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US 12,740,574 B2Granted
Method for producing skim milk powder
AssigneeKabushiki Kaisha Yakult Honsha
InventorsMasatoshi Nakano, Daichi Nihei, Yohei Takahashi, Shotaro Morita
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Abstract
Provided is a method for producing skim milk powder in which the amount of free fatty acids has been increased without bringing about deterioration of flavor. The method for producing skim milk powder comprises a step of carrying out homogenization treatment under temperature conditions of 30 to 55° C. in a process of producing the skim milk powder from skim milk.
Claims19
A method for producing skim milk powder from skim milk, comprising:
- separating a raw milk into a cream component and a skim milk at 10 to 15° C.;
- subjecting the skim milk to homogenization treatment under a temperature of 30 to 55° C.;
- heating and holding the skim milk subjected to the homogenization treatment at a temperature of 50 to 60° C. for 20 to 60 minutes, initiating cooling immediately after the heating and holding, and storing the skim milk subjected to the homogenization treatment for a period of 12 to 96 hours at a temperature of 10° C. or lower;
- after the storing, sterilizing the skim milk at a temperature of 80 to 130° C.;
- and
- subsequently drying the skim milk to obtain the skim milk powder,
- wherein the skim milk powder includes a greater amount of free fatty acids having 14 or more carbon atoms by 20% or more compared to a comparative skim milk powder produced by a method not comprising the homogenization treatment and stored for a period of less than 12 hours.
4 more elements
A method for increasing an amount of free fatty acids in skim milk powder, the method comprising:
- separating a raw milk into a cream component and a skim milk at 10 to 15° C.;
- subjecting the skim milk to homogenization treatment under a temperature of 30 to 55° C.;
- heating and holding the skim milk subjected to the homogenization treatment at a temperature of 50 to 60° C. for 20 to 60 minutes, initiating cooling immediately after the heating and holding, and storing the skim milk subjected to the homogenization treatment for a period of 12 to 96 hours at a temperature of 10° C. or lower;
- after the storing, sterilizing the skim milk at a temperature of 80 to 130° C.;
- and
- subsequently drying the skim milk to obtain the skim milk powder,
- wherein the skim milk powder includes a greater amount of free fatty acids having 14 or more carbon atoms by 20% or more as compared to a comparative skim milk powder produced by a method not comprising the homogenization treatment and stored for a period of less than 12 hours.
4 more elements
Dependencies are inferred from the claim text.