34 results about "Lactose free milk" patented technology

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.

This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed.

The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hydrolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product, the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.

The invention relates to a process for separating milk components, wherein proteins, sugars and minerals are separated into different fractions. The lactose of milk is first hydrolyzed completely or partially, after which proteins, minerals and sugars are separated into fractions in a phased nanofiltration. The obtained fractions may also be further processed by chromatography, membrane techniques, and / or evaporation to further improve the separation of said components. The invention also relates to a low-lactose or lactose-free milk composed of these fractions. By means of the invention, calcium and protein losses can be minimized. Also, the energy content of the product can be reduced.

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.

The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.

The invention discloses a lactose-free milk preparation method based on separation membrane technologies, in which the four membrane technologies of microfiltration, ultrafiltration, electrodialysis and nanofiltration are coupled. The method includes the steps that firstly, most components in milk are intercepted through microfiltration and ultrafiltration, a penetrating solution is an aqueous solution containing lactose and inorganic salt, and after the inorganic salt is recovered by electrodialysis, desalinated liquid containing lactose and a small amount of inorganic salt is obtained; then,the desalinated liquid is subjected to nanofiltration separation to intercept lactose, and thus lactose removal is completed; components except lactose are recombined to obtain lactose-free milk powder through spray drying. By means of the method, the lactose interception rate reaches up to 95.85%; the production of the lactose-free milk powder is realized; meanwhile, water added in the production process can be effectively recovered and reused, lactose is also recovered by nanofiltration, and thus the method can guarantee that the whole process is environmentally friendly and free of by-product generation and raw material waste; besides, no chemical substance is added in the process, and thus the taste of milk will not be affected.

The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of:a) Ultrafiltration of original milk to obtain a first permeate and a first retentate;b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate;c) Mixing said first retentate with said second permeate to obtain a mixture; andd) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk.The process provides a lactose-free product with the taste of the original milk.

The present invention discloses formula milk powder for enhancing intestinal health of young pets. The formula milk powder comprises the following components in parts by weight: 5-50 parts of skimmed and lactose-free milk powder, 1-40 parts of vegetable oil, 1-30 parts of hydrolyzed casein powder, 1-30 parts of hydrolyzed whey protein powder, 1-20 parts of glucose, 1-10 parts of yeast hydrolyzate, 0.5-5 parts of compound vitamins, 0.5-5 parts of compound minerals, 0.01-5 parts of mixed probiotics, 0.1-10 parts of compound prebiotics, 0.1-5 parts of arginine, 0.1-5 parts of methionine, 0.1-5 parts of choline chloride, 0.01-5 parts of taurine, 0.1-5 parts of immunoglobulin, and 0.01-2 parts of L-carnitine tartrate. The formula milk powder can enhance the intestinal health of the young pets.

The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hy- drolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.

The invention provides high-protein lactose-free milk and a preparation method thereof. The raw materials of the high-protein lactose-free milk are prepared from the following components in percentage by weight: 0.5-1% of milk protein concentration, 5.0-5.5% of desalted separated whey proteins, 2.5-3.5% of watery cream and the balance of water, totaling 100%, wherein the percentage by weight is that relative to the total mass of the raw materials. The preparation method comprises the following steps: (1) mixing the milk protein concentration, the desalted separated whey proteins and water, standing and filtering by virtue of a ceramic membrane to obtain slurry A; (2) carrying out pasteurization on the watery cream to obtain slurry B; (3) mixing the slurry A and the slurry B; (4) homogenizing; and (5) cooling and filling. According to the ceramic membrane filtration process, the problem that a high-protein product is easily coked on tubular or platy sterilization equipment is solved, and the final product helps solve the problem that the common milk drank by the diabetic patient is adverse to glucostasis and has the function of controlling blood glucose of the type 2 diabetic patient in an assistant manner.

The invention belongs to the field of puddings and in particular discloses a preparation method of the puddings. The preparation method is prepared from the following raw materials in percentage by mass: 87.3 percent to 94.65 percent of raw milk, 0.2 percent to 0.5 percent of lactase, 5 percent to 10 percent of a sweetener and 0.15 percent to 2.2 percent of a stabilizer; the preparation method comprises the following steps: (1) degreasing the raw milk, concentrating, carrying out pre-pasteurization and cooling; adding the lactase and hydrolyzing to obtain lactose-free milk; (2) uniformly mixing the lactose-free milk, the sweetener and the stabilizer to obtain material liquid; (3) homogenizing the material liquid, sterilizing and cooling. The puddings prepared by the preparation method provided by the invention have the characteristics of low lipid, low lactose, high protein and high calcium and have a good flavor and a fine, smooth and elastic taste; the preparation method is simple and feasible and is suitable for large-scale continuous production.

The present invention relates to dairy and milk treatment industries for obtaining lactose-free milk and assessment of byproduct in particular, particularly to milk treatment industry through different separation means such as micro and nanofiltration equipment. One of the purposes of this invention is to provide a delactosed or lactose-free milk with sensory profile equivalent to a normal pasteurized milk using essential separation steps to reduce product costs. Another purpose of this invention is to determine the effect of milk natural components concentration on organoleptic properties to achieve the first purpose of this invention. Another purpose is to determine percentage between retentate and permeate to get a sensory profile equivalent to a normal pasteurized milk.

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.

The invention relates to a process for separating milk components, wherein proteins, sugars and minerals are separated into different fractions. The lactose of milk is first hydrolyzed completely or partially, after which proteins, minerals and sugars are separated into fractions in a grading nanofiltration. The obtained fractions may also be further processed by chromatography, membrane techniques, and / or evaporation to further improve the separation of said components. The invention aiso relates to a low-lactose or lactose-free miik composed of these fractions. By means of the invention, calcium and protein fosses can be minimized. Also, the energy content of the product can be reduced.

The present invention relates to special medical use infant formula milk powder. The special medical use infant formula milk powder comprises the following raw materials in weight percentages: lactose-free whole milk powder, isolated whey protein WPI, solid corn syrup, plant fat powder, nucleotide, arachidonic acid, docosahexaenoic acid, vitamins and a mineral premix. A formula is as follows: producing 1 ton of the product requires the following accessory materials: 150 kg of lactose-free whole milk powder, 70 kg of isolated whey protein WPI, 326 kg of solid corn syrup, 400 kg of plant fat powder, 1.2 kg of nucleotides, 8.6 kg of arachidonic acid, docosahexaenoic acid, 36 kg of vitamins and a mineral premix. The special medical use infant formula milk powder uses a lactose-free formula andhas a lactose content less than 0.5%, lactose indigestion may cause diarrhea, flatulence, crying and screaming, etc., the lactose-free formula can reduce the diarrhea, flatulence, crying and screaming, etc. caused by lactose intolerance, and the lactose-free milk powder can reduce intestinal digestive burden, is conducive to diarrhea recovery and can avoid the lactose intolerance.

Process for preparing lactose-free skimmed, partially skimmed and whole milk, comprising the following steps: 1) pasteurization and skimming, 2) enzymatic hydrolysis of the skimmed milk by lactase enzyme, 3) microfiltration of the hydrolysed skimmed milk and obtainment of a microfiltration retentate (RMF) and of a microfiltration permeate (PMF), 4) PMF ultrafiltration and obtainment of an ultrafiltration retentate (RUF) and of an ultrafiltration permeate (PUF), 5) first PUF nanofiltration and obtainment of the first nanofiltration retentate (RNF 1) and of a first nanofiltration permeate (PNF 1), 6) second PNF 1 nanofiltration and obtainment of a second nanofiltration retentate (RNF2) and of a second nanofiltration permeate (PNF2), and 7) final step: obtainment of lactose-free milk by mixing one or more of the fractions deriving from one or more of the previous steps, which is characterized in that: (I) the first nanofiltration of step 5) is carried out with membranes having a molecular weight cut-off ranging from 400 to 600 Da and the second nanofiltration is carried out with membranes having a molecular weight cut-off ranging from 150 to 250 Da, and (II) the final step 7) is carried out by mixing a composition comprising at least RUF, RNF1 and PNF2.

The invention provides lactose-free lipid-lowering milk and a production method thereof. The lactose-free lipid-lowering milk is prepared from a main material and auxiliary materials in the weight ratio being (90-98):(2-10), wherein the main material is lactose-free milk, the auxiliary materials comprise 50-80 parts by weight of hawthorn fruit powder, 10-30 parts by weight of cassia seed powder, 10-20 parts by weight of black fungus polysaccharides and 0.1-1 part by weight of phytosterol. During preparation, firstly, components of the auxiliary materials are mixed in proportion and then mixed with the lactose-free milk, the mixture is homogenized and sterilized, and the lactose-free lipid-lowering milk is obtained. According to the lactose-free lipid-lowering milk, various Chinese herbal medicine components perform a synergistic function and have a remarkable curative effect on hyperlipidemia; the content of lactose in the lactose-free milk is lower than 0.1%, and the lactose-free lipid-lowering milk is suitable for lactose-intolerant people; due to complete removal of lactose and monosaccharide, the lactose-free lipid-lowering milk is also suitable for people who have higher requirements for the content of sugar, such as people suffering from diabetes.