Milk-based alternative product and method for producing the same

A cheese alternative product obtainable by a method comprising the steps of a)

• providing edible oil at a temperature of about 50 to 55° C.,
• b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,
• c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,
• d) subjecting the mixture to mild homogenization at about 10 bar,
• e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec, cooling the pasteurized mixture to about 4 to 6° C.,
• g) subjecting the mixture to a curd formation,
• h) performing a curd and whey separation,
• wherein a cheese alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.

A method for producing a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, comprising the steps of:

• a) providing edible oil at a temperature of about 50 to 55° C.,
• b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,
• c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,
• d) subjecting the mixture to mild homogenization at about 10 bar,
• e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,
• f) cooling the pasteurized mixture to about 4 to 6° C.,
• g) further processing of the pasteurized mixture in order to obtain a milk-based product, such as an ice cream alternative product, a custard alternative product, a chilled or frozen dessert alternative product, using appropriate methodologies known in the art suited for each product type,
• wherein a milk-based alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.

A milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, obtainable by a method comprising the steps of:

• a) providing edible oil at a temperature of about 50 to 55° C.,
• b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,
• c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,
• d) subjecting the mixture to mild homogenization at about 10 bar,
• e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,
• f) cooling the pasteurized mixture to about 4 to 6° C.,
• g) further processing of the pasteurized mixture in order to obtain a milk-based product, such as an ice cream alternative product, a custard alternative product, a chilled or frozen dessert alternative product, using appropriate methodologies known in the art suited for each product type,
• wherein a milk-based alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.