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US 10,588,325 B2Granted
Milk and milk-related products
AssigneeArla Foods Amba
InventorsAnja Sundgren, Colin Ray, Jacob Holm Nielsen
Life of this patent
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Abstract
The invention relates to methods for reducing off-flavour in milk-related products, said methods comprising the step of oxidizing lactose in a milk-related product to lactobionic acid. The invention further relates to methods of producing packaged, milk-related products, as well as milk-related products produced by the said methods.
Claims15
A method of producing a milk-related product, the method comprising the steps of:
- a) providing a milk-related product comprising lactose;
- b) oxidising 0.1-5% of the lactose in the milk-related product to lactobionic acid, wherein the oxidation is catalysed by lactose oxidase;
- c) subjecting the milk-related product obtained in step (b) to high-temperature (HT)-treatment comprising:
- (i) heating the milk-related product to a temperature in the range of from +135° C. to +180° C.;
- (ii) maintaining the temperature for a time period of from 25 milliseconds to 10 seconds;
- and
- (iii) cooling the milk-related product,
- wherein the lactose oxidase is added to a concentration of 0.01-0.1% of the milk-related product, and wherein homeboiled milk and egg/sulphur off-flavours in the milk-related product are reduced while shelf life and flavour of the milk-related product are maintained.
5 more elements
A method for reducing off-flavour in a milk-related product, comprising the steps of:
- a) providing a milk-related product comprising lactose;
- b) oxidising 0.1-5% of the lactose in the milk-related product to lactobionic acid, wherein the oxidation is catalysed by lactose oxidase;
- c) subjecting the milk-related product obtained in step (b) to high-temperature (HT)-treatment comprising:
- (i) heating the milk-related product to a temperature in the range of from +135° C. to +180° C.;
- (ii) maintaining the temperature for a time period of from 25 milliseconds to 10 seconds;
- and
- (iii) cooling the milk-related product,
- wherein the lactose oxidase is added to a concentration of 0.01-0.1% of the milk-related product, and wherein homeboiled milk and egg/sulphur off-flavours in the milk-related product are reduced while shelf life and flavour of the milk-related product are maintained.
5 more elements
Dependencies are inferred from the claim text.