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Process for producing a lactose-free milk product

A technology for dairy products and dairy products, applied in dairy products, milk formulations, applications, etc., can solve the problems of high purchase price, time-consuming process of chromatographic separation, and changes in sensory properties.

Inactive Publication Date: 2005-08-10
VALIO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In general, a problem in all known methods is a change in sensory properties
However, chromatographic separation is time-consuming and complex
Another problem with chromatographic separation is the high purchase price of the equipment, as conventional dairies usually do not have such equipment

Method used

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  • Process for producing a lactose-free milk product
  • Process for producing a lactose-free milk product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 30 liters of pasteurized (72°C, 15 sec) milk with a fat content of 1.5% at 50°C using a GR61PP membrane with a critical value of 20,000 Daltons through a lab-scale Labstak ultrafilter at a concentration ratio of 1.5 Perform ultrafiltration. The resulting retentate (20 L) and permeate (10 L) were recovered.

[0039] The permeate was further subjected to nanofiltration at room temperature through a Millipore Nanomax-50 nanofiltration membrane at a concentration factor of 4 so that monovalent ions passed through the membrane (NaCl retention <65%). Lactose, the major component of the permeate (7.5 L), remained in the retentate fraction upon nanofiltration. In nanofiltration, the salt, the lactose fraction (2.5 L), was separated from the UF permeate, so this nanofiltration retentate was suitable for further use as a low sodium lactose fraction.

[0040] The nanofiltration permeate (7.5 L) was concentrated at room temperature using a reverse osmosis membrane Nanomax-95 (Mil...

Embodiment 2

[0047] Thirty liters of pasteurized (72°C, 15 sec) milk with a fat content of 1.5% was subjected to ultrafiltration at 50°C with a concentration ratio of 1.5 using a GR61PP membrane with a cut-off value of 20,000 Daltons. The resulting retentate (20 L) and permeate (10 L) were recovered.

[0048] In the dairy industry, instead of the RO retentate made from the UF permeate of dairy products, a concentrate made from the permeate of ultrafiltered whey (RO retentate) is used, the composition of which is similar to that obtained from dairy UF permeate. The RO retentate produced by UF permeate was similar (Tables 1 and 2).

[0049] 69.2g UF retentate was mixed with 10.5g salt concentrate and 20.3g water and 0.35g HA lactase (Chr. Hansen A / S, Denmark) was added. The mixture was hydrolyzed at 10°C for 24 hours, during which time the lactose content was reduced to less than 0.01%. Table 2 shows the composition of UF retentate and RO retentate. The resulting product is very close in ...

Embodiment 3

[0054] The dairy products obtained in Examples 1 and 2 can also be dried into powder. The milk was pasteurized at 75°C±3°C / 3min and evaporated to 40-45% dry matter content. It is then fed into a spray dryer. Drying was carried out with a plate dryer (laminar dryer, Filtermat) at drying values ​​corresponding to normal lactose-hydrolyzed milk powder.

[0055] Nozzle pressure 110-150 bar

[0056] Nozzle air temperature 185~190℃

[0057] Plate air temperature 160~170℃

[0058] After drying 120~130℃

[0059] Cooling 20~25℃

[0060] Outlet temperature 60~65℃

[0061] Target Moisture 1.75%, Max 2.3%

[0062] The powder preparation described is particularly suitable for the preparation of lactose-free non-fat milk powders, but fat-containing milk powders can also be prepared.

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Abstract

The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF), nonfiltration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retentate.

Description

[0001] purpose of invention [0002] The present invention relates to a method for the preparation of lactose-free dairy products, in particular to the use of different membrane technologies for the preparation of dairy products. Background of the invention [0003] Membrane technology is a known separation method that can be used both at the molecular level and at the ionic level. These methods use little energy and can concentrate and fractionate milk. Energy can be saved, for example, since the use of membrane technology does not require a phase change during dehydration as in concentration and evaporation. [0004] In general, there are four basic types of membrane filtration processes in use today, each for a different purpose. The four basic types are reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF) and microfiltration (MF), in order from having the smallest pore size to having the largest pore size, according to the separation ability. Among them, reve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/142
CPCA23C9/1422A23C9/1206A23C9/142
Inventor O·托斯艾恩J·撒赫斯坦
Owner VALIO LTD
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