Low-lactose and lactose-free milk product and process for production thereof

A dairy product, low lactose technology, applied in dairy products, milk formulations, applications, etc., to achieve the effect of improving recovery and loss avoidance

Active Publication Date: 2011-07-20
VALIO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is extremely challenging to obtain a product with completely flawless taste and structure, meeting consumer expectations for an organoleptically acceptable dairy product, and being economical and easy to produce without the addition of additional water

Method used

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  • Low-lactose and lactose-free milk product and process for production thereof
  • Low-lactose and lactose-free milk product and process for production thereof
  • Low-lactose and lactose-free milk product and process for production thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Example 1. Ultrafiltration of hydrolyzed skim milk under cool conditions (K=1.9)

[0055] Skim milk (40 L) was hydrolyzed (6° C., 18 hours) with Godo YNL2 lactase (Godo Shusei Company, Japan) at a dose of 0.15%. And the fully hydrolyzed skim milk was subjected to ultrafiltration with HFK-131 membrane (Koch Membrane Systems Inc., USA) at a temperature of 9° C. to 19° C. and a pressure of 4.5 bar to 5.0 bar. The permeate flow is 3.81 / m 2 h~6.51 / m 2 h. Ultrafiltration was continued until the concentration factor was 1.9, ie, the volume of UF retentate was 21 L and the volume of UF permeate was 19 L.

[0056] Samples were taken from the feed (hydrolyzed skim milk), UF retentate and UF permeate from which protein, dry matter, glucose, galactose and ash were determined (Table 1).

[0057] The UF retentate was used to make up milk drinks (Example 9; Tables 10 and 11).

[0058] Table 1 : Composition of ultrafiltration feed, retentate and permeate of hydrolyzed skim milk

...

Embodiment 2

[0060] Example 2. Ultrafiltration of hydrolyzed skim milk under warm conditions (K=4)

[0061] Skim milk (40 L) was hydrolyzed (6° C., 22 hours) with Godo YNL2 lactase (Godo Shusei Company, Japan) at a dose of 0.15%. The fully hydrolyzed skim milk was subjected to ultrafiltration with a HFK-131 membrane (Koch Membrane Systems Inc., USA) at a temperature of 45° C. to 50° C. and a pressure of 1 bar to 3.5 bar. The permeate flow is 7.81 / m 2 h~10.31 / m 2 h. Ultrafiltration was continued until the concentration factor was 4, ie the volume of UF retentate was 10 L and the volume of UF permeate was 30 L.

[0062] Samples were taken from the feed (hydrolyzed skim milk), UF retentate and UF permeate from which protein, dry matter, glucose, galactose and ash were determined (Table 2).

[0063] The UF retentate was used to make up milk drinks (Example 9; Table 12), to make flavored milk drinks (Example 10; Table 13) and to make up whey protein-containing milk drinks (Example 11; Table...

Embodiment 3

[0067] Example 3. Nanofiltration of Ultrafiltration Permeate of Hydrolyzed Skim Milk

[0068] Continuing with the experiment of Example 2, the ultrafiltration permeate was nanofiltered to a concentration factor of 2 with a Filmtec NF membrane (Dow, USA) at a filtration temperature of 10° C. to 16° C. The permeate flow is 101 / m 2 h, the pressure is 11 bar to 17 bar. The feed was 29.5 liters, the NF retentate was 14.5 liters, and the NF permeate was 15 liters.

[0069] Dry matter, glucose, galactose and ash were determined from feed, NF retentate and NF permeate. The results are shown in Table 3.

[0070] The NF permeate was used in the diafiltration step in Example 5.

[0071]NF permeate was also used to make up milk drinks (Example 9; Tables 10 and 12).

[0072] Table 3. Nanofiltration of UF permeate of hydrolyzed skim milk. Composition of feed, retentate and permeate.

[0073]

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PUM

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Abstract

The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hy- drolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.

Description

technical field [0001] The present invention relates to low-lactose and lactose-free dairy products and methods for their production. Complete or partial hydrolysis of lactose in milk raw materials and separation of proteins, minerals and sugars into different fractions. The invention particularly relates to the application of membrane filtration technology in the separation of proteins, minerals and sugars. Background technique [0002] Several methods are known for producing low-lactose and lactose-free milk using membrane technology. Conventional enzymatic methods of cleaving lactose are also known in the art and include the step of adding lactase from fungus or yeast to milk to cleave more than 80% of the lactose into simple sugars (i.e., glucose and galactose). [0003] Several membrane filtration solutions have been proposed to remove lactose from dairy raw materials. The four basic membrane filtration processes commonly used are: reverse osmosis (RO), nanofiltrati...

Claims

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Application Information

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IPC IPC(8): A23C9/00A23C9/14A23C9/146A23C9/142
CPCA23C9/1425A23C9/1422A23C9/1206A23C9/15A23C9/14A23C9/142A23C9/16
Inventor 雷塔·蒂卡玛克哈利·卡里奥宁
Owner VALIO LTD
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