CZ29008U1 - Sour dairy product based on retentate of milk ultrafiltration process - Google Patents

Description

Technical field

The technical solution relates to fermented milk products based on retentate from ultrafiltration of milk.

Background Art

In particular, sour milk products, fermented milk drinks, yoghurts and Greek-type yoghurts are produced by acidifying the milk base, ie milk, or a mixture of skimmed milk and cream or milk and milk powder. This is followed by inoculation with a selected dairy culture such as mesophilic - lactococcal, yogurt, or in combination with probiotic bacteria. This is followed by the acidification and precipitation of milk in a gel of varying strength, density and viscosity.

For these dairy-based types of product, prior to inoculation with the selected dairy culture, the milk, protein, mineral and lactose content is the same as in the milk, or only the fat content is adjusted by adding the selected amount of cream of the selected fat. If the intention is to make the yoghurt consistently denser, with a stronger clot, thickened milk or milk powder with a selected fat content is added to the milk with the selected fat content. Thus, a milk base is obtained prior to inoculation with increased protein, lactose and mineral content proportionally added to the concentrated or dried milk, and the fat content corresponds to the fat content provided by all ingredients.

The resulting composition of the fermented milk drinks or yoghurts is then determined by the composition of the milk base prior to seeding, wherein the lactose content is reduced by the activity of the dairy cultures in the milk base fermentation by about one percent.

In Greek yoghurts, the content of the ingredients in the final product is given and achieved by fermenting the milk base with the selected fat content inoculated with the selected yoghurt dairy culture, precipitate formation and increasing the dry matter by removing, dripping, part of the whey from the precipitate. This results in a yoghurt product with a higher dry matter content approximately equivalent to that of the curd.

Despite the fermentation effect of the dairy cultures used, these products have a relatively high lactose content, while Greek-type yoghurt has a lactose content reduced by lactose, which is contained in the separated whey, with which at the same time some of the minerals and whey proteins that are nutritionally significant because they contain essential amino acids. The content of ingredients in the Greek type yoghurt is fluctuating because it is difficult to set the desired level of whey separation during operation.

The essence of the technical solution

The above drawbacks are eliminated by the fermented milk product as a milk retentate beverage, according to the present invention, which comprises from 7.7 to 27 wt. % solids, 5.2 to 10 wt. % of total protein of which 4.3 to 8% by weight. % of casein and 0.9 to 2 wt. % whey protein, 0.1 to 10 wt. % fat, 2 to 5 wt. % lactose, 0.4 to 2 wt. % of minerals and 0.1 wt. mesophilic lactococcal cultures consisting of Lactococcus lactis subsp. lactis min. 10 ^7, of Lactococcus lactis subsp. cremoris min. 10 ^7, of Lactococcus lactis subsp. Diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Leuconostoc mesenteroides subsp. Dextranicum.

The retentate-based fermented milk product of milk ultrafiltration as yogurt contains 7.7 to 27 wt. % solids, 5.2 to 10 wt. % of total protein of which 4.3 to 8% by weight. % of casein and 0.9 to 2 wt. % whey protein, 0.1 to 10 wt. % fat, 2 to 5 wt. % lactose, 0.4 to 2 wt. % of minerals and 0.1 wt. the yoghurt culture densities min. 10 ⁷ formed by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.

- 1 CZ 29008 Ul

The milk-based retentate acidified milk product as a Greek-type yogurt contains 9.1 to 39 wt. % solids, 5.2 to 18 wt. % of total protein of which 4.2 to 10 wt. % of casein and 1.0 to 8.0 wt. % whey protein, 1.4 to 15 wt. % fat, 2 to 5 wt. % lactose, 0.5 to 1 wt. % of minerals and 0.1 wt. of yoghurt culture in density of 10 ⁷ formed by Lactobacilus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The sour milk product further comprises the probiotic microorganisms Enterococcus faecium at a density of 10 ⁴ to 10 ⁷ and / or Bifidobacterium at a density of 10 ⁶ to 10 ⁷ . The sour milk product further comprises a whey concentrate of 1 to 3% by weight of whey. The sour milk product further comprises a fruit or vegetable flavoring component in an amount of 1 to 20% by weight.

The advantage of the proposed solution is that instead of the fermentation base of milk, cream, milk powder, retentate from skimmed milk or milk with selected fat and cream is used as the basis for the production of sour milk beverages, yoghurts and especially yoghurt yoghurt. fat.

The retentate is formed by ultrafiltration or subsequent diafiltration of defatted milk, or milk with a specified fat content, by which the aqueous lactose and mineral solution is removed from the milk base.

The mixture of the retentate thus obtained, and optionally the cream, is then inoculated with the selected dairy cultures to produce the desired desired milk beverage, yogurt or Greek-type yogurt.

Thus, a fermented milk product is produced, e.g., a fermented milk beverage that has a reduced lactose and mineral content compared to existing types of fermented milk beverages, or, for example, a yoghurt that has a reduced lactose and mineral content compared to existing yoghurt types, or, for example, Greek-type yoghurt, which has a reduced lactose and mineral content and a whey protein content, ie, essential amino acids.

The retentate-based fermented milk products of ultrafiltration are characterized by a more reduced lactose content than classically produced fermented milk products and are therefore suitable for consuming that portion of the population suffering from increased lactose intolerance.

Greek-type yoghurt based on retentate from ultrafiltration milk has the advantage over traditionally produced Greek yoghurt that in addition to significantly reduced lactose content, it has an additional health benefit as it contains increased whey protein content with a significant nutritional value of essential amino acids.

Milk retentate fermented milk products are produced efficiently and without loss, based on the membrane ultrafiltration process. In particular, retentate-based Greek type yogurt is produced with higher yields, with significant savings compared to conventional production, since all milk proteins are trapped in the product.

Examples of technical solutions

1. A fermented milk beverage, e.g., creamy beverage, is formed by fermentation of a milk base formed by a retentate from ultrafiltration of defatted milk having a composition of 12.3% by weight. dry matter

% 6.2 wt. the total protein of which 5.2 wt. % casein and 1 wt. whey protein, 0.2 wt. % fat, 5 wt. % lactose, 0.9 wt. % minerals and 0.1 wt. of mesophilic culture at a density of 10 ⁸ formed by Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris. The resulting sour milk beverage will have a composition of 12.3% by weight after fermentation. dry matter

% 6.2 wt. the total protein of which 5.2 wt. % casein and 1 wt. whey protein, 0.2 wt. % fat, 4 wt. % lactose, 1.9 wt. mineral substances.

2. Yoghurt is formed by fermentation of the retentate milk base from ultrafiltration of skimmed milk 85% by weight. 12.3 wt. % dry matter, 6.2 wt. total protein of it

5.2 wt. % casein and 1 wt. whey protein, 0.2 wt. % fat, 5 wt. % lactose, 0.9 wt. % minerals and 0.1 wt. of yogurt culture at a density of 10 ⁸ formed by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and fruit jam

-2CZ 29008 UI wt. with a composition of 67 wt. % dry matter, 65 wt. % saccharides, 1.5 wt. % fiber, 0.5 wt. fats and proteins and minerals. The resulting yogurt will have a composition of 20.56 wt. % dry matter, 5.27 wt. the total protein of which 4.42 wt. % casein and 0.85 wt. whey protein, 0.17 wt. milk fat, 3.25 wt. lactose and 9.8 wt. jam carbohydrates, 0.23% fiber, 1.76 wt. milk minerals and 0.08% residual fat and protein and jam minerals.

3. Yoghurt is formed by fermentation of a retentate milk base of 80% by weight. from ultrafiltration of defatted milk with a composition of 12.3 wt. % dry matter, 6.2 wt. the total protein of which 5.2 wt. % casein and 1 wt. whey protein, 0.2 wt. % fat, 5 wt. % lactose, 0.9 wt. % minerals and 20 wt. % cream of 45.5 wt. % dry matter, 40 wt. % fat, 2 wt. total protein of which 1.6 wt. % casein and 0.4 wt. whey protein, 3 wt. % lactose, 0.5 wt. % minerals and 0.1 wt. the yoghurt culture of 10 ⁷ formed by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The resulting yogurt will have a composition of 17.26% by weight after fermentation. % dry matter, 5.36 wt. the total protein of which 4.48 wt. % casein and 0.88 wt. whey protein, 8.1 wt. % fat, 2 wt. % lactose, 1.8 wt. mineral substances.

4. The yoghurt of the Greek type is formed by fermentation of a milk base, which consists of a retentate of 80% by weight. from ultrafiltration of defatted milk with a composition of 12.3 wt. % dry matter, 6.2 wt. the total protein of which 5.2 wt. % casein and 1.0 wt. whey protein, 0.2 wt. % fat, 5 wt. % lactose, 0.9 wt. % minerals and 20 wt. % cream of 45.5 wt. % dry matter, 40 wt. % fat, 2 wt. total protein of which 1.6 wt. % casein and 0.4 wt. whey protein, 3 wt. % lactose, 0.5 wt. % minerals and 0.1 wt. of yogurt culture at a density of 10 ⁸ formed by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The resulting Greek-type yoghurt will have a composition of 25% by weight after fermentation. % dry matter, 7.6 wt. the total protein of which 6.3 wt. % casein and 1.3 wt. whey protein, 11.5 wt. % fat, 4.9 wt. % lactose, 1 wt. mineral substances.

Industrial usability

Fermented dairy products, especially fermented milk beverages, yoghurts and especially retentate-based Greek yoghurts from milk ultrafiltration, will be characterized by more efficient production compared to similar products on the market today. Putting them into production and marketing would expand the range of dairy products and provide them with an acceptable product for a group of people suffering from significant lactose intolerance.

Claims (6)

PROTECTION REQUIREMENTS What is claimed is: 1. An acidic dairy product based on retentate from milk ultrafiltration as a beverage, characterized in that it contains 7.7 to 27 wt. % solids, 5.2 to 10 wt. of total proteins of which 4.3 to 8 wt. % of casein and 0.9 to 2 wt. % whey protein, 0.1 to 10 wt. % fat, 2 to 5 wt. % lactose, 0.4 to 2 wt. % of mineral substances and 0.1 wt. fermentation of mesophilic culture in density min. 10 ⁶ consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and / or Lactococcus lactis subsp. diacetylactis and / or Leuconostoc mesenteroides subsp. cremoris, and / or Leuconostoc mesenteroides subsp. dextranicum. 2. An acidic dairy product based on retentate from milk ultrafiltration such as yoghurt, characterized in that it contains 7.7 to 27 wt. % solids, 5.26 to 10 wt. of total proteins of which 4.3 to 8 wt. % of casein and 0.9 to 2 wt. % whey protein, 0.1 to 10 wt. % fat, 2 to 5 wt. % lactose, 0.4 to 2 wt. % of mineral substances and 0.1 wt. fermentation of yoghurt culture min. 10 ⁷ consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. -3EN 29008 Ul 3. A retentate-based fermented dairy product from milk ultrafiltration as a Greek-type yogurt, characterized in that it contains 9.1 to 39 wt. % solids, 5.2 to 18 wt. of total proteins of which 4.2 to 10 wt. % of casein and 1.0 to 8.0% whey proteins, 1.4 to 15.0% wt. 2.0 to 5.0 wt. % lactose, 0.5 to 1 wt. minerals and 0.1% 5 wt. fermentation of yoghurt culture in density min. 10 ⁷ consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. The fermented dairy product according to claims 1 to 3, further comprising protective microorganisms Enterococcus faecium at a density of 10 ⁴ to 10 ⁷ and / or Bifidobacterium at a density of 10 ⁴ to 10 ⁷ . io The fermented dairy product according to claims 1 to 4, further comprising a concentrate of minerals derived from whey in an amount of 1 to 3 wt. The fermented dairy product according to claims 1-5, further comprising a fruit or vegetable flavoring component in an amount of 1 to 20 wt. End of document