Formulating Dairy Protein Beverages | Food Research Lab

Develop innovative formulating dairy protein beverages with the Food Research Lab. Our expertise in formulation, processing, and ingredients helps create high-quality, shelf-stable products that meet consumer demands.

1. FORMULATINGFORMULATING
DAIRY PROTEINDAIRY PROTEIN
BEVERAGESBEVERAGES
A presentation by
Dr. Nancy Agnes, Head, Technical Operations,
FoodResearchLab
Group: www.foodresearchlab.com
Email: [email protected]

2. Historically, beverage companies focused on crafting products that were delicious and quenched thirst. Today,
the industry is undergoing a transformation, with a growing shift towards healthier options that deliver more than
just hydration.
Among these, dairy protein beverages are gaining popularity for their exceptional nutritional benefits, driven by
high-quality dairy proteins known for their excellent DIAAS scores ranging from 100 to 120.
The dairy industry is experiencing a surge in innovative, protein-enriched products. From fortified flavored milks
to meal replacement drinks, yogurt-based smoothies, and protein-boosted sports drinks for post-exercise
recovery, these products are making a mark on the shelves.
Consumers are not only recognizing but also valuing the nutritional enhancements these beverages offer,
including added energy, enhanced relaxation, and increased satiety.

3. Incorporating dairy proteins into beverages isn’t just about nutrition; these ingredients also contribute to the
desired texture and viscosity of the drink, enhancing the overall consumer experience.
However, creating dairy-based beverages with a long shelf life presents its own set of challenges, requiring a
deep understanding of ingredient interactions, formulation specifics, and processing techniques.
At Food Research Lab (FRL), we pride ourselves on leading the way in the development of dairy protein beverages.
Our team is highly skilled in utilizing various dairy-based components, including milk and whey proteins, as well
as supportive non-protein ingredients like permeate.

4. When developing these beverages, several critical factors
must be considered:
High Acid or Low Acid: What is high and low acid beverages

pH Levels: What is the pH of the beverage?

Ingredient Interactions: How do various ingredients in the formula interact with the dairy components?

Processing Conditions: How will these affect the functionality and stability of the dairy ingredients?
Packaging and Shelf Life: What type of packaging is appropriate, and what shelf life is required?

Understanding these elements is crucial for anyone looking to innovate within the space of dairy protein
beverages.

5. In the beverage world, there are two categories—low acid and
high acid. A low acid beverage is typically anything above pH
4.6. A high acid beverage is anything below pH 4.6.
According to Dr Radhika Ganesan, R&D Head, when a company
or entrepreneur works with FRL on a beverage, her first question
is what’s the pH?
Selecting a pH is especially important when developing a
beverage using dairy proteins.
Generally speaking, whey protein ingredients work best in high
acid beverages and milk protein ingredients have better
functionality in low acid beverages.
What is High Acid or Low Acid Beverages?

7. Depending on the pH, stabilizers might be needed to add stability to the dairy protein. For instance,
Role of Stabilizers for Stability to the Dairy protein
High Acid Environment (pH Below 3.5): Whey protein isolate is very stable in high acid environments
because the pH is significantly lower than the isoelectric point of whey proteins (around pH 5.5), minimizing
the risk of protein aggregation without the need for stabilizers.
Mid-Range Acid Environment (pH 3.5 to 4.5): This pH range is critical because it is closer to the isoelectric
point of whey proteins, where they are least stable and most prone to aggregation. The use of stabilizers like
pectin is crucial here to ensure protein remains dispersed and stable, particularly important during heat
processing.
Low Acid Environment (pH Above 4.5): As the pH moves away from the isoelectric point but remains
relatively low, whey proteins might still require stabilizers depending on other factors in the beverage
formulation, like the presence of other proteins, minerals, and how these might interact under different
processing conditions (Refer Table below).

8. pH Range  Protein Type  Stabilizer Requirement  Reason for Stabilizer 
Common
Applications 
Below 3.5 (High Acid)  Whey Protein Isolate  None Typically Required 
Protein is stable and far
from its isoelectric point;
low pH naturally inhibits
protein aggregation. 
Clear beverages like
sports drinks, juice
blends 
3.5 to 4.5 (Mid-Range Acid)  Whey Protein Isolate  Pectin or Similar 
Close to the isoelectric
point of whey protein;
stabilizers prevent protein
aggregation during heat
processing. 
Flavored waters,
enhanced protein
beverages 
Above 4.5 (Low Acid)  Whey Protein Isolate  May Require Stabilizers 
Protein stability might be
compromised; specific
stabilizers depend on other
formulation aspects. 
Dairy-based drinks,
meal replacements 
Above 4.6 (Low Acid) 
Milk Protein
Concentrate 
Gums, Carrageenan, or
Pectin 
Milk proteins are stable,
but in beverage
formulations, stabilizers
may be needed for
viscosity and texture. 
Milk-based
beverages,
nutritional shakes,
creamers 
Milk Protein Concentrate in Low Acid Environments (pH Above 4.6): In low acid conditions, milk protein
concentrate is generally stable due to being far from its isoelectric point.

9. However, stabilizers such as gums, carrageenan, or pectin may be added not necessarily to prevent
aggregation (as with whey in mid-range pH) but to enhance texture, improve viscosity, and maintain a
consistent suspension of the protein in the beverage.
This is particularly relevant in milk-based drinks, nutritional shakes, and creamers where mouthfeel and
texture are crucial to consumer acceptance.
Processing Conditions of Low and High Acid
beverages
In addition to dictating what dairy protein ingredient to use, the pH of a beverage will also dictate the
processing conditions.

Generally, low acid beverages that are shelf stable essentially have two processing options—ultra-high
temperature (UHT) and retort processing.

10. Hot fill and basic pasteurization are the two common processing options for high acid beverages The
following table clearly highlights the different processing, temperature, and shelf stability of these methods.
Processing
Option 
Temperature
 
Duration  Packaging  Shelf Stability  Common Uses 
Retort 
250°F - 300°F
(High
temperature
) 
20 - 40
minutes 
Bottles,
Cans 
Shelf stable 
Bottled beverages, canned
drinks 
Ultra-High
Temperature
(UHT) 
Above 275°F 
2 - 5
seconds 
Aseptically
packaged
cartons,
Bottles 
Shelf stable  Milk, juices, tea, coffee 
Extended Shelf
Life (ESL) 
Same as UHT
(Above
275°F) 
Same as
UHT (2 - 5
seconds) 
Non-
aseptically
packaged
containers 
Requires
refrigeration but
has extended shelf
life 
Filtered milk products,
coffee drinks 
Hot Fill (High
Acid) 
Above 180°F 
Up to 2
minutes 
Bottles  Shelf stable  Juices, teas, sports drinks 
Basic
Pasteurization
(High Acid) 
Above 180°F  Varies 
Requires
refrigerated
containers 
Requires
refrigeration 
Smoothies, some juice
products 

11. Explanation:
Retort Processing: Uses very high temperatures for a relatively long duration, making the product shelf
stable. Suitable for containers that can withstand high temperatures like cans and bottles.
Ultra-High Temperature (UHT) Processing: Also involves high temperatures but for a very brief period.
Products must be aseptically packaged to ensure shelf stability. Common for beverages like milk and juices.

Extended Shelf Life (ESL): Follows the UHT process but without aseptic packaging. These products have an
extended shelf life compared to regular refrigerated products but still require refrigeration. Used for certain
milk and coffee products.

Hot Fill Process for High Acid Beverages: This process involves heating the beverage above 180°F for up to 2
minutes. The beverage is then filled hot into the container and cooled, ensuring shelf stability due to the
combination of high temperature and the acidity which inhibits pathogen growth.

12. Basic Pasteurization for High Acid Beverages: Similar to hot fill in terms of temperature but typically involves a
different duration and potentially different temperature specifics, depending on the product. While this method
effectively reduces microbial load, the products generally require refrigeration, especially if not filled
aseptically.
Which Ingredient to Use?
Once the pH and processing conditions are established, selecting the appropriate dairy protein ingredient
becomes crucial. It's essential to understand not only the functionality of each ingredient but also how they will
interact during the processing phase.
Dr. Radhika Ganesan explains, "For high acid beverages with a pH below 4.6, we typically recommend whey
proteins due to their superior solubility and heat stability at lower pH levels. Conversely, for low acid beverages,
which generally have a pH between 6 and 7, milk proteins are preferable. Milk proteins provide optimal
solubility and heat stability in this pH range." The choice of protein source significantly influences the
formulation, processing, and the challenges encountered during production and storage.

13. Examples of Protein Sources:
Whey Proteins: This category includes whey protein hydrolysate (WPH), whey protein concentrates (WPC),
whey protein isolates (WPI), and milk-derived whey.
Milk Proteins: This group comprises milk protein concentrates (MPC), milk protein isolates (MPI), and
micellar casein concentrate (MCC).
In formulations with higher pH, milk protein concentrates (MPCs) are typically used as the primary protein
source, whereas whey protein concentrates (WPCs) are favored in low-pH beverage formulations. This
strategic selection ensures that the beverages are not only effective in meeting nutritional requirements but
also stable and palatable throughout their shelf life.

14. Milk Protein Concentrate (MPC) and Milk Casein Concentrate (MCC) are highly valued for their rapid
digestive and absorptive properties, making them ideal for neutral pH protein-fortified beverages.
MCC, a relatively newer dairy protein, contains a higher ratio of casein compared to MPC. Both ingredients
are excellent sources of essential amino acids and provide slowly digestible protein that promotes satiety.
In contrast, whey proteins are more heat-sensitive during prolonged exposure to high temperatures, which
can lead to denaturation, aggregation, and gel formation.
However, whey proteins are favored for their excellent solubility and ability to remain dissolved across a
broad pH spectrum. This makes them particularly useful for fortifying acidic beverages, typically with a pH
range of 2.8 to 3.5.
The following table compares the characteristics of protein isolates and concentrates

15. Factor  Protein Concentrate  Protein Isolate 
Cost  Lower  Higher 
Lactose Content 
Higher, contributes to overall sugar
content 
Lower, less sugar content 
Mineral Content 
Higher, can affect stability based on
pH 
Lower 
Fat Content 
Contains some fat, resulting in a
cloudy, milky product 
Minimal to no fat, resulting in better
clarity 
Product Clarity  Less clear, more milky appearance  Higher clarity, ideal for protein waters 
Overall Preference  Chosen for cost-efficiency 
Preferred for lower sugar content and
clarity 
Table 1. Comparison of Protein Isolates and Concentrates

16. Micellar casein is a relatively new addition to the dairy protein market, distinct from isolates or concentrates
due to its manufacturing process. Unlike the common ultrafiltration method used for concentrates and
isolates, micellar casein is produced through microfiltration (MF).
This process effectively separates casein from whey proteins, resulting in a product that, while maintaining
similar protein levels to concentrates and isolates, predominantly comprises casein. In the U.S.,
approximately four companies produce micellar casein with a casein content typically ranging from 90-
95%, compared to about 80% in Milk Protein Concentrate (MPC).
The benefits of micellar casein include greater heat stability—attributable to its lower whey protein content
—and a reduced sulfur aroma during ultra-high temperature (UHT) or retort processing.

Another innovative product is milk-derived whey, which stands out from the traditional cheese-derived
whey as it bypasses the cheesemaking process.
Burrington Ganesan notes that milk-derived whey offers a notably clean and milky flavor, devoid of the
additional flavors introduced by cheesemaking cultures or extended heat processing.

17. Additionally, this form of whey is fat-free, as fats are removed during the microfiltration process, enhancing
its clarity. This makes milk-derived whey an excellent choice for clear beverages like protein waters, where a
clean, unadulterated taste and appearance are desirable.
Hydration is Essential for Dry Dairy Proteins
Hydrating dairy proteins correctly is crucial in preventing solubility and heat stability issues in dairy protein
beverages. According to Dr Radhika Ganesan R&D Director of FRL Lab, proper hydration of milk proteins, such
as Milk Protein Concentrate (MPC), is particularly essential.
For optimal hydration, these proteins should be subjected to shear and reconstituted at temperatures
around 48.9°C to 50°C (120°F minimum) for about an hour.
Ganesan emphasizes that warmer temperatures are advisable for milk proteins due to their slow hydration
properties. Alternatively, using liquid MPC (also known as ultra-filtered skim milk) can circumvent hydration
challenges associated with dried ingredients.

18. Milk proteins require stabilization in beverage formulations to prevent sedimentation during storage.
Selecting the correct stabilizers, sensitive to both pH and temperature, is vital.
Incorrect stabilizers can destabilize the protein, negatively affecting the product's shelf life rather than
enhancing it. Carrageenan is effective at neutral pH, ideal for suspending cocoa solids in chocolate-
flavored beverages.
Guar gum, xanthan gum, and Carboxymethyl Cellulose (CMC) are commonly used in neutral pH beverages,
while high-methoxy pectin is preferred for whey protein-based beverages at low pH.
The incorporation of stabilizers not only prevents age-related gelation with salts like sodium and potassium
phosphate/polyphosphate but also improves the texture and viscosity of the drink.

Mineral ions such as calcium, potassium, and sodium influence the stability and clarity of acidified whey
beverages. Achieving the correct mineral balance is crucial for stability.

19. The choice and level of mineral supplements, along with factors like color, sweetness, and flavor,
significantly impact the final product. There are numerous options available for sweeteners (both artificial
and natural, low or high caloric), colors (natural or artificial), and flavors or flavor modifiers.

Hydration of whey proteins, on the other hand, requires less time—approximately 20 to 30 minutes at
temperatures not exceeding 54.4°C (130°F).
Exceeding this temperature could denature the whey proteins. Proper hydration is imperative, particularly as
beverages with higher protein levels become more prevalent.
Poor hydration of MPC or Milk Protein Isolate (MPI) can cause textural issues such as graininess or protein
settling in the final product.
Here is a comparison in table format to illustrate the differences in hydration requirements between whey
and milk proteins:

20. Protein Type  Hydration Time  Temperature  Hydration Importance 
Common Issues if
Poorly Hydrated 
Milk Protein (MPC/MPI)  About 1 hour 
48.9°C to 50°C
(120°F minimum) 
Crucial for avoiding
solubility and stability
issues 
Grainy texture,
sedimentation 
Whey Protein 
20 to 30
minutes 
No higher than
54.4°C (130°F) 
Essential to prevent
denaturation 
Protein denaturation,
textural defects 

21. Processing Aids
When developing beverages, particularly those with low acidity, special considerations are necessary to
ensure that the dairy proteins endure the heating process without degradation. For low acid beverages, it's
often crucial to incorporate a stabilizer such as carrageenan or gellan gum. These additives play a dual
role: they protect the proteins and prevent them from interacting with each other, which can lead to
instability.
Another important aspect to consider during the high heat processing typical of Ultra-High Temperature
(UHT) methods is the Maillard reaction. This reaction can lower the pH of the beverage, potentially leading
to protein instability. To counteract this effect, adding buffer salts (such as mono-, di-, or polyphosphates)
is a common practice. These buffers help maintain a stable pH and can also chelate calcium, which might
otherwise destabilize the proteins. While buffer salts are effective in stabilizing the beverage, they are often
not considered clean label by some consumers, yet they are essential for enhancing the stability of the
product.

22. Consideration  Detail  Solution  Purpose/Effect 
Stabilizers
Needed 
Low acid
beverages often
require the
addition of
stabilizers. 
Carrageenan,
Gellan Gum 
Protect proteins,
prevent interaction
and instability. 
High Heat
Processing 
Ultra-High
Temperature (UHT)
processing
involves high heat
that can trigger the
Maillard reaction. 
Monitor and
control processing
temperatures. 
Prevent
undesirable
reactions that can
lower pH and lead
to protein
instability. 
pH Instability from
Maillard Reaction 
The Maillard
reaction during
UHT can decrease
pH, leading to
instability in
proteins. 
Addition of buffer
salts (mono-, di-,
or
polyphosphates). 
Maintain a stable
pH, chelate
calcium to prevent
protein
destabilization. 
Consumer
Perception of
Additives 
Buffer salts, while
effective, may not
align with
consumer
preferences for
'clean label'
products. 
Educate on the
necessity, explore
cleaner
alternatives. 
Enhance stability
while trying to
meet consumer
expectations for
clean label
products. 

23. Custom Dairy Ingredients
Reducing the activity of calcium ions in Milk Protein Concentrate (MPC) by using calcium chelators or
partially demineralizing during ultrafiltration can significantly enhance the heat and storage stability of
beverages.
Studies have shown that beverages with MPC reduced by 20% in calcium content demonstrate superior
storage stability compared to both the standard MPC and those reduced by 30%. In response, several U.S.
companies have started producing MPC with lower calcium levels, eliminating the need for buffers and
achieving a cleaner label.
These specially formulated MPCs offer greater heat stability and are an excellent choice for low acid dairy
protein beverages.
Another strategy when working with whey proteins is the use of pre-acidified whey protein isolate. This
approach addresses the common challenge of needing to lower the pH of beverage formulations—
sometimes to as low as pH 3.0—by adding acids such as phosphoric, citric, or malic acid.

24. The level of acid required can be substantial, depending on the protein content of the beverage. To simplify
the process and reduce the astringency of the final product, several companies in the U.S. have developed
pre-acidified whey protein isolate. Food Research lab can assist you to source the right ingredients from
these manufacturers.
As noted earlier, the dairy protein beverage sector is rapidly evolving and expanding, primarily focusing on
muscle health—whether it's for sports recovery, weight management, or healthy aging. Dr. Radhika Ganesan
of FRL points out that there is particularly untapped potential in the healthy aging segment, where few
products currently exist. This is an area she actively encourages companies to explore further.
FRL is committed to supporting companies and entrepreneurs in developing new dairy protein beverages.
For more information or technical support, please reach out to the FRL’s Beverages staff.

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