DE2555145C2 - Water soluble powdered milk product and process for its manufacture - Google Patents

Description

The invention concerns a milk powder product for the Manufacture of Kumyß and a process for the manufacture of the milk powder product.

When the milk powder product is dissolved in water in a certain ratio, a solution is created which due to their chemical composition and the physical properties of mare's milk, most of them equals.

In I) H-OS 2118 237 a process for the production of a dried milk product is described which can be used for baking purposes and contains sour whey. The milk product is obtained by denaturing the whey proteins of the sour whey and the skimmed milk (in a ratio of 2: 3 or 40: M) ¹ V) at high temperatures and then drying the concentrates obtained with the aid of spray dryers. The ratio between casein and whey protein is not equal to 1 1 in this milk product. In water, the pH value is 5.5. which is why the product because of its chemical composition and its ph \ sical I ■ uenschalten! for manufac ¹¹ '\ on Kiip <\! ^; , ins Ki ■ rviilc ' ¹ nkht \ use! «Ri: ■ - ,. ■■

Dry matter 96.5 protein 13.2 including casein 8.7 Whey protein c 4.5 carbohydrates 53.0 including lactose 36.8 Minerals 4.5

It is made by mixing milk powder raw material, which consists of whole milk and cream, with homogenizing Powder additive obtained from skimmed milk by coagulating your proteins with rennet represents decalcified whey powder.

As the information given shows, the ratio between casein and whey protein is In den

ν) mentioned products 2: 1, while it is seen in mare's milk approaches a ratio of 1: 1. It is well known that a high casein content leads to the formation of a dense Result in clots in the production of kumys and leads to settle the whey in the finished product. aside from that

,,, the milk powder for infants has a low content, in ictose (36.8 "■■>: the increase in the amount of carbohydrate in the (ivmiscl" vviril ilmrh introduction of sucrose and dextrin M.ii '■> se eneich ;. ^v a .is at the Prudtiktior \ un

Milk powder product used for the production of Kumyß is determined is inexpedient because the yeast used in kumys production is incapable. Sucrose too assimilate.

The present invention is based on the object of specifying a milk powder product for use in the production of Kumyß, which is storage-stable due to the selection of appropriate cow's milk components and procedural treatment and due to the chemical composition and '. <·. comes as close as possible to the physical properties of mare's milk.

This object is achieved according to the invention by the composition specified in patent claim I.

The procedure for making the milk powder pro "> iluktes is according to the invention by that in the claims 2 to 4 specified measures.

For the production of milk powder products of the composition mentioned, Vollnv'ch. Skim milk and sweet whey not separated in the following amounts, 2 "calculated on dry matter, in weight," ,, expressed mixed:

Whole milk 34.6-35

Skimmed milk 0.8

unseparated whey 64.2-64.6 ² '

The process for the preparation of the inventive Powdered milk product is carried out in the following way:

Milk raw materials - whole milk, skimmed milk and unseparated whey - mixed in the above ratio. The mixture is pasteurized at 80 to 85 ° C. Such a pasteurization temperature ensures the necessary effectiveness for the destruction of micro- r> flora, including pathogenic ones, and does not lead to any significant changes in physical properties of the mixture. After pasteurization, the mixture is under a pressure of 100 to 120 atm homogenized. Performing the homogenization do of the mixture at the pressure mentioned has a significant influence on the fat and protein distribution in it, favors the achievement of the homogeneous consistency of the product, which in terms of distribution of fat and protein fractions in mare's milk on ίί next comes.

The mixture is then reduced to a dry matter content from 40 to 45% by weight of it, subjected to thickening. Such a degree of concentration of dry matter is ideal for drying. The performance> o The ability of the drying system is increased, resulting in a powdered milk product with the most pourable consistency obtained, which is better discharged from the drying system, without noticeable sticking to the walls.

The thickened mixture is dried, for example in a spray dryer under the Working conditions analogous to those for drying whole milk.

The milk powder product is cooled after drying up to 15 to 2O ⁰ C. Carrying out the cooling prevents the formation of lumps when the product is stored. The finished product is filled in four-layer kraft paper bag with polythene and stored in dry ventilated rooms at a temperature not exceeding +10 ⁰ C and a relative humidity of at most 10%.

It is ai: ^r from an economic standpoint. It is expedient to use the previously pasteurized and thickened, unseparated whey for the production of the product according to the invention. According to this variant, whole milk is mixed with skimmed milk. The mixture is pasteurized, homogenized, and concentrated to a dry matter content of 40 to 45 parts by weight O _1, ur.ier the conditions described above.

^{The whey,} pasteurized at 70 to Ί 5 ° C and thickened to the same concentration as that of the mixture of whole and skimmed milk, is added to the thickened mixture. The resulting mixture is dried.

The variant in which a mixture of whole milk is used to obtain the powdered milk product is preferred. Skimmed milk and whey taken in an amount of 40 to 60% by weight based on the total amount of whey. The mixture is pasteurized at 80 to 85 C, homogenized under a pressure of 100 to 120 atm ., and up to a 40 to 45 wt Trockensubstanzgchall ¹ of, concentrated *. to the mixture mentioned are employed prior to drying the other part of the whey to. the pasteurized at 70 to 75 ^C in advance and C is concentrated in the same Trockensubstanzkonzentralion.

The obtained thickened mixture is dried.

By performing the aforementioned technological operation, the lactic acid concentration will be equalized achieved in the thickened products when they are mixed before drying, which is a preventive measure which Eiwcißkoajjulalion contributes.

The milk powder product according to the invention is a light cream-colored powder without any strange aftertaste tastes sweet and a little salty, is easily soluble in water (the solubility is 98 to 49 ",,). It is stable in storage. The storage time is 6 months without any noticeable deterioration in quality.

The milk powder product has an optimal content of protein. Fats. Carbohydrates and Mineral salts. After dissolving in water at a ratio of 1: 6.7 to 8.5, a mixture is obtained, that is closest to mare's milk in terms of its chemical composition and properties. What can be seen from the following information:

Components Measuring I ⁷ IUSSIgCs Mare's milk a mixture according to (By heal to dissolve sectional of the milk declarations) powdercr- product in Water at one relationship from 1: 7.3 Dry matter % 11.2 10.5 fat % 1.5 1.5-1.8 protein % 2.04 2.0 including casein % 1.0 U Whey protein fabrics % 1.04 0.9 lactose % 6.9 6.7 Vitamin C" mg / kg 200 180-200

The production of the milk powder product is carried out with the equipment available in the dairy industry Application of the necessary mechanization of the

biological processes carried out. It is not necessary to develop new apparatus and machines for production.

The tastings carried out have shown that the powdered powder product according to the invention has a high nutritional and biological value as well as good organoleptic characteristics and solubility. The kumyss produced on the basis of this milk powder product is of high quality, has a pure taste and a fine, homogeneous consistency with finely dispersed protein particles without whey settling. Alcohol and carbon dioxide content ¹ . is analogous to the KumyH produced from mare's milk.

The production of the milk powder product by the method according to the invention is available in the field of The rational use of secondary milk raw materials (whey and maaermileh) is an important factor economic effect; for example / ur Production of 1 t powder product 9.4 t whey and Skimmed milk consumed.

In order to better understand the present invention, the following specific examples are given.

example 1

For the production of 1000 kg milk powder product is a mixture prepared from 2746 kg of whole milk. 92 kg skimmed milk and 9298 kg fresh, not separated Consists of whey.

The ratio between the components in the mixture is, expressed in terms of weight - "": 35.0; 0.8; 64.2 accordingly, calculated on dry matter.

The chemical composition and the degree of acidity of the basic raw materials are listed in the table.

Chemically e composition. Weight .- '\> Protein substances we i [J- Lak mine Acidity. Milk output Dry Fats Casein MoI-
kenei- stumble roar ral
fabrics Thörner raw materials substan
Zen 0.7 0.7 2.6 4.5 0.7 1. Whole milk 12th 3.5 2.6 0.7 4.5 0.7 19th 2. Skimmed milk 8.5 0.05 20th 3. Don't 0.1 4.8 0.6 separated whey 6.5 0.3 16

The resulting mixture is pasteurized at 85 C, atm homogenized under a pressure of 100 and concentrated on the Trockenmasscgehalt of 45 wt ^'1 ,,. The thickened mixture is dried in an atomization dryer under the following working conditions: air temperature at the dryer inlet 160 ° C. the same in the atomization zone 70 "C. the same at the dryer outlet 90 C. The dry product is ^{cooled to a temperature of 20 °} C. and packed in four-layer kraft paper bags F-oh ethylene insert filled.

The powdered powder product obtained has the following composition, expressed in terms of weight:

2746 kg of whole milk and 82 kg of skimmed milk mixed. The mixture obtained is pasteurized, homogenized and thickened under the working conditions mentioned in Example 1. Separately, 9298 kg are not separated Whey pasteurized at 70 "C and thickened down to the dry mass hall of 45 Gcw.-H.

The chemical composition, the degree of acidity and the ratio between the named components are analogous to those given in Example 1.

The thickened components are mixed and dried in a spray dryer, as in Example 1.

casein 8.3 Whey protein 8.7 fat 12.5 lactose 57.9 Minerals 7.6 Water up to filling 100. Example 2

For the production of 1000 kg of mixed powder product with The composition given in Example I.

Example 3

• 15 is used to produce 100 kg of mixed powder product a geniusly prepared, made from 2950 kg whole milk, 90 kg skimmed milk and 10 400 kg fresh, not separated Consists of whey. The ratio between the components in the mixture is, in wt .-> t> expressed: 34.6; 0.8; 64.6 accordingly, calculated on dry matter.

The chemical composition and acidity of the milk raw materials are shown in the table.

MilchausgangsrohstolT

Chemical composition, weight% Lak- Minetose ralstolTe

1. Whole milk

2. Skimmed milk

3. Yourself!

Dry
substan
Zen Fats Proteins (1.6 11. " 3.3 Casein MoI-
kenei-
w e LS-
slofle Ί 9 (i 0.05 2.4 2 c

Acidity. Thörner

0.8
U.8

18th
19th

The mixture obtained is pasteurized at a temperature of 80 ^° C., homogenized under a pressure of 120 atm and thickened to a dry matter content of 40% by weight. The thickened mixture is dried in the atomization dryer under the following working conditions: air temperature at the dryer inlet ISO ⁰ C, in the atomization zone 70 ⁰ C, at the dryer outlet 85 ° C.

The dry product is heated to a temperature of 20 ° C cooled and packaged.

The powdered milk product obtained has the following compositions, expressed in terms of weight:

casein 8.2 Whey creamer 8.2 fat 1 V? lactose 60.0 Minerals 8.0 Water up to the top 100

Example 4

/ for the production of 100 kg milk powder product with animal composition, which is analogous to that described in Example I, one takes 2746 kg of whole milk and sel / l 92 kg skimmed milk and 4775 kg or 5l, 0 '\. calculated Amount of unseparated whey / u. The mixture is pasteurized at 85 C and a pressure of 120 atm homogenized and down to the Tmekensubstaiizhalt from 43 "- · thickened.

Then the second part of unseparated whey in the amount of 4523 kg at 70 to 75 ( separately pasteurized and thickened to the same concentration.

Then the thickened products obtained are mixed and among those mentioned in Example 1 Dry working conditions The chemical composition of the milk outlet tube .'hslolfe. those in this Example used is exactly the same as in Example 1

Claims (4)

Patent claims: 1. Water-soluble milk powder product made from solid, skimmed milk and whey for the production of Kumyss, characterized in that, from 34.6 to 35 wt. -X whole milk, 0.8 parts by weight ¹ V. skim milk and 64.2 to 64 6% by weight, unseparated sweet whey, each calculated on the dry matter, is produced and has the following composition: Casein within 3 to 9 wt .-%, whey protein materials 8 to 9% by weight, fat 12 to 14 wt .- "., Lactose 56 to 60 wt .-" ,,, mineral salts 7 to 8 wt ^-1. ,. Rest water. 2. A method for producing the milk powder product according to claim 1, characterized in that that he a) Whole and skimmed milk mixed. b) this mixture is pasteurized at a temperature of 80 to 85 ° C, c) the pasteurized mixture is homogenized under a pressure of 100 to 120 atm, d) to a dry matter content of 40 to 45 wt. ",. Thickens, e) this mixture pasieurisiene at 70 to 75 ° C and not separated to a dry matter content of 40 to 45% by weight sweet whey adds and Π the mixture dries. 3. Modification of the method according to claim 2, characterized in that the not separated sweet whey is already added to the mixture of whole and skimmed milk and measures b). el. d) and f) performs. 4. Further modification of the procedure nac; i Claim 3, characterized in that 40 to M) wt. "" Of the required amount of non-separated Add sweet whey to the mixture of whole and skimmed milk according to a) and the remaining amount according to e) treated and / used. In the German published on August 9, 1956 Patent application G 17 454 IVa / 53g is a process for the production of liquid sour milk products as feed and Food described using whey and a dairy product such as skimmed milk, in which case the pre-thickened Whey with a specific gravity of 1.028 to 1.035 and another liquid dairy product or several other liquid milk products are cold mixed with one another, the mixing ratio is chosen such that the proportion of pre-thickened whey in the mixture is 20 to 50 " Specific concentration form thickened whey and the liquid milk product at the specified ratio a liquid substance that is in colloidal chemical equilibrium and therefore not processed further needs to become. Any thermal influence on the material, for example heating to over 10 ° C, leads to a disturbance of the equilibrium and thus to coagulation with all of the resulting Following. H. to a spoiled product. It is for this reason that such a dairy product is essential for manufacture from Kumyß not suitable. Kumyß is a product of fermented milk. The milk mixture is made from cow's milk bacteria through the vital activity of sour milk bacteria and yeast with lactic acid, carbonic acid, alcohol. Ferments, vitamins and antibiotic substances enriched, their Combination has a diet and cure effect on the human organism. Powdered milk products made from whole or skimmed milk, whey and buttermilk are well known. These include fat or semi-fat milk powder, skimmed milk powder, milk powder mixtures for child nutrition and whey powder cr. However, none of them can be used as a starting material for the production of Kumyß from cow's milk Composition according to which Kumyß from mare's milk comes as close as possible to be used, as its chemical Composition of those of mare's milk, which are high in lactose and organic valuable whey protein substances (albumin and glubulin) are not identical. Milk powder for infants is known to have the following chemical composition (in wt .- '*.):