[go: up one dir, main page]

WO2003090545A1 - Ingredient intermediaire pour la fabrication de produits laitiers et procede de fabrication correspondant - Google Patents

Ingredient intermediaire pour la fabrication de produits laitiers et procede de fabrication correspondant Download PDF

Info

Publication number
WO2003090545A1
WO2003090545A1 PCT/US2003/012992 US0312992W WO03090545A1 WO 2003090545 A1 WO2003090545 A1 WO 2003090545A1 US 0312992 W US0312992 W US 0312992W WO 03090545 A1 WO03090545 A1 WO 03090545A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
protein
skim
retentate
permeate
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/US2003/012992
Other languages
English (en)
Inventor
Don Dahlstrom
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.)
DAIRY DEVELOPMENT SPECIALISTS Inc
Original Assignee
DAIRY DEVELOPMENT SPECIALISTS Inc
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 DAIRY DEVELOPMENT SPECIALISTS Inc filed Critical DAIRY DEVELOPMENT SPECIALISTS Inc
Priority to AU2003247354A priority Critical patent/AU2003247354A1/en
Publication of WO2003090545A1 publication Critical patent/WO2003090545A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23C9/15—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
    • 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
    • A23C9/005—Condensed milk; Sugared condensed milk
    • 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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/254—Cream is separated from milk, one of the fractions is treated and at least part of the cream is remixed with the milk

Definitions

  • the present invention relates generally to milk processing and milk products. More particularly, the present invention relates to a method for processing fluid milk and preparing a milk product.
  • Milk is used in the manufacture of a variety of dairy products.
  • Common domestic milk includes about 3.7% fat, 3.1% protein, 4.7% carbohydrates (e.g., sugar, lactose, and the like), 0.8% minerals (e.g., calcium), 0.3% other solids, and 87.4% water by weight.
  • Relative to cheese, milk, in its unprocessed form is relatively high in water and sugar.
  • cheddar cheese commonly includes about 33% fat, 25% protein, 1.0% lactose sugar, and 38% water by weight.
  • Cheese manufacturing methods generally include one or more procedures that selectively remove moisture and sugar (lactose) from the milk to produce a concentrated solidified product while retaining the majority of original fat and protein content.
  • milk is shipped from farms, which are often located in remote rural areas, to dairy processing facilities, which are often located in urban areas many miles from the farms. At some dairy processing facilities (e.g., cheese manufacturing plants) excess water and lactose are isolated from the milk protein. In some applications, as much as 90% of the milk weight is removed in the form of whey during cheese manufacturing. This whey can then be further processed, discarded, or shipped back to the farms to be used as animal feed or fertilizer.
  • dairy processing facilities e.g., cheese manufacturing plants
  • the present invention provides a method of processing milk having a quantity of fat and a quantity of protein.
  • the method includes separating the milk into a cream and a skim, separating the skim into a protein enriched retentate and a permeate, removing the permeate, separating the protein enriched retentate into a concentrate, and an effluent, removing the effluent, and blending the cream and the concentrate to form a concentrated slurry having a standard ratio of protein to fat.
  • the concentrated slurry can be altered to achieve specific quantities of fat, protein, and/or lactose.
  • the concentrated slurry can be altered to have a desired ratio of fat to protein.
  • the present invention also provides a concentrated milk product consisting essentially of between about 0.05% and about 40% fat by weight, between about 3% and about 40%o protein by weight, and between about 16% water and about 72% water by weight.
  • the present invention further provides a concentrated slurry product of a process comprising the acts of separating the milk into a cream and a skim, separating the skim into a protein enriched retentate and a permeate, removing the permeate, separating the protein enriched retentate into a concentrate and an effluent, removing the effluent, and blending the cream and the concentrate to form a concentrated slurry having a standard ratio of protein to fat.
  • Fig. 1 is a flow chart illustrating a method of making an intermediate ingredient for manufacturing a dairy product according to a first embodiment of the present invention.
  • Fig. 2 is a flow chart illustrating a method of making an intermediate ingredient for manufacturing a dairy product according to a second embodiment of the present invention.
  • milk includes any mammaric secretion from a mammal, including, but not limited to, cattle, goats, sheep, buffalo, reindeer, camel, llama, zebra, yaks, and the like. Additionally, the terms “first”, “second”, and “third” are used herein and in the appended claims for purposes of description only and are not intended to imply any particular orientation, order, or importance.
  • Fig. 1 illustrates a method of manufacturing a milk product, which is useful in cheese (e.g., "natural” cheese, “processed” cheese, and other cheese products) manufacturing.
  • the method and product of the present invention can also be used in the manufacture of other dairy products (e.g., ice-cream, yogurt, sour cream, whipped cream, condensed milk, reduced lactose milk, and the like).
  • dairy products e.g., ice-cream, yogurt, sour cream, whipped cream, condensed milk, reduced lactose milk, and the like.
  • the method of the present invention employs, unprocessed or "raw” milk.
  • raw milk is meant to include milk that has not been treated or separated and is substantially similar to milk taken directly from an animal.
  • the raw milk may be subjected to filtering and sanitizing processes prior to or during the method of the present invention.
  • present invention can also or alternately use treated or separated milk, although the use of treated and/or filtered milk may detract from the efficiency of the present invention.
  • the raw milk In applications of the present invention in which the raw milk is cows milk, the raw milk generally has a pH of between about 6.4 and about 6.8 and includes between about 3.0% and about 5.0% fat by weight, between about 2.5% and about 4.0% protein by weight, and between about 5.5% and about 6.0% other solids by weight (e.g., lactose, minerals, and the like), the remainder being water (e.g., between about 83.5% and about 89.0%).
  • the composition of the raw milk can change to a significant degree.
  • At least a portion of the method of the present invention may be performed at one or more intermediate processing facilities, which are located relatively near one or more farms.
  • the intermediate processing facilities process the milk and can then return permeates, effluents, and/or waste products (described below) to the local farms.
  • the concentrated slurry produced by the present method can then be shipped to end-users (e.g., dairy product manufacturers, cheese manufactures, and the like).
  • end-users e.g., dairy product manufacturers, cheese manufactures, and the like.
  • this arrangement can result in significant cost savings per unit weight of milk protein.
  • one-hundred pounds of raw milk having 3.1 pounds of milk protein are concentrated into 35.6 pounds of milk concentrate having 11.5% protein by weight. In this application, the transportation costs of the concentrate are reduced by about 2.8 times per pound of milk protein.
  • one-hundred pounds of raw milk having 3.1 pounds of milk protein are concentrated intolO.O pounds of slurry having 31% protein by weight. In this application, the transportation costs of the slurry are reduced by about ten times per pound of milk protein.
  • the raw milk can be pasteurized immediately after or relatively soon after the milk is taken from the animal.
  • the method of the present invention can bypass act 12 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un-pasteurized.
  • the raw milk is subjected to a first concentration process.
  • the first concentration process one or more fluid separators separate the raw milk into a cream portion and a skim portion.
  • the first concentration process is performed with a single fluid separator. However, in other applications, depending, at least in part, upon equipment availability and processing volumes, two or more fluid separators can be used to perform the first concentration process.
  • a number of conventional fluid separators can be used.
  • a centrifuge can be used to separate the skim and cream portions.
  • the first concentration process can be performed by passing the raw milk through a filtration membrane.
  • various membranes e.g., between about 10 4 and 10 6 molecular weight cutoff
  • concentrating elements e.g., salt, organic solvents, alcohol, enzymes, carbon dioxide, and the like
  • the cream portion preferably includes between about 18% and about 85%> milk fat by weight, the remainder being water and nonfat solids (e.g., protein, minerals, lactose, etc.).
  • the skim portion preferably includes less than about 0.3% fat, the remainder being water and nonfat solids (e.g., protein, minerals, lactose, etc.).
  • the skim and cream portions include substantially similar amounts of nonfat solids per unit of water.
  • the ratio of skim portion to cream portion can change to a significant degree.
  • the skim portion includes about 92%) of the raw milk by weight and the cream portion includes about 8% of the raw milk by weight.
  • one or both of the skim and cream portions can be pasteurized in a known manner, h other applications, the method of the present invention can bypass act 15 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un-pasteurized.
  • the skim portion is subjected to a second concentration process.
  • any conventional separation apparatus can be used.
  • one, two, three, or more fluid separators can be used to perform the second concentration process.
  • the skim portion is passed through a filtration membrane, which has between about 10 4 and about 10 6 molecular weight cutoff.
  • the skim portion is then separated into a retentate or a protein concentrated fraction and a permeate. Because of the relatively large molecular size of the milk protein, substantially all of the protein is retained in the retentate.
  • concentrating elements can be added to the skim portion to separate the skim portion.
  • other known concentrating processes including freeze-drying, heating, passing carbon dioxide through the skim portion, and evaporating (e.g., thermal-vacuum evaporation) can be used to concentrate the solids.
  • the retentate includes substantially all of the fat remaining in the skim portion after the first concentration act. More particularly, the retentate includes between about 11% and about 32% protein by weight, about 0.3% and about 0.8% fat by weight, about 82% and about 60% water by weight, and between about 5.5% and about 6.8% soluble solids by weight, respectively.
  • the permeate preferably includes less than about 0.1% protein by weight, between about 94% and about 95% water by weight, and between about 5.6% and about 6.0% soluble solids by weight.
  • the second concentration process subdivides protein between the retentate and the permeate.
  • a portion of the protein e.g., the whey protein
  • a second portion of the protein e.g., the casein protein
  • MF can be used to produce two distinct, commercially viable, value-added milk protein streams.
  • MF permeate proteins are highly valued as human nutritional supplements. Therefore, in some applications of the present invention, the permeate proteins can be recovered and sold as nutritional supplements.
  • the improved MF retentate casein purity may be used in renneted cheese manufacture.
  • the ratio of retentate to permeate can change to a significant degree.
  • the ratio of retentate to permeate by volume is preferably about one part retentate to three parts permeate. Additionally, in some applications, about 9.2% of the raw milk by volume is eventually converted to retentate.
  • retentate and permeate are used to describe the product of the second concentration process, regardless of the separation apparatus used to perform the second concentration process.
  • the permeate can be further processed, sold as is, or shipped the relatively short distance to local farms for watering, nutrient feeding, or field spreading
  • the permeate can be shipped to the same farm that provided the raw milk for the present process.
  • the retentate can be pasteurized in a known manner.
  • the method of the present invention can bypass act 18 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un-pasteurized.
  • the retentate is subjected to a third concentration process, which separates the retentate into a concentrate (i.e., high protein solids) and an effluent.
  • a concentrate i.e., high protein solids
  • an effluent i.e., any conventional separation apparatus can be used.
  • the retentate is a relatively viscous fluid. Therefore, it is preferable to use a separation apparatus that is designed to be used with viscous fluids and will not be damaged when used to separate viscous fluids.
  • a scraped surface thermal- vacuum evaporator is used. In these applications, the retentate is exposed to a vacuum, which effectively lowers the boiling point of the retentate.
  • concentrating elements e.g., salt, organic solvents, alcohol, enzymes, and the like
  • concentrating processes and apparatuses including freeze drying, heating, centrifuges, and evaporators can be used to reduce the moisture content of the retentate.
  • the third concentration process 20 about 50% by weight of the retentate is removed. More particularly, about 8% of the original raw milk by weight is converted to concentrate having a relatively high concentration of solids. The remainder of the retentate forms an effluent, which, if recovered, can be used for washing equipment and/or floors or sold as non-potable soft (mineral free) water.
  • the concentrate is pasteurized in a known manner.
  • the method of the present invention can bypass act 22 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un-pasteurized. Also, in some applications, excess moisture can be removed from the concentrate during pasteurization.
  • the composition of raw milk can change to a significant degree, depending, in part, upon the specific breed of cow (or other mammal) that is milked, the type of feed given to the animal, and the time of year.
  • dairy product manufacturers generally require ingredients with specific quantities of fat, protein, minerals, and/or salt. Therefore, in act 26, the concentrate is blended with the cream in a given ratio to form a slurry. Also, in applications in which a particularly high ratio of milk protein to fat is desired, skim (from act 14 or from another source) and/or water can be added to the slurry to reduce the percentage of fat by volume.
  • any one of a number of conventional mixing apparatuses including industrial mixers, tumble drums, mixing tanks, and ribbon blenders, can be used in act 26 to blend the cream and the concentrate and/or to blend skim and/or water with the cream and the concentrate.
  • conventional mixing apparatuses including industrial mixers, tumble drums, mixing tanks, and ribbon blenders, can be used in act 26 to blend the cream and the concentrate and/or to blend skim and/or water with the cream and the concentrate.
  • fluid raw milk, non-fat skim powder, dry cream or any number of other dairy and non-dairy ingredients can be added to the concentrate.
  • the slurry is a relatively thick paste or gel at refrigerated temperatures, but can be thinned by agitation and/or heating.
  • the composition of the slurry can change depending upon the intended use.
  • slurry destined for cheese manufacture generally has between about 15% and about 40% fat by weight, between about 10% and about 40% protein by weight, and between about 3.1% and about 3.5% soluble solids by weight, the remainder being water.
  • the slurry in applications in which the slurry is intended to be used for cheddar cheese manufacturing, the slurry generally includes between about 30% and about 40% fat by weight.
  • the slurry In applications in which the slurry is intended to be used for mozzarella cheese manufacturing, the slurry generally includes between about 0.5% and about 25% fat by weight.
  • the slurry can have any other concentration of fat, protein, soluble solids, and water. In still other applications, the slurry can have less than 0.5% fat by weight, about 19% protein, about 14% soluble solids, and about 67% water.
  • the end-user can add fluid skim milk and/or water to produce an all-dairy beverage that is low in fat and lactose, but has twice the level of protein and milk calcium of conventional fluid skim milk.
  • substantially all of the water can be removed from the slurry so that the slurry can be shipped and/or stored in a powder form.
  • the slurry can be pasteurized in a known manner.
  • the method of the present invention can bypass act 28 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un-pasteurized. Also, in some applications, excess moisture can be removed from the slurry during pasteurization.
  • the slurry is then shipped to a dairy product manufacturer in act 30, or alternately, the slurry can be specialized in act 32.
  • the slurry is preferably packaged in vacuum-sealed plastic lined containers (e.g., plastic bags), which are then enclosed in shipping crates. The crates containing the slurry are then shipped to dairy product manufacturers in refrigerated trucks to reduce spoilage.
  • the slurry is relatively bio-secure. More specifically, dairy product manufacturers can be instructed to discard slurry, which arrives in containers with breached vacuum-seals. In this manner, terrorists are prevented from tampering with and/or adding toxic chemicals to the slurry.
  • the concentrated slurry can be shipped in rubber bladders, barrels, rail cars, or other conventional fluid storage and/or transportation apparatuses.
  • the slurry can be specialized before being shipped to dairy product manufacturers. During specialization, functional aids, such as, for example, bacteria cultures, flavors (both natural and artificial), colors, texture agents, enzymes, antimicrobial agents, and the like, are added to the slurry.
  • coagulating agents such as, for example, acid, alcohol, salt, and enzymes (e.g., rennet) can be added to the slurry.
  • enzymes e.g., rennet
  • the specialized slurry can be sold as cheese.
  • the specialized slurry can be sold as an intermediate ingredient to be used during the manufacture of other dairy products.
  • act 36 the specialized slurry can be pasteurized in a known manner.
  • the method of the present invention can bypass act 36 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un-pasteurized.
  • Fig. 2 illustrates a method of manufacturing a milk product according to a second embodiment of the present invention. As with the previously described embodiment, the product of the method of the second embodiment is preferably useful in the manufacture of dairy products, including cheeses.
  • the method of the second embodiment and the product made by the method of the second embodiment are substantially similar to the method of the previously described first embodiment and the product made by the previously described first embodiment. Therefore, for reasons of clarity and brevity, only differences between the first and second embodiments will be described hereafter.
  • raw milk is subjected to a first concentration process.
  • a fluid separator separates the raw milk into a retentate (e.g., a high solids concentrate) and a permeate (e.g., a liquid portion).
  • a centrifuge can be used to separate the retentate and permeate.
  • the first concentration process can be preformed by passing the raw milk through a filtration membrane.
  • concentrating elements e.g., salt, organic solvents, enzymes, alcohol, and the like
  • concentrating processes including freeze drying, heating, and evaporating (e.g., thermal-vacuum evaporation) can be used to concentrate the raw milk, forming retentate (e.g., having an increased solids content) and permeate portions.
  • carbon dioxide can be directed through a vat or tank that is maintained at high pressure and contains raw milk to separate the raw milk into retentate (e.g., solidified high protein) and permeate (e.g., liquid) portions.
  • retentate e.g., solidified high protein
  • permeate e.g., liquid
  • the retentate includes substantially all of the milk fat from the raw milk.
  • the retentate includes substantially all of the protein from the raw milk.
  • the first concentration process subdivides the raw milk protein between the retentate and the permeate.
  • a first portion of the protein e.g., the whey protein
  • a second portion e.g., the majority
  • the retentate includes between about 9% and about 11% protein by weight, about 0.2% and about 12.5% fat by weight, about 83% and about 73%) water by weight and about 6.1% and about 5.0% soluble solids by weight.
  • the microfiltration permeate preferably includes less than about 0.1% casein protein by weight, between about 93% and about 94% water by weight, and about 7% and about 6% solids by weight.
  • the ratio of the retentate to permeate is about one to three.
  • the ratio of retentate to permeate can change to a significant degree.
  • the permeate can be sold as is (e.g., as a fertilizer), or alternatively, can receive additional processing.
  • the permeate can be processed into value-added products destined for nutriceutical industries.
  • the retentate can be pasteurized in a known manner.
  • the method of the present invention can bypass act 114 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un- pasteurized.
  • the retentate is subjected to a second concentration process, which separates the retentate into a concentrate and an effluent.
  • any one of a number of conventional fluid separators can be used. Therefore, it is preferable to use a separation apparatus that is designed to accommodate viscous fluids.
  • a thermal-vacuum evaporator is used.
  • concentrating elements e.g., salt, organic solvents, alcohol, enzymes, and the like
  • other known concentrating processes including freeze drying, heating, and evaporating can be used to separate the retentate into concentrate and effluent.
  • the second concentration process is performed with a filtration membrane. In applications in which a filtration membrane is used, the retentate is separated into an ultrafiltered, microfiltration retentate and an effluent.
  • the effluent can be further processed, sold as animal feed, or sold as field spread. In some applications, the effluent can be shipped to the same farm that provided the raw milk for the present process.
  • the concentrate can be pasteurized in a known manner, h other applications, the method of the present invention can bypass act 122 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un- pasteurized. Also, in some applications, excess moisture can be removed from the concentrate during pasteurization.
  • the concentrate is blended with the skim portion and/or water in a given ratio to form a slurry, having a desired ratio of protein to fat, which can be changed to accommodate different dairy product manufacturer specifications.
  • the slurry has between about 15% and about 40% fat by weight, between about 10% and about 40% protein by weight, and between about 3.1% and about 3.5% soluble solids by weight, the remainder being water.
  • the slurry can have any other concentration of fat, protein, soluble solids, and water.
  • the slurry can be pasteurized in a known manner.
  • the method of the present invention can bypass act 128 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un-pasteurized. Also, in some applications, excess moisture can be removed from the slurry during pasteurization.
  • the slurry is then shipped to an end-user, such as, for example, a dairy product manufacturer in act 130, or alternately, the slurry can be specialized in act 132.
  • the slurry is preferably packaged in vacuum-sealed plastic containers, which are then enclosed in shipping crates. The crates containing the slurry are then shipped in secured refrigerated trucks.
  • the slurry can be specialized before being shipped.
  • functional aids such as, for example, bacteria cultures, flavors (e.g., artificial and natural), texture agents, colors, enzymes, anti-microbial agents, and the like, are added to the slurry.
  • coagulating agents such as, for example, acid, salt, alcohol, and enzymes (e.g., rennet) can be added to the slurry.
  • the specialized slurry can be pasteurized in a known manner.
  • the method of the present invention can bypass act 136 and pasteurization can be performed at another time during the method of the present invention, or alternatively, the milk and the milk products of the present invention can remain un- pasteurized.
  • excess moisture can be removed from the specialized slurry in act 136.
  • the specialized slurry is packaged in vacuum- sealed plastic containers, which are then enclosed in shipping crates and are loaded onto refrigerated trucks for secure transport to dairy product manufacturers.

Landscapes

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

Abstract

La présente invention concerne un procédé de traitement du lait contenant une certaine quantité de matières grasses et une certaine quantité de protéines. Le procédé comporte une séparation du lait en crème et en lait écrémé (14), une séparation du lait écrémé en un rétentat enrichi en protéines et un perméat (16), un retrait du perméat, une séparation du rétentat enrichi en protéine en un concentrat et un effluent (20), un retrait de l'effluent, et un mélange de la crème avec le concentrat (26) pour former une pâte concentrée présentant un rapport normalisé entre protéine et matière grasse.
PCT/US2003/012992 2002-04-24 2003-04-24 Ingredient intermediaire pour la fabrication de produits laitiers et procede de fabrication correspondant Ceased WO2003090545A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003247354A AU2003247354A1 (en) 2002-04-24 2003-04-24 Intermediate ingredient for dairy product manufacturing and method of making the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US37526402P 2002-04-24 2002-04-24
US60/375,264 2002-04-24

Publications (1)

Publication Number Publication Date
WO2003090545A1 true WO2003090545A1 (fr) 2003-11-06

Family

ID=29270623

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2003/012992 Ceased WO2003090545A1 (fr) 2002-04-24 2003-04-24 Ingredient intermediaire pour la fabrication de produits laitiers et procede de fabrication correspondant

Country Status (2)

Country Link
AU (1) AU2003247354A1 (fr)
WO (1) WO2003090545A1 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008109940A (ja) * 2008-01-23 2008-05-15 Meiji Milk Prod Co Ltd 風味・物性に優れたクリーム類とその製造方法。
CN100417329C (zh) * 2005-12-01 2008-09-10 徐跃 液体鲜奶整体分离工艺
EP1825759A4 (fr) * 2004-11-19 2009-11-25 Meiji Dairies Corp Creme et produits contenant de la creme transformee au gout et proprietes physiques excellents, et procede de preparation
EP2183975A3 (fr) * 2008-09-02 2011-06-01 Kraft Foods Global Brands LLC Produit laitier liquide concentré et produit de crème stables à la chaleur
US8236362B2 (en) 2004-07-23 2012-08-07 Kraft Foods Global Brands Llc Heat-stable concentrated milk product
US9055752B2 (en) 2008-11-06 2015-06-16 Intercontinental Great Brands Llc Shelf-stable concentrated dairy liquids and methods of forming thereof
GB2525921A (en) * 2014-05-09 2015-11-11 Kraft Foods R & D Inc Concentrate for milky beverages
USRE48240E1 (en) 2005-09-20 2020-10-06 Prolacta Bioscience, Inc. Methods for testing milk
US11490629B2 (en) 2010-09-08 2022-11-08 Koninklijke Douwe Egberts B.V. High solids concentrated dairy liquids

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4689151A (en) * 1985-05-21 1987-08-25 Cornell Research Foundation, Inc. Method for removal of pharmaceutical antibiotics from contaminated milks
US6268487B1 (en) * 1996-05-13 2001-07-31 Genzyme Transgenics Corporation Purification of biologically active peptides from milk

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4689151A (en) * 1985-05-21 1987-08-25 Cornell Research Foundation, Inc. Method for removal of pharmaceutical antibiotics from contaminated milks
US6268487B1 (en) * 1996-05-13 2001-07-31 Genzyme Transgenics Corporation Purification of biologically active peptides from milk

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8236362B2 (en) 2004-07-23 2012-08-07 Kraft Foods Global Brands Llc Heat-stable concentrated milk product
US8613967B2 (en) 2004-07-23 2013-12-24 Intercontinental Great Brands Llc Heat-stable concentrated milk product
EP1825759A4 (fr) * 2004-11-19 2009-11-25 Meiji Dairies Corp Creme et produits contenant de la creme transformee au gout et proprietes physiques excellents, et procede de preparation
EP2189064A1 (fr) * 2004-11-19 2010-05-26 Meiji Dairies Corporation Creme et produits contenant de la creme transformee au gout et proprietes physiques excellents, et procede de preparation
USRE48240E1 (en) 2005-09-20 2020-10-06 Prolacta Bioscience, Inc. Methods for testing milk
CN100417329C (zh) * 2005-12-01 2008-09-10 徐跃 液体鲜奶整体分离工艺
JP2008109940A (ja) * 2008-01-23 2008-05-15 Meiji Milk Prod Co Ltd 風味・物性に優れたクリーム類とその製造方法。
EP2891404A1 (fr) * 2008-09-02 2015-07-08 Intercontinental Great Brands LLC Produit laitier liquide concentré et produit de crème stables à la chaleur
US9282755B2 (en) 2008-09-02 2016-03-15 Intercontinental Great Brands Llc Heat stable concentrated dairy liquid and cream product
CN107251946A (zh) * 2008-09-02 2017-10-17 皇家戴维艾格伯茨有限公司 热稳定的浓缩乳制品液体和乳脂产品
EP2183975A3 (fr) * 2008-09-02 2011-06-01 Kraft Foods Global Brands LLC Produit laitier liquide concentré et produit de crème stables à la chaleur
US9055752B2 (en) 2008-11-06 2015-06-16 Intercontinental Great Brands Llc Shelf-stable concentrated dairy liquids and methods of forming thereof
US11490629B2 (en) 2010-09-08 2022-11-08 Koninklijke Douwe Egberts B.V. High solids concentrated dairy liquids
GB2525921A (en) * 2014-05-09 2015-11-11 Kraft Foods R & D Inc Concentrate for milky beverages
GB2525921B (en) * 2014-05-09 2018-11-21 Douwe Egberts Bv Concentrate for milky beverages
US10321697B2 (en) 2014-05-09 2019-06-18 Koninklijke Douwe Egberts B.V. Concentrate for milky beverages

Also Published As

Publication number Publication date
AU2003247354A1 (en) 2003-11-10

Similar Documents

Publication Publication Date Title
Guo et al. History of whey production and whey protein manufacturing
DK2675280T3 (en) Cheese and making the same
El-Gazzar et al. Ultrafiltration and reverse osmosis in dairy technology: a review
US20050181095A1 (en) Concentrated-protein food product and process
EP1407673B1 (fr) Concentrats de lait non-gélifiants
US11672257B2 (en) Methods for making high-protein greek yogurt using membrane systems before and after fermentation
Mistry et al. Application of membrane separation technology to cheese production
Moatsou et al. Goat milk products: Types of products, manufacturing technology, chemical composition, and marketing
US20180014550A1 (en) Method for preparing concentrated fermented milk products and fresh cheeses
Achaw et al. Milk and dairy products manufacture
Kilara et al. Greek‐style yogurt and related products
US20190223461A1 (en) Production and Separation of Milk Fractions with Electrochemical Treatment
WO2003090545A1 (fr) Ingredient intermediaire pour la fabrication de produits laitiers et procede de fabrication correspondant
AU725322B2 (en) A method of producing aseptic consumer milk
US4550028A (en) Method of re-suspending flocculated milk casein to obtain protein enriched dairy raw material
US12274274B2 (en) Production and separation of milk fractions with a final nanofiltration step
Voutsinas et al. Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 1. Physicochemical, microbiological and physical stability properties of concentrates
Tamime et al. Industrial manufacture of Feta‐type cheeses
Kelly Application of membranes to whole milk separations: A review
AU2006233196B2 (en) Enriched milk products
SU1664238A1 (ru) Смесь дл кумыса и способ ее получени
Zambrini et al. Milk Preparation for Further Processing into Dairy Products
EP1101408A1 (fr) Procédé de préparation d'un fromage à faible teneur en matières grasses
CA3070464C (fr) Methodes de fabrication de yogourt grec a haute teneur en proteines au moyen de systemes a membranes avant et apres la fermentation
RU2595412C2 (ru) Йогуртовый напиток 3,5 % жирности из рекомбинированного молока и способ его производства

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ OM PH PL PT RO RU SC SD SE SG SK SL TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP

WWW Wipo information: withdrawn in national office

Country of ref document: JP