WO2007076873A1 - Low-carbohydrate milk with original calcium - Google Patents

Low-carbohydrate milk with original calcium Download PDF

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Publication number
WO2007076873A1
WO2007076873A1 PCT/DK2007/000005 DK2007000005W WO2007076873A1 WO 2007076873 A1 WO2007076873 A1 WO 2007076873A1 DK 2007000005 W DK2007000005 W DK 2007000005W WO 2007076873 A1 WO2007076873 A1 WO 2007076873A1
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WO
WIPO (PCT)
Prior art keywords
milk
product
adjusted
ultrafiltration
original
Prior art date
Application number
PCT/DK2007/000005
Other languages
French (fr)
Other versions
WO2007076873A8 (en
Inventor
Karsten Lauritzen
Hans Henrik Holst
Original Assignee
Arla Foods Amba
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
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Priority to DK07700146.9T priority Critical patent/DK1973412T3/en
Priority to AU2007203714A priority patent/AU2007203714A1/en
Priority to SI200731267T priority patent/SI1973412T1/en
Priority to EP07700146.9A priority patent/EP1973412B1/en
Priority to RS20130303A priority patent/RS52855B/en
Priority to BRPI0706366-0A priority patent/BRPI0706366A2/en
Priority to PL07700146T priority patent/PL1973412T3/en
Application filed by Arla Foods Amba filed Critical Arla Foods Amba
Priority to JP2008548931A priority patent/JP2009521937A/en
Priority to EA200870140A priority patent/EA200870140A1/en
Priority to MX2009007235A priority patent/MX2009007235A/en
Priority to ES07700146T priority patent/ES2421592T3/en
Priority to CA002636317A priority patent/CA2636317A1/en
Publication of WO2007076873A1 publication Critical patent/WO2007076873A1/en
Publication of WO2007076873A8 publication Critical patent/WO2007076873A8/en
Priority to IL192135A priority patent/IL192135A0/en
Priority to NO20083336A priority patent/NO340693B1/en
Priority to HRP20130609TT priority patent/HRP20130609T1/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
    • 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
    • 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
    • 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
    • A23C9/1425—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 whey, e.g. 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
    • 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
    • A23C9/1427—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 dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins

Definitions

  • the object of the present invention is to provide a stabilizer-free, palatable low-calorie milk product with essentially all of the original milk minerals, in particular calcium, and all milk proteins, and with a reduced content of lactose.
  • the milk product contains no added calcium, and hence is not calcium fortified. Normally, it is expedient not to remove all lactose for reasons of taste. It is possible, however, to remove more lactose if the product is to be suitable for people with lactose intolerance.
  • Another object is to provide a process for manufacturing of such a milk product.
  • the method according to the invention is a process for manufacturing a milk product by a 2-step filtration process, wherein pH of milk is adjusted to 7.0 to 9.5, whereafter it is ultrafiltrated; the ultrafiltration permeate is nanofiltrated; and the nanofiltration permeate is mixed with the ultrafiltration retentate and water; and pH is adjusted to the original pH of the milk.
  • a product which is a stabilizer-free, palatable low- carbohydrate milk product with 90 to 250 kJ/100 g, and with essentially all of the original milk calcium retained, and all of the original milk proteins, and without added calcium, which milk product has the milk taste and milk mouth feel, but less sweetness, thus requiring no masking of unwanted water taste or other off-flavors.
  • Fig. 1 is a flow sheet of the process of the example 1 showing the production of low-carbohydrate milk with the original calcium/protein ratio.
  • Fig. 2 is a photo of the products obtained in the comparative example.
  • Fig. 3 shows the result of a particle size distibution measurement of the products obtained in the comparative example.
  • low-carbohydrate milk product means any milk product where the original lactose content of approximately 4.8 % is reduced.
  • milk covers in principle all mammal milk, but with focus on bovine milk.
  • the fat content of bovine milk can be from approximately 0.05 weight% to the natural level in raw milk, 4.2 weight%. Milk from other mammals can have different contents of fat.
  • NF Nanofiltration
  • the method according to the invention is a process for manufacturing a stabilizer-free, palatable low-carbohydrate milk product by a 2-step filtration process, wherein pH of milk is adjusted to 7.0 to 9.5, whereafter the milk is ultrafiltrated; the ultrafiltration permeate is nanofiltrated; and the nanofiltration permeate is mixed with the ultrafiltration retentate and water; and pH is adjusted to the original pH of the milk.
  • the milk Prior to the filtration, the milk is pH-adjusted with a food grade base, preferably KOH, NaOH or a mix. pH is adjusted to 7.0 to 9.5.
  • a food grade base preferably KOH, NaOH or a mix. pH is adjusted to 7.0 to 9.5.
  • pH-values in between, for example as 7.5 and 9.0, can be used. Normally, pH 8.5 is preferred.
  • the process can be carried out at any temperature between 2 0 C and 50 0 C. This is not essential to the result. For reasons of bacteriology, however, about 10 0 C would normally be used.
  • the end product is pH-adjusted to the original pH-level of the milk with a food grade acid, preferably citric acid or phosphoric acid.
  • a food grade acid preferably citric acid or phosphoric acid.
  • the normal pH is 6.6 to 6.8, in particular 6.7, but in certain cases it might deviate somewhat therefrom.
  • the UF-retentate is mixed with NF-permeate and water to give the end product the desired protein and/or fat level.
  • a product prepared in this manner will normally have the contents of protein, fat and calcium of the starting material. There is no sediment in the product. It is possible to subject the product prepared to a treatment with lactase enzyme in order to reduce or remove the remaining lactose. Hereby a sweeter product, or a product that can be tolerated by people with lactose intolerance, is obtained.
  • the skimmed milk was ultrafiltrated to a concentration factor (CF) of 2.3 on a UF-unit, equipped with spiral elements (Desal; cut-off: 10 000 MW). The result was 6 500 litres of UF-retentate and 8 500 litres of UF-permeate.
  • CF concentration factor
  • the UF-permeate is processed on a nanofiltration (NF) unit, equipped with spiral elements (Desal; cut-off: 200 MW).
  • the CF is 3.4, resulting in 2 500 litres of NF-retentate and 6 000 litres of NF-permeate.
  • the mix was standardized to the original skimmed milk protein level by adding water; giving a milk with 2.0 % of lactose, 3.5 % of protein, and 0.119 % of calcium, corresponding to 98 % of the original value.
  • pH-adjustment 600 litres of skimmed milk are pH-adjusted to 8.5 with 0 dilute NaOH
  • the UF-permeate is filtrated on an NF-apparatus under the following conditions:
  • pH-adjustment The mix is pH-adjusted to 6.7 with 20% citric acid Pasteurization 72 0 C, 15 seconds and homogenized at 50 0 C and 200 bar
  • pH-adjustment No pH-adjustment of the feed, which is 600 litres of skimmed milk UF-apparatus Is filled up with milk to avoid dilution of the product Feed pressure 2.0 bar
  • the UF-permeate is filtrated on an NF-apparatus under the following conditions:
  • the UF-retentate is mixed with the NF-permeate and water to the original protein level of 3.5 Ca-dosing
  • Pasteurization 72 0 C, 15 seconds and homogenized at 50 0 C and 200 bar
  • Fig. 2 shows the clear product of the invention (Prod-pH 8.5) and the comparative product (Prod-pH 6.7) containing a white sediment.
  • the photo is taken from the bottom of 1/2 litre PE bottles after emptying for Prod-pH 6.7 and Prod-pH 8.5, respectively. It shows sediment in the Prod-pH 6.7 bottle which is difficult to suspend. There is no sediment in the Prod-pH 8.5 bottle.
  • Fig. 3 shows the particle size distribution of Prod-pH 8.5 compared to Prod- pH 6.7 It is seen that Prod-pH 6.7 has particles in the area of 1-10 ⁇ m, while the product of the invention, Prod-pH 8.5 has no particles in this area.

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  • 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Saccharide Compounds (AREA)

Abstract

A stabilizer-free, palatable low-carbohydrate milk product with 90 to 250 kJ/100 g, and with essentially all of the original milk calcium retained, and all of the original milk proteins, and a process for manufacturing such a milk product, wherein a milk product is adjusted to pH 7.0 to 9.5 prior to ultrafiltration; nanofiltration of the permeate; and mixing of the nanofiltration permeate and part of the ultrafiltration retentate and water; whereafter pH is adjusted to the normal pH of the milk.

Description

Low-Carbohydrate Milk with Original Calcium
Technical field of the invention
The object of the present invention is to provide a stabilizer-free, palatable low-calorie milk product with essentially all of the original milk minerals, in particular calcium, and all milk proteins, and with a reduced content of lactose.
The milk product contains no added calcium, and hence is not calcium fortified. Normally, it is expedient not to remove all lactose for reasons of taste. It is possible, however, to remove more lactose if the product is to be suitable for people with lactose intolerance.
Another object is to provide a process for manufacturing of such a milk product.
Background of the invention
When milk is subjected to ultrafiltration (UF) like in the cheese making process, the calcium/protein ratio will be reduced because dissolved calcium is removed with the permeate.
From the marketing point of view there is a potential need for a milk which contains the same calcium/protein ratio as milk, but without fortification, and without the energy input and flavour associated with normal market milk. This potential is seen in the well-documented fact that young people, as they grow older, switch from drinking milk to drinking non-milk products - still, however, being aware of their need for calcium. Thus, it is of great potential to succeed in producing and commercializing milk giving the same calcium/protein ratio and fewer calories than normal milk. But there is also a great potential in producing a milk with a neutral and refreshing taste and having no water taste or other off-flavours that would have to be masked by flavouring agents.
It is the object of the invention to produce a low-carbohydrate milk by membrane filtration where the calcium reduction is kept as low as possible and the taste as good as possible.
Various attempts have been made to reintroduce calcium, including calcium removed in the ultrafiltration process. However, this has caused problems with precipitation of lime particles in the milk and an undesired limy taste.
Attempts have been made to solve this problem by use of stabilizers, but such additives are of course undesired in a milk product.
It has now turned out to be possible to avoid the above disadvantages by the method according to the invention, which is a process for manufacturing a milk product by a 2-step filtration process, wherein pH of milk is adjusted to 7.0 to 9.5, whereafter it is ultrafiltrated; the ultrafiltration permeate is nanofiltrated; and the nanofiltration permeate is mixed with the ultrafiltration retentate and water; and pH is adjusted to the original pH of the milk.
Thereby a product can be obtained, which is a stabilizer-free, palatable low- carbohydrate milk product with 90 to 250 kJ/100 g, and with essentially all of the original milk calcium retained, and all of the original milk proteins, and without added calcium, which milk product has the milk taste and milk mouth feel, but less sweetness, thus requiring no masking of unwanted water taste or other off-flavors. Brief description of the drawing
On the drawing
Fig. 1 is a flow sheet of the process of the example 1 showing the production of low-carbohydrate milk with the original calcium/protein ratio.
Fig. 2 is a photo of the products obtained in the comparative example.
Fig. 3 shows the result of a particle size distibution measurement of the products obtained in the comparative example.
Detailed description of the invention
The following definitions and abbreviations are used in the present description.
The expression "low-carbohydrate milk product" means any milk product where the original lactose content of approximately 4.8 % is reduced.
The expression "milk" covers in principle all mammal milk, but with focus on bovine milk. The fat content of bovine milk can be from approximately 0.05 weight% to the natural level in raw milk, 4.2 weight%. Milk from other mammals can have different contents of fat.
CF = concentration factor
UF = Ultrafiltration
NF = Nanofiltration The method according to the invention is a process for manufacturing a stabilizer-free, palatable low-carbohydrate milk product by a 2-step filtration process, wherein pH of milk is adjusted to 7.0 to 9.5, whereafter the milk is ultrafiltrated; the ultrafiltration permeate is nanofiltrated; and the nanofiltration permeate is mixed with the ultrafiltration retentate and water; and pH is adjusted to the original pH of the milk.
Prior to the filtration, the milk is pH-adjusted with a food grade base, preferably KOH, NaOH or a mix. pH is adjusted to 7.0 to 9.5.
Normally, use of a lower pH results in poorer effect, while a pH higher than 9.5 tends to destroy the micelles. pH-values in between, for example as 7.5 and 9.0, can be used. Normally, pH 8.5 is preferred.
The process can be carried out at any temperature between 2 0C and 50 0C. This is not essential to the result. For reasons of bacteriology, however, about 10 0C would normally be used.
After the filtration, the end product is pH-adjusted to the original pH-level of the milk with a food grade acid, preferably citric acid or phosphoric acid.
The normal pH is 6.6 to 6.8, in particular 6.7, but in certain cases it might deviate somewhat therefrom.
The UF-retentate is mixed with NF-permeate and water to give the end product the desired protein and/or fat level.
A product prepared in this manner will normally have the contents of protein, fat and calcium of the starting material. There is no sediment in the product. It is possible to subject the product prepared to a treatment with lactase enzyme in order to reduce or remove the remaining lactose. Hereby a sweeter product, or a product that can be tolerated by people with lactose intolerance, is obtained.
Examples
The invention is explained in more detail by way of the following non-limiting example.
Example 1:
• 15 000 litres of skimmed milk were pH-adjusted to 8.5 with approximately 40 kg of 46 % KOH.
• The skimmed milk was ultrafiltrated to a concentration factor (CF) of 2.3 on a UF-unit, equipped with spiral elements (Desal; cut-off: 10 000 MW). The result was 6 500 litres of UF-retentate and 8 500 litres of UF-permeate.
• The UF-permeate is processed on a nanofiltration (NF) unit, equipped with spiral elements (Desal; cut-off: 200 MW). The CF is 3.4, resulting in 2 500 litres of NF-retentate and 6 000 litres of NF-permeate.
• The 6 000 litres of NF-permeate were mixed with the 6 500 litres of
UF-retentate.
• The mix was pH-adjusted to 6.7 by adding approximately 90 kg of a 20 % citric acid solution. W 2
The mix was standardized to the original skimmed milk protein level by adding water; giving a milk with 2.0 % of lactose, 3.5 % of protein, and 0.119 % of calcium, corresponding to 98 % of the original value.
Figure imgf000008_0001
Comparative example:
o By use of the method according to the invention a product ("Prod-pH 8.5") was produced and also a similar product without the initial pH-increase and subsequent pH-reduction ("Prod-pH 6.7"), which was subsequently added calcium in the form of a milk mineral mixture, "Capolac" from ArIa Foods.
5
1. UF at pH = 8.5; Prod-pH 8.5:
pH-adjustment 600 litres of skimmed milk are pH-adjusted to 8.5 with 0 dilute NaOH
UF-apparatus Is filled up with milk to avoid dilution of the product Feed pressure 2.0 bar
Pressure diff. 2.5 bar Temperature 1O 0C 5 Retentate to tank 4-5000 litres/hour Diafiltration None
CF 2.3
Collection 25 litres of retentate are collected
The UF-permeate is filtrated on an NF-apparatus under the following conditions:
Feed pressure 20.0 bar
Pressure diff. 2.0 bar
Temperature 1O 0C Retentate to tank 4-5000 litres/hour
Diafiltration None
Collection 23 litres of permeate are collected
Mixing, pasteurization, filling and labeling: Mixing The UF-retentatet is mixed with the NF-permeate and water to the original protein level of 3.5
pH-adjustment The mix is pH-adjusted to 6.7 with 20% citric acid Pasteurization 72 0C, 15 seconds and homogenized at 50 0C and 200 bar
Product labeling Prod-pH 8.5
Comparative product:
2. UF at pH = 6.7; Prod-pH 6.7:
pH-adjustment No pH-adjustment of the feed, which is 600 litres of skimmed milk UF-apparatus Is filled up with milk to avoid dilution of the product Feed pressure 2.0 bar
Pressure diff. 2.5 bar Temperature 1O 0C Retentate to tank 4-5000 litres/hour Diafiltration None
CF 2.3 Collection 25 litres of retentate are collected
The UF-permeate is filtrated on an NF-apparatus under the following conditions:
Feed pressure 20.0 bar
Pressure diff. 2.0 bar
Temperature 10 0C
Retentate to tank 4-5000 litres/hour
Diafiltration None Collection 23 litres of permeate are collected
Mixing, pasteurization, filling and labeling:
Mixing The UF-retentate is mixed with the NF-permeate and water to the original protein level of 3.5 Ca-dosing The mixture is added 0.12 % of Capolac (= 0.03 % Ca)
Pasteurization 72 0C, 15 seconds and homogenized at 50 0C and 200 bar
Product labeling: Prod-pH 6.7 Thereby the following analytical results were obtained:
Figure imgf000011_0001
Thus, it is a matter of two products corresponding to the feed mixture, skimmed milk, but the energy content is reduced by reduction of the lactose content. Although the calcium content is the same in the two products there is a significant difference in sedimentation from the two products. In "Prod-pH 6.7" there is a white sediment which it is very difficult to shake up, whereas there is no sediment in "Prod-pH 8.5". Particle measurement has shown that "Prod-pH 6.7" contains 2-10 μm of particles (Capolac), which "Prod-pH 8.5" does not.
Fig. 2 shows the clear product of the invention (Prod-pH 8.5) and the comparative product (Prod-pH 6.7) containing a white sediment. The photo is taken from the bottom of 1/2 litre PE bottles after emptying for Prod-pH 6.7 and Prod-pH 8.5, respectively. It shows sediment in the Prod-pH 6.7 bottle which is difficult to suspend. There is no sediment in the Prod-pH 8.5 bottle.
Fig. 3 shows the particle size distribution of Prod-pH 8.5 compared to Prod- pH 6.7 It is seen that Prod-pH 6.7 has particles in the area of 1-10 μm, while the product of the invention, Prod-pH 8.5 has no particles in this area.

Claims

Claims
1. A stabilizer-free, palatable low-carbohydrate milk product with 90 to 250 kJ/100 g, and with essentially all of the original milk calcium retained, and all of the original milk proteins, and without added calcium, which milk product has the milk taste and milk mouth feel, but less sweetness, thus requiring no masking of unwanted water taste or other off-flavors.
2. A product of claim 1 , hydrolyzed by lactase enzyme to bring more sweetness to the milk, or to make it suitable for people with lactose intolerance.
3. A process for manufacturing the milk product of claim 1 by a 2-step filtration process, wherein pH of milk is adjusted to 7.0 to 9.5, whereafter it is ultrafiltrated; the ultrafiltration permeate is nanofiltrated; and the nanofiltration permeate is mixed with the ultrafiltration retentate and water; and pH is adjusted to the original pH of the milk.
4. A process of claim 3, wherein pH is adjusted to 7.5 to 9.0 prior to ultrafiltration.
5. A process of claim 4, wherein pH is adjusted to 8.0 to 8.5 prior to ultrafiltration.
6. A process of claim 5, wherein pH is adjusted to 8.5 prior to ultrafiltration, and pH is adjusted to 6.7 in the final product.
7. A process of claim 3, wherein the final mixture is hydrolyzed by lactase enzyme.
PCT/DK2007/000005 2006-01-05 2007-01-05 Low-carbohydrate milk with original calcium WO2007076873A1 (en)

Priority Applications (15)

Application Number Priority Date Filing Date Title
JP2008548931A JP2009521937A (en) 2006-01-05 2007-01-05 Low carb milk with original calcium
EA200870140A EA200870140A1 (en) 2006-01-05 2007-01-05 MILK WITH LOW CONTENT OF CARBOHYDRATES CONTAINING NATURAL CALCIUM
AU2007203714A AU2007203714A1 (en) 2006-01-05 2007-01-05 Low-carbohydrate milk with original calcium
MX2009007235A MX2009007235A (en) 2007-01-05 2007-01-05 Low-carbohydrate milk with original calcium.
RS20130303A RS52855B (en) 2006-01-05 2007-01-05 Low-carbohydrate milk with original calcium
BRPI0706366-0A BRPI0706366A2 (en) 2006-01-05 2007-01-05 low carbohydrate milk and original calcium
PL07700146T PL1973412T3 (en) 2006-01-05 2007-01-05 Low-carbohydrate milk with original calcium
DK07700146.9T DK1973412T3 (en) 2006-01-05 2007-01-05 Low carbohydrate milk with original calcium content
CA002636317A CA2636317A1 (en) 2006-01-05 2007-01-05 Low-carbohydrate milk with original calcium
SI200731267T SI1973412T1 (en) 2006-01-05 2007-01-05 Low-carbohydrate milk with original calcium
EP07700146.9A EP1973412B1 (en) 2006-01-05 2007-01-05 Low-carbohydrate milk with original calcium
ES07700146T ES2421592T3 (en) 2006-01-05 2007-01-05 Low carb milk with original calcium
IL192135A IL192135A0 (en) 2006-01-05 2008-06-12 Low-carbohydrate milk with original calcium
NO20083336A NO340693B1 (en) 2006-01-05 2008-07-29 Process for producing low carbohydrate milk and original calcium level
HRP20130609TT HRP20130609T1 (en) 2006-01-05 2013-07-01 Low-carbohydrate milk with original calcium

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US75621306P 2006-01-05 2006-01-05
US60/756,213 2006-01-05

Publications (2)

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WO2007076873A1 true WO2007076873A1 (en) 2007-07-12
WO2007076873A8 WO2007076873A8 (en) 2007-09-13

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US (1) US20070184168A1 (en)
EP (1) EP1973412B1 (en)
JP (1) JP2009521937A (en)
KR (1) KR20080091469A (en)
CN (1) CN101365343A (en)
AU (1) AU2007203714A1 (en)
BR (1) BRPI0706366A2 (en)
CA (1) CA2636317A1 (en)
DK (1) DK1973412T3 (en)
EA (1) EA200870140A1 (en)
ES (1) ES2421592T3 (en)
HR (1) HRP20130609T1 (en)
IL (1) IL192135A0 (en)
NO (1) NO340693B1 (en)
PL (1) PL1973412T3 (en)
PT (1) PT1973412E (en)
RS (1) RS52855B (en)
SI (1) SI1973412T1 (en)
WO (1) WO2007076873A1 (en)
ZA (1) ZA200806333B (en)

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WO2009043356A1 (en) * 2007-10-03 2009-04-09 Arla Foods Amba Process for producing lactose-free milk
WO2010119439A1 (en) * 2009-04-15 2010-10-21 Bopa Ireland Limited A reduced lactose milk product and a process for the preparation thereof
US8986768B2 (en) 2008-08-29 2015-03-24 Valio Ltd. Low-lactose and lactose-free milk product and process for production thereof
EP3251515A1 (en) * 2016-06-02 2017-12-06 DMK Deutsches Milchkontor GmbH Process for making dairy products free of lactose
US10080372B2 (en) 2008-08-29 2018-09-25 Valio Ltd. Low-lactose and lactose-free milk product and process for production thereof
EP2334190B1 (en) 2008-08-29 2020-09-30 Valio Ltd Low-lactose and lactose-free milk product and process for production thereof
EP2493325B1 (en) 2009-10-28 2020-12-02 Valio Ltd Whey protein product and a method for its preparation

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