Milk treatment formulation and method

Abstract

A method of treating milk to extend the shelf life of dairy products produced from the milk comprising, creating a formulation comprising a mixture of between 10 – 40% by weight of bioflavonoids diluted with water; adding the formulation to the milk.

Description

[0001] MILK TREATMENT FORMULATION AND METHOD

[0002] RELATED APPLICATIONS

[0003] The present application claims priority from Australian Provisional Patent Application No. 2024900527 filed 29 February 2024, the entire contents of which are incorporated herein by reference.

[0004] FIELD OF INVENTION

[0005] The present invention relates generally to a formulation and method for the treatment of dairy products, and in particular, to a method and formulation to be added to dairy products to increase the shelf life of dairy products and to treat a variety of contaminates present in such dairy products whilst retaining desirable microbes for human consumption.

[0006] BACKGROUND OF THE INVENTION

[0007] Dairy products, such as milk, cheese, yogurt and the like, play an important role in providing nutrients to the human population to provide numerous health benefits. Milk is a nutrient-rich fluid that female mammals produce to feed their young. It is well established that milk contains many important nutrients and is a great source of protein and sustenance, not just for the young, but across all age groups. Milk is commonly obtained from cows, sheep and goats, and in many societies cow’s milk is often farmed for this purpose. Milk can be used to produce a variety of products such as cheese, yogurt, butter, cream and the like, which can all provide health benefits to the consumer.

[0008] One cup of milk can be found to contain calories, protein, fat, calcium, vitamin D, Vitamin A, Magnesium, Thiamine (B2), Riboflavin (B2), Vitamin B12, Potassium, Phosphorus, Selenium and a variety of different fatty acids at healthy levels. As such, milk has been found to provide access to nutrients which are typically under-consumed by the general population and have been found to provide many health benefits, including reducing diabetes and heart disease. As such, in many underdeveloped countries, milk consumption has been seen as important and relatively inexpensive means to improve growth and development as well as improved bone density and cellular repair and improved immune system response.

[0009] One problem with known dairy farming methods is that during the collection of milk the raw milk can become contaminated with harmful microbes. Such contamination of raw milk can be due to diseases such as mastitis, improper handling on production farms, milking equipment, water sources, and feed for animals, utensils, and equipment used for milk storage on the farm or during transportation. Consumption of milk contaminated by pathogenic microorganisms such as Campylobacter, Salmonella, Yersinia, E. coli, Listeria, and S. aureus can cause muscle and stomach pain in humans as well as gastrointestinal diseases with diarrhea, fever, and nausea. Such microorganisms are commonly found in the intestinal flora or in the udder of cows, thus facilitating milk contamination. A variety of tests are typically taken during collection of the milk to monitor the presence of harmful microbes and if such tests indicate that the milk has become contaminated, the milk is often disposed of resulting in a waste of material and significant cost to the farmer.

[0010] Pasteurization and refrigeration technology has been introduced in the treatment of raw milk to minimise contamination of the raw milk to enable the raw milk to become a commercial milk product. However, there is a limited time period between collecting the raw milk and pasteurizing and / or refrigerating the raw milk, to ensure that the raw milk has not become too contaminated with harmful microbes. This time period may be around 3 hours from collection to refrigeration and may be significantly less in warm climates and in developing countries where hygiene practices within the dairy is limited.

[0011] Further, a problem with milk, especially raw milk, is that it can readily oxidise when exposed to light, oxygen and / or metallic contaminants. Oxidised milk and products made from oxidised milk, can have an unappealing flavour which can significantly effect the appeal of the milk to a consumer and health benefits associated therewith. Such oxidised milk products are generally considered to be spoiled and the milk products will generally be discarded, resulting in a significant waste of a nutritional resource.

[0012] Thus, there is a need for a formulation that can be added to raw milk and related diary products and any machinery associated with the collection and processing of the dairy products, which can be safely and effectively used to minimise contaminants and maximise shelf life of the products, without destroying the good bacteria present in the milk.

[0013] The above references to and descriptions of prior proposals or products are not intended to be, and are not to be construed as, statements or admissions of common general knowledge in the art. In particular, the above prior art discussion does not relate to what is commonly or well known by the person skilled in the art, but assists in the understanding of the inventive step of the present invention of which the identification of pertinent prior art proposals is but one part.

[0014] STATEMENT OF INVENTION

[0015] The invention according to one or more aspects is as defined in the independent claims. Some optional and / or preferred features of the invention are defined in the dependent claims.

[0016] Accordingly, in one aspect of the present invention there is provided a method of treating milk to extend the shelf life of dairy products produced from the milk comprising: creating a formulation comprising a mixture of between 10 - 40% by weight of bioflavonoids diluted with water; adding the formulation to the milk.

[0017] The formulation may further comprise 2 - 10% by weight of ascorbic acid; 5 - 20% by weight of lactic acid; and 5 - 20% by weight of an organic surfactant.

[0018] The step of creating the formulation may comprise sourcing the bioflavonoids from the group consisting of citrus fruit plant extracts, including, but not limited to, grapefruit, lemon, lime, orange, tangerine, pomelo, bitter orange extract.

[0019] The step of adding the formulation comprises adding the formulation to the milk with a concentration of 0.01% - 1%.

[0020] DETAILED DESCRIPTION

[0021] The present invention will be described below in relation to a formulation and method of applying a formulation for use in treating dairy machinery associated with the collection of milk, as well as for directly treating the collected milk.

[0022] The present invention will be described below in relation to the treatment of milk, such as milk from cows. However, it will be appreciated that the present formulation will be applicable for treating milk and other dairy products taken from a variety of different animals as will be appreciated by those skilled in the art. In this regard, it will be appreciated that the formulation of the present invention seeks to treat the dairy products whilst not having an inhibiting effect on the lactobacillus acidophilus bacteria present in the milk, which is a fundamental component of milk for the creation of yogurt, cheese and other related dairy products.

[0023] Maintaining raw milk quality is a critical challenge in the dairy industry, especially in regions where high microbial contamination and improper handling practices can accelerate spoilage. Raw milk, being highly perishable, undergoes rapid deterioration due to the growth of spoilage microorganisms, resulting in increased acidity levels, changes in aroma, flavour, and taste of the milk, and increased possibility of curdling and formation of ropiness. Such a rise in acidity of the milk not only degrades the sensory properties of milk, such as flavour and sweetness but also leads to milk rejection at collection centres due to non-compliance with quality standards and poor quality of products.

[0024] The formulation of the present invention comprises a synergistic mixture of bioflavonoids of between 10 - 40% by weight diluted with water.

[0025] Flavonoids are a group of natural compounds found in many fruits, vegetables, and other plants. The bioflavonoid portion of the formulation may be selected from the group consisting of plant extracts as well as citrus fruit plant extracts, including grapefruit, lemon, lime, orange, tangerine, pomelo, bitter orange extract.

[0026] In some situations, the formulation may further include certain organic acids and carriers. The bioflavonoid may be in the form of a Bitter orange extract that is mixed with organic acids. The organic acids may include octanoic acid and lactic acid. Water and other non-hazardous botanical ingredients may also be used in the formulation, including alcohol, surfactant, glycerine and water.

[0027] The formulation will be provided by using a mixture of the invention diluted with water between 0.5 - 10% dilution, preferably around 1%.

[0028] The organic surfactant portion of the formulation may be selected from any known organic surfactants typically made from fatty acid esters of sugars and fatty acid esters or amides of amino acids, including acylpolyols, glycolipids and the like.

[0029] In accordance with a first embodiment of the present invention, the formulation may be configured to comprise the ingredients by percentage, as follows: As mentioned above, the formulation for use is diluted and the amount of dilution may be dependent on the viral or microbial load present in the milk product to be treated. For most applications, a dilution of between 0.01%, 0.5%, and 1% in mixture provides a satisfactory dilution.

[0030] The formulation is applied directly to the milk in accordance with the concentration percentages provided above. Due to the configuration of the formulation, as the residues of the product components are not toxic and are applied in only small quantities, all ingredients are natural products which are acceptable for use in food and beverages.

[0031] It will be appreciated that the formulation may also be applied directly to the milking machinery in the form of a spray, such as a light mist, to rinse / wash the machinery as well as pipes, storage cans and milk transport tanks, as required. In such an application the formulation may be applied to the teat extractors which are in direct contact with the udders, such that the formulation engages the teat canals of each of the extractors to prevent the exposure to mastitis causing microbes.

[0032] To support the effectiveness of the formulation in treating the milk whilst not inhibiting the presence of good bacteria in the milk, such as Lactobacillus acidophilus, a test was carried out by applying the formulation on surfaces of milk cans containing the milk.

[0033] The following results were obtained by such tests: The formulation of the present invention has also been found to be effective in extending the shelf life of the milk and other dairy products by delaying oxidation of the milk in normal circumstances. In this regard, trials on raw milk have shown an increase in average shelf life of non-refrigerated raw milk up to 9 hrs, which can be extended up to 48 hrs, if the milk is refrigerated. When added to milk, the formulation makes no change to the milk itself and does not affect any further processing of the milk into cheese, paneer or yogurt. As only 50ppm is needed to achieve this effect (50mls in 1000 litres of milk), it has been found that such an arrangement has no effect on lactobacillus which are required for the making of cheese and butter. As such, it has been found that cheese made from milk treated with the present formulation also has a longer shelf life.

[0034] To evaluate the effectiveness of the formulation of the present invention in maintaining the quality and shelf life of raw milk, an on-field trial was conducted at a milk collection centre. The trial focused on two Bulk Milk Coolers (BMCs) and a chilling plant where high initial contamination levels had been leading to rapid deterioration of milk quality, with acidity identified as the primary cause of spoilage and rejection of the milk. By monitoring the effect of the formulation of the present invention on acidity development over an extended period, the trial sought to determine the potential of the formulation to stabilize raw milk and extend its shelf life, thereby reducing wastage and improving the overall quality of milk collected from high-risk regions. Through systematic analysis of acidity levels in the milk post- treatment with the formulation of the present invention, the trial demonstrated the long-term benefits of using bioflavonoid-based stabilizers in the dairy industry.

[0035] In the trial, the raw milk was sourced from three identified sources as follows:

[0036] Source 1 - A Milk Chilling Centre (MCC) that receives milk from various Village Level Collection Centers (VLCCs). At the MCC, the milk is chilled using a Plate Heat Exchanger (PHE) and subsequently transported to the dairy. The addition of the formulation of the present invention occurred after pouring every 1000 Ltr of milk into the chilling tank.

[0037] Source 2 - A Bulk Milk Cooler (BMC) that collects milk directly from farmers during the evening and the following morning. The milk is stored in a bulk chilling tank before dispatch to the dairy.

[0038] Source 3 - Another BMC operating under the same process as Source 2, collecting milk directly from farmers, storing it in a chilling tank, and dispatching it to the dairy.

[0039] In each of the situations, the source milk was dosed with the formulation of the present invention, namely a synergistic mixture of bioflavonoids of between 10 - 40% by weight diluted with water, to a dosage of 50 ml / 10000 Ltr after pouring each 1000 Ltrs of milk into the chilling tank. The Samples were stored under refrigeration conditions and the acidity of the milk samples was analyzed at various time intervals post- collection, and the results are presented in the accompanying table, TABLE 1.

[0040] TABLE 1

[0041] In the observed study, the acidity of milk exhibited an initial increase following the addition of the formulation of the present invention. This spike in acidity can be attributed to the vigorous mixing and agitation that occurs during the transportation of milk from the chilling centres to the dairy plant. Mechanical agitation during transportation can promote microbial activity and the distribution of lactic acid bacteria, leading to an increased production of lactic acid, which temporarily raises the acidity of the milk. This phenomenon was consistent across all samples received from each of the Sources. However, after the initial rise, there was a notable gradual reduction in acidity levels of the milk.

[0042] At all three Sources, it was observed that the formulation treatment was effective in maintaining the milk’s acidity within a permissible range, preventing spoilage for 24 hours. This stabilization was considered particularly important, as milk tends to spoil when the acidity surpasses certain thresholds, leading to curdling and flavour fouling. The ability of the formulation of the present invention to maintain the milk quality without significant acidification over 24 hours demonstrates its applicability for use as a preservative or stabilizing agent during milk storage and transport, ensuring that the milk remains fresh until it reaches the processing plant.

[0043] To further understand the effectiveness of the formulation of the present invention in improving the shelf life of dairy products, the acidity of the raw milk was measured in both treated and control samples at various time intervals. In this study, the treatment with the formulation of the present invention was applied after a final milk collection in the morning, while the milk was initially collected and poured into chillers during the previous evening. The results of this trial are presented in the accompanying table, TABLE 2.

[0044] TABLE 2

[0045] For the milk collected from Source 1 , the initial acidity of the control samples was found to be lower than that of the samples treated with the present formulation. However, over time, the acidity of the treated milk samples from Source 1 showed a notable reduction, highlighting the effectiveness of the formulation of the present invention in controlling the acidity in the milk. This suggests that while the control samples may have started with lower acidity, the formulation was more effective in maintaining the quality of milk over an extended period.

[0046] Further, the milk obtained from Source 2 that was treated with the present formulation also identified that the formulation dosage was highly effective in maintaining the acidity of the milk for 24 hours, with the additional benefit of improving the milk’s natural taste. The control samples, however, showed significant spoilage after just 7 hours, indicating that without the formulation treatment, the milk rapidly deteriorated. These observations further support the conclusion that the formulation of the present invention effectively stabilizes milk acidity and prolongs its freshness, particularly in bulk chilling conditions.

[0047] For the milk obtained from Source 3, the acidity of the milk was also successfully maintained for more than 24 hours, further demonstrating the effectiveness of the formulation treatment in preventing any significant increase in acidity. This indicates that the formulation was able to slow down the natural processes leading to acidity buildup, thereby reducing the rate of milk deterioration and preserving its quality over an extended period.

[0048] It will be appreciated that the formulation of the present invention provides a natural formulation able to be added to raw milk to extend the life of the raw milk to enable it to remain free of harmful microbes for an extended period of time prior to further processing. Raw milk is a milk that has been collected from the source without undergoing any substantial processing such as pasteurisation. Such further processing may include refrigeration or pasteurisation, as well as any other procedures for processing raw milk.

[0049] As the formulation employs a component of food, in the shown embodiment this is a citrus extract, to preserve the raw milk without destroying useful bacteria, such as lactobacillus. Such a means for extending the useful life of raw milk is particularly important in less developed countries where it is able to more than double the unrefrigerated transport and handling time before the raw milk becomes contaminated. The ability to extend the useful life of the raw milk whilst also retaining the useful bacteria present in the milk enables the raw milk containing the formulation to be processed into cheese and other dairy products. Such a method for treating raw milk prior to processing has considerable benefits in the transportation of the raw milk to the processor, as traditionally, large amounts of raw milk is lost due to the raw milk becoming contaminated by harmful microbes before it is able to be further processed.

[0050] Throughout the specification and claims the word “comprise” and its derivatives are intended to have an inclusive rather than exclusive meaning unless the contrary is expressly stated or the context requires otherwise. That is, the word “comprise” and its derivatives will be taken to indicate the inclusion of not only the listed components, steps or features that it directly references, but also other components, steps or features not specifically listed, unless the contrary is expressly stated or the context requires otherwise. It will be appreciated by those skilled in the art that many modifications and variations may be made to the methods of the invention described herein without departing from the spirit and scope of the invention.

Claims

The claims defining the invention are as follows:

1. A method of treating milk to extend the shelf life of dairy products produced from the milk comprising: creating a formulation comprising a mixture of between 10 - 40% by weight of bioflavonoids diluted with water; adding the formulation to the milk.

2. A method according to claim 1 , wherein the formulation further comprises 2 - 10% by weight of ascorbic acid; 5 - 20% by weight of lactic acid; and 5 - 20% by weight of an organic surfactant.

3. A method according to claim 2, wherein the step of creating the formulation comprises sourcing the bioflavonoids from the group consisting of citrus fruit plant extracts, including, but not limited to, grapefruit, lemon, lime, orange, tangerine, pomelo, bitter orange extract.

4. A method according to claim 2, wherein the organic surfactant may be selected from any known organic surfactants typically made from fatty acid esters of sugars and fatty acid esters or amides of amino acids, including acylpolyols, glycolipids and the like.

5. A method according to any one of the preceding claims, wherein the step of adding the formulation comprises adding the formulation to the milk with a concentration of 0.01% - 1%.

6. A method according to any one of the preceding claims, wherein the formulation is added to the milk prior to further processing.

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