IE930959A1 - Dairy products - Google Patents

Abstract

A dairy product such as a milk in a liquid or powder form comprises less than 5%, most preferably 2% by weight of a 5 substantially monounsaturated vegetable fat emulsified with skimmed milk. The product includes from 0.5% to 3% by weight of a fat replacer such as N-oil 2 and a maltodextrin. The product is prepared by blending the vegetable fat with the skimmed milk, heating the mixture 10 and homogenising the treated mixture which is immediately cooled.

Description

Dairy Products The invention relates to dairy products in which a substantial part of the animal fat usually present is replaced by vegetable fat.

The term fat as used in this specification refers to material which is either solid, liquid or semi-solid at ambient temperature.

It is well known that saturated fats and cholesterol can contribute to the risk of cardiovascular and other diseases .

It is also known to reduce the animal fat content of milk products by using a skim milk. However, such skim milk products do not generally have good mouth feel and taste properties .

This invention is directed towards providing dairy products based on vegetable rather than animal fat which have good organoleptic properties .

According to one aspect the invention provides a dairy product including a mixture of less than 5% by weight of a vegetable fat prepared by emulsifying vegetable fat with skimmed milk.

In a particularly preferred embodiment of the invention the vegetable fat is present in an amount of less than 2% by weight.

Preferably, the vegetable fat is substantially monounsaturated. »93095 a 93θ959 In one embodiment of the invention the dairy product includes fat replacer or fat enhancer in an amount of from 0.5% to 3% by weight. The fat replacer may preferably include N-oil 2. The dairy product may also include a maltodextrin preferably having a dextrose equivalent (DE) from 10 to 30.

The product may also include a stabiliser selected from one or more of skim milk powder, whey protein concentrate or sodium caseinate.

The dairy product may be in a liquid milk form, which may be UHT treated, in a powder form, in the form of fermented milk products such as a yoghurt type product or in the form of a dairy dessert product, in the form of a cheese product or a cheese spread.

The invention also provides a cream product comprising an emulsified mixture of skimmed milk and vegetable fat.

Preferably, the vegetable fat is present in an amount of from 20% to 60%, most preferably approximately 32% by weight of the cream product.

The invention further provides a process for preparing a cream product comprising the steps of: blending vegetable fat with skimmed milk; heating the mixture thus formed to a temperature of from 45°C to 95°C; homogenising the heated mixture, and immediately cooling the mixture to a temperature of less than 10°C. - 3 Preferably, the mixture is homogenised in a two stage homogeniser having a high pressure first stage and a lower pressure second stage.

Most preferably, the mixture is heated to a temperature of from 72°C to 75°C for 15 seconds.

Preferably, the heated mixture is homogenised to produce a fat globule size of from 0.5 to 2.5 microns.

The invention further provides a process for preparing a dairy product comprising the steps of forming a cream product by the method of the invention and stabilising the cream product by adding the cream product to skimmed milk; heating the blend thus formed to a temperature of from 45°C to 95°C; homogenising the mixture to achieve a fat globule size of from 0.3 to 1.5 microns; and immediately cooling the mixture to below 10°C.

Preferably the blend is heated to a temperature of from 72 to 75°C for 15 seconds.

In a preferred arrangement the mixture is homogenised in a two stage homogeniser having a high pressure first stage and a lower pressure second stage to achieve at least 90% of the fat globules having a size of from 0.3 to 0.8 microns .

The invention also provides a dairy product whenever prepared by the process of the invention. - 4 4930959 The invention will be more clearly understood from the following description given by way of example only.

In order to achieve stable emulsions when using vegetable oils in fluid systems, it is usual to use various chemical emulsifiers .

We have discovered that stable fluid emulsions can be achieved without the use of these emulsifiers by process variation and mechanical means.

Firstly, a vegetable fat cream is prepared by blending vegetable fat with skimmed milk at 10% to 80% fat content, heating this mixture to 45°C to 95°C, homogenising, preferably by using a double stage homogeniser, in order to produce a fat globule size of between 0.5 to 2.5 microns and immediately cooling this emulsion to below 10°C.

After a stabilisation period of from 1 to 8 hours, preferably between 4 and 6 hours, this cream may be added to skim milk in the required proportions in order to achieve the required fat level in the finished product.

The required blend is then heated to 45°C to 95°C, preferably between 72°C to 75°C, for 15 seconds homogenised in a double stage homogeniser in order to achieve a fat globule size of from 0.3 to 1.5 microns and preferably with 90% of the fat globules within a range of from 0.3 to 0.8 microns .

The fat is preferably monounsaturated fat such as olive oil, ground nut oil (peanut oil), rapeseed oil (Canbra, Canola) or a combination of these oils. Some of the oils may be genetically engineered oils having high oleic - 5 content such as high Oleic Sunflower, Rapeseed, Safflower Oil and the like. A combination of different oils may be used to produce a specific dietetic fatty acid profile.

The term of skimmed milk as used in this specification refers to milk from which the butterfat has been substantially removed. It also refers to milks which are sourced from evaporated or concentrated milks or skimmed milk powder. The products described may be produced from skimmed milk which has been partially concentrated by the use of membranes, however any suitable source of skimmed milk may be used.

The dairy produce may include a milk protein derived from skimmed milk powder, evaporated skimmed milk or derived from skimmed milk which has been processed by membranes, whey protein concentrate, whey protein isolate or combinations thereof.

Example 1 Cream base Formula:Vegetable oil - 32 kgs. Skimmed Milk - 68 kgs.

Preparation The skimmed milk is heated to 40°C and the vegetable oil is added under continuous agitation in a suitable tank and the mixture is heated to 45 to 95°C, preferably to 72 to 75°C for 15 seconds and homogenised in a two stage homogeniser at 50 to 200 bar on the first stage, and 5 to 40 bar on the second stage, then immediately cooled to below 10°C. The emulsion or cream thus formed may be stored under refrigeration for up to two days until required.

Example 2 Vegetable fat milk - 3.2% Formula :Vegetable Cream (32%) - 10 kgs.

Skimmed Milk - 90kgs.

The skimmed milk is heated to 40°C and the cream prepared in accordance with example 1 is added under gentle agitation. The mixture is heated to 72 to 75°C for 15 seconds and homogenised in a two stage homogeniser typically at 180 to 240 bar on the first stage and typically 35 to 50 bar on the second stage. The product is cooled immediately to below 10°C.

Example 3 Low fat milk containing vegetable oil Low fat milk containing vegetable oil milk with good body and flavour may be prepared by the addition of a number of fat replacers and fat enhancers which are commercially available. One such fat replacer which we have found to give good results is a product produced by National Starch and Chemical Company, Bridgewater, New Jersey, USA and marketed under the brand name N-oil 2. This is a modified starch and is a naturally derived product and may be used at 0.5 to 3% of the milk. - 7 ►930951 Typical Formula Skimmed Milk 93.2125 kgs Vegetable Cream (32%) 4.6875 kgs N-oil 2 1.10 kgs Maltodextrin (DE 10 to 30) 1.0 kgs .

The skimmed milk is heated to 40°C and the N-oil 2 and maltodextrin are added with sufficient agitation to dissolve the powders completely. The vegetable cream of example 1 is then added under slow agitation and the mixture is heated to 72 to 75°C and homogenised typically at 200 to 250 bar on the first stage and 40 to 50 bar on the second stage. The mixture is immediately cooled to below 10°C.

Example 4 Low fat milk with vegetable oil We have discovered that a stable low fat milk with vegetable fat can be produced by the addition of skimmed milk powder to replace the N-oil and maltodextrin at levels of 0.5% to 2% in the formulation of Example 3.

Example 5 Low fat milk with Vegetable oil We have found that a stable emulsion can be obtained by using whey protein concentrate obtained by the ultra filtration of sweet whey to 25 to 50% protein and preferably at 34 to 38% protein level, when used as a replacement for skim milk powder in Examples 3 and 4. 09 5 9 - 8 Other milk protein may also be used such as Sodium Caseinate.

The dairy products of the invention have good flavour, 5 stability, texture and mouth feel.

The invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims (30)

1. A dairy product including a mixture of less than 5% by weight of a vegetable fat prepared by emulsifying vegetable fat with skimmed milk.

2. A dairy product as claimed in claim 1 wherein the vegetable fat is present in an amount of less than 2% by weight.

3. A dairy product as claimed in any of claims 1 or 2 wherein the vegetable fat is substantially monounsaturated.

4. A dairy product as claimed in any preceding claim including a fat replacer or fat enhancer in an amount of from 0.5% to 3% by weight.

5. A dairy product as claimed in claim 5 wherein the fat rspiacer includes N-oil 2.

6. A dairy product as claimed in any preceding claim including a maltodextrin.

7. A dairy product as claimed in claim 6 wherein the maltodextrin has a dextrose equivalent (DE) of from 10 to 30.

8. A dairy product as claimed in any preceding claim including a stabiliser selected from one or more of skim milk powder, whey protein concentrate and sodium caseinate.

9. A dairy product as claimed in any preceding claim which is in the form of a liquid milk product.

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18. - 10 A dairy product as claimed in claim 9 wherein the liquid milk product is UHT treated. A dairy product as claimed in any of claims 1 to 8 wherein the dairy product is in a powder form. A dairy product as claimed in any of claims 1 to 8 wherein the dairy product is in the form of a fermented milk product such as a yoghurt type product. A dairy product as claimed in any of claims 1 to 8 wherein the dairy product is in the form of a dairy dessert product. A dairy product as claimed in any of claims 1 to 8 wherein the dairy product is in the form of a cheese product. A dairy product as claimed in any of claims 1 to 8 wherein the dairy product is in the form of a cheese spread. A dairy product substantially as hereinbefore described with reference to the examples. A cream product comprising an emulsified mixture of skimmed milk and vegetable fat. A cream product as claimed in claim 17 wherein the vegetable fat is substantially monounsaturated. A cream product as claimed in claim 17 or claim 18 wherein the vegetable fat is present in an amount of from 20% to 60% by weight of the cream product.

19. *930j5 I - 11

20. A cream product as claimed in claim 19 wherein the vegetable fat is present in an amount of approximately 32% by weight of this cream product.

21. A cream product substantially as hereinbefore described with reference to the accompanying examples .

22. A process for preparing a cream product comprising the steps of:blending vegetable fat with skimmed milk; heating the mixture thus formed to a temperature of from 45°C to 95°C; homogenising the heated mixture; and immediately cooling the mixture to a temperature of less than 10°C.

23. A process as claimed in claim 22 wherein the mixture is homogenised in a two stage homogeniser having a high pressure first stage and a lower pressure second stage.

24. A process as claimed in claim 22 or 23 wherein the mixture is heated to a temperature of from 45°C to 95°C.

25. A process as claimed in any of claims 22 to 24 wherein the heated mixture is homogenised to produce a fat globule size of from 0.5 to 2.5 microns .

26. A process for preparing a dairy product comprising the steps of: - 12 forming a cream product by a process as claimed in any of claims 20 to 25; stabilising the cream product; adding the cream product to skimmed milk; 5 heating the blend thus formed to a temperature of from 45° to 95°C; homogenising the mixture to achieve a fat globule size of from 0.3 to 1.5 microns; and immediately cooling the mixture to below 10°C. 10

27. A process as claimed in claim 26 wherein the blend is heated to a temperature of from 72°C to 75°C for a period of 15 seconds.

28. A process as claimed in claim 26 or 27 wherein the mixture is homogenised in a two stage homogeniser, 15 having a high pressure first stage and a lower pressure second stage to achieve at least 90% of the fat globules having a size of from 0.3 to 0.8 microns .

29. A process for preparing a dairy product 20. Substantially as hereinbefore described with reference to the examples.

30. A dairy product whenever prepared by a process as claimed in any of claims 22 to 29.