WO2001047365A1 - Sterile product and process for preparing the product - Google Patents

Sterile product and process for preparing the product Download PDF

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Publication number
WO2001047365A1
WO2001047365A1 PCT/NZ2000/000261 NZ0000261W WO0147365A1 WO 2001047365 A1 WO2001047365 A1 WO 2001047365A1 NZ 0000261 W NZ0000261 W NZ 0000261W WO 0147365 A1 WO0147365 A1 WO 0147365A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
concentrate
product
seconds
sterile
Prior art date
Application number
PCT/NZ2000/000261
Other languages
French (fr)
Inventor
Rogertt SCHWARZERNBACH
David Pearce
Tony Mackereth
Original Assignee
Schwarzenbach Roger
David Pearce
Tony Mackereth
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Schwarzenbach Roger, David Pearce, Tony Mackereth filed Critical Schwarzenbach Roger
Priority to AU24139/01A priority Critical patent/AU2413901A/en
Publication of WO2001047365A1 publication Critical patent/WO2001047365A1/en

Links

Classifications

    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
    • 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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/12—Concentration by evaporation
    • 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
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
    • A23C3/037—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam

Definitions

  • This invention relates to novel milk products and novel processes.
  • it relates to sterile milk powders and milk concentrates.
  • a general problem for storage of dairy products is the susceptibility of these to attack by microorganisms, particularly where refrigeration is unavailable.
  • Sterilised concentrated milk is known and valued for its long keeping properties. It is diluted for use in place of fresh milk.
  • Conventional production process includes processes in which concentrated milk is placed in containers and sterilised by external heating. In another process a concentrate is UHT sterilised and then packed aseptically into containers. These production processes rely heavily on the use of stabilisers to prevent coagulation and deterioration of the product during the sterilisation stages and in storage.
  • US Patent 4,921,717 describes a multi step process in which a sterilised, concentrated milk process is produced by a process comprising the steps of:
  • step (c) further concentrating the sterilised milk product of step (b) under sterile conditions.
  • the object of the present invention is to produce an improved sterile milk product and/or an improved process for preparing a sterile milk product and/or to provide the public with a useful choice.
  • the invention provides a method of preparing a sterile, stable milk concentrate comprising:
  • the invention provides a method of preparing a powder comprising the steps of:
  • step (c) drying the product of step (b) to obtain a powder.
  • the milk concentrate used as a starting material may be produced by standard evaporation methods.
  • the concentrate may be prepared from reconstituted dried milk and milk fat.
  • the milk concentrate is a protein " concentrate. Ultrafiltration may be used as an alternative for concentrating the whole milk/full milk protein.
  • the milk concentrate is a whole milk concentrate.
  • milk concentrate includes other concentrates of milk in which the proportions of the constituents of the milk have been altered.
  • Another preferred type of milk concentrate is a skim milk concentrate.
  • the concentrate contains at least 47%. or more preferably at least 55% (w ' w) total solids.
  • the UHT treatment is preferably carried out by direct steam injection. Alternatively it may be carried out by direct steam infusion. Indirect heating is generally less preferred.
  • the milk concentrate is at a temperature in the range 45° to 75 °C immediately before the commencement of the UHT treatment.
  • the temperature and duration of the UHT treatment may be varied. At higher temperatures a shorter duration will generally be used to minimise damage to the milk proteins.
  • a preferred range is 130- 150°C for duration of 0.2 to 5.0 seconds. More preferred is the range 135°C- 145°C for 0.2 to 2.0 seconds.
  • the end product is a powder
  • conventional drying methods may be used. Spray- drying is the currently preferred method.
  • Stabilisers such as phosphate salts may optionally be included in the processes and products of the invention.
  • the invention provides a milk concentrate having a total solids content of at least 40%. preferably at least 47%. more preferably at least 55%. wherein the product has minimal protein damage due to limitation of the sterilisation step to heating at 120 to 155° for 0.1 to 10 seconds, preferably 130 to 150° for 0.2 to 5 seconds, more preferably 135°C to 145°C for 0.5 to 2 seconds, wherein any spores are present at a level less than lOcfu/g. preferably 0.
  • the invention provides a sterile milk powder prepared from a concentrate of the previous aspect of the invention.
  • sterile is used when bacterial spores are undetected at a detection limit of 10 cfu/g.
  • Example 1 Preparation of a sterile whole milk powder
  • a whole milk concentrate having total solids content of 50% was heated from an initial temperature of 70 °C to 140°C and held for various residence times (0.2. 0.5 and 1.7 seconds). Heat treatment was performed by direct steam injection (DSI) which was placed directly before the atomiser. The heated milk concentrate was injected via the atomiser directly into the drying chamber. The heated milk concentrate can also be flashed down to ⁇ 65 °C prior to atomisation and drying through the use of a standard vacuum vessel.
  • DSI direct steam injection
  • milk concentrate having a total solids content of up to 60% was heat treated at 140°C and held for various residence times (0.2. 0.5 and 1.7 seconds). Milk concentrate was heated from 65 °C to 140°C by direct steam injection (DSI). The product was cooled instantly to ⁇ 65 °C in a flash vessel.
  • DSI direct steam injection
  • this product although thicker than standard milk concentrate, was a stable fluid, did not thicken, did not synerese and had a smooth texture. The product was easily reconstituted in water.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Dairy Products (AREA)

Abstract

The invention relates to a method of preparing a sterile milk concentrate comprising (a) providing a milk concentrate with a total solid contents of at least 40 % (w/w), (b) ultraheat treating the concentrate at a temperature in range 120 °C to 155 °C for 0.1-10 seconds and (c) cooling. It also relates to a method of preparing sterile milk powder from a concentrate prepared by the first method.

Description

STERILE PRODUCT AND PROCESS FOR PREPARING THE PRODUCT
TECHNICAL FIELD
This invention relates to novel milk products and novel processes. In particular it relates to sterile milk powders and milk concentrates.
BACKGROUND ART
A general problem for storage of dairy products is the susceptibility of these to attack by microorganisms, particularly where refrigeration is unavailable.
Sterilised concentrated milk is known and valued for its long keeping properties. It is diluted for use in place of fresh milk. Conventional production process includes processes in which concentrated milk is placed in containers and sterilised by external heating. In another process a concentrate is UHT sterilised and then packed aseptically into containers. These production processes rely heavily on the use of stabilisers to prevent coagulation and deterioration of the product during the sterilisation stages and in storage.
US Patent 4,921,717 describes a multi step process in which a sterilised, concentrated milk process is produced by a process comprising the steps of:
(a) partially concentrating milk or a milk product,
(b) sterilising the partially concentrated milk product, and
(c) further concentrating the sterilised milk product of step (b) under sterile conditions.
The object of the present invention is to produce an improved sterile milk product and/or an improved process for preparing a sterile milk product and/or to provide the public with a useful choice.
The invention as a result of the applicant's discovery that relatively brief UHT treatments of high concentrated milk concentrates can be used to produce sterile milk concentrates and powders which are both free of bacterial spores, and have minimal damage to milk proteins. DISCLOSURE OF THE INVENTION
In one aspect the invention provides a method of preparing a sterile, stable milk concentrate comprising:
(a) providing a milk concentrate with a total solid contents of at least 40% (w/w),
(b) ultra-heat treating the concentrate at a temperature in the range 120°C to 155°C for 0.1- 10 seconds and cooling.
In another aspect the invention provides a method of preparing a powder comprising the steps of:
(a) providing a whole milk concentrate or milk protein concentrate with a total solid contents of at least 40% (w/v).
(b) ultra-heat treating the concentrate at a temperature in the range 120°C to 155°C for 0.1- 10 seconds and cooling, and
(c) drying the product of step (b) to obtain a powder.
The milk concentrate used as a starting material may be produced by standard evaporation methods. Alternatively the concentrate may be prepared from reconstituted dried milk and milk fat. A further alternative is that the milk concentrate is a protein "concentrate. Ultrafiltration may be used as an alternative for concentrating the whole milk/full milk protein.
Preferably the milk concentrate is a whole milk concentrate. However, the term "milk concentrate" includes other concentrates of milk in which the proportions of the constituents of the milk have been altered.
Another preferred type of milk concentrate is a skim milk concentrate.
Preferably the concentrate contains at least 47%. or more preferably at least 55% (w'w) total solids. The UHT treatment is preferably carried out by direct steam injection. Alternatively it may be carried out by direct steam infusion. Indirect heating is generally less preferred.
Preferably the milk concentrate is at a temperature in the range 45° to 75 °C immediately before the commencement of the UHT treatment.
The temperature and duration of the UHT treatment may be varied. At higher temperatures a shorter duration will generally be used to minimise damage to the milk proteins.
A preferred range is 130- 150°C for duration of 0.2 to 5.0 seconds. More preferred is the range 135°C- 145°C for 0.2 to 2.0 seconds.
Where the end product is a powder, conventional drying methods may be used. Spray- drying is the currently preferred method.
Stabilisers such as phosphate salts may optionally be included in the processes and products of the invention.
In another aspect the invention provides a milk concentrate having a total solids content of at least 40%. preferably at least 47%. more preferably at least 55%. wherein the product has minimal protein damage due to limitation of the sterilisation step to heating at 120 to 155° for 0.1 to 10 seconds, preferably 130 to 150° for 0.2 to 5 seconds, more preferably 135°C to 145°C for 0.5 to 2 seconds, wherein any spores are present at a level less than lOcfu/g. preferably 0.
In yet a further aspect the invention provides a sterile milk powder prepared from a concentrate of the previous aspect of the invention.
In this specification the term "sterile" is used when bacterial spores are undetected at a detection limit of 10 cfu/g.
EXAMPLES
The following examples further illustrate practice in the invention. Example 1 - Preparation of a sterile whole milk powder
A whole milk concentrate having total solids content of 50% was heated from an initial temperature of 70 °C to 140°C and held for various residence times (0.2. 0.5 and 1.7 seconds). Heat treatment was performed by direct steam injection (DSI) which was placed directly before the atomiser. The heated milk concentrate was injected via the atomiser directly into the drying chamber. The heated milk concentrate can also be flashed down to <65 °C prior to atomisation and drying through the use of a standard vacuum vessel.
Before the heat treatment, spores of Bacillus subtilis were added to obtain a total concentration of 5 x 104 cfu/ml. The total numbers of spores present in the milk powder manufactured from the heat treated milk concentrate using the three different residence times at 140°C were determined. Surprisingly, at all three residence times the bacterial spores were undetected in the milk powder using a detection limit of <10 cfu/g. The heat treatment had minimal effect on the functionality of the milk powder.
Example 2 - Preparation of a sterile milk concentrate
In this example milk concentrate having a total solids content of up to 60% was heat treated at 140°C and held for various residence times (0.2. 0.5 and 1.7 seconds). Milk concentrate was heated from 65 °C to 140°C by direct steam injection (DSI). The product was cooled instantly to <65 °C in a flash vessel.
Before the heat treatment spores of Bacillus cereus were added to obtain a total concentration of 1 x 10° cfu/ml. After heat treatment Bacillus cereus was undetected at a level of <10 cfu/ml.
Surprisingly this product, although thicker than standard milk concentrate, was a stable fluid, did not thicken, did not synerese and had a smooth texture. The product was easily reconstituted in water.
The above examples illustrate practice in the invention. It will be appreciated by those skilled in the art that the invention can be carried out w ith numerous modifications and variations. For example, a total milk solids content of the milk concentrate, the heat treatment temperature and duration may be varied. Likewise, the practice of the invention, the microorganisms and spores destroyed will vary.

Claims

1. A method of preparing a sterile milk concentrate comprising:
(a) providing a milk concentrate (as herein defined) with a total solid contents of at least 40% (w/w).
(b) ultra-heat treating the concentrate at a temperature in the range 120°C to 155°C for 0.1 -10 seconds and cooling.
2. A method of preparing a sterile milk powder comprising:
(a) providing a milk concentrate (as herein defined) with a total solid contents of at least 40% (w/w).
(b) ultra-heat treating the concentrate at a temperature in the range 120°C to 155°C for 0.1-10 seconds and cooling, and
(c) drying the product of step (b) to obtain a powder.
3. A method as claimed in claim 1 or 2 wherein the heat treatment is at 130°C-150°C for 0.2 to 5 seconds.
4. A method as claimed in claim 3 wherein the heat treatment step is carried out at 135 to 145°C for 0.5 to 2 seconds.
5. A method as claimed in any preceding claim in which the material provided in step (a) is a whole milk concentrate.
6. A method as claimed in am of the preceding claims wherein the material provided in step (a) has a total solids content of at least 47%.
7. A method as claimed in claim 6 wherein said total solids content is at least 55%.
8. A method as claimed in any preceding claim in which the heat step is carried out using direct steam injection.
9. A milk concentrate prepared by a method as claimed in any one of claims 1 and 3 to 8.
10. A milk powder prepared by a process according to any one of claims 2 to 8.
1 1. A milk concentrate obtainable by a process as claimed in any one of claims 1 and 3 to 8.
12. A milk powder obtainable by a method as claimed in any one of claims 2 to 8.
13. A method as claimed in any one of claims 1 to 8 wherein the milk concentrate is a skim milk concentrate.
14. A milk product of any one of claims 1 to 13 wherein the starting material was concentrated by evaporation.
PCT/NZ2000/000261 1999-12-24 2000-12-22 Sterile product and process for preparing the product WO2001047365A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU24139/01A AU2413901A (en) 1999-12-24 2000-12-22 Sterile product and process for preparing the product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ50210699 1999-12-24
NZ502106 1999-12-24

Publications (1)

Publication Number Publication Date
WO2001047365A1 true WO2001047365A1 (en) 2001-07-05

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Application Number Title Priority Date Filing Date
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AU (1) AU2413901A (en)
WO (1) WO2001047365A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2732706A1 (en) * 2012-11-14 2014-05-21 DMK Deutsches Milchkontor GmbH Milk powder with high whey protein index
CN106509096A (en) * 2016-09-27 2017-03-22 黑龙江省绿色食品科学研究院 Preparation method of sterilized milk

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5223299A (en) * 1989-12-19 1993-06-29 Nestec S.A. Production of evaporated milk product without stabilizing salts
US5229159A (en) * 1991-06-12 1993-07-20 Nestec S.A. Preparation of evaporated milk

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5223299A (en) * 1989-12-19 1993-06-29 Nestec S.A. Production of evaporated milk product without stabilizing salts
US5229159A (en) * 1991-06-12 1993-07-20 Nestec S.A. Preparation of evaporated milk

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CHANDAN RAMESH: "Dairy-based ingredients", EGAN PRESS MINNESOTA, 1997, pages 11 - 31 *
VARNAM ALAN H. AND SUTHERLAND JANE P.: "Milk and milk products", 1994, CHAPMAN & HALL, LONDON *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2732706A1 (en) * 2012-11-14 2014-05-21 DMK Deutsches Milchkontor GmbH Milk powder with high whey protein index
CN106509096A (en) * 2016-09-27 2017-03-22 黑龙江省绿色食品科学研究院 Preparation method of sterilized milk

Also Published As

Publication number Publication date
AU2413901A (en) 2001-07-09

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