feta 1 are therefore considered to be different. The preference test indicates that feta 1 is preferred by 15 tasters over a single taster for comparative feta 1. Tasters having voted for fêta 1, judging it to be more creamy, tasting better and smoother than comparative feta 1, also consider it more brittle. Sensory profiles for feta 1 and comparative feta 1 are also established using ISO 22935: 2009 and shown in Figure 4. The number of tasters is 16. Feta 1 is thus judged to be less than brittle, being more coating on the palate and creamy than comparative feta 1. The ingredient according to the present invention advantageously makes it possible to manufacture feta low in fat (11% of fat in this example) having improved taste and nutritional characteristics.

V- Making of a Brewed Yogurt

According to international standards CODEX STAN 243, yoghurts and fermented milks must contain a minimum of 2.7% of proteins calculated by multiplying nitrogen by a factor of 6.38. They usually contain 4%.

Three types of stirred yoghurts were produced: with the ingredient according to the invention in powder form (ML1), with concentrated micellar Al casein powder alone, and finally with concentrated serum milk proteins. denatured Cl powder (as defined in paragraph I). The different compositions and test results are reported in Table 5 below.

A fourth type of stirred yogurt was manufactured, the latter is identical to that obtained with the ingredient ML1, with the difference that the ingredient ML1 is replaced by the ingredient ML3.

The stirred yogurts were made by implementing the following process: the skimmed milk is mixed in the tank of a carousel at 50 ° C when the mixture reaches 50 ° C, the powder: ML1 or the micellar caseins Al alone or denatured dairy serum proteins Cl, is added with stirring; leave to hydrate at 50 ° C for 45 minutes with gentle stirring; pass the mixture to the tubular pasteurizer (vapor pressure: 1.8 bars; back pressure: 3 bars; preheating to 70 ° C, homogenization 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, chambering at 92 ° C for 5 min, and cooling to 48 ° C); place the mixture in a disinfected bucket; add the ferments (YF-L812, 50U / 250L of mixture) then mix; incubate at 43 ° C for approximately 6 hours; stop the incubation when the pH reaches 4.65 (+/- 0.05); break the curd with a whisk; pass the mixture to the curd smoother; pass the product to the yogurt straightener; place the yoghurt obtained in yoghurt pots (in particular 125 ml) and store it in a cold room at 4 ° C for at least 6 days before tasting and various analyzes.

The viscosity (cP) of the yoghurts is measured using the Haake Viscotester VT7 viscometer (Thermo Scientific, USA) with an R6 geometry, at a shear speed of 100 rpm. The measurement is made by plunging the geometry to the limit indicated by the material (~ l / 3 of the height of the product). The measurement is carried out on 3 different samples from the same production.

The texture measurement of the product is carried out using the texturometer TA.XTpIusC, (Stable Micro Systems, UK) as defined in paragraph II with the difference that the geometry used is an extrusion disc referenced A / BE - d35, at a product penetration speed of lmm / s, over a distance of 30mm and an extraction speed of lmm / s. The compositions and results of the tests carried out on stirred yogurt 1 as well as the comparative yogurts obtained with either micellar Al caseins added alone, or either denatured serum proteins C1 are given in table 5 below.

Table 5

The viscosity and firmness measurements are shown in FIG. 5. From the texture measurements indicated in FIG. 5, it is observed that the comparative stirred yogurts based on denatured C1 serum proteins are not sufficiently textured. This comparative yogurt is described as aqueous in the mouth. The stirred yogurt 1 according to the invention offers a firmness (in g) and a viscosity (cP) close to those obtained for the comparative yogurt based on Al micellar caseins alone. The yogurt obtained with the ingredient ML3 has a texture of 1 180 g.

The sensory profiles of the high-protein yogurts are shown in Figure 6, and indicates that the stirred yogurt 1 is more creamy, more coating palate but also less drying and less granular than comparative stirred yogurt based on Al micellar caseins.

A comparative stirred yogurt 1 was manufactured according to the same process, and the same composition as that described in Table 5, than those used for the manufacture of stirred yogurt 1 according to the invention by using the powder MS2, the manufacture of which is described. to I.

A triangular test, such as that described in paragraph II above, is carried out on the stirred yogurt 1 according to the invention and a comparative stirred yogurt 1. The number of testers is 19. For a relevance threshold fixed at 5%, the minimum number of correct answers necessary to conclude that there is a perceptible difference between stirred yogurt 1 and comparative stirred yogurt 1 is 11 people. We thus obtain, 14 correct answers, 5 wrong answers out of 19 answers. The stirred yogurt 1 and the comparative stirred yogurt 1 are therefore deemed to be different.

VI- Manufacture of fresh cheeses

The fresh cheeses were produced by implementing the following process: the skimmed milk (i.e. 94.90% by mass of the composition) is mixed in the tank of a carousel at 50 ° C, when the mixture reaches 50 ° C, the powder ML1 or the powder Al (concentrated micellar caseins) (ie 5.10% by mass of the composition) are added with stirring; allowed to hydrate at 50 ° C for 45 minutes with gentle stirring; then the mixture is passed to a plate pasteurizer (92 ° C / 5 min); it is preheated to 70 ° C, homogenized at 70 ° C with a first homogenization head applying 50 bars then a second homogenization head at 100 bars, chambering at 92 ° C for 5 minutes and cooling to 32 ° C; place the mixture in a disinfected bucket; add the ferments (Creamy 1.0, 10U / 100Kg) and the rennet (Chymax + 1.4 ml / 100Kg) then mix; incubate at 32 ° C for 16 hours; stop the incubation when the pH reaches 4.8 (+/- 0.05); break the curd with a whisk; then put it in the curd smoother; place the fresh cheese obtained in yogurt pots (125 gr) and store it in a cold room at 4 ° C for 6 days before tasting. The sensory profiles of fresh cheeses are shown in Figure 7. The ML1 fresh cheese is more creamy, more coating on the palate, less drying, non-grainy and less firm than the fresh cheese compared with micellar casein (Al).

Claims

1. Method for manufacturing an ingredient comprising the combination of at least three dairy proteins, comprising:

i) the mixture of at least one main liquid composition comprising micellar Al caseins, milk serum proteins B1 and denatured milk serum proteins Cl, the milk serum proteins B1 being different from the denatured milk serum proteins Cl,

iii) obtaining the ingredient, characterized in that:

- The ratio of the dry mass in micellar Al caseins to the mass of the total nitrogenous matter (MAT) 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 dry extract of the mixture in step i) is greater than or equal to 5%, and less than or equal to 35%;

the ratio of the dry mass of denatured dairy serum proteins C1 to the mass of the dry extract of the mixture in step i) is greater than or equal to 5% and less than or equal to 45%;

- The ratio of the dry mass in fat to the total dry mass in the ingredient is between 0.2% and 6%.

2. Manufacturing process according to claim 1, characterized in that the main composition is obtained by mixing at least one liquid composition A comprising the micellar caseins Al, at least one liquid composition B comprising the milk serum proteins Bl , and at least one liquid composition C comprising denatured dairy serum proteins Cl.

3. Manufacturing process according to either of claims 1 and 2, characterized in that the micellar caseins Al are a concentrate of casein proteins Al, the milk serum proteins B1 are a concentrate of milk serum proteins Bl, and Cl denatured dairy serum proteins are a concentrate of Cl denatured dairy serum proteins.

4. Manufacturing process according to any one of claims 1 to 3, characterized in that the liquid composition A or the micellar caseins Al, in liquid form during mixing i), comprise (d) (nent) at least 50% by mass, preferably at least 70% by mass, relative to its dry extract by mass, of micellar Al caseins.

5. Manufacturing process according to any one of claims 1 to 4, characterized in that the liquid composition B, or the milk serum proteins Bl in liquid form when mixing i), comprises (d) (nent) at least 50 % by mass, preferably at least 70% by mass, relative to its dry extract by mass, of milk serum proteins Bl.

6. Manufacturing process according to any one of claims 1 to 5, characterized in that the liquid composition C, or the denatured dairy serum proteins Cl, in liquid form, comprise (d) (nent) at least 50% by mass , preferably at least 60% by mass, relative to its dry extract by mass, of denatured dairy serum proteins Cl.

7. Manufacturing process according to any one of claims 1 to 6, characterized in that the ratio of the mass of total nitrogenous material (MAT) to the dry extract by mass of the ingredient is greater than or equal to 50 %, preferably greater than or equal to 80%.

8. Manufacturing process according to any one of claims 1 to 7, characterized in that the dry mass of denatured milk serum proteins Cl is greater, preferably at least 1.5 times, than the dry mass of serum proteins dairy products Bl in the mixture in step i).

9. The manufacturing method according to any one of claims 1 to 8, characterized in that it comprises a pasteurization step carried out during step ii).

10. The manufacturing method according to any one of claims 1 to 9, characterized in that it comprises a spraying step for obtaining a powder carried out during step ii).

11. Ingredient comprising the combination, in particular the assembly, of at least three milk proteins comprising micellar caseins Al, denatured milk serum proteins Cl, and native serum milk proteins B1, capable of being obtained by implementation of the method according to any one of claims 1 to 10.

12. Ingredient according to claim 11, characterized in that the ratio of the dry mass of micellar Al caseins to the mass of the total nitrogenous material (MAT) of said ingredient is greater than or equal to 50%, the ratio of the mass dry milk serum protein B1 on the mass of MAT of said ingredient is greater than or equal to 5% and less than or equal to 25%, the ratio of dry mass in milk serum protein C1 to the mass of MAT of said ingredient is greater or equal to 10% and less than or equal to 45%, the ratio of the dry mass in fatty matter to the total dry mass of said ingredient is greater than or equal to 0.2% and less than or equal to 6%.

13. Use of the ingredient according to either of claims 11 and 12 or obtained by implementing the method according to any one of claims 1 to 10, for the manufacture of a dairy product chosen from at least one of the following lists: list I made up of: chosen from: stirred yogurts, parboiled yogurts, thermostated yogurts, drinking yogurts, yogurt foams, fermented and brewed fermented milks, dough cheeses soft cheese, fresh cheese, spun cheese, spreadable cheeses, uncooked pressed cheese, semi-cooked pressed cheese, cooked pressed cheese, and any dairy product obtained by implementing a process comprising a coagulation step during which the pH is lowered, or a combination thereof; especially among acidified and / or fermented dairy products; List II consisting of: dairy products not comprising a stage during which the pH is lowered, in particular cast cheese, spreadable fondues, ice creams and dessert creams, or a combination of these ; and in List III consisting of: protein drinks, protein gels, protein bars, extruded products, or a combination of these; or a combination of these.

14. Dairy product chosen from at least one of the following lists: List I made up of: chosen from: stirred yogurts, parboiled yogurts, thermostated yogurts, drinking yogurts, yoghurt mousse, stirred fermented milks and parboiled, soft cheeses, fresh cheeses, spun cheeses, spreadable cheeses, uncooked pressed cheese, semi-cooked pressed cheese, cooked pressed cheese, and any dairy product obtained by using a a method comprising a coagulation step in which the pH is lowered, or a combination thereof; in particular among acidified and / or fermented dairy products; List II consisting of: dairy products not comprising a stage during which the pH is lowered, in particular cast cheese, spreads, ice creams and dessert creams, or a combination of these ; and in List III consisting of protein shakes, protein gels, protein bars, extruded products, or a combination thereof; or a combination of the latter characterized in that it comprises an ingredient obtained by the implementation of the method according to any one of claims 1 to 10 or according to either of claims 11 and 12.

15. Dairy product according to claim 14, characterized in that the ratio of the dry mass of the fat to the dry extract by mass of the said dairy product is less than or equal to 15%.