Milk protein concentrate and producing method thereof

Abstract

To provide a milk protein concentrate containing MP whey capable of equalizing a water content with the water content of cheeses produced without adding to raw milk, while improving a yield of the cheeses by adding to the raw milk and a producing method thereof.SOLUTION: A milk protein concentrate is produced by a producing method comprising: (1) a process of preparing a whey solution having less than 30 wt.% of total solids on a total weight basis and a weight ratio of total protein to total solids of less than 0.60; (2) a process of heating and shearing the whey solution; and (3) a process of reducing glycomacropeptides contained in the heat and shear-treated whey solution. The milk protein concentrate is added to raw milk for cheese production.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a milk protein concentrate, its production method and its use in cheeses. [Background technology]

[0002] Whey, a by-product of cheese and casein production from animal milk such as cow's milk, contains lactose, minerals, and whey protein. Whey protein is recognized as a high-quality protein source, and whey protein ingredients such as WPC (Whey Protein Concentrate) and WPI (Whey Protein Isolate) are manufactured and sold by concentrating whey using an UF membrane to increase the whey protein concentration and reduce the lactose and mineral concentrations. In recent years, microparticulated (MP) whey ingredients and manufacturing equipment have been developed, utilizing the heat-induced denaturation and aggregation properties of whey protein. MP whey is generally whey protein aggregates with a volume-based median diameter of 0.5–10 μm, and refers to the fraction that precipitates upon centrifugation at 5,000–15,000 g. MP whey is used to improve the yield of natural cheese and as a fat substitute in fermented milk, dressings, ice cream, etc.

[0003] Patent Document 1 discloses that by producing white mold cheese by adding MP whey obtained by heating and shearing a solution containing whey protein to raw milk for cheese, the physical property of melting at room temperature is imparted to the white mold cheese. Patent Document 2 discloses that by adding MP whey to cream cheese, it is possible to produce cream cheese that has smooth physical properties and suppresses the amount of syneresis that occurs during storage.

[0004] MP whey is generally used for the purpose of improving the yield of natural cheese. It is also generally known that MP whey increases the moisture content of natural cheese by penetrating into the cheese curd matrix and physically inhibiting whey removal in the whey removal process. Non-Patent Documents 1 and 2 report that when MP whey was used in natural cheese production for the purpose of improving yield, the yield of natural cheese improved with an increase in the addition rate of MP whey, but at the same time, an increase in moisture was also confirmed.

[0005] Patent Document 3 discloses that glycomacropeptide-containing materials can be separated by treating MP whey with an MF membrane. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2020-145926 [Patent Document 2] Japanese Patent Application Publication No. 2023-49670 [Patent Document 3] International Publication No. 2022 / 210231 [Non-patent literature]

[0007] [Non-Patent Document 1] International Journal of Dairy Technology,Vol.70 No.4 Page.481-491(2017) [Non-patent document 2] Journal of Dairy Science,Vol.100 No.7 Page.5139―5152(2017) Summary of the Invention [Problem to be solved by the invention]

[0008] As mentioned above, when MP whey is used in cheese production in order to improve the yield of cheese, there is a problem in that the moisture content of the cheese also increases.

[0009] Therefore, the object of the present invention is to provide a milk protein concentrate containing MP whey, which can be added to raw milk to improve the yield of cheeses while making the moisture content equivalent to that of cheeses produced without adding it to raw milk, and a method for producing the same. [Means for solving the problem]

[0010] In order to solve the above problems, the present invention includes the following configurations. [1] A method for producing a milk protein concentrate comprising the steps of (1) to (3) (1) providing a whey solution having a total solids content of less than 30% by weight, based on total weight, and a total protein to total solids weight ratio of less than 0.60; (2) heating and shearing the whey solution; (3) A step of reducing glycomacropeptide contained in the heated and sheared whey solution. [2] The method for producing a milk protein concentrate according to [1], wherein the weight ratio of insoluble whey protein to total protein in the milk protein concentrate is 0.25 or more and less than 0.90. [3] The method for producing a milk protein concentrate according to [2], wherein step (3) is a step of adjusting the weight ratio of glycomacropeptide to total protein to less than 0.080. [4] A method for producing a milk protein concentrate according to any one of [1] to [3], further comprising the step of (4) concentrating or spray-drying the whey solution in which glycomacropeptides have been reduced. [5] A milk protein concentrate having a weight ratio of total protein to total solids of less than 0.60, a weight ratio of insoluble whey protein to total protein of at least 0.25 but less than 0.90, and a weight ratio of glycomacropeptide to total protein of less than 0.080. [6] A method for producing cheeses, comprising a step of adding a milk protein concentrate to raw milk, wherein the milk protein concentrate has a weight ratio of protein to total solids of less than 0.60, a weight ratio of insoluble whey protein to total protein of 0.25 or more but less than 0.90, and a weight ratio of glycomacropeptide to total protein of less than 0.080. [7] Cheeses produced by the manufacturing method described in [6]. [Effects of the Invention]

[0011] The present invention provides a milk protein concentrate containing MP whey, which can be added to raw milk to improve the yield of cheeses while making the moisture content equivalent to that of cheeses produced without adding it to raw milk, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0012] (Milk protein concentrate) As used herein, the term "milk protein concentrate" refers in particular to a milk protein concentrate containing MP whey.

[0013] (MP Whey) As used herein, "MP (microparticulated) whey" refers to insoluble whey protein aggregates having a volume-based 50% particle size of 0.5 to 10 μm, which are formed by heating and shearing a solution containing whey protein, and refers to a fraction that precipitates upon centrifugation at 5,000 g to 15,000 g. More specifically, as used herein, "MP whey" specifically includes insoluble whey protein aggregates containing soluble lactose and ash, and insoluble whey protein fractions from which soluble lactose and ash have been removed.

[0014] The milk protein concentrate of the present invention can be produced by a method comprising the steps of: (1) preparing a whey solution having a total solids content of less than 30% by weight, based on the total weight, and a total protein to total solids weight ratio of less than 0.60; (2) heating and shearing the whey solution; and (3) reducing the glycomacropeptide content in the heated and sheared whey solution.

[0015] (Whey solution) The whey solution used in the method for producing a milk protein concentrate of the present invention can be obtained by a process of removing fat and casein fines from whey, a by-product of natural cheese and casein production, and a process of concentrating whey protein by removing ash and lactose using a membrane, ion exchange resin, or the like. Examples of treatment membranes used in the concentration process include, but are not limited to, ultrafiltration membranes with a molecular weight cutoff of 10,000 Da or less. The whey solution used in the present invention may be one obtained by the above process, or one obtained by spray-drying or freeze-drying the product obtained by the above process, followed by reduction of WPC or WPI into a solvent such as water. Commercially available WPC and WPI may be used.

[0016] The whey solution used in the present invention preferably has a total solids content of less than 30 wt %, more preferably less than 25 wt %, and even more preferably less than 20 wt % based on the total weight of the whey solution. The total solids content in the whey solution can be measured by a method such as a heat drying method or near-infrared spectroscopy.

[0017] The whey solution used in the present invention preferably has a weight ratio of total protein to total solids (hereinafter also referred to as total protein / total solids) of less than 0.60, more preferably less than 0.59. The total protein content of the whey solution is preferably 5% by weight or more, most preferably 10% to 20% by weight, based on the total weight. The total protein content in the whey solution can be measured by common protein measurement methods such as the BCA method, Bradford method, Lowry method, Biured method, Kjeldahl method, and combustion (modified Dumas) method.

[0018] The whey solution used in the present invention may contain calcium, and the calcium concentration in the whey solution is preferably 0.005% by weight or more per 1% by weight of whey protein. The presence of this level of calcium in the whey solution allows the whey protein to rapidly aggregate when heated, and by shearing this aggregate, it can be converted into MP whey. The calcium material used in the present invention can be any food material, and examples include calcium chloride, calcium lactate, calcium phosphate, etc., with calcium chloride being preferred. The whey solution used in the present invention may contain lactose, and any food product may be used.

[0019] (Step of heating and shearing whey solution) As used herein, the step of heating and shearing a whey solution refers to a step of heating and shearing a whey solution to obtain a milk protein concentrate containing MP whey. The heating temperature may be any temperature at which the whey proteins in the whey solution denature and aggregate, and is preferably 70°C or higher, more preferably 80°C or higher, and even more preferably 90°C or higher. The shearing can be carried out using a commercially available high-pressure homogenizer, etc. An apparatus capable of simultaneously heating and shearing is preferred, and for example, a scraping-type sterilizer or the like can be used, but the apparatus is not particularly limited to the above as long as it can heat and shear the whey solution.

[0020] (Milk protein concentrate) The milk protein concentrate of the present invention preferably has a total protein to total solids weight ratio of less than 0.60, more preferably less than 0.59. The total solid content of the milk protein concentrate can be measured by a method such as a heat drying method or near-infrared spectroscopy. The total protein content of milk protein concentrate can be measured by common protein measurement methods such as the BCA method, Bradford method, Lowry method, Biured method, Kjeldahl method, and combustion (modified Dumas) method.

[0021] (weight ratio of insoluble whey protein to total protein) The milk protein concentrate of the present invention contains insoluble whey protein. The weight ratio of the insoluble whey protein to the total protein of the milk protein concentrate of the present invention (hereinafter also referred to as insoluble whey protein / total protein) is preferably 0.25 or more and less than 0.90, more preferably 0.40 or more and less than 0.90, and even more preferably 0.60 or more and less than 0.80. The content of insoluble whey protein in the milk protein concentrate of the present invention can be determined, for example, by quantifying the amount of protein (supernatant protein) contained in the supernatant obtained by centrifuging the milk protein concentrate at 15,000 g for 20 minutes, determining the supernatant protein content in the milk protein concentrate, and then subtracting the supernatant protein content from the total protein content.

[0022] (glycomacropeptide) Glycomacropeptide (GMP) is a sialic acid-bound peptide produced by the action of rennet or pepsin on bovine milk κ-casein. Its functions include protecting infants from infection, promoting brain development, and promoting the growth of bifidobacteria. It is a C-terminal peptide containing the sugar chain of κ-casein, and in the case of bovine milk, it corresponds to residues 106-169 of κ-casein. The molecular weight of glycomacropeptide is 7,000-9,000 Da.

[0023] (Step of reducing glycomacropeptide) As used herein, the step of reducing glycomacropeptide refers to a step of separating glycomacropeptide from a milk protein concentrate obtained by heating and shearing treatment, and reducing the content of glycomacropeptide contained in the heated and sheared milk protein concentrate. Methods for reducing the glycomacropeptide content in a milk protein concentrate obtained by heating and shearing a whey solution include microfiltration membrane treatment, ultrafiltration membrane treatment, ion exchange membrane treatment, and centrifugation, with microfiltration membrane treatment or ultrafiltration membrane treatment being preferred. When a whey solution is treated by microfiltration membrane treatment or ultrafiltration membrane treatment, glycomacropeptides that easily pass through the membrane are contained in large amounts in the permeate, while MP whey that does not easily pass through the membrane remains in the retentate. Therefore, the glycomacropeptide content in the milk protein concentrate containing MP whey, which is the retentate, is reduced. The membrane used for membrane treatment is not particularly limited as long as it can reduce the glycomacropeptide content in the milk protein concentrate, but a microfiltration membrane with a pore size of 10 μm or less or an ultrafiltration membrane with a molecular weight cutoff of 50,000 Da or more is preferred. When concentrating a milk protein composition by centrifugation, the rotation speed can be, for example, 6000 rpm or higher, although the rotation speed is not particularly limited. Commercially available centrifuges, such as a milk separator manufactured by Saito Centrifuge, can be used. The milk protein concentrate is separated into a heavy liquid and a light liquid by the centrifuge, with the light liquid containing a large amount of glycomacropeptide and the heavy liquid having a reduced glycomacropeptide content. In the method for producing a milk protein concentrate of the present invention, the weight ratio of glycomacropeptide to total protein in the milk protein concentrate (hereinafter also referred to as GMP / total protein) is preferably reduced to less than 0.080.

[0024] (Method for measuring glycomacropeptide) The glycomacropeptide content in a protein can be confirmed by HPLC (High Performance Liquid Chromatography). An example of the procedure is described below. The lyophilized sample was diluted to 10, 5, and 2.5 mg / mL in 40% acetonitrile containing 0.1% trifluoroacetic acid as the mobile phase to obtain the sample solution. The insoluble material was removed using a Kurabo 0.45 μm, 13P filter (suitable for both aqueous and non-aqueous systems). HPLC analysis was performed using an L-2000 (Hitachi) system equipped with two TSKgel G3000PW tubes (Tosoh) and a UV detector (210 nm). The mobile phase was eluted with 40% acetonitrile containing 0.1% trifluoroacetic acid at a flow rate of 0.3 mL / min for 120 minutes at 28°C. β-Lactoglobulin (β-Lg) and α-lactalbumin (α-La) were quantified using commercially available standards (both from SIGMA). Glycomacropeptide was quantified using a commercially available glycomacropeptide-rich material (Arla, CGMP-10). Since the glycomacropeptide content of CGMP-10 per solid is approximately 60%, this value is used as the standard for glycomacropeptide content to quantify the glycomacropeptide content in the sample. A calibration curve is created and the amount of glycomacropeptide in the sample is quantified.

[0025] (50% particle size) The volume-based 50% particle size of the milk protein concentrate of the present invention is preferably 0.5 μm or more and 10.0 μm or less, more preferably 1.0 μm or more and 10.0 μm or less, even more preferably 2.0 μm or more and 8.0 μm or less, and even more preferably 3.0 μm or more and 6.0 μm or less. As used herein, the 50% particle size refers to the particle size (μm) corresponding to 50% of the cumulative volumetric distribution curve. The 50% particle size (μm) can be measured using a particle size distribution analyzer such as a laser diffraction particle size analyzer, a laser diffraction / scattering particle size analyzer, an image analysis particle size analyzer, a precision particle size analyzer, a real-time zeta potential / nanoparticle size analyzer, a dynamic light scattering (DLS) particle size analyzer, or an analytical ultracentrifuge system.

[0026] (Concentration or spray drying process) The milk protein concentrate of the present invention may be further concentrated after being produced by the above-mentioned method. Concentration methods include, but are not limited to, microfiltration membrane treatment, ultrafiltration membrane treatment, ion exchange membrane treatment, and centrifugation. When further concentrating the milk protein concentrate by centrifugation, the method can be performed at a rotation speed of 6000 rpm or higher, but is not limited to the following. Commercially available centrifuges, such as the Milk Separator manufactured by Saito Centrifuge, can be used. When concentrating by membrane treatment, the membrane used is not particularly limited as long as it can concentrate MP whey. For example, microfiltration membranes with pore sizes of 5 μm or less, 1 μm or less, or 0.1 μm or less can be used. When further concentrating the milk protein concentrate, it is preferable that the weight ratio of glycomacropeptide to total protein in the concentrated milk protein concentrate is less than 0.080. The milk protein concentrate of the present invention may also be powdered by spray drying or freeze drying. When the milk protein concentrate is powdered by spray drying, although this is not particularly limited, the method may be such that a liquid milk protein composition is sprayed with a spray dryer and then dried with hot air.

[0027] (Cheese manufacturing method) The cheeses of the present invention can be obtained by a production method including a step of adding a milk protein concentrate with reduced glycomacropeptide content to raw milk. As a typical example of cheeses, a method for producing natural cheese is shown below. The glycomacropeptide-reduced milk protein concentrate of the present invention is added to raw milk, which is then pasteurized, calcium chloride and a bulk starter are added, and the mixture is fermented until the pH reaches 6.4. 0.0015% by weight of rennet powder is added, and after 30 minutes, the curd is cut into 15 mm squares. The curd is poured into a mold, and curd formation and whey removal are carried out for one day.

[0028] When the milk protein concentrate to be added to the raw milk is added in liquid form, it may be further concentrated to remove soluble substances such as lactose and ash before being added to the raw milk. In this case, the weight ratio of glycomacropeptide to total protein in the further concentrated milk protein concentrate is preferably less than 0.080. Alternatively, it may be powdered by spray drying or freeze drying and then added to the raw milk. The milk protein concentrate to be added to the raw milk may be a precipitate fraction obtained by centrifuging a liquid milk protein concentrate, or an insoluble whey protein fraction obtained by removing soluble substances such as lactose and ash from the precipitate fraction.

[0029] (Card moisture) The curd moisture content of the cheeses of the present invention can be measured using an automatic moisture measuring device, SMART6 (CEM). The change in curd moisture content (%) of cheeses produced with the addition of a milk protein concentrate can be expressed as the difference from the curd moisture content (%) of cheeses produced without the addition of a milk protein concentrate. That is, the curd moisture difference (%) can be calculated using the following formula: Curd moisture difference (%) = AB A: Curd moisture (%) of cheeses made with milk protein concentrate B: Curd moisture (%) of cheeses made without adding milk protein concentrate

[0030] (Solid yield) In this specification, the solid yield of cheeses can be calculated from the total weight of the produced cheeses and the moisture content (%) determined by the above measurement. Furthermore, the change in the solid yield (kg) of cheeses produced with the addition of a milk protein concentrate can be expressed as a percentage of the solid yield (kg) of cheeses produced without the addition of a milk protein concentrate. That is, the change in solid yield can be calculated using the following formula: Change in solid yield (%) = A / B x 100 A: Solid yield (kg) of cheeses made with milk protein concentrate B: Solid yield (kg) of cheeses produced without adding milk protein concentrate

[0031] The milk protein concentrate of the present invention can be effectively used in the production of all cheeses that have a whey removal step in the production process. [Example]

[0032] The present invention will be described below with reference to examples, but the present invention is not limited to these examples and various improvements can be made based on known techniques.

[0033] [Example 1] (Preparation of Milk Protein Concentrate) The cheese whey was filtered using a milk clarifier (AMC-100, Iwai Machinery Co., Ltd.) at 6500 g to remove casein particles, and then degreased using a separator. The mixture was sterilized at 70°C and immediately cooled. It was concentrated at 10°C using a UF lab unit (Sanko Shokai, membrane HpHT-HFK131-3838) until the protein content reached 10%, and then heated and sheared to obtain milk protein concentrates 1 to 3 containing MP whey.

[0034] (Glycomacropeptide reduction) Milk protein concentrates 1 to 3 were each subjected to an MF membrane treatment using an organic MF membrane (V0.1-5B-3838MAX, Cinder) with a pore size of 0.1 μm to obtain MF-milk protein concentrates 1 to 3.

[0035] (total solids) The total solids (%) of the milk protein concentrate was determined using the heat drying method. In addition, since milk protein concentrates 1 to 3 were obtained by heating and shearing a whey solution without adjusting the components, the total solids (%) of the whey solution used to prepare milk protein concentrates 1 to 3 were considered to be the same as the total solids (%) of milk protein concentrates 1 to 3 shown in Table 1.

[0036] (total protein) The total protein content (%) of the milk protein concentrate was determined using a combustion method / modified Dumas method total nitrogen (protein) analyzer SUMIGRAPH (registered trademark) NC-TRINITY (Sumika Chemical Analysis Center, Ltd.). Since milk protein concentrates 1 to 3 were obtained by heating and shearing whey solution without adjusting the components, the total protein content (%) of the whey solution used to prepare milk protein concentrates 1 to 3 was considered to be the same as the total protein content (%) of milk protein concentrates 1 to 3 shown in Table 1.

[0037] (weight ratio of insoluble whey protein to total protein) The weight ratio of insoluble whey protein to total protein in the milk protein concentrate was determined by the following method. The milk protein concentrate was centrifuged at 15,000 g for 20 minutes, and the amount of protein in the supernatant (supernatant protein) was quantified to determine the supernatant protein content in the milk protein concentrate. The value obtained by subtracting the supernatant protein content from the total protein content was used to determine the insoluble whey protein content of the milk protein concentrate. Furthermore, the value calculated by dividing the insoluble whey protein content by the total protein content was used to determine the weight ratio of insoluble whey protein to total protein.

[0038] (glycomacropeptide) The glycomacropeptide content of the milk protein concentrate was confirmed by HPLC (High Performance Liquid Chromatography). The lyophilized sample was diluted to 10, 5, and 2.5 mg / mL in 40% acetonitrile containing 0.1% trifluoroacetic acid as the mobile phase to obtain the sample solution. Insoluble material was removed using a Kurabo 0.45 μm, 13P filter (suitable for both aqueous and non-aqueous systems). HPLC analysis was performed using an L-2000 (Hitachi) system equipped with two TSKgel G3000PW columns (Tosoh) and a UV detector (210 nm). The mobile phase was 40% acetonitrile containing 0.1% trifluoroacetic acid, eluted at a flow rate of 0.3 mL / min at 28°C for 120 minutes. β-Lactoglobulin (β-Lg) and α-lactalbumin (α-La) were quantified using commercially available standards (both from SIGMA). Glycomacropeptide was quantified using a commercially available glycomacropeptide-rich material (Arla, CGMP-10). Since the glycomacropeptide content of CGMP-10 per solid is approximately 60%, this value was used as the standard for glycomacropeptide content to quantify the glycomacropeptide content in the samples. A calibration curve was created and the amount of glycomacropeptide in the samples was quantified.

[0039] (Fat) The lipid content of the milk protein concentrate was determined by the Roese-Gottlieb method. Here, the "Roese-Gottlieb method" is a method in which the fat globule membrane is destroyed, the fat is extracted with a solvent, and the solvent is removed to quantify the amount of fat.

[0040] The contents and weight ratios of each component of Milk Protein Concentrates 1 to 3 and MF-Milk Protein Concentrates 1 to 3 are shown in Table 1.

[0041] [Table 1]

[0042] (Preparation of Camembert Cheese) (Examples 1 to 3) A predetermined amount of each of MF-milk protein concentrates 1 to 3 was added to the raw milk, followed by pasteurization at low temperature (75°C for 15 seconds). 0.01% by weight of calcium chloride and bulk starter were added, and fermentation was continued until the pH reached 6.4. 0.0015% by weight of rennet powder was added, and after 30 minutes, the curd was cut into 15 mm squares. The curd was poured into a mold, and curd formation and whey removal were carried out over one day to produce Camembert Examples 1 to 3.

[0043] (Comparative Example) Camembert was prepared in the same manner as in Examples 1 to 3, except that no milk protein concentrate was added, to obtain Comparative Products 1, 3, and 5. Camembert was also prepared in the same manner as in Examples 1 to 3, except that a predetermined amount of Milk Protein Concentrates 1 to 3, rather than MF-Milk Protein Concentrates 1 to 3, was added to the raw milk, to obtain Comparative Products 2, 4, and 6. Comparative Examples 1, 3 and 5 were used as control products to calculate the difference in curd moisture content (%) and change in solid yield (%) due to the production with the additional addition of milk protein concentrate.

[0044] (50% particle size) The 50% particle size of the milk protein concentrate was measured using a Microtrac (MT3300EXII, Nikkiso Co., Ltd.). A flow cell was used, and the refractive index of the sample was set to 1.65. The particle size corresponding to 50% of the obtained cumulative volume distribution curve was taken as the 50% particle size (μm) of the milk protein concentrate.

[0045] (Insoluble whey protein concentration in raw milk) The concentration (%) of insoluble whey protein in the raw milk was calculated using the following formula. Insoluble whey protein concentration in raw milk (%) = (A x B x C) / 100 A: Addition rate of milk protein concentrate to raw milk (%) B: Insoluble whey protein / total protein from milk protein concentrate C: Total protein content (%) of milk protein concentrate

[0046] (Card moisture) In order to confirm the change in curd moisture content (%) of Camembert due to the addition of milk protein concentrate, the moisture content of the example and comparative example products was measured using an automatic moisture measuring device (SMART6), and the curd moisture difference (%) was calculated using the following formula. Curd moisture difference (%) = AB A: Curd moisture (%) of Example Products or Comparative Products 2, 4, and 6 B: Curd moisture (%) of control products (comparison products 1, 3, and 5) Therefore, a positive value for the curd moisture difference (%) indicates that the addition of milk protein concentrate increased the curd moisture (%) of the Camembert, and a negative value indicates that the addition of milk protein concentrate decreased the curd moisture (%) of the Camembert.

[0047] (Solid yield) The solid yield was calculated from the total weight of the Camembert and the moisture content (%) obtained by the above measurement. Furthermore, to confirm the change in the solid yield (kg) of the Camembert due to the addition of the milk protein concentrate, the change in solid yield was calculated as a percentage (%) using the following formula. Change in solid yield (%) = A / B x 100 A: Solid yield (kg) of Example Products or Comparative Products 2, 4, and 6 B: Solid yield (kg) of control products (comparison products 1, 3, and 5) Therefore, a change in solid yield (%) of 100% or more indicates that the addition of milk protein concentrate increased the solid yield (kg) of Camembert, and a change in solid yield (%) of less than 100% indicates that the addition of milk protein concentrate decreased the solid yield (kg) of Camembert.

[0048] Table 2 shows the addition rate (%) of the milk protein concentrate to the raw material milk, 50% particle size (μm), insoluble whey protein / total protein, total protein content, GMP / total protein, insoluble whey protein concentration (%) in the raw material milk, difference in curd moisture (%) and change in solid yield (%) between the products of the example and comparative example.

[0049] [Table 2]

[0050] (Solid yield) All of the Camemberts produced with the addition of a milk protein concentrate (Examples 1 to 3 and Comparative Examples 2, 4, and 6) had an increased solid yield (kg) compared to Camemberts produced without the addition of a milk protein concentrate. (Card moisture) Camembert produced by adding a milk protein concentrate to raw milk in which the weight ratio of glycomacropeptide to total protein was not reduced to less than 0.080 (Comparative Examples 2, 4, and 6) had an increased curd moisture content (%) compared to Camembert produced without adding a milk protein concentrate (Comparative Examples 1, 3, and 5).On the other hand, Camembert produced by adding a milk protein concentrate to raw milk in which the weight ratio of glycomacropeptide to total protein was reduced to less than 0.080 (Examples 1 to 3) had a decreased curd moisture content (%) compared to Camembert produced without adding a milk protein concentrate (Comparative Examples 1, 3, and 5).

[0051] From the above, it was found that by reducing the weight ratio of glycomacropeptide to total protein in the milk protein concentrate to 0.080 or less, the increase in curd moisture of cheeses produced by adding a milk protein concentrate containing MP whey can be suppressed. Furthermore, it was found that the effect of increasing solid yield is not lost by reducing the weight ratio of glycomacropeptide to total protein in the milk protein concentrate to 0.080 or less.

Claims

1. A method for producing a milk protein concentrate comprising the steps of (1) to (3) (1) providing a whey solution having a total solids content of less than 30 wt.% based on total weight and a total protein to total solids weight ratio of less than 0.60; (2) heating and shearing the whey solution; (3) A step of reducing glycomacropeptide contained in the whey solution that has been heated and sheared.

2. 2. The method for producing a milk protein concentrate according to claim 1, wherein the weight ratio of insoluble whey protein to total protein in the milk protein concentrate is 0.25 or more and less than 0.

90.

3. 3. The method for producing a milk protein concentrate according to claim 2, wherein the step (3) is a step of adjusting the weight ratio of glycomacropeptide to total protein to less than 0.

080.

4. The method for producing the milk protein concentrate according to any one of claims 1 to 3, further comprising the step of (4) concentrating or spray-drying the glycomacropeptide-reduced whey solution.

5. A milk protein concentrate having a weight ratio of total protein to total solids of less than 0.60, a weight ratio of insoluble whey protein to total protein of 0.25 or greater but less than 0.90, and a weight ratio of glycomacropeptide to total protein of less than 0.

080.

6. A method for producing cheeses, comprising a step of adding a milk protein concentrate to raw milk, wherein the milk protein concentrate has a weight ratio of protein to total solids of less than 0.60, a weight ratio of insoluble whey protein to total protein of 0.25 or more but less than 0.90, and a weight ratio of glycomacropeptide to total protein of less than 0.

080.

7. Cheeses produced by the method according to claim 6.

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