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WO2016030581A1 - Produits de protéine et leurs procédés de production - Google Patents

Produits de protéine et leurs procédés de production Download PDF

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Publication number
WO2016030581A1
WO2016030581A1 PCT/FI2015/050558 FI2015050558W WO2016030581A1 WO 2016030581 A1 WO2016030581 A1 WO 2016030581A1 FI 2015050558 W FI2015050558 W FI 2015050558W WO 2016030581 A1 WO2016030581 A1 WO 2016030581A1
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WIPO (PCT)
Prior art keywords
acidified
milk protein
mass
concentrate
product
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Ceased
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PCT/FI2015/050558
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English (en)
Inventor
Minna Salo
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Valio Oy
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Valio Oy
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Publication of WO2016030581A1 publication Critical patent/WO2016030581A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • 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
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins

Definitions

  • the present invention relates to methods for preparing drinkable acidified milk protein products. Further, the invention relates to drinkable acidi- fied milk protein products.
  • Raw cow milk contains in addition to water (about 87%), fat (about 4.5%), lactose (about 5%) and protein (about 3.3%) also minerals and trace elements, such as calcium, magnesium, phosphorus, manganese, potassium, sodium, iodine and zinc. Further, milk contains also vitamins, such as A, K, B12, B6 and B2.
  • the amino acid composition of milk proteins has better biological value than any other protein (red or white meat). Milk proteins contain a lot of so-called essential amino acids like lysine, leucine and isoleucine.
  • the proteins of milk belong to casein or whey proteins. Typically the ratio of casein proteins to whey proteins in cow's milk is about 80:20.
  • Quark is unripened fresh cheese which is made from pasteurized skim milk by adding an acidifier to the milk. Typically, a small amount of rennet is also added. The ratio of casein proteins to whey proteins in quark is about 80:20. Quark has a smooth texture and mild, acid flavour. Quark products presently in the market are typically spoonable and very firm in texture.
  • Yogurt is a fermented milk product produced by lactic acid bacterial fermentation of milk.
  • the bacteria used to make yogurt are known as "yogurt cultures”. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
  • yogurt cultures Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
  • the protein content of the drinkable ones is typically less than 5%.
  • the drinkable products are usually supplemented or fortified with whey protein, typically in the form of a whey protein concentrate (WPC) or a whey protein isolate (WPI). Accordingly, the protein quality and the composition of proteins in such products are different than that of normal dairy milk.
  • WPC whey protein concentrate
  • WPI whey protein isolate
  • liquid acidified high protein products i.e., product containing proteins about 5% or more
  • product containing proteins about 5% or more
  • the texture of products has inevitably become solid and thick. This is mainly be- cause of the behaviour of milk proteins in the heat-treatment and acidification, since the most of the whey proteins do denature during a heat-treatment (about 90 to 95 °C for about 2 to 5 min), and form a gel-like thick texture during the lowering of the pH due to the acidification and/or fermentation.
  • the present invention relates to a method for producing a drinkable acidified milk protein product, comprising the steps of:
  • the present invention relates to a method for producing a drinkable acidified milk protein product, comprising the steps of:
  • the present invention relates also to a drinkable acidified milk protein product having a protein content of about 5 to about 12% and a pH of about 4.5 to about 5.3.
  • the product of the present invention is a high protein product containing milk proteins in a casein:whey protein ratio of about 80:20.
  • the invention thus relates to a method for producing a drinkable acidified milk protein product, comprising the steps of:
  • the present invention relates also to a method for producing a drinkable acidified milk protein product, comprising the steps of:
  • step d) combining the chilled dairy mass with the chilled milk protein concentrate and optionally the chilled lactose concentrate, e) mixing the blend formed in step d),
  • the acidified dairy mass contains milk proteins from about 5% to about 12%. In one embodiment the acidified dairy mass contains milk proteins from about 6.8% to about 10%.
  • the pH of the acidified dairy mass is in the range of about 4.5 to about 5.3. In one embodiment, the pH of the acidified mass is in the range of about 4.75 to about 4.95. In one embodiment, the pH of the acidified mass is in the range of about 4.5 to about 4.8.
  • the acidified dairy mass is composed of a milk protein concentrate (about 50% to about 90% of the weight of the mass), skimmed milk (about 0 % to about 28% of the weight of the mass) and water and/or lactose concentrate (about 10% to about 17% of the weight of the mass).
  • the acidified dairy mass contains about 55% milk protein concentrate. In another embodiment, the acidified dairy mass contains about 90% milk protein concentrate. In one embodiment, the acidified dairy mass does not contain skimmed milk. In another embodiment, the acidified dairy mass contains about 28% skimmed milk. In one embodiment, the acidified dairy mass contains about 10% water and/or lactose concentrate. In another embodiment, the acidified dairy mass contains about 17% water and/or lactose concentrate. In a certain embodiment, the acidified dairy mass is composed of a milk protein concentrate (about 55%), skimmed milk (about 28%) and water and/or lactose con- centrate (about 17%).
  • the acidified dairy mass is composed of a milk protein concentrate (about 90%) and water and/or lactose (about 10%).
  • the acidified dairy mass blend is produced by heat-treating and homogenizing the blend of the milk protein concentrate and water.
  • the acidified dairy mass blend is produced by heat-treating the blend of the milk protein concentrate, skimmed milk and water and/or lactose concentrate and homogenizing it. The heat-treatment is carried out at conditions varying from about 77°C, to about 90°C for about 20 seconds to about 5 minutes, or at about 125°C for about 4 seconds, depending on the desire texture of the acidified mass.
  • the heat- treatment is carried out at about 78°C to 83°C for about 20 seconds.
  • the ho- mogenisation is carried out by a one or a two stage process at a pressure varying from about 0 to about 250 bar depending on the desire texture of the acidified mass.
  • the homogenisation of the concentrates is carried out by one stage process at a pressure varying from about 0 to about 250 bar.
  • the homogenisation of the concentrates is carried out by a two stage process at a pressure varying from about 0 to about 250 bar in first stage and from 0 to about 125 bar in second stage.
  • the heat-treatment temperature and time as well as the homogenization pressure have influence on the texture of the mass, i.e., the higher the temperature, the longer the time and/or the harder the pressure, the firmer will be the texture of the mass.
  • An acidifier such as a mesophilic or a thermophilic starter or a chemical acidifier, for example, and optionally lactase are added to the heat- treated blend.
  • the blend is allowed to acidify at a temperature of about +24°C to about +40°C for about 4 to about 19 hours until the pH of the mass is about 5.3 or below.
  • the acidified mass is chilled or cooled.
  • the acidified mass is chilled or cooled to a temperature of about +12°C or below and optionally hydrolysed lactose- free for about 6 to about 8 hours at a temperature of about +12°C or below.
  • the mass is cooled to a temperature of about +8°C to about +12°C.
  • the mass is cooled to a temperature at about +10°C or below.
  • the chilling or cooling of the acidified mass is important for the texture of the acidified mass itself as well as for the drinkable acidified product prepared in the present invention.
  • the functional properties of the milk proteins, such as bonding and net formation, which are essential for the for- mation of the texture, are affected by the temperature, for example.
  • the acidified dairy mass may be quark or a quark type acidified mass or a dairy mass acidified with a thermophilic acidifier, such as a yogurt, for example.
  • the acidified dairy mass is quark or a quark type acidified mass.
  • the quark is produced by using a biological acidifier, e.g. a bulk starter or DVS starter (direct to vat starter), a chemical acidifier or an organic or inorganic acidifier or a ferment like starter, acids and acidogens, such as gluconodelta-lactone (GDL), lactic acid, citric acid, hydrochloric acid, and oxalic acid.
  • a mesophilic starter (Lacto- coccus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Leuconostoc mes- enteroides ssp.
  • cremoris and/or Lactococcus lactis ssp. diacetylactis is typically used in the preparation of quark.
  • the acidification conditions such as temperature, time and heat treatments depend on the acidifier used and are commonly known in the field.
  • the temperature at which acidification is carried out can vary within the range of about 4°C to about 45°C, depending on the specific acidifier (starter) used in the method.
  • the acidifier is gluconodelta-lactone.
  • the acidifier is a thermophilic starter (Lactobacillus acidophilus, L. bulgaricus, L. delbrueckii subs, bulgaricus, Bifidobacterium lactis).
  • a quark mass is produced from a base that consists of milk protein concentrate (about 90% of the weight of the mass), and water (about 10 % of the weight of the mass).
  • the quark mass is produced by heat-treating at 90°C for 20 seconds the blend of the milk protein concentrate and water and homogenizing it at a pressure of 100 bar.
  • a mesophilic acidifier and optionally lactase are added and the heat-treated blend is allowed to acidify at a temperature of about +24 °C for about 17 to about 20 hours until the pH of the mass is about 4.8 or below.
  • a quark mass is produced from a base that consists of milk protein concentrate (about 55% of the weight of the mass), skimmed milk (about 28% of the weight of the mass) and water (about 17% of the weight of the mass).
  • the quark mass is produced by heat-treating at 90°C for 20 seconds the blend of the milk protein concentrate, skimmed milk and water and homogenizing it at a pressure of 100 bar.
  • a mesophilic acidifier and optionally lactase are added and the heat-treated blend is allowed to acidify at a temperature of about +24°C for about 17 to about 20 hours until the pH of the mass is about 4.8 or below.
  • the quark of the present invention can be produced with a method differing from a typical method for producing quark wherein no rennet is used and no thermization and separation steps are performed in the method.
  • a dairy mass acidified with a thermophilic acidifier is produced from a base that consists of milk protein concentrate (about 55% of the weight of the mass), skimmed milk (about 28% of the weight of the mass) and water (about 17% of the weight of the mass).
  • the acidified dairy mass blend is produced by heat-treating at 90°C for 20 seconds the blend of the milk protein concentrate, skimmed milk and water and homogeniz- ing it at a pressure of 100 bar.
  • a thermophilic acidifier and optionally lactase are added and the heat-treated blend is allowed to acidify at a temperature of about 40°C for about 4 to about 5 hours until the pH of the mass is about 5.3 or below.
  • the milk protein concentrate used in the present invention contains in liquid form about 10% (w/w) to about 15% (w/w) protein, about 3.5% (w/w) to about 10% (w/w) carbohydrate and up to about 1 % (w/w) fat.
  • the protein content of the concentrate is up to 90%.
  • the milk protein concentrate can be produced by membrane filtration of a milk raw material, by chromatographic sepa- ration, by crystallisation, by centrifugation (liquid concentrate), or by further increasing dry weight by evaporation and/or by drying (powder).
  • the milk raw material of the present invention is typically milk obtained from an animal, such as a cow, sheep, goat, camel, mare or any other animal that produces milk suitable for human consumption.
  • the milk raw material may be, for instance, whole milk, skim milk, low-lactose or lactose-free milk.
  • the milk protein concentrate used in the present invention is produced by ultrafiltration.
  • the milk protein concentrate is an ultrafiltration retentate.
  • the milk protein concentrate is in a liquid form and the proteins are mostly in their native forms. In one embodiment, the milk protein concentrate is in a powder form and the proteins are mostly in their native forms.
  • the ratio of casein proteins to whey proteins in the milk protein concentrate of the present invention corresponds the ratio of casein proteins to whey proteins in cow's milk i.e., the ratio is about 80:20.
  • the lactose concentrate used in the present invention contains up to about 1 % (w/w) protein in both the powder and liquid concentrates, up to 99.7% (w/w) lactose in the powder concentrate, or about 7% (w/w) to about 17% (w/w) lactose in the liquid concentrate.
  • the lactose concentrate is liquid.
  • the milk protein concentrate and the lactose concentrate are heat-treated before combining the milk protein concentrate and optionally the lactose concentrate with the acidified dairy mass.
  • the heat-treatment is carried out at conditions varying from about 77°C to about 90°C, for about 20 seconds to about 5 minutes, or at about 125°C for about 4 seconds. In one embodiment the heat-treatment is carried out at about 78°C to 83°C for about 20 seconds.
  • the homogenisation of the concentrates is carried out by one or two stage at a pressure varying from about 0 to about 250 bar in the first and from 0 to about 125 in the second stage, after which they are chilled or cooled to a temperature of about +12°C or below and optionally hydrolysed lactose-free for about 6 to about 8 hours at a temperature of about +12°C or below.
  • the concentrates are chilled or cooled to a temperature of about +8°C to about +12°C.
  • the concentrates are chilled or cooled to a temperature of about +10°C or below.
  • the chilling or cooling of the concentrates is important for the texture of the concentrates as well as for the drinkable acidified product prepared in the present invention.
  • the functional properties of the milk proteins, such as bonding and net formation, which are essential for the formation of the texture, are affected by the temperature, for example.
  • the milk protein concentrate and the lactose concentrate are exposed to a lactose hydrolysis step in which lactose is split into monosaccharides, i.e. glucose and galactose.
  • a lactase enzyme is used for hydrolyzing the lactose.
  • the lactose hydrolysis may be carried out using lactase enzymes widely used in the dairy field and by means of conventional methods.
  • lactase enzymes There are several different commercially available lactase enzymes ([beta]-D-galactosidases) that are suitable for use in the process of the invention. These include for instance enzymes produced with the Kluy- veromyces fragilis strain, such as HA lactase (Chr.
  • the cooled acidified mass and the cooled concentrates are combined to- gether in a ratio of about 3 to about 15% of the milk protein and optionally lactose concentrates and about 85 to about 97% of the acidified mass. Accordingly, in one embodiment in the production of the drinkable acidified milk protein product, the cooled acidified mass and the cooled concentrates are combined together in a ratio of about 3 to about 15% of the milk protein concentrate and about 85 to about 97% of the acidified mass.
  • the cooled acidified mass and the cooled concentrates are combined together in a ratio of about 3 to about 15% of the milk protein and lactose concentrates and about 85 to about 97% of the acidified mass. In one embodiment, about 5% to about 6% milk protein concentrate, 0% to about 2.5% lactose concentrate and about 92% to about 95% acidified mass is combined. In one embodiment, the acidi- fied mass is combined with the concentrates at a temperature of about +10°C or below. The blend of the acidified mass and the concentrates is mixed to a drinkable acidified milk protein product, which is then optionally flavored and packed.
  • the method for producing a drinkable acidified milk protein product of the present invention does not comprise a step of adding a stabilizer. Further, as it is evident from above, the blend formed by combining the chilled acidified dairy mass with the chilled milk protein concentrate and optionally with the chilled lactose concentrate is only mixed.
  • the drinkable acidified milk protein product of the present invention contains about 5 to about 12% protein and about 0 to about 8% fat.
  • the drinkable acidified milk protein product of the present invention contains calcium about 1 50 mg to about 240 mg/100 g and D-vitamin about 1 .5 pg to about 3 pg/100 g.
  • the drinkable acidified milk protein prod- uct of the present invention contains about 6.5 - 7.5% protein.
  • the drinkable acidified milk protein product of the present invention contains about 7% to about 10% protein.
  • the drinkable acidified milk protein product of the present invention contains about 10- 1 1 % protein.
  • the drinkable acidified milk protein product of the present invention contains about 0% to 0.5% fat.
  • the pH of the product is about 4.5 to about 5.3. In a certain embodiment, pH of the product is about 4.75 to about 4.85. In a certain embodiment, pH of the product is about 4.5 to 4.8.
  • the viscosity of the product at a temperature of +10°C is about 50 to about 90 mPas. In a certain embodiment, the viscosity of the product at a temperature of +10°C is about 60 to about 80 mPas, preferably about 60 to about 70 mPas. In a certain embodiment, the drinkable acidified milk protein product contains protein 7 g/100 g.
  • the drinkable acidified milk protein product contains fat 0.4 g/100g. In a certain embodiment, the drinkable acidified milk protein product contains carbohydrates 3.9 g/100 g. In a certain embodiment, the drinkable acidified milk protein product contains calcium 160 mg/100 g. In a certain embodiment, the drinkable acidified milk protein product contains D-vitamin 2 g/100 g.
  • the ratio of casein proteins to whey proteins in the drinkable acidified product corresponds with the ratio of casein proteins to whey proteins in cow's milk i.e., the ratio is about 80:20. Ac- cordingly, the proteins of the product are about 79 - 80% caseins and about 19 - 20% whey proteins.
  • the drinkable acidified milk protein product of the present invention contains about 85-97 % based on the total weight of the product of an acidified dairy mass having a protein content of about 5% to about 12% and a pH of about 4.5 to about 5.3. In another embodiment, the drinkable acidified milk protein product contains based on the total weight of the product about 85-97 % of an acidified dairy mass having a protein content of about 5% to about 12% and a pH of about 4.5 to about 5.3, and about 3-15% of a milk protein concentrate and optionally a lactose concentrate. In one embodiment, the milk protein concentrate of the drinkable acidified milk protein product is produced by ultrafiltration of a milk raw material.
  • the drinkable acidified milk protein product is acidified using a thermophilic or a mesophilic starter culture or a chemical acidifier.
  • the acidifier is chosen based on the knowledge of the person in the art.
  • the drinkable acidified milk protein product is acidified using a thermophilic starter culture.
  • the drinkable acidified milk pro- tein product is acidified using a thermophilic starter culture such as Lactobacillus acidophilus, L. bulgaricus, L. delbrueckii subs, bulgaricus, Bifidobacterium lactis, for example.
  • the drinkable acidified milk protein product is acidified using a mesophilic starter culture.
  • the drinkable acidified milk protein product is acidified using a mesophilic start- er culture, such as Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. cremoris and/or Lactococcus lactis ssp. diacetylactis, for example.
  • a mesophilic start- er culture such as Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. cremoris and/or Lactococcus lactis ssp. diacetylactis, for example.
  • the drinkable acidified milk protein product may be a drinkable quark or a quark type product acidified with a mesophilic acidifier or acidified mass or a drinkable yogurt product acidified with
  • the drinkable acidified milk protein product of the present invention is free from stabilizers i.e., it does not contain any stabilizer.
  • the quark was composed of a milk protein concentrate (about 55% of the weight of the mass), skimmed milk (about 28% of the weight of the mass) and water (about 17% of the weight of the mass).
  • the quark mass blend was produced by heat-treating the blend of the milk protein concentrate, skimmed milk and water at 90°C for 20 seconds and homogenizing it at 100 bar.
  • a mesophilic acidifier (CHN1 1 , Chr. Hansen) and lactase (Maxilact, DSM) were added and the heat-treated blend was allowed to acidify at a temperature of 40°C for about 4 to 5 hours until the pH of the mass was about 4.8. After the acidification, the acidified mass was cooled to a temperature at about +10°C or below.
  • the acidified dairy mass contains milk proteins about 6.8% (w/w) to about 6.9% (w/w).
  • the ratio of casein proteins to whey proteins in the dairy mass corresponds with the ratio of casein proteins to whey proteins in cow's milk i.e., the ratio is about 80:20.
  • the quark was composed of a milk protein concentrate (about 55 % of the weight of the mass), skimmed milk (about 28 % of the weight of the mass) and water (about 17 % of the weight of the mass).
  • the quark mass blend was produced by heat-treating the blend of the milk protein concentrate, skimmed milk and water at 90 °C, for 20 seconds and homogenizing it at 100 bar.
  • a mesophilic acidifier (XT cultures, Chr. Hansen) and lactase (Maxilact, DSM) were added and the heat-treated blend was allowed to acidify at a temperature of 40 °C for about 4 to 5 hours until the pH of the mass was about 4.8. After the acidification, the acidified mass was cooled to a temperature at about + 10 °C or below.
  • the acidified dairy mass contains milk proteins about 6.8 % (w/w) to about 6.9 % (w/w).
  • the ratio of casein proteins to whey proteins in the dairy mass corresponds with the ratio of casein proteins to whey proteins in cow's milk i.e., the ratio is about 80:20.
  • a milk protein concentrate and a lactose concentrate were heat-treated at 90°C for 20 seconds after which they are exposed to lactose hydrolysis for 6 to 8 hours at about + 10°C.
  • Example 1A The quark (92%) produced in Example 1A was then combined with the milk protein concentrate (5.5%) and lactose concentrate (2.5%). This blend was mixed thoroughly with a mixer (YTRON ® ) and packed.
  • the drinkable quark product contains milk proteins about 7%, and has a pH of about 4.8 and a viscosity of 70 mPas at + 10°C.
  • the proteins of the product are about 79 - 80% caseins and about 19 - 20% whey proteins.
  • a milk protein concentrate and a lactose concentrate were heat-treated at 90°C for 20 seconds after which they are exposed to lactose hydrolysis for 6 to 8 hours at about + 10°C.
  • Example 1 B The quark (92%) produced in Example 1 B was then combined with the milk protein concentrate (5.5%) and lactose concentrate (2.5%). This blend was mixed thoroughly with a mixer (YTRON ® ) and packed.
  • the drinkable quark product contains milk proteins about 7%, and has a pH of about 4.8 and a viscosity of 70 mPas at + 10°C.
  • the proteins of the product are about 79 - 80% caseins and about 19 - 20% whey proteins.
  • the quark was composed of a milk protein concentrate (about 90% of the weight of the mass) and water (about 10% of the weight of the mass).
  • the quark mass blend was produced by heat-treating the blend of the milk pro- tein concentrate and water at 90°C for 20 seconds and homogenizing it at 100 bar.
  • a mesophilic acidifier (CHN1 1 , Chr. Hansen) and lactase (Maxilact, DSM) were added and the heat-treated blend was allowed to acidify at a temperature of 24°C for about 17 - 20 hours until the pH of the mass was about 4.8 or below. After the acidification, the acidified mass is cooled to a temperature at about +10°C or below.
  • the acidified dairy mass contains milk proteins about 10% (w/w) to about 1 1 % (w/w).
  • the ratio of casein proteins to whey proteins in the dairy mass corresponds the ratio of casein proteins to whey proteins in cow's milk i.e., the ratio is about 80:20.
  • a milk protein concentrate was heat-treated at 90°C, for 20 seconds after which it was exposed to lactose hydrolysis for 6 to 8 hours at about +10°C.
  • Example 3 The quark produced in Example 3 (95%) is then combined with the milk protein concentrate (5%). This blend is mixed thoroughly with a mixer (YTRON ® ) and packed.
  • the drinkable quark product contains milk proteins about 10% (w/w) to about 1 1 % (w/w) and has a pH of about 4.8 and a viscosity of 70 mPas at +10°C.
  • the proteins of the product are about 79 - 80 % caseins and about 19 - 20% whey proteins.
  • the yogurt was composed of a milk protein concentrate (about 55% of the weight of the mass), skimmed milk (about 28% of the weight of the mass) and water (about 17% of the weight of the mass).
  • the mass blend was produced by heat-treating the blend of the milk protein concentrate, skimmed milk and water at 90°C for 20 seconds and homogenizing it at 100 bar.
  • a thermophilic acidifier (Lactobacillus acidophilus, L. bulgaricus, L. delbrueckii subs. bulgaricus, Bifidobacterium lactis) and lactase were added and the heat- treated blend wass allowed to acidify at a temperature of 40°C for about 4 - 5 hours until the pH of the mass was about 4.5. After the acidification, the acidified mass was cooled to a temperature at about + 10°C or below.
  • the acidified dairy mass contains milk proteins about 6.8 % (w/w) to about 6.9% (w/w).
  • the ratio of casein proteins to whey proteins in the dairy mass corresponds with the ratio of casein proteins to whey proteins in cow's milk i.e., the ratio is about 80:20.
  • a milk protein concentrate and a lactose concentrate were heat-treated at 90°C for 20 seconds after which they are exposed to lactose hydrolysis for 6 to 8 hours at about +10°C.
  • Example 5 The yogurt (92%) produced in Example 5 was then combined with the milk protein concentrate (5.5%) and lactose concentrate (2.5%). This blend was mixed thoroughly with a mixer (YTRON ® ) and packed.
  • the drinkable product contains milk proteins about 7%, and has a pH of about 4.5 and a viscosity of 60 mPas at + 10°C.
  • the proteins of the product are about 79 - 80% caseins and about 19 - 20% whey proteins.

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  • Dairy Products (AREA)

Abstract

La présente invention concerne des procédés pour la préparation de produits de protéine de lait acidifiés buvables. L'invention concerne également des produits de protéine de lait acidifiés buvables.
PCT/FI2015/050558 2014-08-28 2015-08-28 Produits de protéine et leurs procédés de production Ceased WO2016030581A1 (fr)

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EP3298904A4 (fr) * 2015-05-18 2018-11-21 Godo Shusei Co., Ltd. Procédé de production de lait fermenté
US11324229B2 (en) 2017-02-17 2022-05-10 Arla Foods Amba High-protein, acidified, liquid dairy product having a reduced viscosity, method of producing it, and related ingredients
CN115968943A (zh) * 2022-12-23 2023-04-18 光明乳业股份有限公司 一种益生菌新鲜奶酪及其制备方法
CN116058415A (zh) * 2022-12-23 2023-05-05 光明乳业股份有限公司 一种新鲜奶酪及其制备方法

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* Cited by examiner, † Cited by third party
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EP3298904A4 (fr) * 2015-05-18 2018-11-21 Godo Shusei Co., Ltd. Procédé de production de lait fermenté
US11324229B2 (en) 2017-02-17 2022-05-10 Arla Foods Amba High-protein, acidified, liquid dairy product having a reduced viscosity, method of producing it, and related ingredients
US12290079B2 (en) 2017-02-17 2025-05-06 Arla Foods Amba High-protein, acidified, liquid dairy product having a reduced viscosity, method of producing it, and related ingredients
CN115968943A (zh) * 2022-12-23 2023-04-18 光明乳业股份有限公司 一种益生菌新鲜奶酪及其制备方法
CN116058415A (zh) * 2022-12-23 2023-05-05 光明乳业股份有限公司 一种新鲜奶酪及其制备方法

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