WO2010023361A2 - Produit laitier à faible teneur en lactose et exempt de lactose et son procédé de production - Google Patents

Produit laitier à faible teneur en lactose et exempt de lactose et son procédé de production Download PDF

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Publication number
WO2010023361A2
WO2010023361A2 PCT/FI2009/050678 FI2009050678W WO2010023361A2 WO 2010023361 A2 WO2010023361 A2 WO 2010023361A2 FI 2009050678 W FI2009050678 W FI 2009050678W WO 2010023361 A2 WO2010023361 A2 WO 2010023361A2
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Prior art keywords
ret
fractions
milk
retentate
sub
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PCT/FI2009/050678
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English (en)
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WO2010023361A3 (fr
Inventor
Harri Kallioinen
Reetta TIKANMÄKI
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Valio Ltd
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Priority claimed from US12/201,620 external-priority patent/US10080372B2/en
Priority claimed from FI20085806A external-priority patent/FI122250B/fi
Application filed by Valio Ltd filed Critical Valio Ltd
Priority to RU2011111399/10A priority Critical patent/RU2551230C2/ru
Priority to CN200980133029.4A priority patent/CN102131397B/zh
Priority to EP09784164A priority patent/EP2330915A2/fr
Priority to KR1020167024801A priority patent/KR101967514B1/ko
Publication of WO2010023361A2 publication Critical patent/WO2010023361A2/fr
Publication of WO2010023361A3 publication Critical patent/WO2010023361A3/fr

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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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • 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
    • 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

Definitions

  • the invention relates to a process for separating milk components into individual components, and a low-factose or lactose-free milk composed of these components.
  • the invention relates particularly to using nanofiltration technology in the separation of milk components.
  • a conventional enzymatic process for splitting iactose is aiso generally known in the field, the process comprising the step of adding lactase from fungus or yeast into milk in such a manner that lactose is split into monosaccharides, i.e. glucose and galactose, in over 80%.
  • tt is known in the field that a problem with membrane techniques in genera! is that during ultrafiltration not only lactose is removed from the milk, but also some of the minerals that are significant for the taste of milk and milk products prepared thereof. Controlling the mineral content and especially bivalent minerals, such as calcium and magnesium, is particularly problematic in the field, and extensive loss results from the known processes, which is why these bivalent minerals must often be returned or added separately.
  • WO publication 03/094623 A1 discloses a process in which a milk product is ultrafiitered, nanofiltered, and concentrated by reverse osmosis, after which the minerals removed during ultrafiltration are returned to the UF retentate.
  • the residual lactose of the thus obtained low-lactose milk product is hydroiyzed with a lactase enzyme into monosaccharides, whereby an essentially lactose-free milk product is obtained.
  • lactose is removed from milk without affecting the organoleptic properties of the milk product being prepared.
  • the loss of bivalent minerals, such as calcium and magnesium may be significant.
  • the process produces minerals containing secondary flows, which cannot be utilized in the process and which require post-processing. To solve these problems, simpler and more efficient aitemative processes are needed.
  • Lactose can also be specifically separated from milk by chromatography.
  • problems differing from the processing of whey are associated with the processing of milk, such as easy precipitation of casein, maintaining the micellar structure of casein, behaviour of fat, and extremely strict hygiene requirements.
  • EP publication 226035 B1 describes a lactose separation process in which milk is fractionated in such a manner that the lactose fraction is separated and the minerals are in the protein fraction or protein-fat fraction.
  • the process is characterized by balancing cation exchange resin by making its cation composition correspond to that of milk, and milk is separated chrornatographtcally in a column with the balanced cation exchange resin at a temperature of approximately 50 to 8O 0 C by using water in eiution.
  • An advantage of the process is that all compounds essential to taste remain in the milk.
  • chromatographic lactose separation is a slow and complex process that cannot be directiy applied to conventional dairies without expensive equipment investments. Another problem is a high consumption of water and a large amount of chemicals.
  • Patent publication KR20040103818 describes a process for the production of low-lactose rniik, comprising nanofiltering milk hydroiyzed with lactase to partly remove galactose and glucose, and adding water into the nanofiltration retentate to achieve a suitable sweetness.
  • lactose-hydroiyze milk consisted of protein (3.1%), fat (3.5%), lactose (0.06%), glucose (1.45%), and galactose (1.29%). Sn the processes described in said publications and comprising a single-phase nanofiltration, all of the monovalent minerals are not yet returned to milk efficiently enough.
  • WO publication 2007/076873 describes low-carbohydrate milk containing essentially all of the caicium and protein of the original milk, and a process for the production thereof.
  • the pH of milk is adjusted to an aikafine value of 7.0 to 9.5
  • the milk is ultrafiltered
  • the UF permeate is nanofiitered preferably at a temperature of approximately 1O 0 C to minimize the microbioiogicai risk
  • the NF permeate, UF retentate and water are combined
  • the pH is adjusted to the pH value of the original milk (pH 6.7) by adding acid, preferably citric acid or phosphoric acid.
  • the energy content of the product is 90 to 250 kJ/100g.
  • the process comprises a plurality of steps and requires strong chemicals to adjust the pH and to minimize the calcium and protein loss.
  • WO publication 2004/019693 describes a process for separating different components with membrane techniques (ultrafiltration, nanof ⁇ tration and reverse osmosis) and combining these components info miik products, such as ice cream, yogurt and miik drink.
  • a process for the production of low-lactose and lactose-free m ⁇ k products that are completeiy flawless in their organoleptic properties without any extra costs has now been unexpectedly invented.
  • the process of the invention makes it possible to contra! bivalent minerals more efficiently and simpler than in conventional processes without any extra costs, and allows to minimize losses.
  • the process of the invention does not produce secondary flows requiring post-processing, which makes the process more efficient.
  • the present invention provides a new solution for avoiding calcium and protein losses that have proven problematic in the production of both low-lactose and lactose-free and low-carbohydrate milk products and problems associated with organoleptic properties, especially the taste, of such milk products by providing a process comprising hydrolyzing the lactose of a milk raw material, separating proteins, sugars and minerals from the obtained, hydrolyzed milk raw material into different fractions by phasing nanofiltration conditions according to membrane type, temperature, pressure and/or diafiitration and also applying membrane techniques and/or chromatographic separation processes in a feasible further separation. From the separated fractions, a desired milk product can be prepared.
  • the invention provides a process for separating milk components into individual components, the process being characterized by what is stated in the independent claim.
  • the invention also provides a low- lactose and a lactose-free milk product, which are made from these components, and a process for the production of such a miik product.
  • the process of the invention it is possible to simplify and enhance the production of low-lactose and lactose-free milk products, whereupon the ioss of especially bivalent minerals, particularly calcium and magnesium, is minimized and minerals and/or protein need not be supplemented/added separately,
  • the invention also provides a process that is simple, economic, industrially applicable on a large scaie, and does not cause additional costs.
  • a milk product produced with the process of the invention has desired organoleptic properties, contains little carbohydrates, and contains a comparable amount of calcium as normal miik.
  • Figure 1a shows chromatographic separation of a mineral- sugar fraction at 65 0 C (Finex CS09GC resin, flow rate 160 ml/h, feed 20 mf, NF retentate of the second nanofiltration, °Brix 16%).
  • Figure 1b shows chromatographic separation of a mineraf- sugar fraction at 1O 0 C (Finex CS09GC resin, flow rate 160 ml/h, feed 20 mi, NF retentate of the second nanofiitration, Brix D 16%).
  • the invention relates to a process for separating milk components, the process being characterized by a) hydrolyzing the lactose of a rnilk raw material, thus obtaining hydroiyzed milk raw materia!, and b) performing a phased nanofiitration for the hydroiyzed milk raw materia!
  • nanofiitration sub-phases in at least two sub-phases, whereby at least a portion of a nanofiitration retentate NF Ret I and/or a nanof ⁇ ftration permeate NF Perm I received from a first sub-phase is subjected to a second sub-phase to obtain a nanofiitration retentate NF Ret Il and nanofiitration permeate NF Perm Il of the second sub-phase, and optional subsequent nanofiitration sub-phases are performed on at least a portion of some nanofiltrati ⁇ n retentates and/or permeates of the preceding sub-phases, or a combination thereof, to obtain nanofiitration retentate fractions NF Ret ill etc. and nanofiitration permeate fractions NF Perm HI etc., respectively, of said subsequent sub-phases, to separate proteins, sugars and minerals into these different fractions.
  • a miik raw material refers to miik, whey, and combinations of milk and whey as such or as a concentrate.
  • the m ⁇ k raw material may be supplemented with ingredients generally used in the preparation of milk products, such as fat, protein or sugar fractions, or the like.
  • the milk raw material may thus be, for instance, full-fat milk, cream, low-fat miik or skim miik, uitrafiltered milk, diafiStered miik, microfiltered miik, lactose-free or low-lactose milk, protease treated milk, recombined miik from m ⁇ k powder, organic milk or a combination of these or a dilution of any of these.
  • the milk raw material is skim miik.
  • step a) of the process of the invention the lactose of the milk raw material is hydroiyzed into monosaccharides, as is known in the fieid. !n an embodiment of the process according to the invention, the hydrolysis is performed in its entirety (compiete hydrolysis) prior to phased nanofiitration. In a second embodiment of the process of the invention, the hydrolysis is performed partly before the phased nanofiitration, and the lactose hydrolysis of the partially hydroiyzed milk raw material Is continued simultaneously with the phased nanofiltration of the partially hydrolyzed milk raw materia!.
  • the lactose hydrolysis can continue as long as the lactase enzyme is inactivated, for example by a heat treatment of a miik product composed at a iater stage of various fractions received in the invention.
  • Complete hydrolysis means that the lactose content of the hydrolyzed miik raw materia! is less than 0.5%.
  • Partial hydrolysis means that the lactose content of the hydroiyzed milk raw materia! is more than 0.5%.
  • a phased nanof ⁇ ftrati ⁇ n means that nanofiitration comprises at least two sub-phases.
  • Each sub-phase is carried out under different process conditions and/or by using different membrane types.
  • a variable condition may be, for instance, fiitration temperature, filtration pressure, diaf ⁇ tration, and/or concentration factor of filtration. In each sub- phase, conditions can be changed with regard to one or more variabies.
  • a condition change may happen immediately or steadily or step by step at a certain speed, whereby the desired change/changing phase in the condition profile refers to a sub-phase
  • the phased nanofiltration comprises a change in temperature conditions and/or membrane type
  • the nanofiitration is combined with diafiltration (DF), wherein diawater is added into the nanofiitration retentate in at feast one sub-phase of nanofiitration.
  • DF diafiltration
  • the phased nanofiltration of the invention comprising at least two sub-phases, produces two or more nanofiitration, i.e. NF, retentates, which are marked with NF Ret I, NF Ret ii, NF Ret ill, etc. in the following, and two or more nanofiltration, i.e. NF, permeates, which are marked with NF Perm !, NF Perm ii, NF Perm 111, etc. in the following.
  • the serial number refers to the number of nanofiltration sub-phases carried out in the process.
  • - NF Ret 1 refers to a retentate obtained in the first sub-phase of nanofiltration
  • - NF Ret HI refers to a retentate obtained in the third sub-phase of nanof ⁇ tration, etc.
  • - NF Perm 1 refers to a permeate obtained in the first sub-phase of na ⁇ ofiltration
  • - NF Perm Il refers to a permeate obtained in the second sub-phase of nanof ⁇ tration
  • - NF Perm Ii! refers to a permeate obtained in the third sub-phase of nanofiltration, etc.
  • the NF retentate and NF permeate fractions obtained from the phased nanofiitration, or a combination thereof are further processed by membrane techniques and/or by chromatography to further improve the separation of proteins, sugars and minerals. Further processing may concern either one or more NF retentates or NF permeates obtained from any of the nanofiitration sub-phases. Also, the retentates and permeates can be combined in any manner for said subsequent processes, A membrane technique particularly suitable to be used in further processing is reverse osmosis (RO).
  • RO reverse osmosis
  • RO Ret refers to a retentate obtained by reverse osmosis
  • RO Perm refers to a permeate obtained by reverse osmosis
  • the protein, sugars and minerals of the hydrolyzed milk raw material are separated by membrane techniques, by performing a phased nanofiltration preferably in the first phase under conditions, in which monosaccharides are retained in the retentate to a low extent, and in the second phase under conditions, in which monosaccharides are retained in the retentate to a high extent.
  • the phased nanofiitration is performed in the first phase in warm conditions, at approximately more than 25 to 5O 0 C, in particular at approximately 42 to 51 0 C, and in the second phase in cold conditions, at approximately 5 to 25 0 C, in particular at approximately 10 to 18 0 C.
  • the nanofiltration may alternatively be performed first in cold conditions and then in warm conditions.
  • membrane techniques usually a temperature of for instance 1O 0 C is known to be used as an industrial process temperature to avoid microbiological problems.
  • Suitable nanofiltratlon membranes include, for instance, Desa!
  • Suitable reverse osmosis membranes include, for instance, TFC® HR (Koch membrane systems, Inc., USA) and FILMTEC FT30 (Dow, USA).
  • a further chromatographic separation is performed for one or more NF retentates.
  • the separation is performed for the retentate obtained in the second sub-phase of nanof ⁇ tration.
  • a concentration factor (K) refers to the weight ratio between the liquid to be fed to the filtration and the retentate, and it is determined by the following formula:
  • a concentration factor K 1 to 10, more preferably K ⁇ 2 to 6, is used in the nanofiitration. if diafiltration is employed in the phased nanof ⁇ tration according to the invention, the concentration factor may be considerably bigger.
  • the process of the present invention may be applied to both batch and continuous production.
  • the process of the invention is performed as a batch process.
  • the NF retentate of the first nanofiitration phase contains glucose 2.5%, galactose 2.5%, and ash 1.4% and has a dry matter content of 15.5%
  • the permeate of the second nanofiitration phase contains glucose 0.2%, galactose 0.2%, and ash 0.2% and has a dry matter content of 0.5%.
  • the miik composed of said NF retentate and RO retentate of the hydrolyzed skim milk (50:50) corresponded to normal rniik in other respects except for the carbohydrates (protein 3.3%, glucose 1.7%, galactose 1.6%, ash 0.7%, dry matter 7.5%, calcium 1100 ml/kg).
  • This embodiment of the invention will be described in example 2, and the composing of the milk from said fractions in example 6.
  • the amount of calcium was exactly the same as in the original milk (1100 mg/kg).
  • the milk contained protein 3.3%, glucose 1.6%, galactose 1.6%, ash 0.7%, and had a dry matter content of 7.5%.
  • the composing of this milk will be described in example 7.
  • the invention thus relates to a lactose- free or low-lactose milk product comprising at least one NF retentate fraction NF Ret II, NF Ret 111, etc. or NF permeate fraction NF Perm Ii, NF Perm 111, etc., which are obtained by nanofiltration of the hydrolyzed milk raw material, comprising at ieast two sub-phases.
  • the milk product of the invention is produced by combining two or more of the fractions: retentate and permeate fractions of a first sub-phase of nanofiitration NF Ret I and NF Perm I, respectively, retentate fractions of a second and subsequent nanofiitration sub-phases NF Ret II, NF Ret IiI, etc., permeate fractions of a second and subsequent nanofiltration sub-phases NF Perm I!, NF Perm IiI, etc., a retentate fraction RO Ret a permeate fraction RO Perm received from reverse osmosis of said permeate fractions of any nanofiltration sub-phase, or a combination thereof, and a chromatographically separated mineral and sugar-containing fractions of the retentate fractions NF Ret I, NF Ret II, NF Ret IK, etc.
  • the lactose-free or iow-lactose milk product of the invention can be liquid or in the form of a concentrate or powder.
  • the invention also relates to a process for the production of lactose-free or iow-iactose milk product, the process comprising a) hydroiyzing the lactose of a milk raw material, thus obtaining hydrolyzed milk raw material, and b) performing a phased nanof ⁇ itration for the hydrolyzed milk raw materia!
  • nanofiltration retentate NF Ret I and/or a nanofiltration permeate NF Perm I received from a first sub-phase is subjected to a second sub-phase to obtain a nanofiltration retentate NF Ret Il and nanofiitration permeate NF Perm Il of the second sub-phase, and optional subsequent nanofiltration sub-phases are performed on at least a portion of some nanofiltration retentates and/or permeates of the preceding sub-phases, or a combination thereof, to obtain nanofiitration retentate fractions NF Ret HI etc.
  • the milk product according to the present invention is a low- lactose or lactose-free product
  • the term low-lactose means that the lactose content of the milk product is not more than 1.0%.
  • lactose-free means that the milk product does not contain lactose more than 0.5 g/serving (e.g. 0.5 g/244g for liquid milks, the lactose content being 0.21% at most), however, not more than 0.5%.
  • the loss of calcium and protein contained in the milk raw material is minimized and a separate supplementation/addition of minerals and/or protein is not necessary.
  • Example 1 Single-phase nanofiltration of hydrolyzed skim milk with Desal 5 DL membrane (K ⁇ 3)
  • Skim milk (20 I) was hydrolyzed (9 0 C, 18 h) by Godo YNL2 lactase (Godo Shusei Company, Japan) with a dosage of 0.08% and nanofiltered with a Desal 5 DL membrane (GE Osmonics, USA) at a temperature of 10 to 18 0 C and a pressure of 12 to 21 bar.
  • the permeate flow was 5.7 to 9.6 l/m 2 h.
  • the nanofiltration was continued until the concentration factor was 3 and the retentate volume 6.7 ! and the permeate volume 13.3 I.
  • Samples were taken from the feed, which consisted of hydrolyzed skim milk, obtained NF retentate and NF permeate, and protein, dry matter, glucose, galactose, ash, and calcium were determined on the basis of the samples (table 1).
  • Example 2 Three-phase nanofHtration ⁇ membrane DesaJ DK + dla- fi ⁇ tration and membrane Fiimtec NF) of hydroSyzed skim milk combined with RO filtration
  • NF permeate H The combined permeate fraction is called an NF permeate H in the following.
  • NF permeate ill was further concentrated by reverse osmosis (Fiimtec RO-390-FF, Dow, USA) at room temperature (about 25 0 C) with a concentration factor 1.35.
  • Table 3 Second nanofHtrat ⁇ n of hydr ⁇ yzed skiim milk and concentration by reverse osmosis. Feed, retentate and permeate compositions.
  • the second-phase retentate (NF retentate II; table 2) and the RO retentate (tabie 3) were used in composing a milk (example 6).
  • the RO permeate can also be used in composing a milk.
  • skim milk (40 !) was hydrolyzed (9 0 C 1 18 h) with Godo YNL2 lactase (Godo Shusei Company, Japan) with a dosage of 0.08%.
  • the hydrolyzed skim milk was nanofiltered at a temperature of 47 to 51 0 C.
  • the nitration membrane was Desai 5 DL (GE Osmonics, USA). The pressure was increased to keep the fiow constant. During the experiment, the permeate flow was 8.1 to 9.6 l/m 2 h and the pressure 4 to 6.4 bar. The filtration was continued until the concentration factor was 3.
  • Feed, retentate and permeate compositions Feed, retentate and permeate compositions.
  • the NF permeate I (20 !) of hydrofyzed skim m ⁇ k was further nanofiitered with a concentration factor 6, as a result of which NF retentate il and NF permeate !l were obtained.
  • the nanofiltration membrane was Filmtec NF (Dow, USA) and the filtration temperature was 10 to 25 0 C.
  • the permeate flow was 4.3 to 9.6 i/m z h and the filtration pressure 10 to 26 bar.
  • Samples were taken from the feed (NF permeate I), NF retentate Il and NF permeate Ii, and protein, dry matter, glucose, galactose and ash were determined on the basis of the samples (table 5).
  • Table 5 Second nanofiltration of hydrolyzed skim milk.
  • Feed, retentate and permeate compositions Feed, retentate and permeate compositions.
  • NF retentate I The first-phase retentate (NF retentate I; table 4) and the second-phase permeate (NF permeate Ii; table 5) were used in composing a milk (example 8).
  • the lactose of skim milk was hydrolyzed like in example 3,
  • the first phase of the phased nanofiltration of the hydrolyzed skim milk was performed at 5O 0 C like in example 3, except that the concentration factor was 1.5.
  • the NF permeate I obtained in the first phase was nanofiltered in the second phase at 10 to 25 0 G with a concentration factor 6 to recover the minerals, as is described in example 3.
  • Protein, dry matter, glucose, galactose and ash and calcium were determined on the basis of the feed (hydrolyzed skim milk), NF retentate i and NF permeate I of the first nanofiltration phase ⁇ table 6). Dry matter, glucose, galactose and ash were determined on the basis of the feed (NF permeate ! ⁇ , NF retentate ii and NF permeate Il of the second nanofiltration phase (table 7).
  • Tafo ⁇ e 6 First nanofiltration of hydrolyzed skim milk.
  • Feed, retentate and permeate compositions Feed, retentate and permeate compositions.
  • Table 7 Second nanofiftration of hydrolyzed skim miSk.
  • Feed, retentate and permeate compositions Feed, retentate and permeate compositions.
  • the concentrated NF permeate of hydrolyzed skim milk i.e. the retentate of the second nanofiltration phase (NF retentate II) was further processed in a chromatography column in order to separate the mineral fraction and the sugar fraction.
  • a cation-exchange resin (Finex CS 09 GC, Finex Oy, Finland, Na form) was mixed with skim milk (1 litre/50 mi of resin) for 30 minutes. The skim milk was flushed clean from the resin with ion-exchanged water.
  • the balanced resin (180 to 200 ml) was packed in a column with a heating jacket (height 100 cm, diameter 1 ,5 cm) at 65 0 C. 20 mi of NF retentate concentrate (NF retentate II) was fed into the column (°Brix about 16; example 4). The flow rate was 160 ml/h, the temperature 65 0 C, and tap water was used as an eluant. Fractions of 5 mi were collected and combined into two fractions: a mineral fraction and a sugar fraction. A similar separation was also performed at 10 0 C.
  • Ash, galactose and glucose were determined on the basis of the fractions.
  • Example 6 Composing of tactose-free milk from nanofiltratton retentate and RO retentate of hydrolyzed skim miJk
  • a iactose-free mifk was composed of the NF retentate H and RO retentate I of the hydroiyzed skim miik of example 2.
  • the compositions and proportions of the fractions in the composite as weli as the composition of the lactose-free milk are shown in table 10.
  • the composition of the lactose-free skim miik corresponds to that of normal milk, except for carbohydrates.
  • Example 7 Composing of lactose-free milk from nan ⁇ filtratiora and chromatography fractions of hydrolyzed sk ⁇ m milk
  • a lactose-free milk drink composed of the fractions of examples 4 and 5, i.e. the retentate of the first nanofiltration of hydrolyzed skim miik (NF retentate I), the NF permeate of the NF permeate derived from the first nanofiltration (NF permeate II), and the mineral fraction separated by chromatography from the NF retentate of the second nanofiltration.
  • NF retentate I the NF permeate of the NF permeate derived from the first nanofiltration
  • NF permeate II NF permeate II
  • the compositions and proportions of the fractions in the composed milk as well as the composition of the composed product are shown in table 11. (The liquid contained in the lactose-free milk is derived from the process, and water need not be added separately.)
  • a iactose-free milk was composed as in the above, except that instead of the mineral fraction separated by chromatography, water was added (table 12). Instead of water, an RO permeate fraction obtained from reverse osmosis may be used.
  • composition of the milks corresponded to that of the hydrolyzed milk entirely.
  • the amount of calcium (1100 mg/kg) was exactly the same as in the original milk.
  • the products were also assessed organoleptically, and they were considered to have good properties and to taste like common skim milk.
  • Table 11 Composing of lactose-free milk from NF retentate I, NF permeate I! and mineral fraction from chromatography. Compositions of fractions and praduGt, and proportion of fractions.
  • Table 12 Composing of lactose-free milk from NF retentate I, NF permeate H and water. Compositions of fractions and product, and proportion of fractions.
  • Example 8 Composing of low-lactose, lactose-free and ⁇ ow-carbohydrate rn ⁇ Sks from nanofiltrat ⁇ on fractions of hydrolyzed skim milk
  • the l ⁇ w-iactose, iactose-free and low-carbohydrate milks according to the invention were composed of the fractions of example 3, i.e. the NF retentate i and the NF permeate II.
  • hydroiyzed skim milk was used in composing a lactose-free miik (table 13), and skim miik in composing a iow-lactose, protein- and calcium-enriched miik (table 14).
  • a low- carbohydrate iactose-free milk was composed of the NF fractions only (table 15).
  • the compositions and proportions of the fractions In the composed milks as well as the composition of the product are shown in tables 13 to 15.
  • Table 13 Composing of lactose-free milk from nanofiltrati ⁇ n fractions, having the composition of a product corresponding to norma! mi ⁇ k.
  • the mifk described in table 14 has a protein content that is considerably higher than in normal miik, but the amount of monosaccharides is at a level, the sweetness of which corresponds to normal milk. In an organoleptic test it was observed that the milk tasted richer than normal skim milk but otherwise the taste was the same as in normal miik.
  • the product described in table 15 had a similar composition as normal milk, but there was no lactose, and the amounts of glucose and galactose were very small. Despite its composition, the milk was unexpectedly rich in taste although it was not as sweet as normal milk.
  • Skimmed whey (40 I) was hydro!yzed (9 0 C 1 20 h) with Godo YNL2 lactase (Godo Shusei Company, Japan) with a dosage of 0.1%, and nanofiitered with a Desai 5 DL membrane (GE Osmonics, USA) at a temperature of 46 to 51 0 C and a pressure of 3 to 6.5 bar.
  • the permeate flow was 10.0 to 13.5 l/rn 2 h.
  • the nanofiitration was continued until the concentration factor was 7, the retentate volume 5.5 I and the permeate volume 34.5 I.
  • Samples were taken from the feed (hydrolyzed whey), retentate and permeate, and protein, dry matter, giucose, galactose, ash, and calcium were determined on the basis of the samples (table 16).
  • Table 16 First na ⁇ ofi ⁇ tration of hydroSyzed whey. Feed, retentate and permeate compositions.
  • composition of the NF permeate I separated from the hydrolyzed whey corresponded to the NF permeate separated from the hydrolyzed skim m ⁇ k in corresponding conditions (example 3, table 4). if desired, the nanof ⁇ tration of whey can be continued in the second phase in the same way as in example 3.
  • the NF retentate I was used in composing the miik (example 10).
  • Example 10 Composing of lactose-free milk containing whey protein from nanofiitratson fractions of hydroiyzed whey and skim milk
  • a lactose-free milk containing whey protein was composed of the NF retentate I of the hydrolyzed whey of example 9, the NF retentate ! of the hydrolyzed skim milk of example 3, hydrolyzed skim milk, and the RO permeate obtained in example 2.
  • the compositions and proportions of the fractions in the composite as well as the composition of the lactose-free m ⁇ k containing whey protein are shown in table 17.
  • the lactose-free milk containing whey protein contained less carbohydrates and more calcium than normal miik, as well as whey protein, the proportion of which in the proteins of the milk is 40%.
  • Table 17 Composing of lactose-free skim milk containing whey protein from nanofiStrat ⁇ on fractions and skim milk

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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)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)

Abstract

La présente invention concerne un procédé destiné à séparer des composants laitiers, dans lequel des protéines, des sucres et des minéraux sont séparés à l'intérieur de différentes fractions. Le lactose du lait est d'abord complètement ou partiellement hydrolysé, après quoi les protéines, les minéraux et les sucres sont séparés en fractions dans une nanofiltration par étapes. Les fractions obtenues peuvent également être traitées plus avant par chromatographie, des techniques membranaires, et/ou une évaporation afin d'améliorer encore la séparation desdits composants. L'invention concerne également un lait à faible teneur en lactose ou exempt de lactose composé de ces fractions. Au moyen de l’invention, les fossés calciques et protéiques peuvent être minimisés. Ainsi, la teneur en énergie du produit peut être réduite.
PCT/FI2009/050678 2008-08-29 2009-08-28 Produit laitier à faible teneur en lactose et exempt de lactose et son procédé de production WO2010023361A2 (fr)

Priority Applications (4)

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RU2011111399/10A RU2551230C2 (ru) 2008-08-29 2009-08-28 Низколактозный и безлактозный молочный продукт и способ его получения
CN200980133029.4A CN102131397B (zh) 2008-08-29 2009-08-28 低乳糖和无乳糖的乳制品及其制造方法
EP09784164A EP2330915A2 (fr) 2008-08-29 2009-08-28 Produit laitier de faible teneur en lactose et sans lactose et procédé de production dudit produit
KR1020167024801A KR101967514B1 (ko) 2008-08-29 2009-08-28 우유 성분들의 분리 방법, 및 락토오스 저함유 및 락토오스 무함유 유제품의 제조 방법

Applications Claiming Priority (4)

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US12/201,620 US10080372B2 (en) 2008-08-29 2008-08-29 Low-lactose and lactose-free milk product and process for production thereof
US12/201,620 2008-08-29
FI20085806 2008-08-29
FI20085806A FI122250B (fi) 2008-08-29 2008-08-29 Vähälaktoosinen ja laktoositon maitotuote ja menetelmä niiden valmistamiseksi

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WO2017195221A1 (fr) 2016-05-11 2017-11-16 Council Of Scientific & Industrial Research Appareil et procédé utilisant l'appareil pour séparer les protéines de petit-lait du petit-lait
IT201600132159A1 (it) * 2016-12-29 2018-06-29 Granarolo S P A Processo di preparazione di un latte lactose-free
US11653662B2 (en) 2011-07-06 2023-05-23 Valio Ltd. Milk-based formulation

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DK3123868T3 (en) * 2015-07-25 2018-12-10 Dmk Deutsches Milchkontor Gmbh PROCEDURE FOR MANUFACTURING MILK PRODUCTS WITH DEFINED LACTOSE CONTENT
EP3123869B1 (fr) * 2015-07-25 2018-12-05 DMK Deutsches Milchkontor GmbH Procédé pour la préparation de produits du lait sans lactose
US20180249726A1 (en) * 2017-03-03 2018-09-06 Dmk Deutsches Milchkontor Gmbh Process for producing a milk product free of lactose

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See also references of EP2330915A2

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11653662B2 (en) 2011-07-06 2023-05-23 Valio Ltd. Milk-based formulation
WO2017195221A1 (fr) 2016-05-11 2017-11-16 Council Of Scientific & Industrial Research Appareil et procédé utilisant l'appareil pour séparer les protéines de petit-lait du petit-lait
US10842165B2 (en) 2016-05-11 2020-11-24 Council Of Scientific & Industrial Research Apparatus and method for separating whey proteins from whey using the same
IT201600132159A1 (it) * 2016-12-29 2018-06-29 Granarolo S P A Processo di preparazione di un latte lactose-free
WO2018122695A1 (fr) * 2016-12-29 2018-07-05 Granarolo S.P.A. Procédé de préparation d'un lait sans lactose
CN110113948A (zh) * 2016-12-29 2019-08-09 葛兰纳诺有限公司 无乳糖奶的制备方法
US11246319B2 (en) 2016-12-29 2022-02-15 Granarolo S.P.A. Process for preparing a lactose-free milk

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KR20160110552A (ko) 2016-09-21
KR20110073485A (ko) 2011-06-29
CN102131397B (zh) 2016-10-05
EP2330915A2 (fr) 2011-06-15
CN102131397A (zh) 2011-07-20
WO2010023361A3 (fr) 2010-11-18
RU2011111399A (ru) 2012-10-10
RU2551230C2 (ru) 2015-05-20
KR101967514B1 (ko) 2019-04-09

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