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Lactose-Free Milk Products

A dairy product, lactose-free technology, applied in the direction of dairy products, other dairy products, milk preparations, etc.

Inactive Publication Date: 2015-09-23
DMK DEUT MILCHKONTOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, a common problem with the prior art methods is the long retention times required to ensure as complete a lactose degradation as possible, as well as the presence of enzyme residues in the product

Method used

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  • Lactose-Free Milk Products
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Examples

Experimental program
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Effect test

Embodiment 1

[0045]The skim milk was cooled to 15° C. and passed continuously at a rate of 100 l / h through a UF-plant equipped with a spiral membrane (separation limit 20,000 Daltons). The retentate R1 obtained here is directed to a collection mixing vessel, while the lactose-containing filtrate P1 is pumped into a continuously operated stirred vessel with a volume of 100 l and mixed with a quantity of lactase so that the concentration reaches 200000 FCCunits / kg lactose. The mixture was adjusted to pH=6 and circulated through the NF-device (ceramic membrane, separation limit 1000 Daltons) at 25°C. Here the lactose-free filtrate P1 is introduced into a mixing vessel and mixed with the retentate R1. The retentate R2, which contains unreacted lactose as well as enzyme, is led back to the enzyme reactor again. The final product in the collection container has a lactose concentration of less than 0.1% by weight and is free of enzymes and enzymatic breakdown products.

Embodiment 2

[0047] At a temperature of 30° C., the skim milk is passed continuously at a rate of 120 l / h through a UF-plant equipped with a spiral membrane (separation limit 15.000 Daltons). The retentate R1 obtained here is directed to the collection mixing vessel, while the lactose-containing filtrate P1 is pumped into a continuously operated stirred vessel with a volume of 100 l and mixed with a quantity of lactase so that the concentration reaches 200000 FCC units / kg lactose . The mixture was adjusted to pH=6 and circulated through the NF-device (ceramic membrane, separation limit 1.000 Dalton) at 25°C. Here the lactose-free filtrate P1 is introduced into a mixing vessel and mixed with the retentate R1. The retentate R2, which contains unreacted lactose as well as enzyme, is led back to the enzyme reactor again. The final product in the collection container has a lactose concentration of less than 0.1% by weight and is free of enzymes and enzymatic breakdown products.

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Abstract

A process for producing lactose-free milk products is proposed in which (a) skimmed milk is subjected to an ultrafiltration or to a combination of dia- and ultrafiltration, (b) the lactose-free retentate R1 is fed to a storage container and the lactose-containing permeate P1 is fed to an enzyme reactor, (c) an amount of lactase sufficient for the enzymatic degradation of the lactose present therein is added to the permeate P1, (d) the reaction mixture obtained in this way is subjected to a nanofiltration, (e) the lactose-free permeate P2 is conveyed to the storage container and mixed with the lactose-free retentate R2, and (f) the retentate R2, which still comprises unreacted lactose and enzyme, is returned again to the enzyme reactor.

Description

technical field [0001] The present invention belongs to the field of dairy industry and relates to a new method for producing low-lactose or lactose-free products and a corresponding device. Background technique [0002] Newborn mammals produce lactase during their lactation period to degrade the disaccharide lactose into metabolically utilizable sugars D-galactose and D-glucose. During natural weaning of breast milk the activity of lactase decreases to about 5-10% of the activity at birth. This applies to humans and all other mammals. The mutation occurs only in people who have been dairying for a long time, allowing sufficient lactase to be produced in adults (lactose tolerance). This may be due to the fact that higher lactase activity provided a selective advantage (mineral, nutritional value) for this group. [0003] In the absence of lactase activity, undegraded lactose enters the human large intestine, where it is absorbed and fermented by intestinal flora. Lactic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/142A23C9/12
CPCA23C2210/206A23C2210/252A23C21/023A23C9/1422A23C9/1206A23C9/1425
Inventor 斯文-雷纳·多林
Owner DMK DEUT MILCHKONTOR
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