U.S. patent application number 11/641468 was filed with the patent office on 2007-07-19 for dairy compositions and method of making.
This patent application is currently assigned to Select Milk Producers, Inc.. Invention is credited to John M. Dunker, Timothy J. Gomez, Michael J. McCloskey, Richard J. Seguin, Shakeel Ur-Rehman.
Application Number | 20070166447 11/641468 |
Document ID | / |
Family ID | 39536731 |
Filed Date | 2007-07-19 |
United States Patent
Application |
20070166447 |
Kind Code |
A1 |
Ur-Rehman; Shakeel ; et
al. |
July 19, 2007 |
Dairy compositions and method of making
Abstract
The invention relates to a method of separating components from
milk. The invention also relates to compositions prepared from the
separated components. The present invention relates to nutritional
milk compositions and products which are designed to include per
serving size a specified percentage range of one or more components
separated from milk. The compositions of the present invention can
optionally include non-essential but nutritionally functional
components. The complete nutritional milk compositions of the
present invention can be provided as unflavored milks, flavored
milks, ice creams, yogurts and milk powders.
Inventors: |
Ur-Rehman; Shakeel;
(Roswell, NM) ; Dunker; John M.; (Rogersville,
MO) ; McCloskey; Michael J.; (DeMotte, IN) ;
Gomez; Timothy J.; (Leesburg, IN) ; Seguin; Richard
J.; (Amarillo, TX) |
Correspondence
Address: |
MORGAN LEWIS & BOCKIUS LLP
1111 PENNSYLVANIA AVENUE NW
WASHINGTON
DC
20004
US
|
Assignee: |
Select Milk Producers, Inc.
|
Family ID: |
39536731 |
Appl. No.: |
11/641468 |
Filed: |
December 18, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10229462 |
Aug 27, 2002 |
7169428 |
|
|
11641468 |
Dec 18, 2006 |
|
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Current U.S.
Class: |
426/580 |
Current CPC
Class: |
A23C 9/1422 20130101;
A23C 9/1206 20130101; A23C 9/1238 20130101; A23C 2210/206 20130101;
A23C 9/1512 20130101; A23C 9/1427 20130101 |
Class at
Publication: |
426/580 |
International
Class: |
A23C 9/154 20060101
A23C009/154 |
Claims
1. A method for making a dairy composition comprising the steps of,
passing milk into a filtration apparatus in a unidirectional flow;
subjecting the milk to an ultrafiltration step to produce an
ultrafiltration permeate fraction and a ultrafiltration retentate
fraction; subjecting the ultrafiltration permeate to a
nanofiltration step to produce a nanofiltration permeate fraction
and a nanofiltration retentate fraction; subjecting the
ultrafiltration retentate to a diafiltration step to produce a
diafiltration permeate fraction and a diafiltration retentate
fraction; mixing one or more permeate and retentate fractions to
form a mixture; heat-treating the mixture at 146.degree. F.; and,
treating the heat-treated mixture with lactase enzyme.
2. The method of claim 1, wherein the milk is separated into skim
milk and cream prior to the ultrafiltration step.
3. The method of claim 2, wherein the skim milk is subjected to the
ultrafiltration step.
4. The method of claim 1, wherein the ultrafiltration retentate
fraction is mixed with water prior to the diafiltration step.
5. The method of claim 1, wherein the ultrafiltration retentate
fraction is mixed with the nanofiltration permeate fraction prior
to the diafiltration step.
6. The method of claim 2, wherein the mixture made of one or more
permeate and retentate fractions further comprises cream.
7. A method for making a dairy composition comprising the steps of:
passing milk into a filtration apparatus in a unidirectional flow;
subjecting the milk to an ultrafiltration step to produce an
ultrafiltration permeate fraction and a ultrafiltration retentate
fraction; subjecting the ultrafiltration permeate to a
nanofiltration step to produce a nanofiltration permeate fraction
and a nanofiltration retentate fraction; subjecting the
nanofiltration permeate to a reverse osmosis step to produce a
reverse osmosis permeate fraction and a reverse osmosis retentate
fraction; mixing one or more permeate and retentate fractions to
form a mixture; heat-treating the mixture at 146.degree. F.; and,
treating the heat-treated mixture with lactase enzyme.
8. The method of claim 7, wherein the milk is separated into skim
milk and cream prior to the ultrafiltration step.
9. The method of claim 8, wherein the skim milk is subjected to the
ultrafiltration step.
10. The method of claim 8, wherein the mixture made of one or more
permeate and retentate fractions further comprises cream.
11. A method for making a dairy composition comprising the steps
of, passing milk into a filtration apparatus in a unidirectional
flow; subjecting the milk to an ultrafiltration step to produce an
ultrafiltration permeate fraction and a ultrafiltration retentate
fraction; subjecting the ultrafiltration permeate to a
nanofiltration step to produce a nanofiltration permeate fraction
and a nanofiltration retentate fraction; subjecting the
nanofiltration permeate to a reverse osmosis step to produce a
reverse osmosis permeate fraction and a reverse osmosis retentate
fraction; subjecting the ultrafiltration retentate to a
diafiltration step to produce a diafiltration permeate fraction and
a diafiltration retentate fraction; mixing one or more permeate and
retentate fractions to form a mixture; heat-treating the mixture at
146.degree. F.; and, treating the heat-treated mixture with lactase
enzyme.
12. The method of claim 11, wherein the milk is separated into skim
milk and cream prior to the ultrafiltration step.
13. The method of claim 12, wherein the skim milk is subjected to
the ultrafiltration step.
14. The method of claim 11, wherein the ultrafiltration retentate
fraction is mixed with water prior to the diafiltration step.
15. The method of claim 11, wherein the ultrafiltration retentate
fraction is mixed with the reverse osmosis permeate fraction prior
to the diafiltration step.
16. The method of claim 12, wherein the mixture made of one or more
permeate and retentate fractions further comprises cream.
17. A dairy composition prepared by the method of claim 1.
18. A dairy composition prepared by the method of claim 7.
19. A dairy composition prepared by the method of claim 11.
20. A method of making a frozen confectionary product comprising
the steps of, subjecting milk to a lactose reducing step, lowering
the level of lactose in the milk to create a lactose-reduced
product, concentrating the lactose-reduced product, and freezing
the concentrated lactose-reduced product at conditions effective to
obtain a frozen confectionary product.
21. A frozen confectionary product prepared by the method of claim
20.
22. A method of preparing a cultured dairy product comprising the
steps of, preparing a lactose-rich fraction from milk, inoculating
the lactose-rich fraction with starter cultures to obtain a
fermented product, mixing the fermented product with additional
ingredients to form a mixture, and incubating the mixture at
conditions effective to obtain a cultured dairy product.
23. A cultured dairy product prepared by the method of claim 22.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation-in-part of application
Ser. No. 10/229,462, filed Aug. 27, 2002.
FIELD OF THE INVENTION
[0002] This invention relates to methods for separating components
from milk, an apparatus for separating milk into individual
components and compositions prepared from the separated
components.
BACKGROUND OF THE INVENTION
[0003] Nutrition is one of the cornerstones of health, well-being,
and the prevention of numerous chronic diseases. Nutritional
products play an important role in these areas and attempts to
provide readily available and convenient nutritional products to
the general public has been a major focus in recent years. To
remain healthy one must receive essential nutrients which are
indispensable to human nutrition. Essential nutrients include both
macronutrients, such as fats, carbohydrates and proteins, and
micronutrients, such as vitamins and minerals (including trace
elements and electrolytes).
[0004] Milk products constitute a significant portion of the
overall diet or calorie consumption of human beings. As such, milk
products play a major role in maintaining the health of the public.
Nutritionally optimal milk products will have a positive effect on
the nutrition and the health of the public. Concentration of
macronutrients in any given milk product will often depend on the
nature of the product and the desirable profile developed by the
manufacturer.
[0005] For example, bovine milk contains about 87 wt % water, about
3 wt % protein, about 0.65 wt % whey (soluble proteins), about 4.5
to 5.0 wt % lactose, 3 to 4 wt % milk fat, 0.3 to 0.7 wt % mineral
salts plus a variety of water and fat soluble vitamins, lactic and
citric acids, urea, free amino acids and polypeptides. One or more
of these components may be separated from milk and then may be
optionally combined in a variety of combinations to produce various
blended compositions. For example, in the manufacture of cottage
cheese or casein, milk fat is first separated centrifugally (as
cream) and the casein fraction of the milk is then precipitated at
its isoelectric point by the addition of acid. The remainder of the
original milk, containing all of the other components listed above,
is called whey or milk serum, i.e., milk, from which the casein and
a majority of the milk fat has been removed is referred to as whey
or milk serum.
[0006] Whey (or milk serum) in turn can be subjected to filtration
to produce a retentate and permeate that can be incorporated into a
food product, like a beverage or dry food. For example, raw milk
has been filtered to produce a substantially pure dairy water that
can be incorporated into a beverage or dairy product for
consumption, the dairy water being substantially pure and free of
the major nutritional components present in the original raw
milk.
[0007] It is desirable to exploit the nutritional advantages
present in milk by separating milk into its individual components
and to produce dairy compositions suitable for consumption by using
these individual components in food products. In addition, there is
a need in the dairy industry to design dairy compositions that can
meet the nutritional requirements of individual groups of the human
population such as athletes, lactating women, elderly persons,
children, lactose-intolerant populations and diabetics.
SUMMARY OF THE INVENTION
[0008] The invention provides methods for the separation of milk
components comprising the sequential steps involving
membrane-based, chromatographic and density-based separation
processes.
[0009] The invention also provides methods of making dairy
compositions from fractionated milk components.
[0010] The invention further provides dairy compositions that are
prepared from fractionated milk components derived by the methods
of the invention.
BRIEF DESCRIPTION OF THE DRAWINGS
[0011] FIG. 1 illustrates a first method of separating milk
components according to the invention and the subsequent mixing of
the separated fractions and product processing.
[0012] FIG. 2 illustrates a second method of separating milk
components according to the invention and the subsequent mixing of
the separated fractions and product processing.
[0013] FIG. 3 illustrates a third method of separating milk
components according to the invention and the subsequent mixing of
the separated fractions and product processing.
[0014] While the invention is susceptible to various modifications
and alternative forms, specific embodiments are shown by way of
example in the drawings and are described in detail herein. It
should be understood, however, that the invention is not intended
to be limited to the particular forms disclosed. Rather, the
invention covers all modifications, equivalents, and alternatives
falling within the spirit and scope of the invention as defined by
the appended claims.
DETAILED DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS
[0015] The present invention relates to nutritional milk
compositions and milk products which are designed to include
specific components of milk. The compositions of the present
invention can optionally include non-essential, but nutritionally
functional components. As used herein, the terms "components of
milk" or "milk components" are intended to refer to individual
components of milk such as, but not limited to, butter fat, milk
protein, non-protein nitrogen, lactose and minerals. All
percentages expressed herein are weight percentages (wt %), unless
indicated otherwise.
[0016] As used herein, the terms "dairy products" or "dairy
compositions" refer to products or compositions comprising one or
more milk components.
[0017] The complete nutritional milk compositions of the present
invention can be provided as unflavored milks, flavored milks, ice
creams, yogurts, cheeses, specialized milk powders or any other
nutritional product that can be prepared from milk or milk
components.
[0018] As used herein the term "milk" includes fat-free milk, low
fat milk, full fat milk, lactose-free milk (produced by hydrolyzing
the lactose by lactase enzyme to glucose and galactose, or by other
methods such as nanofiltration, electrodialysis, ion exchange
chromatography and centrifugation technology), concentrated milk or
dry milk. Fat-free milk is nonfat or skim milk product. Low-fat
milk is typically defined as milk that contains from about 1% to
about 2% fat. Full fat milk often contains about 3.25% fat. As used
herein, the term "milk" is also intended to encompass milks from
animal and plant sources. Animal sources of milk include, but are
not limited to, human, cow, sheep, goat, buffalo, camel, llama,
mare and deer. Plant sources of milk include, but are not limited
to, milk extracted from soy bean. In addition, the term "milk"
refers to not only whole milk, but also skim milk or any liquid
component derived therefrom. By "whey" or "milk serum" is meant the
milk component remaining after all or a substantial portion of the
milk fat and casein contained in milk are removed.
[0019] An embodiment of the invention provides a method for the
separation of milk components starting with whole milk. Prior to
entry into the membrane filtration system, the whole milk may be
optionally passed through a mechanical separator in order to
separate the cream from the remainder of the milk, or a
microfiltration (MF) unit to remove fat. The separated cream is
stored for future use. In certain embodiments of the invention the
whole milk passes directly into the membrane systems without prior
separation of the cream.
[0020] According to FIG. 1, the skim milk is passed through an
ultrafiltration (UF) membrane unit to produce a UF permeate
component and a UF retentate component. In certain embodiments, the
ultrafiltration step is performed using a membrane filtration
system having a molecular weight cut-off of about 8-10 kDa at
pressures ranging from about 45 to about 150 psi. In the embodiment
of the invention shown in FIG. 1, the UF permeate is passed through
a nanofiltration (NF) membrane unit to produce a NF permeate and a
NF retentate. In certain aspects of the invention, the
nanofiltration step is carried out using a membrane filtration
system having a molecular weight cut-off of about 500-1000 Da at
pressures ranging from about 150 to about 600 psi. The NF permeate
and NF retentate may be stored for future use.
[0021] In certain embodiments of the invention, a microfiltration
(MF) step is either substituted in place of the ultrafiltration
step, or is introduced prior to the ultrafiltration step. The
microfiltration step is performed using a membrane filtration
system having a molecular weight cut-off ranging from between 10
kDa to 200 kDa at pressures ranging from 15 to 21 psi.
[0022] Where the microfiltration step is introduced prior to the
ultrafiltration step, the permeate from the microfiltration step
(MF permeate) is subjected to an ultrafiltration step, using a
membrane filtration system having a molecular weight cut-off of
about 10 kDa at pressures ranging from about 45 to about 150
psi.
[0023] In the embodiment of the invention depicted in FIG. 2, whole
milk is separated into skim milk and cream, and the skim milk is
subjected to a UF step and a NF step as discussed above. Following
the NF step, the NF permeate is passed through a reverse osmosis
system to produce a RO retentate and a RO permeate. The RO step
employs a membrane filtration system having a molecular weight
cut-off of about 100 Da at pressures ranging from about 450 to
about 1500 psi. The RO permeate and RO retentate are stored for
future use.
[0024] In certain embodiments of the invention, diafiltration may
be coupled with ultrafiltration for further removal of lactose,
using injection of RO permeate or water and/or NF permeate. As
depicted in FIG. 3, the UF retentate is mixed with water and/or NF
permeate, and passed through a diafiltration (DF) membrane unit to
produce a DF permeate and a DF retentate. The diafiltration step
aids in further removal of lactose and employs a membrane
filtration system having a molecular weight cut-off of about 10 kDa
at pressures ranging from about 45 to about 150 psi. The DF
permeate and DF retentate are stored for future use. In certain
embodiments, the DF permeate is subjected to an additional
diafiltration step either directly or following the addition of NF
permeate or RO permeate.
[0025] An embodiment of the invention provides a method for
preparing a dairy composition by initially separating individual
milk components from milk, followed by subsequently mixing the
separated components in the desired combination and ratio.
[0026] An aspect of the present invention provides dairy
compositions that possess varying ranges of fat, protein, lactose,
and minerals. In other words, an object of the present invention is
to provide compositions that possess varying ranges of fat,
protein, lactose and minerals derived from various milk
components.
[0027] The compositions of the present invention are formulated
such that they are derived by combining the various components
separated from milk by the methods of the claimed invention.
[0028] In an embodiment of the invention, one or more milk
components is combined to produce compositions of the present
invention. There are several embodiments of the invention
including, without limitation, the compositions discussed
below.
[0029] Embodiments of the invention provide compositions prepared
from one or more milk components selected from the group consisting
of cream, skim milk, UF permeate, UF retentate, DF permeate, DF
retentate, NF retentate, NF permeate, MF permeate, MF retentate, RO
permeate and RO retentate. Varying predetermined amounts of each of
the fractions generated by the methods of the invention may be
combined to obtain compositions comprising desirable ranges of milk
components such as lactose, fat, proteins and minerals.
[0030] In an exemplary embodiment of the invention, the NF
retentate, DF retentate and NF permeate fractions, as shown in FIG.
1, are combined and heat-treated at 146.degree. F. for 30 minutes
(or any other equivalent time and temperature combination),
following which the composition is cooled to below 42.degree. F.
After the cool-down process, the composition is treated with
lactase enzyme at 42.degree. F. to 45.degree. F. for 6-10 hours.
The enzyme-treated fraction is cooled to less than 40.degree. F.
for storage, packaging and shipment. In certain embodiments of the
invention, the composition optionally comprises a cream fraction
that has been separated from whole milk.
[0031] In another embodiment of the invention, the NF permeate, UF
retentate and RO retentate fractions, as shown in FIG. 2, are
combined and heat-treated at 146.degree. F. for 30 minutes,
following which the composition is cooled to below 42.degree. F.
After the cool-down process, the composition is treated with
lactase enzyme at 42.degree. F. to 45.degree. F. for 6-10
hours.
[0032] The enzyme-treated fraction is cooled to less than
40.degree. F. for storage and shipment. In certain embodiments of
the invention, the composition optionally comprises a cream
fraction that has been separated from whole milk.
[0033] After the completion of lactose hydrolysis, the lactose-free
milk is pasteurized, ultra-pasteurized or sterilized prior to
packaging in retail containers. The lactose-free milks are
subjected to microfiltration to remove bacteria, spores and lactase
enzyme, followed by pasteurization. These processes ensure that the
resulting products will have an extended shelf life.
[0034] In order to make reduced-fat or full fat lactose-free milks,
lactose-hydrolyzed cream is separately heated at 200-212.degree. F.
for 1 minute and added to the skim lactose-free milks in which
bacteria and lactase enzyme have been removed by microfiltration.
The heat-treated cream and microfiltered lactose-free skim milks
are mixed to obtain a desired composition and then pasteurized at
212.degree. F. for 30 seconds before packaging into retail
containers.
[0035] In another embodiment of the invention, the DF retentate, NF
retentate and RO retentate fractions, as shown in FIG. 3, are
combined and heat-treated at 146.degree. F. for 30 minutes,
following which the composition is cooled to below 42.degree. F.
After the cool-down process, the composition is treated with
lactase enzyme at 42.degree. F. to 45.degree. F. for 6-10
hours.
[0036] The enzyme-treated fraction is cooled to less than
40.degree. F. for storage and shipment. In certain embodiments of
the invention, the composition optionally comprises a cream
fraction that has been separated from whole milk.
[0037] In yet another embodiment of the invention, the UF retentate
and RO retentate fractions, as shown in FIG. 2, are combined and
heat-treated at 146.degree. F. for 30 minutes, following which the
composition is cooled to below 42.degree. F. After the cool-down
process, the composition is treated with lactase enzyme at
42.degree. F. to 100.degree. F. for 1-8 hours. The enzyme-treated
fraction is cooled to below 42.degree. F. for storage and shipment.
In certain embodiments of the invention, the composition optionally
comprises a cream fraction that has been separated from whole
milk.
[0038] In an embodiment of the invention, a low lactose composition
is provided, comprising one or more milk components, wherein the
concentration of lactose in said composition is lowered by
non-enzymatic methods, for e.g., separation processes. In an
embodiment of the invention, low lactose compositions of the
invention are prepared using a membrane filtration process. In an
embodiment of the invention, the low lactose compositions of the
invention comprise from about 1 wt % to about 3 wt % of lactose. In
an embodiment of the invention, the low lactose compositions of the
invention comprise less than 2 wt % of lactose. As used herein, the
term "low lactose composition" is intended to refer to compositions
which comprise from about 1 wt % to about 3 wt % of lactose, and
more preferably less than 2 wt % of lactose. As used herein, the
terms "low lactose composition" and "low carbohydrate composition"
are synonymous with one another.
[0039] The compositions of the present invention may be
concentrated by any number of methods including but not limited to
evaporation, and membrane processes like reverse osmosis, in order
to provide the milk components in a concentrated composition or
format. In other words, the compositions of the present invention
are prepared from one or more milk components selected from the
group consisting of butter fat, skim milk, MF permeate, MF
retentate, UF permeate, UF retentate, DF permeate, DF retentate, NF
retentate, NF permeate, RO permeate and RO retentate, and in
certain embodiments of the invention, the compositions are
concentrated by known methods in the art including, but not limited
to, evaporation, to provide the milk components of the compositions
in a more concentrated format.
[0040] Certain embodiments of the invention provide a dairy
composition derived from milk components comprising from about 0.05
wt % to about 5.5 wt % butter fat, from about 3 wt % to about 10 wt
% of protein, less than 1 wt % lactose and from about 0.65 wt % to
about 2 wt % minerals. An embodiment of the present invention
further provides a dairy composition derived from milk components
comprising from about 0.05 wt % to about 5.5 wt % butter fat, from
about 3 wt % to about 10 wt % of protein, from about less than 1 wt
% to about 10 wt % lactose and from about 0.65 wt % to about 2 wt %
minerals.
[0041] The compositions of the present invention can be formulated
into different types of dairy products. For example, the dairy
product can be an unflavored or a flavored milk. Additionally, the
dairy product can be a dairy drink, dairy beverage or a dairy
cocktail. Such drinks, beverages or cocktails are products that
contain the compositions in a diluted form. Such diluted forms can
include, as nonlimiting examples, a fruit juice or a carbonated
soda as a diluent combined with the compositions.
[0042] The compositions can also be frozen to yield an ice cream or
other frozen desert. The ice creams can be formulated into a
standard ice cream containing about 10 wt % milk fat, a premium ice
cream containing about 15 wt % milk fat and a super premium ice
cream containing about 17 wt % milk fat. Other milk fat levels are
contemplated with the compositions. Additionally, non-dairy fats
are also contemplated. Furthermore, other frozen deserts, such as
sherbets, sundaes, or partially frozen deserts, such as milk
shakes, may suitably be made from the compositions.
[0043] An embodiment of the invention provides a method of making a
frozen confectionary product, such as ice cream, by subjecting
whole milk to a lactose reduction step, followed by concentration
of the low lactose or lactose-free material by reverse osmosis. In
certain embodiments of the invention, the lactose is removed by
hydrolysis using lactase enzyme.
[0044] The RO-concentrated material serves as the basis for a
ice-cream mix that can be manipulated to change levels of various
components such as sugars, proteins, fats, milk-solids not fat
(MSNF) and total solids. The resulting ice cream made from
RO-concentrated lactose-hydrolyzed whole milk does not require any
extraneous sources of sugar, stabilizer or emulsifier.
[0045] In an embodiment of the invention, an ice cream mix (as set
forth above) was formulated to contain about 8% protein, 6% fat and
10% sucrose. The reduction of protein was compensated for by adding
polydextrans and corn syrup solids. The ice cream mix was frozen
for 11 minutes to obtain a soft ice cream product.
[0046] Additionally, the compositions can be formulated into a
yogurt. Yogurt is produced by culturing the compositions of the
present invention with a bacterial culture such as lactic
acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus
thermophilus. Yogurts prepared using the compositions of the
present invention can be set yogurts where the fermentation occurs
in the final retail container or stirred yogurts where the
fermentation occurs in bulk prior to packaging. Furthermore, these
yogurts can contain flavors or fruits, can be frozen to provide a
frozen yogurt or can be in the form of a drinkable fluid to provide
a drinkable yogurt.
[0047] The nanofiltration retenate fraction, which is a
lactose-rich fraction, can be subjected to fermentation, and this
fermented fraction can be used in the preparation of a yogurt or
yogurt drinks composition. There are numerous advantages to
performing the fermentation process on the NF retentate fraction
rather than whole milk including, the need of less culture and time
required for the fermentation of NF retentate relative to whole
milk, ability to separate fermentation bacteria more easily from
the NF retentate fraction, and the ability to store the fermented
retentate for future use as needed.
[0048] The fermentation of the NF fraction is carried out by the
addition of lactic acid-producing bacteria such as Lactobacillus
bulgaricus and Streptococcus thermophilus. The bacteria from
fermented NF retentate can be removed by ultrafiltration or
microfiltration for future use and the bacteria free fermented NF
retentate is used for making yoghurt drinks.
[0049] In an embodiment of the invention, the diafiltration
retentate fraction is combined with cream, reverse osmosis
retentate fraction and a fermented NF retentate fraction at a pH of
less than 5. The mixture is placed in containers and incubated at
107.6.degree. F. (42.degree. C.) until a firm coagulum is
formed.
[0050] The compositions of the present invention can be optionally
fortified with a protein source, a mineral source, a carbohydrate
source or a mixture. Examples of fortifying sources include sources
of calcium, vitamin D and sources of protein. The protein source
may be selected from a variety of materials, including without
limitation, milk protein, whey protein, caseinate, soy protein, egg
whites, gelatins, collagen and combinations thereof.
[0051] Included in the protein source are lactose-free skim milk,
milk protein isolate, and whey protein isolate. It is also
contemplated to use soy milk or other protein sources of vegetable
origin with the present compositions. As used herein, "soy milk" or
"milk from soy bean" refers to a liquid made by grinding dehulled
soy beans, mixing with water, cooking and recovering the dissolved
soy milk out of the beans. Such soy milk can be formed into a
milk-like product, which has similar taste, texture and appearance
to animal (dairy) milk, but is essentially free of animal (dairy)
milk. Furthermore, a dairy-like product, which as used herein
refers to a product having similar taste, texture and appearance to
dairy products made from animal milk, but does not contain animal
milk, can be made from such milk-like products. The carbohydrate
source useful in the present invention may be selected from a wide
variety of materials such as sucrose, corn syrup solids, glucose,
fructose, maltodextrin and combinations thereof.
[0052] Artificial sweeteners such as saccharine, aspartame,
asulfame K, sucrolose and their combination, as well as others, may
be incorporated to enhance the organoleptic and sweetness quality
of the compositions. Various fiber sources may be included in the
compositions of the present invention. These sources may be
selected from such materials as oat fiber, soy fiber, guar gum,
pectin, soy polysaccharides, gum arabic, hydrolyzed fibers and the
like. Cellulose, hemicellulose, hydrocollides, methylcellulose,
carboxymethyl cellulose and the like are contemplated. Also useful
are fructo-oligosaccharides.
[0053] Compositions of the present invention can be formulated into
a variety of different product forms. For example, forms can
include, but are not limited to, high protein and fiber-containing,
fat-free (skim), 1 wt % low fat, 2 wt % low fat, full fat (3.4 wt
%), skim plus nonfat milk solids and lactose-free skim milks.
Furthermore, where fat free (nonfat or skim) milk is used, the milk
may be partially evaporated or has added nonfat milk solids to
yield a product with a rich creamy taste. The compositions can be
flavored with natural or artificial ingredients. Such ingredients
may be combined with the compositions to form a substantially
uniform flavored product or may be present in a non-uniform manner,
such as fruit on the bottom of a yogurt composition. Non-limiting
examples of flavored compositions include chocolate, strawberry,
peach, raspberry, vanilla, banana, coffee, mocha and combinations
thereof.
[0054] Other non-enzymatic methods of lowering lactose levels that
are employed in certain embodiments of the invention include
electrodialysis, ion exchange processes and centrifugation. The
electrodialysis process involves the application of an electric
current over a membrane, whereby lactose is separated from other
dairy components using ion-specific membranes. Similarly, the ion
exchange process takes advantage of specific electron charges
inherent in lactose to separate this component from other dairy
components.
[0055] In an embodiment of the invention, the processes of
electrodialysis, ion exchange or centrifugation may be substituted
in place of the nanofiltration step to aid in removal of
lactose.
[0056] Electrodialysis is an electromembrane process in which ions
are transported through ion permeable membranes from one solution
to another under the influence of a potential gradient. The
electrical charges on the ions allow them to be driven through the
membranes fabricated from ion exchange polymers. Applying a voltage
between two end electrodes generates the potential field required
for this. Since the membranes used in electrodialysis have the
ability to selectively transport ions having positive or negative
charge and reject ions of the opposite charge, useful
concentration, removal, or separation of electrolytes can be
achieved by electrodialysis.
[0057] Ion exchange is a reversible chemical reaction wherein an
ion (an atom or molecule that has lost or gained an electron and
thus acquired an electrical charge) from solution is exchanged for
a similarly charged ion attached to an immobile solid particle.
These solid ion exchange particles are either naturally occurring
inorganic zeolites or synthetically produced organic resins.
[0058] Skim milk permeate obtained during ultrafiltration of skim
milk contains mostly lactose, water and minerals. The density of
lactose is 1670 kg m.sup.-3 compared to a milk mineral density of
2500 kg m.sup.-3 at 15.degree. C., a difference of 1830 kg m.sup.-3
which is far higher than the density difference between milk and
milk SNF (690 kg m.sup.-3). The minerals from UF permeate can be
separated by centrifugal force (greater than 5000 g). Lactose and
water form a supernatant while the minerals will form a pellet. The
pellet can be re-introduced into concentrated UF permeate of skim
milk to reintroduce minerals in lactose-reduced milk compositions.
The lactose-water supernatant is concentrated by reverse osmosis.
The permeate obtained in this process is mixed with UF permeate of
skim milk, which is then subjected to diafiltration. Alternately,
the RO permeate derived from the lactose-water supernatant is used
to blend mineralized UF permeate of skim milk into desired
compositions.
[0059] In an embodiment of the invention, a centrifugation step is
used in place of a nanofiltration step to separate lactose from UF
permeate of skim milk.
[0060] In certain embodiments of the invention, the process steps
of the invention are carried out in a unidirectional manner. An
embodiment of the invention provides a single pass system where the
flow of milk or separated components pass through a given membrane
filtration system only once. An alternate embodiment of the
invention provides a multi-pass system where all or a portion of a
permeate fraction derived from a particular membrane filtration
step is permitted to pass over the membrane unit from which the
fraction was derived. A multi-pass system may comprise one or more
additional passages of a fraction relative to a single pass
system.
[0061] In an embodiment of the invention, the multi-pass system
involves the passage of a previously-fractionated component such as
a retentate fraction, over a membrane unit from which the fraction
was derived. The purpose of such a multi-pass system is to
facilitate the efficient recovery of nutrients from the various
fractions. It should be noted that the multi-pass system of the
claimed invention does not permit the mixing of fractions with one
another during the component-separation process. Rather, in the
multi-pass system, fractions that are derived from a particular
membrane unit, are passed through the same membrane unit from which
they were originally derived.
[0062] During the lactase treatment of the fractions generated by
the methods of the invention, hydrolysis of lactose results in
galactose and glucose. Therefore, the treatment of dairy
compositions with lactase reduces the amount of lactose in the
composition and can increase the sweetness of the composition. In
order to provide a measurement of sweetness for dairy products, an
objective scale has been devised whereby various sugars have been
assigned an objective value of sweetness using sucrose as a
standard. For example, sucrose (table sugar) is rated at a 100
rating and all other sweeteners are rated either more
(fructose=110-180, aspartame=18000) or less (maltose=40,
lactose=20, galactose=35, glucose=75). The hydrolysis of 30% of the
lactose in milk (milk has approximately 4.7% lactose) results in an
increase in the sweetness of the hydrolysed composition by an
amount equivalent to 0.3% (w/v) of sucrose (Mahoney, R. R., 1992,
Advanced Dairy Chemistry, Vol. 3, p. 108). Similarly, hydrolysis of
60%, 90% and 100% of milk lactose results in an increase in the
sweetness of the hydrolysed composition by an amount equivalent to
0.6% (w/v), 0.9% (w/v) and 1% (w/v) of sucrose respectively.
[0063] Various non-nutritive components can be included in the
compositions. For example, fillers, coloring agents, flavors,
emulsifiers, sources of fat (e.g., vegetable oil) and the like are
useful. Other nutritionally valuable, but non-essential components
can be added, including choline, taurine, L-camitine and the like.
Combinations of these non-nutritive and non-essential components
are contemplated.
[0064] Various nutraceuticals and phytochemicals can be
incorporated into the compositions for their intended function.
Furthermore, it is contemplated that the compositions can be used
in other dairy products, such as but not limited to cheeses,
creams, custards, and the like.
[0065] The compositions may be packaged for consumption and sale in
an assembly comprising a gable-top carton, a plastic container, a
glass container, a paper container, a cardboard container or a
metal container.
WORKING EXAMPLES
Example 1
[0066] In an embodiment of the invention, the components of raw
milk were separated out as follows. A milk separator (CMRP618-HGV,
Alfa Laval) was used to perform cold bowl mechanical separation of
milk into cream and skim milk by means of centrifugal forces at a
temperature below 45.degree. F. The processes of the invention are
preferably carried out at a temperature of 42.degree. F. or lower.
In order to maintain the process temperature at the required
temperature, diverter valves may be used in conjunction with the
membrane filtration systems. These diverter valves are designed to
divert the product back to the supply tank if temperatures exceed
45.degree. F. when the temperature of the product exceeds the
desired maximum. As a result, the product will not proceed to a
forward flow until the product temperature is below 45.degree.
F.
[0067] The cream was heat-treated at 150.degree. F. for 30 minutes,
cooled to below 42.degree. F. and transferred to a cold room
(36.degree. F.). Following the separation of cream, the skim milk
was initially passed through an ultrafiltration system. The
ultrafiltration system employed membrane filters having a molecular
exclusion range of about 5000 to 10,000 daltons. The UF membrane
filters (PTI) had a polysulfone/polypropylene support and a maximum
pressure load of 150 psi. The skim milk was concentrated three-fold
by multi-pass ultrafilration to produce an ultrafiltration
retentate (UF retentate) and an ultrafiltration permeate (UF
permeate). The temperature of the concentrate was kept below
45.degree. F. by circulating cold water in the jacket of the
balance tank of the ultrafiltration unit.
[0068] The UF permeate was concentrated three- to four-fold by a
nanofiltration system to yield a lactose-rich nanofiltration
retentate (NF retentate) and a reduced-lactose nanofiltration
permeate (NF permeate). The nanofiltration system employed membrane
filters (Koch) having a molecular exclusion range of about 100 to
1000 daltons and a maximum pressure load of 600 psi.
[0069] The NF retentate was heat-treated at 146.degree. F. for 30
minutes, cooled to below 42.degree. F. and transferred to a cold
room (36.degree. F.). The NF permeate was concentrated two- to
three-fold using a reverse osmosis system using membrane filters
having a molecular exclusion range of about 100-180 daltons. The RO
membrane filters (Osmonics) were made of a thin film composite
polyester material and were capable of sustaining a maximum
pressure load of 550 psi. The reverse osmosis retentate (RO
retentate) was heat-treated at 146.degree. F. for 30 minutes,
cooled to below 42.degree. F. and transferred to a cold room
(36.degree. F.). The RO permeate (also known as milk water) was set
aside for future use as discussed below.
[0070] The UF retentate was mixed with water, RO permeate, NF
permeate at 42.degree. F. and the mixture was concentrated
three-fold by dialfiltration to produce a diafiltered retentate (DF
retentate I) and a diafiltered permeate (DF permeate I). In certain
cases, a second dialfiltration step was employed to obtain a
further reduction in the lactose content of the UF retentate. In
the second diafiltration step, the DF retentate I was mixed with
water, RO permeate or NF permeate at 42.degree. F. to obtain a
reconstituted diafiltered retentate, which was subsequently
concentrated two-fold by dialfiltration to produce a retenate (DF
Retentate II) and a permeate (DF permeate II). The double
diafiltered DF retentate II was at 146.degree. F. for 30 minutes,
cooled to below 42.degree. F. and transferred to a cold room
(36.degree. F.). The diafiltration system employed membrane filters
having a molecular exclusion range of about 1000 to 10,000
daltons.
[0071] All heat-treated fractions were cooled to below 42.degree.
F. and stored at 36.degree. F. for use in the preparation of
blended dairy compositions.
Example 2
[0072] In another embodiment of the invention, raw milk was
separated into skim milk and cream by a mechanical separator. The
skim milk fraction was concentrated by ultrafiltration as discussed
above to yield a UF retentate and a UF permeate. The UF permeate
was concentrated by nanofiltration as discussed above to produce a
NF permeate and a NF retentate. A portion of the NF permeate was
heat-treated at 146.degree. F. for 30 minutes, cooled to below
42.degree. F. and stored at 36.degree. F. for use in the
preparation of blended dairy compositions. Another portion of the
NF permeate was mixed with the UF retentate and concentrated by a
diafiltration system to yield a DF retentate and a DF permeate. In
certain aspects of the invention, an optional second DF step was
used to further reduce the lactose of the starting material i.e, UF
retentate.
Example 3
[0073] In an embodiment of the invention, raw milk was separated
into skim milk and cream. The skim milk fraction was concentrated
by ultrafiltration as discussed above to yield a UF retentate and a
UF permeate. The UF permeate was concentrated by nanofiltration as
discussed above to produce a NF permeate and a NF retentate. A
portion of the NF permeate was heat-treated at 146.degree. F. for
30 minutes, cooled to below 42.degree. F. and stored at 36.degree.
F. for use in the preparation of blended dairy compositions. The NF
retentate was heat-treated at 146.degree. F. for 30 minutes, cooled
to below 42.degree. F. and transferred to a cold room (36.degree.
F.). Another portion of the NF permeate was concentrated two- to
three-fold using a reverse osmosis system. The RO retentate was
heat-treated at 146.degree. F. for 30 minutes, cooled to below
42.degree. F. and transferred to a cold room (36.degree. F.). The
RO permeate was set aside for future use.
Example 4
[0074] An embodiment of the invention provides a blended dairy
composition comprising one or more milk components such as UF/DF
retentate (DF retentate I or DF retentate II), NF retentate and NF
permeate. The UF/DF retentate is a key component around which
blended compositions are based. This component contains the bulk of
the proteins necessary for the finished product. The NF retentate
component is largely the source of the minerals and lactose of the
finished product, and is also the bearer of the greatest flavor.
The RO retentate is the main source of the milk minerals/water
necessary to standardize the solids-not-fat fraction of the product
to the standard of identity for milk.
[0075] In certain aspects of the invention, cream (separated from
raw milk) can be optionally added to the composition. Following the
blending of the milk components, the composition was pasteurized at
146.degree. F. for 30 minutes or 165.degree. F. for 16 seconds.
Following pasteurization, the composition was cooled to around
45.degree. F. and treated with the enzyme lactase. After lactase
treatment, the final product was typically packaged in
pre-sanitized plastic bottles and transferred to cold rooms
(36.degree. F.) for storage until shipment in insulated containers.
In alternate embodiments of the invention, the composition may
undergo lactase treatment prior to pasteurization.
Example 5
[0076] A further embodiment of the invention provides a blended
dairy composition comprising one or more milk components such as
UF/DF retentate (DF retentate I or DF retentate II), NF retentate
and RO retentate. In certain aspects of the invention, cream
(separated from raw milk) can be optionally added to the
composition. Following the blending of the milk components, the
composition was pasteurized at 146.degree. F. for 30 minutes or
165.degree. F. for 16 seconds. Following pasteurization, the
composition was cooled to around 45.degree. F. and treated with the
enzyme lactase. After lactase treatment, the final product was
typically packaged in pre-sanitized plastic bottles and transferred
to cold rooms (36.degree. F.) for storage until shipment in
insulated containers. In alternate embodiments of the invention,
the composition may undergo lactase treatment prior to
pasteurization.
Example 6
[0077] An embodiment of the invention provides a blended dairy
composition comprising one or more milk components such as UF/DF
retentate (DF retentate I or DF retentate II), RO retentate and RO
permeate. In certain aspects of the invention, cream (separated
from raw milk) can be optionally added to the composition.
Following the blending of the milk components, the composition was
pasteurized at 146.degree. F. for 30 minutes or 162.degree. F. for
16 seconds. Following pasteurization, the composition was cooled to
around 45.degree. F. and treated with the enzyme lactase. After
lactase treatment, the final product was typically packaged in
pre-sanitized plastic or metal tanks/containers until total
hydrolysis of lactose is achieved, followed by milk pasteurization
treatment. The pasteurized product is transferred to cold rooms
(36.degree. F.) for storage until shipment in insulated containers
or retail packaging. In alternate embodiments of the invention, the
composition may undergo lactase treatment prior to
pasteurization.
Example 7
[0078] Another embodiment of the invention provides a blended dairy
composition comprising one or more milk components such as UF
retentate, RO retentate and NF permeate. In certain aspects of the
invention, cream (separated from raw milk) can be optionally added
to the composition. Following the blending of the milk components,
the composition was pasteurized at 146.degree. F. for 30 minutes or
165.degree. F. for 16 seconds. Following pasteurization, the
composition was cooled to around 45.degree. F. and treated with the
enzyme lactase. After lactase treatment, the final product was
typically packaged in pre-sanitized plastic bottles and transferred
to cold rooms (36.degree. F.) for storage until shipment in
insulated containers. In alternate embodiments of the invention,
the composition may undergo lactase treatment prior to
pasteurization.
Example 8
[0079] Table 1 represents a composition profile for raw milk and
the milk components obtained by the methods of the claimed
invention. The numbers set forth in Table 1 represent the results
of multiple trials. TABLE-US-00001 TABLE 1 Product Total Solids (%)
Protein (%) Lactose (%) Fat (%) Minerals (%) Whole Milk 13.09 .+-.
0.05 3.54 .+-. 0.05 4.62 .+-. 0.09 4.05 .+-. 0.09 0.70 .+-. 0.05
Skim Milk 9.54 .+-. 0.11 3.65 .+-. 0.10 4.80 .+-. 0.05 0.13 .+-.
0.03 0.74 .+-. 0.04 Cream 48.26 .+-. 0.25 1.95 .+-. 0.06 2.44 .+-.
0.32 43.33 .+-. 0.29 0.35 .+-. 0.06 UF retentate (3.times.) 17.68
.+-. 0.78 10.23 .+-. 0.53 4.98 .+-. 0.22 0.35 .+-. 0.01 1.17 .+-.
0.04 UF permeate 5.38 .+-. 0.21 0.17 .+-. 0.01 4.85 .+-. 0.05 0.00
0.40 .+-. 0.08 DF retentate I (3.times.) 13.68 .+-. 0.18 10.44 .+-.
0.23 1.01 .+-. 0.30 0.42 .+-. 0.08 0.84 .+-. 0.02 DF permeate I
1.66 .+-. 0.08 0.05 .+-. 0.01 1.04 .+-. 0.26 0.00 0.16 .+-. 0.01 NF
retentate (3.times.) 10.49 .+-. 0.64 0.20 .+-. 0.03 9.49 .+-. 0.74
0.00 0.63 .+-. 0.06 NF permeate 0.72 .+-. 0.08 0.11 .+-. 0.04 0.40
.+-. 0.11 0.00 0.14 .+-. 0.06 RO retentate (3.5.times.) 2.00 .+-.
0.17 0.13 .+-. 0.03 1.22 .+-. 0.03 0.00 0.14 .+-. 0.04 RO permeate
0.00 0.00 0.00 0.00 0.00
Example 9
[0080] The composition profile of raw whole milk and the components
obtained from raw whole milk using the methods of the invention are
summarized in Table 2. In this instance, the whole milk was not
subjected to a separation step to remove cream, prior to the
separation of the milk components. TABLE-US-00002 TABLE 2
Non-protein Product Fat (%) Protein (%) nitrogen (%) Lactose (%)
Minerals (%) Whole Milk 3.0-5.0 2.8-4.5 0.18-0.21 4.5-5.5 0.65-1.0
UF retentate 9.0-18.0 8.0-16.0 0.20-0.25 4.4-6.0 1.2-2.0 UF
permeate 0.0-0.025 0.1-0.3 0.15-0.20 4.0-5.6 0.4-0.75 DF retentate
I 9.0-18.0 8.0-16.0 0.10-0.15 0.5-3.0 0.90-1.90 DF permeate I
0.0-0.025 0.1-0.2 0.1-0.15 2.0-3.0 0.2-0.4 NF retentate 0.0-0.075
0.1-0.3 0.1-0.2 8-17 0.6-1.5 NF permeate 0.0 0.05-0.15 0.1-0.15
0.0-0.1 0.05-0.15 RO retentate 0.0 0.1-0.20 0.1-0.2 0.0-0.3
0.20-0.66 RO permeate 0.0 0.0 0.01-0.05 0.0 0.0
Example 10
[0081] The composition profile of skim milk and the components
obtained from skim milk using the methods of the invention are
summarized in Table 3. In this instance, whole milk was subjected
to a separation step to remove cream, prior to the separation of
the milk components. TABLE-US-00003 TABLE 3 Non-protein Product Fat
(%) Protein (%) nitrogen (%) Lactose (%) Minerals (%) Whole Milk
3.0-5.0 2.8-4.5 0.18-0.21 4.5-5.5 0.65-1.0 Skim Milk 0.05-0.2
2.9-4.7 0.18-0.21 4.6-5.6 0.65-1.0 Cream 32.0-48.0 1.5-2.3
0.11-0.14 1.9-3.0 0.30-0.40 UF retentate 0.15-0.70 8.0-16.0
0.20-0.25 4.4-6.0 1.0-1.90 UF permeate 0.0-0.025 0.1-0.3 0.15-0.20
4.0-5.6 0.4-0.75 DF retentate I 0.15-0.80 8.0-16.0 0.10-0.15
0.5-3.0 0.80-1.2 DF permeate I 0.0-0.025 0.1-0.2 0.1-0.15 2.0-3.0
0.2-0.4 NF retentate 0.0-0.075 0.1-0.3 0.1-0.2 8-17 0.6-1.5 NF
permeate 0.0 0.05-0.15 0.1-0.15 0.0-0.1 0.05-0.15 RO retentate 0.0
0.1-0.20 0.1-0.2 0.0-0.3 0.20-0.66 RO permeate 0.0 0.0 0.01-0.05
0.0 0.0
Example 11
[0082] Table 4 represents the composition profile of a blended
composition having approximately 5% protein prepared as discussed
in Example 5. UF-DF retentate denotes the retentate fraction of
milk that has passed through the UF step and at least one DF step.
TABLE-US-00004 TABLE 4 UF-DF Skim NF- RO- Ingredient Milk retentate
retentate retentate Final Blend Total Solids 13.65 12.07 2.01 8.15
(%) Protein (%) 10.25 0.20 0.10 5.13 Lactose (%) 1.097 10.7 1.299
1.83 Fat (%) 0.9 0.0 0.0 0.44 Minerals (%) 1.10 0.40 0.52 0.79
Solids-not-fat 12.75 12.07 2.01 7.77 (SNF) (%)
Example 12
[0083] Table 5 represents the composition profile of a blended
composition having approximately 5.7% protein prepared as discussed
in Example 5. TABLE-US-00005 TABLE 5 UF-DF Skim NF- RO- Ingredient
milk retentante retentate retentate Final Blend Total Solids 14.30
11.90 2.39 9.05 (%) Protein (%) 10.2 0.20 0.10 5.70 Lactose (%)
1.95 10.1 1.5 1.79 Fat (%) 0.80 0.0 0.0 0.44 Minerals 1.17 0.40
0.57 0.79 Solids-not-fat 13.50 11.90 2.39 8.61 (SNF) (%)
Example 13
[0084] Table 6 shows the quantity of milk components used in the
preparation of a 4% protein, no fat (skim), low carbohydrate
blended composition. TABLE-US-00006 TABLE 6 Ingredient UF-DF Skim
NF- RO- Milk retentate retentate retentate (lbs) (lbs) (lbs) Cream
(lbs) Quantity 37.64 3.17 59.19 0.0
Example 14
[0085] Table 7 shows the quantity of milk components used in the
preparation of a 4% protein, low fat, low carbohydrate blended
composition. TABLE-US-00007 TABLE 7 Ingredient UF-DF Skim NF- RO-
Milk retentate retentate retentate (lbs) (lbs) (lbs) Cream (lbs)
Quantity 37.64 3.00 54.81 4.55
Example 15
[0086] Table 8 shows the quantity of milk components used in the
preparation of a 4% protein, full fat, low carbohydrate blended
composition. TABLE-US-00008 TABLE 8 Ingredient UF-DF Skim NF- RO-
Milk retentate retentate retentate (lbs) (lbs) (lbs) Cream (lbs)
Quantity 37.64 1.95 53.12 7.386
Example 16
[0087] Table 9 shows the quantity of milk components used in the
preparation of a 4.5% protein, no fat, low carbohydrate blended
composition. TABLE-US-00009 TABLE 9 Ingredient UF-DF Skim NF- RO-
Milk retentante retentate retentate (lbs) (lbs) (lbs) Cream (lbs)
Quantity 42.60 3.27 54.31 0.0
Example 17
[0088] Table 10 shows the quantity of milk components used in the
preparation of a 4.5% protein, low fat, low carbohydrate blended
composition. TABLE-US-00010 TABLE 10 Ingredient UF-DF Skim NF- RO-
Milk retentante retentate retentate (lbs) (lbs) (lbs) Cream (lbs)
Quantity 42.60 3.27 49.76 4.55
Example 18
[0089] Table 11 shows the quantity of milk components used in the
preparation of a 4.5% protein, full fat, low carbohydrate blended
composition. TABLE-US-00011 TABLE 11 Ingredient UF-DF Skim NF- RO-
Milk retentate retentate retentate (lbs) (lbs) (lbs) Cream (lbs)
Quantity 42.60 2.28 47.73 7.386
Example 19
[0090] Table 12 shows the quantity of milk components used in the
preparation of a 8% protein, no fat, low carbohydrate blended
composition. TABLE-US-00012 TABLE 12 Ingredient UF-DF Skim NF- RO-
Milk retentate retentate retentate (lbs) (lbs) (lbs) Cream (lbs)
Quantity 76.82 10.27 13.01 0.0
Example 20
[0091] The ranges of components in the finished product, prior to
enzyme treatment, typically ranges from 3.5 to 12.0% protein, 0.1
to 5.0% lactose, 0.6 to 1.1% minerals, 0.2 to 0.8% calcium and 0
(no fat) to 4% (full fat) milk fat. Following the lactase treatment
of a product, the quantity of lactose in the product is
significantly reduced. In certain embodiments of the invention, the
quantity of lactose in the enzyme-treated product is reduced to
zero.
[0092] Table 13 illustrates representative DESIGNER.TM.
compositions prepared using the isolated milk components of the
present invention. TABLE-US-00013 TABLE 13 Product Fat (%) Protein
(%) Lactose (%) Solids-not-fat (%) Minerals (%) DESIGNER .RTM.
.ltoreq.0.2 5.7-6.1 1.5-1.85 8.34-8.45 0.7-0.8 Skim Milk DESIGNER
.RTM. 1.85-2.1 5.7-6.1 1.5-1.85 8.34-8.45 0.7-0.8 Reduced-Fat Milk
DESIGNER .RTM. 1.85-2.1 5.7-6.1 0.1-1.0 8.34-8.45 0.7-0.8
Reduced-Lactose Milk DESIGNER .RTM. .ltoreq.0.2 5.7-6.1 0.1-1.0
8.34-8.45 0.7-0.8 Reduced-Lactose Skim Milk DESIGNER .RTM. 1.85-2.1
4.2-4.5 3.0-3.3 8.35-8.55 0.7-0.8 Lactose free reduced fat milk
[0093] Additional exemplary compositions that can be prepared from
the separated components of the claimed invention are set forth
below.
[0094] A dairy composition consisting of 2.0% butter fat, 6.2%
protein, 0.75% minerals and 1.8% lactose, prepared by combining 62%
of re-filtered UF retentate of skim milk, 4.75% cream, 4.66%
lactose concentrate (NF retentate) and 29% RO retentate.
[0095] A dairy composition consisting of 0.2% butter fat, 6.2%
protein, 0.75% minerals and 1.8% lactose, prepared by combining 62%
of re-filtered UF retentate of skim milk, 4.66% lactose concentrate
(NF retentate) and 33.34% RO retentate.
[0096] A dairy composition consisting of 0.2% butter fat, 6.25
protein, 0.75% minerals and 1.8% lactose, prepared by combining 62%
of re-filtered UF retentate of skim milk, 4.66% lactose concentrate
(NF-retentate) and 33.34% NF permeate prepared from UF skim milk
permeate.
[0097] A dairy composition consisting of 2.0% butter fat, 6.25%
protein, 0.75% minerals and 1.8% lactose, prepared by combining 62%
of re-filtered UF retentate of skim milk, 4.75% cream, 4.66%
lactose concentrate (NF-retentate) and 29% NF permeate prepared
from UF skim milk permeate.
[0098] A dairy composition consisting of 0.2% butter fat, 6.2%
protein, 0.75% minerals and 1.6% lactose, prepared by combining
33.5% of UF retentate of skim milk (6.times. concentrated) and
66.5% of NF-permeate of UF skim milk permeate.
[0099] A dairy composition consisting of 2.0% butter fat, 6.2%
protein, 0.75% minerals and 1.6% lactose, where in said composition
is prepared by combining 33.5% of UF retentate of skim milk
(6.times. concentrated), 4.75% cream and 61.75% NF permeate of
UF-skim milk permeate.
[0100] A dairy composition consisting of 0.2% butter fat, 6.2%
protein, 0.75% minerals and 1.6% lactose, where in said composition
is prepared by combining 33.5% of UF retentate of skim milk
(6.times. concentrated) and 66.5% RO-concentrate of nanofiltration
permeate of UF skim milk permeate.
[0101] A dairy composition consisting of 2.0% butter fat, 6.2%
protein, 0.75% minerals and 1.6% lactose, wherein said composition
is prepared by combining 33.5% of UF retentate of skim milk
(6.times. concentrated) 4.75% cream and 61.75% RO retentate of
nanofiltration permeate of UF skim milk permeate.
[0102] In order to increase the sweetness of the blended dairy
compositions, the compositions were treated with lactase enzyme.
Treatment with lactase hydrolysed the lactose in the compositions
to produce galactose and glucose. As a result of the hydrolysis,
the sweetness of the treated product is greater relative to that of
the untreated product because of the presence of glucose in the
treated product. For example, the hydrolysis of 100% of the lactose
in UF retentate (having approximately 5% lactose) results in an
increase in the sweetness of the treated product equivalent to 1.0%
(w/v) of sucrose. Similarly, hydrolysis of 30%, 60% and 90% of the
lactose originally present is equivalent to adding 0.3%, 0.6% and
0.9% (w/v) sucrose, respectively. See Advanced Dairy Chemistry,
Vol. 3, p. 108, by R. R. Mahoney, Chapman & Hall, 2d ed.
[0103] A universal scale for the measurement of sweetness has been
developed that correlates the level of sweetness to a known
quantity of sucrose. For example, a 2% sucrose sample is designated
as having a sweetness value of "2". Similarly, a 5% sucrose sample
is designated as having a sweetness value of "5", a 10% sucrose
sample is designated as having a sweetness value of "10", and a 15%
sucrose sample is designated as having a sweetness value of
"15".
[0104] One method used in the evaluation of the sweetness of a
sample is the magnitude estimation procedure. In this procedure,
samples are evaluated for sweetness in comparison with standard
sucrose solutions. See J. of Dairy Science, Vol. 61 (1978), p. 542.
The tester first tastes the control sucrose solution. After rinsing
with water between samples, the judges taste the test samples. Each
tester then estimates the sweetness intensity of the sample
relative to the control sucrose solution by indicating whether the
sample is more or less sweet than the control sucrose solution. If
additional sucrose control solutions are available, the tester can
perform the magnitude estimation procedure with the additional
sucrose control solutions in the same manner as with the first
sucrose control solution.
[0105] The process of milk component fractionation as set forth in
the present invention is a continuous on-line process. At any given
time, the milk components that are derived from the fractionation
processes of the invention, and used in the preparation of the
compositions of the invention, are obtained from the same batch of
milk that initialy entered the fractionation system.
[0106] Although this invention has certain preferred embodiments,
it will be obvious to those skilled in the art that various changes
and modifications may be made therein without departing from the
invention, and all such changes and modifications are intended to
fall within the true spirit and scope of the invention.
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