Methods and compositions related to a stable blend of casein and plant proteins with improved physical and flavor characteristics

1. A process for preparing a stable suspension of globular protein material in a dairy product, the process comprising:

step a) preparing the globular protein material for addition to a dairy product comprising the following steps:

i) obtaining the globular protein material;

ii) soaking the globular protein material of the step i) in liquid;

iii) centrifuging the globular protein material/ the liquid from the step ii);

iv) separating supernatant from pellet after centrifugation of the step iii);

v) retaining the supernatant comprising soluble globular protein, thereby obtaining a final product;

step b) preparing the dairy product for addition of soluble globular protein by adding sodium citrate to casein micelles and equilibrating the casein micelles, thereby obtaining swelled casein micelles, wherein the step b) is carried out a temperature range from 4° C. to 10° C.;

step c) adding the final product of the step a) to the dairy product of the step b), thereby forming a mixture; and

step d) homogenizing the mixture of the step c), wherein the step d) is carried out a temperature range from 4° C. to 10° C.,thereby obtaining the stable suspension of the globular material in the dairy product.

2. The process of claim 1 , wherein the globular protein is obtained from a plant source.

3. The process of claim 2 , wherein the plant source is chia, rice, coconut, almond, soy, oat, hemp, peanut, pea, cashew, quinoa, or flax.

4. The process of claim 2 , wherein the plant source is seeds.

5. The process of claim 1 , wherein the dairy product is milk.

6. The process of claim 1 , wherein in the step a), ii), the globular protein material is soaked in water.

7. The process of claim 1 , wherein in the step a), ii), the globular protein material is agitated at a speed of about 60-80 rpm.

8. The process of claim 1 , wherein in the step a), iii), the globular protein material/liquid is centrifuged at about 8,000-12,000 rpm.

9. The process of claim 1 , wherein the steps a) iii) and iv) are repeated at least once.

10. The process of claim 1 , wherein the casein micelles are obtained from the dairy product to which they are reintroduced in the step c).

11. The process of claim 1 , wherein in the step b), sodium citrate is added at a rate of about 0.40 to 0.70 mmol/g of casein.

12. The process of claim 1 , wherein in the step a) iv, the final product is equilibrated for at least 12 hours.

13. The process of claim 1 , wherein in the step d), the mixture is homogenized at about 250-400 bar.

14. The process claim 1 , wherein in the step d), the mixture is homogenized at about 1-10° C.

15. The process claim 1 , wherein fat and/or flavoring is added to the dairy product after the step c).