Formulating Dairy Protein Beverages | Food Research Lab

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.

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.

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.

What is High Acid or Low Acid Beverages?

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.

Role of Stabilizers for Stability to the Dairy protein

Depending on the pH, stabilizers might be needed to add stability to the dairy protein. For instance,

• 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).

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	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. 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. 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) l	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

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 

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 . Read More

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. 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 and

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.