EP4003040A1 - Procédés de fabrication de produits laitiers à partir de babeurre et produits laitiers fabriqués à l'aide de tels procédés - Google Patents

Procédés de fabrication de produits laitiers à partir de babeurre et produits laitiers fabriqués à l'aide de tels procédés

Info

Publication number
EP4003040A1
EP4003040A1 EP20745163.4A EP20745163A EP4003040A1 EP 4003040 A1 EP4003040 A1 EP 4003040A1 EP 20745163 A EP20745163 A EP 20745163A EP 4003040 A1 EP4003040 A1 EP 4003040A1
Authority
EP
European Patent Office
Prior art keywords
retentate
ultrafiltration
product
milk
diafiltration
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP20745163.4A
Other languages
German (de)
English (en)
Inventor
Hans Besner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Molkerei Alois Mueller GmbH and Co KG
Original Assignee
Molkerei Alois Mueller GmbH and Co KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE102019120026.1A external-priority patent/DE102019120026A1/de
Priority claimed from DE102020111537.7A external-priority patent/DE102020111537A1/de
Application filed by Molkerei Alois Mueller GmbH and Co KG filed Critical Molkerei Alois Mueller GmbH and Co KG
Publication of EP4003040A1 publication Critical patent/EP4003040A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/053—Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1427—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/252—Separating a milk product in at least two fractions followed by treatment of at least one of the fractions and remixing at least part of the two fractions

Definitions

  • the invention relates to methods of making dairy products.
  • milk is used to make yogurt, cheese, cream and butter.
  • Product properties can be optimized by suitable pretreatment of the milk.
  • Operating parameters of a centrifuge arrangement can be set so that fractions of different fat globule size distribution are separated from one another.
  • the fraction with large fat balls can be used for the production of butter, for example.
  • Fractions with a small fat globule size can be used to produce whippable cream with a low fat content.
  • milk products produced using known processes still have unsatisfactory product properties in some cases.
  • the object of the invention is to provide a further development of the known methods for producing
  • NMWC Nominal Molecular Weight Cut Off
  • buttermilk in the sense of
  • Yoghurt produced using this retentate surprisingly has a smooth and creamy texture with a low fat content. With the same protein content, it is generally softer than when using milk / skimmed milk as the sole raw material for the production of yoghurt or yoghurt products.
  • the invention is based on the finding that fat in buttermilk has special properties, since it mainly consists of fat globule membrane material and very small fat globules with a diameter of 2 ⁇ m or less.
  • the fat phase obtained by ultrafiltration of buttermilk (including
  • Fat globule membrane material and fat globules interrupts the yoghurt network formed by casein in a special way and thus ensures that the network does not become too dense. This creates a smooth, creamy texture with a comparatively low fat content. In other words, through the enrichment of the
  • Buttermilk proteins and fats create a smooth structure with a reduced fat content compared to normal fat products and thus a lower energy density.
  • different types of separating membranes can be used in the ultrafiltration.
  • the use of so-called “ceramic” membranes (usually with zirconium oxide as an active separating layer) is considered. Additionally or alternatively, however,
  • Spiral wound modules and / or hollow fiber membranes are used. Even movable membranes can be used within the scope of the invention.
  • the retention capacity of the ultrafiltration membrane is preferably 10,000 kg / kmol or more.
  • a further enrichment of the functional substances of the buttermilk ultrafiltration retentate can be done by diafiltration.
  • Dairy products are made with a creamy texture with a comparatively low fat content.
  • the fat content of the retentate from the ultrafiltration and / or diafiltration can be particularly preferably set to 3% by weight or less, in particular 2.5% by weight or less, preferably 2% by weight or less, within the scope of the inventive method 1 wt% or less can be set.
  • the protein content of the retentate of the ultra and / or diafiltration is 4% by weight or more, preferably 7.5% by weight or more, in particular, 8.5% by weight or more is set.
  • At least one milk product such as skimmed milk, skimmed milk concentrate and / or cream
  • the retentate of the filtration can be standardized to a certain extent. This is especially important because the buttermilk from the butter factory does not always have the exact same protein to fat ratio. It is also possible in this way to adjust the ratio of protein to fat in the retentate.
  • buttermilk is mixed with skimmed milk in a ratio of about 1: 1, a retentate of ultrafiltration and / or diafiltration can result, which, like the retentate of a filtration produced without adding further milk products, can still contain around 9% protein , but only a fat content of 0.9%. End products can be made with 1% fat or less.
  • the retentate of the ultrafiltration and / or diafiltration can be mixed with at least one additional ingredient, such as sugar, to obtain an intermediate product.
  • at least one additional ingredient such as sugar
  • the intermediate thus obtained can be also fermented in the context of inventive methods, wherein the temperature of the precursor in the fermentation is advantageously set to a value in the range between 30 ° C and 45 0 C, in particular between about 35 0 C and about 42 0 C.
  • the fermentation is stopped by cooling. It has been shown that the fermented preliminary product can be smoothed by a shearing process. As a result, the optically rather coarse and rough structure of the fermented primary product is transformed into a shiny and smooth structure.
  • a method according to the invention is particularly suitable for the production of spoonable fermented (acidified) milk products with a high protein content and a comparatively low fat content (maximum 2%).
  • These are yoghurt-like products with a high protein content (e.g.> 4% protein, preferably 8% protein).
  • the protein content of the yoghurt can be 9% by weight, the fat content being reduced to 1.8% by weight without affecting the texture or creaminess.
  • the texture of yogurt products obtained with the method according to the invention corresponds to the texture of conventional yogurt products with a fat content in the range between 3.5 and 10% by weight.
  • the look (gloss), texture and mouthfeel in particular are extremely smooth and creamy.
  • Products made with the method according to the invention can replace quark and skyr and have a significantly lower energy content.
  • the retentate of an ultrafiltration of buttermilk with a protein content of 9% by weight and a fat content of 1.8% by weight is mixed with other ingredients such as sugar.
  • the mixture is homogenized, heated and cooled. The heating can take place at a temperature of 90 ° C for a few minutes and / or a temperature of 125 ° C for a few seconds.
  • the homogenization can also be dispensed with in view of the special texture of the retentate. If homogenization is carried out, this can be done with the aid of a high pressure homogenizer.
  • the intermediate product After the intermediate product has been obtained by homogenizing (optional), heating and cooling the intermediate product obtained by mixing the retentate with sugar, the intermediate product is fermented with lactic acid bacteria. The fermentation takes place at a temperature in the range between 35 0 and 42 0 C. It is stopped by cooling. Then the fermen-based pre-product is subjected to a shearing process in order to smooth it.
  • the fermented preliminary product can be mixed with other ingredients such as fruits, flavors, cereals and the like to obtain an end product. In addition or as an alternative, the fermented preliminary product can also be mixed with other milk products.
  • creamy protein drinks which can possibly also be acidic, can be obtained using milk products produced by the method according to the invention. It is also intended to manufacture cream-like products by mixing milk products obtained by the method according to the invention with cream products. Finally, it is also possible to modify fresh cheese products using milk products obtained with the method according to the invention.
  • the retentate from ultrafiltration and / or diafiltration can be used as a base material (main component) or as a recipe component in the manufacture of dairy products. Use can be made of the special nutritional properties of the retentate, which is available as a fat-ball membrane concentrate. It can also be a further enrichment of the Fat globular membrane material (including phospholipids) take place, for example, in the context of the production of baby food.
  • the retentate of the ultrafiltration and / or diafiltration of buttermilk taking place in the context of the invention can be further processed into drinkable and / or spoonable and / or solid products. It can also be dried.
  • Dairy products to which the fat fraction obtained by ultrafiltration and / or diafiltration of buttermilk with special properties was added as an additive are creamy and smooth in taste, consistency, appearance and mouthfeel with a comparatively low fat content.
  • the invention also relates to the use of a retentate obtained with such a method for the production of baby food, yogurt, yogurt products, cream cheese, soft cheese, semi-hard cheese, processed cheese, hard cheese, dessert, quark, skyr, cheese se, milk bars and milk beverages.
  • a milk product produced using the method according to the invention is distinguished by a particularly high proportion of fat globule membrane material and very small fat globules with a diameter of 2 ⁇ m or less.
  • the proportion of the retentate obtained with the aid of the method according to the invention in milk products according to the invention is between 1% by weight and 100% by weight.
  • the proportion of the retentate is preferably between 10 and 50% by weight. Similar proportions of the retentate obtained using the inventive method can other low-fat products such. B. Quark with a reduced fat content can be added in order to achieve the desired product properties (creaminess, consistency, appearance, etc.). Milk products with a very high proportion of the buttermilk retentate can also be produced if the retentate is not only added, but is used as the predominant ingredient in the formulation (between 50 and 100% by weight).
  • the retentate of ultrafiltration and / or diafiltration in particular can advantageously be further processed within the scope of the invention.
  • the permeate from the filtration can also be used, for example for lactose recovery.
  • the permeate can also be wholly or partially added back to the retentate after further process steps, such as after removal of the lactose.
  • molecules are enriched in the retentate that are larger than a few nanometers.
  • smaller molecules such as water, minerals, lactose and others are permeated.
  • a smaller separation limit is used in the context of ultrafiltration, clogging of the filter pores observed during the microfiltration of milk products is hardly observed.
  • the simultaneous separation of the protein phase as part of the ultrafiltration of buttermilk carried out according to the invention is generally not a disadvantage in the production of dairy products, but rather helps improve the texture in the direction of creaminess and full-bodiedness.
  • FIG. 1 shows a flow chart for a method according to a first embodiment of the invention
  • step Si shows a flow chart for a method according to a second embodiment of the invention.
  • the cream is further processed into butter in step Si in the course of the butter-making process, with buttermilk being produced as a by-product.
  • step S2 the buttermilk is subjected to an ultrafiltration with a separation limit (NMWC) of 10,000 Da, for example.
  • NMWC separation limit
  • the resulting buttermilk permeate contains water, lactose and minerals, among other things.
  • the buttermilk retentate resulting from ultrafiltration contains, among other things, proteins, milk fat globules and fat globule membrane material in concentrated form.
  • This concentrate can be further concentrated in a step S3, for example by reverse osmosis, evaporation, drying and / or diafiltration.
  • the concentrate can then be added to yoghurt, for example, in order to obtain a yoghurt product with a smooth and creamy texture with a comparatively low fat content. It can also be used to improve the structure of other dairy products, such as spoonable and drinkable dairy products, cream cheese, soft cheese, semi-hard cheese, hard cheese and solid products such as milk bars. With a view to the special nutritional properties of the concentrated retentate, it can also be used for the production of baby food.
  • the method shown in FIG. 2 differs from the method explained with reference to FIG. 1 by the following supplementary method steps:
  • the buttermilk is standardized in terms of protein and / or fat content in a process step Sia by adding skimmed milk, skimmed milk concentrate, cream or the like.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne des procédés de fabrication de produits laitiers, du babeurre étant soumis à une ultrafiltration avec un seuil de coupure compris entre 1 000 et 20 000 Da, en particulier entre 5 000 et 15 000 Da, de manière particulièrement préférée d'environ 10 000 Da.
EP20745163.4A 2019-07-24 2020-07-22 Procédés de fabrication de produits laitiers à partir de babeurre et produits laitiers fabriqués à l'aide de tels procédés Pending EP4003040A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102019120026.1A DE102019120026A1 (de) 2019-07-24 2019-07-24 Verfahren zum Herstellen von Milchprodukten und mit solchen Verfahren hergestellte Milchprodukte
DE102020111537.7A DE102020111537A1 (de) 2020-04-28 2020-04-28 Verfahren zum Herstellen von Milchprodukten und mit solchen Verfahren hergestellte Milchprodukte
PCT/EP2020/070648 WO2021013877A1 (fr) 2019-07-24 2020-07-22 Procédés de fabrication de produits laitiers à partir de babeurre et produits laitiers fabriqués à l'aide de tels procédés

Publications (1)

Publication Number Publication Date
EP4003040A1 true EP4003040A1 (fr) 2022-06-01

Family

ID=71784042

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20745163.4A Pending EP4003040A1 (fr) 2019-07-24 2020-07-22 Procédés de fabrication de produits laitiers à partir de babeurre et produits laitiers fabriqués à l'aide de tels procédés

Country Status (2)

Country Link
EP (1) EP4003040A1 (fr)
WO (1) WO2021013877A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN118104740A (zh) * 2022-11-30 2024-05-31 内蒙古伊家好奶酪有限责任公司 酪乳以及基于稀奶油获得酪乳的方法
FI131520B1 (en) * 2023-05-12 2025-06-06 Valio Ltd DAIRY PRODUCT AND METHOD FOR PRODUCING IT
WO2025073857A1 (fr) * 2023-10-03 2025-04-10 Arla Foods Amba Fromage blanc à pâte molle à base de babeurre

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE450074B (sv) * 1982-04-01 1987-06-09 Alfa Laval Ab Sett att forbettra vispbarheten hos gredde genom tillsats av ultrafiltrerat surgjort kernmjolkskoncentrat
FR2943893B1 (fr) * 2009-04-02 2011-05-13 Sojasun Technologies Procede de fabrication d'un produit laitier a teneur reduite en glucides et enrichi en phospolipides, notamment en choline, proteines et calcium

Also Published As

Publication number Publication date
WO2021013877A1 (fr) 2021-01-28

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