Case Study: Buffering for Protein Stability in Dairy-Based RTD Coffee
The Challenge
A prominent brand developing a dairy-based RTD coffee faced challenges with protein precipitation and visible separation during shelf life. Despite meeting processing standards and target pH, the buffer system failed to stabilize the coffee-dairy matrix.
Our Approach
We performed targeted buffer screenings to evaluate milk protein compatibility within the coffee system. This included adjusting buffer types and concentrations to preserve casein micelle integrity, analyzing ionic interactions, and conducting shelf-life simulations using UHT-processed samples.
The Solution
We created a buffer system that ensured protein stability, maintained the desired pH levels, and effectively minimized sedimentation. These enhancements gave the client the confidence to proceed with commercialization, knowing the product delivered reliable performance and exceptional sensory quality.
Our Team
Our team of experts specializes in balancing protein functionality and stability within complex dairy systems. We work closely with clients on formulation development, shelf-life testing, and process validation to bring stable, high-quality products to market.
Reach out today to learn why Eurofins is the name trusted in product and process development excellence.
Additional Resources:
Dairy Industry Testing Standards
Case Study: Protein Instability in a High-Protein Dairy Shake
