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WO2000005971A1 - Procedes de blanchissement de produits laitiers - Google Patents

Procedes de blanchissement de produits laitiers Download PDF

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Publication number
WO2000005971A1
WO2000005971A1 PCT/US1999/016870 US9916870W WO0005971A1 WO 2000005971 A1 WO2000005971 A1 WO 2000005971A1 US 9916870 W US9916870 W US 9916870W WO 0005971 A1 WO0005971 A1 WO 0005971A1
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WO
WIPO (PCT)
Prior art keywords
milk
values
fat
milk product
samples
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1999/016870
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English (en)
Inventor
Scott A. Rankin
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
University of Maryland Baltimore
University of Maryland College Park
Original Assignee
University of Maryland Baltimore
University of Maryland College Park
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by University of Maryland Baltimore, University of Maryland College Park filed Critical University of Maryland Baltimore
Priority to AU52305/99A priority Critical patent/AU5230599A/en
Publication of WO2000005971A1 publication Critical patent/WO2000005971A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/61—Propionibacterium
    • A23V2400/623—Shermanii

Definitions

  • This invention relates to whitening agents and methods for the manufacture of a milk product with an improved appearance.
  • Milk consumption in the United States has become an integral aspect in human nutrition. Milk products provide several nutrients to living organisms for their continued health and growth. Unfortunately, many milk products also contain high amounts of fat. With current research linking the consumption of large quantities of fat to health problems in later life, the public has requested healthier alternatives to milk products containing large amounts of milk fat.
  • skim milk i.e., non-fat milk
  • cream Skim milk has a very low fat content, less than about 0.5%, and is considered the healthiest of all milk products.
  • milk may be standardized to a desired fat content to produce milk products commonly known as 1%, 2%, and whole milk (3.25%).
  • This invention seeks to implement alternative technology to provide a milk product with improved visual appearance.
  • This invention relates to a composition for whitening a milk product comprising a milk product and at least one biological particle that has an average diameter of between about 200-2500 nm in an amount effective to whiten the milk product.
  • This invention further relates to a method for whitening a milk product comprising adding to a milk product an effective amount of at least one biological particle which has an average diameter of about 200-2500 nm.
  • the invention further relates to a method for whitening a milk product comprising reducing the pH of a milk product to between about 4.0 to 4.8.
  • Figs. 1A-1C are bar graphs illustrating the "L,” “a,” and “b” values of acidified non-fat milk products (pH 4.0, 4.6, 5.0, and 6.0), non-treated non-fat milk (NM), and 2% reduced fat milk (TM).
  • Fig. 2 is a graph illustrating the "L" and "b” values over the visible spectrum for acidified milk products (pH 4.0, 4.6, 5.0, and 6.0), non-treated non-fat milk (NM), 2% reduced fat milk (TM), Propionibacterium freudenreichii ssp shermanii-contam g non-fat milk (PM), and Lactococcus lactis ssp lactis- containing non-fat milk (LM).
  • acidified milk products pH 4.0, 4.6, 5.0, and 6.0
  • NM non-treated non-fat milk
  • TM 2% reduced fat milk
  • PM Propionibacterium freudenreichii ssp shermanii-contam g non-fat milk
  • LM Lactococcus lactis ssp lactis- containing non-fat milk
  • Fig. 4 is a graph illustrating percent reflectance for Propionibacterium freudenreichii ssp s/zerm ⁇ w ' t-containing non-fat milk (PM), Lactococcus lactis ssp / ⁇ ct/5-containing non-fat milk (LM), non-treated non-fat milk (NM), and 2% reduced fat milk (TM).
  • PM Propionibacterium freudenreichii ssp s/zerm ⁇ w ' t-containing non-fat milk
  • LM Lactococcus lactis ssp / ⁇ ct/5-containing non-fat milk
  • NM non-treated non-fat milk
  • TM reduced fat milk
  • Fig. 5 is a graph illustrating percent transmission for milk with added bacterial cultures (Lactococcus lactis ssp / ⁇ et/s-containing non-fat milk (LM), and Propionibacterium freudenreichii ssp non-fat milk (PM)), non-treated non-fat milk (NM), and 2% reduced fat milk (TM).
  • LM Lactococcus lactis ssp / ⁇ et/s-containing non-fat milk
  • PM Propionibacterium freudenreichii ssp non-fat milk
  • NM non-treated non-fat milk
  • TM reduced fat milk
  • Fig. 6 is a graph illustrating percent reflectance for acidified milk (pH 4.0, 4.6, 5.0, and 6.0), non-treated non-fat milk (NM), and 2% reduced fat milk (TM).
  • Fig. 7 is a graph illustrating percent transmission for acidified milk (pH 4.0, 4.6, 5.0, and 6.0), non-treated non-fat milk (NM), and 2% reduced fat milk (TM).
  • Milk products can be treated using at least one of the inventive methods to enhance the visual appearance.
  • the final milk product has a white color similar with reflectance and transmission values to a milk product with a higher fat content.
  • the milk product is a non-fat milk product.
  • Desired whiteness can be measured, inter alia, by ⁇ E values which are explained below.
  • a desirable ⁇ E value falls below about 5.50 as measured by either a GE Cool White lamp or a tungsten filament lamp.
  • the pH of a milk product is reduced by the addition of an acid to increase average particle size to improve the color of milk products.
  • the milk product is treated with an organic and/or inorganic acid such as hydrochloric acid, hydrobromic acid, phosphoric acid, sulphuric acid, carbonic acid, citric acid, lactic acid, tartaric acid, malic acid, fumaric acid, mandelic acid, or oxalic acid to reduce the pH of the milk product from about 6.5 (native pH of milk) to about 4.0-6.0.
  • the acid is an organic acid.
  • the organic acid is lactic acid.
  • the pH is preferably reduced to between about 4.0 and 4.8.
  • the pH is reduced to about 4.0-4.6. In a most preferred embodiment, the pH is reduced to about 4.6.
  • the visual appearance of milk products is improved by the addition of at least one biological particle thereto.
  • the biological particles function as light scattering suspended particles to increase the whiteness of the milk product.
  • the biological particles are bacterial cells.
  • the bacterial cells have an average diameter of between about 200-2500 nm, exhibit little or no growth in milk, and/or are obtained from a starter culture.
  • the particle size is between about 600-900 nm or between about 1000 and 2500 nm.
  • the particle size is between about 200-350 nm since optimal light diffraction is achieved when the particles have a diameter corresponding to approximately half the wavelength of light (approximately 400- 700 nm).
  • any size biologically-produced particle with the physiological and metabolic features required to function as a light-scattering particle to diffract light within the visible spectrum in a fluid may be employed in the present invention.
  • the biological particles are non-pathogenic. Examples include bacterial cells and spores and virus particles.
  • Bacteria effective in this method include lactic acid bacteria such as Propionibacterium freudenreichii ssp shermanii (PFS) (average diameter size of about 700-800 nm) and Lactococcus lactis ssp lactis (average diameter size of about 1000-2500 nm).
  • PFS Propionibacterium freudenreichii ssp shermanii
  • Lactococcus lactis ssp lactis average diameter size of about 1000-2500 nm.
  • PFS is preferred due to its smaller size.
  • PFS is recognized in the dairy industry for its use in Swiss cheese, where it contributes to flavor development and eye formation.
  • PFS has low proteolytic activity, does not ferment lactose, and remains in a vegetative state in milk. Small size, low protease presence, and slow growth in milk are desirable characteristics for biological milk whiteners.
  • the desired biological particles can be added to a milk product directly. If the biological particles are bacterial cells, then the bacteria are first cultured, using conventional culture techniques, and harvested to produce bacterial cell pellets which are then suspended into the milk product.
  • the phrases "milk products” and "milk product” encompass low- fat milk,
  • the methods of the invention can be combined and/or used in combination with known methods, such as the addition of a whitening agent such as titanium dioxide.
  • the methods of the invention may be used in a wide variety of food applications where whiteness is a desired attribute.
  • the invention could also be used to produce a healthier milk product since the bacteria that may be added to the milk product could have a probiotic effect.
  • Lactococcus lactis ssp lactis (SCO 230) were obtained from Chris Hansen's Laboratory, Milwaukee, WI. Culture preparations were initially cultivated in sterile 11 % reconstituted non-fat milk, containing 1 1 grams of dry milk brought to a final volume of 100 ml, for about 24 hours at about 25 °C. Cell pellets were washed by suspension in peptone buffer and centrifuged to obtain a final cell mass of approximately 5 g. Pellets were suspended in non-fat milk to achieve a final bacterial cell concentration of approximately 10 9 CFU/ml.
  • colorimeter values of non-fat milk fermented with exopolysaccharide-producing strains of Lactococcus lactis ssp lactis (EFM) and non-exopolysacchari de-producing strains of Lactococcus lactis ssp lactis (FM) were compared to the colorimeter values of non-treated non-fat milk (NM), heat treated non-fat milk (HTC), and 2% reduced fat milk (TM).
  • Whole milk (WM) was used as a control.
  • Table 1 shows the colorimeter values obtained.
  • the HTC sample had a substantially lower "a” value than the NM control, possibly due to the denaturation of heat-labile proteins capable of interacting with light in the "a” region. Both the EFM and FM samples had substantially higher “a” values than the NM and HTC samples. The TM and WM samples exhibited the highest “a” values. Although there is a demonstrable influence from fermentation,
  • the HTC and NM samples had the highest ⁇ E values, followed by the EFM and FM samples. Although the ⁇ E values for the FM and EFM samples were significantly higher than the TM sample, fermentation substantially reduced ⁇ E values as compared to the NM and HTC samples.
  • Lactococcus lactis ssp. lactis SCO-236 (Chris Hansen's Laboratory. Milwaukee, WI) was selected for its prevalent use in fermented milk products.
  • Propionibacterium freudenreichii ssp. shermanii was selected for its relatively small size, slow growth in milk, and low proteolytic activity.
  • Propionibacteria were propagated at 32 °C for 48 hrs in 4 L of filter sterilized (0.2 ⁇ m) growth medium consisting of: dextrose, 15g; sodium lactate 60%, 30 ml (Fisher Scientific Inc., Pittsburgh, PA); yeast extract. 15g (Difco, Inc., Detroit MI); casein hydrolysate, 60g (Pepticase ® , Quest International, Hoffman Estates, IL); and lab grade water, 3L autoclaved for 15 min at 121 °C.
  • filter sterilized (0.2 ⁇ m) growth medium consisting of: dextrose, 15g; sodium lactate 60%, 30 ml (Fisher Scientific Inc., Pittsburgh, PA); yeast extract. 15g (Difco, Inc., Detroit MI); casein hydrolysate, 60g (Pepticase ® , Quest International, Hoffman Estates, IL); and lab grade water, 3L autoclaved for 15 min at 121 °C.
  • Lactococci were propagated in 2 L sterile Elliker broth (Difco, Inc., Detroit, MI) and incubated at 32°C for 48 hrs. Cells were harvested by centrifugation at 5000 g for 10 min. at 4 °C. Bacterial pellets were washed twice in 0.1 % peptone buffer.
  • Non-fat milk and 2% reduced fat pasteurized, homogenized milk were obtained from a local commercial manufacturer and stored at 4°C for no longer than 2 days until analysis.
  • Milk samples containing high concentrations of Lactococci (LM) and Propionibacteria (PM) were prepared by suspending cell pellets into the non-fat milk with a gentle swirling motion. Milk samples were removed for immediate instrumental analysis. Bacterial counts for the milk samples were determined using Standard Methods agar (Difco, Inc., Detroit, MI). A total of four treatments were evaluated: non-fat non-treated milk (NM), Lactococci-containing non-fat milk (LM), Propionibacteria-containing non-fat milk (PM), and 2% non-treated reduced fat milk (TM). Colorimeter Measurements
  • a Chroma Sensor-5 dual beam spectrophotometer (Applied Color Systems, Inc., Charlotte. NC) was used to determine the color coordinates and the spectral curves for reflectance and transmission values at 10 nm intervals from 400 to 700 nm using the GE Cool White flourescent light source. Reflectance values were obtained with a 25 mm viewing area and 10° visual field using a 50 x 50 x 50 mm optical cell (Fisher Scientific Inc., Pittsburgh, PA). Transmission values were determined using a 50 x 50 x 10 mm optical cell.
  • Total aerobic plate counts were 1.4 x 10 4 , 2.1 x 10 ⁇ 7.6 x 10 9 , and 3.7 x 10 9 for the TM, NM, LM, and PM samples, respectively.
  • Average pH values were 6.65, 6.67, 6.65 and 6.61 for the TM, NM, LM, and PM samples, respectively. The pH did not vary significantly between milk treatments.
  • the transmission values which may be a more sensitive measurement of visual attributes related to transmitted light, such as edge color, were unpredictably different than the reflectance values (Table 4).
  • Transmission “L” values for the LM and PM samples were significantly lower than NM sample although not as low as the TM sample.
  • the “a” values were dramatically high for the PM sample, whereas the LM sample was not significantly different than the TM sample and the NM sample was significantly lowest.
  • reflectance “b” values were highest for the bacteria and lowest for the TM sample.
  • the plot of - ⁇ : percent transmission ( Figure 5) illustrates the ability of the bacteria to decrease the transmission of light in the visible spectrum while suspended in non-fat milk.
  • FIG. 2 A spatial representation of all milk treatments is shown in Figure 2 illustrating the relative positions on a lightness-yellowness diagram.
  • Reflectance "L” values for the TM and PM samples were significantly different from the LM and NM samples.
  • For “a” reflectance values the TM, PM, and NM samples were significantly different from the LM sample.
  • Transmission “L” values for the TM sample was significantly different from the LM and PM samples, and the PM sample was significantly different from the NM sample.
  • Transmission “a” values for the PM and NM samples were significantly different than the TM and LM samples.
  • the TM sample was significantly different than the NM and PM samples.
  • the NM sample was not different from the PM sample, it was different than the LM sample whereas the PM sample was not different from the LM sample.
  • non-fat milk samples were acidified with cold 85% lactic acid to pH values representative of fermentation using a calibrated pH electrode.
  • Experimental treatments were as follows: non-fat milk at pH 6.0, 5.5, 5.0, 4.5, and 4.0.
  • NM reduced fat milk
  • TM reduced fat milk
  • Reflectance "L,” “a,” and “b” values were significantly influenced by the reduction of pH as summarized in Tables 5 and 6. Reflectance "L” values were highest for the fat-containing samples. Milk samples at pH 4.0 and 4.6, although significantly lower than the TM sample, was significantly higher than the NM and pH 6.0 samples. pH-induced destabilization of the casein micelle may possibly contribute to the increased whiteness of acidified milk, particularly at a pH of 4.6.
  • Non-fat milks acidified to pH 5.0 generated the significantly lowest “L” values. Values closest to the TM sample value were at or near the isoelectric point of casein (pH 4.6) and values furthest from the TM sample value were obtained at pH 5.0.
  • AM acidified milk
  • HBM milk with high bacterial cell population
  • HBM samples exhibited significant increases in "L,” “a,” and “b” values relative to the NM control, but lower than the TM control values. Relative to the NM control, the HBM sample exhibited increases in percent reflectance from 500-700 nm and decreases in percent transmission from 400-700 nm. These results demonstrate that both pH reduction and the introduction of bacteria cell populations can increase instrumental measurements of milk whiteness. See Figures 1A-1C and 3A-3F.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne de nouveaux procédés d'amélioration de la couleur visuelle de produits laitiers. Un procédé consiste à réduire le pH du produit laitier au moyen d'un acide, tel que l'acide lactique, pour rehausser la blancheur du produit. Un autre procédé consiste à ajouter des particules biologiques, telles que des cellules bactériennes à un produit laitier pour en rehausser la blancheur.
PCT/US1999/016870 1998-07-27 1999-07-27 Procedes de blanchissement de produits laitiers Ceased WO2000005971A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU52305/99A AU5230599A (en) 1998-07-27 1999-07-27 Methods of whitening milk products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US9426998P 1998-07-27 1998-07-27
US60/094,269 1998-07-27

Publications (1)

Publication Number Publication Date
WO2000005971A1 true WO2000005971A1 (fr) 2000-02-10

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PCT/US1999/016870 Ceased WO2000005971A1 (fr) 1998-07-27 1999-07-27 Procedes de blanchissement de produits laitiers

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WO (1) WO2000005971A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8106121B2 (en) 2002-03-15 2012-01-31 Basf Aktiengesellschaft Graft polyols with a bimodal particle size distribution and method for producing graft polyols of this type, in addition to the use thereof for producing polyurethanes
EP2606816A1 (fr) * 2011-12-22 2013-06-26 Koninklijke Philips Electronics N.V. Procédé de fourniture d'indication concernant la quantité de lait restante dans un sein en période d'allaitement
CN112514989A (zh) * 2020-11-30 2021-03-19 重庆市天友乳业股份有限公司 一种防止乳清析出的酸奶制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
RANKIN ET AL: "Color of Nonfat Fluid Milk as Affected by Fermentation", JOURNAL OF FOOD SCIENCE, vol. 63, no. 1, January 1998 (1998-01-01) - February 1998 (1998-02-01), pages 178 - 180, XP002924990 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8106121B2 (en) 2002-03-15 2012-01-31 Basf Aktiengesellschaft Graft polyols with a bimodal particle size distribution and method for producing graft polyols of this type, in addition to the use thereof for producing polyurethanes
EP2606816A1 (fr) * 2011-12-22 2013-06-26 Koninklijke Philips Electronics N.V. Procédé de fourniture d'indication concernant la quantité de lait restante dans un sein en période d'allaitement
WO2013093739A1 (fr) * 2011-12-22 2013-06-27 Koninklijke Philips Electronics N.V. Procédé pour procurer une indication de la quantité de lait restant dans un sein lors de la lactation
CN104271032A (zh) * 2011-12-22 2015-01-07 皇家飞利浦有限公司 一种提供关于哺乳期间乳房中保留的母乳的量的指示的方法
US9535047B2 (en) 2011-12-22 2017-01-03 Koninklijke Philips N.V. Method for providing an indication as to the amount of milk remaining in a breast during lactation
RU2621397C2 (ru) * 2011-12-22 2017-06-05 Конинклейке Филипс Н.В. Способ обеспечения показания относительно количества молока, оставшегося в груди во время лактации
EP3721791A1 (fr) * 2011-12-22 2020-10-14 Koninklijke Philips N.V. Tire-lait avec indication concernant la quantité de lait restant dans un sein en période d'allaitement
CN112514989A (zh) * 2020-11-30 2021-03-19 重庆市天友乳业股份有限公司 一种防止乳清析出的酸奶制备方法

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