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Milk portein products and processes

A technology of milk protein and products, which is applied in the direction of dairy products, protein food ingredients, milk protein ingredients, etc., and can solve the problem of adding additional steps

Inactive Publication Date: 2008-01-23
FONTERRA COOP GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these dried products have the disadvantage of formation of "nuggets" in the cheese
However, this adds an extra step to the cheesemaking process

Method used

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  • Milk portein products and processes
  • Milk portein products and processes
  • Milk portein products and processes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Example 1 - Preparation of decalcified dry MPC by ion exchange

[0063] As shown in Figure 1, skim milk was concentrated on an ultrafiltration (or microfiltration) membrane (Koch S4 HFK 131 type membrane with a nominal molecular weight filtration range of 10,000 Daltons) to prepare the MPC retentate. Depending on the concentration factors used, the MPC retentate has a protein content of 42-85% dry matter as milk protein.

[0064] For example, when 1000 kg of skim milk having the concentration shown in Table 1 is concentrated 2.5 times, 400 kg of MPC56 retentate and 600 kg of permeate will be obtained.

[0065] A part of 400kg of MPC56 retentate was used to reduce its pH from 6.8 to 5.9 with 3.3% citric acid. The acid was added to the retentate at 10°C while stirring the retentate continuously. For example, to produce 50% decalcified MPC56, the pH of 200 kg of the retentate was adjusted to 5.9. After 15 minutes, the pH of the retentate was remeasured. The pH of the pH...

Embodiment 2

[0075] Example 2 - Solubility

[0076] Four dried MPI samples with 85% milk protein were tested for solubility after a period of storage. After 1, 6, 15, 22 and 36 days, 5% (w / v) solutions were prepared in water respectively. After reconstitution to a 5% (w / v) solution at 20°C, the solution was centrifuged at 700 g for 10 minutes. The results are shown in Figures 2A and 2B. Three decalcified samples (33%, 50% and 83% decalcified) were stored at 20°C and they all showed about 100% solubility. The dried MPI sample as a control showed about 70-80% solubility at 1-6 days and decreased to about 50% at 15-36 days. Similar results were also obtained when stored at 40°C.

Embodiment 3

[0077] Example 3 - Making Cheese

[0078] Four samples of MPC with a milk protein content of 85% were tested during the cheese making process.

[0079] 3.6 kg of fresh skim milk was used as raw material, which contained 3.55% protein and 0.05% fat. To fresh skim milk preheated to 32.5°C was added whipping cream (400 grams) under moderate shear. The resulting milk solution contained 3.42% protein and 4.36% fat as determined by Milkoscan analysis.

[0080] The milk solution was divided into 4 portions. A different MPC containing 85% protein was added to each portion. One of them served as a control MPC without decalcification treatment. The recovery temperature is 6.5-8.5°C. The other three were calcium-depleted MPC, each containing 85% protein. The degrees of decalcification were 25%, 50% and 98%, respectively. For 33% decalcified MPCs, reconstitution was performed at 6.5-8.5°C. For 50% and 98% decalcified MPC, a temperature of 4.5-6.0°C was used.

[0081] All powders ...

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PUM

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Abstract

particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows improvements in the use of dried milk protein concentrates in cheese manufacture. The invention includes a method of cheese manufacture comprising: (a) dispersing in milk a dried MPC or MPI having at least 70 % dry matter as milk protein; (b) treating the resulting mixture with one or more coagulating enzymes to produce a curd; and (c) processing the curd to make cheese; wherein the dried MPC or MPI is a calcium-depleted MPCF or MPI and the extend of calcium depletion is sufficient to allow manufacture of substantially nugget-free cheese.

Description

technical field [0001] The present invention relates to a milk protein product, its production method and use, especially the use in cheese production. Background of the invention [0002] "Milk protein concentrate" (MPC) refers to a milk protein product in which 55%, preferably more than 75% of the dry matter is milk protein, and the ratio of casein to whey protein is close to that in milk. Such concentrates are known in the art. [0003] The term "milk protein isolate" (MPI) refers to a milk protein composition in which the ratio of casein to whey protein is substantially unchanged and in which the dry matter consists of more than 85% milk protein. Such isolates are also known in the art. [0004] These products differ from milk concentrates in that they have a high proportion of protein and a low proportion of fat and lactose. They differ from skim milk concentrate by being high in protein and low in lactose. [0005] One use of MPC and MPI is in cheese making. MPC a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12A23C19/00A23C9/14A23C9/142A23C9/146A23C19/05A23J1/20A23J3/08
CPCA23V2002/00A23J1/20A23C19/053A23C9/1422A23V2250/1578A23V2300/30
Inventor 加努加帕蒂·维贾雅·巴斯卡尔哈津德尔·辛格尼尔·D·布莱齐
Owner FONTERRA COOP GRP LTD
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