Bioactive dairy products and processes for their manufacture
A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 20-90% retained bioactive IgG, for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, includes the steps of a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and immunoglobulin G (IgG), wherein the ratio of whey protein: IgG in the bioactive powder is between 1.74:1 and 3.05:1; water and a food grade acid to form a bioactive dairy composition with a pH of 2.5-4.0, and b) heat treating the bioactive dairy composition to between 67-145° C. at ambient pressure.
1 . A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 60-90% retained bioactive immunoglobulin G (IgG), for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, the process including the steps of:
a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and IgG, water and a food grade acid to form a bioactive dairy composition with a pH of 3.2-3.3; and
b) wherein the process includes the further step of adding 0.12-0.31% w/w lecithin to the bioactive dairy composition and
c) heat treating the bioactive dairy composition to between 86-92° C. at ambient pressure.
2 . The process of claim 1 , wherein step a) of the process further includes the steps of:
combining the bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and IgG, with a sweetening agent;
adding the bioactive powder and sweetening agent to water having a temperature of 20°-40° C. to form a mix and stirring;
following stirring, standardizing the mix to 1-43% w/w total solids with water;
ydrating the standardized mix for 25-35 minutes;
following hydration, cooling the mix to 2-25° C.; and
acidifying the cooled mix by addition of a solution of food grade acid and stirring to achieve a pH of 3.2-3.3.
3 . A process for the preparation of a ready-to-eat (RTE) or ready-to-drink (RTD) food product, the process including producing a bioactive dairy composition using the process of claim 1 and incorporating the bioactive dairy composition as an ingredient in the production of a (RTE) or ready-to-drink (RTD) food product.
4 . A process for the preparation of a UHT RTD acidified beverage, the process including producing a bioactive dairy composition using the process of claim 1 and packing the product aseptically.
5 . A process for the preparation of a ready-to-eat (RTE) or ready-to-drink (RTD) food product including a heat-treated liquid or semi-liquid bioactive dairy composition having a pH of 3.2-3.3, the process including:
a) combining a colostrum powder and/or milk powder, and immunoglobulin G (IgG), water and a food grade acid to form a bioactive dairy composition with a pH of 3.2-3.3; and
b) wherein the process includes the further step of adding 0.12-0.31% w/w lecithin to the bioactive dairy composition; and
c) heat treating the bioactive dairy composition to between at 86-92° C. at ambient pressure and
d) incorporating the bioactive dairy composition into a food or beverage product to produce an RTE or RTD food product;
wherein the process provides an RTE or RTD food product including the bioactive dairy composition with a retained bioactive IgG level of 60-90%.
6 . A process for the production of an RTD beverage selected from coffee, tea and hot chocolate, the process including the steps of incorporating a liquid or semi-liquid bioactive dairy composition formed using the process of claim 1 into a coffee, tea or hot chocolate beverage.