HU202079B - Method for producing novel milk, dairy-products and dairy-preparations of modified casein-whey protein proportion - Google Patents

Abstract

Standardarized value milk, milk based or milk contg. prodts. but with flexible freely chosen ratios of casein to milk proteins, are prepd. from defined proportions of pasteurised whey and of full skimmed milk. Such mixts. are concentrated by ultrafiltration until the concn. and relative proportions of protein lactose and mineral salt etc. components those of natural milk. The main protein fractions and their relative within the total protein content, standard values (biological value, functional characteristics) are maintained at the same time. - The milk substitutes are suitable for prepn. of flavoured milk drunks, soured milk prods., ordinary and cream cheeses, powdered milk, protein concentrates baby milk prods., and animal milk feeds.

Description

The present invention relates to a novel process for the production of modified casein whey protein milk, dairy products and dairy products. Specifically, milk (3090): (70-10) with a weight ratio of casein whey protein having controlled value properties according to the present invention, and milk, dairy products and dairy products are optionally made from such milk, protein, carbohydrate, fat salt.

Like all mammalian secretions of mammary glands, the composition of cow's milk is within 10 constants in the sense that the main ingredients - proteins, lactose, mineral salts, and within the protein, caseins and so-called. Whey protein ratios are constant with some tolerance regardless of the dairy animal species, the season, the differences in feeding, the lactation stage and other factors.

This relative consistency of the main constituents of milk is valid within each animal species and the composition of the milk of animals of different species is very different. The consistency of the composition characteristics and the differences between species are based on genetic basis.

Table 1

Main Composition Characteristics of Breast Milk and Milk of Certain Dairy Animals (HUGH A. McKenzie MILKPROTEINS Academic, Press, New York, 1970)

dairy Breed Ups. crowd% Fat crowd% protein content Lactose crowd% Ash crowd% Casein weight% Whey Protein Weight% cow Milk 12.7 3.7 2.8 0.6 4.8 0.7 sheep 18.8 7.4 4.6 0.9 4.8 1.0 goat milk 13.2 4.5 2.5 0.4 4.1 0.8 buffalo milk 17.2 7.4 3.6 3.6 5.5 0.8 Horse Milk 11.2 1.9 1.3 1.2 6.2 0.5 Breast milk 12.4 3.8 0.4 0.6 7.0 0.2

This stability of the proportions of the main composition characteristics - total protein, lactose and mineral salts - is very important for industrial processing because it allows the production of dairy products and milk products of relatively constant composition and quality and is of great importance in nutrition and nutrition, because the proportions of the main ingredients are broadly in accordance with the needs of the human or animal body. Powdered milk and various milk-based preparations are of great importance in the context of public nutrition and in the rearing and feeding of farm animals (cattle, pigs, etc.).

It is well known that total protein can be separated into two major fractions with different chemical and technological properties, casein and

The most important indicators expressing the biological (nutritional, nutritional) value of casein, whey proteins and whole milk protein are the so-called wheat proteins. of whey proteins.

There are a number of test results 30 that show that not only the technological properties of chemical tubes differ from each other, but also the so-called "chemical" properties. They also differ in their measurement characteristics, such as biological value and functional properties.

Various assays are used to assess the biological (nutritional, nutritional) value of proteins, and accordingly, these characteristics can be expressed by a variety of indicators. The following table shows the most important indicators of the biological (nutritional, nutritional) value of whole milk protein, casein and whey proteins.

Table 2

Indicators Total Protein Fractions Milk Proteins Casein Whey Proteins

BV 0.88 0.80 1.00 GRAYLING 2.8 to 3.09 2.5 to 2.77 3.0 to 3.71 NPR 3.88 3.53 4.73 TD 93.7 to 98.0 94.4 to 97 93.3 to 97

The BV, PER, NPR and TD indicators refer to the nutritional and nutritional value of proteins, and the increase in their absolute value indicates a proportional increase in the utilization of a given protein in the body. One of many references in the literature regarding these indicators is E. Renner (Milk and Dairy Products in Human Nutrition, W-GmbH, Volkwirtschaftlicher Verlag, Munich, 1983, pp. 102-106). [Abbreviations accepted in the art based on English terms mean BV (biological value): biological value, PER (protein efficiency ratio): NPR (net protein retention): net protein retention, TD (total digestibility): total digestibility .]

-2HU 202079Β

From the data it can be seen that all biological values of whey proteins are higher than those of casein. Whole milk protein ratios are higher than casein and - so-called. complementary effect — they are higher than the weighted average of casein and whey proteins. This value, which is determined in “invasive” conditions, indicates that the amino acid suite of caseins and whey proteins complement each other by reducing certain amino acids (usually lysine and methionine) It has a "limiting" effect, which means that the body utilizes the blended protein more efficiently than the protein fractions individually.

More extensive studies have also shown that the natural proportion of casein and whey proteins in milk is not optimal for all organisms in terms of biological value and protein utilization.

Feeding on different sources of protein in casein-whey protein ratios, it has been shown that the indices for biological value, forage value vary according to the optimum curve, the optimal ratio (maximum protein utilization) they need a set of amino acids to build up their body proteins.

Based on the above, there is a need for novel foods and nutrition products that are suitable for the nutrition of healthy and sick people, and of different ages, races, etc. have optimal value-measuring properties for animal nutrition. Optimum metering properties (biological value and functional properties) for a given application can be achieved by altering the milk or milk product protein composition, i.e. the casein: whey protein ratio. In addition, it is desirable to preserve or differ from other product characteristics.

It is an object of the present invention to provide food and nutrition satisfying the above requirements.

Changes in the protein composition of dairy and dairy products have been previously pursued by those skilled in the art. For example, U. S. Patent No. 5,600,125 discloses a process for mixing cow's milk and whey to form a product similar to mare's milk, pasteurizing, homogenizing, concentrating and spray-drying.

From the description of the above anterior method, it can be stated that this is a patent protection of a single casein-whey protein ratio (1: 1). This is adjusted by mixing the whey and milk in a ratio of about 3: 1 to give a mixture having the following composition characteristics (calculated from Example 1 of said patent):

2746 kg whole milk 92 kg of skimmed milk 9,298 kg of whey crowd% crowd% kg crowd% kg Ups. 12 329.52 8.5 7.82 6.5 604.37 Fat 3.5 96.11 0.05 0.46 0.3 27.89 Casein 2.6 71.40 2.6 2.39 0.1 9.30 Savóf. 0.7 19.22 0.7 0.64 0.7 65.09 Lactose 4.5 123.57 4.5 4.14 4.8 446.30 digging 0.7 19.22 0.7 0.64 0.6 55.79 acid value 19 20 16

Mix 12,135 kg crowd% kg Ups. 7.76 941.71 Fat 1.03 124.46 Casein 0.68 83.09 Savóf. 0.70 84.95 Lactose 4.73 574.01 Fertilizers ^ oh 0.62 75.65 acid value 16.7

It can be seen that the composition characteristics of the mixture do not correspond in absolute terms to any milk, since its dry matter content, protein content, etc. low due to the high volume (and high water content) of whey. Only the proportions of the ingredients are close to their mumps, the absolute values being replaced by dissolving the powder in the mixture to the desired solids content (higher than the solids content of the mixture) 65, ie setting the casein: whey protein ratio to the desired value .

By mixing milk and whey, only a specific casein-whey protein ratio is bound, and the absolute protein content and dry matter content are adjusted to this mixing ratio and composition characteristics of the milk and whey. The milk and whey mixture thus have a dry matter content and

The protein content of -320H2079Β is also lower than that of mare's milk, although the original composition would be desirable for its intended purpose. The proper composition is achieved by dehydration and subsequently by a digestion process with a higher dry matter content than the mixture. With this method, you can only set one specific total protein: total dry matter ratio.

The essence of the process according to the invention is that by using a suitable combination of known processes in the food industry, in particular by ultrafiltration and diafiltration, and by using well known technologies for producing dairy products and dairy products from milk, new milk, dairy products and dairy products are and its salt content, and the proportion of casein and whey protein in the protein content of the main constituents of the milk protein may be adjusted simultaneously to any preselected value.

Changes in protein, carbohydrate, fat, and salt have been known so far, and can be easily accomplished by dilution or enrichment. The ratio of milk proteins per se can also be varied by known methods, for example by using a molecular sieve with an appropriate cut-off. However, the optional variation of the above composition characteristics in a continuous process range, which allows for the production of an unlimited number of new products, has not yet been described.

According to the invention, cow's milk and whey are ultrafiltered separately or in combination with a membrane with a molecular weight of 30 J5000 Daltons to a volume reduction of 10-97% using a 100% retention membrane, and in the case of separate ultrafiltration, the ingredients are mixed together. In this case, diafiltration is performed and the resulting milk 35 is processed in a known manner into a dairy product or a dairy product.

A special case of changing the composition characteristics is to change the composition (total protein, carbohydrate, fat, etc.) that changes as a result of adjusting the desired casein to whey protein ratio to return to its original value.

One of the most important variations of the process according to the invention is that the value of the other constituents of the milk is kept constant while adjusting the casein: whey ratio to the optimal value in terms of biological value and functional properties.

Our procedure is fundamentally different from the 50 German patents described above in that it involves a complex modification of the composition and composition ratios that can be accomplished over a wide range:

The ratios of casein to whey protein can be set not only to a certain value of 55 (1: 1 ratio), but also within a wide range of ratios to the optimum value depending on the intended use [casein: whey protein (30:90) :( 70:10) within]. In addition, a crucial difference is that the protein composition is modified by adjusting the absolute value of protein content and the ratio of protein to dry matter after mixing the milk and whey by a membrane separation method, ultrafiltration. Thus, the desired composition values can be directly achieved, in some cases approximating the composition of hard-to-obtain milk of an animal species, without the need for dewatering (concentration and drying) or reconstitution to a specified dry matter content.

This is not possible with the anterior procedure because the composition is modified by two factors: whey and milk mixing and dehydration. The combination of these two operations narrows the range of possible composition changes due to:

If it is desired to mimic the composition of milk of another animal species by a specific mixing of cow's milk and whey, the desired whey-white gelatin ratio for any animal species can be easily adjusted by the mixing ratio of milk and whey. However, mixing milk and whey not only changes the protein composition, but also the relative proportions of each of the components that make up the dry matter (dry matter: total white matter: alkali fire: mineral salts, etc.). The composition of cow's milk and whey results in the fact that by mixing them only one animal species, the horse's milk, can be approximated, because in this case the two conditions are met that not only casein and whey protein but the relative proportions of each of the constituents of the dry matter would also be a good value. j

In order to meet these two conditions without limitation - to provide a wide range of proportions of dry matter components in addition to the desired protein composition - an operation that can modify the proportions of dry matter components in addition to cow's milk and whey is required. methods include ultrafiltration and cost-filtration.

A key element of our process is to use a combination of milk and whey mixing and ultrafiltration, if desired, cost filtration for the composition modification, so that the food industry has a variety of protein and dry ingredients: protein: lactose: mineral salt; milk and dairy products suitable for biological needs or for nutritional purposes, as well as special foods. It is possible to optimize the biological value and functional properties of the product while at the same time keeping the cost of raw materials to a minimum. I

The process of the present invention satisfies this requirement by mixing whey or skimmed whey obtained as a by-product of cheese making with whole or skimmed cow's milk, and concentrating the mixture by ultrafiltration to such an extent that the dry matter, protein, lactose and mineral salt ratios - mimic the composition ratios of the desired natural milk. In this way, the composition of not only cow's milk, but also milk of other dairy animals (sheep, goat, buffalo, horse) and breast milk is easily accessible. The proportions of the main ingredients of the preparation (protein, milk sugar, mineral salts) and the amount (macro composition) of the components are the same as those of a natural milk, but the protein content can be modified.

Within the range of major fractions, casein and whey proteins, this approximates or mimics the protein fraction ratios of milk from different dairy animals and breast milk, but can be selected differently to meet the quality milk needs can be produced. However, the protein structure of the products thus produced always preserves the structure of the milk protein, and as a result their physico-chemical properties are different from those of the milk of other species and are technologically useful. Using the milk solids produced in this way as the raw material of certain dairy products and dairy products, cheese and cottage cheese, soured dairy products, flavored dairy drinks or milk substitute animal feeds, its production costs are lower than other methods.

The most important aspect of our procedure is that it allows accurate adjustment of the optimal protein fraction ratios and - on the other hand - the same amount of protein - since the optimal protein fraction fraction is known per animal species and can be purposefully adjusted by our method. Another great advantage of the process is that it provides the ability to adjust optimal protein fraction ratios so that the proportions of the main ingredients - total protein, lactose, mineral salts - remain the same as the natural ratios of milk, which are optimal for most organisms.

It is extremely important for the quality of food and the improvement of quality indicators that milk proteins have well-defined functional properties. Dairy products can also utilize these functional properties, such as increasing or decreasing the water binding capacity of certain cheeses, cottage cheese, sour curds, increasing the viscosity of milk drinks (milk cocoa, caramel milk, etc.), settling of spices.

By increasing the fat-emulsifying ability, some dairy products (such as sour cream) can increase the amount of emulsified fat, thus preventing the development of fat-like taste defects (free fat rancidity).

According to our studies, as confirmed by the literature on functional properties, the water-binding and fat-emulsifying capacity of whey proteins can be better influenced by simple physical effects than by caseins. This provides the rationale for better selection of product technology parameters (heat treatment, homogenization) to improve product quality in cases where purposely changing the ratio of casein to whey protein in a dairy product increases the percentage of whey protein.

Therefore, our process is suitable for the production of a product which, besides ensuring the optimum biological (nutritional, nutritional) value, has the most favorable level of functional properties influencing the quality of the product due to the modification of protein fraction ratios and production process parameters (homogenization). ).

It should not be overlooked that the use of whey, the utilization of whey proteins can significantly increase the yield and - on the other hand, greatly reduce certain dairy products (cheese and cottage cheese, soured dairy products, flavored dairy drinks, etc.) or milk products (milk broth) specific cost of raw materials.

This is important because the raw material cost of these dairy products represents a decisive proportion, about 70-80%.

Thus, with our process, new dairy products and dairy products can be produced with the best value metrics (biological value, functional properties) at the lowest raw material costs.

Hereinafter, comparative examples illustrate the essence and advantages of our process by comparing it with conventional dairy and dairy production technologies and, on the other hand, with whey utilization processes developed so far.

In the case of conventional and industrial dairy and dairy production technologies, the process is different for each product group.

The most important of the known operations used in the process of the invention are as follows.

Concentration (see Szenes E „Nadabán P .: Concentration in the Food Industry, Technical Publishing House, Budapest, 1964; Balatoni M., Kettíng F .: Dairy Handbook 531 -535, Agricultural Publisher, Budapest, 1981).

Ultrafiltration (see Maubois J. L., Am. Chem. Soc., Abstract of Papers 178 (1) Coll. 93.1979; Herbertz,

G.: Deutsche Molkerei Zeitung 103 (31) 10551059; Lacey, R.E .: Loeb, S .: Industrial Processing with Membranes, Wiley-Interscience, Division of John Wiley and Sons, Inc., New York, London, Sydney, Toronto, 1972; Sourirajan, S.: Reverse Osmosis, Academic Press, New-York 1970).

Spray Drying (see Masters, K: Spray Drying, George Godwin Ltd., London, John Wiley and Sons, New York, 1976; Hall, CWDiyingMilk and Mill Products, The AVI Publishing Company, Inc. 1966, Westport, Connecticut; Dr. Imre, László: Drying Manual, Technical Publishing House, Budapest, 1974).

Cheese production by ultrafiltration (see Hansen, R .: North EuropeanDairy Journal 46 (6) 149-151,1980; Traitnik, L .: Mljekarstvo 20 (1) 7-11,1980; Boer, R: de NOOYP. F. C; North European Dairy Journal 46 (3) 52-61, 1980; Roiner F.: Deutsche Milkwirtschaft,

33. (20) 738-744,1982).

Preparation of calf feed (see George Babella et al., Milchwissenschaft 43 (9) 551-554, 1988; Ward, Ph. J., Journal of Dairy Technology 34 (4) 162-164, 1981).

Further, Dairy Manual, Agricultural Publisher, Budapest, 1981; Drinking milk, flavored milk drinks, sour milk products: 303-346. pages, condensed

-5HU 202079Β milk, milk powder. 523-561. pages, white ject concentrates: 580-607. side. Dairy-based animal nutrition: József Czakó — László Tóth: Technology of calf rearing, Agricultural Publisher, Budapest, 1977. Cheese-making methods using ultrafiltration: R. Hansen 5, Membrane Filtration and Spray Drying, North European Dairy Journal, 1985. Denmark. A common feature of these processes is that none of the methods includes a step of purposefully adjusting the ratio of casein to whey proteins.

In the case of known production of drinking milk, aromatized milk drinks, sour milk products or cheese-making methods using ultrafiltration (cheese) or concentrated (dried milk, powdered milk, white juice concentrates, milk substitutes) practically unchanged, it remains the same as the initial value in the raw cow's milk (about 80:20). 20

However, using our method, the cow's milk used as a raw material is mixed with skimmed, heat-treated (pasteurized) whey, if desired after skinning and then heat treatment (pasteurization), so that the protein composition of the mixture (casein-whey protein ratio) properties (biological value, functional properties) and the optimum cost of raw materials for production. This mixture is concentrated by ultrafiltration at ratios such that the main composition characteristics (dry matter, protein, lactose, mineral salt) of the concentrate mimic the composition of the natural head (milk of cows or other dairy animals) but purposefully alter 35 caseins. whey protein ratio.

Using the milk milk thus produced as a raw material, 40 novel dairy products (milk, flavored milk drinks, sour milk products, cheeses, cottage cheese, rati powder, milk substitute animal nutrition, etc.) can be produced at lower raw material costs than conventionally.

Known methods using precipitation do not preserve the original structure of the whey proteins and, when used, have less influence on the functional properties than in the case. Known methods using ultrafiltration are only aimed at reducing cost factors, without any consideration as to the amount of whey protein intake in terms of biological value or functional properties. (Precipitation and ultrafiltration methods can be found in the Dairy Handbook, Agricultural Journal, Budapest, 1981, 595 and 597.) They do not seek to imitate milk composition ratios, thus failing to provide physiologically optimal composition ratios. These methods are not suitable for adjusting the desired protein, carbohydrate, fat, mineral ratio with the optimum casein to whey protein ratio.

The following examples illustrate the application of our process. In each of the examples, ultrafiltration is performed using a membrane 100% retaining protein having a molecular weight of 5,000 daltons. "Proportion" is used throughout the examples to refer to "proportion by weight" unless otherwise indicated.

Example 1

70:30 Production of casein-whey protein drinking milk

Skimmed and pasteurized cow's milk is also mixed with skimmed and pasteurized sweet (pH6.4-6.6) whey in a 1: 1 ratio. The composition ratios of the blend were modified by ultrafiltration concentration of 40% (40% volume reduction) to obtain a concentrate which, with the exception of the casein: whey protein ratio, corresponds to the cow's milk used initially. Changes in composition are illustrated as follows:

-6EN 202079Β

Over 100 kg. post, cow's milk kg + 100 kg or more. post, milk whey component crowd% component crowd% kg Solids 8.9 8.9 Solids 6.15 6.15 Fat 0.1 0.1 Fat 0.05 0.05 Protein (TNx6,38) 3.3 3.3 Protein 0.8 0.8 Lactose 4.8 4.8 Lactose 4.8 4.8 Mineral salts 0.7 0.7 Mineral salts 0.5 0.5

Mixing

The mixture is 200 kg

component crowd% kg Solids 7.525 15.05 Fat 0,075 0.15 Protein 2.05 4.1 Lactose 4.8 9.6 Mineral salts 0.6 1.2 Ultrafiltration 40% Component weight% kg

120 kg concentrate Solids 5.5 4.4 component crowd% kg Fat 0.0 0.0 Protein 0.2 0.16 Solids 8.88 10.65 Lactose 4.8 3.84 Fat 0,125 0.15 Mineral salts 0.5 0.4 Protein 3.28 3.94 Lactose 4.8 5.76 Mineral salts 0.67 0.8

Calculations of the composition changes, which have been fully validated in the experimental work, show that 120 kg of 100 kg of milk and 100 kg of whey give a milk formula that gives the composition of natural milk. The ratio of casein to whey protein 40 changed from the original 80-20 to 70-30. The higher biological value of the whey proteins and the complementing effect resulted in a better nutritional milk composition in which 100 kg of whey replaces 20 kg of milk. Considering the cost of processing, this has the economic effect of reducing the cost of raw materials per liter of milk produced in this way by about 10%, so that in addition to the nutritional benefits, the economic aspect is also very important. 50

The fat content of the milk thus prepared is adjusted to 2.8% by weight with the addition of 8,025 kg of cream, which is 40% fat (re-pasteurized at 74 ° C for 40 s if necessary) and packaged in a conventional bioavailable composition. we get cheaper and less expensive consumer milk, which the consumer cannot distinguish organically from the original natural cow's milk.

Example 2

70:30 Production of aromatized caramel milk drinks in casein whey protein weight ratio

The first stage of production is the same as in step 1, i.e. skimmed and pasteurized cow's milk, 65 and skimmed and pasteurized whey are mixed in a 1: 1 ratio and concentrated by ultrafiltration with a volume reduction of 40%. In the fat version, 1.025 kg of 401% fat is mixed to adjust the product's specific fat content to 2.81%. After dissolution, the flavoring agents (8% sugar, 0.5% caramel flavor concentrate) are added, followed by heat treatment at 90 ° C for 60 seconds to kill the harmful microbes and enhance the water binding and viscosity enhancing properties of the whey proteins.

Studies and literature also confirm that the water binding of whey proteins can be influenced over a wide range by the degree of heat treatment, which, in turn, also has the potential to influence the viscosity through the amount of bound water. Thus, with a modified protein composition, a product with a higher viscosity can be produced, which delays the settling of the flavorings and thus improves quality. In this way, the triple aspect is realized - the combination of biological value, functional characteristics and economy.

The heat treated product is packaged after cooling to 10 ° C.

Example 3

75: 25 casein-whey protein ratio milk cocoa

Skimmed, pasteurized cow's milk and skimmed pasteurized whey in a ratio of 1: 0.3

-7H 202079Β total, the original milk 80: 20 casein-whey protein ratio is changed to 75:25, and the milk solids content is from 8.8% to 8.2% and protein content from 3.3% to 2.72% %.

The mixture is ultrafiltered with a concentration resulting in a volume reduction of 20%, so that the protein is added to the

100 kg skimmed pasteurized milk% by weight

Ups. 8.8 8.8 Fat a trace. - Protein 3.3 3.3 Lactose 4.8 4.8 Ash 0.7 0.7

content increased again to 3.3% by weight and the dry matter content to 8.8% by weight, so the composition of the cow's milk was adjusted, but with a modified protein composition.

Details of the composition changes are illustrated in the following scheme:

The raw material for the cultivation temperature

30 kg skimmed, pasteurized whey 1 ' crowd% Ups. 6.15 1.85 Fat - - Protein 0.8 0.24 Lactose 4.8 1.44 Ash 0.55 0.17

Mixture 130 kg by weight% kg

Ups. 8.2 10.65

Fat trail.

Protein 2.72 3.54

Lactose 4.8 6.24

Ash 0.67 0.87

Ultrafiltration with 20% volume reduction

Concentrate 104 kg Permeate 26 kg

crowd% kg crowd% kg Ups. 8.8 9.33 5.5 1.32 Fat a trace. - - - Protein 3.3 3.50 0.1 0.02 Lactose 4.8 5.00 4.8 1.15 Ash 0.7 0.74 0.5 0.14

milk flavorings (8 wt.% sugar, 1 wt.% cocoa), intensive heat treatment 40 (80 ° C, 60 s heat retention) to enhance destruction of harmful microbes and functional properties of whey proteins (water binding, viscosity enhancement).

After cooling, the cured product is packaged at temperatures below 10 ° C. 45

Example 4

65:35 casein-whey protein ratio yogurt

Skimmed, pasteurized cow's milk and skimmed 50 pasteurized whey are mixed in a ratio of 1: 1.25. The mixture was concentrated by ultrafiltration with a 45% volumetric reduction to give a concentrate of the same composition as cow's milk, but with a ratio of 65:35 to 75:35 instead of the initial 80:20. Using 100 kg of 55 concentrates as milk, 8.75 kg of 40% fat cream is added to adjust the yogurt's typical fat content of 3.51%. The mixture is heated at 90 ° C for 1 minute to kill the harmful microflora and increase water binding to prevent subsequent whey drainage. Homogenization at a pressure of 8 MPa is used to ensure proper stock strength and reduce the amount of free fat to prevent fat taste defects. Cooled to 65 ° C and 1% lactic acid bacterial culture, Str. Thermophuse (NCDO 489) and Lactobac. Enelgaricus (ATCC 11842), 1: 1, is added and packaged in a plastic cup and sealed. It is acidified to a temperature of 40 ° C in a controlled temperature range of 40 ° C until the appropriate acidity is reached, and then aged in a refrigerator at 10 ° C until storage. Due to the modified protein ratio, this method reduces the raw material cost of the product, improves the quality of the product and increases the nutritional value due to the higher water-binding and fat-emulsifying properties of more whey proteins.

Example 5

70:30 Production of white cheese matured in casein to whey protein ratio

Skimmed, pasteurized cow's milk and skimmed pasteurized whey are mixed in a 1: 1 ratio. Concentration with 80% volume reduction is performed using ultrafiltration to give a raw material composition of natural cow's milk at a ratio of 70:30 casein to whey protein. This concentrate is disclosed in U.S. Pat. No. 1 of U.S. Pat.

-8HU 202079Β

179,611. According to the Hungarian patent No. 4,303, the milk mixture of 70: 30 casein-whey protein is cooled to 20 ° C, then ultrafiltered at 70% volume reduction, the relative fat content is 45% and the dry matter content is 24%.

It is adjusted with 40% fat cream, vacuum concentrated to 40% solids, the final concentrate at 38 ° C in a 1: 1 mixture of 2% Lb. bulgarlcus (ATCC 19842) and Str. Thermophüus (NCDO 489) and 100 kg of concentrate Inoculate with 0.6 g of a solution of 10 (100,000 strength), homogenize, coagulate, and form the curd without serpentine in 18-20% saline whey at 10 ° C for 14 days.

white cheese, which has lower organoleptic characteristics, has a lower raw material cost and a higher nutritional value than that of 179,611. No. 5,400,191.

Example 6

Example of preparation of a product similar to the composition of sheep 's milk

As described above, our method not only approximates the composition of cow's milk, but also the proportions and main characteristics of the main ingredients in the milk of any dairy animal (sheep, goat, buffalo, pig, horse, etc.) and breast milk can be imitated with good approximation. the ratio of milk to whey and the degree of ultrafiltration are appropriately selected. To illustrate this, an example is provided in which a product similar to sheep's milk can be prepared from cow's milk or cow's whey.

It is noted, however, that while the milk composition of the milk produced by the methods described in the example may be considered identical to natural sheep's milk, it is considered a novel product, in terms of value, they are also virtually identical to sheep milk proteins, but their structure and micellar structure are different. This structural difference also results in an advantageous change in some physico-chemical properties, for example, in the further processing, the thermal stability of the "sheep's milk" thus produced is higher than that of natural sheep's milk. Thus, according to the pclda process, cow's milk can be produced in the same way as natural sheep's milk in terms of the main ingredients, but such milk does not occur naturally in physicochemical properties, nor has its artificial production been described. (Similar structural differences are found for cow milk products imitating milk from other species.)

Over 100 kg. post, cow's milk + 80 kg. post, milk whey

component crowd% 1 ' component crowd% kg Solids 8.9 8.9 Solids 6.15 4.92 Fat 0.1 0.1 Fat 0.05 0.14 Protein 3.3 3.3 Protein 0.8 0.64 Lactose 4.8 4.8 Lactose 4.8 3.84 Mineral salts 0.7 0.7 Mineral salts 0.5 0.4

Mixing

180 kg mixture

Component weight% kg

Solids 7.68 13.82 Fat 0.08 0.14 Protein 2.19 3.94 Lactose 4.8 8.64 Mineral salts 0.61 1.1

Ultrafiltration 69% 124kgPermeate] m

Component weight% kg

56 kg concentrate Solids 5.5 6.82 component crowd% kg Fat 0.0 0.0 Protein 0.3 0.38 Solids 12.5 7.0 Lactose 4.77 5.92 Fat 0.25 0.14 Mineral salts 0.4 0.48 Protein 6.35 3.56 Lactose 4.85 2.82 Mineral salts 1.1 0.62

-9HU 202079Β

This corresponds to the composition of the skimmed sheep's milk, because by mixing the cream the final composition as in Table 1 can be adjusted.

components

Solids Fat Protein Lactose Mineral salts

fat Set 12.3 kg cream crowd% kg 45.0 5.53 40.0 4.92 1.5 0.18 3.0 0.37 0.5 0.06

68.3 kg mixture components crowd% kg Solids 18.8 12.53 Fat 7.4 5.06 Protein 5.58 3.81 Lactose 4.70 3.20 Mineral Salts 1.0 0.68

Modification of the body composition, imitation of the composition of milk of different origins can be of great importance in the feeding, raising of young animals and in the supplementation of the mother.

For these purposes, depending on local options and the feed system, the reconstituted milk is concentrated directly or by vacuum evaporator (at 72 ° C to 50% by weight dry matter) or at 96 ° C by weight after concentrating at 180 ° C inlet and 100 ° C outlet air. can be used after spray drying to dryness.

Example 7

50:50 preparation of milk powder with a whey protein ratio of hand whey

Skimmed, pasteurized cow's milk and skimmed pasteurized whey are mixed in a ratio of 1: 3.5. This adjusts the casein to whey protein ratio to 50-50.

The mixture was concentrated by ultrafiltration resulting in a 63% volume reduction.

The dry matter content of the concentrate is increased to 45% by weight by vacuum-evaporation.

The concentrate was spray-dried in a manner known per se, until a dry weight content of 96% by weight was reached according to Example 6.

After cooling, the product is packaged in airtight, moisture-resistant packaging such as a polyethylene bag, a four-layer kraft bag.

Due to its favorable functional properties and high biological value, the product can be advantageously used in the food industry and animal nutrition.

Example 8

Preparation of a protein concentrate of 75% by weight, casein-whey protein ratio 40:60

Skimmed, pasteurized cow's milk and skimmed pasteurized whey are mixed in a ratio of 1: 4.7. This changes the casein-whey protein ratio from the initial 80:20 to 40:60.

The mixture was ultrafiltered to 93% volume reduction and 20% diafiltration.

The dry matter content of the concentrate is increased to 30% by weight by dewatering (vacuum evaporation).

The concentrate thus obtained is dried in a spray drying apparatus equipped with an indirect air heater to a dry matter content of 96% by weight in a known manner.

After cooling to 20 ° C, the powder composition is packaged in a multi-ply kraft paper bag lined with a polyethylene bag.

The protein concentrate produced in this way is advantageously used due to the favorable functional properties of various products of the meat industry, canning industry and other food industry - water binding, fat emulsification.

Example 9

40:60 casein-whey protein ratio, 75% protein concentrate by ultrafiltration of milk and whey

Skimmed pasteurized cow's milk is ultrafiltered to 80% volume reduction and 20% diafiltration to give a 24% w / w 80% w / w concentrate (19.2% w / w protein).

Skimmed pasteurized whey is concentrated by ultrafiltration up to a 97% volumetric reduction and 40% diafiltration (i.e., the concentrate is diluted with 40% water by volume of the initial whey volume and the same amount of permeate is removed by ultrafiltration). This gives a concentrate with a dry weight of 24% and a protein content of 80% by weight in dry matter (absolute protein content 19.2% by weight).

The milk concentrate and whey concentrate are mixed in a ratio of 1: 0.94, the ratio of casein to whey protein being 40:60.

The dry matter content of the mixture is increased to 30% by weight by dewatering. The concentrate thus prepared is spray-dried to a dry matter content of 96% by weight. After cooling, the powder composition is packaged in a multilayer kraft paper bag lined with a polyethylene bag (at 20 ° C). The product has the same composition composition as the product described in Example 8.

Example 10

40:60 Casein-whey protein ratio calf feed

Skimmed, pasteurized cow's milk and skimmed pasteurized whey are mixed in a ratio of 1: 4.7. Thus, the casein-whey protein ratio changes from the original 80:20 to 40:60, which is optimal for calf feed, according to the results of a series of experiments, because it provides the highest specific weight gain.

The mixture was ultrafiltered to 60% vol. The resulting modified milk is processed in a known manner into milk replacer calf feed, for example, by treating the ultrafiltrated concentrate at 75 ° C for 40 seconds, concentrating by vacuum evaporation to 45% by weight of dry matter. The concentrate is a so-called "antioxidant" mixture of animal and vegetable fats in a 1: 0.2 ratio. grease mixture.

The mixture of the two components was homogenized at 15 MPa and spray-dried continuously as in Example 6.

The powdered product is cooled on a fluidized bed and mixed with a vitamin premix and packaged in bags. For feeding, either the concentrate obtained after ultrafiltration or the concentrate obtained by evaporation or the complete dried preparation are used for feeding.

Claims (7)

PATENT CLAIMS A process for the production of new modified (30-90): (70-10) casein whey protein weight milk, dairy products and dairy products by ultrafiltration and optionally diafiltration of whole or preferably skimmed and pasteurized cow's milk and skimmed and pasteurized whey or mixtures thereof, characterized in that the cows' milk and whey are ultrafiltered separately or in combination with a membrane with 100% retention of J 5000 Dalton proteins up to a volume reduction of 10 to 97%, and in the case of separate ultrafiltration the ingredients are mixed together, if desired diafiltration and, if desired, processing the resulting milk into a milk product or dairy product in a known manner. 2. A method according to claim 1 for producing a milk replacer calf feed with a weight ratio of 40:60 casein to whey protein, characterized in that skimmed pasteurized cow's milk and skimmed pasteurized whey are mixed in a ratio of 1: 4.7 by weight and ultrafiltered to 60% volume. milk is prepared in a known manner from milk replacer calf feed. 3. A process according to claim 1 for the production of 70:30 casein whey protein drinking milk, which comprises mixing skimmed and pasteurized cow's milk with skimmed and pasteurized sweet whey in a ratio of 1: 1 and ultrafiltration to a volume reduction of 40%. A process for the preparation of milk-like milk composition according to claim 1, wherein the skimmed pasteurized cow's milk is mixed with skimmed pasteurized whey in a ratio of 5: 4, ultrafiltered to 69% by volume, and the resulting concentrate is milk in a ratio of 4.55: 1. (Given in 40% w / w cream). 5. A process according to claim 1 for the preparation of a 50:50 casein whey protein milk powder composition comprising mixing skimmed pasteurized cow's milk and skimmed pasteurized whey in a ratio of 1: 3.5 by weight, followed by filtration with a 64% vol. and the concentrate is spray-dried to 94-96% by weight on a dry basis 6. A process according to claim 1 for preparing a 40:60 weight ratio of casein whey protein to 75% protein concentrate comprising mixing skimmed, pasteurized cow's milk and skimmed pasteurized whey in a ratio of 1: 4.7 to 93% by volume and 20% by volume. After diafiltration of%, the solids content of the concentrate was increased to 30% by weight by vacuum evaporation and the concentrate was dried in a spray drying apparatus to a dry matter content of 94-96%. The process of claim 1 for preparing a 40:60 weight ratio of casein whey protein to 75% protein by concentrating ultra-filtered skimmed pasteurized cow's milk to 80% volume and 20% diafiltration followed by ultrafiltering to 97% volume and 40% volume. skimmed pasteurized whey treated with diafiltration at a ratio of 1: 0.94, concentrated to 30% by weight on a dry basis, and the resulting concentrate spray-dried to 94-96% by weight on a dry basis.