Protein fortification and stabilization
Buttered coffee
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Cold brew coffee
90.88
Unsalted butter
6.00
Milk protein concentrate (MPC) 65
2.50
Dipotassium phosphate
0.15
Monk fruit concentrate
0.06
ENLITEN® Reb A stevia sweetener
0.01
TOTAL
100
Preparation
1. Add the Ticaloid PRO 192 AGD, Dipotassium phosphate to the water and mix for 10 minutes.
2. Add milk protein concentrate and mix additional 30 minutes.
3. Add Monk fruit concentrate and Stevia mix for additional 10 minutes.
4. Melt the butter and add to the batch tank and add high shear for 5 minutes.
5. UHT process: preheat 65oC, Homogenize (140 bar 1st stage/30bar 2nd stage), final heat 140oC for 4 seconds.
6. Collect cold in a sterile hood into sterile bottles.