The whey byproduct produced from yogurt is relatively new and results from the popularity of separated yogurt often referred to as Greek yogurt, according to the patent. However, yogurt whey contains fewer solids and is more acidic than whey created in the production of cheese.
Minneapolis-based General Mills addressed those issues in the patent, which describes ways to use a neutralized yogurt whey in such products as baked foods, beverages, snacks, confectionery items, soup, dry meal products, cereal and dairy products. Neutralized yogurt whey refers to yogurt whey that has been neutralized with a basic material to raise the pH.In many embodiments, the food product contains neutralized yogurt whey with the following composition: a pH of 6.0 or greater, at least 100 mg of calcium per 100 grams of yogurt whey, at least 1% by weight galactose, and at least 6% by weight solids. In some embodiments, a yogurt whey in a food product has the following composition: a pH of 6.2 or greater, at least 3% by weight calcium, at least 5% by weight galactose, at least 95% by weight solids, and less than 5% by weight protein.