EP4142503A1 - Procédés d'obtention de produits laitiers à partir de babeurre, et produits laitiers obtenus par de tels procédés - Google Patents

Procédés d'obtention de produits laitiers à partir de babeurre, et produits laitiers obtenus par de tels procédés

Info

Publication number
EP4142503A1
EP4142503A1 EP20839040.1A EP20839040A EP4142503A1 EP 4142503 A1 EP4142503 A1 EP 4142503A1 EP 20839040 A EP20839040 A EP 20839040A EP 4142503 A1 EP4142503 A1 EP 4142503A1
Authority
EP
European Patent Office
Prior art keywords
retentate
ultrafiltration
less
milk
product
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
EP20839040.1A
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 PCT/EP2020/070648 external-priority patent/WO2021013877A1/fr
Application filed by Molkerei Alois Mueller GmbH and Co KG filed Critical Molkerei Alois Mueller GmbH and Co KG
Publication of EP4142503A1 publication Critical patent/EP4142503A1/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
    • 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
    • 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.
  • the manufacturing processes and product properties can be optimized by suitable pretreatment of the milk.
  • 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 milk products, with which the desired product properties can be achieved with comparatively little effort.
  • this object is achieved by a further development of the known method, which is essentially characterized in that buttermilk from ultrafiltration with a separation limit (NMWC: Nominal Molecular Weight Cut Off) in the range between 1,000 and 20,000 Da, in particular between 5,000 and 15,000 Da, particularly preferably at about 10,000 Da.
  • NMWC Nominal Molecular Weight Cut Off
  • cream made from milk is whipped. This destroys the fat globules of the milk fat and converts the fat-in-water emulsion of the milk into a water-in-fat emulsion, namely butter. A large proportion of the milk comes out as buttermilk, while the butter is kneaded into a homogeneous, pliable mass, then shaped and packaged.
  • buttermilk within the meaning of
  • the invention is based on the finding that fat in buttermilk has special properties, since it consists mainly of fat globular 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 globular 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.
  • the enrichment of buttermilk proteins and fats creates a smooth structure with a reduced fat content and thus reduced energy density compared to normal fat products.
  • different types of separating membranes can be used in the ultrafiltration.
  • ceramic membranes usually with zirconium oxide as an active separating layer
  • spiral wound modules and / or hollow fiber membranes can also be 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.
  • the natural pH value of buttermilk which comes from a buttering process in which the buttering cream is not acidified before buttering ("sweet" buttermilk), is between 6.4 and 6.7.
  • the “sweet” buttermilk is intended to be set to a value between 5.7 and 6.3, in particular between 5.8 and 6.2, before the ultrafiltration.
  • This acidification can be done by adding acid, such as lactic acid or citric acid, or by adding carbon dioxide (C0 2 ).
  • acidifying the buttermilk before ultrafiltration the sensory properties of the end product can be positively influenced. In particular, the sensory predicate “bitter” is reduced.
  • the ultrafiltration it is possible to carry out the ultrafiltration with the acidified product.
  • This can be neutralized, for example, by adding sodium hydroxide solution (NaOH) or Potash lye (KOH) or another basic substance approved for food can be achieved.
  • the functional substances of the buttermilk ultrafiltration retentate can be further enriched by diafiltration.
  • the fat content of the retentate of 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 method according to the invention 1 wt% or less can be set.
  • the protein content of the retentate of the ultrafiltration 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 additive in particular at least one milk product such as skimmed milk, skimmed milk concentrate and / or cream, can be added to the buttermilk before the ultrafiltration and / or diafiltration.
  • 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.
  • mixing buttermilk with skimmed milk in a ratio of about 1: 1 can result in a retentate from ultrafiltration and / or diafiltration, which, like the retentate from a filtration produced without the addition of other dairy products, still contains around 9% protein can, but only a fat content of 0.9%. So end products can be made with 1% fat or less.
  • the retentate of the ultrafiltration and / or diafiltration can be used to obtain an intermediate product with at least one other ingredient, such as sugar, can be mixed.
  • the texture of the products is usually influenced, among other things, by heating the yoghurt milk before fermentation.
  • the usual heating temperatures in known processes for producing yoghurt are in the range between 90 ° C. and 110 ° C. (for a few minutes (1 minute to 10 minutes).
  • the creaminess of the with the process according to the invention obtained products can be optimized to obtain a better mouthfeel if the retentate, the intermediate product and / or the intermediate product for a duration of preferably 1 minute or less, in particular 30 seconds or less, to a temperature of 120 ° C or more, in particular 125 ° C or more, particularly preferably 130 ° C or more, but preferably 150 ° C or less, especially 145 ° C or less.
  • the intermediate product obtained in this way can also be fermented within the scope of the process according to the invention, the temperature of the intermediate product during the fermentation expediently being set to a value in the range between 30 ° C and 45 ° C, in particular between about 35 ° C and about 42 ° C. It has proven to be advantageous in the context of the invention if 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 visually rather coarse and rough structure of the fermented pre-product is transformed into a shiny and smooth structure.
  • the special structure of the yoghurt network obtained when carrying out the method according to the invention enables strong shear effects to be exerted on the fermented preliminary product without it becoming thin or whey as a result.
  • the shear of the fermented preliminary products is expediently described by the shear rate. In rheology, this describes a measure of the mechanical load on a fluid, for example in a shear field.
  • the shear rate is the quotient of the shear stress or shear stress and the dynamically measured viscosity of the fluid.
  • the shear rate describes the shear through the machine, the gap or the filter, regardless of the viscosity.
  • a gentle smoothing process under the action of low shear speeds is used.
  • a filter system or a smooth pipe sieve or a dynamic mixer with low speed can be used.
  • the shear rates are ideally in the range from about IOOM / S up to 500 l / s.
  • the yoghurt networks obtained during the execution of the method according to the invention enable shear speeds in the range of 100 * i / s or more, in particular 2000 * i / s or more. This further improves the texture of the product obtained by the process according to the invention.
  • the shear rate can be 200,000 * i / s or less, in particular 100,000 * i / s or less.
  • the shearing can be effected with the aid of an inline homogenizing machine based on the rotor / stator principle or with the aid of a high-pressure homogenizing machine.
  • 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 yoghurt products obtained with the method according to the invention corresponds to the texture of conventional yoghurt products with a fat content in the range between 3.5 and 10% by weight.
  • 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 ° C and 42 ° C. It is stopped by cooling down. 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.
  • the fermented preliminary product can also be mixed with other milk products.
  • creamy protein drinks can be obtained, which can possibly also be acidic.
  • the production of creamy products by mixing milk products obtained by the process according to the invention with cream products is also contemplated. Finally, it is also possible to modify cream 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 present as a fat-ball membrane concentrate.
  • the fat globule membrane material (including phospholipids) can also be further enriched, 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 at the same time.
  • Dairy products to which the fat fraction obtained in the context of the invention 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, yoghurt, yoghurt 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.).
  • Dairy products with a very high proportion of 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). This creates particularly creamy, cream cheese or dessert-like milk products with or without fermentation with z.
  • the retentate of the 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 chert that are larger than a few nanometers. In contrast, smaller molecules such as water, minerals, lactose and others are permeated.
  • FIG. 1 shows a flow chart for a method according to a first embodiment of the invention
  • FIG. 2 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, among other things, water, lactose and minerals.
  • the buttermilk retentate resulting from ultrafiltration contains, among other things, proteins, milk fat balls and fat ball 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. That Yoghurt, for example, can then be added to concentrate 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. In view of 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.

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  • 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 un procédé d'obtention de produits laitiers, dans lequel du babeurre est soumis à une ultrafiltration avec une limite de séparation dans la plage entre 1000 à 20 000 Da, en particulier entre 5 000 et 15 000 Da, de façon davantage préférée d' environ 10 000 Da.
EP20839040.1A 2020-04-28 2020-12-22 Procédés d'obtention de produits laitiers à partir de babeurre, et produits laitiers obtenus par de tels procédés Pending EP4142503A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
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
PCT/EP2020/087595 WO2021219241A1 (fr) 2020-04-28 2020-12-22 Procédés d'obtention de produits laitiers à partir de babeurre, et produits laitiers obtenus par de tels procédés

Publications (1)

Publication Number Publication Date
EP4142503A1 true EP4142503A1 (fr) 2023-03-08

Family

ID=78260697

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20839040.1A Pending EP4142503A1 (fr) 2020-04-28 2020-12-22 Procédés d'obtention de produits laitiers à partir de babeurre, et produits laitiers obtenus par de tels procédés

Country Status (3)

Country Link
EP (1) EP4142503A1 (fr)
DE (1) DE102020111537A1 (fr)
WO (1) WO2021219241A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI131520B1 (en) * 2023-05-12 2025-06-06 Valio Ltd DAIRY PRODUCT AND METHOD FOR PRODUCING IT

Family Cites Families (3)

* 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
DE102009009932B4 (de) 2009-02-20 2022-03-24 Molkerei Alois Müller GmbH & Co. KG Verfahren zum Behandeln von Milch, mit derartigen Verfahren erhaltene Milchprodukte und Verwendung von mit solchen Verfahren erhaltenden Milchprodukten
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
DE102020111537A1 (de) 2021-10-28
WO2021219241A1 (fr) 2021-11-04

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