Fonterra Co-Operative Group Limited

Esra Cakir-Fuller

Rama Mohana Rao Gulla

Roger Richard Schwarzenbach

Hongping Gao

Stephen Paul Gregory

Christina Anna Petronella Koot

Heat-treated, shelf-stable liquid nutritional compositions comprising whey protein and non-whey protein, and methods of producing and using these compositions. The compositions have a pH of from about 6.0 to about 8.0, a total protein content of at least about 6 g per 100 mL of the composition. The whey protein comprises or is provided by an ingredient that comprises heat-denaturable protein of which at least about 55% is present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

Dairy product and process

The invention relates to liquid nutritional compositions, particularly shelf stable liquid nutritional compositions including compositions comprising non-hydrolyzed whey protein, and methods of producing and using these compositions.

Growing community of inventors

Auckland, New Zealand

Esra Cakir-Fuller