LT6191B - Yogurt 1,5 % fat from recombined milk and its production method - Google Patents

Abstract

The present invention relates to the production of dairy products, in particular to the production of 1.5 percent yogurt from recombined milk. In the manufacture is used 10-45 percent of the natural skimmed milk, purified using the extremely small high-tech filters, to carry the process at low temperature in order to maintain undenatured proteins. Another component of the product - water, which is basis of chemical and microbiological processes of food, is also purified extremely by using the reverse osmosis method. By combining specially purified components can be obtained product having the desired properties. Advantage of this invention is that the skimmed milk has not been exposed higher than at 58 °C temperature and has preserved all milk constituents (undenatured proteins, vitamins, minerals, lactose), and combining with water and dry milk matter, allows to obtain high-quality milk product.

Description

The invention can be used in the dairy industry to produce various types of dairy products.

A well-known method of producing reconstituted milk is described in Aloyz Gudonis' book, Dairy Technology, Vilnius, 2009. publishing house "Technology", section 6.13 "Technology for the production of regenerated milk".

Regenerated milk is the milk product obtained by combining preserved milk fat and dry non-fat milk materials with the addition of water to obtain a milk product of appropriate composition. This method has the following disadvantages:

Using the technology described in Gudon's book, skimmed milk powder (or skimmed milk powder) is thickened in an evaporator and dried in a drying tower at temperatures between 80 and 120 ° C, which eliminates all vitamins and denaturates proteins.

Calcium salts are most affected by milk heating, and these changes are usually irreversible.

Calcium phosphate aggregates and precipitates in the form of colloidal calcium phosphate on casein powder. Such colloidal calcium phosphate blocks the active areas of the calcium micelle and prevents the rennet from attacking casein. Decreased ionic and molecular calcium levels in milk by 11-50% decrease the enzymatic properties of milk. Therefore, in the production of rennet cheeses and fermented products (yoghurts, yogurt products), soluble calcium salts (usually calcium chloride) are added to such milk to restore the salt balance.

The calcium phosphate portion of the heated milk settles on the surface of the heating unit and, together with the denatured whey proteins and other milk components, forms an insoluble precipitate (milk stone) .The composition of this precipitate (water 2.7-14%, protein 8-50%, fat 2-5 %, minerals 20-73%) depending on the composition of the milk being heated, the temperature and time of heating, the design of the unit and other factors.

Because of the disadvantages mentioned, the milk product produced in this way loses many good qualities and is not of sufficient quality.

Our invention-production method of recombinant dairy production technology allows to maintain the natural composition, taste and properties of dairy products.

This production method uses 10-40% natural skim milk, with special bacterial cleansing, low temperature, non-denatured proteins and other dry matter retained due to the special cleaning of skim milk from bacterial contamination and low pasteurization temperature.

The key idea behind this approach is that new nanotechnology is used to clean skim milk and the other ingredient of the product, water, from extremely inorganic impurities and bacteria.

The bound (absorbent) milk water is accumulated on the surface of the milk components (proteins, phospholipids, polysaccharides) in the colloidal state. Most of it consists of water attached to the hydrophilic groups of protein molecules. The most important hydrophilic groups of milk protein molecules are -NH2, -COOH, -OH, = NH, -CO-, - HS. Bound water accounts for 2.0 - ^ - 3.5% of total milk water. The aqueous medium is the basis of chemical and microbiological processes in food, and for this reason the water must be removed or combined, i.e. reduce the proportion of active water. Water forms a monomolecular layer on the inner surface of a foodstuff and is therefore immobile. As the amount of water in the food increases, the water accumulates in the microcapillary, where its mobility is limited. Still or immobile water is an unfavorable medium for chemical and enzymatic reactions. The mobility and absorption "a" of the water in the product determine the stability of the product. It is best when the value of "a" is between 0.2 and 0.4. In this case, chemical and enzymatic reactions are almost non-existent.

Applying this theory, mixing skim milk from 10 to 40%, and specially formulated membrane water, anhydrous milk fat, dry non-fat milk parts, we can produce many high quality recombinant milk products.

The advantage of these products is that skim milk has not been exposed to temperatures higher than 58 ° C and has retained all milk constituents (non-denatured proteins, vitamins, minerals, lactose) and by combining with water, milk solids that have retained adsorb water to obtain quality dairy products (drinking milk of different fat, yoghurts, fermented condensed milk products, etc.) Cow's milk delivered to the processing plant is processed in the usual way, which is chilled, stored, separated by separation of fat, skim milk and cream stored in intermediate containers.

Skim milk cleaning technology is shown in Figure 1.

Skim milk is pumped 1 into heat exchanger 2 where it is heated to 45 ° 48 ° C and directed to a bactofuge 3, then skim milk is pumped 4 into an MF (microfiltration unit) 5 where filters are used: The system is designed to reduce bacterial F (microfiltration) method. The system yields 5000-20000 dm ³ / h, the process temperature is 25-52 ° C, the filtrate is directed to pasteurisation 6 where it is maintained at 56.5-58.5 ° C until the alkaline phosphatase sample is negative, cooled in a heat exchanger 7 to 4-6 ° C and stored in intermediate containers for 8 further production.

System parameters:

The purpose of the system is to reduce the amount of bacteria using the M / F (microfiltration) method

Machine model:

Productivity:

industrial system 5,000-20,000 dm ³ / h

Performance of concentrate:

-100-1 000dm ³ / hr.

Permeate consumption: Working temperature: Filters used:

Filtering area: Number of concentration loops:

-19,000-19,900 dm ³ / h.

25-52 ° C, ceramic, 1.1-1.6 microns permeability 25-52 m ²

2-4

The water purification technology is shown in Figure 2.

Water pump (for feeding water from well or nets) - 1, Reverse osmosis filter - 2, Heat exchanger water pasteurizer - 3, Water intermediate storage tanks - 4.

Water purification using reverse osmosis. Reverse osmosis membranes have the narrowest pores and are therefore most selective. They trap all bacteria and viruses, most of the dissolved salts and organic matter (including iron and humus compounds, which give the water its color and pathogenic substances). Reverse osmosis membranes hold an average of 97-99% of all dissolved substances. Such membranes are used in many industries that require high quality water (water supply, alcohol and non-alcoholic beverages, food, pharmaceutical, electronics, etc.). Reverse osmosis membranes are widely used in the home: Reverse osmosis systems provide access to the cleanest water that meets sanitary rules and regulations and European drinking water quality standards.

Model

Filters Used Number of Filters Filter Area Industrial System Reverse Osmosis Spiral 7.9

10-16 from 565 m ² .

V // 16 E - 4 membrane tubes // 10-16 filters.

table

Minimum water quality requirements

Type of contamination Impact Concentration Dust (> 10u) Membrane abrasion 1 mg / l Suspension / colloidal substance Contamination of membranes 1 mg / l Iron, magnesium in the form of colloids Contamination of membranes 0.01 mg / l Iron Oxidation, formation of suspensions of basic iron compounds causing membrane contamination <0.02 mg / l Hardness 1. Decrease in efficiency of basic cleaning products and synthetic detergents. 2. Basic cleaning agents cause precipitation of salts that increase hardness, which causes membrane contamination. 3. Hardness-increasing salts and inter-protein compounds deposition increasing membrane fouling. 4. Buffer effect that enhances the basic cleaning agents needed for the appropriate 20 mg / l (CaCOa)

to maintain pH, amount. Alkalinity Effect of a buffer increasing the amount of acidic substances necessary to maintain the appropriate pH. 100 mg / l Biological need for oxygen Membrane contamination whereas the filtration material contains colloids and / or high molecular weight compounds. Decrease in chlorine activity (inefficiency). Nutrient medium for microorganisms. 100 mg / l Colloidal silicon dioxide Membrane abrasion 0.01 mg / l Soluble silica Membrane fouling due to the precipitation of calcium metasilicate and magnesium silicate as well as the sodium salt of silicon-aluminum acid. 10 mg / l High in bacteria colony count Membrane fouling due to plaques. 1000/1 ml Koli-titre Membrane fouling due to bacteria 0/100 ml

table

Degree of water purification due to membrane filtration

i Type of contamination Degree of purification Mechanical impurities / turbidity > 99% Inorganic substances Sodium 90-95% Calcium 93-98% Magnesium 93-98% Iron 93-98% Manganese 93-98% Copper 93-98% Nickel 93-98% Zinc 93-98% Lead 93-98% Chlorides 90-95% Nitrates 60-90% Phosphates 93-98% Sulphates 93-98% Cyanides 90-95% Organic matter Organic molecules of a weight exceeding > 99% Organic molecules of up to 200 up to 99%

Product: Yogurt 1.5% fat

The stabilizer is suitable for combining anhydrous milk fat and dry milk up to 1.50% Anhydrous milk fat up to 1.50% Non-fat milk concentrates: protein, lactose, minerals up to 11.00% Fat-free milk 10-45% Water filtrate 65-90%

Thickness composition

Anhydrous milk fat 1.45-1.50% Proteins 3.85-3.90% Non-fat milk concentrates: protein, lactose, minerals 10.45-10.50% The stabilizer is suitable for combining anhydrous milk fat and dry milk 1.45-1.50% Total thick 17.20-17.40%

Manufacturing Technology Process

Mixing water filtrate and skim milk with low fat milk: protein, lactose, minerals and stabilizer suitable for combining anhydrous milk fat and dry milk 35-60 ° C Dissolve the fat and add to the mixture, stirring At 40-75 ° C Pasteurize for 4-6 minutes. 87-92 ° C Homogenize 185-200 kp / cm ² at 60 ° -70 ° C Chill to 42-44 ° C Incubation of starter culture for fermentation Incubate in a reservoir at 22-26 ° C to pH 4.5 The yoghurt is stirred until a homogeneous mass is obtained Quickly cool to approx 22-25 ° C Or mixed with 10-20% in fruit preform Pour into retail packaging Place in a cool storage place and cool to 4-5 ° C. The recombined milk used must mature for at least 8 to 12 hours to allow the milk proteins to fully hydrate at 4.5-5 ° C

Claims (5)

1. Yoghurt 1.5% fat, made from recombined milk, characterized in that the yoghurt is produced using specially purified milk and specially purified water. Yogurt 1.5% fat according to claim 1, characterized in that the product is based on anhydrous milk fat and non-fat milk solids; protein, lactose, minerals, and production begins with skim milk being pumped into a heat exchanger 2, where it is heated to 45-48 ° C, directed to a bactofuge 3, then pumped into a microfiltration unit 5 using ceramic filters ISOFLUX 6 9-8.9, 1.1-1.6 microns permeability at 48-53 ° C, the filtrate is directed to the pasteurizer 6 where it is maintained at 56.5-58.5 ° C until the alkaline phosphatase sample is negative , cooled in a heat exchanger 7 to 4,06,0 ° C and stored in intermediate tanks, for further production filters with a capacity of 5000-20000 dm ³ / h, concentrate capacity 100-1000 dm ³ / h, permeate consumption 19000-19900 dm ³ / h, operating temperature 25-52 ° C, ceramic filters with a throughput of 1.1-1.6 microns, filtration area 25-52 m ² , concentration loops 2-4, filters 10-16. Yoghurt 1.5% fat according to claim 1 or 2, characterized in that the water purification method is a reverse osmosis method using a spiral 6,98,9, number of filters 10-16, filtration area 565-1500 m ² , 2-6 membrane tubes. 4. Yogurt 1.5% fat according to claim 1, 2 or 3, characterized in that the recombined milk used for the production of yoghurt is matured at 4.5-5 ° C for 8-12 hours so that the milk protein is fully hydrated by further mixing it. a mixture of water filtrate and skim milk at 35-60 ° C is added non-fat milk thickener and a stabilizer to combine anhydrous milk fat and dry milk solids, dissolve the fat and add to the mixture at 40-75 ° C, pasteurize to 87-92 ° C 5 minutes, homogenize at 185-200 kp / cm ² at 60-70 ° C, cool to 42-44 ° C, start culture for fermentation in a tank at 2226 ° C to pH 4.5, mix the yoghurt until homogeneous The mass, which is quickly cooled to about 22-25 ° C or mixed with 10-20% of the fruit preparation, is placed in retail packages which are placed in a cool storage place and cooled to 4-5 ° C. 5. Yogurt 1.5% fat, characterized in that it has the following composition: stabilizer suitable for anhydrous milk fat and up to 1.50% for combining dry solids anhydrous milk fat up to 1.50% non-fat milk concentrates: protein, lactose, minerals up to 11.00% fat-free milk 10-45% water filtrate 65-90% composition of thickets anhydrous milk fat 1.45-1.50% proteins 3.85-3.90% non-fat milk concentrates: protein, lactose, minerals 10.45-10.50% stabilizer suitable for combining anhydrous milk fat and 1.45-1.50% dry milk solids 17.20-17.40%.