Method for producing a milk-based product
AssigneeValio Ltd.
InventorsHarri Kallioinen, Saara Lähtevänoja
Life of this patent
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Abstract
The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.
Claims23
A method for producing a milk-based product, comprising the steps of:
- a) providing a milk raw material;
- b) altering a ratio of casein to total protein of the milk raw material to less than about 0.80;
- c) subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least 150° C. for a period of at most 0.3 sec to inactivate plasmin enzyme in the raw milk material;
- d) cooling the heat-treated milk raw material from step c) to provide the milk-based product.
A method for producing a milk-based product, comprising the steps of:
- a) providing a milk raw material;
- b) subjecting the milk raw material to microfiltration (MF) to provide a MF permeate and a casein concentrate as a MF retentate;
- c) subjecting the MF permeate to ultrafiltration (UF) to provide a UF permeate and a whey protein concentrate as a UF retentate;
- d) combining the casein concentrate with the whey protein concentrate, skim milk, milk minerals and water to provide a milk mixture with a ratio of casein to total protein of less than 0.80,
- e) subjecting the milk mixture to a heat treatment at the temperature of at least 150° C. for a period of at most 0.3 sec to inactivate plasmin enzyme in the raw milk material;
- f) cooling the milk mixture after the heat treatment to provide a milk-based product with no plasmin activity.
A method for producing a milk-based product, comprising the steps of:
- a) providing a milk raw material;
- b) subjecting the milk raw material to microfiltration (MF) to provide a MF permeate and a casein concentrate as a MF retentate;
- c) subjecting the MF permeate to ultrafiltration (UF) to provide a UF permeate and a whey protein concentrate as a UF retentate;
- d) combining the whey protein concentrate with skim milk, cream, a lactose concentrate and water to provide a milk mixture with a ratio of casein to total protein of less than 0.80,
- e) subjecting the milk mixture to a heat treatment at the temperature of at least 150° C. for a period of at most 0.3 sec to inactivate plasmin enzyme in the raw milk material;
- f) cooling the milk mixture after the heat treatment to provide the milk-based product with no plasmin activity.
Dependencies are inferred from the claim text.