D A I R Y F O O D S , D A I R Y F O O D S .

C O M
PRESENTS
Phillip S. Tong, Ph.D.
Professor of Dairy Science
Dairy Products Technology
Center, California Polytechnic
State University
Pete Kondrup
General Manager
Westby Cooperative Creamery
D A I R Y F O O D S , D A I R Y F O O D S . C O M
U.S. YOGURT PRODUCTION
0
1,000,000,000
2,000,000,000
3,000,000,000
4,000,000,000
5,000,000,000
4.7 billion pounds in 2013
Pounds
D A I R Y F O O D S , D A I R Y F O O D S . C O M
YOGURT PLANTS IN THE UNITED STATES, 2004 TO 2013
0
20
40
60
80
100
120
140
160
04 05 06 07 08 09 10 11 12 13
51 new yogurt plants from 2004 to 2013
D A I R Y F O O D S , D A I R Y F O O D S . C O M
YOGURT PLANTS, BY REGION
Region 2009 2010 2011 2012 2013
Atlantic 47 50 55 58 65
Central 31 36 40 37 43
West 31 34 35 36 37
U.S. total 109 120 130 131 145
D A I R Y F O O D S , D A I R Y F O O D S . C O M
Phillip S. Tong, Professor
Dairy Products Technology Center
California Polytechnic State University
San Luis Obispo (ptong@calpoly.edu, 805-756-6102)

Dairy Foods Webinar . . .
Challenges and Opportunities in
High-Protein Yogurts and other
Cultured Products
Challenges and Opportunities in High-Protein
Yogurts and other Cultured Products
Consumer Interest in High Protein
High Protein in Cultured Dairy Products Technical Approaches
Future Challenges and Opportunities
What do consumers want?
McCarthy, D., Dairy Management, Inc., 2014
How will population change? By 2020?
33%
45% Increase
McCarthy, D., Dairy Management, Inc., 2014
Protein
and Wellness
McCarthy, D., Dairy Management, Inc., 2014
www.wheyoflife.org
Health Halo of Dairy
History of Fermented milk
Pottery shards in Poland suggest strained
fermented milks (7000 BC)
Basis of lactase persistence



1900: Dr. Ilya Metchnikoff (1845-1916)
Novel Prize Medicine (1908)
Consuming yogurt and longevity

http://www.nature.com/news/archaeology-the-
milk-revolution-1.13471
Yogurt (Turkey)
Labneh (Lebanon)
Kumiss (Asia)
Kefir (Czech Republic)
Skyr (Iceland)
Lassi (India)
Doogh (Iran)
Ymer (Denmark)
Calpis (Japan)
What is Greek Yogurt?
Health halo of yogurt (good for you)
Gut health, dairy wholesomeness
. . . delivery system for other nutrients
Convenient (availability, portability, no preparation, shelf life)
Tastes good
PROTEIN !!! ???

What is Greek Yogurt?
Legally - No Legal Definition for Greek Yogurt
Market/Trade
Generally 1.5 2.5X protein content of conventional yogurt
Regular: 8-9 gms per 8 oz (3-4% w/w)
Greek: ~15-20 gms per 8 oz (6-9%w/w)
~ 50% Lower lactose level in final product
Shorter ingredient list
Sensory (compared to traditional yogurt)
Viscous . . . pasty
Smooth, creamy . . . . Chalky, grainy texture
Less acid taste
Proliferation of High Protein
(Greek, Asian, Australian, Icelandic ) Style Yogurts
Rapid growth of Greek (high protein) Yogurt
Source: AC Nielsen
Manufacture of higher protein yogurt
Protein Concentration pre- or post-fermentation?
Concentrated (strained) post fermentation to increase protein while
reducing water, lactose and minerals
Bags
Mechanical separator
Membrane filtration
Concentrated protein prior to fermentation (no acid whey)
Formulation with WPC/MPC/NFDM
no post fermentation concentration
No acid whey generated
Higher calcium content
Ultrafiltration of milk
Higher protein cultured milks -Considerations
Concentration (straining) post fermentation
Acid whey handling/usage
Micro-nutrient loss (minerals Na, Ca) in whey drainage
Loss of probiotics
Fat level limitations (heavy vs. light phase for centrifugal separation?)
Concentration/Formulation pre-fermentation
Buffering capacity of high solids
Fermentation time
Total acidity to final pH (taste?)
No acid whey, less/no micro-nutrient loss
Viscosity control during thermal processing
Texture control (chalkiness)

Cottage Cheese
Daisy Low Fat Cottage Cheese
Because it has just 90 calories and 13 grams of protein per 1/2-cup serving,
you can enjoy low-fat, 100% natural cottage cheese without giving up the
creamy, delicious taste.
Interests in High Protein
Future Cultured Milks? Dairy Technology . . .
Process & Ingredient Technology
High pressure homogenization (7,000 10,000 PSI)
Ingredients
Micellar casein concentrates (native caseins)
Modified (reformed) casein micelles (minerals)
Casein/Whey protein blends
Increased functional proteins for simple (clean) labels
Lactose free
Culture technology (health, shelf life, viability)
Packaging (communication, ease of use)
Future Cultured Milks? Dairy Technology . . .
Products
Fat content (from skim to > whole milk?)
Drinkable, spoonable, spreadable, sliceable
Formulated vs. Separation Processes
Pre- vs. Post Fermentation
Protein focus over process ?
Sensory Quality
Yield
Acid Whey
Culture viability (total count?)
Flexibility to handle wider range of fat content?
Consumer Interest in High Protein
High Protein in Cultured Dairy Products Technical Approaches
Future Challenges and Opportunities
Challenges and Opportunities in High-Protein
Yogurts and other Cultured Products
Westby Cooperative Creamery
Westby, Wisconsin

Pete Kondrup General Manager

110 Years (since 1903)
One of the oldest family dairy
farm cooperatives in WI & USA
175 Patron-Member Farms
Growth from 115 farms in 10 years
Most in WI, some in MN
Approx.10,000 cows milked
125+ million pounds of milk
Growth from 85-mil. in 10 years
Conventional & Organic (r-BST-free)
<30 million pounds production
Growth from 11-mil. in 10 years.
New Distribution Center in 2012
SQF Quality Certification
125 Employees
Growth from 45 in 10 years
2/12 hour production shifts

Product Production
40% Cottage Cheeses
Only manufacturer in WI
20% Sour Creams & Dairy Dips
Regular and Lite
40% Yogurts
Started in 2007
Standard 70%
Other Styles 30%
Conventional & Organic

Product Volume by Channel
45% Private Label
35% Ingredients
10% Food Service
10% Westby Brand

$55-million Total Revenues

Yogurts

Standard & Greek-Style
& Any-Style

Conventional & Organic

Regular & Lite

Retail, Private Label,
Food Service, Ingredient


Greek Yogurt
Strained, Filtered, or Fortified?
No standard of identity.
Clean label.
Cost of capital.
Disposal of
whey-permeate.
Consumer driven.

We are looking at
manufacturing more
specialized high protein
yogurts.



Cultured Dairy Food Products

Cottage Cheese

Simply a fresh, soft, dairy cheese.


New Cottage Cheese
Developments at Westby

Cottage cheese
as ingredient.
Probiotic?
Increase protein.
Flavors.
Could be the next
Greek Yogurt


A product & brand
business development company

creating new product differentiation
and brand preference in the category of
Ready-to-Eat -- Refrigerated Dairy Foods.

Steve King President



2014 3D Dairy Foods all content and ideas expressed are copyrights and trademarks.


Cottage Cheese





Soft Small Cheese Curds


Soft Small Cheese Curds
in Creamy Sauce

Fat Free, <150 Calorie, Gluten Free,
High Calcium, High Protein.

Soft Small Cheese Curds
in Creamy Sauce
Fat Free, <150 Calorie, Gluten Free,
Calcium (15% DV), Protein @ 14g (28% DV)


Plus -- Natural Vitamins -- A B1 B6 C D E
@ 20%+ DV of each



NutriDairi
Soft Small Cheese Curds
in Creamy Sauce


14g Protein + Calcium + Natural Vitamins

Fat Free <150 Calories Gluten Free

Plus Flavors for the Family


A dairy-nutritious choice




TM trademark of 3D Dairy Foods 2014 3D Dairy Foods (NutriFusion is a trademark of NutriFusion, LLC)


NutriDairi
Soft Small Cheese Curds
in Creamy Sauce


Every meal occasion/ use.
Flavors for toppings, dips, spreads, snacks,
desserts, side-dishes, breakfast, recovery.

Every consumer demographic.
Age, gender, socio-econ., geo-locale


Two Trademarked New Product Categories


NutriDairi Dessert

NutriDairi Snack




TM trademarks of 3D Dairy Foods 2014 3D Dairy Foods
Two Trademarked New Brands
NutriDairi Dessert
Flavors are pudding/ pie/ dessert (5oz product/ 6oz cup):
Vanilla Custard, Cookie Crme, Strawberry Shortcake,
Key-Lime Cream, Lemon Cheesecake, Crme Brule,
Tiramisu Lulu, French Nougat, Butter-Cream Frost.
NutriDairi Snack
Flavors are fruit/ nut (5oz product/ 6oz cup):
Berry Blast, Apple Burst, Banana Boom, Mellon Munch,
Ginger Pear, Pecan Peach, Peanutty-Buttery, PB & J elly,
Honey-Almond, Coconut Chill.


TM trademarks of 3D Dairy Foods 2014 3D Dairy Foods





Smile for goodness
in a dairy-nutritious choice

TM trademarks of 3D Dairy Foods 2014 3D Dairy Foods


7 Trademarked New Product Categories

NutriDairi Dessert

NutriDairi Snack

NutriDairi SaladTop

NutriDairi CheeseDip

NutriDairi SideCup

NutriDairi SunUpCup

NutriDairi ReCuvCup

Each is a dairy-nutritious choice that defines a meal occasion/ use.

TM trademarks of 3D Dairy Foods 2013 3D Dairy Foods

12 Trademarked New Brands
TM trademarks of 3D Dairy Foods 2014 3D Dairy Foods

Cheeserts NutriDairi Dessert

Cheenaks NutriDairi Snack


Cheetops NutriDairi SaladTop

Cheedips NutriDairi CheeseDip


Cheemacs NutriDairi SideCup

Cheetots NutriDairi SideCup

Cheevegs NutriDairi SideCup


Cheesoops NutriDairi SideCup


Cheebles NutriDairi SunUpCup

Cheerays NutriDairi SunUpCup

Cheejoes NutriDairi SunUpCup


Cheerevs NutriDairi ReCuvCup




60+ Product Flavors

Cheddar Bacon, Asiago Tomato

Cheesy Avocado Ol, Smokey Gouda Goody

Key Lime Cream, Crme Brulee

Banana Boom, Melon Munch

Nacho Mucho, Pizza Cheezza

Cool-Tot Cheddar, Parmesan Dijon Dill

Butter Corn Salsa, SourCream 3Bean

Cheezo Gazpacho, Cheezi Broccoli Breezi,

Honey-Butter Oatmeal, ButterMilk Kasha

Orange Halo, Cranberry Crisp, Mango Mist

Creamy Cappuccino, Vanilla Frapp

Raspberry Rip, Blueberry Blitz




Smile for goodness
in a dairy-nutritious choice

TM trademarks of 3D Dairy Foods 2014 3D Dairy Foods