US20110300283A1 - Milk-based alternative product and method for producing the same - Google Patents

Milk-based alternative product and method for producing the same Download PDF

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US20110300283A1
US20110300283A1 US13/202,562 US201013202562A US2011300283A1 US 20110300283 A1 US20110300283 A1 US 20110300283A1 US 201013202562 A US201013202562 A US 201013202562A US 2011300283 A1 US2011300283 A1 US 2011300283A1
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Prior art keywords
milk
fat
mixture
oil
alternative product
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Emmanouil Domazakis
Peter Papadakis
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Creta Farm Industrial And Commercial Trading As Creta Farm Sa SA
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Creta Farm Industrial And Commercial Trading As Creta Farm Sa SA
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/14—Lautering, i.e. clarifying wort
    • C12C7/16—Lautering, i.e. clarifying wort by straining
    • C12C7/165—Lautering, i.e. clarifying wort by straining in mash filters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat.
  • the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat.
  • a milk-based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
  • Milk-based products such as cheese may be a high-fat source, but also an excellent source of calcium and protein.
  • the practice to reduce fat content in cheeses has often been correlated with reduced taste, flavor and texture in the resulting fat-reduced products.
  • EP 0 368 492 teaches a method for preparing a cheese product having a low level of saturated fat and cholesterol.
  • the invention makes use of a vegetable fat-based cream added to skim, semi-skimmed or low fat milk, adding to a cheese vat and processing using conventional techniques to form cheese.
  • the said vegetable fat-based cream is prepared by adding a blend of vegetable pasteurized oils, such as soya oil and hydrogenated soya oil and an emulsifier to an aqueous phase comprising a pasteurized blend of water and a stabilizer, such as gelatin.
  • the vegetable fat comprises a blend of vegetable fats, which has a similar melting point profile to milk fat over the range of 5° C. to 38° C.
  • a low cholesterol dairy product may be produced, according to U.S. Pat. No. 5,063,074. Its disclosure relates to the combination of skim milk with a pre-mix comprising a vegetable oil carrier as well as agents, which impart texture and flavoring properties to the milk product.
  • the resultant fluid milk can be pasteurized and stored at refrigerated temperatures for at least six weeks, until it is used to produce a number of dairy products, including hard cheese.
  • the premix is comprised of vegetable oil, emulsifiers, gums and flavoring agents.
  • the present invention has the object to overcome the disadvantages of the prior art.
  • the invention aims to provide a cheap, easy to use process for the production of a milk-based alternative product, such as a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product.
  • the process shall be as close to the natural/traditional process for the production of the particular milk-based product, i.e. cheese, ice cream, custard, chilled or frozen desert, as possible.
  • it is not desired to de-fat the basic milk but rather to substitute at least part of the milk fat by an edible oil.
  • the present invention provides a method for producing a cheese alternative product comprising the steps of:
  • a cheese alternative product which contains 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
  • the invention further comprises a cheese alternative product, obtainable by a method comprising the steps of:
  • a cheese alternative product which contains 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
  • the invention discloses the use of an edible oil for the production of a cheese alternative product, wherein the cheese alternative product contains ⁇ 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and even more preferably about 5 to 20 (w/w) %.
  • the invention comprises a method for producing a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, comprising the steps of:
  • a milk-based alternative product which contains ⁇ 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
  • the invention further comprises a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, obtainable by a method comprising the steps of:
  • a milk-based alternative product which contains 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
  • the invention discloses the use of an edible oil for the production of a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen desert alternative product, wherein the milk-based alternative product contains ⁇ 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and even more preferably about 5 to 20 (w/w) % fat.
  • the present invention relates to emulsion-type foodstuff in general and, in particular, to milk-based alternative products, such as cheese alternative products, ice cream alternative products, custard alternative products or chilled or frozen dessert alternative products, made by incorporating vegetable oil into skimmed milk and further processing the resulting mixture under selective conditions, to form a milk-based alternative product having the desired texture and flavor.
  • milk-based alternative products such as cheese alternative products, ice cream alternative products, custard alternative products or chilled or frozen dessert alternative products
  • the inventors provide a method for producing a cheese alternative product comprising the steps of:
  • a cheese alternative product which contains ⁇ 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
  • the milk is whole milk, semi-skimmed milk or skimmed milk, preferably skimmed milk.
  • An edible oil in particular a vegetable oil-containing alternative cheese is produced by removing the milk fat from the milk, then inserting therein an amount of vegetable oil, homogenizing the resulting mixture and subjecting said vegetable oil-containing milk into selective cheese processing conditions.
  • the resulting alternative cheese may be further used to produce processed type cheeses.
  • the present invention provides cheese product alternatives/analogues resembling the related natural/traditional cheese products.
  • the cheese alternative products are prepared by homogenizing a vegetable fat into a skimmed or semi-skimmed milk and further processing the oil-containing milk, using conditions favoring syneresis.
  • the vegetable oil is subjected to mild heating, until a temperature of about 50-55° C. has been reached. Then, the vegetable oil is inserted into the skimmed milk.
  • the skimmed milk forms the carrier in the continuous flow system, wherein the oil is inserted.
  • the oil insertion system is situated immediately after the milk cream separator. The skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at about 10 tons/hour-12 tons/hour.
  • the oil-containing milk is directed to a homogenizer, whereby the oil droplets are reduced in size and homogenously dispersed in milk, following a mild homogenization at 10 bar.
  • the resulting oil-containing milk is held at 72° C. for 15 sec, cooled down to 4-6° C. and stored.
  • Curd formation follows, under suitable conditions (as shown in the Examples), by the addition of suitable amounts of rennet and/or microbial starter cultures. Finally curd-whey separation procedure follows, using optimized conditions, suited for each product type, as described in the Examples.
  • the resulting cheese alternative products are used for the making of processed type cheeses, according to the common methods known in the art.
  • the term “oil”, whenever used herein, comprises any edible oil fit for human consumption or mixtures thereof.
  • the oil is a vegetable oil.
  • Some of the many different kinds of edible vegetable oils, that can be used, include olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, rape oil, sunflower oil, safflower oil, peanut oil, walnut oil, wheat germ oil, grape seed oil, sesame oil, argan oil, rice bran oil and mixtures thereof.
  • Many other kinds of vegetable oils that are used for cooking can, however, also be used according to the present application.
  • olive oil, sunflower oil, corn oil, rape oil and mixtures thereof are especially preferred, with olive oil being the most preferred oil.
  • the oil is virgin olive oil or extra virgin olive oil.
  • the oil used according to the present application is an organic oil.
  • the milk used for the preparation of the cheese may be whole milk or partially or wholly skimmed milk.
  • the vegetable oil may be used at least in partial substitution of milk fat.
  • Milk can be of cow, goat, sheep or buffalo origin, or any combination thereof.
  • stabilising agents or/and emulsifying agents is possible, but not compulsory.
  • inserting the oil in step c) is performed by an insertion tube with a diameter of about 32 mm.
  • the flow rate of the edible oil in step c) is about 1000 to 2000 liters/h, preferably ⁇ 1000 liters/h, more preferably ⁇ 1500 liters/h and most preferably about 2000 liters/h.
  • the homogenization in step d) uses a two-stage homogenizer with a piston diameter of about 55 mm.
  • the amount of the oil that is to be used for the preparation of the oil-containing milk-based products particularly depends on the kind of oil, the kind of milk and the intended oil end concentration of the cheese alternative products to be prepared.
  • An exemplary amount of the oil concentration of the mixture in step f) is between about 4 to 17 (w/w) %, more preferably about 8 to 17 (w/w) % and even more preferably about 9 to 17 (w/w) %.
  • the resulting product of the present invention may be a cheese alternative product from the list of cheese alternatives, including: semi-hard cheese type (such as, semi-hard pasta fillata type, etc.), hard cheese type, white cheese in brine, whey cheese type, soft cheese type, surface ripened cheese type, blue veined cheese type and spreadable cheese type.
  • semi-hard cheese type such as, semi-hard pasta fillata type, etc.
  • hard cheese type such as, semi-hard pasta fillata type, etc.
  • white cheese in brine whey cheese type
  • soft cheese type such as, whey cheese type, soft cheese type
  • surface ripened cheese type such as, blue veined cheese type and spreadable cheese type.
  • the oil-containing milk-based product contains the oil as a substitute for the milk fat content.
  • the cheese alternative product may, however, also contain both vegetable oil and milk fat.
  • a further object of the present invention is a cheese alternative product, obtainable by a method comprising the steps of:
  • a cheese alternative product which contains ⁇ (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
  • the invention further encompasses a semi-hard cheese alternative product obtainable by the inventive process, wherein:
  • the invention further encompasses another type of a semi-hard cheese alternative product, obtainable by the inventive process, wherein:
  • the cheese alternative product contains ⁇ 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
  • the inventors provide a method for producing a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, comprising the steps of:
  • a milk-based alternative product which contains ⁇ 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
  • the milk is whole milk, semi-skimmed milk or skimmed milk, preferably skimmed milk.
  • An edible oil (in particular vegetable oil)-containing milk-based alternative product is produced by removing the milk fat from the milk, then inserting therein an amount of vegetable oil, as in the steps (a) to (c), homogenizing the resulting mixture, as in step (d) and subjecting said vegetable oil-containing milk to milk-based product processing conditions.
  • the resulting milk-based alternative product may be further used to produce successive products.
  • the present invention provides milk-based product alternatives/analogues resembling the related natural/traditional milk-based products.
  • the milk-based alternative products such as ice cream alternative products, custard alternative products or chilled or frozen dessert alternative products, are prepared by inserting an amount of vegetable fat into a skimmed or semi-skimmed milk, as aforementioned, subjecting the resulting mixture to mild homogenization and further processing the resulting oil-containing milk according to methods known in the art for the making of ice cream, custards, or chilled or frozen desserts.
  • the vegetable oil is first subjected to mild heating, until a temperature of about 50-55° C. has been reached. Then, the vegetable oil is inserted in the skimmed milk.
  • the skimmed milk forms the carrier in the continuous flow system, wherein the oil is inserted.
  • the oil insertion system is situated immediately after the milk cream separator. The skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at about 10 tons/hour to 12 tons/hour.
  • the vegetable oil insertion system comprises a 30-40 mm diameter tube, along which the vegetable oil is passed at a pressure of 2.5 bars and a flow rate of approximately 500-2000 liters/hour, preferably at ⁇ 1000 litres/hour, more preferably at ⁇ 1500 litres/hour and even more preferably at 2000 litres/hour, depending on the intended oil/milk mixing ratio at the time of insertion.
  • the oil-containing milk is directed to a homogenizer, whereby the oil droplets are reduced in size and homogenously dispersed in the milk, following a mild homogenization at 10 bar.
  • the resulting oil-containing milk is held at 72° C. for 15 sec, cooled down to 4-6° C. and stored.
  • a primary ingredient or a mixture thereof is added and mixed therein.
  • the primary ingredient is preferably selected from the group comprising sweeteners, stabilizers and thickeners.
  • sweeteners include sucrose, fructose, glucose, aspartame, sorbitol, etc.
  • Appropriate stabilizers and thickeners include, for example, carrageenan, sodium alginate, etc. The procedure follows with the admixture of a secondary ingredient or a mixture thereof.
  • the secondary ingredient for the making of ice-cream is preferably selected from the group comprising fat or a fat containing ingredient/composition, such as milk cream, milk fat, vegetable fat or oil, and emulsifiers, such as egg yolk, lecithin, glycerine monostearate, PGPR, tweens, etc.
  • the quantities of the primary and secondary ingredients used are in accordance with supplier specifications and regulation.
  • the resulting mixture is then subjected to a heat treatment up to 68° C. Following this heat treatment, the mixture is homogenized at about 100 bar and up to 200 bar and pasteurized at 78-80° C. for 20-25 sec.
  • the pasteurized oil containing-milk mixture is cooled to approximately 5° C.
  • the mixture is subjected to freezing and whipping (“churning”), for the size of fat crystals to be reduced and sufficient air to be incorporated in the mass of the mixture.
  • freezing and whipping i.e. artificial and/or natural food grade, such as vanillin, strawberry extracts, etc.
  • colourings i.e. artificial and/or natural food grade, such as cochineal, beta-carotene, annatto, etc.
  • optionally garniture such as chocolate chips, nuts, etc.
  • the resulting mixture is filled in appropriate containers and is subjected to further freezing (e.g. blast freezer conditions: ⁇ 40° C.), before storage at ⁇ 20° C.,
  • the vegetable oil is first subjected to mild heating, until a temperature of about 50-55° C. has been reached. Then, the vegetable oil is inserted in the skimmed milk.
  • the skimmed milk forms the carrier in the continuous flow system, wherein the oil is inserted.
  • the oil insertion system is situated immediately after the milk cream separator. The skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at about 10 tons/hour to 12 tons/hour.
  • the vegetable oil insertion system comprises a 30-40 mm diameter tube, along which the vegetable oil is passed at a pressure of 2.5 bars and a flow rate of approximately 500-2000 litres/hour, preferably at ⁇ 1000 litres/hour, more preferably at ⁇ 1500 litres/hour and even more preferably at 2000 litres/hour, depending on the intended oil/milk mixing ratio at the time of insertion.
  • the oil-containing milk is directed to a homogenizer, whereby the oil droplets are reduced in size and homogenously dispersed in the milk, following a mild homogenization at 10 bar.
  • the resulting oil-containing milk is held at 72° C. for 15 sec, cooled down to 4-6° C. and stored.
  • a primary ingredient or a mixture thereof is added and mixed therein.
  • the primary ingredient is preferably selected from the group comprising sweeteners, stabilizers and thickeners.
  • sweeteners include sucrose, fructose, glucose, aspartame, sorbitol, etc.
  • Appropriate stabilizers and thickeners include, for example, carrageenan, sodium alginate, etc.
  • the procedure follows with the admixture of a secondary ingredient or a mixture thereof.
  • the secondary ingredient for the making of an alternative custard is preferably selected from the group comprising starch, modified starch, wheat semolina, etc.
  • the quantities of the primary and secondary ingredients used depend on the type of final milk-based product and are in accordance with supplier specifications and regulation.
  • Aromas i.e. artificial and/or natural food grade, such as vanillin, strawberry extracts, etc.
  • colourings i.e. artificial and/or natural food grade, such as cochineal, beta-carotene, annatto, etc.
  • optionally chocolate, nuts, etc may be added at this step, according to regulation and supplier specifications.
  • Heat treatment under continuous stirring is then carried out at 90° C., for the ingredients to be properly dissolved.
  • the mixture is cooled to 70° C. before packaging. Finally, the packaged product is stored at 4° C.
  • oil is used as defined above.
  • the milk used for the preparation of the milk-based alternative product may be whole milk or partially or wholly skimmed milk.
  • the vegetable oil may be used at least in partial substitution of milk fat.
  • Milk can be of cow, goat, sheep or buffalo origin, or any combination thereof.
  • Stabilising agents or/and emulsifying agents may be used, if necessary, and according to the each intended product type.
  • inserting the oil in step c) is performed by an insertion tube with a diameter of about 32 mm.
  • the flow rate of the edible oil in step c) is about 1000 to 2000 liters/h, preferably ⁇ 1000 liters/h, more preferably ⁇ 1500 liters/h and most preferably about 2000 liters/h.
  • the homogenization in step d) uses a two-stage homogenizer with a piston diameter of about 55 mm.
  • the amount of the oil that is to be used for the preparation of the oil-containing milk-based products particularly depends on the kind of oil, the kind of milk and the intended oil end concentration of the milk-based alternative products to be prepared.
  • An exemplary amount of the oil concentration of the mixture in step f) is between about 5 to 30 (w/w) %, more preferably 5 to 25 (w/w) % and even more preferably about 5 to 20 (w/w) %.
  • the oil-containing milk-based product contains the oil as a substitute for the milk fat content.
  • the milk-based alternative product may, however, also contain both vegetable oil and milk fat.
  • a further object of the present invention is a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, obtainable by a method comprising the steps of:
  • a milk-based alternative product which contains ⁇ 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
  • an edible oil for the production of a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen desert alternative product, wherein the milk-based alternative product contains ⁇ 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and even more preferably about 5 to 20 (w/w) % fat.
  • FIG. 1 shows a flow diagram for producing a milk-based alternative product according to an embodiment of the present invention and the following examples.
  • the flow diagram in FIG. 1 shows the production of vegetable oil-containing milk based products.
  • Raw milk of ⁇ 4° C. was preheated up to ⁇ 55° C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol-% fat cream and 0.03 vol-% fat skimmed milk.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a pressure of 2.5 bars and a flow rate of approximately 1000-2000 liters per hour, preferably at >1500 liters per hour and even more preferably at 2000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat/protein: 0.8-0.9 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72° C. for 15 sec, and then cooled to 4-6° C.
  • the resulting oil-containing milk mixture is preheated up to 34-36° C., then inoculated with mesophilic and/or thermophilic starter culture and rennet (90% chymosin-10% pepsin) and left under conditions of 34-36° C.
  • syneresis is further promoted by a heat treatment of two stages, wherein a temperature range of 48-51° C. is applied.
  • the heat treatment follows two successive “stirring & heating” stages, whereby the temperature is gradually increased, the two successive “stirring & heating” stages, comprising of: i) 12 min at ⁇ 42° C., ii) 8 min at ⁇ 51° C.
  • the curd is subjected into a final stirring stage of a duration of ⁇ 45 min, whereby the temperature of the curd is kept at ⁇ 51° C. and a final pH value of 6.25 is obtained.
  • the residual whey is removed from the curd, using various ways known in a person of ordinary skill, depending on the intended type of cheese.
  • pressing is adopted for a duration of 40 min, under conditions of 80-100 psi.
  • Raw milk of ⁇ 4° C. was preheated up to ⁇ 55° C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol-% fat cream and 0.03 fat vol-% skimmed milk.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a pressure of 2.5 bars and a flow rate of approximately 1000-2000 liters per hour, preferably at >1500 liters per hour and even more preferably at 2000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat/protein: 0.4-0.5 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72-74° C. for 15 sec and then cooled to 4-6° C.
  • the resulting oil-containing milk mixture is preheated up to 34-36° C., inoculated with a suitable amount of mesophilic-thermophilic starter culture and rennet, comprising 90% chymosin-10% pepsin and left under conditions of 34-36° C. for 35-45 minutes, to acidify and coagulate.
  • the curd is then cut into grains of ⁇ 2-5 mm size, while being stirred, to commence syneresis. Following cutting of the curd, syneresis is further promoted by a heat treatment of two stages, wherein a temperature range of 38-48° C. is applied.
  • the heat treatment follows two successive “stirring & heating” stages, whereby the temperature is gradually increased, the two successive “stirring & heating” stages, comprising of: i) 8 min at ⁇ 38° C., ii) 15 min at ⁇ 48° C. Then, the curd is subjected into a final stirring stage of a duration of ⁇ 35 min, whereby the temperature of the curd is kept at ⁇ 48° C., and a final pH value of 6.2 is obtained.
  • the residual whey is removed from the curd, using various ways known in a person of ordinary skill, depending on the intended type of cheese.
  • pressing is adopted for a duration of 40 min, under conditions of 80-100 psi.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of semi-hard cheese product of pasta fillata type, known by a person of ordinary skill.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a pressure of 2.5 bars and a flow rate of approximately 1000-2000 liters per hour, preferably at >1500 liters per hour and even more preferably at 2000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat/protein: 0.8-0.9 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72° C. for 15 sec and then cooled to 4-6° C.
  • the resulting oil-containing milk mixture is preheated up to 36-38° C., then inoculated with a suitable amount bulk starter culture and rennet (90 chymosin-10% pepsin) and left under conditions of 36-38° C. for 50 minutes to acidify and coagulate.
  • the curd is then cut into cubes of ⁇ 1 cm ⁇ 1 cm ⁇ 2 cm or 2 cm ⁇ 2 cm ⁇ 2 cm in size, depending on the milk origin, i.e. from cow or sheep, respectively, to commence syneresis. Then, the curd is left at rest for a period of 30-65 min, depending on the milk origin, while the whey is separated from the curd. Afterwards, the biggest volume of whey is removed and the curd is added to molds where natural drainage occurs.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of white cheese in brine, known by a person of ordinary skill.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a pressure of 2.5 bars and a flow rate of approximately 1000-2000 liters per hour, preferably at >1500 liters per hour and even more preferably at 2000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat/protein: 0.8-0.9 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72° C. for 15 sec and then cooled to 4-6° C.
  • the resulting oil-containing milk mixture is preheated up to 34-36° C., then inoculated with a suitable amount bulk starter culture and rennet (90% chymosin-10% pepsin) and left under conditions of 34-36° C. for 50 minutes to acidify and coagulate.
  • the curd is then cut into cubes of ⁇ 1 cm ⁇ 1 cm ⁇ 2 cm or 2 cm ⁇ 2 cm ⁇ 2 cm in size, depending on the milk origin, i.e. from cow or sheep, respectively, to commence syneresis. Then, the curd is left at rest for a period of 30-65 min, depending on the milk origin, while the whey is separated from the curd. Afterwards, the biggest volume of whey is removed and the curd is added to molds where natural drainage occurs.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of white cheese in brine, known by a person of ordinary skill.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a pressure of 2.5 bars and a flow rate of approximately 1000-2000 liters per hour, preferably at >1500 liters per hour and even more preferably at 2000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat/protein: 0.4-0.5 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72° C. for 15 sec and then cooled to 4-6° C.
  • the resulting oil-containing milk mixture is preheated up to 35-36° C., then inoculated with a suitable amount of bulk starter culture and rennet (90% chymosin-10% pepsin) and left under conditions of 35-36° C. for 50 minutes, to acidify and coagulate.
  • the curd is then cut into cubes of ⁇ 1 cm ⁇ 1 cm ⁇ 2 cm or 2 cm ⁇ 2 cm ⁇ 2 cm in size, depending on the milk origin, i.e. from cow or sheep, respectively, to commence syneresis. Then, the curd is left at rest for a period of 30-35 min, while the whey is separated from the curd. Afterwards, the biggest volume of whey is removed and the curd is added to molds, where natural drainage occurs.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of white cheese in brine, known by a person of ordinary skill.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a pressure of 2.5 bars and a flow rate of approximately 1000-2000 liters per hour, preferably at >1500 liters per hour and even more preferably at 2000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk with a preferred ratio of fat/protein: 0.4-0.5 is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72° C. for 15 sec and then cooled to 4-6° C.
  • the resulting oil-containing milk mixture is preheated up to 34-36° C., then inoculated with a suitable amount of bulk starter culture and rennet (90% chymosin-10% pepsin) and left under conditions of 34-36° C. for 50 minutes, to acidify and coagulate.
  • the curd is then cut into cubes of ⁇ 1 cm ⁇ 1 cm ⁇ 2 cm or 2 cm ⁇ 2 cm ⁇ 2 cm in size, depending on the milk origin, i.e. from cow or sheep, respectively, to commence syneresis. Then, the curd is left at rest for a period of 30-35 min, while the whey is separated from the curd. Afterwards, the biggest volume of whey is removed and the curd is added to molds, where natural drainage occurs.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of white cheese in brine, known by a person of ordinary skill.
  • Raw milk of ⁇ 4° C. was preheated up to ⁇ 55° C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol-%/fat cream and 0.03 vol-% fat skimmed whey.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a pressure of 2.5 bars and a flow rate of approximately 1000-2000 liters per hour, preferably at >1500 liters per hour and even more preferably at 2000 liters per hour, via an insertion system of diameter 32 mm.
  • the skimmed milk passes at a pressure of approximately 2.3 bars and a flow rate at 10 tons/hour-12 tons/hour.
  • the oil-containing skimmed milk is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72° C. for 15 sec, and then cooled to 4-6° C.
  • the resulting oil-containing milk mixture with a preferred ratio of fat/protein: 0.4-0.5 is preheated up to 31-32° C., then inoculated with a suitable mesophilic-thermophilic starter culture and rennet comprising of 90% chymosin-10% pepsin and left under conditions of 31-32° C.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of a semi-hard cheese product, known by a person of ordinary skill.
  • Whey of ⁇ 4° C. was preheated up to ⁇ 55° C. Then, the pre-heated whey is introduced into a centrifugal separator, resulting in 50 vol-% fat cream and 0.03 vol-% fat skimmed milk.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed whey at a flow rate 1000-2000 liters per hour, preferably at >1500 liters per hour and even more preferably at 2000 liters per hour, via an insertion system of diameter 32 mm, fitted in close proximity and parallel configuration to the entrance system of fat cream re-feeding.
  • the oil-containing skimmed whey is directed along a tube to a homogenizer, wherein is subjected to homogenization, at 120 bar. Homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm).
  • the homogenized oil-containing whey mixture is subjected to a heat treatment, applying a gradually increasing temperature up to 96° C. At the temperature of ⁇ 60° C. ( ⁇ 65° C.), 9% skimmed milk is added and the heat treatment continues until the temperature of 96° C. is reached. The resulting product is then left at rest at the temperature of 96° C. for 20-30 minutes. By that time, the coagulum is found to float on the surface of the extracted whey. Then, the whey is drained off, while the coagulum is transferred to conditions of 4° C.
  • Raw milk of ⁇ 4° C. was preheated up to ⁇ 55° C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol-% fat cream and 0.03 vol-% fat skimmed milk.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed whey at a flow rate 1000-2000 liters per hour, preferably at >1500 liters per hour and even more preferably at 2000 liters per hour, via an insertion system of diameter 32 mm, fitted in close proximity and parallel configuration to the entrance system of fat cream re-feeding.
  • the oil-containing skimmed milk is directed along a tube to a homogenizer, wherein is subjected to mild homogenization.
  • homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm) at 10-bar.
  • the homogenized on-containing milk mixture is pasteurized at 72° C. for 15 sec and then cooled to 4-6° C.
  • the resulting oil-containing milk mixture with a preferred ratio of fat/protein: 1.0-1.1 is preheated up to 34-36° C., inoculated with a suitable mix of mesophilic-thermophilic-propionic acid starter culture and rennet (90% chymosin-10% pepsin) and left to coagulate under conditions of 34-36° C.
  • the curd is then cut into grains of ⁇ 5-8 mm size, while being stirred, to commence syneresis.
  • the coagulum is heated to the range 48-49° C. for 8 minutes, while stirred.
  • an amount of 20% of whey is replaced by an equal amount of water.
  • the water added is of 45° C.
  • the heat treatment continues, under stirring, until the temperature of the mixture reaches the 48.5° C. At this temperature, the mixture comprising curd, water and whey, is left to rest for 10 minutes. Pressing (at 80-100 psi) is then applied to drain the remaining whey and water off the curd.
  • the pH of the curd, following pressing is of the range of 5.3-5.4.
  • the resulting product is further processed using conventional processing steps, suited for the preparation of a hard cheese product, known by a person of ordinary skill.
  • Raw milk of ⁇ 4° C. was preheated up to ⁇ 55° C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol-% fat cream and 0.03 vol-% fat skimmed milk.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a flow rate 2000 liters per hour, via an insertion system of diameter 32 mm, fitted in close proximity and parallel configuration to the entrance system of fat cream re-feeding.
  • the oil-containing skimmed milk is directed along a tube to a homogenizer, wherein is subjected to mild homogenization at 10 bar.
  • homogenization may be performed using a conventional two-stage homogenizer (Piston diameter 55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72° C. for 15 sec, and then cooled to 4-6° C.
  • the resulting oil-containing milk mixture with a preferred ratio of fat/protein: 1:1.1 is preheated up to 25-30° C. and inoculated with a suitable mesophilic-thermophilic starter culture, until the pH reaches 6.2. Then, the appropriate amount of rennet (50% chymosin-50% pepsin) is added therein, for the coagulation to be completed after 12 hours.
  • the curd is then cut into cubes of 2 cm ⁇ 2 cm ⁇ 2 cm and left at rest for 4-5 hours. The curd is then drained and salted ( ⁇ 2%) and finally molded.
  • the smooth cheese is then stored at 4° C.
  • Raw milk of ⁇ 4° C. is preheated up to ⁇ 55° C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol-% fat cream and 0.03 vol-% fat skimmed milk.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a flow rate of 1000-2000 liters/hour, preferably at a rate greater than 1500 liters/hour and even more preferably at 2000 liters/hour, via an insertion system of diameter 32 mm, fitted in close proximity and parallel configuration to the entrance system of fat cream re-feeding.
  • the on-containing skimmed milk is directed along a tube to a homogenizer, where it is subjected to a mild homogenization.
  • the homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55 mm) at 10 bar.
  • the homogenized on-containing milk mixture is subjected to pasteurisation (72° C. for 15 sec) and then cooled to 4-6° C. Appropriate amounts of sucrose (5.0-10.0 g/kg), glucose (5.0-10.0 g/kg) and carrageenan (5.0-10.0 g/kg) are then added thereto and mixed.
  • the procedure follows with the optional addition of 100-200 g/kg of milk cream and 1-3 g/kg of glycerine monostearate and further mixing.
  • the resulting mixture is then subjected to a heat treatment until a temperature of 68° C. has been reached and homogenization at 100 bar.
  • the homogenized mixture is then pasteurized (78-80° C. for 20 to 25 seconds) and left to cool to 5° C.
  • Incubation is performed at 5° C. for at least 4 hours to set the mixture and ensure an optimal “body” in the end product.
  • the mixture is subjected to freezing and whipping (“churning”) at ⁇ 6° C.
  • Raw milk of ⁇ 4° C. was preheated up to ⁇ 55° C. Then, the preheated milk is introduced into a centrifugal separator, resulting in 50 vol-% fat cream and 0.03 vol-% fat skimmed milk.
  • Vegetable oil is preheated to 55° C. and then introduced into the skimmed milk at a flow rate 1000-2000 liters/hour, preferably at a rate greater than 1500 liters/hour and even more preferably at 2000 liters/hour, via an insertion system of diameter 32 mm, fitted in close proximity and parallel configuration to the entrance system of fat cream re-feeding.
  • the oil-containing skimmed milk is directed along a tube to a homogenizer, where it is subjected to a mild homogenization.
  • the homogenization may be performed using a conventional two-stage homogenizer Piston diameter (55 mm) at 10 bar.
  • the homogenized oil-containing milk mixture is pasteurized at 72° C. for 15 sec and then cooled to 4-6° C.
  • the following ingredients are successively added and mixed therein: sucrose (90 g/kg) and optionally milk cream (40 g/kg).
  • the procedure follows with the admixture of a mix of carrageenan and starches (e.g. tapioca starch, wheat starch and wheat semolina) 60 g/kg and further mixing.

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PL2332422T3 (pl) 2013-01-31
EP2509430A1 (en) 2012-10-17
CN102655759A (zh) 2012-09-05
ES2394142T3 (es) 2013-01-22
SI2332422T1 (sl) 2012-12-31
US9968108B2 (en) 2018-05-15
EP2332422B1 (en) 2012-08-29
MX2012006630A (es) 2012-08-23
AU2010329850A1 (en) 2012-07-05
CY1113661T1 (el) 2016-06-22
HRP20120972T1 (hr) 2012-12-31
CL2012001478A1 (es) 2012-11-23
ZA201203913B (en) 2013-02-27
AU2010329850B2 (en) 2014-02-27
US20130316046A1 (en) 2013-11-28
BR112012014043B1 (pt) 2018-11-06

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