Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects

ABSTRACT: Consumer focus on health and wellness is driving the growth in high-protein dairy beverages. The review discusses shelf-stable ready-to-drink beverages that are primarily dominated by sports nutrition and the “better for you” beverage categories. Both of these categories tend to have a “high in protein” claim. Because of their functionality, sensorial attributes, and protein quality, dairy protein ingredients are the ingredients of choice to meet protein claims. Due to the higher protein content of the beverages, the functionality of dairy protein ingredients plays a critical role in final product quality and stability. In the United States, Food and Drug Administration regulations classify shelf-stable foods into acid/acidified and low-acid foods. The differentiation is based on pH and water activity (aw). In the context of shelf-stable high-protein dairy beverages, any beverage with aw of >0.85 and with a finished equilibrium pH of >4.6 is classified as low acid. Beverages to which acids or acid foods are added and have a finished equilibrium pH of ≤4.6 and aw >0.85 are classified as acidified food. Acid foods have a natural pH of ≤4.6. The final pH requirement of these shelf-stable products will affect the type of dairy protein used in these applications. In acidified dairy protein beverages, the go-to ingredient is whey protein. In low-acid beverages, the protein ingredients of choice are milk protein ingredients (with a casein-to-whey protein ratio of 80:20, as found in typical bovine milk) and casein-enriched ingredients. Rendering the product shelf-stable depends on whether the product is classified as acidified or low acid. Low-acid, shelf-stable beverages, in general, have 2 manufacturing options: retort and UHT processing, followed by hermetic sealing. Pasteurization is the standard processing choice for shelf-stable acidified beverages, followed by hot fill. Because of differences in pH and heat loads during the manufacture of high-protein dairy beverages, the functionality of protein ingredients will play an essential role in determining the final beverage quality. Two of the most important functional properties of dairy protein ingredients that have a role in producing these beverages are solubility and heat stability. This review elucidates the physicochemical properties of dairy protein ingredients for low- and high-acid shelf-stable dairy protein applications, analytical techniques to characterize protein ingredients, beverage processing conditions, and quality defects observed.