33 results about "Lactose free milk" patented technology

The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF), nonfiltration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retentate.

This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed.

The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hydrolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product, the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.

The invention relates to a process for separating milk components, wherein proteins, sugars and minerals are separated into different fractions. The lactose of milk is first hydrolyzed completely or partially, after which proteins, minerals and sugars are separated into fractions in a phased nanofiltration. The obtained fractions may also be further processed by chromatography, membrane techniques, and/or evaporation to further improve the separation of said components. The invention also relates to a low-lactose or lactose-free milk composed of these fractions. By means of the invention, calcium and protein losses can be minimized. Also, the energy content of the product can be reduced.

The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.

The invention discloses a lactose-free milk preparation method based on separation membrane technologies, in which the four membrane technologies of microfiltration, ultrafiltration, electrodialysis and nanofiltration are coupled. The method includes the steps that firstly, most components in milk are intercepted through microfiltration and ultrafiltration, a penetrating solution is an aqueous solution containing lactose and inorganic salt, and after the inorganic salt is recovered by electrodialysis, desalinated liquid containing lactose and a small amount of inorganic salt is obtained; then,the desalinated liquid is subjected to nanofiltration separation to intercept lactose, and thus lactose removal is completed; components except lactose are recombined to obtain lactose-free milk powder through spray drying. By means of the method, the lactose interception rate reaches up to 95.85%; the production of the lactose-free milk powder is realized; meanwhile, water added in the production process can be effectively recovered and reused, lactose is also recovered by nanofiltration, and thus the method can guarantee that the whole process is environmentally friendly and free of by-product generation and raw material waste; besides, no chemical substance is added in the process, and thus the taste of milk will not be affected.

The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of:

• • a) Ultrafiltration of original milk to obtain a first permeate and a first retentate;
  • b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate;
  • c) Mixing said first retentate with said second permeate to obtain a mixture; and
  • d) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk.

The process provides a lactose-free product with the taste of the original milk.

The present invention discloses formula milk powder for enhancing intestinal health of young pets. The formula milk powder comprises the following components in parts by weight: 5-50 parts of skimmed and lactose-free milk powder, 1-40 parts of vegetable oil, 1-30 parts of hydrolyzed casein powder, 1-30 parts of hydrolyzed whey protein powder, 1-20 parts of glucose, 1-10 parts of yeast hydrolyzate, 0.5-5 parts of compound vitamins, 0.5-5 parts of compound minerals, 0.01-5 parts of mixed probiotics, 0.1-10 parts of compound prebiotics, 0.1-5 parts of arginine, 0.1-5 parts of methionine, 0.1-5 parts of choline chloride, 0.01-5 parts of taurine, 0.1-5 parts of immunoglobulin, and 0.01-2 parts of L-carnitine tartrate. The formula milk powder can enhance the intestinal health of the young pets.

The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hy- drolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.

A process for producing lactose-free milk products is proposed in which

• • (a) skimmed milk is subjected to an ultrafiltration or to a combination of dia- and ultrafiltration,
  • (b) the lactose-free retentate R1 is fed to a storage container and the lactose-containing permeate P1 is fed to an enzyme reactor,
  • (c) an amount of lactase sufficient for the enzymatic degradation of the lactose present therein is added to the permeate P1,
  • (d) the reaction mixture obtained in this way is subjected to a nanofiltration,
  • (e) the lactose-free permeate P2 is conveyed to the storage container and mixed with the lactose-free retentate R2, and
  • (f) the retentate R2, which still comprises unreacted lactose and enzyme, is returned again to the enzyme reactor.

The present invention relates to special medical use infant formula milk powder. The special medical use infant formula milk powder comprises the following raw materials in weight percentages: lactose-free whole milk powder, isolated whey protein WPI, solid corn syrup, plant fat powder, nucleotide, arachidonic acid, docosahexaenoic acid, vitamins and a mineral premix. A formula is as follows: producing 1 ton of the product requires the following accessory materials: 150 kg of lactose-free whole milk powder, 70 kg of isolated whey protein WPI, 326 kg of solid corn syrup, 400 kg of plant fat powder, 1.2 kg of nucleotides, 8.6 kg of arachidonic acid, docosahexaenoic acid, 36 kg of vitamins and a mineral premix. The special medical use infant formula milk powder uses a lactose-free formula andhas a lactose content less than 0.5%, lactose indigestion may cause diarrhea, flatulence, crying and screaming, etc., the lactose-free formula can reduce the diarrhea, flatulence, crying and screaming, etc. caused by lactose intolerance, and the lactose-free milk powder can reduce intestinal digestive burden, is conducive to diarrhea recovery and can avoid the lactose intolerance.

Process for preparing lactose-free skimmed, partially skimmed and whole milk, comprising the following steps: 1) pasteurization and skimming, 2) enzymatic hydrolysis of the skimmed milk by lactase enzyme, 3) microfiltration of the hydrolysed skimmed milk and obtainment of a microfiltration retentate (RMF) and of a microfiltration permeate (PMF), 4) PMF ultrafiltration and obtainment of an ultrafiltration retentate (RUF) and of an ultrafiltration permeate (PUF), 5) first PUF nanofiltration and obtainment of the first nanofiltration retentate (RNF 1) and of a first nanofiltration permeate (PNF 1), 6) second PNF 1 nanofiltration and obtainment of a second nanofiltration retentate (RNF2) and of a second nanofiltration permeate (PNF2), and 7) final step: obtainment of lactose-free milk by mixing one or more of the fractions deriving from one or more of the previous steps, which is characterized in that: (I) the first nanofiltration of step 5) is carried out with membranes having a molecular weight cut-off ranging from 400 to 600 Da and the second nanofiltration is carried out with membranes having a molecular weight cut-off ranging from 150 to 250 Da, and (II) the final step 7) is carried out by mixing a composition comprising at least RUF, RNF1 and PNF2.

The invention discloses flour with high nutritional value and a preparation method thereof. The flour is composed of the following raw materials in parts by weight: 150-180 parts of wheat flour, 50-60parts of lactose-free milk powder, 20-30 parts of orange peel, 10-20 parts of kelp, 10-20 parts of oyster mushroom, 10-20 parts of black fungus, 10-20 parts of Chinese wolfberry, and 20-30 parts of hawthorn. The preparation method of the flour comprises the steps: stirring oyster mushroom powder, kelp powder and black fungus powder fully through a stirrer; stirring orange peel powder, Chinese wolfberry powder and hawthorn powder fully through a stirrer; and adding both the mixed powders after sterilization in the step (1) and the step (2) and lactose-free milk powder into wheat flour, mixingevenly via the stirrer, and thus obtaining the flour. The flour contains various nutrients, the nutrients needed for breakfast can be met by eating food prepared by the flour, no various foods are needed to prepare, and the time is saved.