Milk product and method

Abstract

The present invention relates to frozen milk concentrates, and methods of producing such frozen milk concentrates.

Description

Technical Field

[0001] This invention relates to frozen milk concentrates and methods for producing frozen milk concentrates.

[0002] The frozen milk concentrates described herein have high total solids and / or total protein content. These concentrates can be thawed, diluted, and any aggregates can be readily broken down by standard processing to form a liquid milk product with one or more of the following properties: acceptable flavor characteristics, low sedimentation, small particle size, stable latex system, and no undesirable aggregation, gelation, and / or gritty texture. Advantageously, the frozen milk concentrates described herein can retain one or more of these properties after being stored at -18°C or lower for an extended period of up to 24 months. Furthermore, the methods described herein are more energy-efficient than existing methods. Background Technology

[0003] Around the world, demand for products made from fresh milk exceeds local fresh milk supply. While reconstituted milk powder is available, consumers don't always accept its powdery flavor. Frozen milk concentrate offers an alternative with a fresh milk flavor, but its production is currently expensive due to the concentration and freezing technologies employed.

[0004] There has always been a need for frozen milk concentrate products with high protein and / or total solids content produced through effective, scalable methods.

[0005] One object of the present invention is to meet this need in a certain way; and / or at least to provide the public with a useful option.

[0006] Other objects of the invention will become apparent from the following description, which is given by way of example only.

[0007] Any discussion of documents, actions, materials, devices, articles, etc., included in this specification is merely to provide context for the invention. It should not be construed as an admission that any or all of these contents form part of the prior art or are common general knowledge in the field related to this invention, as they existed prior to the priority date. Summary of the Invention

[0008] In one aspect, the present invention provides a frozen milk concentrate comprising about 14% to about 35% by weight of total protein and at least about 20% by weight of total milk solids, wherein the total protein comprises less than about 40% by weight of denatured β-lactoglobulin.

[0009] In one aspect, the present invention provides a frozen milk concentrate comprising at least about 51% by weight of total milk solids, wherein the total protein in the frozen milk concentrate comprises less than about 40% by weight of denatured β-lactoglobulin.

[0010] On one hand, the present invention provides a frozen milk concentrate comprising about 14% to about 35% total protein and at least about 20% total milk solids, wherein the total protein comprises less than about 40% denatured variable whey protein.

[0011] In one aspect, the present invention provides a frozen milk concentrate comprising at least about 51% by weight of total milk solids, wherein the total protein in the frozen milk concentrate comprises less than about 40% by weight of denatured variable whey protein.

[0012] On one hand, the present invention provides a frozen milk concentrate comprising about 14% to about 35% total protein and at least about 20% total milk solids, wherein the total protein comprises less than about 95% denatured lactoferrin; or wherein the frozen milk concentrate comprises at least about 0.1 mg of natural (undenatured) lactoferrin per gram of total protein.

[0013] In one aspect, the present invention provides a frozen milk concentrate comprising at least about 51% by weight of total milk solids, wherein the total protein in the frozen milk concentrate comprises less than about 95% by weight of denatured lactoferrin; or wherein the frozen milk concentrate comprises at least about 0.1 mg of natural (undenatured) lactoferrin per gram of total protein.

[0014] In one aspect, the present invention provides a method for preparing frozen milk concentrate, the method comprising: i) Heating the liquid milk to a temperature of about 30°C to about 100°C for less than about 240 seconds to provide a heated milk composition. ii) Provide an evaporation system comprising a falling film evaporator and, optionally, a thin-film evaporator. iii) Using the evaporation system, water is removed from the heated milk composition by evaporation to produce concentrated milk containing at least about 51% total milk solids. iv) Cool the concentrated milk under shear to a temperature below 10°C to provide a cooled milk concentrate, and v) Freezing the cooled milk concentrate to a temperature below about -10°C, preferably below about -18°C, to provide frozen milk concentrate; The evaporation system operates at a temperature of about 40°C to about 70°C; and optionally has a duration of at least about 10 seconds. -1 The shear rate.

[0015] In one aspect, the present invention provides a method for preparing frozen milk concentrate, the method comprising: i) Provide milk protein concentrate (MPC) containing at least about 15% by weight total solids and at least about 12% by weight total protein. ii) Heating the MPC to a temperature of approximately 30°C to approximately 100°C for less than approximately 60 seconds to provide a heated MPC. iii) Provide an evaporation system, which includes a falling film evaporator and / or a thin film evaporator. iv) Using the evaporation system, water is removed from the heated MPC by evaporation to produce a concentrated milk containing at least about 14% by weight of total protein and at least about 20% by weight of total solids. v) Cooling the concentrated milk under shear to a temperature below 10°C to provide a cooled milk concentrate, and vi) Freeze the cooled milk concentrate to a temperature below about -10°C, preferably below about -18°C, to provide frozen milk concentrate; The evaporation system operates at a temperature of about 40°C to about 70°C; and optionally has a duration of at least about 10 seconds. -1 The shear rate.

[0016] In one aspect, the present invention provides a frozen milk concentrate obtained by the method of the present invention.

[0017] In one aspect, the present invention provides a frozen milk concentrate obtainable by the method of the present invention.

[0018] The following implementation schemes and preferred schemes may be associated with any of the above aspects individually or in any combination of any two or more.

[0019] In various implementations, the frozen milk concentrate contains at least about 12% by weight of total protein.

[0020] In various embodiments, the frozen milk concentrate may contain β-lactoglobulin, which is denatured in amounts of less than about 40 wt%, 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, 30 wt%, 28 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, 20 wt%, 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 12 wt%, or 10 wt%, and various ranges may be selected from any two of these values, for example, about 0.1 wt% to about 40 wt%, or about 1 wt% to about 40 wt%, or about 2 wt%. From approximately 1% to 40% by weight, or approximately 5% by weight to 40% by weight, or approximately 8% by weight to 40% by weight, or approximately 10% by weight to 40% by weight, or approximately 0.1% by weight to 38% by weight, or approximately 1% by weight to 38% by weight, or approximately 2% by weight to 38% by weight, or approximately 5% by weight to 38% by weight, or approximately 8% by weight to 38% by weight, or approximately 10% by weight to 38% by weight, or approximately 0.1% by weight to 36% by weight, or approximately 1% by weight to 36% by weight, or approximately 2% by weight to 36% by weight, or approximately 5% by weight to 36% by weight, or approximately 8% by weight to 36% by weight, or approximately 10% by weight to 36% by weight, or approximately 12% by weight to 36% by weight, or About 15% by weight to about 36% by weight, about 0.1% by weight to about 35% by weight, or about 1% by weight to about 35% by weight, or about 2% by weight to about 35% by weight, or about 5% by weight to about 35% by weight, or about 8% by weight to about 35% by weight, or about 10% by weight to about 35% by weight, or about 12% by weight to about 35% by weight, or about 15% by weight to about 35% by weight, or about 0.1% by weight to about 32% by weight, or about 1% by weight to about 32% by weight, or about 2% by weight to about 32% by weight, or about 5% by weight to about 32% by weight, or about 8% by weight to about 32% by weight, or about 10% by weight to about 32% by weight, or about 12% by weight to about 32% by weight, or about 15% by weight to about 3 2% by weight, about 0.1% by weight to about 30% by weight, or about 1% by weight to about 30% by weight, or about 2% by weight to about 30% by weight, or about 5% by weight to about 30% by weight, or about 8% by weight to about 30% by weight, or about 10% by weight to about 30% by weight, or about 12% by weight to about 30% by weight, or about 15% by weight to about 30% by weight, or about 0.1% by weight to about 28% by weight, or about 1% by weight to about 28% by weight, or about 2% by weight to about 28% by weight, or about 5% by weight to about 28% by weight, or about 8% by weight to about 28% by weight, or about 10% by weight to about 28% by weight, or about 12% by weight to about 28% by weight, or about 15% by weight to about 28% by weight, or about 0.From 1 wt% to about 25 wt%, or from about 1 wt% to about 25 wt%, or from about 2 wt% to about 25 wt%, or from about 5 wt% to about 25 wt%, or from about 8 wt% to about 25 wt%, or from about 10 wt% to about 25 wt%, or from about 12 wt% to about 25 wt%, or from about 15 wt% to about 25 wt%, or from about 0.1 wt% to about 20 wt%, or from about 1 wt% to about 20 wt%, or from about 2 wt% to about 20 wt%, or from about 5 wt% to about 20 wt%, or from about 8 wt% to about 20 wt%, or from about 10 wt% to about 20 wt%, or from about 12 wt% to about 20 wt%, or from about 15 wt% to about 20 wt% denaturation.

[0021] In various embodiments, the frozen milk concentrate may contain at least about 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, or 12 mg of natural (undenatured) β-lactoglobulin / 100 g total protein, and various ranges may be selected from any two of these values, such as about 5 to about 12, about 5 to about 11, about 5 to about 10, about 5.5 to about 12, about 5.5 to about 11, about 5.5 to about 10, about 6 to about 12, about 6 to about 11, or about 6 to about 10 mg of natural (undenatured) β-lactoglobulin / 100 g total protein.

[0022] In various embodiments, the frozen milk concentrate may contain denatured whey protein of less than about 40 wt%, 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, 30 wt%, 28 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, 20 wt%, 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 12 wt%, or 10 wt% denatured, and various ranges may be selected from any two of these values, for example, about 0.1 wt% to about 40 wt%, or about 1 wt% to about 40 wt%, or about 2 wt% denatured. From approximately 1% to 40% by weight, or approximately 5% by weight to 40% by weight, or approximately 8% by weight to 40% by weight, or approximately 10% by weight to 40% by weight, or approximately 0.1% by weight to 38% by weight, or approximately 1% by weight to 38% by weight, or approximately 2% by weight to 38% by weight, or approximately 5% by weight to 38% by weight, or approximately 8% by weight to 38% by weight, or approximately 10% by weight to 38% by weight, or approximately 0.1% by weight to 36% by weight, or approximately 1% by weight to 36% by weight, or approximately 2% by weight to 36% by weight, or approximately 5% by weight to 36% by weight, or approximately 8% by weight to 36% by weight, or approximately 10% by weight to 36% by weight, or approximately 12% by weight to 36% by weight, or About 15% by weight to about 36% by weight, about 0.1% by weight to about 35% by weight, or about 1% by weight to about 35% by weight, or about 2% by weight to about 35% by weight, or about 5% by weight to about 35% by weight, or about 8% by weight to about 35% by weight, or about 10% by weight to about 35% by weight, or about 12% by weight to about 35% by weight, or about 15% by weight to about 35% by weight, or about 0.1% by weight to about 32% by weight, or about 1% by weight to about 32% by weight, or about 2% by weight to about 32% by weight, or about 5% by weight to about 32% by weight, or about 8% by weight to about 32% by weight, or about 10% by weight to about 32% by weight, or about 12% by weight to about 32% by weight, or about 15% by weight to about 3 2% by weight, about 0.1% by weight to about 30% by weight, or about 1% by weight to about 30% by weight, or about 2% by weight to about 30% by weight, or about 5% by weight to about 30% by weight, or about 8% by weight to about 30% by weight, or about 10% by weight to about 30% by weight, or about 12% by weight to about 30% by weight, or about 15% by weight to about 30% by weight, or about 0.1% by weight to about 28% by weight, or about 1% by weight to about 28% by weight, or about 2% by weight to about 28% by weight, or about 5% by weight to about 28% by weight, or about 8% by weight to about 28% by weight, or about 10% by weight to about 28% by weight, or about 12% by weight to about 28% by weight, or about 15% by weight to about 28% by weight, or about 0.From 1 wt% to about 25 wt%, or from about 1 wt% to about 25 wt%, or from about 2 wt% to about 25 wt%, or from about 5 wt% to about 25 wt%, or from about 8 wt% to about 25 wt%, or from about 10 wt% to about 25 wt%, or from about 12 wt% to about 25 wt%, or from about 15 wt% to about 25 wt%, or from about 0.1 wt% to about 20 wt%, or from about 1 wt% to about 20 wt%, or from about 2 wt% to about 20 wt%, or from about 5 wt% to about 20 wt%, or from about 8 wt% to about 20 wt%, or from about 10 wt% to about 20 wt%, or from about 12 wt% to about 20 wt%, or from about 15 wt% to about 20 wt% denaturation.

[0023] In various embodiments, the frozen milk concentrate may contain lactoferrin, which is denatured by less than about 95% by weight, such as less than about 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, or less than about 5% by weight, and various ranges may be selected from any two of these values, such as about 1% by weight to about 95% by weight, or about 2% by weight to about 95% by weight, or about 5% by weight to about 95% by weight, or about 10% by weight to about 95% by weight, or about 20% by weight to about 95% by weight. or about 30% by weight to about 95% by weight, or about 40% by weight to about 95% by weight, or about 50% by weight to about 95% by weight, or about 60% by weight to about 95% by weight, or about 70% by weight to about 95% by weight, or about 80% by weight to about 95% by weight, or about 1% by weight to about 90% by weight, or about 2% by weight to about 90% by weight, or about 5% by weight to about 90% by weight, or about 10% by weight to about 90% by weight, or about 20% by weight to about 90% by weight, or about 30% by weight to about 90% by weight, or about 40% by weight to about 90% by weight, or about 50% by weight to about 90% by weight, or about 60% by weight to about 90% by weight, or about 70% by weight to about 90% by weight, or about 80% by weight to about 90% by weight Amount%, or about 1% by weight to about 80% by weight, or about 2% by weight to about 80% by weight, or about 5% by weight to about 80% by weight, or about 10% by weight to about 80% by weight, or about 20% by weight to about 80% by weight, or about 30% by weight to about 80% by weight, or about 40% by weight to about 80% by weight, or about 50% by weight to about 80% by weight, or about 60% by weight to about 80% by weight, or about 70% by weight to about 80% by weight, or about 1% by weight to about 70% by weight, or about 2% by weight to about 70% by weight, or about 5% by weight to about 70% by weight, or about 10% by weight to about 70% by weight, or about 20% by weight to about 70% by weight, or about 30% by weight to about 70% by weight, or about 40% by weight to about 70% by weight. or about 50% to about 70% by weight, or about 60% to about 70% by weight, about 1% to about 60% by weight, or about 2% to about 60% by weight, or about 5% to about 60% by weight, or about 10% to about 60% by weight, or about 20% to about 60% by weight, or about 30% to about 60% by weight, or about 40% to about 60% by weight, or about 50% to about 60% by weight, or about 1% to about 50% by weight, or about 2% to about 50% by weight, or about 5% to about 50% by weight, or about 10% to about 50% by weight, or about 20% to about 50% by weight, or about 30% to about 50% by weight, or about 40% to about 50% by weight denaturation.

[0024] In various embodiments, the frozen milk concentrate may contain at least about 0.1, 0.15, 0.17, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.2, 1.4, 1.6, 1.8, 2, 2.2, 2.4, or 2.5 mg of natural (undenatured) lactoferrin per gram of total protein, and various ranges may be selected from any two of these values, such as about 0.1 to about 2.5 mg, about 0.15 to about 2.5 mg, about 0.1 to about 2.2 mg, about 0.15 to about 2.2 mg, about 0.1 to about 2 mg, and about 0.15 to about 2 mg of natural (undenatured) lactoferrin per gram of total protein.

[0025] In various embodiments, the frozen milk concentrate contains about 1.0 to about 8.0% w / w ash, or about 1.0 to about 4.0% w / w ash, for example about 1.0 to about 7.0%, about 1.0 to about 6.5%, about 1.0 to about 3.8%, or about 1.0 to about 3.6%, or about 1.0 to about 3.4%, or about 1.0 to about 3.2%, or about 1.0 to about 3.0%, about 1.5 to about 4.0%, about 1.5 to about 3.8%, or about 1.5 to about 3.6%, or about 1.5 to about 3.4%, or about 1.5 to about 3.2%, or about 1.5 to about 3.0% w / w ash, about 2.0 to about 4.0%, about 2.0 to about 3.8%, or about 2.0 to about 3.6%, or about 2.0 to about 3.4%, or about 2.0 to about 3.2%, or about 2.0 to about 3.0% w / w ash.

[0026] In various embodiments, the frozen milk concentrate comprises about 51% to about 78% total milk solids, optionally about 60% to about 78% total milk solids, or at least about 60%, 65%, or 70% total milk solids, and the frozen milk concentrate may contain about 1.0% to about 8.0% w / w ash, about 1.0% to about 7.0% w / w, about 2% to about 7.0% w / w, about 2.5% to about 7.0% w / w, about 3% to about 7% w / w, or about 3.5% to about 7% w / w.

[0027] In various embodiments, the frozen milk concentrate may be a frozen milk protein concentrate. In various embodiments, the frozen milk protein concentrate contains about 1.0 to about 2.0% w / w ash, for example, about 1.0 to about 1.9%, or about 1.0 to about 1.8%, or about 1.0 to about 1.7%, or about 1.1 to about 2.0%, or about 1.1 to about 1.9%, or about 1.1 to about 1.8%, or about 1.1 to about 1.7%, or about 1.2 to about 2.0%, or about 1.2 to about 1.9%, or about 1.2 to about 1.8%, or about 1.2 to about 1.7% w / w ash. In one embodiment, the frozen milk protein concentrate contains about 1.22 to about 1.65% w / w ash.

[0028] In various embodiments, the frozen milk protein concentrate comprises about 0.1 to about 30% w / w fat, about 0.1 to about 25% w / w fat, about 0.1 to about 20% w / w fat, about 0.1 to about 15% w / w fat, about 0.1 to about 10% w / w fat, about 0.1 to about 5% w / w fat, or about 0.1 to about 2% w / w fat, about 0.1 to about 0.3% w / w fat, for example about 0.12% to about 0.3%, or about 0.14% to about 0.3%, or about 0.16% to about 0.3%, or about 0.18% to about 0.3%, or about 0.1% to about 0.28% w / w fat, or about 0.12% to about 0.28%, or about 0.14% to about 0.28%, or about 0.16% to about 0.28%, or about 0.18% to about 0.28% w / w fat. In one embodiment, the frozen milk protein concentrate contains about 0.19 to about 0.26% w / w of fat.

[0029] In various embodiments, the frozen milk protein concentrate contains at least about 10%, 11%, 12%, 13%, 14%, 15%, or 16% by weight of total protein. In various embodiments, the frozen milk protein concentrate contains about 12% to about 28%, about 13% to about 28%, or 14.0% to about 28.0% w / w of total protein, for example, about 14.0% to about 26.0%, or about 14.0% to about 25.0%, or about 14.0% to about 24.0%, or about 14.0% to about 23.0%, or about 15.0% to about 28.0% w / w of total protein, or about 15.0% to about 26.0%, or about 15.0% to about 25.0%. or about 15.0% to about 24.0%, or about 15.0% to about 23.0%, or about 18.0% to about 28.0% w / w total protein, or about 18.0% to about 26.0%, or about 18.0% to about 25.0%, or about 18.0% to about 24.0%, or about 18.0% to about 23.0%, or about 21.0% to about 28.0% w / w total protein, or about 21.0% to about 26.0%, or about 21.0% to about 25.0% w / w total protein.

[0030] In one embodiment, the frozen milk protein concentrate comprises 1.65% w / w ash, 0.26% w / w fat, and 22.2% w / w protein.

[0031] In various embodiments, the frozen milk concentrate contains at least about 51% by weight of total milk solids, or at least about 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, or 65% by weight of total milk solids.

[0032] In various embodiments, the frozen milk concentrate contains about 51% to about 78% total milk solids.

[0033] In various embodiments, the frozen milk concentrate contains about 60% to about 65% by weight of total milk solids.

[0034] In various embodiments, about 34% to about 40%, about 24% to about 90%, about 34% to about 80%, about 34% to about 75%, about 34% to about 70%, about 34% to about 65%, about 34% to about 60%, or about 34% to about 50% of the total nonfat milk solids in the frozen milk concentrate are proteins.

[0035] In various embodiments, the frozen milk concentrate contains less than about 60% by weight of carbohydrates, such as less than about 55% by weight, 50% by weight, 45% by weight, 40% by weight, or 35% by weight of carbohydrates. In various embodiments, the frozen milk concentrate contains about 5% by weight to about 60% by weight of carbohydrates, such as about 10% by weight to about 60% by weight, or about 15% by weight to about 60% by weight, or about 20% by weight to about 60% by weight, or about 5% by weight to about 50% by weight, or about 10% by weight to about 50% by weight, or about 15% by weight to about 50% by weight, or about 20% by weight to about 50% by weight, or about 5% by weight to about 40% by weight, or about 10% by weight to about 40% by weight, or about 15% by weight to about 40% by weight, or about 20% by weight to about 40% by weight, or about 5% by weight to about 30% by weight, or about 10% by weight to about 30% by weight, or about 15% by weight to about 30% by weight, or about 20% by weight to about 30% by weight of carbohydrates.

[0036] In various embodiments, after being stored at -18°C or lower for 24 hours, when the frozen milk concentrate is combined with water to provide a sample containing 12% by weight of total solids, and the sample is mixed at 55°C with an overhead stirrer at 400 rpm for 30 minutes to produce a dissolved liquid milk, the dissolved liquid milk contains protein particles, wherein the D[3,2] of the protein particles is less than about 2 μm.

[0037] In various embodiments, after storing at -18°C or lower for 24 hours, when the frozen milk concentrate is combined with water to provide a 12% total solids sample; 100 g of the sample is mixed with an antifoaming agent at 50°C in an automated solubility index mixer for 5 minutes; 50 mL of the sample is centrifuged twice at 160 g for 5 minutes at room temperature to produce a sedimentation sample containing less than about 0.5 mL / 50 mL of visible sediment.

[0038] In various embodiments, when frozen milk protein concentrate is mixed with water to provide a 12% total solids sample and mixed at 55°C with an overhead stirrer at 400 rpm for 30 minutes to produce a dissolved milk protein concentrate, the dissolved milk protein concentrate contains protein particles with an average particle size D(3,2) less than 0.1 μm and / or D(90) less than about 1 μm. In various embodiments, the dissolved milk protein concentrate contains protein particles with an average particle size D(3,2) less than 0.1 μm, or less than about 0.09 μm, 0.08 μm, 0.07 μm, or 0.06 μm. In various embodiments, the dissolved milk protein concentrate contains protein particles with an average particle size D(90) less than about 1 μm, or less than about 0.9 μm, 0.8 μm, 0.7 μm, 0.6 μm, 0.5 μm, 0.4 μm, or 0.3 μm.

[0039] In various embodiments, after the frozen milk concentrate has been stored at -18°C or lower for 24 hours, 72 hours, 1 week, 2 weeks, 1 month, or 2, 3, 6, 8, 9, 12, 15, 18, 21, or 24 months, when the frozen milk concentrate is combined with water to provide a sample containing 12% by weight of total solids, and the sample is mixed at 55°C with an overhead stirrer at 400 rpm for 30 minutes to produce a dissolved liquid emulsion, the dissolved liquid emulsion contains protein particles, wherein the D[3,2] of the protein particles is less than about 0.5, 1, 1.5, 1.6, 1.7, 1.8, 1.9, 2, 2.1, 2.2, 2.3, 2.4, 2.5, 3, 3.5, 4, or 5 μm. In some embodiments, the storage time is 6 months and the D[3,2] of the protein particles is less than about 2 μm; the storage time is 12 months and the D[3,2] of the protein particles is less than about 2 μm; the storage time is 18 months and the D[3,2] of the protein particles is less than about 2 μm; or the storage time is 24 months and the D[3,2] of the protein particles is less than about 2 μm.

[0040] In various embodiments, after the frozen milk concentrate has been stored at -18°C or lower for 24 hours, 72 hours, 1 week, 2 weeks, 1 month, or 2, 3, 6, 8, 9, 12, 15, 18, 21 or 24 months, when the frozen milk concentrate is combined with water to provide a sample containing 12% by weight of total solids, and the sample is mixed at 55°C with an overhead stirrer at 400 rpm for 30 minutes to produce a dissolved liquid milk, the dissolved liquid milk contains protein particles, wherein the D

[90] of the protein particles is less than about 2, 5, 7, 8, 9, 10, 11, 12, 10, 15 or 20 μm. In some embodiments, the storage time is 3 months and the D

[90] of the protein particles is less than about 10 μm; the storage time is 6 months and the D

[90] of the protein particles is less than about 10 μm; the storage time is 12 months and the D

[90] of the protein particles is less than about 10 μm; the storage time is 18 months and the D

[90] of the protein particles is less than about 10 μm; or the storage time is 24 months and the D

[90] of the protein particles is less than about 10 μm.

[0041] In various embodiments, after the frozen milk concentrate has been stored at -18°C or lower for 24 hours, 72 hours, 1 week, 2 weeks, 1 month, 2 months, 3 months, 6 months, 8 months, 9 months, 12 months, 15 months, 18 months, 21 months, or 24 months, when the frozen milk concentrate is combined with water to provide a 12% total solids sample; 100 g of the sample is mixed with an antifoaming agent at 50°C in an automated solubility index mixer for 5 minutes; and 50 mL of the sample is centrifuged twice at 160 g for 5 minutes at room temperature to produce a sediment sample containing less than about 0.25 mL / 50 mL, 0.5 mL / 50 mL, 0.75 mL / 50 mL, 1 mL / 50 mL, 1.5 mL / 50 mL, or 2 mL / 50 mL of visible sediment. In some embodiments, the storage period is 3 months, and the sedimentation sample contains less than about 0.5 mL / 50 mL or 2 mL / 50 mL of visible sediment; the storage period is 6 months, and the sedimentation sample contains less than about 0.5 mL / 50 mL or 2 mL / 50 mL of visible sediment; the storage period is 12 months, and the sedimentation sample contains less than about 0.5 mL / 50 mL or 2 mL / 50 mL of visible sediment; the storage period is 18 months, and the sedimentation sample contains less than about 0.5 mL / 50 mL or 2 mL / 50 mL of visible sediment; the storage period is 24 months, and the sedimentation sample contains less than about 0.5 mL / 50 mL or 2 mL / 50 mL of visible sediment.

[0042] In various embodiments, after the frozen milk concentrate has been stored at -18°C or lower for 24 hours, 72 hours, 1 week, 2 weeks, 1 month, 2 months, 3 months, 6 months, 8 months, 9 months, 12 months, 15 months, 18 months, 21 months, or 24 months, when the frozen milk concentrate is combined with water to provide a solubilized sample containing 12% by weight of total solids, the D[3,2] particle size of the protein particles in the solubilized sample increases by less than about 50%, or less than about 45%, 40%, 35%, 30%, 25%, or 20%, respectively. In some embodiments, the solubilized sample can be prepared using the methods described herein.

[0043] In various embodiments, after the frozen milk concentrate has been stored at -18°C or lower for 24 hours, 72 hours, 1 week, 2 weeks, 1 month, 2 months, 3 months, 6 months, 8 months, 9 months, 12 months, 15 months, 18 months, 21 months, or 24 months, when the frozen milk concentrate is combined with water to provide a solubilized sample containing 12% by weight of total solids, the D

[90] particle size of the protein particles in the solubilized sample increases by less than about 50%, or less than about 45%, 40%, 35%, 30%, 25%, or 20%. In some embodiments, the solubilized sample can be prepared using the methods described herein.

[0044] In various embodiments, after storage at -18°C or lower for 24 hours, 72 hours, 1 week, 2 weeks, 1 month, 2 months, 3 months, 6 months, 8 months, 9 months, 12 months, 15 months, 18 months, 21 months, or 24 months, when the frozen milk concentrate is combined with water to provide a solubilized sample containing 12% by weight of total solids, the sedimentation increase of the solubilized sample is less than about 50%, or less than about 45%, 40%, 35%, 30%, 25%, or less than about 20%.

[0045] In various implementations, the total protein comprises at least about 10 wt%, 12 wt%, 15 wt%, 17 wt%, 18 wt%, or 20 wt% whey protein.

[0046] In various embodiments, the frozen milk concentrate contains lipids and proteins in a weight ratio of 0.01:1 to 2:1.

[0047] In various implementations, approximately 45% to approximately 90% of the total nonfat milk solids in the frozen milk concentrate are protein.

[0048] In various embodiments, the frozen milk concentrate contains about 14% to about 35% w / w total protein, or about 14% to about 30% w / w total protein, or about 14% to about 25% w / w total protein, or about 14% to about 20% w / w total protein, or about 15% to about 35% w / w total protein, or about 15% to about 30% w / w total protein, or about 15% to about 25% w / w total protein, or about 15% to about 20% w / w total protein, or about 16% to about 35% w / w total protein, or about 16% to about 30% w / w total protein, or about 16% to about 25% w / w total protein, or about 16% to about 20% w / w total protein. About 18% to about 35% w / w total protein, or about 18% to about 30% w / w total protein, or about 18% to about 25% w / w total protein, or about 18% to about 20% w / w total protein, or about 20% to about 35% w / w total protein, or about 20% to about 30% w / w total protein, or about 20% to about 25% w / w total protein, or about 21% to about 35% w / w total protein, or about 21% to about 30% w / w total protein, or about 21% to about 25% w / w total protein, or about 22% to about 35% w / w total protein, or about 22% to about 30% w / w total protein, or about 22% to about 25% w / w total protein.

[0049] In various embodiments, the frozen milk concentrate comprises, by weight, about 51% to about 85%, about 51% to about 80%, about 52% to about 85%, about 52% to about 80%, about 53% to about 85%, about 53% to about 80%, about 54% to about 85%, about 54% to about 80%, about 55% to about 85%, about 55% to about 80%, about 57% to about 85%, about 57% to about 80%, about 59% to about 85%, about 59% to about 80%, about 60% to about 85%, or about 60% to about 80% of total milk solids. In various embodiments, the frozen milk concentrate contains about 51% to about 80% w / w total milk solids, for example about 51% to about 78%, or about 51% to about 75%, or about 51% to about 73%, or about 51% to about 70%, or about 52% to about 80% w / w, or about 52% to about 78%, or about 52% to about 75%, or about 52% to about 73%, or about 52% to about 70%, or about 53% to about 80% w / w, or about 53% to about 78%, or about 53% to about 75%, or about 53% to about 73%, or about 53% to about 70%, or about 55% to about 80% w / w, or about 55% to about 78%, or about 55% to about 75%, or about 55% to about 73%, or about 55% to about 70% w / w, or about 56% to about 78%, or about 56% to about 75%, or about 56% to about 73%, or about 56% to about 70% w / w total milk solids.

[0050] In various embodiments, the frozen milk concentrate contains less than about 20% w / w fat, for example less than about 19% fat, or less than about 18% fat, or less than about 17% fat, or less than about 16%, or less than about 15%, or less than about 14%, or less than about 13%, or less than about 12%, or less than about 11%, or less than about 10% w / w fat, or less than about 9%, or less than about 8%, or less than about 7%, or less than about 6%, or less than about 5%, or less than about 4% w / w fat.

[0051] In various embodiments, the frozen milk concentrate has a content of at least about 1115 kg / m³. 3 The density.

[0052] In various embodiments, the frozen milk concentrate contains about 34% to about 45% w / w of total nonfat solids.

[0053] In various embodiments, the frozen milk concentrate comprises a weight ratio of about 0.01:1 to about 2:1, for example, about 0.02:1 to about 2:1, or about 0.05:1 to about 2:1, or about 0.1:1 to about 2:1, or about 0.2:1 to about 2:1, or about 0.5:1 to about 2:1, or about 1:1 to about 2:1, or about 1.2:1 to about 2:1, or about 1.5:1 to about 2:1, or about 0.01:1 to about 1.5:1, or about 0.02:1 to about 1.5:1, or about 0 Lipids and proteins in the range of 0.05:1 to about 1.5:1, or about 0.1:1 to about 1.5:1, or about 0.2:1 to about 1.5:1, or about 0.5:1 to about 1.5:1, or about 1:1 to about 1.5:1, or about 1.2:1 to about 1.5:1, or about 0.01:1 to about 1:1, or about 0.02:1 to about 1:1, or about 0.05:1 to about 1:1, or about 0.1:1 to about 1:1, or about 0.2:1 to about 1:1, or about 0.5:1 to about 1:1.

[0054] In various embodiments, about 45% to about 90% of the total non-fat solids in the frozen milk concentrate, for example, about 45% to about 85%, or about 45% to about 80%, or about 45% to about 75%, or about 45% to about 70%, or about 45% to about 65%, or about 45% to about 60%, or about 50% to about 90%, or about 50% to about 85%, or about 50% to about 80%, or about 50% to about 75%, or about 50% to about 70%, or about 50% to about 65%, or about 50% to about 60%, or about 55% to about 90%, or about 55% to about 85%, or about 55% to about 80%, or about 55% to about 75%, or about 55% to about 70%, is protein.

[0055] In various embodiments, the frozen milk concentrate contains less than about 10% by weight of non-milk components, such as less than about 9%, less than about 8%, less than about 7%, less than about 6%, less than about 5%, less than about 4%, less than about 3%, less than about 2%, or less than about 1% w / w of non-milk components. In some embodiments, the frozen milk concentrate does not contain any added non-milk components.

[0056] In various embodiments, the frozen milk concentrate contains at least about 10%, 15%, or 20% by weight of water, such as at least about 25%, 30%, 35%, 40%, or 45% by weight of water. In various embodiments, the frozen milk concentrate contains less than about 50% by weight of water, such as less than about 45%, 40%, 35%, or 30% by weight of water.

[0057] In various embodiments, at least a portion of the water is present in the form of ice. In various embodiments, at least about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or 50 wt% of all water in the frozen milk concentrate is present in the form of ice.

[0058] In various implementations, the liquid milk is either whole milk or skim milk.

[0059] In various implementations, step a) includes indirectly heating the liquid milk, directly heating the liquid milk, or both.

[0060] In various implementations, step a) includes heating the liquid emulsion at a temperature of less than about 85°C for less than about 50 seconds.

[0061] In various implementation schemes, the evaporation system includes 2 to 5 falling film effects.

[0062] In various implementation schemes, the evaporation system includes: i) A first falling film effect, having a boiling temperature of about 50 to 70°C, preferably about 60 to 66°C. ii) Optionally, one, two, or three subsequent falling film effects, each having a boiling temperature of about 45°C to about 65°C, preferably about 50°C to about 62°C, and iii) The final falling film effect, which has a boiling temperature of about 45°C to about 60°C.

[0063] In various implementation schemes, each falling film effect has a residence time of less than 60 seconds.

[0064] In various implementations, the evaporation system includes falling film evaporation followed by thin film evaporation.

[0065] In various implementations, the evaporation system includes a thin-film evaporator having a boiling temperature of about 45°C to about 70°C.

[0066] In various implementations, the method includes at least 10 seconds -1 Cooling concentrated milk at a shear rate of [missing information].

[0067] In various implementations, the method includes cooling concentrated milk in a scraping heat exchanger.

[0068] In various embodiments, cooling includes introducing concentrated milk into a scraped heat exchanger, which includes a first cylinder having a temperature of about -8°C to 10°C and a second cylinder having a temperature of about -10°C to 5.5°C.

[0069] The invention can also be broadly described as including parts, elements, and features individually or collectively mentioned or indicated in the specification of this application, as well as any or all combinations of two or more of said parts, elements, or features, and wherein specific integers are referred to herein that have known equivalents in the field to which the invention relates, and such known equivalents are considered to be incorporated herein as if set forth separately.

[0070] The numerical ranges disclosed herein (e.g., 1 to 10) also include all rational numbers mentioned in that range (e.g., 1, 1.1, 2, 3, 3.9, 4, 5, 6, 6.5, 7, 8, 9, and 10) and any range of rational numbers within that range (e.g., 2 to 8, 1.5 to 5.5, and 3.1 to 4.7). Therefore, all subranges of all ranges explicitly disclosed herein are hereby explicitly disclosed. These are merely examples of specific intentions, and all possible combinations of numerical values ​​between the enumerated minimum and maximum values ​​are considered to be explicitly stated in this application in a similar manner.

[0071] In this specification, which has already referenced patent specifications, other external documents, or other sources of information, this is generally to provide context for discussing the features of the invention. Unless otherwise expressly stated, references to such external documents should not be construed as an admission that such documents or such sources are part of the prior art or common general knowledge in the art within any scope of the claims.

[0072] For those skilled in the art, numerous changes can be made to the construction and a wide variety of embodiments and applications of the invention without departing from the scope of the invention as defined by the appended claims. The disclosure and description herein are purely illustrative and not intended to be limiting in any way.

[0073] While the invention is broadly defined as described above, those skilled in the art will understand that the invention is not limited thereto, and that the invention also includes embodiments described below as examples. Attached Figure Description

[0074] The invention will be described with reference to the accompanying drawings, in which: Figure 1 A process flow diagram of the method described in this paper is shown. Detailed Implementation

[0075] This invention provides frozen milk concentrates with high total milk solids and / or high total protein concentrations and low whey protein denaturation. Aggregates present in liquid milk prepared by thawing and diluting frozen milk concentrates are known to cause sedimentation, gritty texture, and other undesirable properties. Such aggregates may not readily break down even with moderate shearing. The inventors have demonstrated that, upon thawing and processing, and despite their high total solids and / or protein content, the frozen milk concentrates described herein produce liquid milk products with one or more of the following properties: stable latex system, low sedimentation, small protein particle size, acceptable flavor characteristics, and may not exhibit undesirable aggregation, gelling, and / or gritty texture. Importantly, large aggregates present after the concentrate has been thawed and diluted can be readily broken down by standard processing. Advantageously, frozen milk concentrates can retain one or more of the above characteristics even after extended frozen storage. This invention also provides a method for preparing frozen milk concentrates.

[0076] 1. Definition As used herein, the term "frozen milk concentrate" refers to a liquid milk concentrate or milk protein concentrate (MPC) that has been frozen to a temperature below about -10°C, preferably below about -18°C, or below about -30°C. Frozen milk concentrate comprises, is substantially composed of, water and milk solids, or is composed of water and milk solids. In various embodiments, the frozen milk concentrate contains at least about 20% by weight of water. In various embodiments, at least a portion of the water is present in the form of ice. In various embodiments, at least about 30% of the total water in the frozen milk concentrate is present in the form of ice.

[0077] The term "milk protein concentrate" (or MPC) refers to a milk protein product in which more than 55%, preferably more than 75%, of the dry matter is milk protein and the ratio of casein to whey protein is approximately the same as that of milk. This term includes milk protein isolate (MPI), which contains more than about 90% of the dry matter as protein. Such concentrates are known in the art.

[0078] As used herein, the term "storable" refers to frozen milk concentrates that, after being stored at a temperature below about -18°C for at least about 24 or 72 hours, 1 or 2 weeks, or 1 month, 2 months, 3 months, 6 months, or at least about 9 months, or at least about 12 months, or at least about 15 months, or at least about 18 months, or at least about 24 months, and upon thawing and being subjected to moderate shear, provide a liquid milk product comprising a stable latex system and having one or more of the following properties: acceptable flavor characteristics, low sedimentation or exhibiting no more than a minimum increase in sedimentation, small particle size or exhibiting no more than a minimum increase in particle size, and no undesirable aggregation, gelling, and / or gritty feel.

[0079] As used herein, the term "milk solids" means all solids of milk source remaining after the removal of water, and includes, but is not limited to, milk sugar (such as lactose), ash (minerals), fat (lipids), and protein (including casein and whey protein). For the avoidance of doubt, the term "total milk solids" means all milk solids present in liquid milk, milk concentrate, MPC, or frozen milk concentrate after the removal of water.

[0080] The term "stable colloidal dispersion" or "stable colloidal system" refers to a composition comprising solid particles dispersed in a single, continuous liquid phase. For example, preferably, the frozen milk concentrate described herein comprises protein and lipid particles in an aqueous liquid phase. In various embodiments, the stable colloidal dispersion or system does not exhibit any observable sedimentation or separation of components into layers.

[0081] As used herein, the term "total protein" refers to the total protein content of a milk concentrate, MPC, or frozen milk concentrate, determined by measuring the total nitrogen content of the composition and then multiplying it by 6.38 without subtracting the non-protein nitrogen content. The total protein content of a sample can be determined by the Kjeldahl method as described in ISO 8968-1:2014.

[0082] As used herein, the term "variable whey protein" refers to the sum of whey proteins that are capable of denaturation. Heat treatment causes denaturation of bovine serum albumin (BSA), α-lactalbumin, β-lactoglobulin, lactoferrin, and immunoglobulins. Conversely, glycomacropeptide (GMP) and peptone 5 (pp5) are immutable. Therefore, the term "variable whey protein" does not include GMP and pp5. Total variable whey protein can be calculated as described herein.

[0083] As used herein, the term "denatured" for whey proteins, particularly β-lactoglobulin or lactoferrin, refers to such proteins being at least partially degenerated from their native state. Certain denatured whey proteins denature when subjected to heat treatment at a specific temperature and for a certain duration.

[0084] The term "natural" refers to proteins that have not been denatured. This includes both mutable and immutable proteins.

[0085] As used in this article, the term "whey" refers to the liquid composition remaining after casein has been removed from milk.

[0086] As used in this specification and claims, the term "comprising" means "consisting of at least a portion of...". When interpreting each expression containing the term "comprising" in this specification and claims, features other than that term or that begin with it may also exist. Related terms such as "comprise", "comprised", and "comprises" will be interpreted in the same manner.

[0087] Unless otherwise specified, the singular forms “a,” “one,” and “the” include plural references.

[0088] As used herein, the term "about" generally refers to a range of values ​​that a person skilled in the art would consider equivalent to the value stated (e.g., ±5 to 10% of the value). A range may be expressed herein as from "about" a particular value, and / or to "about" another particular value. When such a range is expressed, the range includes the listed values.

[0089] Unless otherwise specified, all percentage values ​​are based on "by weight" or "w / w".

[0090] As used in this article, the term “and / or” means “and” or “or”, or both.

[0091] As used in this article, the “(s)” following a noun indicates the plural and / or singular form of that noun.

[0092] For example, the general chemical and biological terms used in the formulas herein have their usual meanings.

[0093] 2. Manufacturing method This invention relates to a method for preparing frozen milk concentrate, the method comprising: i) Heating the liquid milk to a temperature of about 30°C to about 100°C for less than about 60 seconds to provide a heated milk composition. ii) Provide an evaporation system comprising a falling film evaporator and, optionally, a thin-film evaporator. iii) Using the evaporation system, water is removed from the heated milk composition by evaporation to produce concentrated milk containing at least about 51% total milk solids. iv) Cool the concentrated milk under shear to a temperature below 10°C to provide a cooled milk concentrate, and v) Freezing the cooled milk concentrate to a temperature below about -10°C, preferably below about -18°C, to provide frozen milk concentrate; The evaporation system operates at a temperature of about 40°C to about 70°C; and optionally has a duration of at least about 10 seconds. -1 The shear rate.

[0094] Liquid milk raw materials Liquid milk can be prepared from fresh or reconstituted liquid milk.

[0095] The liquid milk is mammalian milk. In some embodiments, the liquid milk can be any mammalian milk, including but not limited to cow, sheep, goat, pig, mouse, buffalo, camel, yak, horse, donkey, llama, or human, with cow milk being a preferred source.

[0096] In various embodiments, the liquid milk is or comprises whole milk, skim milk, buttermilk, milk fat, lactose syrup, or any combination of any two or more thereof. In various embodiments, the liquid milk is whole milk or skim milk or comprises whole milk or skim milk. In various embodiments, the liquid milk is whole milk or skim milk.

[0097] In various embodiments, liquid milk can be prepared by blending skim milk, whole milk, milk fat, lactose-rich slurry, or any combination of two or more thereof to obtain a desired composition of protein, lipids, and / or lactose. Various methods for standardization are well known in the art, such as those described in the Dairy Processing Handbook (Bylund, G. (Ed.) 1995, Tetra Pak Processing Systems AB, S-221 86Lund, Sweden). In one embodiment, liquid milk is prepared according to CODEX CXS 207-1999.

[0098] In various embodiments, whole milk may contain about 14% by weight total solids, about 3.6% by weight protein, about 3.8% by weight fat, and about 6.5% by weight lactose. In one embodiment, whole milk may be standardized to provide a protein to nonfat solids weight ratio of about 3.5:10 and a fat to total solids weight ratio of about 2.7:10. In various embodiments, whole milk may be standardized to provide a protein to nonfat solids weight ratio of about 3.5:10 to about 4.5:10.

[0099] In various embodiments, skim milk may contain about 10.2% by weight total solids, about 3.6% by weight protein, about 0.1% by weight fat, and about 6.5% by weight lactose. In one embodiment, skim milk may be standardized to provide a protein to nonfat solids weight ratio of about 3.5:10 and a fat to total solids weight ratio of about 0.01:10. In various embodiments, skim milk may be standardized to provide a protein to nonfat solids weight ratio of about 3.5:10 to about 4.5:10.

[0100] In different implementations, the liquid milk may be pasteurized. Any standard method known in the art can be used, for example, holding the liquid milk at a temperature of about 72°C for about 15 seconds.

[0101] In various embodiments, liquid milk can be treated to hydrolyze sugars in the milk, such as lactose. In some embodiments, liquid milk can be treated with a hydrolytic enzyme, such as β-galactosidase. β-galactosidase catalyzes the hydrolysis of β-glycosidic bonds between galactose and other sugars to produce galacto-oligosaccharides (GOS).

[0102] preheating The inventors have discovered that certain undesirable changes associated with the preparation of concentrates with high total milk solids and / or protein content can be minimized, such as alterations in protein structure and aging / thickening of the concentrate, when the liquid milk undergoes a low-to-medium heat distribution throughout the preheating / evaporation and concentrate processing. Despite the moderate heat treatment, efficient heat transfer is achieved, and the resulting high total solids / total protein frozen milk concentrate possesses one or more of the advantageous properties described herein.

[0103] The method may include heating the liquid milk to a temperature of about 30°C to about 100°C and holding it for less than about 240, 180, 150, 120 or 60 seconds to provide a heated milk composition.

[0104] In various embodiments, the method may include heating the liquid emulsion to a temperature of at least about 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or at least about 100°C for a duration less than about 240, 210, 180, 150, 120, 90, 60, 55, 50, 45, 40, 35, 30, 25, 20, 15 seconds, and may be selected from any two or any range between these values, such as about 30°C to about 100°C, about 30°C to about 90°C, about 30°C to... Temperatures of approximately 80°C, approximately 30°C to approximately 70°C, approximately 30°C to approximately 60°C, approximately 30°C to approximately 50°C, approximately 40°C to approximately 100°C, approximately 40°C to approximately 90°C, approximately 40°C to approximately 80°C, approximately 40°C to approximately 70°C, approximately 40°C to approximately 60°C, approximately 50°C to approximately 100°C, approximately 50°C to approximately 90°C, approximately 50°C to approximately 80°C, and approximately 50°C to approximately 70°C are sustained for less than approximately 240, 210, 180, 150, 120, 90, 60, 55, 50, 45, 40, 35, 30, 25, 20, and 15 seconds, respectively.

[0105] In various embodiments, the method includes heating the liquid emulsion to a temperature less than about 100°C, or less than about 95, 90, 85, 80, 75, or 70°C, for less than about 240, 210, 180, 150, 120, 90, 60, 50, 40, or 30 seconds. In a preferred embodiment, the method includes heating the liquid emulsion to a temperature less than about 85°C for less than about 50 seconds.

[0106] In various embodiments, the method may include indirect heating, direct heating, or a combination thereof. In various embodiments, step a) includes indirect heating of the liquid milk, direct heating of the liquid milk, or both. In various embodiments, indirect heating may include heating using a plate heat exchanger. In various embodiments, direct heating may include heating using direct steam injection (DSI). The preheating arrangement may also be built into a commercial milk evaporator. The milk is indirectly heated to 60 to 70°C in multiple stages, and then indirectly or directly heated to 73 to 120°C or directly heated to 60 to 150°C in multiple stages. The milk is then held for 10 to 300 seconds and then flash-evaporated in stages to the first effective boiling temperature (Refstrup, Proceedings of 25). th (International Dairy Congress, 1998). Other examples of indirect and direct heating are known in the art and will be apparent to those skilled in the art.

[0107] In various embodiments, the method may include indirectly heating the liquid milk to a temperature of at least about 50°C for at least about 30 seconds and / or directly heating the liquid milk (or indirectly heated milk) at a temperature of at least about 70°C for at least about 20 seconds. In various embodiments, the method includes indirectly heating the liquid milk to a temperature of at least about 65°C for at least about 30 seconds and / or directly heating the liquid milk (or indirectly heated milk) at a temperature of at least about 80°C for at least about 30 seconds. In various embodiments, the method includes indirectly heating the liquid milk to a temperature of at least about 50°C, or at least about 55°C, or at least about 60°C, or at least about 65°C. In various embodiments, the method includes indirectly heating the liquid milk to a temperature of about 50°C to about 150°C, or at least about 50°C to about 100°C, or at least about 50°C to about 80°C. In various embodiments, the method includes indirectly heating the liquid milk to a temperature of about 50°C to about 150°C for about 30 seconds to about 300 seconds. In various embodiments, the method includes indirectly heating the liquid emulsion to a temperature of about 50°C to about 150°C for about 30 seconds to about 90 seconds.

[0108] In various embodiments, the method may include directly heating the liquid milk (or indirectly heated milk) at a temperature of at least about 70°C for at least about 20 seconds.

[0109] In various embodiments, the method may include indirectly heating the liquid emulsion at the following temperatures: i) The temperature remained at approximately 73°C to approximately 80°C for less than approximately 240 seconds. ii) The temperature remains at approximately 80°C to approximately 85°C for less than approximately 50 seconds. iii) The temperature remains at approximately 85°C to approximately 90°C for less than approximately 5 seconds. In various embodiments, the method may include directly heating the liquid milk (or indirectly heating the milk) at the following temperatures: i) The temperature remained at approximately 73°C to approximately 80°C for less than approximately 240 seconds. ii) The temperature remained at approximately 80°C to approximately 85°C for less than approximately 75 seconds. iii) The temperature remains at approximately 85°C to approximately 90°C for less than approximately 20 seconds. iv) The temperature remained at approximately 90°C to approximately 95°C for less than approximately 20 seconds. v) The temperature was maintained at approximately 95°C to approximately 100°C for less than approximately 20 seconds.

[0110] In various embodiments, the method may include directly heating the liquid milk (or indirectly heating the milk) at the following temperatures: i) The temperature remained at approximately 73°C to approximately 80°C for less than approximately 240 seconds. ii) The temperature remains at approximately 80°C to approximately 85°C for less than approximately 60 seconds. iii) The temperature remains at approximately 85°C to approximately 90°C for less than approximately 15 seconds. iv) The temperature remained at approximately 90°C to approximately 95°C for less than approximately 15 seconds. v) The temperature was maintained at approximately 95°C to approximately 100°C for less than approximately 15 seconds.

[0111] In a preferred embodiment, the method may include heating the liquid milk at a temperature below about 85°C for less than about 50 seconds.

[0112] Advantageously, the heating used to provide the frozen milk concentrate of the present invention is generally lower than that used for powdered whole milk concentrate, which means that the method is more energy efficient.

[0113] concentration To achieve the high total solids content of the frozen milk concentrate of the present invention, a falling film evaporator and / or a thin film evaporator can be used for concentration.

[0114] Therefore, a method for preparing frozen milk concentrate includes providing an evaporation system comprising a falling film evaporator and using the evaporation system to remove moisture from a heated milk composition by evaporation treatment to produce a concentrated milk containing at least about 51% total milk solids.

[0115] In various embodiments, the milk can be heated to a temperature of approximately 40°C to approximately 90°C, or approximately 40°C to approximately 80°C, or approximately 40°C to approximately 70°C, or approximately 50°C to approximately 90°C, or approximately 50°C to approximately 80°C, or approximately 50°C to approximately 70°C, or approximately 60°C to approximately 90°C, or approximately 60°C to approximately 80°C during concentration. In a preferred embodiment, the milk can be heated to a temperature of approximately 40°C to approximately 70°C during the concentration process.

[0116] In various embodiments, the evaporation system can operate at a temperature of at least about 40°C, or at least about 45°C, or at least about 50°C. In various embodiments, the evaporation system can operate at a temperature of less than about 90°C, or less than about 85°C, or less than about 80°C, or less than about 75°C, or less than about 70°C.

[0117] In various embodiments, the evaporation system can operate at temperatures ranging from about 40°C to about 90°C, or from about 40°C to about 80°C, or from about 40°C to about 70°C, or from about 45°C to about 90°C, or from about 45°C to about 80°C, or from about 55°C to about 70°C, or from about 50°C to about 90°C, or from about 50°C to about 80°C, or from about 55°C to about 70°C, or from about 60°C to about 90°C, or from about 60°C to about 80°C.

[0118] In various implementation schemes, the evaporation system can operate in at least approximately 10 seconds. -1 Operating at a shear rate.

[0119] The evaporation system may include a falling film evaporator. In various embodiments, the evaporation system may include a thin-film evaporator. In various embodiments, the evaporation system may include both a falling film evaporator and a thin-film evaporator, preferably with the falling film evaporator following the thin-film evaporator.

[0120] A falling film evaporator comprises vertical tubes in which the fluid is concentrated as it travels downwards. In a falling film evaporator, the liquid product stream flows downwards along the inner wall of a plurality of thin-walled tubes. Falling film evaporators typically have up to nine effects operating at different boiling temperatures. The product flows downwards through these effects in up to 13 passes, for example, a mechanical vapor recompression (MVR) effect may have up to eight passes. Typical whole milk evaporators operate at boiling temperatures from 75°C to 45°C (preferably 65°C to 50°C). The first effect typically operates at the highest temperature, and the final concentration occurs between 50°C and 56°C. The number of effects is averaged over the temperature difference. In various embodiments, the falling film evaporator can have multiple effects at different temperatures and / or pressures. In various embodiments, the evaporation system includes a falling film evaporator having multiple effects that sequentially reduce the temperature distribution. In various embodiments, the evaporation system includes a falling film evaporator, which has multiple effects of boiling temperatures of 60°C, 56°C, and 54°C, and steam-side temperatures of 66°C, 61°C, and 58°C, respectively. In various embodiments, the feed rate is 250 kg / h. In the context of this invention, the falling film evaporator can be used to produce frozen milk concentrates with a total milk solids content of up to 60%.

[0121] Thin-film evaporators are also known as scraped-film evaporators. A thin-film evaporator includes a cylindrical heating element and a rotor. In the context of this invention, a thin-film evaporator can be used to produce frozen milk concentrates containing more than about 60% total milk solids.

[0122] In a typical embodiment, the heated milk is evaporated in a thin-film evaporator with a jacket pressure of 86 kPa, a steam jacket temperature of 95°C, a boiling pressure of 20 kPa, a boiling temperature of 60°C, and a rotor speed of 350 rpm. In various embodiments, the heated milk is evaporated in a thin-film evaporator with a jacket pressure of about 75 kPa to about 90 kPa. In various embodiments, the heated milk is evaporated in a thin-film evaporator with a steam jacket temperature of about 92°C to about 97°C. In various embodiments, the heated milk is evaporated in a thin-film evaporator at a boiling pressure of about 10 to about 30 kPa. In various embodiments, the heated milk undergoes evaporation in a thin-film evaporator with a boiling temperature of about 45°C to about 70°C. In various embodiments, the evaporation system includes a thin-film evaporator with a boiling temperature of about 30°C to about 75°C, preferably about 55°C to about 65°C.

[0123] In various embodiments, the evaporation system includes at least two, three, or four effects, comprising falling film evaporators and / or thin-film evaporators. In various embodiments, an evaporation system including a falling film evaporator and comprising at least two, three, or four effects is used to concentrate heated milk. In various embodiments, an evaporation system comprising two, three, or four effects is used to concentrate heated milk. In various embodiments, the evaporation system includes 2 to 5 falling film effects.

[0124] In various embodiments, the evaporation system includes 1 to 9 falling film effects operating at boiling temperatures that decrease sequentially from about 75°C to about 45°C, preferably from about 65°C to about 50°C.

[0125] In various embodiments, the evaporation system may include at least one, two, three, four, or five falling film effects. In various embodiments, the evaporation system may include 1 to 5, 2 to 5, 3 to 5, 1 to 4, 2 to 4, 3 or 4, 3 to 5, or 4 or 5 falling film effects.

[0126] In various embodiments, heated milk is concentrated using an evaporation system comprising at least two, three, or four evaporators connected in series, the evaporators including falling film evaporators and / or thin film evaporators. In various embodiments, heated milk is concentrated using an evaporation system comprising at least two, three, or four evaporators connected in series or parallel, the evaporators including thin film evaporators. In various embodiments, heated milk is concentrated using an evaporation system comprising at least two, three, or four evaporators connected in series.

[0127] In various embodiments, heated milk is concentrated using an evaporation system comprising falling film evaporators and thin-film evaporators. In various embodiments, heated milk is concentrated using an evaporation system comprising at least two, three, or four effects, including falling film evaporators and thin-film evaporators.

[0128] In various implementations, the evaporation system includes a falling film evaporator, followed by a thin film evaporator.

[0129] In various implementation schemes, the evaporation system includes: i) A first falling film effect, having a boiling temperature of about 50 to 70°C, preferably about 60 to 66°C. ii) Optionally, one, two, or three subsequent falling film effects, each having a boiling temperature of about 45°C to about 65°C, preferably about 50°C to about 62°C, and iii) The final falling film effect, which has a boiling temperature of about 45°C to about 60°C.

[0130] Heated milk is concentrated in an evaporation system to produce concentrated milk containing at least about 51%, such as at least about 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, or 65% total milk solids. In various embodiments, heated milk is concentrated to produce concentrated milk containing about 51% to about 80%, about 52% to about 80%, about 53% to about 80%, about 54% to about 80%, about 55% to about 80%, about 56% to about 80%, about 57% to about 80%, about 58% to about 80%, about 59% to about 80%, or about 60% to about 80% total milk solids. In various embodiments, heated milk is concentrated to produce concentrated milk containing about 51% to about 78% total milk solids.

[0131] In various embodiments, the milk is not heated above 70°C for more than 60 minutes or more than 33 minutes at any time during the process. In various embodiments, the milk is not heated above 80°C for more than 300 seconds at any time during the method.

[0132] In various embodiments, the temperature used in the process provides a frozen milk concentrate with a low degree of whey protein denaturation. In various embodiments, the temperature used in the process provides a frozen milk concentrate in which less than about 40% by weight of β-lactoglobulin is denatured.

[0133] Cooling and freezing After concentration, the concentrated milk is cooled. This method involves cooling the concentrate under shear to a temperature below about 10°C to provide a cooled milk concentrate.

[0134] Any suitable equipment known in the art for achieving cooling under these conditions can be used. In various embodiments, the method includes cooling the concentrated milk in a scraped surface heat exchanger (SSHE). In various embodiments, the method includes cooling, which includes introducing the concentrated milk into a scraped surface heat exchanger comprising a first cylinder at a temperature of about -4°C and a second cylinder at a temperature of about -5.5°C.

[0135] In various implementations, the method includes at least approximately 10 seconds -1 Cooling the concentrated milk at a shear rate of approximately 10 s. In various embodiments, the method includes cooling the concentrated milk at a shear rate of approximately 10 s. -1 Approximately 50 s -1 The concentrated milk is cooled at a shear rate.

[0136] The method includes freezing cooled milk concentrate to a temperature below about -10°C, preferably below about -18°C, to provide frozen milk concentrate. In various embodiments, the method includes freezing cooled milk concentrate to a temperature below about -10°C, -12°C, -14°C, -15°C, -16°C, -18°C, -20°C, -25°C, or -30°C. In various embodiments, the method includes freezing the cooled milk concentrate to about -10°C to about -80°C, or about -15°C to about -80°C, or about -18°C to about -80°C, or about -20°C to about -80°C, or about -25°C to about -80°C, or about -30°C to about -80°C, or about -10°C to about -40°C, or about -15°C to about -40°C, or about -18°C to about -40°C, or about -20°C to about -40°C, or about -25°C to about -40°C, or about -30°C to about -40°C, or about -10°C to about -30°C, or about -15°C to about -30°C, or about -18°C to about -30°C, or about -20°C to about -30°C.

[0137] In various embodiments, the cooled concentrated milk can be frozen in plates within a vertical plate freezer. In various embodiments, the cooled concentrated milk is frozen at a temperature of at least 1 μm / s. -1 Freezing at a freezing rate. In various embodiments, the method includes freezing the cooled milk concentrate into plates, sheets, or blocks.

[0138] In different implementations, the concentrated milk is not homogenized before freezing.

[0139] milk protein concentrate In another aspect, the present invention provides a method comprising: i) Provide milk protein concentrate (MPC) containing at least about 15% by weight total solids and at least about 12% by weight total protein. ii) Heating the MPC to a temperature of approximately 30°C to approximately 100°C for less than approximately 60 seconds to provide a heated MPC. iii) Provide an evaporation system, which includes a falling film evaporator and / or a thin film evaporator. iv) Using the evaporation system, water is removed from the heated MPC by evaporation to produce a concentrated milk containing at least about 14% by weight of total protein and at least about 20% by weight of total solids. v) Cooling the concentrated milk under shear to a temperature below 10°C to provide a cooled milk concentrate, and vi) Freeze the cooled milk concentrate to a temperature below about -10°C, preferably below about -18°C, to provide frozen milk concentrate; The evaporation system operates at a temperature of about 40°C to about 70°C; and optionally has a duration of at least about 10 seconds. -1 The shear rate.

[0140] Typically, MPC is prepared by invoking ultrafiltration to prepare a stream rich in casein and whey protein. In another embodiment, the milk protein concentrate can be prepared by mixing a skim milk stream with a whey protein concentrate stream, optionally by treating the skim milk stream or the mixed stream with cation exchange. Suitable MPC for use herein can be prepared from a mixture of MPCs.

[0141] Milk protein can be provided in the form of decalcified MPC. Decalcified MPC is an MPC in which the calcium content is lower than that of the corresponding non-decalcified MPC. Compared with the corresponding non-decalcified products, these products also typically have lower levels of other divalent cations, such as magnesium.

[0142] The MPCs used in this invention may have calcium processed via cation exchange. The preparation and application of these decalcified MPCs have previously been disclosed in U.S. Patent 7,157,108, published PCT application WO2008 / 026940, and published U.S. Patent Application 2010 / 0021595. These documents are incorporated herein by reference in their entirety. Other methods for preparing decalcified MPCs will be apparent to those skilled in the art.

[0143] In various embodiments, milk protein concentrate feedstock can be prepared by ultrafiltration (UF) of whole milk or skim milk and collection of UF permeate, or by microfiltration (MF) of whole milk or skim milk and collection of MF permeate. Ultrafiltration can be performed using percolation (DF). UF and / or MF can be carried out under conditions sufficient to produce a milk protein concentrate containing at least about 15% by weight total solids and at least about 12% by weight total protein.

[0144] In various embodiments, the MPC may contain at least about 15% by weight of total solids, or at least about 16% by weight, or at least about 17% by weight, or at least about 18% by weight, or at least about 19% by weight, or at least about 20% by weight of total solids. In various embodiments, the MPC may contain about 15% by weight to about 65% by weight of total solids, or about 20% by weight to about 65% by weight of total solids, for example, about 15% by weight to about 30% by weight, or about 15% by weight to about 25% by weight, or about 15% by weight to about 20% by weight, or about 16% by weight to about 30% by weight, or about 16% by weight to about 25% by weight, or about 16% by weight to about 20% by weight, or about 17% by weight to about 30% by weight, or about 17% by weight to about 25% by weight, or about 17% by weight to about 20% by weight, or about 18% by weight to about 30% by weight, or about 18% by weight to about 25% by weight, or about 20% by weight to about 30% by weight, or about 20% by weight to about 25% by weight of total solids.

[0145] In various embodiments, the MPC may contain at least about 12% by weight of total protein, or at least about 12.5% ​​by weight, or at least about 13% by weight, or at least about 13.5% by weight, or at least about 14% by weight, or at least about 14.5% by weight, or at least about 15% by weight of total protein. In various embodiments, the MPC may contain about 12% by weight to about 35% by weight of total protein, for example, about 12% by weight to about 30% by weight, or about 12% by weight to about 25% by weight, or about 12% by weight to about 20% by weight, about 13% by weight to about 30% by weight, or about 13% by weight to about 25% by weight, or about 13% by weight to about 20% by weight, about 14% by weight to about 30% by weight, or about 14% by weight to about 25% by weight, or about 14% by weight to about 20% by weight, about 15% by weight to about 30% by weight, or... Total solids of about 15% to about 25% by weight, or about 15% to about 20% by weight, or about 16% to about 30% by weight, or about 16% to about 25% by weight, or about 16% to about 20% by weight, or about 17% to about 30% by weight, or about 17% to about 25% by weight, or about 17% to about 20% by weight, or about 18% to about 30% by weight, or about 18% to about 25% by weight, or about 20% to about 30% by weight, or about 20% to about 25% by weight.

[0146] The method includes heating the MPC to a temperature of approximately 30°C to approximately 100°C for less than approximately 60 seconds to provide a heated MPC. Heating can be direct or indirect, performed under the conditions described above and using the equipment.

[0147] In various implementations, the method may include indirectly heating the MPC at the following temperatures: i) The temperature remains at approximately 55°C to approximately 65°C for less than approximately 50 seconds. ii) The temperature remained at approximately 65°C to approximately 75°C for less than approximately 15 seconds. To provide heating for MPC.

[0148] In various embodiments, the method may include directly heating the MPC (or indirectly heating the MPC) at the following temperatures: i) The temperature remains at approximately 55°C to approximately 65°C for less than approximately 50 seconds. ii) The temperature remained at approximately 65°C to approximately 75°C for less than approximately 15 seconds. To provide heating for MPC.

[0149] The method also includes using an evaporation system to remove moisture from the heated MPC through an evaporation process to produce a concentrated milk containing at least about 14% by weight of total protein and at least about 20% by weight of total solids.

[0150] Evaporation processes can include falling film and / or thin-film evaporation. In various embodiments, the evaporation system includes a falling film evaporator and / or a thin-film evaporator. In various embodiments, the evaporation system includes both falling film and thin-film evaporators. In various embodiments, the evaporation system includes a falling film evaporator. In various embodiments, the evaporation system includes a thin-film evaporator.

[0151] Suitable equipment and operating conditions are as described above.

[0152] Concentrated milk can be cooled and frozen as described above.

[0153] 3. Frozen milk concentrate This invention provides frozen milk concentrates having a total milk solids content greater than 51% by weight and / or a total protein content greater than 12% by weight. Casein present in frozen milk concentrates is known to undergo freeze-destabilization, whereby casein particles aggregate to form large protein aggregates that are not easily broken down upon thawing and dilution in water. The size and instability of the aggregates increase with increasing total milk solids content of the frozen milk concentrate, which has previously limited the production of frozen milk concentrates to less than 50% total solids content. Surprisingly, using the methods described herein, the inventors have prepared frozen milk concentrates with high total solids and / or protein content, containing protein aggregates that are easily broken down upon thawing and dilution in water, as well as upon application of moderate shear. Furthermore, the resulting dairy product retains the flavor of fresh milk. The frozen milk concentrates described herein exhibit less and delayed aggregation and lower sedimentation after prolonged storage.

[0154] Without wishing to be bound by any theory, the inventors believe that the methods described herein promote the formation of non-covalent bonds (rather than covalent bonds) between casein molecules, which are more easily broken down when thawed and diluted in water under moderate shear stress.

[0155] Total solids can be measured using any method known to those skilled in the art, such as test method NZTM 3.12.15, which is capable of measuring total milk solids in frozen products. When the total milk solids content is greater than 55%, the sample used for total solids measurement can be diluted directly with water at 60°C using a 4:1 weight ratio of water to sample (to avoid lactose crystallization and / or gelation that may affect the accuracy of the analysis), and stirred with a magnetic stirrer for 2 minutes. The diluted sample can then be tested using NZTM 3.12.15, and the result multiplied by 5 to obtain the total solids content of the sample.

[0156] In various embodiments, the frozen milk concentrate contains at least about 4% w / w lactose, or at least about 5%, 10%, 15%, or 20% w / w lactose. In various embodiments, the frozen milk concentrate contains about 4% to about 60% lactose, such as about 5% to about 60% by weight, about 10% to about 60% by weight, or about 15% to about 60% by weight, or about 20% to about 60% by weight, or about 4% to about 50% by weight, or about 5% to about 50% by weight, or about 10% to about 50% by weight, or about 15% to about 50% by weight, or about 20% to about 50% by weight, or about 4% to about 40% by weight, or about 5% to about 40% by weight, or about 10% to about 40% by weight, or about 15% to about 40% by weight, or about 20% to about 40% by weight, or about 4% to about 30% by weight, or about 5% to about 30% by weight, or about 10% to about 30% by weight, or about 15% to about 30% by weight, or about 20% to about 30% by weight of lactose.

[0157] transsexual The inventors have discovered that high total solids and / or protein content in frozen milk concentrates with advantageous properties can be obtained when a low degree of whey protein denaturation is present. Whey proteins include glycomacropeptide (GMP) and peptone 5 (pp5), which are casein-associated proteins, as well as variable whey proteins including bovine serum albumin (BSA), α-lactalbumin, β-lactoglobulin, lactoferrin, and immunoglobulins. Heat treatment can induce denaturation of these variable whey proteins. Whey protein denaturation can be measured, such as the denaturation of individual whey proteins like β-lactoglobulin and lactoferrin. Methods for measuring whey protein denaturation are known to those skilled in the art. Examples are also described herein.

[0158] The frozen milk concentrate described herein exhibits a low degree of whey protein denaturation. In various embodiments, less than about 40% by weight of the modified whey protein in the frozen milk concentrate is denatured. In particular, the frozen milk concentrate exhibits a low degree of β-lactoglobulin denaturation. In particular, less than about 40% by weight of β-lactoglobulin in the frozen milk concentrate is denatured.

[0159] In one aspect, the present invention provides a frozen milk concentrate comprising about 14% to about 35% by weight of total protein and at least about 20% by weight of total milk solids, wherein the total protein comprises less than about 40% by weight of denatured β-lactoglobulin.

[0160] In another aspect, the present invention provides a frozen milk concentrate comprising at least about 51% by weight of total milk solids, wherein the total protein in the frozen milk concentrate comprises less than about 40% by weight of denatured β-lactoglobulin.

[0161] The heat denaturation of whey protein and / or any other heat-sensitive milk protein (such as lactoferrin) can be measured, and / or the whey protein nitrogen index (WPNI) can be used to indicate low-temperature heat treatment. Methods for measuring whey protein denaturation (including β-lactoglobulin and lactoferrin denaturation) are known in the art. β-lactoglobulin denaturation can be measured using the procedure described in Elgar et al., *Journal of Chromatography A*, 878 (2000) 183–196, according to test method 3 described herein.

[0162] In various embodiments, the frozen milk concentrate may contain β-lactoglobulin, wherein less than about 40 wt%, 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, 30 wt%, 28 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, 20 wt%, 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 12 wt%, and 10 wt% denatured.

[0163] In various embodiments, the frozen milk concentrate may contain denatured whey protein, less than about 40 wt%, 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, 30 wt%, 28 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, 20 wt%, 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 12 wt%, or 10 wt% denatured.

[0164] In various embodiments, the total protein comprises lactoferrin, wherein less than 95% by weight is denatured, for example less than about 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, or less than about 5% by weight. Preferably, the total protein comprises lactoferrin, wherein less than 50% by weight is denatured, for example less than about 49% by weight, 48% by weight, 47% by weight, 46% by weight, 45% by weight, 44% by weight, 43% by weight, 42% by weight, 41% by weight, or less than about 40% by weight.

[0165] Typically, the amount of denatured lactoferrin in the frozen milk concentrate of the present invention is more similar to the amount of denatured lactoferrin in fresh milk and the amount of denatured lactoferrin in whole milk powder.

[0166] In various embodiments, the frozen milk concentrate may contain at least about 0.1, 0.15, 0.17, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.2, 1.4, 1.6, 1.8, 2, 2.2, 2.4, or 2.5 mg of natural (undenatured) lactoferrin per gram of total protein, and various ranges may be selected from any two of these values, such as about 0.1 to about 2.5 mg, about 0.15 to about 2.5 mg, about 0.1 to about 2.2 mg, about 0.15 to about 2.2 mg, about 0.1 to about 2 mg, and about 0.15 to about 2 mg of natural (undenatured) lactoferrin per gram of total protein.

[0167] The degree of lactoferrin denaturation in the frozen milk concentrate described herein can be measured using methods known in the art. For example, lactoferrin denaturation can be determined by HPLC according to the method described in Indyk et al., 2007, Food Chemistry 101, pp. 838-844, or by the method described in test method 3a.

[0168] If samples collected prior to denaturation are available (i.e., samples of the milk composition prior to preheating and concentration), then test method 3 described in the embodiments herein can be used to measure β-lactoglobulin denaturation.

[0169] When pre-denatured samples are unavailable, the following methods can be used to estimate the degree of whey protein denaturation: i) If necessary, reconstitute the sample with 3% protein in 0.1M NaCl. Then divide the sample into three fractions.

[0170] i. For Part 1, total crude protein was measured using the Kjeldahl method (total nitrogen × 6.38). This measurement included casein, denatured whey protein aggregates, and soluble undenatured whey protein.

[0171] ii. Centrifuge part 2 at 7,000 × g for 20 minutes without adjusting the pH. This step removes whey protein aggregates, while soluble undenatured whey protein and casein remain in solution. Collect the supernatant and, again, determine the protein content (to total nitrogen × 6.38) using the Kjeldahl method. This measurement includes casein and soluble undenatured whey protein.

[0172] iii. Acidify fraction 3 to pH 4.6 with 15% acetic acid, recording the volume added to correct for any resulting dilution. Centrifuge the fraction again at 7,000 × g for 20 minutes. This step removes casein and whey protein aggregates, while soluble, undenatured protein remains in solution. Collect the supernatant and measure the protein content, again using the Kjeldahl method (total nitrogen × 6.38), and adjust to account for dilution caused by the addition of acetic acid. This measurement includes only soluble, undenatured whey protein.

[0173] ii) The casein content can be calculated as part 2 - part 3; the denatured whey protein aggregate content can be calculated as part 1 - part 2; and the total whey protein content can be calculated as (part 1 - part 2) + part 3.

[0174] iii) The soluble protein fraction can be characterized by HPLC tests in sections 1 and 3 to clarify what protein sources may have been blended.

[0175] iv) The percentage of whey protein denaturation can then be calculated using the following formula:

[0176] The whey protein nitrogen index (WPNI) is a measure of whey protein solubility and is expressed as the amount of water-soluble whey protein nitrogen relative to the total amount of protein nitrogen present. Higher heat exposure causes whey protein denaturation and makes it less soluble in water, resulting in a low WPNI value. Lower heat exposure means less heat exposure and less whey protein denaturation, thus giving a higher WPNI value. In various embodiments, the frozen milk concentrate has a WPNI of at least about 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, or 10. Preferably, the WPNI of the frozen milk concentrate is about 4 to about 10, about 4 to about 9, about 4 to about 8, about 5 to about 10, about 5 to about 9, or about 5 to about 8; most preferably, about 5 to about 8. Methods for measuring WPNI are known to those skilled in the art.

[0177] Preferably, the frozen milk concentrate can be stored at a temperature below about -10°C, more preferably below about -18°C. In embodiments, for example, when little shear is applied to the frozen milk concentrate after dilution, the frozen milk concentrate is preferably stored at a temperature below about -25°C. In various embodiments, temperature fluctuations during storage are limited, preferably less than about + / -1°C, more preferably less than about + / -0.5°C.

[0178] Properties and uses The frozen milk concentrate of the present invention is redissolved in water to provide a product similar to fresh liquid milk and exhibits minimal protein aggregation. In various embodiments, the frozen milk concentrate is redissolved in water. The solubility of the frozen milk concentrate can be determined by measuring the protein particle size distribution and / or the sedimentation level after redissolved. Exemplary methods for measuring these parameters are described in the Examples section. Other methods are well known in the art and will be apparent to those skilled in the art.

[0179] When dissolved, the protein particles present in the milk concentrate described herein comprise a large proportion of small-sized particles. Larger, insoluble protein particles, particularly those >3 μm, are generally less desirable as they can cause an unpleasant gritty or sandy texture in some applications. Larger particles may also settle more easily. Particle size distribution (PSD) is an indicator of low levels of aggregated proteins in liquid milk produced by thawing and diluting the frozen concentrate described herein. Particle size is reported as the surface-weighted average diameter (D[3,2]) and the value when 90% of the particles have a smaller diameter (D(90)). Particle size distribution (PSD) can be measured according to Test Method 1 described in the examples. As will be understood by those skilled in the art, PSD measurements of a sample will also include measurements of fat particles. However, these particles are not expected to change significantly in size, so any differences observed in PSD can be attributed to protein particles.

[0180] In various embodiments, when a frozen milk concentrate is mixed with water to provide a 12% total solids sample and mixed at 55°C with an overhead stirrer at 400 rpm for 30 minutes to produce a dissolved liquid emulsion, the dissolved liquid emulsion comprises a stable colloidal dispersion containing protein particles with an average particle size D(3,2) less than 2 μm and / or D(90) less than about 10 μm. In various embodiments, when a frozen milk concentrate is mixed with water to provide a 12% total solids sample and mixed at 55°C with an overhead stirrer at 400 rpm for 30 minutes to produce a dissolved liquid emulsion, the dissolved liquid emulsion comprises protein particles with an average particle size D(3,2) less than 2 μm and / or D(90) less than about 10 μm. In various embodiments, the dissolved liquid emulsion comprises protein particles with an average particle size D(3,2) less than 2 μm, or less than about 1.9 μm, 1.8 μm, 1.7 μm, 1.6 μm, or 1.5 μm. In various embodiments, the dissolved liquid emulsion contains protein particles with an average particle size D (90) of less than about 10 μm, or less than about 9.5 μm, 9 μm, 8.5 μm, 8 μm, 7.5 μm, 7 μm, 6.5 μm or 6 μm.

[0181] In one aspect, the present invention provides a frozen milk concentrate comprising at least about 51% by weight of total milk solids, wherein after being stored at -18°C or lower for 24 hours, when the frozen milk concentrate is combined with water to provide a sample comprising 12% by weight of total solids, and the sample is mixed at 55°C with an overhead stirrer at 400 rpm for 30 minutes to produce a dissolved liquid milk, the dissolved liquid milk contains protein particles, wherein the D[3,2] of the protein particles is less than about 2 μm.

[0182] In one aspect, the present invention provides a frozen milk concentrate comprising at least about 51% by weight of total milk solids, wherein after being stored at -18°C or lower for 24 hours, when the frozen milk concentrate is combined with water to provide a 12% total solids sample; 100 g of the sample is mixed with an antifoaming agent at 50°C in an automated solubility index mixer for 5 minutes; 50 mL of the sample is centrifuged twice at 160 g for 5 minutes at room temperature to produce a sedimentation sample containing less than about 0.5 mL / 50 mL of visible sediment.

[0183] In various embodiments, the frozen milk concentrate contains at least about 51% by weight of total milk solids, wherein after being stored at -18°C or lower for 3 months, 6 months, 12 months, 18 months or 24 months, when the frozen milk concentrate is combined with water to provide a sample containing 12% by weight of total solids, and the sample is mixed at 55°C with an overhead stirrer at 400 rpm for 30 minutes to produce a dissolved liquid milk, the dissolved liquid milk contains protein particles, wherein the protein particles have a D[3,2] of less than about 2 μm.

[0184] In various embodiments, the frozen milk concentrate contains at least about 51% by weight of total milk solids, wherein after being stored at -18°C or lower for 3 months, 6 months, 12 months, 18 months, or 24 months, when the frozen milk concentrate is combined with water to provide a 12% total solids sample; 100 g of the sample is mixed with an antifoaming agent at 50°C in an automated solubility index mixer for 5 minutes; 50 mL of the sample is centrifuged twice at 160 g for 5 minutes at room temperature to produce a sediment sample containing less than about 0.5 mL / 50 mL of visible sediment.

[0185] In various embodiments, the solubilized liquid emulsion is homogenized to form a homogenized solubilized liquid emulsion containing protein particles with an average particle size D(3,2) of less than 1 μm.

[0186] Sedimentation level is an indicator of the strength of aggregated proteins and therefore an indicator of the stability of the concentrate during its shelf life. Sedimentation can be measured according to Test Method 2. In various embodiments, the frozen milk concentrate is mixed with water to provide a 12% total solids sample; 100 g of the sample is mixed with an antifoaming agent at 50°C in an automated solubility index mixer for 5 minutes; and 50 mL of the sample is centrifuged twice at 160 g for 5 minutes at room temperature to produce a sedimentation sample containing less than about 0.5 mL / 50 mL of visible sediment, or less than about 0.4 mL, or less than about 0.3 mL, or less than about 0.2 mL, or preferably less than about 0.1 mL / 50 mL of visible sediment.

[0187] In various implementations, upon thawing, the frozen milk concentrate has a G' of at least about 5000 Pa. G' can be measured using an Anton Paar rheometer.

[0188] Due to the ice structure formed, the frozen plate of the frozen milk concentrate of the present invention can be cut into small pieces for food service applications.

[0189] In various implementation schemes, the frozen milk concentrate is stable at -18°C for at least about 3 months, or at least about 6 months, or at least about 9 months, or at least about 12 months, or at least about 15 months, or at least about 18 months, or at least about 24 months.

[0190] The inventors have discovered that, by applying the method of the present invention described herein, liquid milk produced by thawing and diluting frozen milk concentrate retains the fresh flavor of milk, such as that of New Zealand milk. In various embodiments, the frozen milk concentrate has a protein profile similar to that of fresh milk. For example, in various embodiments, the weight ratio of casein to whey in the frozen milk concentrate is similar to that in fresh milk.

[0191] In a preferred embodiment, the liquid whole milk prepared from the frozen milk concentrate of the present invention may contain 3.4% fat, 3.3% protein, 4.8% lactose, and 12% total solids. The liquid whole milk prepared from the frozen milk concentrate of the present invention can then be used to prepare a range of dairy products, such as butter, buttermilk, cheese and by-products, dairy fat, casein, yogurt, ice cream, desserts, bubble tea, barista milk, unsalted condensed milk, and sweetened condensed milk.

[0192] The following non-limiting embodiments are provided to illustrate the invention, and are not intended to limit its scope in any way.

[0193] Example Test Method 1 - Top-mounted stirring test Top-mounted stirring tests were conducted to determine the particle size distribution of the frozen milk concentrate.

[0194] The testing method is as follows: 1. Weigh out the required amount of frozen concentrate to provide 12% total solids in a 500 g sample in a stainless steel or glass container with a diameter of 115 mm.

[0195] 2. Turn on the water bath and set the temperature to 55℃.

[0196] 3. Add warm water (55℃) to the container and make up the volume to 500 g ± 0.1 g, then place it in a 55℃ water bath.

[0197] 4. Mixing at 400 rpm for 30 minutes is permitted using a 60 mm diameter Rushton turbine overhead mixer, 20 mm from the stainless steel base.

[0198] 5. Sample the mixed solution and measure the particle size distribution using a Malvern Mastersizer 3000. The Malvern settings included refractive indices of 1.4 for particles and 1.33 for water.

[0199] Test Method 2 - Settlement This test is performed to determine insolubility by measuring the sedimentation level in the test sample.

[0200] The target total solids content in the test sample was 12%.

[0201] The testing method is as follows: 1. Calculate the amount of frozen concentrate required to produce 100 mL of 12% total solids reconstituted milk.

[0202] 2. Set the water bath temperature to 50±0.2℃.

[0203] 3. Place a bottle of reverse osmosis (RO) water and the mixing tank in a water bath.

[0204] 4. Place the mixing container on a balance and weigh the concentrate.

[0205] Prepare 100 mL using warm RO water.

[0206] 5. Add 2-3 drops of silicone defoamer to the mixing tank.

[0207] 6. Use a Solindex (Glen Charles, Auckland, New Zealand) mixer to mix the solution for 5 minutes.

[0208] 7. Remove the can from the Solindex mixer and let it stand in a water bath for 10 minutes (if foam is present, add 1 or 2 drops of defoamer).

[0209] Transfer 100 mL of the solution to two 50 mL centrifuge tubes.

[0210] Centrifuge at 160 g for 5 minutes at 20°C.

[0211] 8. Discard the top layer of fatty material in the tube. Siphon to the 10 mL mark, being careful not to disturb the sedimentation level.

[0212] 9. If the sedimentation level is higher than 10 mL, stop the procedure at this stage and record the result as >10 mL.

[0213] Fill the container to 50 mL with warm water. Centrifuge at 160 g for 5 minutes at 20°C.

[0214] 10. Under strong light, hold the test tube vertically at eye level and record the sedimentation level.

[0215] Test method 3 - β-lactoglobulin denaturation The method used in this paper relies on HPLC (Elgar et al. (2000), Journal of Chromatography A, 878, 183-196). The HPLC system was a Waters e2695 Alliance separation module connected to a 2489 UV / Vis detector. Two samples were used—one sample of the concentrated milk or MPC to be tested (“test” sample), and one sample of the milk before preheating and concentration (“raw” sample).

[0216] Step 1: Removal of casein and insoluble whey protein aggregates. The pH of both samples was lowered to 4.6 to precipitate casein. The samples were then centrifuged to remove the precipitated casein and insoluble whey protein aggregates.

[0217] Step 2: Reversed-phase HPLC. Residual soluble variable β-lactoglobulin in the test sample was determined using reversed-phase HPLC (Elgar et al., 2000), and can be expressed as g protein / 100 g total solids.

[0218] Using the original sample from step 1, the total soluble variable β-lactoglobulin in the undenatured sample was determined using the same method.

[0219] Step 3: Calculate % denatured β-lactoglobulin. First, prior to Step 1, normalize the values ​​of residual soluble variable β-lactoglobulin and total soluble variable β-lactoglobulin using the total solids content of both samples. The percentage of total denatured β-lactoglobulin to total variable β-lactoglobulin can be calculated by subtracting the total amount of variable β-lactoglobulin from the residual soluble variable material present in the sample. The following formula gives the percentage (%) of denatured β-lactoglobulin in the sample.

[0220]

[0221] Test method 3a-lactoferrin denaturation The method used in this paper relies on HPLC (Elgar et al. (2000), Journal of Chromatography A, 878, 183-196). The HPLC system was a Waters e2695 Alliance separation module connected to a 2489 UV / Vis detector. Two samples were used—one sample of the concentrated milk or MPC to be tested (“test” sample), and one sample of the milk before preheating and concentration (“raw” sample).

[0222] Step 1: Removal of casein and insoluble whey protein aggregates. The pH of both samples was lowered to 4.6 to precipitate casein. The samples were then centrifuged to remove the precipitated casein and insoluble whey protein aggregates.

[0223] Step 2: Reversed-phase HPLC. Residual lactoferrin in the test sample was determined using reversed-phase HPLC (Elgar et al., 2000), and can be expressed as g protein / 100 g total solids.

[0224] Total lactoferrin in the undenatured sample was determined using the same method, using the original sample from step 1.

[0225] Step 3: Calculate the percentage of denatured lactoferrin. First, prior to Step 1, standardize the values ​​of residual lactoferrin and total lactoferrin using the total solids content of both samples. The percentage of total denatured lactoferrin to total variable lactoferrin can be calculated by subtracting the total amount of residual soluble variable lactoferrin present in the sample from the total amount of variable lactoferrin.

[0226] The following formula gives the percentage (%) of denatured lactoferrin in the sample.

[0227]

[0228] Test Method 4 - Method for preparing samples for sensory evaluation.

[0229] This method is designed to ensure consistency in the preparation of samples for sensory evaluation, particularly avoiding the introduction of any off-flavors or textures. The method was used starting at the 6-month time point in a sensory shelf-life study of a frozen whole milk concentrate (FWMC) prototype.

[0230] The test sample was single-concentration milk with a target total solids content of 12.5%.

[0231] The test plan is as follows: Step 1: Cut into pieces.

[0232] 1. Do not thaw or heat the block before cutting.

[0233] 2. Cut the block into appropriately sized pieces and vacuum pack each bag with approximately 500g. Discard the vacuum-sealed product one week after cutting.

[0234] Step 2: Prepare single-concentration milk.

[0235] It is recommended to use a Thermomix mixer to prepare single-concentration milk.

[0236] Sample preparation is as follows: 1. Determine the required amount of frozen concentrate based on the intended application.

[0237] 2. Remove the required number of vacuum-packed blocks. Do not thaw the blocks.

[0238] 3. Add the required amount of FWMC to the Thermomix bowl.

[0239] 4. Add the required amount of RO water to the bowl at 60°C.

[0240] 5. Transfer the bowl to the Thermomix. Set the temperature to 60°C and run at speed 0.5 until the blades rotate freely without knocking and the temperature reaches 60°C.

[0241] 6. Gradually increase the speed to 2.5 and set the timer to 5 minutes.

[0242] 7. While mixing with FWMC, pass hot water through the homogenizer. Adjust the pressure of the second stage to 30-40 bar while keeping the first stage released. Prepare for the ice bath.

[0243] 8. When 5 minutes are complete, pass the milk through the homogenizer. For the second stage, adjust the homogenizer pressure to 50 bar, then a total of 200 bar, collecting the milk in a stainless steel beaker. Rinse the homogenizer thoroughly with hot water. If you want to homogenize more batches of product, continue passing hot water through the homogenizer. Allow the product to run until the correct consistency is achieved before collecting it. If you are no longer homogenizing the product, release the second stage pressure, then release the first stage pressure and shut off the homogenizer.

[0244] 9. Rinse the Thermomix bowl with hot water and drain it.

[0245] 10. Pour the homogenized milk back into the Thermomix bowl. Check the total solids and adjust to 12.5% ​​as needed.

[0246] 11. Heat to 75°C at a speed of 2.5 and set a timer for 1 minute.

[0247] 12. Rinse the stainless steel beaker with hot water and drain.

[0248] 13. When 1 minute is up, pour the milk into a stainless steel beaker and place it in an ice bath. Rinse the Thermomix bowl with hot water.

[0249] 14. Cool the milk to 20°C in an ice bath while stirring with a spoon.

[0250] 15. Package the milk and store it in the refrigerator until ready to use.

[0251] 16. Discard any remaining frozen blocks that have not been used by the end of the day.

[0252] Test Method 5 - Formal Sensory Panel Evaluation This formal sensory panel evaluation method documents the formal sensory panel evaluation of frozen whole milk concentrate.

[0253] Samples for plate evaluation were prepared using test method 4.

[0254] The sensory evaluation protocol is as follows: i) All samples were evaluated by trained sensory groups B (n=8-13) using a sensory vocabulary created during the initial attribute generation phase (see Table A).

[0255] ii) For each time point, maintain one attribute generation and training session, and two to four training and calibration sessions, before the two mixed descriptive analysis evaluation sessions.

[0256] iii) The number of samples included in the evaluation at that point in time, as well as the number of training and calibration periods and the number of evaluation periods, are variable.

[0257] iv) In each evaluation, the sample is set up with duplicate samples within a single session and with duplicate, triple, or quadruple samples between two sessions to test the reproducibility of the panel members.

[0258] v) Samples are provided to panel members in a balanced and random order.

[0259] vi) Sensory attributes relate to aroma, taste, flavor, and texture. All attributes were evaluated on a 150 mm linear scale.

[0260] vii) The definitions of each attribute are given in Table 1. Except for thickness, which is anchored from “thin” to “thick”, all attributes are anchored from “strong” to “non-existent”.

[0261] viii) Taste the samples in small, transparent plastic cups marked with random 3-digit codes at ambient temperature (~20°C) under red light (to mask any differences in appearance).

[0262] (ix) Sensory data were collected on a table using Compusense Cloud® version 24.0.26799 on 2024 / 04 / 03. Panel member attribute strength scores were checked, plotted, and analyzed in Minitab® version 20.4 to ensure consistency among panel members and replicates.

[0263] x) Combine the intensity scores from two copies of the sample and calculate the average intensity score of each attribute for each group member before performing general linear modeling (GLM) via analysis of variance (ANOVA).

[0264] (xi) For attributes that are significant between samples, mean separation is defined using Tukey pairwise comparisons with a significance setting of p < 0.05%.

[0265] Table A: Sensory attributes and definitions.

[0266]

[0267] *These attributes were not included in the sensory evaluation of the test samples (samples I, O, and P) in Example 6, but were included in the sensory evaluation of the test samples (samples E, R, K, S, J, and U) in Example 7.

[0268] Example 1 All samples were prepared using standardized whole milk. Pasteurized milk fat, pasteurized skim milk, and a 20% total solids lactose syrup were mixed and standardized to produce standardized whole milk containing 0.35% protein / non-fat solids and 0.27% fat / total solids. Standardized whole milk contained 14% total solids, 3.6% protein, 3.8% fat, and 6.5% lactose.

[0269] Sample D The following preparation is used to prepare a frozen whole milk concentrate containing 55% by weight of total solids.

[0270] Standardized whole milk is preheated as follows: indirectly heated to 65°C via a plate heat exchanger, followed by direct steam injection at 80°C for 30 seconds.

[0271] The preheated emulsion was introduced into an NZDRI research evaporator (a falling film evaporator type) and concentrated in the first, second, and third effects at continuous boiling temperatures of 60°C, 56°C, and 54°C, respectively, with a residence time of less than 1 minute per effect, until the total solids content reached 55% by weight. The table below lists the details of the NZDRI research evaporator tubes.

[0272] Table 1: Evaporator Tube Details

[0273] The concentrated milk was cooled to -4°C in the first drum of a scraped heat exchanger and then to -5.5°C in the second drum, with both drums having a cooling time of at least 10 seconds. -1 The shear rate.

[0274] Cooled concentrated milk was frozen overnight at -18°C in three forms (sheets or cubes and blocks) at a freezing rate of at least 1 μm / s. -1 .

[0275] Sample E The following preparation is used to prepare a frozen whole milk concentrate containing 60% by weight of total solids.

[0276] Standardized whole milk is preheated as follows: indirectly heated to 65°C via a plate heat exchanger, followed by direct steam injection at 80°C for 30 seconds.

[0277] Preheated emulsion was introduced into a falling film evaporator and concentrated in the first, second, and third effects at continuous boiling temperatures of 60°C, 56°C, and 54°C, respectively, with residence times less than 1 minute per effect. The evaporator was set at a jacket pressure of 80 kPa absolute, a steam jacket temperature of 93°C, a boiling pressure of 20 kPa absolute, a boiling temperature of 60°C, a feed rate of 200 kg / h, and a rotor speed of 300 rpm (with a 0.5 m... 2 The concentrated milk is further concentrated to a total solids content of 60% by weight in an Artisan Industries horizontal unit with a 12” diameter rotor inside a 12.25” diameter housing of heat transfer surface.

[0278] Cool the concentrated milk and store it as described in Sample D above.

[0279] Sample F The following preparation is used to prepare a frozen whole milk concentrate containing 60% by weight of total solids.

[0280] Standardized whole milk is preheated as follows: indirectly heated to 65°C via a plate heat exchanger, followed by direct steam injection at 88°C for 30 seconds.

[0281] The preheated milk was introduced into a falling film evaporator and concentrated in the first, second, and third effects at continuous boiling temperatures of 60°C, 56°C, and 54°C, respectively, with residence times of less than 1 minute per effect. The concentrated milk was further concentrated to a total solids content of 60% by weight in a thin-film evaporator with a jacket pressure of 80 kPa absolute, a steam jacket temperature of 93°C, a boiling pressure of 20 kPa absolute, a boiling temperature of 60°C, a feed rate of 200 kg / h, and a rotor speed of 300 rpm.

[0282] Cool the concentrated milk and store it as described in Sample D above.

[0283] Sample G The following preparation is used to prepare a frozen whole milk concentrate containing 68% by weight of total solids.

[0284] Standardized whole milk is preheated as follows: indirectly heated to 65°C via a plate heat exchanger, followed by direct steam injection at 80°C for 30 seconds.

[0285] The preheated milk was introduced into a falling film evaporator and concentrated in the first, second, and third effects at continuous boiling temperatures of 60°C, 56°C, and 54°C, respectively, with residence times of less than 1 minute per effect. The concentrated milk was further concentrated to a total solids content of 68% by weight in a thin-film evaporator with a jacket pressure of 86 kPa absolute, a steam jacket temperature of 95°C, a boiling pressure of 20 kPa absolute, a boiling temperature of 60°C, a feed rate of 150 kg / h, and a rotor speed of 300 rpm.

[0286] Cool the concentrated milk and store it as described in Sample D above.

[0287] Sample H-MPC The following preparation is used to prepare a frozen whole milk protein concentrate (MPC) containing 22% by weight of total protein.

[0288] MPC concentrate was prepared by fractionating fresh, pasteurized skim milk (4.56 g / 100 g protein, 0.09 g / 100 g fat) using a 4-stage, continuous ultrafiltration (UF) apparatus equipped with a 5 kDa UF membrane. UF processing was continued until a osmate containing approximately 14% by weight of total protein was produced. The osmate was diluted with demineralized water and further ultrafiltered (percolation or DF). The UF and DF processing temperatures were maintained constant at 10°C. UF / DF was continued until a total solids content of approximately 17 g / 100 g and a total protein content of approximately 14 g / 100 g were achieved.

[0289] The obtained UF residue was preheated to 60°C using a plate heat exchanger, followed by direct steam injection heating at 70°C for 10 seconds, and then evaporated through an evaporator to 23 g / 100 g total solids. The milk protein concentrate was concentrated in a thin-film evaporator with a jacket pressure of 130 kPa absolute, a boiling pressure of 20 kPa absolute, a boiling temperature of 60°C, and a rotor speed of 600 rpm. The concentrated MPC was then cooled by a scraped heat exchanger at 5°C. The cooled concentrated milk protein concentrate was then cooled by a 1 μm s⁻¹ heat exchanger. -1 The freezing rate is used to freeze overnight in slices, cubes, or blocks to -18°C to provide frozen milk protein concentrate.

[0290] Example 1a Sample IU Similar to sample E, a frozen whole milk concentrate was prepared with the following changes: Standardized whole milk is preheated as follows: indirectly heated to 65°C via a plate heat exchanger, followed by direct steam injection for 30 seconds at the temperature specified in Table 1a.

[0291] The preheated milk is introduced into a falling film evaporator and concentrated in the first, second, and third effects at continuous boiling temperatures as specified in Table 1a, with residence times less than 1 minute per effect. The concentrated milk is further concentrated in a thin-film evaporator to the total solids content specified in Table 1a, the thin-film evaporator having specified jacket pressure, specified steam jacket temperature, boiling pressure of 20 kPa absolute, boiling temperature of 60°C, specified feed rate, and specified rotor speed.

[0292] Samples I to S were prepared using standardized whole milk. Pasteurized milk fat, pasteurized skim milk, and a 20% total solids lactose syrup were mixed and standardized to produce standardized whole milk containing a protein / non-fat solids ratio of 0.35 and a fat / total solids ratio of 0.27. Standardized whole milk contained 14% total solids, 3.6% protein, 3.8% fat, and 6.5% lactose.

[0293] Samples T and U were prepared using standardized whole milk. Pasteurized milk fat, pasteurized skim milk, and a 20% total solids lactose syrup were mixed and standardized to produce standardized whole milk containing a protein / non-fat solids ratio of 0.38 and a fat / total solids ratio of 0.27. Standardized whole milk contained 14% total solids, 3.6% protein, 3.8% fat, and 6.8% lactose.

[0294] Table 1a:

[0295] Example 2 The composition of the samples is shown in Table 2.

[0296] Table 2: Composition of the Samples

[0297] Example 2a The composition of the samples is shown in Table 2a.

[0298] Table 2a: Composition of the samples

[0299] Example 3 The particle size distribution of the samples was measured using Test Method 1. Samples were measured between 3 and 4 months after preparation. The results are provided in Table 3.

[0300] Table 3: Particle size distribution of the samples.

[0301]

[0302] Example 3a The particle size distribution of the samples was measured using Test Method 1, with the difference that the water temperature and water bath were set at 60°C and the stirring was carried out at 100 rpm for 10 min, followed by 350 rpm for 30 min. Samples were measured 3–4 months after preparation. The results are provided in Table 3a.

[0303] Table 3a: Particle size distribution of the samples.

[0304]

[0305] Example 4 Settlement levels after storage at -18°C were measured using test method 2. The results are provided in Table 4.

[0306] Table 4: Sedimentation in the samples after storage.

[0307]

[0308] Example 4a Settlement levels after storage at -18°C were measured using test method 2. The results are provided in Table 4a.

[0309] Table 4a: Sedimentation in the samples after storage.

[0310]

[0311] Example 5 β-lactoglobulin denaturation was measured according to test method 3. The results are provided in Table 5.

[0312] Table 5: Denaturation level of β-lactoglobulin in samples

[0313] Example 5a Denaturation of β-lactoglobulin and lactoferrin was measured according to test methods 3 and 3a. The results are shown in Tables 6 and 6a.

[0314] Table 6: Denaturation level of β-lactoglobulin in samples

[0315] Table 6a - Measurement of lactoferrin and denatured lactoferrin % in serum phases (Method 3a) from feed and concentrates

[0316] Example 6: Sensory Results Samples were prepared according to test method 4 and used as white milk for evaluation. Sensory evaluation was performed using test method 5, with results specific to this one-time evaluation of samples I, O, and P (Example 1). Sample I had significantly lower mature milk aroma, mature milk flavor, and astringency than samples O and P, while its sweetness was significantly higher than samples O and P. This confirms the hypothesis that samples O and P were more mature (in aroma and flavor) than sample I. Sample P had significantly higher astringency than the other two samples.

[0317] Table 7: Average intensity scores given by trained panel members for the sensory attributes of FWMC samples (Sample I, Sample O, Sample P) (based on a 150 mm scale: 0 - imperceptible; 150 - very strong). Threshold level is 20 mm.

[0318]

[0319] Example 7: Shelf life study of FWMC For the sensory shelf-life study, a sample with a total solids content of 12.5% ​​was prepared according to test method 4 and evaluated as a white milk. When commercial samples were included in the study, the liquid commercial sample was poured directly into a sample cup, while a 12.5% ​​total solids sample was prepared by adding 25 g of reconstituted powder to 200 mL of room temperature water.

[0320] Sensory evaluations were performed using Test Method 5, with results covering Examples 1 and 2, and are shown in Table 8. At all time points, all FWMC samples (samples E, R, K, S, J, and U) were significantly less cooked than UHT blue milk in terms of cooked milk flavor (Table 8). At all time points, sample E was significantly less cooked than WMP (20°C). This was the only sample compared to WMP (20°C) because it was the only sample evaluated at all time points. The intensity of the cooked milk flavor of the FWMC samples was weak or below weak, while the intensity of the UHT blue milk was close to moderate. All samples were evaluated using the full sensory vocabulary (Table 2 in Test Method 5), but for reporting purposes, only the cooked milk flavor is shown in Table 8.

[0321] Table 8: Average intensity scores (0 - absent; 150 - high intensity) / time point for the cooked milk flavor of FWMC samples on a 150 mm scale, given by trained panel members. Threshold level is 20 mm.

[0322]

[0323] Example 8: 3% Protein Refrigerated Yogurt The following examples describe the production of yogurt from frozen milk concentrate according to the present invention, and compare the properties and sensory attributes of the yogurt with those of yogurt prepared from fresh milk and whole milk powder.

[0324] The sample was prepared into a yogurt as follows: 1. Weigh out the required amount of fresh milk, whole milk powder, or frozen milk concentrate to provide approximately 3% protein in a 20 kg sample.

[0325] 2. Weigh out the required non-dairy ingredients.

[0326] 3. Turn on the water bath and set the temperature to 55℃.

[0327] 4. Add warm water (55℃) to the container and make the volume up to 20±0.1 kg, then place it in a 55℃ water bath.

[0328] 5. Mix at 400 rpm for 30 minutes using a top-mounted stirrer placed 20 mm from the stainless steel base.

[0329] 6. The reconstituted sample was then homogenized using a Rannie homogenizer (Denmark) set to a 2-stage homogenization pressure; stage 1 at 150 bar and stage 2 at 50 bar.

[0330] 7. Heat the homogenized sample at 95°C for 5 minutes using a plate heat exchanger.

[0331] 8. Then cool the sample to 42°C.

[0332] 9. Inoculate the sample with a starter culture and allow it to ferment until the pH reaches at least 4.6.

[0333] 10. Cool the yogurt to 20°C and smooth it using a back pressure valve at 1 bar.

[0334] 11. Pack the yogurt for functional, sensory, and shelf-life testing.

[0335] Analytical methods 1. After cooling the sample to 20°C and stirring it to disrupt the gel structure, the pH of the fermented milk was measured post-fermentation. The pH of the sample was measured using a pH probe (EC620132, Thermo Scientific) after equilibration to 20°C and calibration with standards of pH 4, 7, and 10 (Pronalys, LabServ).

[0336] 2. The appearance of the sample was assessed by using a spoon to scoop out the yogurt, and the texture properties were qualitatively evaluated from the consumer's perspective.

[0337] 3. Use the TA-TX2 texture analyzer to measure the breaking force and hardness of the yogurt.

[0338] 4. Measure the viscosity using a Haake VT 500 viscometer with a coaxial cylinder geometry. Pour the sample into a cup to the fill line and place it in the rheometer, ensuring the sample is tempered to 10°C before starting the measurement. Allow the sample to undergo 300 s of tempering. -1 Pre-shear for 1 minute, followed by a 1-minute resting period before measurement. This allows the sample to be subjected to 0.001–398 s. -1 The shear rate scan, where at 50 s -1 The viscosity was obtained below.

[0339] The results are provided in Table 9.

[0340] Table 9: Comparison of properties between 3% protein refrigerated yogurts made from fresh milk and whole milk concentrate.

[0341] Example 9: 3% Protein-Environmental Fermented Milk The following examples describe the production of yogurt from frozen milk concentrate according to the present invention, and compare the properties and sensory attributes of the yogurt with those of yogurt prepared from fresh milk and whole milk powder.

[0342] The sample was prepared in a similar manner to that of Example 8, with an additional step before packaging.

[0343] 1. Preparation of sample according to Example 1: 3% protein refrigerated yogurt step IX.

[0344] 2. Perform an additional heat treatment on the yogurt at 75°C for 30 seconds.

[0345] 3. Package the yogurt for functional, sensory, and shelf-life testing.

[0346] The analysis was performed using a method similar to that described in Example 8.

[0347] The results are provided in Table 10.

[0348] Table 10: Comparison of properties among 3% protein-environmental yogurts made from fresh milk, whole milk powder, and frozen milk concentrate.

[0349]

[0350] Example 10: 7% Protein Refrigerated Yogurt The following examples describe the production of yogurt from frozen milk concentrate according to the present invention, and compare the properties and sensory attributes of the yogurt with those of yogurt prepared separately from fresh milk, milk protein concentrate and whole milk powder.

[0351] Samples were prepared similarly to those in Example 8.

[0352] The analysis was performed using a method similar to that described in Example 8.

[0353] The results are provided in Table 11.

[0354] Table 11. Comparison of properties among 7% protein refrigerated yogurts made from fresh milk, whole milk powder, and frozen milk concentrate.

[0355] Example 11: UHT whole milk The following examples describe the production of UHT milk at a single concentration from frozen milk concentrate and compare it with UHT milk prepared from fresh milk or reconstituted whole milk powder.

[0356] The preparation method is as follows: 1. Weigh 200 g of frozen milk concentrate or 126 g of whole milk powder per liter final volume to obtain milk containing 12-13% total solids (approximately 3.2% protein and 3.4% fat).

[0357] 2. Add water to the mixer at 55°C: 790 g water / 200 g FWMC or 880 g water / 126 g WMP.

[0358] 3. Use a block cutter to break the frozen block into 200-300 g pieces, then add the frozen block or milk powder to the mixer. Set the mixer blades to 20 Hz.

[0359] 4. Mix for 30 minutes in recirculation mode.

[0360] 5. Pass approximately 5 L through a sieve to check for undissolved clumps. If any clumps are found, circulate for another 10 minutes.

[0361] 6. Check the total solids and adjust to 12-13% with water at 55°C.

[0362] 7. Homogenize at 55-60°C, 200 bar in stage 1 and 50 bar in stage 2 (total 250 bar).

[0363] 8. Perform UHT treatment at 142°C for 4 seconds, followed by homogenization. The first stage is 150 bar, and the second stage is 50 bar (total 200 bar).

[0364] 9. Cool to 20-25℃ and package under aseptic conditions.

[0365] Foreign matter and sterility of the samples were analyzed at 30°C and 55°C. Total solids were also analyzed, with ash determined by thermogravimetric analysis, fat determined by the Roese-Gottleib method, and protein and pH determined by the Kjeldahl nitrogen determination method (total nitrogen × 6.38). Carbohydrates were calculated by difference.

[0366] Using a Nespresso Creatista plus coffee machine equipped with a steam nozzle, the steam foaming of UHT milk was evaluated on 250 g samples of refrigerated (4-6°C) milk. The samples were foamed using steam scheme 8 and heat setting, and the boundary time (the time it takes for a clear boundary to form between the milk and the foam), foam volume, and relative foam stability (the percentage of foam volume remaining after 2 minutes relative to the foam volume at 2 minutes) were evaluated.

[0367] Samples were dispensed into clear PET bottles containing 0.02% sodium azide to prevent microbial growth and stored at 25°C. At 3 and 5 months, the milk was carefully poured out, any remaining sediment was weighed, and calculated as a percentage of the total milk.

[0368] All the milk is sterile and free of impurities. The composition is shown below.

[0369] Table 12. Compositions of UHT milk prepared using reconstituted WMP and FWMC

[0370] The steam foaming properties of milk are shown in Table 13.

[0371] Table 13. Steam foaming properties of UHT emulsions prepared with WMP and FWMC

[0372] Sedimentation in UHT milk after storage at 25°C is shown in Table 14.

[0373] Table 14. Sedimentation in UHT emulsions prepared by WMP and FWMC

[0374] Example 12: Baristas use pasteurized double-concentration milk The following describes the production of double-concentration pasteurized milk for baristas from the frozen milk concentrate of the present invention.

[0375] Preparation method 1. Weigh out 300 g FWMC, 37 g skim milk powder and 663 g water per liter of product to obtain milk containing 21-22% total solids, 6.2-6.3% protein and 5.0-5.2% fat.

[0376] 2. Add water to the mixer and heat to 55°C.

[0377] 3. Use a block cutter to break the frozen block into small pieces, and add the frozen pieces and skim milk powder to the mixer. Alternatively, thaw the frozen block in a 60°C water bath for 1 hour, and transfer part of the thawed material to the mixer.

[0378] 4. Stir at low speed until the lumps melt, then stir at a higher speed for another 30 minutes.

[0379] 5. Strain the mixture to check for undissolved lumps. If any lumps are found, stir for another 10 minutes.

[0380] 6. Heat to 70°C and homogenize at 200 bar in stage 1 and 50 bar in stage 2 (total 250 bar).

[0381] 7. Reheat at 95°C for 1 minute.

[0382] 8. Quickly cool to 20-25℃, pour into PET bottles, and transfer to a refrigerator.

[0383] Use within 9.1 weeks.

[0384] This assessment requires a standard espresso machine that can spray 15-18 g of espresso-ground coffee beans per shot.

[0385] Pour the milk (160 mL) into a chilled 200 mL glass and allow it to equilibrate in the refrigerator. Dispense 20–25 mL of coffee directly from an espresso machine onto the top of the milk and assess the formation of a clean layer.

[0386] Example 13: Reconstituted condensed milk from WMP or frozen whole milk concentrate.

[0387] The following describes the production of reconstituted condensed milk from frozen milk concentrate according to the present invention.

[0388] The preparation method is as follows: 1. Weigh 470 g of frozen whole milk concentrate into 540 g of water or 290 g of whole milk powder into 710 g of water / L of reconstituted condensed milk (28% total solids).

[0389] 2. Add water to the mixer at 55°C. 3. Use a block cutter to break the frozen block into small pieces, and add the frozen pieces or milk powder to the mixer. Alternatively, thaw the frozen block in a 60°C water bath for 1 hour, and transfer part of the thawed material to the mixer.

[0390] 4. Stir at low speed until the temperature reaches 60°C and all lumps have melted, then add 0.2% lecithin at a higher speed and continue for another 60 minutes.

[0391] 5. Heat to 95°C and maintain for 10 minutes.

[0392] 6. Cool to 55-60°C and homogenize at 160 bar in stage 1 and 40 bar in stage 2 (total 200 bar).

[0393] 7. Quickly cool to 20-25℃.

[0394] 8. Pour into jars or Schott bottles.

[0395] 9. Add 10% anhydrous monosodium phosphate or anhydrous disodium hydrogen phosphate aqueous solution as follows: 3M = 3 mL MSP / 400 mL, 2M = 2 mL MSP / 400 mL, 1M = 1 mL MSP / 400 mL, 0 = no MSP and no DSP, 1D = 1 mL DSP / 400 mL, 2D = 2 mL DSP / 400 mL, 3D = 3 mL DSP / 400 mL 10. Distill at 115°C for 15 minutes. Cool and check for aggregation using a spoon test. 11. The following coffee agglomeration test can be used to test samples with a smooth texture that are free of lumps or particles.

[0396] The coffee sedimentation test was performed as follows: 1.7 g of instant coffee was dissolved in boiling water, and 45 mL of the coffee solution was added to each of two 50 mL graduated centrifuge tubes. Immediately, 5 mL of REM was added to each tube, and the mixture was centrifuged at 164 g for 5 minutes by inverting the tubes, and the sedimentation volume was assessed.

[0397] All distilled REM samples were smooth in texture and free of clumps or particles. As assessed by the coffee test, all samples exhibited minimal sedimentation.

[0398] Example 14: Recombinant sweetened condensed milk or frozen whole milk concentrate from WMP.

[0399] The following describes the production of recombinant sweetened condensed milk from frozen milk concentrate according to the present invention.

[0400] The preparation method is as follows: 1. Weigh 530 g FWMC into 30 g water, or 320 g WMP into 250 g water / kg final product.

[0401] 2. Add water to the mixer and heat to 55°C.

[0402] 3. Use a block cutter to break the frozen block into small pieces, and add the frozen pieces or milk powder to the mixer. Alternatively, thaw the frozen block in a 60°C water bath for 1 hour, and transfer the partially thawed material to the mixer. This will yield a final product containing approximately 8% protein, 9% fat, and 23-24% milk solids (non-fat).

[0403] 4. Stir at low speed until the temperature reaches 60°C and the concentrate is completely melted and smooth, then stir at a higher speed for another 60 minutes.

[0404] 5. Add 430 g of granulated sucrose per kilogram of final product (according to the formula 100 * sucrose / (sucrose + water), this will give a sugar content between 62 and 64).

[0405] 6. Continue stirring for another 60 minutes.

[0406] 7. Heat to 60°C and homogenize at 60 bar (second stage only).

[0407] 8. Heat to 90°C and hold for 30 seconds.

[0408] 9. Stir and cool to 30-32℃, then add 0.05% seed lactose (finely ground lactose).

[0409] 10. Continue cooling to 20-25℃ while stirring.

[0410] 11. Pack into sterile containers or PET bottles with minimal headspace.

[0411] The coffee sedimentation test, as described in Example 6, was used to evaluate the samples.

[0412] As assessed by the coffee test, all samples had <0.25 mL sedimentation (recommended limit 0.5 mL sedimentation / tube).

[0413] It is not intended to limit the scope of the invention to the embodiments described above. As those skilled in the art will understand, many variations are possible without departing from the scope of the invention as set forth in the appended claims.

Claims

1. A frozen milk concentrate comprising about 14% to about 35% by weight of total protein and at least about 20% by weight of total milk solids, wherein the total protein comprises less than about 40% by weight of denatured β-lactoglobulin.

2. A frozen milk concentrate comprising at least about 51% by weight of total milk solids, wherein the total protein in the frozen milk concentrate comprises less than about 40% by weight of denatured β-lactoglobulin.

3. The frozen milk concentrate according to claim 2, comprising at least about 12% by weight total protein.

4. The frozen milk concentrate according to any one of claims 1 to 3, comprising about 51% to about 78% by weight of total milk solids.

5. The frozen milk concentrate according to claim 4, comprising about 60 to 65% by weight of total milk solids.

6. The frozen milk concentrate according to any one of the preceding claims, wherein about 34% to about 40% by weight of the total nonfat milk solids in the frozen milk concentrate is protein.

7. The frozen milk concentrate according to any one of the preceding claims, wherein after being stored at -18°C or lower for 24 hours, when the frozen milk concentrate is combined with water to provide a sample containing 12% by weight of total solids, and the sample is mixed at 55°C with an overhead stirrer at 400 rpm for 30 minutes to produce a dissolved liquid milk, the dissolved liquid milk contains protein particles, wherein the D[3,2] of the protein particles is less than about 2 μm.

8. The frozen milk concentrate according to any one of the preceding claims, wherein after being stored at -18°C or lower for 24 hours, when the frozen milk concentrate is combined with water to provide a 12% total solids sample; 100 g of the sample is mixed with an antifoaming agent at 50°C in an automated solubility index mixer for 5 minutes; 50 mL of the sample is centrifuged twice at 160 g for 5 minutes at room temperature to produce a sedimentation sample containing less than about 0.5 mL / 50 mL of visible sediment.

9. The frozen milk concentrate according to any one of the preceding claims, wherein the total protein comprises at least about 10% by weight whey protein.

10. The frozen milk concentrate according to any one of the preceding claims, comprising lipids and proteins in a weight ratio of 0.01:1 to 2:

1.

11. The frozen milk concentrate according to any one of the preceding claims, wherein about 45% to about 90% by weight of the total nonfat milk solids in the frozen milk concentrate is protein.

12. A method for preparing frozen milk concentrate, the method comprising: a) Heating the liquid milk to a temperature of about 30°C to about 100°C for less than about 60 seconds to provide a heated milk composition. b) Provide an evaporation system comprising a falling film evaporator and, optionally, a thin-film evaporator. c) Using the evaporation system, water is removed from the heated milk composition by evaporation to produce concentrated milk containing at least about 51% total milk solids. d) Cool the concentrated milk under shear to a temperature below 10°C to provide a cooled milk concentrate, and e) Freeze the cooled milk concentrate to a temperature below about -10°C, preferably below about -18°C, to provide frozen milk concentrate; wherein the evaporation system is operated at a temperature of about 40 °C to about 70 °C; and optionally has a shear rate of at least about 10 s -1 .

13. The method of claim 12, wherein the liquid milk is whole milk or skim milk.

14. The method according to claim 12 or 13, wherein step a) comprises indirectly heating the liquid emulsion, directly heating the liquid emulsion, or both.

15. The method according to any one of claims 12 to 14, wherein step a) comprises heating the liquid emulsion at a temperature of less than about 85°C for less than about 50 seconds.

16. The method according to any one of claims 12 to 15, wherein the evaporation system comprises 2 to 5 falling film effects.

17. The method of claim 16, wherein the evaporation system comprises i) A first falling film effect, having a boiling temperature of about 50 to 70°C, preferably about 60 to 66°C. ii) Optionally, one, two, or three subsequent falling film effects, each having a boiling temperature of about 45°C to about 65°C, preferably about 50°C to about 62°C, and iii) The final falling film effect, which has a boiling temperature of about 45°C to about 60°C.

18. The method according to any one of claims 16 or 17, wherein each falling film effect has a residence time of less than 60 seconds.

19. The method according to any one of claims 12 to 18, wherein the evaporation system comprises falling film evaporation followed by thin film evaporation.

20. The method of claim 19, wherein the evaporation system comprises a thin-film evaporator having a boiling temperature of about 45°C to about 70°C.

21. The method of any one of claims 12 to 20, wherein the method comprises cooling the concentrated milk at a shear rate of at least 10 s -1 .

22. The method according to any one of claims 12 to 21, wherein the method comprises cooling concentrated milk in a scraping heat exchanger.

23. The method according to any one of claims 12 to 22, wherein cooling comprises introducing the concentrated milk into a scraped heat exchanger, the scraped heat exchanger comprising a first cylinder having a temperature of about -8°C to 10°C and a second cylinder having a temperature of about -10°C to 5.5°C.

24. A method for preparing frozen milk concentrate, the method comprising: a) Provides milk protein concentrate (MPC) containing at least about 15% by weight total solids and at least about 12% by weight total protein. b) Heating the MPC to a temperature of approximately 30°C to approximately 100°C for less than approximately 60 seconds to provide a heated MPC. c) Provide an evaporation system comprising a falling film evaporator and, optionally, a thin-film evaporator. d) Using the evaporation system, water is removed from the heated MPC by evaporation to produce a concentrated milk containing at least about 14% by weight of total protein and at least about 20% by weight of total solids. e) Cooling the concentrated milk under shear to a temperature below 10°C to provide a cooled milk concentrate, and f) Freeze the cooled milk concentrate to a temperature below about -10°C, preferably below about -18°C, to provide frozen milk concentrate; wherein the evaporation system is operated at a temperature of about 40 °C to about 70 °C; and optionally has a shear rate of at least about 10 s -1 .

25. A frozen milk concentrate obtained by the method according to any one of claims 12 to 24.

26. A frozen milk concentrate obtainable by the method according to any one of claims 12 to 24.

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