CA1227082A - Sour milk product - Google Patents

Abstract

SOUR MILK PRODUCT
Abstract A sour milk product is composed of proteins, milk and vegetable fats, lactose, dextrin maltose, saccharose, water, bifidobacteria, ferrous sulphate and vitamins A, D2, E, C, B1, B2, B3 , B6, PP with the following proportion of ingredients, in mass per cent:
milk fat 2.5 - 2.7 vegetable fat 0.8 - 1.0 lactose 2.0 - 2.2 dextrin maltose 1.6 - 1.8 saccharose 3.3 - 3.5 water 40.0 - 41.0 protein the balance, including:
bifidobacteria, cells 108 - 109 ferrous sulphate, mln-1 32.5 - 33.5 vitamins, mln-1 64.0 - 66.0

Description

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- SOUR MIL~' PRODUC'r ~his invention relate~ to a sour milk product.
The product can be used as in~n-t therapy di~-t during bottle-~eeding or br~a~t-~eeding of infants in their early li~e. '~he products o~ this kind have to meeb a number requi-rements. More partir,ularly, such products must b~ si~ilar in composition to 'au~an milK to po3ess high nutri~ive and biolo-gical properti~s and be highly efficlent Eor the treatmen-t of ~ysbacteriosist in~estinal infections a~d curing a~er ef-~'ects o~' antibiotic therap~.
It is Xnown that bifidobacteria are a~ integral part of the intesti~al microflora o~ a healthy breast-feeding infant, their cont~nt in the intestinal ~icro~lora normally amount-in~ to between 95 and ~8 ~.
mese bacteria ~erve to protect i~fants' bodie~ from various infections.
A dishalance in an infant 's :intestinal microflora due to lac~ of human milk dysbacteriosis, an~ibiotic therapy or intestinal infection results in a sudden decrease in the num-ber of bifidobacteria conductive to pa~h~enesis of prclonged disfunctions and metabolical failures to ver~ o~`ten cause sev~re chronical diseases in children~
Therefore~ the pro~le~ of i~te~tinal dysbacteriosis due to a disbalanced biPidoflora is raised to the concern o~
ths ge~eral biological ~clence.
It is known that disturbed i~testinal ~icro~iocenosi~
can be balanced b~ i~troducing medicinal preparation~ co~tain-ing via~le cells Qf bifidobacteria.

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~ lowever, breast-~eedi~g in:~ants mu~t pre~erably receive live cell~ of bi:~ido~acteria with food, that is with milk food which contains large amounts of ~uch bacteria.
There is known a sour milk product containing bif`idobac-teria and fabricated from whole cow's mllk.
.Ferment~ used ~or ~aking t~is product include thermo~
philic streptococcu~7 acidophilic bacilla and bif idobacteria in the ratio 5:1:1 (Milchwissenscha:~t; J.29, H.g~ 19681 B.~R:
Schuler!~aluath R~, Ruppert ~ ller Fr.."Die Mikroor~ani3-men der ~ifidusgruppe. 2. Mitteilung. Die Technologle d~r ~ifidokultur im verarbeitenden Bet-rieb, 9 S. 554-558).
~ owever9 despite the fact that the product contains bifidobacteria, it ca~not.be consumed by infants of breast-feedi~g age, since none of the ingredient~ approximates the compoqitio~ of female human ~ilk.
There i9 also known a sour milk product in which u~e is made of only pure cultures of bif.LdobaGteria. Its composition is as follows, i~ mass per cent: protein - 3.3, milX fa~ -3.3, milk sugar - 4.8, ~ineral substances - 0.~, vita~in A -more than 138 I.U.
This product is prepared Irom whole dry mil~ a~d water.
~he dry milk give~ protein~ ~at and calcium. Carrot juice is added to provide vitamin A. A~ter 10 days o~ stora~e at a temperature of about 10C the population of bi~idobacteria amount~ to over 5 billio~ liv~ c~lls in a sample of 100 ml, or 5 ^ lQ7/1 ml~ ~he product has ~ound a widespread u~e and i~ inte~ded primarily for feeding children Qf 1 year ~o pre-school age.

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~;27(~82 The conk~nt o~ ~he live cell~ of bifldobacteria ma~es ; the product us~ul ~or the treatme~t and preventive therapy o~ gastroi~tes-tinal troubles, restorat,ion of di~tu.rbed ba-lance in the inte~ti~al microflora, metabolism improvement, etc. (c~. "New ~ood Industry" vol. 20, No. ~, publish~d 1978;
Mudai ~atakhiko "Characteristics of the "Marumiru" Sour Milk Product Using the 7'~ifidis" Microorganismsl', pp. 17-23).
~ owever, the above SOUI' milk product cànuot be u~ed ~or feeding newborn and premature babies, or infants of less than two ~onths after birth; it i9 definitely inapplicable to children with intestinal ~icro~lora trouble, since the product is prepared ~ro~ whole milk (protein mass content -3.3 ~; whereas protein mass co~tent in femala human milk i~1.1 to 1.7 %). It is a common ~nowledge that cow's mil`~ pro~
tein i~ le~s digestible due to underdeveloped f~rmentation system o~ the digestive tract i~ infants of breast~fe0din~
age.
I~ a~ditiou~ this sour milk product i8 dry, the dry ~our ~ilk products b~ nown to ha~e less nutritioQal ~alue than liquid or natural produot~.
The present i~vention is therefore direGted toward the pro~ision of a sour ~ product for co~sumption b~ infa~ts a~ well a~ by prematur~ and ~ewbor~ babies~ in other word~
product approximating in compo~it10n ~emale huma~ and containin~ a s;uf`ticiently large ~mou~t o~ bi~idobaeteria ~o eusura high therapeutic p.roperties.
'l`he aim of the inv~nt~on is attained by a sour mi~k pro~
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duct composed of` protein.9, milk ~at, milk ~u~ar, mineral substances, vitamin A, bl:~idobacteria and water~ which pro~
duct, according to the invention, additionally includes dextri~ maltose, saccharose, vegetable ~at, vitamins D2, Et C, ~1~ B2- B3, B6, Bc, PP, wherea~ u~ed as the mineral sub-.stance is ferrous-sulfate ; the relatio~hip betweerl the components bel~g as follows, in ma.Y~ per cent:
- milk fat 2.5 - 2.7 vegetable fat 0.8 - 1.0 milk sugar 2.0 ~ 2.2 .
dextri~ maltose 1.6 - 1.8 saccharose 3.3 - 3.5 water 40.0 - 41.0 proteins the balance;
the product al~o i~cluding:
bifidobacteria, ceIls 108 _ 109 fc~rous sul~ate ~in~ . 32.5 - 33.5.
~itamins1 mlm~l o4.C~ - 66.0 It ls evide~t that cow's mil~ must ~e used. as a bas~
Yor ~aki~g the propos~d Qroduct. It is also ~nown ~h~ cow's mil~ contains three ti~e~ as ~uch protei~ as female huma~
milk. Therefore, proteln content in such pr~ducu~ must ~irst be reduced to betw~en 1.5 and 1.9 7a without af~ecting their propertie~. For this purpose, water in the amouat of ~0.5 % is added to the mixture, ~hereby the protei~ content i~ brought down to 1.6 ~ g per lOQ ml or from 1 6 to 1.8 ~ o~ the total.
:. Fat accou~ts for 3O3 to 3.5 % o~ the total both for ~'~Z7~ 3Z

cow's milk ~nd ~emale numan milk. ~lowever, cow's ~ fat i5 di~ested by premature ~abies and newborns Less ca~ily than woman~s milk. Such a difference in ~i~estibility is asso-ciated wit~ the composition of fatty acids amon~ which the linoleic acid in~luencing the child's skin and welght gain plays a major role. ~ecause cow's milk contains one fi-~th o-f the linoleic acid contained in human milk, thi~ deficiency in the linoleic acid is compensated for by vegetable ~ats when producing milk mixtures for infants.
Cow's milk and human mil~ also var~ in ter~s of car -bohydrate content, mostly milk 6ugar or lactose.
Woman's milk contains 7 ~ of lactose, whereas cow's milk contains o~ly 4.7 %0 Carbohydrate content in the pro-duct i5 optimized b~ adding saccharose and malt e~tract (dextr-i~ maltose~
Saccharose i~ added to decrease the fermentatlve pro-pertie~ of lactose, whereas dextrin maltose pro~otes ~he growth o~ bifidobacteria (bifidogenlc e~fect). The ratlo betwee~ proteins, fat~ and hydrocarbons in the diet of oreast-feeding in~`ants is 1:~:5 or 1:2:4, respectively.
It ha~ been fou~d that newborn babies tend ko consu~e at a ~ery fas~ rate the build-up Qf iron received ~rom the moth~r at the fetal tage o~ developmont, whereby in the pe-riod between the age of three ~nd nine or even ten months iron deficiancy beco~es very pronou~2d.
The proposed sour mil~ produst co~tains ierrous sulphate (viz., bivalent~ more biolo~ically assimilate~ by the body) in the amou~t sufficient for optimizing iron concentratio~

'7 in breast-~eeding in~ants.
Although cow'c mil~c i~ a ver~ valuable source of vita-mins1 milk treatment and milk product storage tend to reduce vitamin content. Mil~ products inte~ded ~or inf`ants are tnere~ore vitaminized in terms of every type of vitamin, sirlce nawborns cannot compensa-te for vitamin deficiency by consum-ing meat, vegetable or other food.
~ at-soluble v~tamins A) ~2 a~d E are mixed with a ve-~etaole oil1 wherea~ water-soluble vitamins C~ PP, Bl, ~2~ ~3 B6 and Bc are dissolved i~ water or ~ to ~e therea~ter added to the mixture. The amount of vitami~s to be added ~s determi~ed by the average daily infant body needs and the overall amount of ~ product consumed by children up to two months o~ a~e.
It is recommended that corn, coconut, sunf`lower-seed or olive oils are used as the ~egetable ~at.
~ `ha proposed ~our milk product approximates in it~
compo~ition human mil~, and therefore it can be u~ed for ~eeding babie3 during af'ter-birth period9 ~s well as ~or ~eeding premature and newborn childre~. IQ addition, tha~s to a bigh conten~ o~ liv~ bifidobacteria c~lls o~ lU8 to 109 1 o~ the product, ~t can be u~ed as a~ elficient diet ~or childr~ su~'ferirlg from d~bacterios~ or int~stlnal t~o~.
'~he sou~ mil~ product accordiQg to the inre~ion wa~
prescribed by in~a~t cli~ic~ ko premature in~ants and child-re~ batween th~ aKe oY one and four month3 ~ur~ering from irltestirl~1 in~ec~ion of ~a~u~ etiology.

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rrhe product was i.ntroduced to the premature children diet gradually to eventually .replace the ba~ic ~ood. ~L'he product was ~ed both to "relatively he~lthy" premature new-borns a~d children with d~sbacteriosis treated by vigorous antibiotic therapy. The prematures consumed the product readil~ and gained in weight wit~lout any si~e e~fect~.
A daily three-meals diet of the product was prescrib~d to children sufI`e:rin~ ~ro~ intestinal in~ection for a durati-on of 21 days. ~Jithin thi9 period satisfactory assi~nilation of the sour milk product was evide~ced without any side e~fects or meal reje~ction. A gai~ in ~ei~ht for th~ period of treatment amounted to 300 g per child; paysical condition of the children improved; spewing lessened or ~erminated;
fecal discharge n~alized a~ter 1 to 4 da~s of treatment;
a gro~Yth o~ bifido~lora to 108 _ 109 per 1 g of feces ~vas in evidence.
In view of the foregoi~, t;ie proposed product can be used for Yeeding p~emature newborns and children sufLer-ing from intestinal inrec~ion.
Preparatioa o~ t~e proposed produc~ does not require high cost and acarce materials, or speci~liy designed equip-ment.
~ he method ~or obtaini~ tha proposed sour ml1~ product is suIIiciently siulple and ernploys any known suitable proce~s tachniques involving tne following sta~e~:
- ad~ission, cleanin~ and coolin~ of miik;
- normalization of miLk by cream, - homogenization OL` t~e thus obtai~ed mil; Qase with ve~eta`ole oil ana ~`~t-soluble ~i~ami ns;

. 8 - preparation o~ carbonydrate ingredient~ (sac-,hAro~e an~ malt ext~act) ;
- mixing o~ carbohydrate ingredient with rnilk ~ase;
- sterilization or pasteurization o~ the mixture;
- cooling the mixture to a souring temperature;
- addition to the mixture o~ water-soluble Yitamins and ferrous sulphate;
- ~ermentation and souring of the mixture;
- cooling of the ~inished product;
- bottling, pac~ing and labeli~g;
_ storage.
The following examples are put ~orwar~ herei~below for a better u~derstanding o~ the preser~ invention:
EX~LPLE 1 Added to 387 o~ 3.6 % fat milk and 42.4 kg of 30 ~o fat cream is 9 kg o~ cor~ oil; introduced preliminarily to this corn oil, dependin~ on the concentration in th0 oil ~olution, bein~ fat-soluble vita~ins k, ~2~ a~d ~ in the amou~t~
0.0005, 0~00001, and 0.00851 k~ re~pectiveLy~ :
X~ order to provide ~ finel;y dlspersed ~at emul~io~, the milk-fat ~ase is ho~o~e~lzed at 15-20 hl:Pa and mixed with solu~io~ o~ carbohy~Lrat~ ;redie~ts. The 301uti~ns of ~car-bohydrate l~gredl~t~ are p*epared simultaneou31y wlth ~hc prepar~ion of the m~lk bas~. Powder~d su~ar i~ the amQunt o~
~4.4 ~ and ~.5 kg o~ mal~ extrac~ having 74 '~ of dra matt~r (correspondin~ to 1~ ~ o~ dra dextri~ maltose~ are d~S~ol~d i~ 406~9 ~ o~ potable ~ater heate~ to a ~empera~u~e 48 4' 2~C, ~ilt~red throu~h a coarse ~llter and ~ixed with th~ milk-~a~

z ~ 9 ba~e. 'rhe mixt~e is thcn pa~teurized by exposing ~t to a te~perature 95 ~ 2C durillg 30 rni~utes and cooled to a tem-p~rature 44 ~ 1C.
'~hereàft~r, added to the mixture are 100 kg o~ the fer-menta of pure cultures of bi~idobacteria prepared on a ste-rile fat-free milk, 0.033 kg of f~rrous sulphate and water-solubl0 vitamin~ (solutions in boiled arld cooled water ) C, PP~ B2- B3, B6 , and Bc in the amollnts o~ 0.05, 0.004, 0.0003, 0.0001, 0.0015, 0.0002 and 0.00004, kg respactlvely~
All these ingr~dient~ are thoroughly stirred. The mixture is soured in special ve~sels for sour milk products at a tem-perature o~ 37 ~ 1C to a coagulate acidity of 45 ~ 5C, wherea~ter it is cooled and filled i~to 0.2 1 glass bottles to be stopped and delivered for cool storage.
The ~roduct may be ~tored for up t~ five days at a temperature fro~ 0C to 6C.
~he composition of the thu~ obtained product is as follows, i~ mass per ce~t:
~ilk fat Z~6 vegetabl~ ~at 0.9 qaccharose 3~4 dextri~ maltose 1.7 lacto~e 2.0 ~ater 40.7 protein tha balance, including:
bi~idobacteria, cells }09 ferrou~ sulphate~ mln 1.. ~ 33.0 vitami~s, mln~
A - 0.5 7()~

D2 - 0.01 E. - 8.5 PP ~ 4.0 B~ - 0.3 32 ~ 0.1 - 1~5 ~6 ~ 0~2 Bc ~ 0'04 EXA~PLE ~
Ad~ed to 387 ~g of 3.6 ~0 ~at milk and 4~ ~g 27.1 % ~at c:ream is 8 k~ o~ deodorized ~unflower-seed oil having prelimi-narily~introduced th~reto~ dependi~g on the conceutration in the oil solution, fat-solu~le vitamins A, D2 and E i~ the amounts 0.0005, 0~00001 and 0.0084 kg, respectlvel~.
~or obtainiQg a finely dispersed f~at emulsion the ~ilk-fat base is ho~ogenized at 15 - 20 I~Pa and mixed with so-lutions o~ caxbohydrate ingreaients~ The solutions o~ carbo-hydrate i~redients are prepared simultan~ously with the pr~paratio~ o~ the milk bass. Powdered sug~r i~ th~ amount o~
33 k~ and 24 kæ o~ malt extract:havin~ 78 '~ o~ dry matt~r (correspo~di~g to 18 kg of dr~ dextrln maltose~ are d1~solved in 400~0 kg oY potable watsr war~ed to a temperabure 48 ~ 2~
filtered through;a coarse ~iLter and ~lxed with the~ilk~`at base~ The mixture is pasteurizsd b~ expo3in~ it to~a tempara-~urs of` 95 ~ 24C duriag 30 minutes a~d cooled to 4~ C~
100 ~g o~ the ~rment of pure cultures Or `~iL}~o~cter~a p~-:' pared on a sterile ~at-~ree ~ 00325 kg o~ rrou~ sul~hate, :~ :

3~

and water-soluble vitamins (solutions in boiled a~d cooled ' 1~ B21 ~3, B6 and Bc in the amounts 0.051 0.004, .31 0.0001, 0.0015, 0.0002., and 0.00004 kg ~ res-pectively, are then introduced to the mixtureO All these i~gredie~ts are thoroughly stirred. '~he mixture i.s soured in special vessels for sour milk products at a te~perature of 37 1C to an acidity of 45 5TI1 whereafter it i9 cooled and Yilled into 0.2 1 bo-ttles` to be stopped and delivered ior cool storage. The product can be stored for up to 5 days at a temperature from 0 to 6c.
'~he composition of the thus obtained product is as follows, in mass per cent:
milk fat ~.7 vegetabl~ fat 0.8 saccharose 3.3 dextrin maltose 1.
lactose 2.1 ~iater 40-0 protei~ the balance, inclu~i~g:
bif`idobacteria, cells 109 ~errous sulphate, mln~l 32.5 vitami~s, A - 0~5 D2 - O.01 8, c _ 5 PP - ~.o Bl - 0 . 25 B2 - 0,1 B3 _ 1.5 E~6 ~ 0 . 2 ~ c w o . 04 .
EX~P~E 3 Added to 383.1 kg of 3.6 % :fat milk and 40 kg of` 27.55 %
fat cream i~ lO kg ~f olive oil having prellminarily i~tro-duced thereto, depending on the concentration irl the oil ~olution, fat-soluble vitamir~s A, D2 and E in the amau~t~
of 0.0005, 0.00001 and 0.008 k~,l respectivel;y.
For obtaining a finely dispersed fat emulsiQn the milk-fat basQ i5 homogenized a~ 15 - 20 r/lPa and mi~red with ~olutions of carbohydrats illgredie~ts. ~he solutions o~ car-bohydrate ingredie~ts are prepared sir~ultaneo~uslg with tha preparatio~ of the milk base. Powdared sugar in the amour~t o~
35 ~g and 21.9 kg of malt extract having 74 % ~f dr~ matter ~correspondillg ~o 16.2 kg o~ dr~ dextri~ maltose~ are dissol~ed i~ 410.0 i~g of potable water war~ed to 48 ~ 2G~ filtered through a~coarse ~ilter and mixed ~ith the mil,-~at bass~ The mixtuxe is pasteurized at 95 f 2C during 30 minute~ and cool-ed to ~4 ~ l~C. 100 ~ of tha ferme~t of pure ~ulture o~ bi-fidobacteria prepared on a sterile fat-fr~e mil.s, 0,0335 k~
o~ ~errou~ ~ulphate, and water-solubl~ vitamiRs (solutions in boiled a~d cooled water) C, PP, 13~ B~, B6 and ~c i~ the~
amo~nt o~ 0~04~7 O~OC)4~ 0~0003g O~OOOL~ O~C)017~ Or 0002 a~d O.Q0004 kg, respectlvel~g are then introduced to the mixture, all these bei~g thoroughly stirred, The mixt~e i~ soured i~

,~2;~ Z
-- 13 ~

vessels ;eor ~our mill~ p.roduc ts at 37 ~ 1C to arl acidi ty 0:~ 45 ~ 5~r, whereaIter i t 1~ cooled for bottllng ln 0.2 1 bottles and cool storage where the thus obtained product can be ~tored ~or up to 5 days, at a tempexa-ture of between 0C and 6c >
~he composition of the pro~uct i~ as follows, in mas~
per cent:
milk~~at 2.5 vege t abl e f at 1 . 0 saccharo~e . 3.5 dextrin ~altose 1.6 --lactose 2,0 wRter 41~0 pro~ein the balance, including-biPldobacteria, cells .,,, 108 ferrous sulphate, mln~l 33~S
vitamin~ t mln~

0.5 0~01 E - 8.4 C -49.~ -pp _4 . 0 0, 25

2 ~0,1

3 -1 . 5 6 ~0 . 2 c ~O, 0 7()~3~

EXA~PLE 4 '~he product is obtained according to what h~s been de9c-ribed with reference to Example L to have a composition.rep-resented ~enerally in h~ample 1, except that coconbt oil is used as ve~etable fat.
~ he number of cell.s of bifidobactcria in the product is determined by i.noculatin~ the "Blaurock" medium with limit dilutions o~ the product~

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Claims (2)

WHAT IS CLAIMED IS:

1. A sour milk product composed of proteins, milk and vegetable fats, lactose, dextrin maltose, saccharose, water, bifidobacteria, ferrous sulphate and vitamins A, D2, E, C, B1, B2, B3, B6, Bc, PP with the following proportion of ingre-dients, in mass per cent:
milk fat 2.5 - 2.7 vegetable fat 0.8 - 1.0 lactose 2.0 - 2.2 dextrin maltose 1.6 - 1.8 saccharose 3.3 - 3.5 water 40.0 - 41.0 protein the balance, including:
bifidobacteria, cells 108 - 109 ferrous sulphate mln-1 32.5 - 33.5 vitamins, mln-1 64.0 - 66Ø

2. A sour milk product as defined in claim 1 in which used as vegetable fat is fat from a group including corn, coconut, sunflower-seed and olive oils.