BR112020018072B1 - LACTOSE-FREE MILK PRODUCTS - Google Patents

Abstract

Described herein are lactose-free skimmed milk products or liquid, concentrated or dry lactose-free fat-containing milk products that exhibit stability during thermal processing and storage as a result of the ratio of reducing carbohydrate to milk protein in the dairy products. milk. The osmolality of the lactose-free milk products described here also allows for better nutritional availability when compared to commercially available hydrolyzed lactose milk products.

Description

TECHNICAL FIELD

[001] Lactose-free skim milk products or lactose-free fat-containing milk products with nutritional, organoleptic and functional properties similar to animal milk and additional benefits of reduced osmolality and improved stability during thermal processing and method for preparation.

FUNDAMENTALS OF THE INVENTION

[002] Milk is the milky secretion produced by all species of mammals to feed newborns. The milk of several species of mammals, including cow, goat, sheep, buffalo, camel, llama, yak, horse, reindeer and others, is used in the manufacture of dairy products for human consumption. Mammalian milk contains proteins, fats, minerals, and lactose, but differs in relative proportions of components and species-specific compositional variation. Based on wt% dry solids, cow's milk is about 38% lactose and 25% protein, with a consequent sugar-to-protein ratio of about 1.5 for both natural fat milks. and commercial skimmed.

[003] Newborns of all mammalian species depend on mother's milk for nourishment until they are large enough for their digestive system to allow other food materials to be consumed and nutrients utilized. Humans learned to domesticate animals for the purpose of producing milk for their own nutrition, especially for the growth and development of their children. Animal milk is an important source of minerals, where the typical content per 100mL of whole milk is: calcium (110-130mg); potassium (110-170 mg); phosphorus (90100 mg); magnesium (9-14mg) along with trace minerals including zinc, manganese and fluoride plus vitamins: thiamine, riboflavin and B12.

[004] Milk is a highly desirable component in the human diet not only because of its recognized beneficial balanced nutritional attributes, but also because of its organoleptic characteristics and functionality as an ingredient in a wide range of applications. It can be carefully dehydrated without major loss of nutritional or other properties, either as skim milk products (low fat) or whole milk (containing fat) powder with the compositions shown in Table 1. TABLE 1 : Typical nutritional specification for powdered cow's milk products.

[005] Desirable factors for consumers of liquid milk include nutritional characteristics, fast digestibility, flavor (including sweetness), color, texture, aroma and functionality in applications such as creams, soups, cakes, yogurt, milk chocolate and ice cream. Functionalities of milk products in food applications include water binding, emulsification, whipping, foaming and gelling or thickening. Attractiveness to food processors includes dryness for storage and transport, minimal hygroscopicity of the dried product, and ease of reconstitution.

[006] Lactose, the main constituent of cow's milk, primarily provides energy to the consumer, but also contributes other desirable aspects to milk as a food, which can be processed and preserved and used in a wide variety of food types, including beverages, cheeses, yoghurts, desserts, bakery products and milk chocolate. In such foods, lactose can confer sweetness and flavor, fermentability, viscosity, an important contribution to osmolality and which can affect the colloidal behavior of other milk constituents, such as micellar casein. (Walstra, P., Jenness, R. & Badings, HT (1984) Dairy Chemistry and Physics, Wiley editor; Fox, PF & McSweeney, PLH (1998) Dairy Chemistry and Biochemistry, Springer Science & Business Media editor). Therefore, replacing lactose with alternative digestible carbohydrates has the potential to affect a wide range of physical, organoleptic and functional properties of milk composition. For example, the presence of glucose oligosaccharides can significantly alter emulsification and thickening properties if used as a lactose substitute in a lactose-free milk product.

[007] In certain geographic regions and among certain anthropological types, many people have lost or failed to acquire the ability to fully digest lactose from milk after weaning, where incomplete digestion can result in adverse symptoms including intestinal fermentation, distention, discomfort, and diarrhea. The occurrence of lactose intolerance has been estimated at between 5% in Europe and over 90% in Asia and Africa.

[008] Furthermore, the osmotic impact of a food composition can negatively affect the efficiency of utilization of available nutrition. Faster gastric emptying may result from ingestion of hypo-osmotic food compositions that provide improved nutritional availability. See, for example, Vist, GE and Maughan, RJ (1995) Journal of Physiology 486(2), 523-531, which describe the effects of osmolality and carbohydrate content on the rate of gastric emptying of fluids in man.

[009] It is now known that the inability of certain individuals to comfortably digest animal milk is due to a rapid decline after weaning in the production of the intestinal digestive enzyme - lactase (beta-D-galactosidase) - the enzyme that converts the disaccharide lactose into its monosaccharide components, glucose and galactose. (see Yang Yuexin, Mei He Hongmei Cui and Zhu Wang (2001) The Prevalence of Lactase Deficiency and Lactose Intolerance in Chinese Children of Different Ages. Chinese Medical Journal 113(12): 1129-1132). Lactose is not absorbed by the small intestine, but both glucose and galactose are absorbed. Thus, certain individuals are impaired in their food and nutritional choices due to this condition called lactose intolerance. This has led to the development of carbohydrate-modified milk products whose lactose content is reduced. A carbohydrate-modified milk product is characterized as lactose-free if it contains 0.2% by weight or less of lactose in the product on a dry solids basis.

[010] Several methods have been described for the production of lactose-reduced milk products with similar characteristics when compared to natural milk. Lactose-reduced milk products typically contain 2-20% by weight of the natural lactose content after removing the lactose by filtration (which results in a change in nutritional balance) or by enzymatic or chemical hydrolysis of the lactose to an equal combined weight of glucose and galactose. The glucose and galactose generated by the hydrolysis of lactose results in an approximately four-fold increase in the sweetness of the product and a doubling in the reducing power of the sugar fraction. The reducing power of the sugar fraction in the milk product refers to the ability of a sugar to react with protein in Maillard reactions that can cause browning in the milk product. It is generally understood that the reaction of reducing sugars such as glucose and galactose with milk proteins via Maillard reactions, especially at elevated temperature, results in loss of nutritional value as well as the development of negative organoleptic characteristics. , such as moisture absorption, clumping, and loss of nutritional value due to increased hygroscopicity, as summarized by van Boekel (1998) "Effect of heating on Maillard responses in milk", Food Chemistry, Vol.62, No.4, 403-414 . As lactose, glucose, and galactose are all reducing sugars, lactose hydrolysis can have a dramatic impact on the susceptibility of reduced-lactose milk to Maillard reactions during thermal processing and storage, as discussed by Jansson, T., Clausen, MR, Sundekilde UK, Eggers N., Nyegaard S., Larsen LB, Ray C., Sundgren A., Andersen, HJ and Bertram HC (2014), Lactose-hydrolysed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk”, J. Agricultural and Food Chemistry, Vol. 62, 7886-7896.

[011] Methods of addressing the issues of increased sweetness and increased browning of milk products with hydrolyzed lactose have been proposed, including removing glucose and galactose by filtration. Preparation of a low sweetness hydrolyzed lactose milk using nanofiltration to remove glucose and galactose without significant loss of calcium followed by reconstitution with water has been described in Choi, SH, Lee, SB, and Won, HR (2007 ) Development of Lactose-Hydrolysed Milk with Low Sweetness Using Nanofiltration Asian-Aust. J.Anim. Sci 20: 6, 989-993. Although the sweetness of this composition was reduced when compared to milk with hydrolyzed lactose, the carbohydrate content was not restored, resulting in a loss of nutritional balance and a greatly reduced production efficiency.

[012] There is still a need for lactose-free milk products that have a similar nutritional balance and sweetness to animal milk, despite the absence of lactose. Yet there is also a need for lactose-free milk products that have reduced osmolality to improve nutritional availability. There is also still a need for lactose-free milk products that can be mechanically and/or thermally processed and stored without presenting the problems of browning, discoloration, milk protein degradation and hygroscopicity as exhibited by commercially available hydrolyzed lactose milk products. .

SUMMARY OF THE INVENTION

[013] According to a first aspect of the present invention, there is provided a skimmed milk product or fat-containing milk product comprising a concentrated milk protein component and a carbohydrate component, wherein the carbohydrate component includes: ( i) an amount of a DP1 sugar selected from glucose, galactose, fructose or a combination thereof that is in total 3.0-18.0% w/w of the total carbohydrate component, and (ii) an amount of a DP2 sugar selected from maltose, lactose, sucrose, difructose or a combination thereof that is in total 2.0-40.0% w/w of the total carbohydrate component, and (iii) one or more polysaccharide hydrolysates digestibles selected from the group consisting of dextrins, maltodextrins, maltotriose, glucose syrups, polyfructose, fructose syrups or a combination thereof, wherein one or more digestible polysaccharide hydrolysates provide a total amount of a DP3 oligosaccharide that is 6.0 -26.0% w/w of the total carbohydrate component, and (iv) less than 0.2% w/w of lactose on a dry solids basis;

[014] The milk protein component of the milk product according to the first aspect is between 23.0%-38.0% w/w of the product based on dry solids, and the milk product has a ratio between mass of milk protein and reducing carbohydrate (DP1+DP2+DP3) from 10.0 to 70.0.

[015] According to a second aspect of the present invention, the milk product has a mass ratio of milk protein to reducing carbohydrate (DP1+DP2) of 7.0-56.0.

[016] According to a third aspect of the present invention, the milk product has a milk protein to carbohydrate mass ratio (DP1+DP2+DP3) of 0.20-1.15.

[017] According to a fourth aspect of the present invention, the milk product has a mass ratio of sugar (DP1+DP2) to milk protein mass of 0.08-0.80.

[018] According to a fifth aspect of the present invention, the total mass of DP1 sugar based on dry solids of the milk product is greater than the total mass of DP2 sugar based on dry solids.

[019] One or more of these aspects of the present invention can be combined in order to characterize the milk products described herein.

DETAILED DESCRIPTION OF THE INVENTION

[020] Throughout this specification and the claims that follow, unless the context requires otherwise, the word "comprises" and variations such as "comprises" and "comprising", will be understood to imply the inclusion of an integer or declared step or group of integers or steps, but not the exclusion of any other integer or step or group of integers or steps.

[021] The documents referred to in this descriptive report are included here by reference in their entirety.

[022] Reference to any prior art in this specification is not, and should not be construed as, an acknowledgment or any form of suggestion that prior art forms part of common general knowledge in Australia.

[023] The present invention relates to lactose-free skim milk products or lactose-free fat-containing milk products, which include a concentrated milk protein component and a carbohydrate component. The term "skimmed milk product(s)", as used herein, is to be understood as not containing added fat, but may contain a low level of intrinsic fat-containing material that is not collected with the cream/cream in the standard creaming process. industrial centrifugation of dairy products to separate cream from skimmed milk. The term "lactose-free", as used herein, should be understood to include milk products that comprise less than 0.20% w/w of lactose based on dry solids, more specifically, less than 0.15% w/w of lactose. lactose powder based on dry solids, even more specifically less than 0.10% w/w lactose based on dry solids, and even more specifically between 0%-0.05% w/w lactose based in dry solids.

[024] The concentrated milk protein component of the skim milk products described herein is a milk protein concentrate, a microfiltered milk protein concentrate or a milk protein isolate that is obtained, for example, from milk of farmed mammals such as cow, sheep, buffalo, camel, llama, reindeer, horse, yak or goat. The protein component of the concentrated milk is preferably between 23.0-38.0% w/w of the milk product based on dry solids.

[025] The milk protein concentrate component may contain 50.0%-95.0% of milk protein on a weight-for-weight (w/w) basis, more specifically, 60.0%-92.0% of milk protein on a w/w basis and even more specifically, 70.0-91.0% milk protein on a w/w basis. The protein component of concentrated milk may contain 0.005-20.0% carbohydrates such as lactose on a w/w dry solids basis, more specifically 0.05%-16.0% carbohydrates on a w/w basis. w of dry solids and even more specifically, less than 10.0% of carbohydrates on a w/w of dry solids basis.

[026] As stated earlier, milk protein can react with reducing sugars through Maillard reactions, especially during heating. The inventors have found that carbohydrate modified milk products having a certain ratio between the sugar reducing power and the milk protein content will allow mechanical and/or thermal processing and storage stability of the milk products at the same time. preventing or minimizing the occurrence of browning, discoloration, milk protein degradation and/or hygroscopicity when compared to a commercially available hydrolyzed lactose milk product.

[027] Lactose and its hydrolyzed derivatives, glucose and galactose, are all reducing sugars. Other sources of reducing sugars in the lactose-free milk products of the present invention are polysaccharide hydrolysates which are digestible by humans and animals. Examples of digestible polysaccharides that can be partially or completely hydrolyzed include starch and inulin (polyfructose). Those resulting from the partial hydrolysis of starch may include dextrins, maltodextrins, maltotriose and glucose syrups.

[028] As starch is a glucose polymer, its partial hydrolysis gives rise to maltodextrins containing multiple components with different Degrees of Polymerization (GP). Maltodextrins may include glucose (herein referred to as a DP1 sugar as it is a monosaccharide), maltose (hereinafter referred to as a DP2 sugar as it is a disaccharide), maltotriose (hereinafter referred to as a DP3 oligosaccharide as it is a trisaccharide) and oligosaccharides with four or more saccharide molecules (DP4+). As lactose is a disaccharide (DP2), its hydrolysis results in equal amounts of glucose and galactose (both DP1 sugars). Other DP2 sugars that may be included in the carbohydrate component of the milk products described herein include sucrose and difructose, which are both disaccharides. The established carbohydrate polymer nomenclature is summarized by Cummings and Stephen as follows: DP1 and DP2 carbohydrates are sugars, DP3-DP9 carbohydrates are oligosaccharides, and polymers greater than DP10 are polysaccharides (Cummings and Stephen (2007) Carbohydrate terminology and classification European Journal of Clinical Nutrition Supplement 1, S5-S18).

[029] The total amount of DP1 sugar (selected from glucose, galactose, fructose or a combination thereof) present in the milk products described in this document is 3.0-18.0% w/w of the total carbohydrate component. The total amount of DP2 sugar (selected from maltose, lactose, sucrose, difructose or a combination thereof) present in the milk products described herein is 2.0-40.0% w/w of the total carbohydrate component. The total amount of DP3 oligosaccharide present in the milk products described herein (which may be provided by one or more digestible polysaccharide hydrolysates, which include dextrins, maltodextrins, maltotriose, glucose syrups, polyfructose, fructose syrups or a combination of these same) is 6.0-26.0% w/w of the total carbohydrate component.

[030] The total amount of DP1 sugar in the milk products described here can also be expressed in terms of mass per unit volume, such as between 0.18-1.00 g/100 mL in aqueous skimmed milk product containing 10 .0% w/w of total solids. The total amount of DP2 sugar can be between 0.13-2.20 g/100 mL in aqueous skim milk product containing 10.0% w/w total solids.

[031] In the milk products described here, the reactivity of milk protein is effectively uniform due to its uniform source and processing steps, but the reactivity of one or more of the digestible polysaccharide hydrolysates is variable according to the component composition carbohydrate selected to replace lactose.

[032] Digestible polysaccharide hydrolysates, such as maltodextrins, are commercially characterized by their Dextrose Equivalence (DE), which is a measure of the reducing sugar content of the carbohydrate material and can be defined chemically by quantifying the mono-, di- , and higher trisaccharides by a well-established method such as HPLC. ED can be provided by the supplier as well or can be determined by redox titration. Table 1a below presents the theoretical and observed ED values for glucose polymers as reported in the brochure "Nutritive Sweeteners From Corn" published by the US Corn Refiners Association (2006), Table III, page 31. TABLE 1A: Theoretical and Observed Values of ED for glucose polymers, summarized in the brochure “Nutritive Sweeteners From Corn” published by the US Corn Refiners Association (2006), Table III, page 31 and reproduced here as Table 1a * Determined by the Corn Refiners Association Analytical Method E-26

[033] The milk products described herein may include one or more digestible polysaccharide hydrolysates having an ED value comprised between 8 and 43, more specifically, an ED of 8-41, even more specifically, an ED of 8-31 , even more specifically, an ED of 15-31, and even more specifically, an ED of 28-31, and even more specifically, an ED of 17-20.

[034] The source of the digestible polysaccharide hydrolyzate may, for example, be corn, rice or any other source of hypoallergenic plant material. Preferably, the digestible polysaccharide hydrolyzate is selected from a range of commercially available starch hydrolyzate materials, including dextrins, maltodextrins, glucose syrups and sugars as described by Sun et al (2010) (Sun J., Zhao R, Zeng J, Li G. Li X. (2010) Characterization of Dextrins with Different Dextrose Equivalents (DE. Molecules. 15, 5162-5173). Preferably, the digestible polysaccharide hydrolyzate is a maltodextrin. The US Food and Drug Administration (US FDA) defines maltodextrins as non-sweet nutritive saccharide polymers that have an average ED less than 20 and nutritive saccharide polymers in which the average reducing sugar content is 20 ED or more are defined such as dry glucose syrups. The term maltodextrin as used herein is to be understood as dry nutritive saccharide oligomers or polymers with DE values between 8 and 43. Dry glucose syrups with a DE greater than 43 are more difficult to manufacture due to their hygroscopicity increased and are therefore more expensive and difficult to handle, especially in dry products.

[035] The carbohydrates DP1, DP2, DP3 and DP4+ are the major contributors to the sweetness of the milk products described here. Table 2 below shows the sweetness of various carbohydrates relative to the sweetness of sucrose, as disclosed in the document entitled "Relative Sweetness Values for Various Sweeteners" which is available at: http://owlsoft.com/pdf docs/WhitePaper/Rel Sweet .pdf. Consequently, glucose has 74% of the sweetness of sucrose on a weight/weight basis. Digestible polysaccharide hydrolysates of defined sweetness and composition, other than those listed in Table 2, can also be included in the carbohydrate component of the milk products described here. TABLE 2. Relative sweetness factors of selected digestible carbohydrates

[036] To the extent that a DP3 sugar such as maltotriose contributes less to the overall sweetness of the milk product due to its lower Relative Sweetness Value (Table 2), it also contributes less to the reduction potential of the carbohydrate component in relation to its mass when compared to the reducing potential of the DP1 sugar(s) and the DP2 sugar(s).

[037] The type and amount of carbohydrate ingredients selected from the carbohydrate component are determined and calculated to be such that, when added to the amount of residual carbohydrate that may be present as hydrolyzed lactose in the milk protein source or any source mineral derived from animal milk (and possibly any source of fat), the total carbohydrate content of the milk product is equivalent or similar to that of the natural fat-containing or skim milk product.

[038] The potency of the combined mass and the reducing properties of the carbohydrate component of the milk product in reacting with the protein component of the concentrated milk is described here as the Reducing Carbohydrate (RC). The CR is defined as the product of the ED of the carbohydrate component (which is dimensionless) and the mass of the carbohydrate component (which can be expressed as a unit of mass, such as grams, or a unit of mass per volume, such as grams/100 mL) as indicated in Formula (I) below. CR = ED* [carbohydrate]. (I) where: ED = Dextrose Equivalence [carbohydrate] = mass of carbohydrate

[039] Consequently, the CR has the mass measurements. The CR indicates the potential of each monosaccharide (DP1 sugar), disaccharide (DP2 sugar) and trisaccharide (DP3 oligosaccharide) present in the carbohydrate component of the milk product to react with the lysine residues of the milk protein component in the milk product by Maillard reactions that contribute to browning during thermal processing. All DP1, DP2, DP3 and DP4+ carbohydrates present in maltodextrins, for example, are reducing saccharides to some extent according to DP, as each sugar or oligosaccharide has a terminal aldehyde reducing moiety.

[040] The CR of the milk product can be obtained by adding the CR of DP1 sugar, DP2 sugar and DP3 oligosaccharide present in the milk product as follows: CR of DP1 = ED (of DP1)* mass (of DP1); CR of DP2 = ED (of DP2)* mass (of DP2); CR of DP3 = ED (of DP3)* mass (of DP3); and, CR (from milk product) = CR(DP1) + CR(DP2) + CR(DP3).

[041] Although DP4+ oligosaccharides may be present in the milk products described in this document, the reducing potential per unit mass of carbohydrate decreases with increasing DP. Consequently, the CR is limited to the sum of the CR values for DP1 to DP3. Furthermore, sums of DP1+DP2+DP3 mass may not add up to 100, as the sum does not take into account the mass of DP4+ oligosaccharides present.

[042] The CR (of the milk product) can then be divided by the mass of the milk protein present in the concentrated milk protein component to obtain the ratio between the mass of the milk protein and the reducing carbohydrate. Since the mass of milk protein can be expressed as a unit of mass, such as grams, or a unit of mass per volume, such as grams/100 mL, the ratio of reducing carbohydrates (DP1+DP2+DP3) to milk protein is dimensionless . The proportion between the reducing carbohydrate (DP1+DP2+DP3) and the milk protein of the milk products described in this document can be any number included in the range of 10.0-70.0, more specifically, any number included in the range of 12.0-64.0, even more specifically, any number in the range 19.0-50.0; even more specifically, any number in the range 32.0-60.0, even more specifically, any number in the range 35.0-50.0. Surprisingly, the inventors found that, by preparing milk products with such proportions, many of the milk products did not show browning after thermal processing, despite the mass total of DP1 sugar being greater than the mass total of DP2 sugar with based on dry solids. The total mass of the DP1 sugar(s) based on dry solids may be greater than the total mass of the DP2 sugar(s) based on dry solids by a factor which is any amount that falls within the numeric range from 1.05 to 5.00. Consequently, the total mass of the DP1 sugar(s) can be greater than the total mass of the DP2 sugar(s) by a factor of 1.05, 1.10, 1.15, 1.20 , 1.25, 1.30, 1.35, 1.40, 1.45, 1.50, 1.55, 1.60, 1.65, 1.70, 1.75, 1.80, 1 .85, 1.90, 1.95, 2.00, 2.05, 2.10, 2.15, 2.20, 2.25, 2.30, 2.35, 2.40, 2.45 , 2.50, 2.55, 2.60, 2.65, 2.70, 2.75, 2.80, 2.85, 2.90, 2.95, 3.00, 3.05, 3 .10, 3.15, 3.20, 3.25, 3.30, 3.35, 3.40, 3.45, 3.50, 3.55, 3.60, 3.65, 3.70 , 3.75, 3.80, 3.85, 3.90, 3.95, 4.00, 4.05, 4.10, 4.15, 4.20, 4.25, 4.30, 4 .35, 4.40, 4.45, 4.50, 4.55, 4.60, 4.65, 4.70, 4.75, 4.80, 4.85, 4.90, 4.95 , 5.00. Specifically, the total mass of the DP1 sugar(s) can be greater than the total mass of the DP2 sugar(s) by a factor of 1.25 to 4.25, more specifically, 1.35 to 3.50, even more specifically, 1.40-2.65, and even more specifically, 1.45-1.75.

[043] The milk products described here can also be characterized by the reducing carbohydrate (CR) of DP1 sugar and DP2 sugar divided by the mass of milk protein present as follows: CR of DP1 = ED (of DP1)* mass (of DP1); CR of DP2 = ED (of DP2)* mass (of DP2) and, CR (DP1+DP2)/milk protein = CR(DP1) + CR(DP2)/mass of milk protein

[044] The proportion between the mass of milk protein and CR (DP1+DP2) of the milk products described here can be any number in the range of 7.0-56.0, more specifically, any number in the range of 13.0-51.0, even more specifically, any number in the range 23.0-51.0; even more specifically, any number in the range 23.0-44.0, even more specifically, any number in the range 28.0-44.0.

[045] The milk products described here can also be characterized by the proportion between the sum of the masses of DP1 sugar, DP2 sugar and DP3 oligosaccharide and the mass of milk protein present as follows: [mass (of DP1) + mass (of DP2) + (DP3) mass]/milk protein mass

[046] The proportion between the mass of (DP1+DP2+DP3) and the milk protein of the milk products described here can be any number within the range of 0.20-1.15, more specifically, any number included in range of 0.300.75, even more specifically, any number in the range of 0.40-0.75.

[047] The milk products described in this document can also be characterized by the ratio between the sum of the masses of the DP1 and DP2 sugars and the mass of milk protein present as follows: [mass (of DP1) + mass (of DP2)] /mass of milk protein

[048] The ratio between mass (DP1+DP2) and milk protein mass of the milk products described here can be any number in the range of 0.08-0.80, more specifically, any number in the range of 0 .30-0.75, even more specifically, any number in the range 0.15-0.75.

[049] The lactose-free milk products described here are suitable for people with different dietary or organoleptic preferences according to the amount and type of fat contained in the product. The lactose-free milk products described here may allow for isotonic or hypotonic feeding, which may improve the nutritional availability of the milk product. It is observed that the normal serum osmolality is 275-295 mOsmol/kg (see Mendez et al 2015 FASEB Journal 29 1 Supplement 583.1). The lactose-free milk products described here can have an osmolality of 170-295 mOsmoles/kg. In the case of a skimmed milk product as described herein, which contains minerals derived from animal milk, the product may have an osmolality of 170-250 mOsmoles/kg, more specifically 173-243 mOsmoles/kg, and even more specifically , 173-209 mOsmoles/kg. The osmolality of a skim milk product, as described herein, which contains minerals not derived from animal milk can be 185-295 mOsmoles/kg, more specifically, 191-273 mOsmoles/kg, and even more specifically, 197-230 mOsmoles /kg.

[050] The lactose-free milk product, as described in this document, may be in the form of a dry powder and may be equivalent in terms of milk fat content to whole milk powder (LPI) or the fat content may be bigger or smaller. A lactose-free skimmed milk product as described herein may be in powdered form and may be equivalent in milk fat content to skimmed milk powder (LPD). If the milk product includes fat, the fat may be in the form of lactose-free cream or anhydrous lactose-free milk fat, either of which is obtained from the milk of a farmed mammal, e.g. cow, sheep , buffalo, camel, llama, reindeer, horse, yak or goat. The fat in the milk products described herein may also be obtained from a suitable animal or vegetable source. A milk product as described in this document is considered to be a dry powder if the product has 0-10.0% w/w of moisture content, more specifically 0-6.0% w/w of moisture content.

[051] The lactose-free milk products described herein may also be included in a liquid (at a temperature, for example, 5-25°C), such as drinks or yogurt, a solid, such as ice cream or frozen yogurt (at at a temperature, for example below 5°C) or they may be in the form of a concentrated milk product (at a temperature, for example, 5-25°C). A milk product as described in this document is considered to be concentrate if the product (excluding fat content) has between 15.0-85.0% w/w water.

[052] The lactose-free milk products described here have physical and functional characteristics similar to natural milk products, such as flavor, color, solubility, viscosity, freezing point and emulsification.

Preparation of lactose-free skimmed milk products

[053] A lactose-free skim milk product is prepared as a liquid, a liquid concentrate or a dry powder suitable for reconstitution. For the preparation of such lactose free skimmed milk powder (LPD-SL) product, the ratio of total digestible carbohydrate to milk protein is preferably comparable to that of total lactose skimmed milk powder (LPD) in order to provide a balance adequate nutrition for adult consumers. The viscosity of this skimmed milk product when reconstituted from the lactose-free skimmed milk powder product is such that it is comparable to skim milk at the same temperature and solids content.

[054] An amount of lactose-free concentrated milk protein such as milk protein concentrate (MPL), microfiltered milk protein concentrate (CPLM) or milk protein isolate (IPL) is added to one or more digestible polysaccharide hydrolysates and a quantity of minerals. Concentrated milk protein can be produced by filtration techniques to generate concentrated milk protein that contains less than 15.0% w/w lactose and preferably less than 10.0% w/w based on dry solids. Preferably, such protein-enriched products contain greater than 80.0% w/w protein on a dry solids basis.

[055] IPL can be produced by diafiltration of CPL with water or aqueous solvent not containing suitable lactose to provide a protein-enriched product containing less than 3.0% w/w of lactose based on dry solids and, preferably, greater than 90.0% w/w protein on a dry solids basis. CPL, CPLM or IPL can be further modified by processes in order to achieve certain characteristics, for example to adjust the mineral content, such as cation exchange to modify the content of divalent calcium and magnesium ions.

[056] To provide a proper mineral balance in the lactose-free skim milk product, it is acceptable to use non-dairy derived minerals as suitable food-grade inorganic chemicals. Alternatively, minerals derived from animal milk from mineral-rich co-product concentrates arising from chromatographic or membrane processing of milk or whey can also be used as the source of minerals. These concentrates are treated with the lactase enzyme in an amount and under the above-mentioned conditions to hydrolyze the residual lactose and make them lactose-free. The galactose and glucose content in the lactose-free mineral concentrates is determined by any suitable method, preferably by HPLC, as a measure of sweetness and DE. The carbohydrate component in the skimmed milk product arises from the hydrolysis of lactose, one or more hydrolysates of digestible polysaccharides, as well as the carbohydrate that is present in the protein component of the milk and any minerals derived from animal milk.

[057] To achieve a lactose-free composition, the residual lactose in the components derived from animal milk is hydrolyzed with the enzyme lactase to give rise to monosaccharides. For example, commercial lactase is added to liquid CPL, CPLM or IPL at a temperature in the range of 0 to 40°C, and preferably in the range of 2 to 10°C, to minimize bacterial growth. An amount of lactase relative to the lactose content is added as recommended by the enzyme manufacturer over a period of time so that the lactose content decreases enough to obtain a lactose-free state. The galactose and glucose content in the lactose-free CPL, CPLM or IPL is determined by any suitable means, preferably by HPLC, as a measure of sweetness and ED.

[058] The hydrolysis products of lactose (i.e., glucose and galactose) are much sweeter than lactose at the same concentration. The sweetness of the lactose-derived monosaccharides along with that of the maltose and glucose of selected digestible polysaccharide hydrolysates additively combine to provide the overall sweetness of the entire composition. It is therefore technically challenging to predict taste outcomes from different lactose-free compositions. For example, maltodextrins with different sugar contributions or milk protein fractions that contain intensely flavored low molecular weight components such as minerals and non-protein nitrogenous compounds can alter the taste of the milk product.

[059] The non-dairy digestible polysaccharide hydrolyzate to provide the necessary contribution to composition and sweetness can be a single dextrin material with designated ED and sugar content (eg DP1 and DP2 sugar content). Alternatively, it can be a mixture of two or more hydrolysates of digestible polysaccharides with different ED values and sugar content, which together, in appropriate proportions, will provide the necessary contribution of sweetness, ED and sugar content.

[060] Although, as mentioned above, the monosaccharide and disaccharide content of the polysaccharide hydrolyzate is primarily what provides the sweetness and ED, the inventors found that the larger saccharide oligomers and polysaccharides can negatively contribute to the viscosity and mouthfeel of the product of skimmed milk without lactose. It is therefore necessary to select one or more digestible polysaccharide hydrolysates that provide not only the necessary sweetness and DE, but also the desired viscosity and organoleptic properties.

[061] The selected polysaccharide hydrolyzate(s) is/are preferably dispersed in an amount of water sufficient to facilitate its mixing with aqueous dispersions of the other components of the lactose-free skimmed milk product . Alternatively, the polysaccharide hydrolyzate(s) is/are added in dry form to the aqueous dispersions of the other components under vigorous mixing. Optionally, other nutrient materials such as vitamins, trace elements, nutritional cofactors, coloring and flavoring can be added to the aqueous mixture of selected components. Additional materials to increase the acceptability/appetability of the lactose-free skimmed milk product can be further added.

[062] Alternatively, all animal milk-derived components of the lactose-free skimmed milk product (minerals derived from animal milk and/or milk protein) can be combined without prior treatment with the enzyme lactase, and subsequently the ingredients combined are treated with lactase, as mentioned above, to generate a lactose-free skim milk product. The galactose and glucose content in the lactose-free blended dairy components is determined by any suitable method, preferably by HPLC, as a measure of sweetness and DE. To this mixture of combined lactose-free dairy components is added the selected digestible polysaccharide hydrolyzate.

[063] Alternatively, if the lactose content of components derived from animal milk is accurately determined, so that the galactose and glucose content from the hydrolysis of lactose by the enzyme lactase is predicted and the amount and type of carbohydrate is not - lactose can be predicted, then a mixture containing all dairy and non-dairy ingredients can be treated with the lactase in combined form to generate a lactose-free skim milk product.

[064] The aqueous mixture of selected lactose-free components may be pasteurized or otherwise heat treated to ensure a sterile product, homogenized to ensure uniform distribution, concentrated by evaporation and dried using standard dairy product manufacturing equipment and methods . Optionally, the evaporated concentrate can be dried in a multistage process as standard procedure in the dairy industry, so that the powdered product is in agglomerated form.

[065] From an aspect of consumer acceptability/convenience of the food manufacturer, the lactose-free skimmed milk products described here must have color, flavor, odor and taste/texture similar and comparable to natural milk products as well as the same ease of use, shelf stability and usability properties. For food manufacturing, functional properties including solubility, dispersibility, emulsification, foaming, viscosity, hygroscopicity and susceptibility to browning during thermal processing need to be comparable to those of milk and natural milk products.

Preparation of lactose-free fat-containing milk products

[066] A lactose-free fat-containing milk product is prepared as a liquid, a liquid concentrate or a dry powder (lactose-free fat-containing animal milk powder (LPG)) that is suitable for reconstitution. For the preparation of such lactose-free fat-containing animal milk product, the ratio of milk protein to digestible carbohydrate is preferably comparable to that of whole milk powder and skimmed milk powder to provide a proper nutritional balance for consumers. The viscosity of such a lactose-free fat-containing animal milk product when reconstituted from the lactose-free fat-containing powdered milk product is such that it is comparable to that of natural milk having the same fat content at the same temperature and solids content.

[067] Typically, fat-containing animal milk has a recognizable taste and sweetness that are predominantly a consequence of the fat and lactose content. This digestible carbohydrate content and sweetness is similarly provided in the lactose-free fat-containing milk products described herein. The creamy texture is also provided by the significant emulsified fat content.

[068] An amount of lactose-free concentrated milk protein as a milk protein concentrate (MPC) or milk protein isolate (IPL) or microfiltered milk protein concentrate (CPLM) product is produced as above and the lactose content Residual hydrolyzate is determined as reducing sugars, galactose and glucose.

[069] An appropriate amount of one or more lactose-free dairy or food-grade mineral concentrates, as mentioned above, is selected to provide the desired content of certain elements and the residual hydrolyzed lactose content is determined as reducing sugars, galactose and glucose .

[070] An appropriate amount of lactose-free cream is selected according to the fat content of the cream and the desired fat content of the lactose-free fat-containing milk product that is required. Residual hydrolyzed lactose content is determined as reducing sugars, galactose and glucose.

[071] The combined contributions to the carbohydrate content, sweetness, and ED of the lactose-free milk product from the milk-derived components are provided by the total content of each galactose and glucose. As a reference value, LPD has a sweetness value of 8.5, according to Table 2, calculated as the (lactose sweetness value, 16) x (composition ratio provided by lactose, 0.53) calculated on dry solid basis.

[072] Residual lactose from animal milk-derived components, such as milk mineral concentrates, cream and milk protein concentrates, when hydrolyzed, can be used to contribute to sweetness and other functional properties in the milk product lactose free. A carbohydrate composition having a greater proportion of monosaccharide than disaccharide can be used and can replace lactose to prepare lactose-free milk products with acceptable taste, appearance and functionality. Furthermore, it has been found that hydrolyzed lactose from cream and mineral concentrates from milk may allow the use of low DE maltodextrins in lactose-free fat-containing milk products, which is advantageous in terms of cost and manufacturability.

[073] To prepare a fat-containing lactose-free milk product, it is preferred that milk fat in the form of cream is selected as a component of the composition. Such sour cream can differ greatly in fat content and, accordingly, in lactose content. This cream is made lactose-free by adding the lactase enzyme in the above-mentioned amount and under the conditions before adding other components to the aqueous mixture. As cream contains lactose, the cream with hydrolysed lactose that is added contributes to the sweetness and monosaccharide (DP1) content of the fat-free lactose-free milk product. The galactose and glucose content in the lactose-free cream is determined by any suitable method, preferably by HPLC as a measure of sweetness and ED.

[074] Optionally, dairy fat, such as anhydrous milk fat, or other fat or oil of animal or vegetable origin is selected and is added to the aqueous mixture of selected components.

[075] The non-dairy carbohydrate ingredient providing the necessary ED contribution to the composition and sweetness may be a single designated ED digestible polysaccharide hydrolyzate, provided that the composition is one in which the required amount of carbohydrate imparts the required amount of sweetness. Alternatively, it may be a blend of two or more digestible polysaccharide hydrolysates having different ED values, which together, and in suitable proportions, will provide the desired sweetness and ED contribution from the required carbohydrate contribution. While it was noted above that the monosaccharide and disaccharide content of the digestible polysaccharide hydrolyzate(s) is primarily what imparts sweetness, larger saccharide oligomers in the polysaccharide hydrolyzate can negatively contribute to viscosity. and the mouthfeel of the lactose-free fat-containing milk product. Polysaccharide hydrolysates must not only provide the necessary sweetness and DE, but also the desired viscosity and organoleptic properties.

[076] The amounts of lactose-free CPL, CPLM or IPL, lactose-free minerals, lactose-free cream and the required amount of selected digestible polysaccharide hydrolyzate, preferably in concentrated aqueous dispersion, are combined. Alternatively, the dry components are dispersed in the liquid components to minimize the amount of water in the composition and thus improve the efficiency of other processing steps such as, but not limited to, homogenization, pasteurization, evaporation and drying.

[077] Additional nutrient materials and materials to increase the acceptability of the lactose-free fat-containing milk product as above may be added as well.

[078] The aqueous mixture of the selected lactose-free components is pasteurized or otherwise heat treated, homogenized, concentrated by evaporation and dried as noted above using standard dairy product manufacturing equipment and methods.

[079] As the ratio of carbohydrate to protein in the lactose-free fat-containing milk product is the same as in LPD, on a fat-free basis, a production efficiency of about 100% is achieved based on the milk protein supplied in relation to potential yield as LPD. The actual yield of the product is higher due to the additional fat.

[080] The following non-limiting examples further describe the milk products of the present invention and it should be understood that modifications and/or alterations of the examples, which would be evident to a person skilled in the art based on the disclosure presented in this document, are also deemed to be within the scope and spirit of the invention as defined in the appended claims.

EXAMPLE 1 - Laboratory scale preparation of lactose-free liquid skim milk products with nutritional balance comparable to skim milk, in order to identify digestible polysaccharide hydrolysates suitable to replace lactose when minerals derived from animal milk are included.

[081] In terms of industrial relevance, the commercial dairy materials were sourced from a modern dairy that routinely produced milk protein concentrates (MPC) and milk isolates using membrane technology and recovered mineral components, lactose and other milk fractions by a range of technologies. All dairy ingredients were obtained from compositional analyzes carried out by the dairy factory laboratory. Analytical details are presented in Table 3. TABLE 3: Compositions of dairy ingredients

[082] Digestible polysaccharide hydrolysates prepared by partial enzymatic hydrolysis of corn starch were obtained as maltodextrins from various commercial suppliers covering a wide range of Dextrose Equivalence.

[083] To assess the suitability of each of the available maltodextrin products to replace lactose in lactose-free skim milk products, small batches of skim milk products were prepared using aliquots of mixed dairy ingredients from those listed in Table 3 to to which the same amount of one of the tested maltodextrins was added.

[084] The skimmed milk products of Example 1 have the composition expressed as g/100 g of mixture, as shown in Table 4. TABLE 4: Composition of the skimmed milk products of Example 1

Preparation of skimmed milk compositions

[085] CPL-85 (43g) and commercially available milk-derived mineral powder (8g) and mineral concentrate (11g) were mixed in water (985g) and stirred until completely dispersed to produce a blend of dairy ingredients. To an aliquot (95g) of the dairy ingredient mixture, maltodextrin (5g) was added under vigorous stirring. To each fully dispersed mixture, lactase enzyme (15 µL, GODO YNL2 yeast lactase) was added and incubated overnight at 8°C. Samples were heated to 65°C for 10 minutes and cooled rapidly to room temperature to deactivate lactase and sterilize the products.

[086] Additional control samples were prepared as follows: (1) a batch that did not include maltodextrin and was not treated with lactase; 1(vii); (2) a group that included a carbohydrate component of maltodextrin with a DE of 40-43 and lactose was prepared by mixing lactose and maltodextrin to approximate the case where CPL80 provided the milk protein content with a higher content of lactose, and digestible polysaccharide hydrolyzate containing predominantly DP2 (maltose) was used to more accurately reproduce the carbohydrate content of normal milk; the batch was treated with lactase to produce a lactose-free skim milk product; 1(viii)(3) A batch of commercial skimmed milk powder was prepared at the same total solids concentration as skim milk compositions 1(i) through 1(vi) and the batch was treated with lactase to produce a skimmed milk product. skimmed milk with reduced lactose; 1(ix).

[087] In order to characterize the carbohydrate content of the lactose-free skimmed milk compositions, portions of all compositions were precipitated with an equal volume of 100% isopropanol and centrifuged at 12,000 rpm for 1 minute to remove any sediment, and portions of the cleared supernatants were further diluted 1/5 with 0.4% orthophosphoric acid and microfiltered prior to injection onto the HPLC column. The resulting sample dilution was 1/10.

[088] Detailed analyzes of DP1 sugar, DP2 sugar, DP3 oligosaccharide and DP4+ larger oligosaccharides of each of the compositions were performed by HPLC using a ResEX RHM H+ monosaccharide chromatography column with 0.4% orthophosphoric acid (v /v) as operational eluent at 30°C and a refractive index detector. The extinction coefficient for 1g/L of maltose (DP2) was 56260, for 1g/L of glucose (DP1), 58470 and for 1g/L of galactose (also DP1), 56713. The extinction coefficient for maltotriose (DP3) was not measured, but assumed to be the same as maltose on the basis that there was very little difference between the DP1 and DP2 extinction coefficients that were measured. The calculation of the DP4+ fraction was limited by column capacity, so the mass balance, when necessary, was adjusted to recover the total mass by adjusting the DP4+ fraction. The carbohydrate components of skimmed milk products are shown in Table 5. The DP1 and DP2 sugars in Examples 1(i) to 1(vi) and 1(viii) in Table 5 below are considered to arise from the hydrolysis of lactose and the minerals derived from animal milk, as well as the DP1 and DP2 sugar content in the added maltodextrin. The DP3 and DP4+ oligosaccharides present in Examples 1(i) to 1(vi), 1(viii) arise from the added maltodextrin. TABLE 5: Composition of the main components of different skimmed milk products of Example 1. The contents of the carbohydrate component were determined by HPLC analysis. (Note: Values shown in Table 5 are in g/100mL of undiluted liquid skimmed milk product, unless stated in grams on a dry solids basis). Glu = glucose Gal = galactose bss = basis on dry solids ED = Dextrose equivalence of maltodextrin tested MD = maltodextrin DP1 = Degree of polymerization of the sugar is 1, specifically, galactose and glucose DP2 = Degree of polymerization of the sugar is 2, specifically, maltose DP3 = Degree of oligosaccharide polymerization is 3, specifically, maltotriose DP4+ = Degree of oligosaccharide polymerization is 4 or greater 1 Two different commercial ED 28-31 products were used, which differed in the proportions of DP1 and DP2. 2 * Control sample without maltodextrin and lactase treatment. 3 ** Added carbohydrate contained 86% maltodextrin ED 40-43 and 14% lactose. In this control, CPL-80 provided the milk protein content and the digestible polysaccharide hydrolyzate containing predominantly DP2 (maltose) was used to more faithfully reproduce the carbohydrate content of normal milk. The composition was treated with lactase to produce a lactose-free product.

[089] The proportions between milk protein mass and calculated reducing carbohydrates of milk products are shown in Table 6. As an example, the CR (DP1+DP2+DP3) for Example 1(i) was calculated using- if the DE values observed in Table 1a as follows: CR (DP1+DP2+DP3) = [(0.81g/100mL (DP1 sugar mass) x 100 (DP1 sugar DE)) + (0.29g/ 100mL (DP2 sugar mass) x 58 (DP2 sugar DE)) + (0.35 g/100mL (DP3 sugar mass) x 39.5 (DP3 sugar DE))] = (81 + 16.8 + 13.8) = 111.6 g/100mL

[090] The ratio between the mass of milk protein and CR in Example 1(i) is then calculated by dividing the total CR by the mass of milk protein present in Example 1(i) as follows: (111.6g /100mL)/3.5g/100mL = 31.9.

[091] As DP4+ oligosaccharides may be present in the milk products described in this document, the mass sums of DP1+DP2+DP3 may not total 100. The reason why DP4+ is not included in the calculation of the mass ratio of milk protein and CR is that the effect of DP4+ oligosaccharides on the nutritional, organoleptic and functional properties of milk products is considered minimal when compared to the effect of DP1, DP2 and DP3 sugars present. TABLE 6: Calculation of the proportion between sugar and milk protein and the proportion between CR and milk protein using the HPLC data presented in Table 5. * Two different commercial ED 28-31 products were used, which differed in the proportions of DP1 (glucose) and DP2 (maltose). ** Control sample without treatment with lactase and maltodextrin. *** The added carbohydrate contained 86% maltodextrin ED 40-43 and 14% lactose. In this control, CPL-80 provided the milk protein content and the digestible polysaccharide hydrolyzate containing predominantly DP2 (maltose) was used to more faithfully reproduce the carbohydrate content of normal milk. The composition was treated with lactase to produce a lactose-free product.

[092] The expected sweetness values were calculated for Examples 1(i) to 1(ix) produced with different maltodextrin products using the Relative Sweetness Factors, as shown in Table 2. The results are shown in Table 7 .

[093] The osmolality of Examples 1(i) to 1(ix) was determined using a standard method that involves measuring the freezing point depression, for each milk product using the same clarified supernatant fractions used for HPLC analysis as mentioned above. The results are shown in Table 7.

[094] Reactive lysine was determined by the method of Vigo et al. (1992) using o-phthaldialdehyde to mark the primary amine functional groups of exposed lysine chains that may be lost due to reaction with reducing sugar in a Maillard-type reaction during heating (see Vigo, MS, Malec, LS, Gomez , RG & Llosa, RA (1992) Spectrophotometric assay using o-phthaldialdehyde for determination of reactive lysine in dairy products. Journal of Agricultural & Food Chemistry 44, 363-365). The degree of darkening was visually evaluated against a white tile after heating each of the compositions under autoclave sterilization conditions at 121°C for 15 minutes, followed by rapid cooling to room temperature. The results are shown in Table 7. TABLE 7. The degree to which different maltodextrins can affect the organoleptic, nutritional and appearance properties of the skimmed milk products of Example 1. * Two different commercial ED 28-31 products were used, which differed in the proportions of DP1 and DP2. ** Control sample without treatment with lactase and maltodextrin. *** The added carbohydrate contained 86% maltodextrin ED 40-43 and 14% lactose. In this control, CPL-80 provided the milk protein content and the digestible polysaccharide hydrolyzate containing predominantly DP2 (maltose) was used to more faithfully reproduce the carbohydrate content of normal milk. The composition was treated with lactase to produce a lactose-free product. **** The reactive lysine result was standardized to the control milk product 1(vii) which did not contain added maltodextrin, therefore the reactive lysine entry in Table 7 for 1(vii) is 100.

[095] From the results in Table 7, it was observed that the use of maltodextrins with a DE in the range of 8-41 in a milk product with a sugar (DP1+DP2) to protein ratio in the range of 0, 31-0.76 and a CR (DP1+DP2+DP3) to milk protein ratio in the range of 31.9-69.7 does not lead to a significant Maillard reaction in lactose-free skim milk products marked 1( i) to 1(vi), as shown by the absence of significant browning after heat treatment of these milk products. This is remarkable considering that the carbohydrate fraction of these milk products contained 15.3-18.1% DP1 sugar, as shown in Table 6, with no nutritional loss after heat treatment, as shown by the absence of lysine loss after the heat treatment. This is surprising, as a higher DP1 sugar content would reasonably be expected to increase susceptibility to nutritional loss after heating, as the DP1 sugar would react with the lysine residues of the milk protein. In fact, when the lactose-reduced milk product 1(viii) was hydrolyzed with lactase to produce a DP1 sugar content of 33.8% of total carbohydrates, an unacceptable color and loss of reactive lysine was observed (see the results for 1(viii) in Table 7).

[096] Milk products 1(i) to 1(vi) also surprisingly had flavor and sweetness (data not shown) comparable to reconstituted skim milk powder at the same total solids content (calculated sweetness value of 8.5) despite the fact that the calculated sweetness values of these lactose-free milk products ranged from similar to more than twice as high (8.2-19.5), which suggests that other components of the composition affect the sensation of sweetness. Another unexpected result was that maltodextrins with low levels of maltose (designated as DP2 in Tables 5-7, with the exception of Example 1(vii), which was not treated with lactase) were acceptable in milk products despite their marked difference in relation to the physical and organoleptic properties of lactose.

[097] In addition, milk products 1(i) to 1(vi) surprisingly demonstrated an osmolality value that was less than half that of the LPD control with hydrolyzed lactose 1(ix) and significantly lower than normal skim milk (data not shown), which allows for the potential of hypotonic feeding using the lactose-free skim milk products described here with the same nutritional profile as regular skim milk.

[098] Therefore, a lactose-free skim milk product (containing milk protein and minerals derived from animal milk and maltodextrin with a DE in the range of 8-41) that exhibits balanced sweetness and low browning during exposure to heat, can be prepared ensuring that the proportion between milk protein mass and CR (DP1+DP2+DP3) is in the range of 31.9-69.7, more specifically, in the range of 31.9 to 49.8, and even more specifically, in the range of 35.7 to 49.8, as can be seen in Example 1. In addition, digestible polysaccharide hydrolysates such as maltodextrins with an ED of 8 to 41, more specifically, an ED of 8-36 , even more specifically, an ED of 8-31, even more specifically, an ED of 15-31, even more specifically, an ED of 17-20, and even more specifically, an ED of 28-31 have been shown to be effective in the preparation of lactose-free skim milk products of Example 1.

EXAMPLE 2 - Laboratory scale preparation of lactose-free liquid skim milk products with nutritional balance comparable to skim milk, in order to identify digestible polysaccharide hydrolysates suitable to replace lactose when non-animal milk derived minerals supplied as grade chemicals food are used.

[099] Commercial milk protein concentrate, such as CPL-85, was obtained from a modern dairy plant, as in Example 1, with compositional analysis as in Table 3.

[0100] Digestible starch hydrolysates were obtained as maltodextrins from commercial suppliers, covering a wide range of Dextrose Equivalence, as in Example 1.

[0101] To assess the suitability of each of the available maltodextrin products to replace lactose in the lactose-free non-fat milk product in conjunction with food grade minerals, small batches of products were prepared as in Example 1, wherein the minerals added were commercially supplied food grade chemicals rather than minerals derived from animal milk. Therefore, the mineral source for the products described in Example 2 does not include lactose.

[0102] Based on known concentrations of major mineral anions and cations in skim milk (see Canadian Dairy Commission available at: http://milkingredients.ca/index-eng.php), a mixture of inorganic chemicals was prepared as shown in Table 8. TABLE 8: Mineral composition used in the preparation of lactose-free liquid skimmed milk products

[0103] CPL-85 (45g) and the mineral composition shown in Table 8 (5.95g) were mixed in water (990g) and stirred until completely dispersed. To an aliquot (95g) of the mixture of ingredients, maltodextrin (5g) was added under vigorous stirring. To each completely dispersed mixture, lactase enzyme (15 µL, GODO YNL2 yeast lactase) was added and incubated overnight at 2-8°C. As in Example 1, the samples were heated to 65°C for 10 minutes and cooled rapidly to room temperature to deactivate the lactase and sterilize the products. The skimmed milk products of Example 2 have the composition expressed in g/100g of mixture, as shown in Table 9. TABLE 9: Composition of the skimmed milk products of Example 2

[0104] Additional control samples were prepared as follows: (1) a batch containing no digestible polysaccharide hydrolyzate added to determine the impact of any residual carbohydrate contained in the CPL-85 on the protein during heating, 2(viii); and (2) a batch containing maltodextrin (ED 40-43) and lactose was prepared by mixing maltodextrin and lactose to approximate the case where CPL80 provided the milk protein content and the digestible polysaccharide hydrolyzate containing predominantly DP2 (maltose) was used to more accurately reproduce the carbohydrate content of normal milk, 2(ix).

[0105] In order to characterize the carbohydrate composition of the skim milk products, fractions of all samples were analyzed by HPLC, as described in Example 1. The carbohydrate compositions of the skim milk products of Example 2 are shown in Table 10 TABLE 10: Composition of the main components of different skimmed milk products of Example 1. The contents of the carbohydrate component were determined by HPLC analysis. (Note: Values shown in Table 10 are in g/100mL of undiluted liquid skim milk product, unless stated in grams on a dry solids basis). Glu = glucose Gal = galactose bss = basis on dry solids ED = Dextrose equivalence of maltodextrin tested MD = maltodextrin DP1 = Degree of polymerization of the sugar is 1, specifically, galactose and glucose DP2 = Degree of polymerization of the sugar is 2, specifically, maltose DP3 = Degree of oligosaccharide polymerization is 3, specifically, maltotriose DP4+ = Degree of oligosaccharide polymerization is 4 or greater * Two different commercial ED 28-31 products were used, which differed in the proportions of DP1 (glucose) and DP2 (maltose ). ** In this control, maltodextrin was omitted and lactase was used to hydrolyze residual lactose in the CPL-85 component of the composition. *** The added carbohydrate contained 86% maltodextrin ED 40-43 and 14% lactose. In this control, CPL-80 provided the milk protein content and the digestible polysaccharide hydrolyzate containing predominantly DP2 (maltose) was used to more faithfully reproduce the carbohydrate content of normal milk. The composition was treated with lactase to produce a lactose-free product.

[0106] As in Example 1, the data presented in Table 10 were used to investigate the degree to which different maltodextrins can affect the organoleptic, nutritional and appearance properties of skimmed milk products prepared with the minerals supplied as grade chemicals by calculating the ratio of sugar to milk protein and the ratio of CR to milk protein as described herein. The results are presented in Table 11. TABLE 11: Calculation of the ratio between sugar and milk protein and ratio between CR and milk protein using the HPLC data presented in Table 10. * Two different commercial ED 28-31 products were used, which differed in the proportions of DP1 and DP2. ** In this control, maltodextrin was omitted and lactase was used to hydrolyze residual lactose in the CPL-85 component of the composition. *** The added carbohydrate contained 86% maltodextrin ED 40-43 and 14% lactose. In this control, CPL-80 provided the milk protein content and the digestible polysaccharide hydrolyzate containing predominantly DP2 (maltose) was used to more faithfully reproduce the carbohydrate content of normal milk. The composition was treated with lactase to produce a lactose-free product.

[0107] As in Example 1, estimates of sweetness, osmolality, nutritional value (reactive lysine) and color development are presented in Table 12.

[0108] The expected sweetness values were calculated for each of the skimmed milk products produced with different maltodextrin products using the Relative Sweetness Factors, as shown in Table 2. The results are shown in Table 12.

[0109] Osmolality was determined as in Example 1. The results are shown in Table 12.

[0110] Reactive lysine was determined as in Example 1. The results are shown in Table 12. TABLE 12. The degree to which different maltodextrins can affect the organoleptic, nutritional and appearance properties of the skim milk products of Example 2. * Two different commercial ED 28-31 products were used, which differed in the proportions of DP1 and DP2. ** In this control, maltodextrin was omitted and lactase was used to hydrolyze residual lactose in the CPL-85 component of the composition. *** The added carbohydrate contained 86% maltodextrin ED 40-43 and 14% lactose. In this control, CPL-80 provided the milk protein content and the digestible polysaccharide hydrolyzate containing predominantly DP2 (maltose) was used to more faithfully reproduce the carbohydrate content of normal milk. The composition was treated with lactase to produce a lactose-free product. 7 *** The reactive lysine result was standardized against the control milk product 2(vIii) which did not contain added maltodextrin, therefore the reactive lysine entry in Table 12 for 2(vIii) is 100.

[0111] From the results of Table 12, it was found that the composition of maltodextrins that are suitable to replace lactose in order to prepare lactose-free skim milk products with nutritional, organoleptic and functional properties similar to milk are in the range of ED of 8-43, more specifically, in the range of 8-31 ED, when minerals not derived from food-grade animal milk are included. However, providing minerals in the composition as food grade chemicals allowed the use of maltodextrins with a higher content of DP1 sugars, as there was no additional lactose (which can be hydrolyzed into glucose and galactose) in the mineral source. As there was no additional glucose and galactose resulting from the mineral source, due to the lack of lactose, skimmed milk products with lower values of proportion between carbohydrates (DP1+DP2+DP3) and milk protein and lower values of proportion between CR and milk protein milk compared to the skim milk products of Example 1 could be prepared.

[0112] It therefore appears that for skim milk products containing minerals not derived from animal milk, the ratio between (DP1+DP2+DP3) and milk protein on a mass basis should be any number in the range of 0.21 to 1.09, and more specifically, any number in the range 0.21 to 1.06, and even more specifically, any number in the range 0.32-0.63, as seen in Example 2. Also, the ratio between the mass of milk protein and CR (DP1+DP2 + GP3) of the milk products of Example 2 can be any number in the range of 11.9 to 64.0 and more specifically in the range of 11.9 to 59.6, and even more specifically, in the range from 19.5 to 59.6, and even more specifically, in the range from 19.5 to 37.4.

EXAMPLE 3. Preparation of dry lactose-free skim milk product with the same nutritional composition as skimmed milk powder (LPD), including minerals supplied as food grade chemicals.

[0113] The target nutritional composition was that of a commercial skimmed milk powder, as shown in Table 13. TABLE 13: The composition of the main components of a commercial skimmed milk powder

[0114] The nutritional composition corresponding to that described in Table 13 was prepared using the following process steps: • The milk protein concentrate (MPC) was obtained to provide the necessary protein and partially provide the necessary levels of carbohydrates and minerals. • Dairy-appropriate minerals have been added to achieve the desired mineral content. • The mixture has been treated with lactase to hydrolyze the carbohydrate provided by the milk protein concentrate. • Galactose and glucose levels in the blend were determined as a measure of the contribution of dairy components to sweetness and DE. • Maltodextrin was added directly to the mix to obtain the total carbohydrate requirement, taking into account the carbohydrate addition provided by the CPL. • Maltodextrin with DE = 17-20 and a low maltose content was selected according to the experimental results presented in Example 2. The mixture was pasteurized to inactivate lactase and control bacterial contamination. • The mixture was spray dried to a powder.

[0115] The skimmed milk was concentrated by ultrafiltration at 10°C using polymeric membranes with a nominal molecular weight cut-off of 10,000 Dalton (MWCO) in a commercial dairy product manufacturing unit. To the concentrate retained still under recirculation and filtration, demineralized water was added at 10°C and concentration continued until the total solids content was about 18% w/w by the protein content of the resulting milk protein concentrate (CPL ) was at least 85% based on dry solids. A portion of this liquid material was used for the preparation of a dry lactose-free skim milk product. At the commercial manufacturing facility, the liquid CPL product was evaporated under vacuum and spray dried to produce a powdered CPL product. Analysis of this powdered product provided the CPL composition shown in Table 14. TABLE 14: Analysis of the main components of commercially dried CPL used in liquid concentrate form for the preparation of dry lactose-free skimmed milk product

[0116] Based on the known concentrations (Canadian Dairy Commission (see http://milkingredients.ca/index-eng.php) of the major mineral anions and cations in LPD, a mixture of inorganic chemicals was prepared as in Example 2, Table 8.

[0117] To 4000 g of CPL with 18% w/w solids content at 10°C and pH within the range of 6.4-6.7, the lactase enzyme was added according to the manufacturer's recommendations, with based on the calculated residual lactose content, and stirred continuously for 24 hours at 10°C, at which time the lactose content was determined by HPLC analysis to be undetectable.

[0118] To the CPL with hydrolyzed lactose were added 95.8g of the prepared mineral mixture and 950g of selected maltodextrin under vigorous stirring.

[0119] The mixture was batch pasteurized at 67°C, cooled to 55°C and under continuous agitation, spray dried using a DryTek Pilot spray dryer to complete the preparation of a dry lactose-free skim milk product.

[0120] To confirm that the composition of the dry product was consistent with the calculated values for the main components and that the product did not have lactose, a sample was submitted to an accredited food analytical laboratory for an independent evaluation (National Measurement Institute, Australian Government Department of Industry, Innovation and Science). The composition of the prepared dry lactose-free skimmed milk product is presented in Table 15. TABLE 15: The composition of the main components of the dry lactose-free skimmed milk product and comparison with the composition of skimmed milk powder (SMP)

[0121] As can be seen from Table 15, the dry lactose-free skim milk product was prepared with the composition being confirmed to be within the target LPD range for all major non-carbohydrate components. The color and taste of the dry lactose-free skimmed milk product were comparable to that of regular skimmed milk. Using maltodextrin with ED 17-20 to replace lactose resulted in sweetness comparable to regular fat-free milk. The sugar (DP1+DP2) portion of total carbohydrates was measured to be 7.6% and the sugar (DP1+DP2) to milk protein ratio was 0.12. This is much less than what could be achieved if the minerals in the milk were used to provide the necessary minerals in the product (see Table 7 of Example 1 as a comparison). The protein to CR sugar mass ratio (DP1+DP2) was calculated to be 9.2. The lactose-free skim milk product prepared as a spray-dried powder was stable, free of caking, and comparable in color to LPD.

EXAMPLE 4. Preparation of dry lactose-free fat-containing milk product with the same nutritional composition as whole milk powder (LPI), including food-grade non-animal milk-derived minerals and heavy cream

[0122] The target nutritional composition was that of a commercial whole milk powder, as shown in Table 16. TABLE 16: The composition of the main components of a commercial whole milk powder

[0123] The nutritional composition corresponding to that described in Table 16 was prepared using the following process steps: • Milk protein concentrate (CPL-85) was obtained to provide most of the necessary protein and partially provide the necessary levels of carbohydrates, minerals and fat. • Dairy-appropriate minerals have been added to achieve the desired mineral content. • Milk cream was added to provide the desired fat content of the final product, also contributing to the protein, mineral and lactose content. • The mixture was treated with lactase to hydrolyze the carbohydrate provided by the milk protein concentrate and cream. • Galactose and glucose levels in the blend were determined as a measure of the contribution of dairy components to sweetness and DE. • Maltodextrin was added directly to the mix to obtain the total carbohydrate requirement, taking into account the carbohydrate addition provided by CPL and heavy cream. • Maltodextrin with DE = 17-20 and a low maltose content was selected according to the experimental results presented in Example 2. • The mixture was pasteurized to inactivate lactase and control bacterial contamination. • The mixture was spray dried to a powder.

[0124] The CPL was prepared and provided as in Example 3.

[0125] An appropriate mixture of inorganic chemicals was provided as in Example 3

[0126] The cream was provided with the composition shown in Table 17. TABLE 17: Composition of commercial cream used in the preparation of animal milk product containing fat without lactose

[0127] To 4000 g of CPL with 18% w/w of solids content at 10°C and pH within the range of 6.4-6.7, 1425g of cream was added (fat content of 44%, 10°C). The lactase enzyme was added according to the manufacturer's recommendations, based on the calculated residual lactose content, and stirred continuously for 24 hours at 10°C, at which time the lactose content was determined by HPLC analysis to be undetectable.

[0128] To the CPL with hydrolyzed lactose and cream were added 95.8g of the prepared mineral mixture and 950g of the selected maltodextrin under vigorous stirring.

[0129] The mixture was batch pasteurized at 67°C, cooled to 55°C, homogenized with a 2-stage milk homogenizer and continuously spray dried using a DryTek Pilot spray dryer to complete the preparation of a milk product dry lactose-free fat-containing (lactose-free LPG).

[0130] To confirm that the composition of the dry product was consistent with the calculated values for the main components and that the product was free of lactose, a sample was submitted to an accredited food analytical laboratory for independent evaluation as in Example 3. The composition of the prepared lactose-free LPG is presented in Table 18. TABLE 18: The composition of the main components of animal milk powder containing lactose-free fat (LPG) and the comparison with the composition of whole milk powder (LPG)

[0131] As can be seen from Table 18, the lactose-free LPG was prepared with the composition being confirmed to be within the LPI target range for all major non-carbohydrate components. Color and taste were comparable to normal whole milk. The use of maltodextrin with ED 17-20 combined with additional monosaccharides from hydrolyzed cream resulted in sweetness comparable to regular whole milk. The sugar portion (DP1+DP2) of total carbohydrates was measured to be 10.5% and the mass ratio of milk protein to sugar (DP1+DP2) was 0.16. This is much less than what could be achieved if milk minerals were used to provide the necessary minerals in the composition (see Table 7 of Example 1 as a comparison). The mass ratio of milk protein to CR sugar (DP1+DP2) was calculated to be 13.6. Lactose-free LPG was stable, did not clump and was comparable in color and taste to LPI.

EXAMPLE 5. Preparation of lactose-free fat-containing animal milk product with the same nutritional composition as whole milk powder (LPI), including food-grade non-animal milk-derived minerals and anhydrous milk fat as the fat source

[0132] As in Example 4, the target nutritional composition in this example was that of a commercial whole milk powder as shown in Table 18, but instead of including cream as a fat source, as in Example 4, the fat from anhydrous milk (GLA) was incorporated into the composition. GLA contributed to the color and flavor of the composition but did not impact the sweetness or ED of the composition. Maltodextrin ED 28-31 was used to provide additional sweetness and offset the lactose content of the cream used in Example 4.

[0133] The nutritional composition corresponding to that described in Table 18 was prepared using the following process steps: • The milk protein concentrate (CPL) was obtained to provide the necessary protein and partially provide the necessary levels of carbohydrates, minerals and fat . • Dairy-appropriate minerals have been added to achieve the desired mineral content. • The mixture has been treated with lactase to hydrolyze the carbohydrate provided by the milk protein concentrate. • Galactose and glucose levels in the blend were determined as a measure of the contribution of dairy components to sweetness and DE. • Maltodextrin was added directly to the mix to obtain the total carbohydrate requirement, taking into account the carbohydrate addition provided by the CPL. • Maltodextrin with DE = 28-31 and a low maltose content was selected according to the experimental results presented in Example 2. • The mixture was heated to 50°C and anhydrous milk fat was added in liquid state at 50° C to provide the desired fat content of the final product. • The mixture has been pasteurized and homogenized to inactivate lactase, control bacterial contamination and disperse the milk fat evenly as an emulsion stabilized by milk protein. • The mixture was spray dried to a powder.

[0134] The CPL was prepared and provided as in Example 3.

[0135] An appropriate mixture of inorganic chemicals was provided as in Example 3

[0136] The milk fat was provided as GLA in a liquid state.

[0137] To 4000 g of CPL with 18% w/w solids content at 10°C and pH within the range of 6.4-6.7, the lactase enzyme was added according to the manufacturer's recommendations, with based on the calculated residual lactose content, and stirred continuously for 24 hours at 10°C, at which time the lactose content was determined by HPLC analysis to be undetectable.

[0138] To the CPL with hydrolyzed lactose were added 95.8g of the prepared mixture of minerals and 950g of selected maltodextrin under vigorous stirring.

[0139] The mixture was heated to 50°C and 685g of GLA in liquid state were added under vigorous stirring at 50°C.

[0140] The mixture, while being vigorously and continuously stirred, was pasteurized at 67°C, cooled to 55°C, homogenized with a 2-stage milk homogenizer, and continuously spray dried using a spray dryer DryTek Pilot to complete LPG preparation without lactose.

[0141] To confirm that the composition of the dry product was consistent with the calculated values for the main components and that the product was free of lactose, a sample was submitted to an accredited food analytical laboratory for independent evaluation as in Example 3. The composition of the prepared lactose-free LPG is presented in Table 19. TABLE 19: The composition of the main components of the lactose-free LPG formulated using GLA as a fat source and comparison with the composition of the LPI

EXAMPLE 6. Large-scale preparation of lactose-free skimmed milk powder with the same nutritional composition as skimmed milk powder (LPD), including mineral ingredients derived from animal milk and maltodextrin ED 28-31.

[0142] The target nutritional composition was that of a commercial skimmed milk powder, as shown in Table 13.

[0143] The nutritional composition corresponding to that described in Table 13 was prepared using the process steps as in Example 3, except that a combination of mineral ingredients derived from animal milk was included in the composition, instead of a mixture of minerals not derived from animal milk animal milk supplied as food grade minerals. The composition of mineral ingredients derived from animal milk is presented in Table 20. TABLE 20: Composition of mineral ingredients derived from animal milk g/100g of product)

[0144] At 20,000 g of CPL with 18% w/w of solids content at 10°C and pH within the range of 6.4-6.7, 555g of Mineral Powder, 775g of Mineral Concentrate 4.985g of Maltodextrin with a DE of 28-31 were added under vigorous stirring. The lactase enzyme was added according to the manufacturer's recommendations, based on the calculated residual lactose content, and stirred continuously for 24 hours at 10°C, at which time the lactose content was determined by HPLC analysis to be undetectable.

[0145] The mixture was pasteurized in batch at 67°C, cooled to 55°C and under continuous stirring, spray-dried using a Niro Minor spray dryer to complete the preparation of lactose-free skimmed milk powder (lactose-free LPD ).

[0146] To confirm that the composition of the lactose-free LPD was consistent with the calculated values for the main components and that the product did not contain lactose, a sample was submitted to an accredited food analytical laboratory for independent evaluation (National Measurement Institute, Australian Government Department of Industry, Innovation and Science). The composition of the prepared lactose-free skimmed milk powder is presented in Table 21. TABLE 21: The composition of the main components of the lactose-free LPD and comparison with the composition of the LPD (g/100g)

[0147] A 100 g sample of the resulting lactose-free LPD was reconstituted with water to reach the target concentration of 100 g/kg of total solids. Organoleptic evaluation by a panel confirmed that the composition had sweetness, mouthfeel and animal milk flavor comparable to LPD.

[0148] The sugar (DP1+DP2) portion of total carbohydrates was measured to be 19.6% and the sugar (DP1+DP2) to protein ratio was 0.30. The mass ratio of milk protein to CR sugar (DP1+DP2) was calculated to be 24.6. Likewise, the (DP1+DP2+DP3) portion of total carbohydrates was 29.2%. The proportion between the mass of milk protein and (DP1+DP2+DP3) was 0.45. The proportion between milk protein and CR (DP1+DP2+DP3) was 29.0.

EXAMPLE 7. Large-scale preparation of lactose-free fat-containing milk products with the same nutritional composition as whole milk powder (LPI), including mineral ingredients derived from animal milk and cream.

[0149] The target nutritional composition was that of a commercial whole milk powder, as shown in Table 16.

[0150] The nutritional composition corresponding to that described in Table 16 was prepared using the process steps as in Example 4, except that a combination of mineral ingredients derived from animal milk was included in the composition, instead of a mixture of minerals not derived from animal milk animal milk supplied as food grade minerals. The compositions of mineral ingredients derived from animal milk are shown in Table 20.

[0151] At 20,000 g of CPL with 18% w/w of solids content at 10°C and pH within the range of 6.4-6.7, 9937g of cream (40% fat content, 10°C ), 439g of Mineral Powder, 612g of Mineral Concentrate and 4978g of Maltodextrin with a DE of 28-31 were added under vigorous stirring. The lactase enzyme was added according to the manufacturer's recommendations, based on the calculated residual lactose content, and stirred continuously for 24 hours at 10°C, at which time the lactose content was determined by HPLC analysis to be undetectable.

[0152] The mixture was pasteurized in batch at 67°C, cooled to 55°C, homogenized with a 2-stage milk homogenizer and under continuous agitation, spray dried using a Niro Minor spray dryer to complete the preparation of the Lactose-free LPG.

[0153] The resulting powder was agglomerated and instantized to provide better powder dispersion when added to water. This was achieved by applying lecithin (a surfactant) to powder particles in a second stage batch drying system using standard conditions.

[0154] A 150 g sample of the resulting lactose-free LPG was reconstituted with water to reach the target concentration of 150 g/kg of total solids. Organoleptic evaluation by a panel confirmed that the composition had sweetness, mouthfeel and animal milk flavor comparable to LPI.

[0155] To confirm that the composition of the lactose-free LPG was consistent with the calculated values for the main components and that the product was lactose-free, a sample was submitted to an accredited food analytical laboratory for independent evaluation as in Example 3. A composition of the prepared lactose-free LPG is presented in Table 22. TABLE 22: The composition of the main components of the lactose-free LPG and comparison with the composition of the LPI

[0156] The sugar (DP1+DP2) portion of total carbohydrates was measured to be 21.5% and the sugar (DP1+DP2) to milk protein ratio was 0.34. The mass ratio of milk protein to CR sugar (DP1+DP2) was calculated to be 28.3. Likewise, the (DP1+DP2+DP3) portion of total carbohydrates was 30.3%. The proportion between the mass of milk protein and (DP1+DP2+DP3) was 0.47. The ratio between protein and CR (DP1+DP2+DP3) was 33.7.

EXAMPLE 8. Preparation of lactose-free liquid fermented milk product using lactose-free milk powder

[0157] 25 g of each of the lactose-free powdered milk products of Examples 6 (LPD-SL) and 7 (LPG-SL) were reconstituted separately in 200 ml aliquots of water and heated to 45°C. 5g of commercial active plain yoghurt was mixed in 50ml aliquots of each suspension and added back as inoculum to the relevant milk preparation. Cultures were incubated at 40°C for 4 hours and cooled to about 30°C overnight.

[0158] Both milk preparations resulted in a firm yoghurt-like appearance that provided a creamy stirred product with a mild, pleasant sour milk-like taste. The pH dropped to around 4.6.

EXAMPLE 9. Preparation of lactose-free concentrated milk products from lactose-free skimmed milk powder and lactose-free fat-containing milk product.

[0159] Non-fat, reduced-fat or full cream evaporated (concentrated) regular milk is prepared by evaporating skim milk, reduced-fat milk or whole milk to a total solids level of about 25% , then by thermally sterilizing the product, by means of an autoclave, in cans, bags or other sterilizable packages.

[0160] The equivalent lactose-free product is preferably prepared from the lactose-free skimmed or fat-containing milk concentrate as prepared in Example 6 or Example 7. A reduced-fat product of the same type would be similarly prepared by addition of an intermediate level of fat. As the solids content of such lactose-free milk-like concentrates is typically in the range of 35-38%, evaporation is not necessary. Instead, the lactose free milk concentrate is diluted with potable water or other suitable diluent to achieve a solids content of about 25% comparable to normal evaporated milk products prior to heat sterilization.

[0161] Alternatively, the desired evaporated lactose-free milk products are prepared directly by reconstituting the lactose-free powdered milk products as prepared in Examples 6 and 7 to the desired solids level and then thermally sterilizing .

[0162] Alternatively, lactose-free concentrated milk products are prepared by reconstituting lactose-free skimmed milk powder and recombining a desired amount of fat or oil from a dairy or non-dairy source, such as a vegetable source or suitable for producing lactose-free recombined concentrated milk products.

[0163] Alternatively, lactose-free concentrated milk products are prepared from lactose-free milk powder or concentrate, as mentioned, at a solids level comparable to skimmed milk (about 10.5%) for a product without fat or at a solids level comparable to whole milk (about 14.5%) for a fat-containing product, and then heated extensively to denature the whey proteins, typically at 85°C for 30 minutes, before evaporation to about 25% solids and sterilization.

Preparation of non-fat and lactose-free evaporated milk product

[0164] To 369g of drinking water at 50°C, 131g of lactose-free LPD prepared as in Example 6 were added, under vigorous stirring, to obtain a complete dispersion of solids and a concentrated milk product, at a solids content 25% equivalent to fat-free evaporated milk.

[0165] For comparison purposes, using the same procedure, a product was also produced using normal LPD instead of lactose-free LPD (LPD-SL).

[0166] To simulate and evaluate the result of the canned sterilization preservation method normally applied to evaporated milk, 100mL aliquots of both fat-free preparations were placed in thick-walled glass bottles and sterilized using a pressure cooker at 15 psi.

[0167] The sterilized lactose-free skimmed animal milk concentrate had acceptable color and flavor, which were comparable to the skimmed milk concentrate prepared with commercial skimmed milk powder.

[0168] It is observed that the proportion between the mass of milk protein and (DP1+DP2+DP3) and the proportion between the mass of milk protein and CR (DP1+DP2+DP3) is the same as for the product in Example 6. Preparation of the lactose-free and fat-containing evaporated milk product

[0169] To 369g of drinking water at 50°C, 131g of lactose-free LPG prepared as in Example 7 were added, under vigorous stirring, to obtain complete dispersion of the solids and a concentrated milk product containing fat at a content of solids of 25% evaporated milk equivalent produced from whole milk.

[0170] For comparison purposes, using the same procedure, the product was also produced using normal LPI instead of lactose-free LPG (LPG-SL).

[0171] To simulate and evaluate the result of the canned sterilization preservation method normally applied to evaporated milk, 100mL aliquots of both fat-containing preparations were placed in thick-walled glass bottles and sterilized using a pressure cooker at 15 psi.

[0172] Sterilized lactose-free fat-containing animal milk concentrate had acceptable color and taste, which were comparable to fat-containing milk concentrate prepared with commercial fat-containing animal milk powder.

[0173] It is observed that the proportion between the mass of milk protein and (DP1+DP2+DP3) and the proportion between the mass of milk protein and CR (DP1+DP2+DP3) is the same as for the product in Example 7.

EXAMPLE 10. Preparation of lactose-free sweetened concentrated milk products from lactose-free skimmed milk powder and lactose-free fat-containing milk product

[0174] Non-fat, reduced-fat or full cream sweetened concentrated (condensed) regular milk is prepared by evaporating skim milk, reduced-fat milk or whole milk to a total solids level of about 28 %. Sugar (sucrose) is added so that the total sugar concentration in the aqueous phase is between 62.5% and 64.5% for microbiological preservation.

[0175] The lactose-free sweetened concentrated milk product is preferably prepared from the lactose-free skimmed milk concentrate or lactose-free fat-containing milk concentrate as prepared in Example 6 or Example 7. same type would be similarly prepared by adding an intermediate level of fat. As the solids content of such lactose-free milk concentrates is typically in the range of 35-38%, the lactose-free milk concentrate is diluted with potable water or other suitable diluent to achieve a solids content of about 28% as in preparation of normal sweetened condensed milk products before the addition of sugar.

[0176] Alternatively, the desired lactose-free sweetened concentrated milk products are prepared directly by reconstituting the lactose-free powdered products as prepared in Examples 6 and 7 to the desired solids content before adding the sugar.

Lactose-free sweetened condensed skimmed milk product preparation

[0177] To 145g of drinking water at 50°C, 131g of lactose-free LPD prepared as in Example 6 were added, under vigorous stirring, to obtain complete dispersion of solids and a concentrated milk product with a solids content of 28 %. Under vigorous stirring, 191g of sucrose were added and the mixture heated to 50°C to facilitate the complete dissolution of the sugar. The composition was pasteurized at 73°C for 15 minutes, cooled and stored.

[0178] For comparison purposes, using the same procedure, the product was also produced using normal LPD instead of LPD-SL.

[0179] To evaluate the result of the conservation method over time, 100mL aliquots of both preparations were placed in sterile glass bottles. Samples were stored at room temperature and 37°C and evaluated after time intervals of 1 hour to 7 days.

[0180] After 7 days of storage at room temperature and at 37°C, the concentrated lactose-free sweetened condensed skim milk product had an acceptable color and flavor, which were comparable to the sweetened condensed skimmed milk product produced with skimmed milk powder commercial. Interestingly, a sediment quickly formed in the experimental product made with skimmed milk powder, but not with the powdered product of Example 6.

Preparation of sweetened condensed milk product containing lactose-free fat

[0181] To 145g of drinking water at 50°C, 131g of lactose-free LPG prepared as in Example 7 were added under vigorous stirring to obtain complete dispersion of solids and a concentrated milk product with a solids content of 28 %. Under vigorous stirring, 191g of sucrose were added and the mixture heated to 50°C to facilitate the complete dissolution of the sugar. The composition was pasteurized, cooled and stored. For comparison purposes, using the same procedure, the product was also produced using normal LPI instead of LPG-SL.

[0182] To evaluate the result of the conservation method over time, 100mL aliquots of both preparations were placed in sterile glass bottles. Samples were stored at room temperature and 37°C and evaluated after time intervals of 1 hour to 7 days.

[0183] After 7 days of storage at room temperature and 37°C, the product of sweetened condensed milk containing fat without concentrated lactose showed acceptable color and taste, which were comparable to the product of sweetened condensed milk containing fat produced with milk in commercial fat-containing powder. Interestingly, a sediment quickly formed in the experimental product made with skimmed milk powder, but not in the powdered product of Example 7.

EXAMPLE 11. Preparation of lactose-free dairy ice cream product from lactose-free fat-containing milk product

[0184] Dairy ice cream can be prepared from many different dairy and non-dairy ingredients to obtain products of widely different quality and cost. For evaluation of the lactose-free dairy food compositions of this invention in an animal milk ice cream, simple general ice cream compositions were prepared allowing the quality to be compared to a similar ice cream composition produced from normal milk product with total lactose and cream. regular dairy products as in Table 23. TABLE 23: Ice cream compositions

[0185] The amount of 22% fat cream made lactose-free by adding the lactase enzyme as in Example 4.

[0186] The required amount of water for each composition was heated to 50°C in an agitated coated vessel to which the LPI or LPG-SL were added under vigorous mixing until uniformly dispersed, and then the sugar, and stirred until it was completely dissolved. Regular cream or lactose-free cream, if necessary, was added and mixed well. Each mixture was placed in an ice cream maker and stirred continuously until uniformly frozen.

[0187] The ice cream products produced with LPG-SL from Example 7 and normal LPI were evaluated as being comparable in taste, color and texture.

EXAMPLE 12. Preparation of lactose-free milk chocolate product using lactose-free fat-containing milk product as the dairy ingredient of the composition and comparison with the use of normal whole milk powder (LPI)

[0188] Milk chocolate is traditionally produced by mixing powdered milk with cocoa solids and sugar, followed by refining, conching and tempering.

[0189] An alternative method involves adding cocoa solids to milk and sugar, applying heat to achieve some caramelization, and then drying to produce chocolate crumb. The milk chocolate is then prepared by adding more cocoa solids to the chocolate crumb along with more cocoa butter and butter oil followed by refining, conching and tempering.

[0190] LPD-SL of Example 6 or LPG-SL of Example 7 was used to prepare milk chocolate by both processes to demonstrate the ability to prepare lactose-free milk chocolate.

Preparation of lactose-free milk chocolate including LPG-SL by direct mixing of dry ingredients

[0191] Dark chocolate (29.6 g) containing 90% cocoa solids, including 53.4% cocoa butter were melted in a steam heated double-cooker. Ultrafine sugar (60.3g) dry mixed with LPG-SL (23.6g) and butter oil (6g) was added slowly to it, under continuous mixing, then heated at 90°C for 15min and then cold

[0192] For comparison purposes, using the same procedure, the product was also produced using normal LPI instead of LPG-SL.

[0193] Milk chocolate products produced with LPG-SL and normal LPI were evaluated as being comparable in taste and other organoleptic properties.

Lactose-free milk chocolate crumb preparation, including LPD-SL

[0194] Water (57 g) was steam heated to 50°C in a double cooker. LPD-SL (41 g) was added thereto under stirring, and when it was evenly dispersed, fine sugar (76 g) was added. When the sugar was completely dissolved, the chocolate containing 90% cocoa solids (12g) was added and mixed well. The mixture was heated to 90°C and held at 90°C for 15 minutes. After cooling to 70°C, the mixture was poured into silicone-lined drying trays and the resulting chocolate crumb dried to constant weight.

[0195] For comparison purposes, using the same procedure, the chocolate crumb product was also produced using normal LPD instead of LPD-SL.

[0196] The chocolate crumb products produced with LPD-SL and normal LPD were evaluated as being comparable in flavor and other organoleptic properties.

Claims (15)

1. Skimmed milk product or fat-containing milk product FEATURED as comprising a concentrated milk protein component and a carbohydrate component, wherein the carbohydrate component comprises: (i) an amount of a DP1 sugar selected from the group consisting of in glucose, galactose or a combination thereof that is, in total, 3.0-18.0% w/w of the total carbohydrate component, and (ii) an amount of a DP2 sugar selected from the group consisting of maltose, lactose or a combination thereof which is in total 2.0-40.0% w/w of the total carbohydrate component, and (iii) one or more hydrolysates of digestible polysaccharides selected from the group consisting of dextrins, maltodextrins, maltotriose, glucose syrups or a combination thereof, wherein one or more digestible polysaccharide hydrolysates provide a total amount of a DP3 oligosaccharide that is 6.026.0% w/w of the total carbohydrate component, and (iv) less than 0 .2% w/w lactose based on dry solids; and wherein the milk protein component is between 23.0%-38.0% w/w of the product on a dry solids basis and the milk product has a mass ratio of milk protein to reducing carbohydrate ( DP1+DP2+DP3) from 10.0-70.0. 2. Product, according to claim 1, CHARACTERIZED by the fact that the proportion between the mass of milk protein and reducing carbohydrate (DP1+DP2+DP3) is 12.0-64.0. 3. Product, according to claim 1, CHARACTERIZED by the fact that the proportion between the mass of milk protein and reducing carbohydrate (DP1+DP2+DP3) is 19.0-50.0. 4. Product, according to claim 1, CHARACTERIZED by the fact that the ratio between the mass of milk protein and reducing carbohydrate (DP1+DP2+DP3) is 32.0-60.0. 5. Product, according to claim 1, CHARACTERIZED by the fact that the ratio between the mass of milk protein and reducing carbohydrate (DP1+DP2+DP3) is 35.0-50.0. 6. Product according to any one of claims 1 to 5, CHARACTERIZED by the fact that the one or more digestible polysaccharide hydrolysates have a Dextrose Equivalence of 8-43. 7. Product according to claim 6, CHARACTERIZED by the fact that the one or more digestible polysaccharide hydrolysates have a Dextrose Equivalence of 8-41. 8. Product, according to claim 6, CHARACTERIZED by the fact that the one or more digestible polysaccharide hydrolysates have a Dextrose Equivalence of 8-31. 9. Product, according to claim 6, CHARACTERIZED by the fact that the one or more digestible polysaccharide hydrolysates have a Dextrose Equivalence of 15-31. 10. Product, according to claim 6, CHARACTERIZED by the fact that the one or more digestible polysaccharide hydrolysates have a Dextrose Equivalence of 28-31. 11. Product, according to claim 6, CHARACTERIZED by the fact that the one or more digestible polysaccharide hydrolysates have a Dextrose Equivalence of 17-20. 12. Product according to any one of claims 1 to 11, CHARACTERIZED by the fact that the one or more digestible polysaccharide hydrolysates are a maltodextrin. 13. Product, according to any one of claims 1 to 11, CHARACTERIZED by the fact that the product has an osmolality of 170-295 mOsmoles/kg. 14. Product, according to any one of claims 1 to 11, characterized by the fact that the product is a liquid, concentrated or dry skimmed milk product or a liquid, concentrated or dry fat-containing milk product. 15. Product according to any one of claims 1 to 14, characterized by the fact that the total mass of DP1 sugar based on dry solids is greater than the total mass of DP2 sugar based on dry solids.