Abrégé

The present invention relates to the use of of liquid high lactose, high pH whey as an ingredient in the standardisation of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s),animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enables a more direct utilization of the valuable constituents of whey obtained from cheese production. The dairy products obtainable by the process has a lower ratio casein:whey proteins, compared to traditionally dairy products.

Classes IPC  ?

• A23C 9/15 - Produits laitiers reconstitués ou recombinés ne contenant aucune graisse ou protéine autre que celles du lait
• A23C 21/06 - Mélanges de petit-lait avec des produits laitiers ou des constituants du lait
• A23C 21/04 - Petit-laitPréparations à base de petit-lait contenant des composés d'origine non laitière en tant que sources de matières grasses ou de protéines
• A23C 11/00 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait