IES83230Y1 - Process for preparing a milk powder - Google Patents
Process for preparing a milk powderInfo
- Publication number
- IES83230Y1 IES83230Y1 IE2003/0564A IE20030564A IES83230Y1 IE S83230 Y1 IES83230 Y1 IE S83230Y1 IE 2003/0564 A IE2003/0564 A IE 2003/0564A IE 20030564 A IE20030564 A IE 20030564A IE S83230 Y1 IES83230 Y1 IE S83230Y1
- Authority
- IE
- Ireland
- Prior art keywords
- milk powder
- lactose
- weight
- liquid
- solids
- Prior art date
Links
- 239000000843 powder Substances 0.000 title claims abstract description 78
- 210000004080 Milk Anatomy 0.000 title claims abstract description 63
- 235000013336 milk Nutrition 0.000 title claims abstract description 63
- 239000008267 milk Substances 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 claims abstract description 58
- 239000008101 lactose Substances 0.000 claims abstract description 58
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 54
- 239000005862 Whey Substances 0.000 claims abstract description 36
- 239000002253 acid Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 26
- 235000020183 skimmed milk Nutrition 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 8
- 229940067606 Lecithin Drugs 0.000 claims description 8
- 239000000787 lecithin Substances 0.000 claims description 8
- 235000010445 lecithin Nutrition 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 235000008476 powdered milk Nutrition 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 230000001264 neutralization Effects 0.000 claims 1
- 238000001728 nano-filtration Methods 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 16
- 238000000108 ultra-filtration Methods 0.000 description 11
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 7
- 235000019846 buffering salt Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000012466 permeate Substances 0.000 description 5
- 235000021119 whey protein Nutrition 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N lactose group Chemical group OC1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000002906 microbiologic Effects 0.000 description 3
- 230000001580 bacterial Effects 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000012465 retentate Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000014268 sports nutrition Nutrition 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 206010039447 Salmonellosis Diseases 0.000 description 1
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 1
- 229940045997 Vitamin A Drugs 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 230000002378 acidificating Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 229960004729 colecalciferol Drugs 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical group [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 235000020187 evaporated milk Nutrition 0.000 description 1
- 230000002349 favourable Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000009285 membrane fouling Methods 0.000 description 1
- 230000000813 microbial Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000013384 milk substitute Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000004642 transportation engineering Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 1
- 229940021056 vitamin D3 Drugs 0.000 description 1
- 235000005282 vitamin D3 Nutrition 0.000 description 1
- 239000011647 vitamin D3 Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Abstract
ABSTRACT “Process for preparing a milk powder” A process for preparing a milk powder comprising among other components a substantial lactose component while still remaining a desirable product. A process for preparing a fat-filled milk powder comprising a substantial lactose component is also disclosed. The lactose is obtained by subjecting acid whey to nanofiltration followed by ultrafiltratlon.
Description
The present invention relates to a process for preparing a milk powder comprising
among other components a substantial lactose component and also relates to a milk
powder produced by that process. The invention further relates to a process for
preparing a fat-filled milk powder comprising a substantial lactose component and
also relates to a fat-filled milk powder produced by that process.
it is well known to use whey or acid whey in the production of milk powders, and this
use has the following advantages:
a) the powders are cheaper to produce as less skim milk is required and
therefore more powder may be produced per unit of skim milk available to the
processors.
b) the use of whey in the production of the milk powder provides a cost efficlent
method of utilising whey which is the result of casein production.
In the specification the term “nanofi|tration" is used to describe the process of
pressure driven membrane separation of electrolytes. In the specification the term
“ultrafilt__ration" is used to describe the separation of colloidal or very fine solid
materials by filtration through microporous or semipermeable membranes. When
whey is subjected to ultrafiltration it is separated into whey protein concentrate (WPC)
and lactose permeate. The whey protein concentrate is a valuable product and can
be used as an ingredient in the manufacture of other products such as infant
formulae. nutritional beverages, sports nutrition, yoghurt and confectionary products.
Lactose permeate, on the other hand, is considered to be a product of limited value.
in the specification the term “lactose permeate” refers to the lactose which passes
through the membrane during ultrafiltration, and is hereinafter referred to as “lactose”.
US Patent No. 4,001,198 discloses a method of separating lactose constituents from
whey by ultrafiltration. US Patent No. 4,497,836 discloses the uitrafiltration of whey
to produce a protein-rich retentate fraction and a lactose-rich permeate fraction.
US Patent No. 5, 966,847 discloses a milk substitute composition prepared either
from whey solids or a combination of whey solids and added lactose. US Patent
Publication No. US2002/0098273 discloses a process for the manufacture of an
evaporated milk product from a whey product, in which the whey is optionally partially
substituted with lactose. The disadvantage of these compositions and processes for
preparation is that the whey can only be partially substituted by lactose in order to
achieve a product having desirable properties.
Although it has been previously recognised that whey can be partially substituted by
lactose, it has up until now not been possible to achieve a milk powder of the desired
quality _where whey has been completely substituted by lactose.
The main difficulties in replacing whey with lactose are in achieving a desirable
product in terms of physical, chemical and organoleptic properties and shelf life.
Additionally, there is further difficulty, in that lactose is a very hygroscopic product
which usually must be dried and further rehydrated before use. This is also a costly
procedure.
There is ‘therefore a need for a milk powder which can be produced from lactose and
does not require any addition of whey, while still remaining a desirable product.
Statements of invention
According to the invention, there is provided a process for preparing a milk powder
comprising;
a skim milk liquid in a quantity sufficient to supply between 50% and 80% of
the solids by weight of the milk powder;
nanofiltering a liquid acid whey to produce a concentrated acid whey having
% to 25% solids by weight;
ultrafiltering the concentrated acid whey to provide lactose;
_neutralising the lactose to a pH of between 6.4 and 6.7;
adding the lactose to the skim milk in a quantity sufficient to supply between
2% and 20% of the solids by weight of the milk powder;
evaporating the mixture of skim milk and lactose to form a liquid having
between 34 and 52% solids by weight;
pasteurising the liquid;
homogenising the liquid;
spray drying the liquid to produce a partially dried milk powder;
spraying lecithin at between 0.1% and 0.3% by weight of the milk powder on
‘to the partially dried milk powder while further drying the milk powder to a
moisture content of less than 3% by weight of the milk powder; and
storing the dried milk powder.
The advantage of using lactose in the preparation of milk powder is that it allows
production of the powder at a reduced cost. A further advantage is that it provides a
use for what is commonly recognised as a commercially valueless product. The
aforementioned difficulties in replacing whey with lactose are overcome by using
nanofiltered acid whey as the raw material for ultrafiltration which produces lactose
which is not as susceptible to spoilage and development of off—f|avours typical in
lactose derived from cheese whey.
An additional product of acid whey ultrafiltration is whey protein concentrate which is
a valuable product and can be dried and used as a valuable ingredient for nutritional
products such as infant formulae and sports nutrition products.
The advantage of nanofiltering the acid whey is that it produces a concentrated acid
whey as the raw material for ultrafiltration which also helps in overcoming problems of
rapid spoilage and development of off flavours. Additionally nanofiltration of the acid
whey removes ions, thereby rendering the resultant powder more palatable.
Furthermore nanofiltration allows for more cost effective storage and transportation.
The advantage of ultrafiltering the acid whey is that it produces a concentrated
stream‘o'f lactose that is easy to handle and cost-efficient to transport.
The advantage of lecithin is that it emulsifies the milk powder.
in one embodiment of the invention, prior to evaporation between 1% and 4% of
sugar and buffering salt by weight of the milk powder are mixed with the skim milk
and neutralised lactose.
Preferably, the sugar and buffering salt provide between 2% and 3% by weight of the
milk powder. Preferably the ratio of sugar to buffering salt is approximately 20:1.
Further, preferably the buffering salt is di-sodium orthophosphate.
ideally u|l:ra'filtration is carried out at a temperature not exceeding 10°C.
The advantage of carrying out ultrafiltration at a temperature of 10°C or less is that
protein denaturation, bacterial growth and membrane fouling are minimal under these
conditions.
Preferably, the lactose is neutralised by the addition of potassium hydroxide.
ideally the liquid is pasteurised at approximately 74° C for between 13 and 17
seconds and then at approximately 81° C for between 0.75 and 1.25 seconds.
Preferably the lactose provides approximately 13% solids by weight of the milk
powder.
ideally the lecithin comprises approximately 0.2% solids by weight of the milk powder.
Preferably the skim milk provides approximately 79% solids by weight of the milk
powder.
ldeally the skim milk and lactose liquid has between 34% and 52% solids by weight.
In a further embodiment of the invention vegetable oil is added to the liquid after
evaporation in a quantity sufficient to provide between 26% and 34% solids by weight
of the milk powder to form a fat-enriched liquid, wherein the resultant powder is a fat-
filled milk powder.
Preferably the vegetable oil provides approximately 30% solids by weight of the fat
filled milk powder.
ideally the skim milk provides approximately 53% solids by weight of the fat-filled milk
powder.
Preferably the fat-enriched liquid has between 50% and 54% solids by weight.
Detailed Description of the Invention
The invention will be more clearly understood from the following description of one
process according to the invention described with reference to Figs. 1 and 2 of the
drawings which outlines, in flow diagram form, the process according to the invention.
All of the equipment used in carrying out the process is well known equipment and
accordingly does not require any further description. However, one ‘item of
equipment not normally used in this type of process, although it is a well known piece
of equipment in other processes, is a nanofiltration plant which is a pressure driven
membrane separator for electrolytes. The ultrafiltration step is performed using
standard ultrafiltration equipment, however it is carried out at temperatures of 10°C
or less.
Referring to the drawings, in step 1, skim milk is stored. Sugar is also stored in the
store in step 2, while acid whey, in step 3, is taken and stored as a by-product from a
casein production plant and then, in step 4, is nanofiltered to remove approximately
one third of the concentration of potassium and sodium ions in the acid whey as well
as approximately two thirds of the concentration of chloride ions to provide partially
demineralised acid whey. The acid whey liquid is concentrated to have a solids
concentration of 20% to 25% by weight, in comparison to the original solids
concentration of the order of 5% by weight.
Then, in step 5, the concentrated acid whey liquid is subjected to ultrafiltration to
provide lactose permeate. Whey protein concentrate is also produced as the
retentate fraction.
The lactose is stored in step 6. It is possible to store the lactose for longer periods of
time before it is neutralised. This is due to the lactose being in an acidic form which
renders it less susceptible to microbial spoilage. Then, in step 7, the lactose is
neutralised by the addition of potassium hydroxide, the potassium hydroxide usually
of a concentration of 35% by volume. The lactose is neutralised to a pH in the range
6.4 to 6.7’ preferablyjust prior to use. in step 8, skim milk from the store, is added to
a mixer so as to be sufficient to supply between 50% and 80% of solids by weight of
the final milk powder produced. A sufficient quantity of the neutralised lactose is
delivered from the store to supply between 2 and 20% of the solids by weight of the
milk powder when it is finally produced. Finally, between 1% and 4% of sugar and
buffering salt by weight of the milk powder is added in the ratio of 20:1 and mixed
with the lactose and concentrated skim milk.
Then, in step 9, evaporation of the lactose and skim milk liquid is carried out to
provide at liquid having between 34% to 52% by weight solids.‘ Optionally in step 10,
vegetable oil is stored. Then, in step 11, the partially evaporated lactose and skim
milk are optionally mixed with vegetable oil. The amount of vegetable oil added is
usually'in a quantity sufficient to provide between 26% and 34% solids by weight of
the milk powder. This mixture, in step 11, then provides a liquid having between 48%
to 60% by weight solids. Then, in step 12, the liquid is pasteurised. This is usually
carried out at approximately 74°C for between 13 and 17 seconds and then at
approximately 81°C for between 0.75 and 1.25 seconds.
Then, in step 13, the pasteurised liquid is homogenised in a standard two—stage
homogenisation process and then, in step 14, is delivered to a spray dryer where a
milk powder is formed. Then, in step 15, lecithin is delivered from a previous store to
a horizontal fluid bed dryer, where the lecithin comprising between 0.1% and 0.3% by
weight of the milk powder is sprayed onto the milk powder as it is further dried in step
16. Then, in step 17, the dried milk powder which has been dried to less than 3%
moisture is stored.
Generally, the skim milk provides somewhat of the order of 50 to 80% of the solids of
the final milk powder. The lactose provides more than 2% and up to 20%. The solids
provided by the vegetable oil is usually of the order of 26 to 34% and the solids
provided by the sugar and buffering salt is usually about 2% to 3%. Lecithin is
generally added at the rate of 0.2% of the final product.
Table 1 gives the composition of raw materials showing the composition of a final
milk powder.
Table 1 : Composition of raw materials showing contribution to final milk
powder.
Composition % By Weight
Skim milk 79%
Lactose 15%
Sucrose 3%
Leicithin 0.2%
Moisture 2.8%
Weight of milk powder 100%
Table 2 gives the composition of raw materials showing the composition of a final fat-
filled milk powder.
Table 2: Composition of raw materials showing contribution to final fat-filled
milk powder.
Composition % By Weight
Skim milk 53.5%
La.ctose 1 2.0%
Vegetable Oil l 30.0%
Ficrose 2.0%
l 0.2%
Lecithin
}—l\Woi_sture
weight of milk powder
A fat-filled milk powder was prepared with lactose in accordance with the invention
and compared with a standard fat-filled milk powder prepared without lactose. Table
3 below gives the chemical analysis of the milk powder, while Table 4 gives the
physical analysis and Table 5 the microbiological analysis.
Table 3: Chemical Analysis
Compositional Fat-filled milk powder l Fat-filled milk powder with
‘ requirement without lactose lactose
Woisture cm 3.0% l 3.0% 1
Sugar 2.0% 2.0% i
Free fat (%) 3.0% max 3.0% max
Vitamin A (l.U./100g) 2500 min 2500 min
Vitamin D3 (l.U./100g) 350 min 350 min J
Table 4}: Physical Analysis
Fconfiwsitional requirement ‘ Fat-filled milk Fat-filled milk
powder without powder with lactose
lactose
Bulk density (g/ml) 0.5 0.5
Lsolubility Index (mls) Less than 1.25 Less than 1.25
Sediment Disc A Disc A fl
Acidity Less than 0.125 Less than 0.125
Taste Bland clean [ full body Bland clean [full body
Sink (s) 15 max 15 max
Solubility (relative) No fleck / no grit No fleck / no grit
Tea/Coffee test No lumps / scum No lumps / scum
l
Whey Protein Nitrogen index
0/VPNl)
‘l2.5—6.o/g
.5—6.0/Q
Disc A is a term used in the industry which means that a solution of the product is
filtered through a disc and compared to a standard. Disc A is the highest standard
and means that there are no burnt particles.
Table 5: Microbiological analysis
Compositional requirement
Fat-filled milk
powder without
lactose
Fat-filled milk 1
powder with lactose
Total bacterial count
Less than 50,000 / 9
Less than 50,000 / g
Yeast Less than 50/ g Less than 50 / g
Mould Less than 50/ g Less than 50 / g
Coliforms 1 Absent in 1 g Absent in 1 g
Salmonella Absent in 375 g Absent in 375 g
E-Coll Absent in 0.1 g Absent in 0.1 g 7
-10..
The above results indicate that the fat-filled milk powder with lactose as prepared in
accordance with the invention has desirable properties in that favourable results were
achieved in terms of chemical, physical and microbiological analysis.
In the specification the terms “comprise, comprises, comprised and comprising” or
any variation thereof and the terms “include, includes, included and including" or any
variation thereof are considered to be totally interchangeable and they should all be
afforded the widest possible interpretation.
The invention is not limited to the embodiments described above but may be varied
within the scope of the claims.
Claims (1)
1. A process for preparing a milk powder comprising; a skim milk liquid in a quantity sufficient to supply between 50% and 80% of the solids by weight of the milk powder; nanofiltering a liquid acid whey to produce a concentrated acid whey having 20 to 25% solids by weight; ultrafiltering the concentrated acid whey to provide lactose; neutralising the lactose to a pH of between 6.4 and 6.7; adding the lactose to the skim milk in a quantity sufficient to supply between 2% and 20% of the solids by weight of the milk powder; evaporating the mixture of skim milk and lactose to form a liquid having between 34 and 52% solids by weight; pasteurlsing the liquid; homogenising the liquid; spray drying the liquid to produce a partially dried milk powder; spraying lecithin at between 0.1% and 0.3% by weight of the milk powder on to the partially dried milk powder while further drying the milk powder to a moisture content of less than 3% by weight of the milk powder; and storing the dried milk powder. A process for preparing a milk powder substantially as described herein, with . reference to and as illustrated in the accompanying drawings. A process for preparing a milk powder as claimed in claims 1 or 2 further comprising adding vegetable oil to the liquid after evaporation in a quantity sufficient to provide between 26% and 34% solids by weight of the milk powder to form a fat-enriched liquid, wherein the resultant powder is a fat- filled milk powder. A process for preparing a fat-filled powder substantially as described herein, with reference to and as illustrated in the accompanying drawings. A milk powder produced by the process as claimed in any preceding claim.
Publications (2)
Publication Number | Publication Date |
---|---|
IES83230Y1 true IES83230Y1 (en) | 2004-01-14 |
IE20030564U1 IE20030564U1 (en) | 2004-01-14 |
Family
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