2.3. Test Beverage Formulation and Compliance to Test Beverages
dairy milk, MEB
MEB and COMP beverages were prepared in the OSU Food Pilot Plant under Good Manufacturing Practices in 50 L batches. Beverages were pasteurized, stored at 4 °C in single-serve 250 mL bottles, and formulated to match the composition of full-fat bovine dairy milk (12.5% total solids, 3.3% of total protein, 4.8% lactose, and 3.5% total fat). MEB contained 10% MFGM phospholipid ingredient (Lipid 100, Fonterra Co-operative Group, Auckland, New Zealand), 40% butter oil (NutraPro International, Logan, UT, USA), 50% nonfat dairy milk powder (Dairy America, Dublin, CA, USA), and water to yield a total fat content of 3.5% (Our formulation goal was to produce an MFGM-enriched milk product comparable to commercial full-fat dairy milk, except it contained 10-times more MFGM phospholipids [MEB and COMP also contained 100 mg Potaba