Method for producing a milk-based product with reduced plasmin-activity

A technology of plasminase activity and dairy products, applied in dairy products, other dairy products, biochemical equipment and methods, etc., can solve problems such as milk bitterness or structural defects, and achieve the effect of simple method and good sensory properties

Pending Publication Date: 2018-04-17
VALIO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shelf life of dairy products stored at room temperature is limited by the presence of plasmin, which breaks down casein into smaller compounds, causing bitterness or structural defects in the milk

Method used

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  • Method for producing a milk-based product with reduced plasmin-activity
  • Method for producing a milk-based product with reduced plasmin-activity
  • Method for producing a milk-based product with reduced plasmin-activity

Examples

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preparation example Construction

[0053] In another object, the present invention provides a method for the preparation of dairy products with reduced plasmin activity, said method comprising the steps of:

[0054] - providing a casein product having a whey protein content of less than 20% by weight, in particular at most about 18% by weight, more in particular at most about 14% by weight, more particularly In particular up to about 12% by weight, more especially up to about 6% by weight,

[0055] - heat-treating said casein preparation at a temperature of from about 72°C to about 95°C, in particular from about 80°C to about 95°C, thereby providing a heat-treated casein preparation,

[0056] - Providing a dairy product with reduced plasmin activity comprising a heat-treated casein product.

[0057] The casein product used in the method for producing a dairy product may be obtained in any suitable way. In one embodiment, the casein product is a casein concentrate obtained by separating casein and whey protein...

Embodiment 1

[0080] Example 1. Milk separation by membrane filtration

[0081] The skim milk was ultrafiltered at about 10°C with a volume concentration factor (VCR) of 3.7. The membrane used for ultrafiltration was Koch HKF131 from Koch Membrane Systems. Table 1 shows the composition of the skim milk and the milk protein concentrate obtained (ie the ultrafiltration retentate).

Embodiment 2

[0082] Example 2. Milk separation by membrane filtration

[0083] The skim milk is microfiltered at a temperature of 10°C to 15°C at a pressure of less than 1.5 bar, thereby concentrating the casein in the microfiltration retentate. The membrane used in microfiltration was Synder FR from Synder Filtration, Inc. Skim milk is first microfiltered at a concentration factor of about 4. Microfiltration was then continued by diafiltration, wherein tap water was added to the resulting microfiltration retentate in an amount equal to the amount of the resulting retentate. Microfiltration is continued until an equivalent amount of exudate obtained compared to the amount of water added is discharged. The diafiltration step was repeated twice. The permeates from the two diafiltration steps were combined and the combined mixture was subjected to ultrafiltration with a Koch HKF 131 membrane at a temperature of 10°C to 15°C to concentrate the whey protein in the ultrafiltration retentate. ...

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Abstract

The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt.%, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72 DEG C to about 95 DEG C to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.

Description

technical field [0001] The invention relates to a method for preparing dairy products. The method provides a dairy product with a long shelf life maintaining good organoleptic properties. Background technique [0002] Ultra-high temperature (UHT) processing is a well-known process in the dairy field to provide dairy products with an extended shelf life at ambient temperature. The UHT treatment can be performed at a temperature of, for example, 135° C. or higher for a time greater than 1 second. UHT treatment destroys pathogenic and spoilage microorganisms and their spores in milk. However, UHT treatment does not necessarily inactivate enzymes contained in milk that may be naturally present in milk or derived from microorganisms. An example of these enzymes is the prolactoproteinase, plasmin, which binds to casein micelles in milk. Plasmin is characterized by its activity being low at low temperatures but strongly increasing at room temperature. Plasmin is thermostable a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/00A23C3/02A23C9/142A23J1/20A23J3/08A23J3/10
CPCA23C3/005A23C3/02A23J1/20A23J1/202A23J3/08A23J3/10C12Y304/21007A23C2210/20A23C9/1422A23C7/04A23C9/142
Inventor S·拉特瓦诺亚哈利·卡里奥宁
Owner VALIO LTD
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