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Method for producing a milk product

A technology for infant formula products and lactose, which is applied to dairy products, other dairy products, milk preparations, etc., and can solve the problems of complex process, high cost and energy consumption

Inactive Publication Date: 2014-07-23
VALIO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Disadvantages of the method described in the WO document are complex processes, intermediate drying and pH adjustment required, and costly and energy-intensive demineralization by electrodialysis

Method used

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  • Method for producing a milk product
  • Method for producing a milk product
  • Method for producing a milk product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Skim milk (1000 L) was microfiltered through a polymer filter membrane (Synder FR) with a pore size of 800 kDa. Filtration temperature is 12°C. The milk was concentrated with a concentration factor of 3.3, followed by diafiltration. In the diafiltration step, 1.5 times the amount of water was added to the microfiltration retentate. Water was added at the same rate as the permeate was collected. This yielded 300L microfiltration retentate and 2200L microfiltration permeate.

[0064] The microfiltration permeate was concentrated to a dry matter content of 12% by ultrafiltration using a 10 kDa membrane (Koch HFK-131). This yielded 50L of ultrafiltration retentate and 2150L of ultrafiltration permeate. The ultrafiltration permeate was further concentrated by nanofiltration to a dry matter content of 20%, followed by diafiltration. In the diafiltration step, 1.5 times the amount of water was added to the nanofiltration retentate. Water was added at the same rate as the...

Embodiment 2

[0069]Skim milk (1000 L) was heat treated by different methods (65°C to 95°C, 15s to 10min) before the microfiltration step. Heat treatment of skim milk denatures β-lactoglobulins from 1 to 90% and α-lactalbumin from 0 to 26%.

[0070] Heat treatment at 72°C for 15 s denatured β-lactoglobulin and α-lactalbumin to less than 10%. Heat treatment at 80°C for 15 s denatured β-lactoglobulin by 14% and α-lactalbumin again by less than 10%. Heat treatment at 90° C. for 15 s already denatured β-lactoglobulin by 35%, and the denaturation of α-lactalbumin remained unchanged. Only undenatured whey protein permeates through the microfiltration membrane, so a prior heat treatment can be used to influence the protein composition of the microfiltration permeate.

Embodiment 3

[0072] According to Table 2, an infant formula was formulated from the UF retentate and NF retentate obtained in Example 1, together with skimmed milk, cream and vegetable fat. The whey / casein ratio used in the recipe is 60 / 40. The energy content of the formula is 65kcal / 100g. 17% of the protein in the formula is beta casein.

[0073] 53% of the casein in the formula is beta casein.

[0074] Table 2. Composition of infant formula products

[0075] components

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PUM

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Abstract

A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a beta-casein concentration of at least about 11 % of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula.

Description

field of invention [0001] The present invention relates to a method for producing dairy products. In particular, the invention relates to a method for producing an infant formula base by membrane filtration technology. The infant formula base of the invention is suitable for use in the production of infant formula. Background of the invention [0002] Infant formula is often required when breastfeeding is not possible for some reason or if human milk is insufficient. Cow's milk contains the same components (fat, casein, whey protein, lactose, minerals) as human milk, but in different concentrations. The amino acid composition of β-casein and α-lactalbumin in bovine milk is highly similar to that of β-casein and α-lactalbumin in human milk. However, the whey / casein ratio differs between bovine and human milk; in bovine milk the ratio is 20:80 and in human milk it is 60:40. In order to adjust the protein amino acid composition of infant formula to be as close as possible t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/142A23L1/29A23L33/00
CPCA23C9/1422A23C9/1425A23C9/1427A23C2210/206A23C2210/252A23L33/40A23L33/19A23C9/1512A23J1/202A23C9/20
Inventor R·蒂坎迈基M·E·哈留O·托萨瓦伊宁
Owner VALIO LTD
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