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Dairy protein process and applications thereof

A technology of whey protein and denatured whey protein, which is applied in application, dairy products, animal protein processing, etc., can solve the problem of high processing cost and achieve high solubility, high yield, and good taste

Inactive Publication Date: 2006-02-08
FONTERRA COOP GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0052] Dilutions of MPC retentate are expensive to process

Method used

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  • Dairy protein process and applications thereof
  • Dairy protein process and applications thereof
  • Dairy protein process and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0129] Example 1 - Heat Treatment of MPC Solutions: Denaturation of Whey Proteins

[0130] A laboratory-scale test was carried out in which reconstitution was carried out by mixing an appropriate amount of CS-MPC85 powder (produced using the method described in International Application Publication No. WO 01 / 41578) in demineralized water at 35 °C (pH 6.9, 15%, w / w). Each of the four 1 L samples was indirectly heated as follows:

[0131] ●Control - no heating

[0132] ●Heat at 85°C for 7 minutes

[0133] ●Heat at 90℃ for 7 minutes

[0134] ●Heat at 95°C for 7 minutes

[0135] The MPC sample was conveyed through a heated tube, where it was heated by steam, and the flow rate was adjusted to achieve the time-temperature combination. The heated samples were then acidified with 5% sulfuric acid (pH 5.6, 20°C, followed by rennet treatment, 0.1%) to form curds. Whey obtained from each sample was analyzed and the amount of denatured whey was quantified using SDS-PAGE as described...

Embodiment 2

[0139] Embodiment 2-The low-temperature solubility comparison of standard MPC85 and CS-MPC85

[0140] High temperature heat treated (HHT-MPC85) was prepared by heat treating the standard MPC85 retentate at 120°C for 4 minutes, evaporating, and then spray drying. The CS-MPC85 retentate (International Application WO 01 / 41578) was also heat-treated at 120°C for 4 minutes, then evaporated and dried to obtain HY-MPC85. The solubility of the products was determined and summarized in the table below. The solubility of the powders was determined as described in the disclosure above. When the temperature was 60°C, the method was modified to maintain the water bath at 60°C.

[0141]

Embodiment 3

[0142] Example 3 - Ultrafiltration of MPC85 retentate or H from low-pH + - Ion-treated MPC5 retentate to produce HY-MPC

[0143] A skim milk ultrafiltration retentate with a protein content of 85% of SNF was obtained from NZMP (formerly Anchor Products) Hautapu. The retentate was then split into two streams. One stream was diluted with deionized water (~9°C) to bring the total solids to 2%. With 1M of H 2 SO 4 Adjust the pH to pH 3.5. The pH adjusted permeate is split into two streams A and B. Stream A is further decalcified by ultrafiltration. It was diluted (-8% TS) then adjusted to pH 6.9 with 10% caustic and mixed with the untreated feed stream. The MPC is labeled UF-HY-MPC.

[0144] Pass stream B through H + resin to remove calcium. Stream B was adjusted to pH 6.9 with 10% caustic and mixed with the untreated feed stream. The MPC is marked H + -HY-MPC.

[0145] Analysis indicated that the calcium content of the final mixture of the two streams was approximate...

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Abstract

The invention provides a dried milk protein concentrate which has high denatured whey protein content and is calcium depleted. Processes for preparing the product are also provided. The product is useful in preparing cheese, particularly for reducing the formation of nuggets (thin protein rich gels of a different colour) in the cheese. In one embodiment the calcium content of a milk protein concentrate is reduced and whey proteins are denatured using heat treatment, prior to drying, to obtain the product.

Description

technical field [0001] The present invention relates to the development of new protein ingredients and their use, especially in cheese production. Background technique [0002] The term "milk protein concentrate (MPC)" refers to a milk protein product in which more than 55%, preferably 75%, of the milk solids-not-fat (SNF) is milk protein and the ratio of casein to whey protein is between 98:2 and 50 :50, preferably 90:10 to 70:30, most preferably 90:10 to 80:20. Such concentrates are well known in the art. MPC is usually expressed as a percentage of milk protein in its dry matter appended to "MPC". For example, MPC70 refers to an MPC whose dry matter is 70% milk protein. While MPC is typically prepared without non-dairy ingredients, it may also contain additives such as non-dairy fats, including vegetable fats. [0003] The term "milk protein isolate" (MPI) refers to a milk protein fraction having a substantially constant ratio of casein to whey protein, wherein the dry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/02A23C19/05A23C9/142A23J1/20A23J3/08
CPCA23C19/053A23J1/20A23J3/08A23C9/1422
Inventor 加努加帕提·维贾雅·巴斯卡尔帕拉塔萨·哈维彼得·埃尔斯顿
Owner FONTERRA COOP GRP LTD
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