Dairy Producers Adapt Recipes and Techniques to Meet High-Protein Demands

The rising demand for high-protein dairy products is prompting significant changes in recipes and production methods among dairy companies. During the Cheese Open event in Aktau, Kazakhstan, Maria Bychkova and Margarita Cherdantseva emphasized the technological hurdles these producers must overcome.

One of the main challenges is managing the texture of high-protein fermented dairy drinks, as the addition of extra protein can lead to a grainy consistency. Experts noted that this can be tackled by blending whey and casein proteins and reevaluating product stabilization techniques. Further, to prevent the bitterness that often accompanies these products, manufacturers should adjust sweetener compositions, select appropriate starter cultures, and assess how protein ingredients influence taste.

Temperature control is another critical aspect of production. Presentations indicated that a pasteurization range between 87 and 93 degrees Celsius and a fermentation temperature of 32–33 degrees are ideal for producing high-protein fermented dairy drinks. The fermentation process typically lasts between 10 to 12 hours.

Among the innovative product examples mentioned at the event was a high-protein drink derived from milk protein concentrate. Additionally, a pudding made from skimmed milk was showcased, delivering 33 grams of protein per 250-gram serving, with minimal fat and carbohydrates.

The speakers stressed that simply increasing protein content is not enough to drive consumer demand. It is necessary for manufacturers to ensure their products have a stable consistency, acceptable taste, and are in a format that is convenient for consumers to use.