Methods for producing culinary creams and creamers

Abstract

A (first) volume of compounds from group (15) comprising dairy-derived cream, liquid vegetable fat and water is mixed (4) with a (second) volume of emulsified micellar casein (3) obtained from skim milk (5) comprising casein, chemically treated (11) to solubilize the mineral elements of the casein, and membrane filtered (8, 9) to obtain a cooking cream or creamer.

Description

[Technical Field]

[0001] The field of the invention is that of cooking creams and creamers. [Background technology]

[0002] Culinary cream refers to animal or dairy cream, vegetable cream derived from vegetable fats, vegetable oils, mixtures of dairy and vegetable fats, especially whipped cream.Creamer refers to a mixture of fat, protein, and exogenous agents, in powder or liquid form, such as an oil and water emulsion mixed with an emulsifying protein additive.

[0003] For example, cream contains fat, one of the main components of whole milk, and is obtained by skimming whole milk in a cream separator centrifuge, sometimes by decantation.

[0004] More specifically, dairy cream, or sterilized cream, is distinguished from acid or aged cream, which is obtained after lactic acid fermentation and is viscous and thick, and does not require emulsifying proteins for stabilization. These acid creams are intended for specific uses.

[0005] Furthermore, while aged cream is typically fermented at 30% fat, yogurt is fermented at only 1.5-3.5% fat.

[0006] Dairy cream, i.e., sterilized cream, requires emulsifying proteins for stabilization.

[0007] These are unstable neutral pH products, therefore they must be mixed with emulsifying proteins.

[0008] There are many different types of dairy cream: in addition to fresh cream, there are pasteurized cream, UHT cream, liquid cream, heavy cream, fresh cream, whipped cream, whipped cream, cream with Protected Designation of Origin (PDO), and sour cream.

[0009] Dairy cream is For example, overrun to make whipped cream, Useful for making sauces or cooking food, Cooking food, etc. can have multiple different uses.

[0010] All of these creams must be stabilized, so that for those that are overrun or whipped, the proper level of whipping is maintained over time, and for others, all culinary uses are possible.

[0011] To date, caseinates, especially sodium caseinate, are used for this purpose, the particularity of which is that they have a high emulsifying power.

[0012] Caseinate is produced in two particularly chemical processes.

[0013] The first step is the sudden acidification of hot skim milk, for example with hydrochloric acid (HCL), which results in the precipitation of proteins, especially casein.

[0014] The second step, after separation and washing of the precipitate, is neutralization of the acid casein (typically liquid), often with sodium hydroxide (NaOH). Dry neutralization, more rarely, results in a lower quality extruded casein.

[0015] The emulsifying power is based on amphoteric molecules with the hydrophilic end positioned at the interface with the aqueous phase of the emulsion and the hydrophobic end positioned at the interface with the fat of the emulsion.

[0016] An incomplete emulsion, i.e. the fat covering is not continuous and leaves uncovered areas, causes creaming, i.e. the fat rises to the surface due to its low density (0.9 kg / l).

[0017] Conversely, a nearly perfect emulsion corresponds to 100% or nearly 100% fat coverage and excessively small size of the fat globules, which further promotes long-term stability of about 6 months, which is extended with thinner coverage layers.

[0018] Due to the significant chemical nature of the manufacturing process of caseinate, caseinate has been criticized as not being a natural element and in this respect has been distrusted by consumers. Summary of the Invention [Problem to be solved by the invention]

[0019] The applicant therefore posed the problem of replacing caseinates with other additives having high emulsifying power, additives not only in dairy creams but also in all culinary creams and creamers. [Means for solving the problem]

[0020] To this end, the invention of the present application relates firstly to a method for producing members of the group comprising cooking creams and creamers, Taking a first volume of a compound from the group comprising dairy cream, liquid vegetable fat, and water, mixing a first volume of compound with an emulsifying additive; The element is obtained, The method is characterized by: Taking a second volume of skimmed casein-containing milk, A second volume of skim milk is chemically treated to solubilize the mineral elements of the casein, and then subjected to membrane filtration to obtain emulsified micellar casein; A first volume of the compound is mixed with a second volume of emulsified micellar casein from processed and filtered milk to obtain an element. [Brief explanation of the drawings]

[0021] [Figure 1] 1 is a table of proteins tested prior to production of the cooking cream of the present invention. [Figure 2] 1 is a table of the proteins analyzed. [Figure 3] 1 is a graph of the hydration rates of the proteins analyzed. [Figure 4] FIG. 1 is a block diagram of a process for producing the cooking cream of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0022] Therefore, the method of the invention, which preferably uses cow's milk, comprises only natural processes.The membrane protein concentrate obtained by membrane filtration has the same emulsifying properties as caseinates.

[0023] Chemical treatment of the second volume of milk involves extracting calcium from the casein micelles by acidifying the milk with natural acids, such as carbon dioxide (CO2), possibly with phosphoric acid and other organic acids, or with calcium chelators. As a result, the milk salts originally found in the micelles are solubilized. The milk is then desalted, removing the salts from the protein and obtaining a new protein concentrate, with most of the calcium being expelled in the permeate.

[0024] The quality of the cooking cream obtained by the method of the present invention is much better than that obtained with unmodified casein, due to the functionalization of the casein.

[0025] Preferably, the casein of the second volume of milk is reduced by chemical treatment to micelles less than 200 nm in diameter, changing the molecular structure and making it more flexible to provide greater covering power.

[0026] Although chemical processing is called chemical, it has little to do with the chemical processing used to make caseinate, as presented above.

[0027] The chemical treatment step of the present application involves only the addition of small amounts of acid, as the structure of the protein is largely preserved so that the protein can be accurately filtered on the membrane.

[0028] Afterwards, even a slight neutralization can be carried out without altering the natural characteristics of the cooking cream thus obtained.

[0029] Another advantage of the invention of the present application lies in the ability to re-produce milk from the cream obtained due to the preservation of the protein structure, which is not possible with caseinate, where the protein structure is irreversibly altered.

[0030] In a preferred embodiment of the method of the present invention, the membrane filtration is microfiltration, which is a filtration under low pressure, with a membrane structure that allows the mineral elements and components dissolved in the aqueous phase of milk, such as lactose and soluble proteins, to pass through.

[0031] In a particular embodiment of the method of the invention, the second volume of milk is subjected to ultrafiltration to allow the protein to be concentrated to a desired level.

[0032] This ultrafiltration step can be carried out anywhere in the chain that processes the second volume of milk, preferably before microfiltration.

[0033] In a particular embodiment of the method of the present invention for producing a culinary dairy cream, A first volume of skimmed milk is taken to obtain cream; Mixing fresh cream with emulsifying additives, Culinary dairy cream is obtained, The method is characterized by: providing a second volume of skimmed casein-containing milk; A second volume of skim milk is chemically treated to solubilize the mineral elements of the casein, and then subjected to membrane filtration to obtain emulsified micellar casein; The cream of the first volume of milk is mixed with emulsified micellar casein from the treated and filtered second volume of milk to obtain a culinary dairy cream.

[0034] In another particular embodiment of the method of the present invention for producing a culinary vegetable cream, Take a first volume of liquid vegetable fat and water, Mix it with an emulsifying additive, An emulsion and therefore a vegetable culinary cream is obtained, The method is characterized by: Taking a second volume of skimmed casein-containing milk, A second volume of skim milk is chemically treated to solubilize the mineral elements of the casein, and then subjected to membrane filtration to obtain emulsified micellar casein; A first volume of liquid vegetable fat and water is mixed with a second volume of emulsified micellar casein from treated and filtered milk to obtain a culinary vegetable cream.

[0035] Even more specifically, to produce a cooking cream according to the method of the present invention, Take a first volume of liquid vegetable fat and water, Take the second volume of skimmed milk, to obtain cream, mixing a first volume of vegetable fat and water, and cream with an emulsifying additive; Cooking cream is obtained, The method is characterized by: Taking a third volume of skimmed casein-containing milk, A third volume of skim milk is chemically treated to solubilize the mineral elements of casein, and then subjected to membrane filtration to obtain emulsified micellar casein; A first volume of liquid vegetable fat and water, and cream are mixed with a third volume of emulsified micellar casein from treated and filtered milk to obtain a cooking cream.

[0036] Finally, to make a creamer according to the general method embodiment of the present invention, Take the first volume of liquid vegetable fat and water, Mix it with an emulsifying protein additive, Creamer is obtained, The method is characterized by: Taking a second volume of skimmed casein-containing milk, A second volume of skim milk is chemically treated to solubilize the mineral elements of the casein, and then subjected to membrane filtration to obtain emulsified micellar casein; A first volume of liquid vegetable fat and water is mixed with emulsified micellar casein from a second volume of treated and filtered milk to obtain a creamer.

[0037] It should be noted that chemical treatment can be carried out using acids and / or chelating agents or any other food chemistry means such as phosphates, citrates or glucono-delta-lactone.

[0038] Similarly, the treated milk volume can be chemically treated before, during or after membrane filtration.

[0039] Skim milk may be pasteurized according to the present invention.

[0040] The casein concentrate obtained after filtration can be evaporated to obtain a concentrate with a high dry matter content of milk casein, which can then be dried to obtain a micellar casein powder.

[0041] The cooking cream obtained by the process of the present invention can be pasteurized or sterilized.

[0042] The invention of the present application also relates to cooking creams and creamers obtainable by the manufacturing method of the present invention. [Example]

[0043] The invention will be better understood using the following description with reference to the accompanying drawings.

[0044] On the one hand, the problem at the origin of the invention of the present application was the replacement of caseinate with other proteins, and the above preamble of this description has already dealt with in relative detail the methods for producing cooking creams and creamers, and on the other hand, the actual descriptive part of the following description is particularly dedicated to presenting tests of control proteins in order to recognize the behavior of the protein and compare it with caseinate, tests carried out first in a water-protein matrix and then in cooking cream, and therefore these last tests in complex matrices will be briefly described at the end.

[0045] To fully understand the behavior of proteins, structural studies developed by spectroscopic methods such as mid-infrared (MIR) and fluorescence are presented, starting with the study of the emulsifying and foaming properties of proteins in water-protein matrices and in culinary creams that require emulsifying and foaming proteins.

[0046] A) Protein sampling From the table in Figure 1, proteins in powder form obtained by spray drying or freeze drying from the applicant (Inleit) and other manufacturers were tested.

[0047] Only proteins listed in the table in Figure 2 were analyzed.

[0048] To ensure their functionality, the proteins were properly solubilized according to the following preparation.

[0049] Each protein powder is weighed to have 5g of protein.

[0050] Heat 100 ml of distilled water to 50° C. and add the protein powder with stirring once at 50° C. Avoid foam formation during solubilization.

[0051] The mixture is kept under stirring for 1 hour at 50° C. The protein solubilization step is completed with a cooling step under stirring for 1 hour.

[0052] Protein hydration was determined according to the following protocol.

[0053] Approximately 20 g of protein solution is weighed into a room temperature centrifuge tube without pH adjustment.

[0054] The tube is placed in a centrifuge and the centrifugation parameters are introduced.

[0055] After centrifugation, collect the supernatant from each tube and weigh it. Collect the supernatant in one motion to avoid biasing the results by sharply spinning the centrifuge tube in an empty tared beaker, then weigh the mass of the supernatant.

[0056] The calculation of the hydration rate is established by the following formula:

number

[0057] A sample is sufficiently hydrated if the average hydration rate according to the standard approach is equal to 96%.

[0058] The results are recorded in the table in Figure 3. Therefore, it can be seen that all of these proteins are well soluble in water.

[0059] The ability of a protein to adsorb to the air-water or oil-water interface and form a cohesive, rigid film there while stabilizing the foam or emulsion formed over time defines its foaming ability / emulsifier, which is important to avoid the adsorption of undesired molecules.

[0060] For this purpose, the following method was carried out to determine the foaming power of the tested proteins: Prepare a 5% protein solution according to the solubility protocol. Place and glue one sheet of graph paper into a 250 mL beaker. ·Weigh 50g of the reconstituted 5% solution into a 250mL beaker. Mark a line on the graph paper indicating the solution level = Iligh (initial liquid height). Place the rod of the ultrasonic in the center of the beaker, being careful not to touch the bottom of the beaker. Start the ultrasonic at position 1 and immediately start the stopwatch. · Gradually increase the speed until you reach speed 16 (16000 rpm). Stop the ultraturrax at 6 minutes. Start a stopwatch to monitor the bubble tracking. · On the paper in the beaker, mark the height reached by the bubble (Fht=O= bubble height at t=0) and the height of the liquid (Hliqt=O). · Monitor the different levels the foam and liquid reaches every 15 minutes for an hour.

[0061] The foaming capacity and stability are calculated according to the following formulas:

number

[0062] Proteins mpstd, mc25a and wpi90 were found to have the best foaming power, as they have a capacity equal to or greater than that of sodium caseinate CaNaC.

[0063] To determine the emulsifying power of the tested proteins, the following method was performed. Prepare a 1% protein solution. ·Put 80% protein solution and 20% oil in a beaker. Place the beaker so that the stem of the ultrasonic is 1 / 3 immersed in the liquid. Homogenize at 15,000 rpm for 5 minutes. Take 50 μL of the emulsion with an automatic pipette and very gently place it into a tube containing 5 mL of 0.1% SDS (sodium dodecyl sulfate). SDS acts as a dispersant / stabilizer to prevent aggregation. Using SDS solution as a blank, measure the absorbance at 500 nm using a spectrophotometer at t=0 and t=10 min. The emulsifying ability and stability are determined by the following formula:

number

[0064] The best results were obtained from the mc10o, mp20o and mc4c2 samples.

[0065] Structural studies provided a good understanding of the emulsifying and foaming properties of the protein samples.

[0066] B) Infrared medium (IRM) studies This is a non-destructive and non-invasive technique that relies on the absorption of light by molecules in the infrared region and converts this absorption into molecular vibrations, which specifically correspond to the bonds present in the molecules. A spectrometer is used to measure this absorption of infrared light by the sample material as a function of wavelength (3000-900 cm-1 in the medium).

[0067] The result is a spectrum that provides a unique "chemical fingerprint" that can be used to visualize and identify organic and inorganic samples.

[0068] The IRM is the most information-rich part of the spectrum.

[0069] The absorption bands observed in IRM provide information about the structure of molecules such as proteins.

[0070] It was therefore possible to verify that most of the proteins in the table of Figure 3 are close to the secondary structure of caseinate and therefore have the same functionality.

[0071] C) Fluorescence studies Fluorescence is the emission of light caused by the excitation of electrons in a molecule, generally by the absorption of a photon.

[0072] Fluorescent molecules (fluorophores) have the property of absorbing light energy (excitation light) and rapidly releasing it as fluorescence (emission light). When a photon of energy is absorbed, the molecule enters an electronically excited state, designated S1. A return to the ground state (designated S0) can then occur via fluorescence. The light re-emitted by the excited molecule during fluorescence can be at the same wavelength (resonance fluorescence) or at a longer or even shorter wavelength (two-photon absorption).

[0073] Not all molecules are fluorescent, and therefore, there are exogenous fluorophores that have an affinity for specific molecules.

[0074] In the case of proteins, the aromatic amino acid tryptophan (Trp) is an intrinsic fluorophore characterized by an emission spectrum of 305 nm to 490 nm and an excitation wavelength of 290 nm. The resulting fluorescence spectrum allows for estimation of the hydrophobicity of the environment of the Trp residue contained in the molecule. ANS is an extrinsic fluorophore with strong affinity for proteins, providing information about the surface hydrophobicity of the molecule. It is 8-anilino-1-naphthalenesulfonic acid.

[0075] The mc75a protein, which has the lowest surface hydrophobicity, was found to be closest to caseinate and therefore has the same hydrophobicity as caseinate.

[0076] Here we consider the testing of proteins in a complex matrix, namely cooking cream, a protein that has given good results in emulsification and foaming.

[0077] We started by making a cream from 979.6 g of 35% fat (F) cream, to which we added 0.4 g of carrageenan and 20 g of protein (both per kg).

[0078] 35% fat cream was obtained in a mixer and heated to 50°C before adding the protein and then heated to 80°C before adding the carrageenan.

[0079] The whole was pasteurized for 10 minutes at 80° C. The cream was then homogenized at 180 bar and 30 bar before being cooled to 10° C. After conditioning, it was aged at 4° C. for 24 hours.

[0080] A control cream containing no protein was made to determine whether the cream alone could maintain stability and overrun capacity.

[0081] Proteins with positive foaming and emulsifying power were selected.

[0082] After the cream was produced, its hardness was measured before overrun, and then the degree of overrun was measured after overrun.

[0083] The sample that gave the best results in cooking cream was found to be the sample that was close to caseinate at the end of the IRM study.

[0084] Of all the studies, the mc75a protein appears to be closest to caseinate in terms of hydrophobicity and secondary structure, and its overrun rate is second best to that of caseinate.

[0085] Among the proteins tested, the most stable were mp25a, mc60c, mc20p (stable for 24 hours without exudate), and mc25a, mc60p, and mc4c2.

[0086] Therefore, based on the strength of the results of the studies carried out and presented, the Applicant proposes the invention of a method for producing a dairy cream, the various steps of which have been discussed in the preamble above and are recalled below: In the following, global processes are described, although they are not all essential.

[0087] Referring to Figure 4, which shows a block diagram of the steps of the method of the present invention, this diagram includes two branches, one of which is branch 1 of milk 5, which is more detailed than the other branch 2, which starts from one of the compounds of group 15, which includes cream, oil and water derived from milk. Branch 1 starts from milk and includes the characteristic steps of the method of the present invention that are applied regardless of the starting compound of the other branch 2.

[0088] Branch 1 of the milk finally makes it possible to obtain emulsified micellar casein 3, which is mixed (4) with a first volume of starting compounds of branch 2 as an emulsifying additive to obtain a culinary cream or creamer.

[0089] [Milk branch 1 of the culinary cream or creamer manufacturing method] Thus, we start with whole milk 5, for example cow's milk, from a tank from which the second volume has been extracted, and the first volume is the volume of the starting compound of branch 2.

[0090] The milk 5 from the tank is skimmed 6. It should be noted that the cream produced by skimming can be one of the starting compounds from branch 2 if one wishes to produce dairy cream.

[0091] The skim milk is then pasteurized 7 and then ultrafiltered 8 to produce a milk protein concentrate.

[0092] The two skimming and pasteurization steps can be reversed and even merged.

[0093] This protein concentrate is subjected to microfiltration 9 to produce a casein concentrate.

[0094] The casein concentrate is then evaporated or concentrated under vacuum 10 followed by chemical treatment 11 to extract calcium from the casein micelles.

[0095] It should be noted that this chemical treatment may be carried out before or after the filtration step, or during or even at the beginning of these membrane filtration steps, with the aim of producing a concentrate with a high content of emulsified micellar casein, which after drying 12 is mixed in powder form with the starting compounds of process branch 2, finally obtaining the caseinate-free culinary cream or creamer 13 with high emulsifying power that the inventors intended to produce.

[0096] It is important to note that chemical treatment can be carried out using acids, chelating agents, or both simultaneously, or by agents such as salts, glucono-delta-lactose, etc.

[0097] After chemical treatment, the treated milk may advantageously be subjected to slight neutralization.

[0098] When starting with cream in the second branch 2, it is preferred to use the emulsified micellar casein as a powder, as shown in Figure 4, although it is also possible to use the emulsified micellar casein in liquid form and mix it with the cream.

[0099] To obtain a vegetable culinary cream, a certain amount of liquid vegetable fat and water is prepared in the second branch 2 and mixed with an emulsifying additive 3 .

[0100] You can start with a solid block of vegetable fat, which you heat to about 50-60°C to convert it into a liquid. It can be palm oil, palm kernel oil, or coconut oil.

[0101] It is also possible to start with vegetable oils, such as rapeseed oil, sunflower oil, etc.

[0102] If the second branch 2 is started with a liquid vegetable fat, e.g. vegetable oil and cream, the cream comes from a volume of milk called the second volume of milk, and the volume of milk started in the first branch 1 is no longer called the "second volume" but the "third volume of milk".

[0103] After the cooking creams or creamers are obtained, they can be pasteurized or sterilized.

[0104] Furthermore, chemical treatment of milk can be carried out by glucono-delta-lactose, which is converted to gluconic acid in aqueous media, thus solubilizing the salts found in the casein micelles.

[0105] Chemical treatment of the milk can also be carried out with salts of phosphates, citrates or combinations thereof.

[0106] Chemical treatment of milk reduces the size and volumetric mass of casein micelles. More specifically, they shrink from micelles with a diameter of 200 nm, and the molecular structure of these caseins changes, increasing their covering power. By shrinking the micelles to their monomeric state, their volumetric mass increases to several tens of thousands of nanometers. 7 It is even possible to reduce it to g / mol.

[0107] Cream obtained from skimming machines generally contains about 40% fat. Standardization can reduce it to 30% fat. However, those who convert these creams can also reduce them to 30, 25, 20, 15, or even 12% fat by adding skim milk or because the addition of other compounds into the formulation results in a lower fat percentage.

Claims

1. A method for producing element (13) of the group comprising cooking creams and creamers, comprising: Taking a first volume of a compound (15) from the group comprising dairy cream, liquid vegetable fat, and water, mixing said first volume of compound (15) with an emulsifying additive (3); The element (13) is obtained, The method comprises: Taking a second volume of skimmed (6) casein-containing milk (5), The second volume of skim milk is chemically treated (11) to solubilize the mineral elements of the casein, and then subjected to membrane filtration (8, 9) to obtain emulsified micellar casein (3), and then mixing (4) the first volume of compound (15) with the emulsified micellar casein (3) from the treated and filtered second volume of milk (5) to obtain the component (13); A method characterized by:

2. Taking a first volume of skimmed milk to obtain cream (15), The fresh cream (15) is mixed (4) with an emulsifying additive (3), A culinary dairy cream (13) is obtained, The method comprises: Taking a second volume of skimmed (6) casein-containing milk (5), The second volume of skim milk (5) is chemically treated (11) to solubilize the mineral elements of the casein, and then subjected to membrane filtration (8, 9) to obtain emulsified micellar casein (3), and then mixing (4) the cream (15) of the first volume of milk with the emulsified micellar casein (3) from the treated and filtered second volume of milk (5) to obtain a culinary dairy cream (13); 2. A method for producing a culinary dairy cream according to claim 1.

3. Taking a first volume of liquid vegetable fat and water (15), It is mixed with an emulsifying additive (3), An emulsion and therefore a vegetable culinary cream (13) is obtained, The method comprises: Taking a second volume of skimmed (6) casein-containing milk (5), The second volume of skim milk (5) is chemically treated (11) to solubilize the mineral elements of the casein, and then subjected to membrane filtration (8, 9) to obtain emulsified micellar casein (3), and then mixing the first volume of liquid vegetable fat and water (15) with the emulsified micellar casein (3) from the processed and filtered second volume of milk (5) to obtain the culinary vegetable cream (13); 2. A method for producing a culinary vegetable cream according to claim 1.

4. Taking a first volume of liquid vegetable fat and water (15), A second volume of skimmed milk (5) is taken to obtain cream; mixing said first volume of vegetable fat and water (15) and said cream (5) with an emulsifying additive (3); A cooking cream (13) is obtained, The method comprises: Taking a third volume of skimmed (6) casein-containing milk (5), The third volume of skim milk (5) is chemically treated (11) to solubilize the mineral elements of the casein, and then subjected to membrane filtration (8, 9) to obtain emulsified micellar casein (3), and then mixing the first volume of liquid vegetable fat and water and the cream (15) with the emulsified micellar casein (3) from the treated and filtered third volume of milk (5) to obtain the cooking cream (13); 2. A method for producing a culinary cream according to claim 1.

5. Taking a first volume of liquid vegetable fat and water (15), It is mixed (4) with an emulsifying protein additive (3), The creamer (13) is obtained, The method comprises: Taking a second volume of skimmed (6) casein-containing milk (5), The second volume of skim milk (5) is chemically treated (11) to solubilize the mineral elements of the casein, and then subjected to membrane filtration (8, 9) to obtain emulsified micellar casein (3), and then mixing (4) the first volume (15) of the liquid vegetable fat and water emulsion with the emulsified micellar casein (3) from the processed and filtered second volume of milk (5) to obtain the creamer (13); 10. A method for producing the creamer of claim 1.

6. The method according to any one of claims 1 to 5, wherein the chemical treatment (11) is carried out with an acid.

7. The method according to any one of claims 1 to 6, wherein the chemical treatment (11) is carried out by means of a chelating agent.

8. 8. The method of any one of claims 1 to 7, wherein the volume of skim milk that is subjected to chemical treatment is pre-filtered.

9. 9. The method of any one of claims 1 to 8, wherein the volume of skim milk subjected to chemical treatment is undergoing membrane filtration.

10. 10. The method according to any one of claims 1 to 9, wherein the chemical treatment (11) shrinks the casein of the volume of milk (5) from micelles with a diameter of 200 nm, changing the molecular structure of the casein and increasing its covering power.

11. The method according to any one of the preceding claims, wherein after the chemical treatment (11) the volume of treated milk is slightly neutralised.

12. The method according to any one of claims 1 to 11, wherein the membrane filtration is microfiltration (9).

13. A method according to any one of the preceding claims, wherein the filtration to which the volume of milk is subjected comprises ultrafiltration (8).

14. 14. The method according to claim 13, wherein the ultrafiltration (8) is carried out immediately before the membrane filtration (9).

15. A method according to any one of the preceding claims, wherein the volume of treated milk (5) is dried (12) before being mixed.

16. A cooking cream produced according to the method of any one of claims 1 to 4 and 6 to 15.

17. A creamer produced according to the method of any one of claims 5 to 15.

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