Available at: https://digitalcommons.calpoly.edu/theses/2974
Date of Award
3-2025
Degree Name
MS in Agriculture - Dairy Products Technology
Department/Program
Dairy Science
College
College of Agriculture, Food, and Environmental Sciences
Advisor
Vincent (C.K.) Yeung
Advisor Department
Dairy Science
Advisor College
College of Agriculture, Food, and Environmental Sciences
Abstract
The goal of this study was to assess how to maximize the digestibility of protein in protein beverages utilizing various protein sources, differing temperature/storage combinations, and the addition of probiotics (Bacillus coagulans). The protein sources used included 3 milk proteins and 2 plant protein sources (micellar casein, milk protein concentrate, reduced-calcium milk protein concentrate, pea protein isolate, and soy protein isolate). Soy protein isolate was chosen because it is readily available and commonly used as a plant protein alternative. Pea protein isolate was chosen because it is a non-allergen, and similarly, it is readily available. Milk protein concentrates consist of the two proteins in milk, whey protein and casein. Micellar casein is the primary protein in milk and the precursor for cheese. Casein is known as a “slow-digesting” protein whereas whey protein is known as a “fast-digesting” protein. Whey protein is readily available because it is a by-product of cheese-make, therefore it is well-researched in sports recovery beverages. For this study, micellar casein was chosen instead of whey protein to investigate its efficacy and digestibility compared to other products. Previous studies have shown MPC has good storage stability; reduced-calcium MPC is a newer product on the market, and evidence suggests improved solubility in protein beverages. Bacillus coagulans was chosen for this study because it is a widely used probiotic in food products. It is an endospore-former which makes it heat resistant; this is useful in food products that need to undergo heat treatments, like most RTD protein beverages.
