Milk-based product

a technology of milk and plasmin, which is applied in the field of milk-based products, can solve the problems of plasmin generally impairing the organoleptic properties of milk products, prolonged heat treatment has an adverse effect on the organoleptic properties of milk, and treatment does not necessarily inactivate enzymes, etc., and achieves flawless organoleptic properties, prolongs shelf life, and reduces the activity of plasmin enzymes of milk.

Pending Publication Date: 2021-10-28
VALIO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The method significantly decreases plasmin enzyme activity, resulting in milk-based products with flawless organoleptic properties and extended shelf life at ambient temperatures, without defects in taste or texture.

Problems solved by technology

However, the UHT treatment does not necessarily inactivate enzymes included in milk which can be naturally present in milk or derived from microbes.
Prolonged heat treatment again has an adverse effect on the organoleptic properties of milk, the milk typically having a strong cooked or even burnt flavour.
Hence, the presence of plasmin generally impairs the organoleptic properties of a milk product, especially when stored at an ambient temperature for a prolonged period.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

n of Milk by Membrane Filtrations

[0064]Skim milk was ultrafiltrated by a volumetric concentration factor (VCR) of 3.7 at about 10° C. The membrane used in the ultrafiltration was Koch HKF 131 from Koch Membrane Systems, Inc. Table 1 shows the compositions of skim milk and of the obtained milk protein concentrate, that is the ultrafiltration retentate.

[0065]Skim milk was microfiltrated at a temperature range from 10° C. to 15° C. at a pressure of less than 1.5 bar to concentrate casein in the microfiltration retentate. The membrane used in the microfiltration was Synder FR from Synder Filtration, Inc. The skim milk was first microfiltrated by a concentration factor of about 4. The microfiltration was then continued by means of diafiltration, in which tap water was added to the obtained microfiltration retentate in an amount equal to that of the obtained retentate. The microfiltration was continued until an equivalent amount of the obtained permeate, compared to the amount of added wa...

example 3

ucts of the Invention

[0076]Milk products with an altered casein / total protein ratio were prepared by a method of the invention. The membrane filtration fractions obtained in Example 1 were used in the preparation. The recipes and composition of the milk products are illustrated in Table 4. Composition of the milk-based product of the invention is calculated based on the composition of the milk fractions.

TABLE 4Milk-basedMilkWheyproductSkimproteinproteinof themilkCreamconcentrateconcentrateWaterinventionProportion23.52.631.039.53.4100(%)Fat (%)380.2—1.0Total protein3.52.012.08.9—8.1(%)NPN (%)0.20.20.20.2—0.2Whey protein0.50.31.96.9—3.6(%)Casein (%)2.81.59.81.7—4.3Casein / total0.800.800.810.19—0.54proteinLactose (%)4.62.84.22.7—3.5Ash (%)0.80.51.60.5—0.88

[0077]The components were combined and thoroughly mixed. 0.12% (w / w) of a lactase enzyme (Maxilact LGX5000 from DSM) was added to the mixture. The mixture was allowed to be hydrolyzed for 20 hours at 5° C. The hydrolyzed mixture was di...

example 4

Milk Products with an Altered Casein / Total Protein Ratio and Elevated Protein Concentration of the Invention

[0082]The membrane filtration fractions obtained in Example 1 were used for the preparation of milk products with altered proportion of casein to the total protein in accordance with the method of the invention. The recipes A, B and C, and calculated compositions of the milk products A, B and C, respectively, are illustrated in Table 6 and 7, respectively.

TABLE 6IngredientRecipe ARecipe BRecipe CSkim milk (%)93.986.345.0Whey protein concentrate (%)6.113.731.0Casein concentrate (%)——8.5RO retentate (%)——5.1Water (%)——10.4

TABLE 7ComponentProduct AProduct BProduct CFat (%)Total protein (%)4.04.45.2NPN (%)0.20.20.2Whey protein (%)0.91.42.4Casein (%)2.72.62.5Casein / total protein0.680.600.48Lactose (%)4.54.43.1Ash (%)0.80.71.0

[0083]The components were combined and thoroughly mixed. The mixtures obtained were heat-treated by direct steam infusion (UHT steam infusion plant from SPX, D...

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Abstract

The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.

Description

FIELD OF THE INVENTION[0001]The present invention relates to a method for producing milk-based products. The method provides milk-based products with long shelf life in which good organoleptic properties are retained.BACKGROUND OF THE INVENTION[0002]Ultra high temperature (UHT) treatment is a well-known process in the dairy field to provide milk products with extended shelf life at ambient temperatures. The UHT treatment is typically carried out at a temperature of 135° C. or above and in a time period of more than 1 sec. The UHT treatment destroys pathogenic and spoilage microbes and their spores in milk. However, the UHT treatment does not necessarily inactivate enzymes included in milk which can be naturally present in milk or derived from microbes. An example of these enzymes is a natural protease, i.e. plasmin, which causes bitter taste to milk. Thus, plasmin has to be sufficiently inactivated in order to retain good organoleptic properties of milk during the whole selling peri...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): A23L33/00A23C9/142A23C9/20A23L33/19A23C3/02A23C9/12
CPCA23L33/40A23C9/1425A23C9/206A23L33/19A23C3/02A23C2210/252A23C9/1422A23C2210/25A23V2002/00A23C2210/20A23C9/1206A23C3/037A23C7/04A23J1/202A23J1/205A23J1/20A23J3/08A23J3/10A23J3/00A23L33/00
InventorKALLIOINEN, HARRILÄHTEVÄNOJA, SAARA
OwnerVALIO LTD