Milk powder with high whey protein index II

Abstract

The invention provides a method for producing low bacterial milk powder with whey protein nitrogen index (WPNI) of at least 2. The method is below: (a) removing solids from a raw milk by a known method, and then separating cream; (b) conducting hot infusion on the obtained skim milk; (c) concentrating the heated milk to 30-50 wt.% of dry matter; (d) if necessary, subjecting the obtained concentrate to heat treatment for at least 15 s at a temperature of at least 72 DEG C; and (e) subjecting the product from heat treatment to spraying treatment at 100-120 DEG C to obtain a dry powder.

Description

technical field

[0001] The present invention relates generally to the field of dairy products, and in particular to a new method for producing low-bacteria milk powder with a high whey protein nitrogen index (WPNI). Background technique

[0002] For the production of low-bacteria milk powder, for example, already pasteurized skim milk with a dry matter of about 9% is evaporated to a concentration of about 40%. However, this concentrate still contains high amounts of heat-resistant bacteria and spores, which originate especially from corn silage fed to dairy cows and end up in the raw milk due to unsanitary barns. Therefore, it is necessary to subject the concentrate to high heat treatment before spraying, so as to eliminate bacteria and spores in large quantities and produce high-quality aseptic products.

[0003] However, high heat treatment does not only affect bacteria and spores; it also denatures valuable whey proteins completely or to a large extent, which adversely a...

Examples

Embodiment 1

[0043] Embodiment 1: the production of low bacterium-containing skimmed milk powder

[0044] Example V2 was repeated, but before the evaporation step, the skim milk was heat poured at 135°C for 3 seconds, so that the treated product was evaporated and heat treated as described above, and sprayed. The resulting low heat skim milk powder has a WPNI of 6.8, which is nearly sterile.

Embodiment 2

[0045] Embodiment 2: the production of whole milk powder with low bacteria content

[0046]Solids are removed from the raw milk by methods known per se, the milk is pasteurized and skimmed to obtain skim milk with a dry matter of about 9% by weight. This was heat perfused as described in Example 1. The milk fat obtained in the skimming process is subjected to high heat treatment at 125° C., and is added to skim milk again to obtain whole milk. The resulting reduced heat whole milk has a WPNI of 6.3, which is virtually sterile.

[0047] Examples V1, V2 and 1 are placed side by side in figure 1 in the flow chart. figure 2 Demonstrate the difference in the production of skim milk powder and whole milk powder.

technical field

[0001] The present invention relates generally to the field of dairy products, and in particular to a new method for producing low-bacteria milk powder with a high whey protein nitrogen index (WPNI). Background technique

[0002] For the production of low-bacteria milk powder, for example, already pasteurized skim milk with a dry matter of about 9% is evaporated to a concentration of about 40%. However, this concentrate still contains high amounts of heat-resistant bacteria and spores, which originate especially from corn silage fed to dairy cows and end up in the raw milk due to unsanitary barns. Therefore, it is necessary to subject the concentrate to high heat treatment before spraying, so as to eliminate bacteria and spores in large quantities and produce high-quality aseptic products.

[0003] However, high heat treatment does not only affect bacteria and spores; it also denatures valuable whey proteins completely or to a large extent, which adversely a...

Examples

Embodiment 1

[0043] Embodiment 1: the production of low bacterium-containing skimmed milk powder

[0044] Example V2 was repeated, but before the evaporation step, the skim milk was heat poured at 135°C for 3 seconds, so that the treated product was evaporated and heat treated as described above, and sprayed. The resulting low heat skim milk powder has a WPNI of 6.8, which is nearly sterile.

Embodiment 2

[0045] Embodiment 2: the production of whole milk powder with low bacteria content

[0046]Solids are removed from the raw milk by methods known per se, the milk is pasteurized and skimmed to obtain skim milk with a dry matter of about 9% by weight. This was heat perfused as described in Example 1. The milk fat obtained in the skimming process is subjected to high heat treatment at 125° C., and is added to skim milk again to obtain whole milk. The resulting reduced heat whole milk has a WPNI of 6.3, which is virtually sterile.

[0047] Examples V1, V2 and 1 are placed side by side in figure 1 in the flow chart. figure 2 Demonstrate the difference in the production of skim milk powder and whole milk powder.

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