WO2002058476A1 - Milk-based product, it"s use and a method - Google Patents

Milk-based product, it"s use and a method Download PDF

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Publication number
WO2002058476A1
WO2002058476A1 PCT/FI2002/000011 FI0200011W WO02058476A1 WO 2002058476 A1 WO2002058476 A1 WO 2002058476A1 FI 0200011 W FI0200011 W FI 0200011W WO 02058476 A1 WO02058476 A1 WO 02058476A1
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WO
WIPO (PCT)
Prior art keywords
product
milk
product according
added
colour
Prior art date
Application number
PCT/FI2002/000011
Other languages
French (fr)
Inventor
Elias Hakalehto
Original Assignee
Elias Hakalehto
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 Elias Hakalehto filed Critical Elias Hakalehto
Publication of WO2002058476A1 publication Critical patent/WO2002058476A1/en
Priority to FI20021586A priority Critical patent/FI20021586A/en

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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
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • 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
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/208—Removal of bacteria by membrane filtration; Sterile filtration of milk products
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products

Definitions

  • the main objective of the dairy industry is to process milk in different forms to the use of the consumer.
  • This processing includes phases related to the storage and transport of the raw material, semi-finished products and products. This increases requirements in maintaining product safety.
  • special treatments are often needed to ensure uniform quality.
  • casein protein which also causes the white colour of milk.
  • milk proteins During pasteurization it loses, as do other milk proteins, its natural conformation and other natural qualities. Large quantities of unnatural protein material get into the organs of the consumer of milk.
  • the protein material can additionally form various structures with the other components of milk. This might cause extra exertion and a health hazard at least to those milk consumers that are sensitive to these changes. These include among others those that suffer from various milk allergies or lactose intolerance and many more or less specifically characterised food allergic persons.
  • milk The meaning of milk is to be a new-born human being's or animal's first source of nutrition. Additionally it transmits many health factors from mother to child. These include among others antibody proteins and oligosaccharide molecules meant to prevent illnesses as well as many components that stimulate the immunity system and that often are protein molecules or similar These components are destroyed during heat treatment such as pasteurization. Correspondingly, during homogenisation, the round shaped structures of fat are broken in a way that changes their natural qualities
  • milk can not contain safety related microbiological or nutritional health risks Therefore, it is necessary to develop methods that in an easy and quick way indicate the quality of milk for example by showing microbe contaminations
  • the object of the invention is a product that is produced from raw milk and the use of it, a production method for handling and producing raw milk in which milk is filtered so that the majority of casein - which is especially harmful to the health of people who are allergic to milk - is removed so that the white colour of milk disappears and it becomes a transparent and greenish coloured liquid
  • the milk is also sterile-filtered so that it doesn't contain bacterial cells
  • the objective of the invention are the products and their use for human nutrition of this filtered milk which contains the natural protein molecules of milk in a non- denatured form
  • These products may be liquid products or they may be condensed for instance into freeze dried flour or powder which can be dissolved back for example into water They may also be condensed liquids that can, if necessary, be diluted or used as they are
  • casein protein which causes health risks to many users, can be removed from milk. It is possible to use milk whose fat content has been modified as a basis for the filtering
  • the filtering does not remove or denature milk's antibody proteins or components that stimulate the immune system
  • the amount of casein protein essentially decreases milk turns into a transparent, greenish coloured liquid from which it is easy to perform various visual evaluations for example by observing the change of colour or other visual observations or optical measurements
  • Raw milk in itself can especially easily be contaminated due to faulty storage or handling methods
  • a colour reagent may be added to milk products
  • This can be for example a pH- or redox indicator which expresses the product's pH or redox potential or similar change which can be an indication for microbe growth, functioning of microbes or their enzymes or the chemical or physical contamination of the product
  • this indicator it is possible to notice for example the existence and functioning of harmful microbes that have been in the product or have got into it due to contamination
  • a leak in the original package or the chemical contamination of the product such as excess oxidation can be verified
  • the development of monitoring is especially important when marketing products that have not been heat treated for instance by pasteurization to remove harmful microbes, or that are not fermented products
  • the colour pigment that is used as an indicator in milk can be a known pH- or redox-indicator whose range of colour change in relation to the qualities in question is applicable to the product in which it is meant to be used in Naturally it has to be applicable for use in food products Many colour pigments that can be found from nature for example from plants or microbes may come into question
  • the indicator may also be a reagent that is applicable to use in food products and that indicates the formation of metabolism, gas or the equivalent of some microbe or indicates the decreasing of some component in a milk product
  • colour pigments as an indicator can be exploited often as a product change indicator to measure product turbidity or light penetration or its reflection For this measurement as well as for the measurement of colour change or observation to succeed it is beneficial that the original product has good light penetration
  • the processing and sterile-filtering of milk according to this invention essentially improves milk's light penetration
  • Milk's original protein content can be restored in the product by adding into it some protein that is harmless to health and that can originate from animals or plants or microbes
  • other nutritional components that possibly are removed from milk during filtering or related processes, such as fats, may be added to the product to return its nutritional value
  • fats may originate from animals or plants or microbes and can be beneficial to health
  • juices or their equivalent from fruits, berries or vegetables or aroma pigments from these, or other equivalent components may be added to the product to improve the appeal and/or usability of the product
  • the product may also be used as a liquid raw material to drinks manufactured from soybean, oat or rice
  • a product according to this invention is preferably packed aseptically and also otherwise hygienically and it does not contain microbe cells or other such pathogen organisms
  • the colour of the product can be adjusted to change for example when the pH changes so that any possible spoilage microbes that have got into it during processing, transport or storage can early enough be noticed by the consumer at the latest.
  • the visual or optical observation of the contamination can also be carried out based on the colour change of the product's redox- potential colour pigment indicator or other indicative agent or for example on the product getting turbid
  • Carbonic acid may be added to the product according to this invention so that the outcome is a bubbling drink that is gas proof packaged. Before packaging sterile gas may be lead to it Thus by displacing oxygen and adding pressure it is possible to add the shelf-life of the product Thus the outcome is a product that is fizzy like soft drinks. This increases the usability of the product for example as a thirst-quencher
  • Products according to this invention are especially suitable as drinks and nutrition to people whose ability to use milk or milk-based products has weakened. Lactose may be split with enzymes.
  • the products are also suitable as nutritional food products to many ill people who can use mainly only liquid nutrition, to immunocompromised people; to many allergic people, to elderly people, to children; to convalescents and to others observing special diets

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

Abstract

Milk-based product, which is made transparent by filtering it in a way that nutritional components, colour substances or carbonic acid may be added to it without harming original health promoting components of the product originating from fresh milk. Adding indicator substances to the product in order to detect visually or optically the changes that happen in the quality or usability of it. Method for producing the product and its use as a drink and nutrient for sick persons, for elderly people, for convalescents and for other persons needing special diets.

Description

MILK-BASED PRODUCT, ITS USE AND A METHOD
Background of the invention
The main objective of the dairy industry is to process milk in different forms to the use of the consumer. This processing includes phases related to the storage and transport of the raw material, semi-finished products and products. This increases requirements in maintaining product safety. On the other hand while producing dairy products in large quantities, special treatments are often needed to ensure uniform quality.
In a modern dairy the pasteurization and homogenisation of raw milk is a usual way to secure the preservation and uniform quality of milk. In these processes it is however necessary to radically change the state of macromolecules and molecular structures that are important from the standpoint of milk composition and its hygienic qualities.
During heat treatment, for instance in pasteurization, the natural protein molecules of milk are denatured. On the other hand, during homogenisation, for example, the fat structure of milk changes. The fat particles are industrially decreased from the size they were when milked. In addition, special treatments often produce various aggregates and other combinations into milk; these are formed in a foreign nature to raw milk from its components. As a summary it can be stated that milk processed in a dairy does not correspond to freshly milked milk when it comes to many molecular structures.
The most frequently occurring natural component in milk is casein protein which also causes the white colour of milk. During pasteurization it loses, as do other milk proteins, its natural conformation and other natural qualities. Large quantities of unnatural protein material get into the organs of the consumer of milk. The protein material can additionally form various structures with the other components of milk. This might cause extra exertion and a health hazard at least to those milk consumers that are sensitive to these changes. These include among others those that suffer from various milk allergies or lactose intolerance and many more or less specifically characterised food allergic persons.
The meaning of milk is to be a new-born human being's or animal's first source of nutrition. Additionally it transmits many health factors from mother to child. These include among others antibody proteins and oligosaccharide molecules meant to prevent illnesses as well as many components that stimulate the immunity system and that often are protein molecules or similar These components are destroyed during heat treatment such as pasteurization Correspondingly, during homogenisation, the round shaped structures of fat are broken in a way that changes their natural qualities
All in all, the modern industrial manufacturing, storage and processing methods of milk change its qualities in many ways from the consumers' point of view. To reduce the health hazards or risks caused by these changes, new processing methods for raw milk and milk products are needed and accordingly products produced in a new way At the same time it is also necessary to develop efficient methods for the efficient quality control of possible non- pasteurized milk in the market place This monitoring should ideally enable quality control by the consumer without sampling.
The most common kind of raw milk that is processed for human nourishment is the milk from cows but also milk from other animals can be used as raw milk. To transport milk for long distances requires apart from a functioning refrigerated transport and storage chain also control methods to ensure the quality of raw materials and products so that product safety can be guaranteed in the best possible way Processes like pasteurization do not entirely remove bacteria or other microbes from milk and several milk contaminants exist that can form a health risk despite refrigerated storage or transport. These are for example Listeria and Bacillus cereus bacteria These can be found in industrially processed milk despite for instance pasteurization. In addition especially in the hot climates many enteric bacteria like Escherichia coli or members of the genus Salmonella form a risk
From the viewpoint of overall safety of milk that consumers get it is important to produce a new kind of milk that includes the natural pro biotic components of freshly milked milk and whose molecular structures are as natural as possible On the other hand, milk can not contain safety related microbiological or nutritional health risks Therefore, it is necessary to develop methods that in an easy and quick way indicate the quality of milk for example by showing microbe contaminations
If it is necessary to remove particles from milk either in the interest of public product safety or for the benefit of special consumer groups, it can be in some cases justified to restore the original nutritional value of milk by adding risk-free nutritional components either from milk or some other source This might come into question for example when replacing milk fat or certain proteins like casein with a similar component with corresponding nutritional value
Also it is possible to replace milk's sugar molecules like lactose.
Description of the invention
The object of the invention is a product that is produced from raw milk and the use of it, a production method for handling and producing raw milk in which milk is filtered so that the majority of casein - which is especially harmful to the health of people who are allergic to milk - is removed so that the white colour of milk disappears and it becomes a transparent and greenish coloured liquid The milk is also sterile-filtered so that it doesn't contain bacterial cells Furthermore the objective of the invention are the products and their use for human nutrition of this filtered milk which contains the natural protein molecules of milk in a non- denatured form These products may be liquid products or they may be condensed for instance into freeze dried flour or powder which can be dissolved back for example into water They may also be condensed liquids that can, if necessary, be diluted or used as they are
With the use of filtering, casein protein, which causes health risks to many users, can be removed from milk. It is possible to use milk whose fat content has been modified as a basis for the filtering The filtering does not remove or denature milk's antibody proteins or components that stimulate the immune system When the amount of casein protein essentially decreases milk turns into a transparent, greenish coloured liquid from which it is easy to perform various visual evaluations for example by observing the change of colour or other visual observations or optical measurements
Raw milk in itself can especially easily be contaminated due to faulty storage or handling methods To ensure safe processing use of milk a colour reagent may be added to milk products This can be for example a pH- or redox indicator which expresses the product's pH or redox potential or similar change which can be an indication for microbe growth, functioning of microbes or their enzymes or the chemical or physical contamination of the product With the help of this indicator it is possible to notice for example the existence and functioning of harmful microbes that have been in the product or have got into it due to contamination Correspondingly a leak in the original package or the chemical contamination of the product such as excess oxidation can be verified The development of monitoring is especially important when marketing products that have not been heat treated for instance by pasteurization to remove harmful microbes, or that are not fermented products
The colour pigment that is used as an indicator in milk can be a known pH- or redox-indicator whose range of colour change in relation to the qualities in question is applicable to the product in which it is meant to be used in Naturally it has to be applicable for use in food products Many colour pigments that can be found from nature for example from plants or microbes may come into question The indicator may also be a reagent that is applicable to use in food products and that indicates the formation of metabolism, gas or the equivalent of some microbe or indicates the decreasing of some component in a milk product
The use of colour pigments as an indicator can be exploited often as a product change indicator to measure product turbidity or light penetration or its reflection For this measurement as well as for the measurement of colour change or observation to succeed it is beneficial that the original product has good light penetration The processing and sterile-filtering of milk according to this invention essentially improves milk's light penetration
By using the production method described above it is possible to get a product according to this invention in which the protein content is altered from the original one Milk's original protein content can be restored in the product by adding into it some protein that is harmless to health and that can originate from animals or plants or microbes Also other nutritional components that possibly are removed from milk during filtering or related processes, such as fats, may be added to the product to return its nutritional value These fats may originate from animals or plants or microbes and can be beneficial to health Also juices or their equivalent from fruits, berries or vegetables or aroma pigments from these, or other equivalent components may be added to the product to improve the appeal and/or usability of the product The product may also be used as a liquid raw material to drinks manufactured from soybean, oat or rice
A product according to this invention is preferably packed aseptically and also otherwise hygienically and it does not contain microbe cells or other such pathogen organisms The colour of the product can be adjusted to change for example when the pH changes so that any possible spoilage microbes that have got into it during processing, transport or storage can early enough be noticed by the consumer at the latest. The visual or optical observation of the contamination can also be carried out based on the colour change of the product's redox- potential colour pigment indicator or other indicative agent or for example on the product getting turbid
Carbonic acid may be added to the product according to this invention so that the outcome is a bubbling drink that is gas proof packaged. Before packaging sterile gas may be lead to it Thus by displacing oxygen and adding pressure it is possible to add the shelf-life of the product Thus the outcome is a product that is fizzy like soft drinks. This increases the usability of the product for example as a thirst-quencher
Products according to this invention are especially suitable as drinks and nutrition to people whose ability to use milk or milk-based products has weakened. Lactose may be split with enzymes. The products are also suitable as nutritional food products to many ill people who can use mainly only liquid nutrition, to immunocompromised people; to many allergic people, to elderly people, to children; to convalescents and to others observing special diets

Claims

Claims
1 A product c h a r a c t e ri z e d in, that it is a liquid milk-based drink which is transparent and prepared by filtering methods
2 A product according to claim 1 characterized in, that its colour can be changed when desired by adding suitable colour producing components into it in a way that the outlook of the product can be changed when required and/or its quality can be visually or optically observed without taking any separate sample out of it.
3 A product according to claims 1 and/or 2 characterized in, that it is sterile- filtered and contains soluble health promoting molecules of milk.
4 A product according to one or more of the claims lto3 characterized in, that a significant part of its casein protein, which is harmful for some users, has been removed from it
5 A product according to claims l to4 characterized in, that a colour-changing substance has been added into it
A product according to claims l to4 characterized in, that a colour substance has been added into it causing the product's colour change when one or several biochemical, chemical, physical or microbiological traits essentially change during its storage
A product according to claims 5 and/or 6 characterized in, that milk's health promoting molecules remain non-denatured in the product.
8 A product according to one or more of the claims lto7 characterized in, that an indicator substance, which is capable of changing its colour or otherwise causes optically or visually observable changes if the quality of the product changes, has been added to it
9 A product according to claim 8 characterized in, that an indicator substance added into the product is indicating the formation of a metabolic product, gas or equivalent formed by a microbe possibly existing in the product or is indicating the reduced levels of any nutritional compound of the milk-product
10 A product according to claims 8 and/or 9 characterized in, that an indicator substance added to the product is indicating the change in pH or redox-potential or equivalent
11 A product according to one or more of the claims lto lO characterized in, that gas has been lead into the product in order to improve its preservation or other characteristics
12 A product according to one or more of the claims 1 to 11 characterized in, that carbonic acid is added into it in order to cause bubbling
13 A product according to one or more of the claims 1 to 12 characterized in, that juices, from fruits, berries, wood plants, vegetables or other plants, aromatic substances, or other substances or mixtures have been added to it
14 A product according to one or more of the claims 1 to 13 characterized in, that the nutritional components removed from milk are replaced by components having similar nutritional value in order to return the original nutritional properties of milk
15 A product according to one or more of the claims lto l4 characterized in, that milk is freeze dried or otherwise concentrated and can be returned back to its original density as a liquid if required
16 The use of the product according to one or more of the claims 1 to 15 characterize d in, that the product is used in human nutrition
17 The use of the product according to claim 16 characterized in, that the product is used as a special nutriment for sucklings, for elderly people, for pregnant women, for cancer or immunodeficiency patients, for otherwise weak persons, for patients in intensive care, for people suffering from insufficiency of immune system or equal disorders, for convalescents, for pre- or post-operative patients, for athletes, for people taking physical exercises, for people usually getting symptoms from milk diets or for other corresponding individuals
18 A method for producing the milk-based product according to claim 1 from raw milk c h a racterized in, that milk is filtered in a way that the majority of casein protein is removed and the white colour of milk caused by casein protein disappears
19 A method according to claim 18 characterized in, that milk is sterile-filtered
20 A method according to claims 18 and/or 19 characterized in, that a substance is added to the product causing its colour change
21 A method according to one or more of the claims 18 to 20 characterized in, that when using it some of milk's health promoting molecules remain non-denatured in the product
22 A method according to one or more of the claims 18 to 21 characterized in, that juices, aroma substances or the equivalent from fruits, berries, wood plants, vegetables or other plants are added into the milk-based product
23 A method according to claim 22 characterized in, that juices, aroma substances or equivalent components or mixtures added to milk do not cause dissociation or denaturing of health promoting components of milk
24 A method according to one or more of the claims 16 to 23 characterized in, that the nutritionally valuable components that are potentially also harmful and which are removed from the milk-based product are replaced by similar but harmless components to return the original nutritional value of the product
25 A method according to one or more of the claims 16 to 24 characterized in, that the milk-based product prepared using the method is applied as a component of a product containing oat, soybean, rice or other corn-based ingredients are used
PCT/FI2002/000011 2001-01-05 2002-01-07 Milk-based product, it"s use and a method WO2002058476A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FI20021586A FI20021586A (en) 2001-01-05 2002-09-05 Milk - based product, its use and production method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20010020A FI20010020A0 (en) 2001-01-05 2001-01-05 Milk - based product, its use and method of preparation
FI20010020 2001-01-05

Publications (1)

Publication Number Publication Date
WO2002058476A1 true WO2002058476A1 (en) 2002-08-01

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PCT/FI2002/000011 WO2002058476A1 (en) 2001-01-05 2002-01-07 Milk-based product, it"s use and a method

Country Status (2)

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WO (1) WO2002058476A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0226035A1 (en) * 1985-11-14 1987-06-24 Valio Meijerien Keskusosuusliike A process for the specific separation of lactose from milk
EP0471890A1 (en) * 1990-08-21 1992-02-26 Biotest Pharma Gmbh Sterile filtered colostrum
EP0632842B1 (en) * 1992-03-27 1995-11-02 HEIMSOTH VERWALTUNGEN GmbH & CO. KG Beteiligungsgesellschaft Heat treatment process for metal articles
WO2001041579A1 (en) * 1999-12-09 2001-06-14 New Zealand Dairy Board Milk product and process

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0226035A1 (en) * 1985-11-14 1987-06-24 Valio Meijerien Keskusosuusliike A process for the specific separation of lactose from milk
EP0471890A1 (en) * 1990-08-21 1992-02-26 Biotest Pharma Gmbh Sterile filtered colostrum
EP0632842B1 (en) * 1992-03-27 1995-11-02 HEIMSOTH VERWALTUNGEN GmbH & CO. KG Beteiligungsgesellschaft Heat treatment process for metal articles
WO2001041579A1 (en) * 1999-12-09 2001-06-14 New Zealand Dairy Board Milk product and process

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
FREDERICK J. FRANCIS ET AL., 2000, ENCYCLOPEDIA OF FOOD SCIENCE AND TECHNOLOGY *

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