Case Study: Protein Instability in a High-Protein Dairy Shake
Client Problem
A client working on a high-protein, dairy-based RTD shake encountered gelling challenges during the transition from pilot scale to commercial production. While the product had proven stable at pilot scale, manufacturing complications—including prolonged hold times and inefficiencies in the order of ingredient addition—triggered unforeseen protein instability, resulting in excessive thickening and diminished drinkability.
Our Approach
We conducted a comprehensive review of the commercial process and identified key contributing factors, including processing stress, mineral imbalances, and the use of high-mineral water at the manufacturing facility. Our recommendations included:
- Implementing reverse osmosis (RO) water to improve consistency
- Optimizing the order of ingredient addition and buffering system
- Refining hold times and processing conditions to reduce protein denaturation
The Solution
The adjusted process eliminated the gelling issue and restored protein stability. The final product maintained its intended texture and viscosity across shelf life, and the client was able to resume commercial production without further delays.
Our Team
Our formulation and process optimization team has extensive experience working with dairy protein systems. We support clients in troubleshooting mechanical and thermal instability and optimizing formulation and processing parameters to ensure shelf-stable, high-quality products.
Reach out to explore how Eurofins can support your next dairy product development challenge—whether it’s concept-to-commercial or a critical reformulation.
