TH34892A - Milk substitutes and manufacturing processes thereof - Google Patents

Abstract

DC60 (03/02/49) Milk substitute made from milk and whey powder, selectively and partially replaced with lactose, has the advantage of preventing or reducing free Ca2+ calcium ions in solution, which reduces the stability of casein micelles. The process to produce whey milk substitute involves sequential dissolution of the mixture in two batch phases or a batch phase followed by a production phase, ensuring the thermal stability of the product even with high whey protein content. Milk substitute made from milk and whey powder, selectively and partially replaced with lactose, has the advantage of preventing or reducing free Ca2+ calcium ions in solution, which reduces the stability of casein micelles. The process or a batch phase followed by a production phase ensures the thermal stability of the product even with high whey protein content.

Claims (10)

1. Milk substitute components, defined by weight, contain approximately 10 to 12% skim milk powder, approximately 5 to 9% whey powder, approximately 68 to 80% water, approximately 7 to 10% fat, approximately 0.01 to 0.03% carrageenan, and approximately 0.1 to 0.3% secastering agent for calcium. 2. The milk substitute under claim 1 is defined as a form where free Ca2+ ions are either buffering, at least partially involved with the balancing salt, or co-binding with the caseidine micellar, or existing in a state combined with both. 3. Any milk substitute under any of the claims in Clauses 1 and 2 is defined as such that whey is replaced in the expander by half its weight with lactose. 4. Processing Method for Substitute Components under Claim 2: In this step, whey powder and skim milk powder are dissolved and then the solution is treated by heating, homogenizing, conditioning and sterilizing, characterizing in the first step. The whey powder is dissolved in an aqueous medium containing carrageenan and a calcium secter at a temperature of approximately 30 to 60°C. Then, the skim milk powder is dissolved in the whey solution in the second step in the liquid phase at the same temperature, and the whey powder is left to stand for 10 minutes to 4 hours. It is possible to make the layering treatment occur before or after the dissolution of the skim milk powder. 5. The process according to claim 4, characterized by the dissolution of carrageenan and sequestering agent for calcium in batch, i.e., the carrageenan is first dissolved in cold water, then the sequestering agent is dissolved separately before being incorporated into the tank containing the total water and assembled with a stirrer. This is done with moderate stirring at approximately 60 to 65°C. 6. The process according to claim 4, characterized by the dissolution of the sequestering agent and carrageenan in a batch in a tank from which the solution is recirculated back to a powder dispersion section used to deliver the sequestering agent and carrageenan. 7. The process according to claim 4, characterized by the dissolution of whey powder in a batch vessel by repeated circulation of the solution through a powder disperser used to deliver the whey powder. 8. The process according to claim 4 is characterized by the dissolution of the whey powder in the batch tank by vigorous stirring of the aqueous solution into the incorporated whey powder. 9. The process under any of the claims in claims 4 through 8 is characterized by the dissolution of skim milk powder into a whey solution in a batch tank by recirculating the solution into a powder disperser used to deliver the skim milk powder. 10. The process under any of the claims in claims 4 through 8 is characterized by the dissolution of skim milk powder in a whey solution in a production line by the continuous insertion of skim milk powder into the solution (Clause 10, drawing - diagram).