GB886518A - Improvements in or relating to milk products - Google Patents

Improvements in or relating to milk products

Info

Publication number
GB886518A
GB886518A GB35834/59A GB3583459A GB886518A GB 886518 A GB886518 A GB 886518A GB 35834/59 A GB35834/59 A GB 35834/59A GB 3583459 A GB3583459 A GB 3583459A GB 886518 A GB886518 A GB 886518A
Authority
GB
United Kingdom
Prior art keywords
fat
milk
solids
parts
proportion
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB35834/59A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hexion Inc
Original Assignee
Borden Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Borden Inc filed Critical Borden Inc
Publication of GB886518A publication Critical patent/GB886518A/en
Expired legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/15Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1516Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

A whole milk powder comprises (1) winterized liquid butter fat with non-fat milk solids or (2) winterized solid butter fat with non-fat milk solids, the proportion of total fat present approximating to the fat content of whole milk powder, or a mixture of (1) and (2) separately formed. Preferred proportions are approximately 1 part of liquid fat for 1 to 3 parts of the non-fat milk solids in component (1) and approximately 1 part of solid fat for 2 to 5 parts of the non-fat milk solids in component (2); the two components are then blended, as by spray drying, in such proportions as to make the total fat content at least 1 part for about 2.47 parts of non-fat milk solids. Winterizing temperatures of between 70 DEG and 85 DEG F. are stated to give the best products. The wettability of the whole milk powders may be increased by including a proportion of 20-50% of lactose. According to an example, raw whole milk was flash heat-treated and then separated into cream and skim milk; the cream was further separated by destabilizing treatment and centrifuging to yield a butter oil of about 99.6% fat content. The skim milk resulting from the various separation treatments was concentrated at a low temperature to 36% solids-not-fat, for use later in the process, whilst the butter oil was winterized at 70 DEG F. The liquid fat, to which a trace of citric acid was added to inactivate metallic contamination, and solid fat thereby obtained were steam-stripped and thereafter protected from oxidation (see Group III, abridgment of Specification 886,519, which was divided on the present Specification). The liquid fat after stripping was blended and homogenized into the skim milk concentrate at a temperature of about 120 DEG F., in a proportion of 1 part of fat to 1.18 parts of milk solids-not-fat and spray dried to a cream powder of 45% fat at a moisture level of 2%. The solid fat was similarly blended at 140 DEG F. in the proportion of 1 part of fat to 5.0 parts of milk solids-not-fat and then spray dried to a low-fat milk powder of 16% fat at a moisture level of 3%. The readily dispersible final product was prepared by blending these two components in proportions to give a powder of about 28% fat content.
GB35834/59A 1958-11-17 1959-10-22 Improvements in or relating to milk products Expired GB886518A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US886518XA 1958-11-17 1958-11-17

Publications (1)

Publication Number Publication Date
GB886518A true GB886518A (en) 1962-01-10

Family

ID=22212608

Family Applications (1)

Application Number Title Priority Date Filing Date
GB35834/59A Expired GB886518A (en) 1958-11-17 1959-10-22 Improvements in or relating to milk products

Country Status (1)

Country Link
GB (1) GB886518A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2183135A (en) * 1985-11-23 1987-06-03 Nestle Sa A process for the production of a milk powder
WO2011122966A1 (en) * 2010-03-31 2011-10-06 Fonterra Co-Operative Group Limited Production of concentrated milk fat compositions and unitised high density compositions
AU2017232143B2 (en) * 2016-08-31 2018-10-11 Inner Mongolia Mengniu Dairy (Group) Company Limited Method to detect A1 β-casein and A2 β-casein in bovine milk

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2183135A (en) * 1985-11-23 1987-06-03 Nestle Sa A process for the production of a milk powder
GB2183135B (en) * 1985-11-23 1989-11-22 Nestle Sa Process for the manufacture of a milk powder
WO2011122966A1 (en) * 2010-03-31 2011-10-06 Fonterra Co-Operative Group Limited Production of concentrated milk fat compositions and unitised high density compositions
EP2552226A1 (en) * 2010-03-31 2013-02-06 Fonterra Co-Operative Group Limited Production of concentrated milk fat compositions and unitised high density compositions
EP2552226A4 (en) * 2010-03-31 2014-03-12 Fonterra Co Operative Group Production of concentrated milk fat compositions and unitised high density compositions
AU2017232143B2 (en) * 2016-08-31 2018-10-11 Inner Mongolia Mengniu Dairy (Group) Company Limited Method to detect A1 β-casein and A2 β-casein in bovine milk

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