WO2011099876A1 - Produit laitier et procédé - Google Patents

Produit laitier et procédé Download PDF

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Publication number
WO2011099876A1
WO2011099876A1 PCT/NZ2011/000023 NZ2011000023W WO2011099876A1 WO 2011099876 A1 WO2011099876 A1 WO 2011099876A1 NZ 2011000023 W NZ2011000023 W NZ 2011000023W WO 2011099876 A1 WO2011099876 A1 WO 2011099876A1
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Prior art keywords
casein
protein
calcium
whey protein
milk
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PCT/NZ2011/000023
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English (en)
Inventor
Julita Maria Manski
Peter Gilbert Wiles
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Fonterra Co-Operative Group Limited
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Publication of WO2011099876A1 publication Critical patent/WO2011099876A1/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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using 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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment

Definitions

  • the invention relates to a process for preparing a yoghurt and the product.
  • WO 2008/063089 discloses a process for preparing a yoghurt by including within a starting milk composition a calcium-depleted milk ingredient.
  • the calcium-depleted milk ingredient may be at least 50% depleted in calcium and replaced with Na or K ions.
  • the calcium- depleted yoghurt milk composition may also be modified in terms of raising the proportion of whey protein present relative to the proportion of casein.
  • the fortification may be as high as 10 part casein to 90 parts whey protein.
  • the whey protein may be sourced from whey protein permeate, whey protein concentrate or whey protein isolate.
  • the yoghurt milk composition is heat treated (70 - 95°C and 5-20 minutes).
  • Bhaskar and Valentim disclose that the calcium-depletion of the milk ingredients may be carried out by methods disclosed in WO 01 /41579 or WO 01 /41578.
  • WO 2008/026940 discloses a process where "The calcium depleted milk protein concentrate can be used to prepare protein stabilised food products.
  • oil or fat is dispersed in an aqueous medium, or water is dispersed in the lipid phase
  • the protein stabilised food product can be described as emulsified.
  • stabilisation can surprisingly take the form of benefits to texture or reduced syneresis".
  • the food composition prepared using the calcium-depleted milk protein concentrate preferably contains from 0.01 % to 10% w/w of the ingredient (expressed on a dry basis [DB]), more preferably from 0.1 % to 5% DB of the calcium-depleted MPC.
  • the invention is also useful for stabilising suspensions of proteins, for example casein micelles and insoluble proteins.
  • milk protein concentrate refers to a milk protein product in which greater than 40%, preferably greater than 50%, more preferably greater than 55%, most preferably greater than 70% of the solids-not-fat (SNF) is milk protein (by weight) and the weight ratio of casein to whey proteins is between about 95:5 and about 50:50, preferably between 90: 10 and 70:30, most preferably between 90:10 and 80:20.
  • SNF solids-not-fat
  • MPCs are frequently described widi the % diy matter as milk protein being appended to "MPC”.
  • MPC70 is an MPC with 70% of the dry matter as milk protein.
  • MPCs are prepared by processes involving ultr filtration eidier to prepare a stream enriched in casern or a stream enriched in whey protein.
  • the streams may be blended to attain desired ratios of casein to whey protein.
  • the milk protein concentrate may be prepared by blending a stream of skim milk with a stream of whey protein concentrate prepared by ultrafiltration, treating either the skim rnilk stream or the combined stream by cadon exchange and optionally ' concentrating or drying.
  • the term "texture” refers broadly to a rheological property of a food composition containing the ingredient of this invention.
  • Rheological properties include gel and foam strengdis, viscosity and stress-strain characterisdcs when subject to either static or dynamic deformation;
  • the texture of foodstuffs is important in terms of ease of handling, stability during keeping and defining shelf- Life and most importandy as a part of the product's sensory characteristics - namely die consumers' percepdons during mastication.
  • a protein dispersion is a food product where the protein is in a particulate or micellar form suspended or dispersed amongst a continuous phase.
  • Calcium-depleted MPCs for use in the invention may be prepared according to the methods of WOOl /41 578.
  • Calcium-depleted MPC may be heat treated.
  • WO2004/057971 describes a heat treated and decalcified milk protein concentrate (HY-MPC) that is a calcium-depleted MPC having whey proteins denatured.
  • the denaturation is carried out by headng at a temperaaire above 65°C for sufficient time to allow denaturauon of whey proteins.
  • the heating is generally carried out at a pH of 6.0-7.0, preferably 6.5-7.0. Preferably, heating is for at least 4 minutes in this embodiment.
  • the calcium-depleted MPC is dried to a moisture content of less than 5%, or a water activity level that facilitates storage of the dry ingredient for several months without undue deterioration.
  • Non-limiting applications include, whole milk, buttermilk, filled and imitation milks, milk powders and filled milk powders, fat containing retentate powders, reconsdtuted milks, retentates and creams, coffee creamer and coffee whitener, ice-cream, infant formula, yoghurt (including set, stirred and drinking), mousse, soups, sauces, liqueurs, meat products, pet foods, mayonnaise, snack products, chocolate, confectionary, fat containing gels and the Like.
  • WO 01 /41578 (Bhaskar, Singh & Blazey) discloses:
  • the invention provides a method of cheese manufacture which includes the step of adding a 30-100%, preferably 40-100% more preferably 50- 100% calcium depleted MPC or MPI powder to the milk used as the starting material.
  • the invention provides a method of cheese manufacture comprising: (a) dispersing in milk a dried MPC or MPI having at least 70% dry matter as milk protein; (b) treadng the resulung mixture with one or more coaguladng enzymes to produce a curd, and (c) processing the curd to make cheese; wherein the dried MPC or MPI has calcium depledon of 30-100%.
  • WO 2004/057971 (Bhaskar, Havea & Elston) discloses the preparation of a calcium depleted MPC ingredient useful in cheese making.
  • the denatura ion of whey proteins can be achieved by either, or, combinations of any treatments that can induce whey protein denaturation including these: direct steam injection, indirect heating using for plate heat exchangers, ohmic heating, microwave heating, ultra high pressure treatment, alkali treatment followed by neutralisation (see, for example, WO 01 /52665). Heating is the preferred option, particularly heating the solution at pH 6.0-7. 0 (preferably pH 6.5-7. 0) at a temperature, preferably >65 °C, and for a time, preferably > 4 nun, sufficient to allow denaturation of whey proteins.
  • the heat treatment is . . . sufficient to allow denaturation of whey proteins and interaction with casein, (a) drying to prepare a dried product; wherein after step (ID) and before step (c) the pH of the solution is adjusted if necessary so that the heating at step (c) is carried out on a solution having a pH of 6.0-7. 0, preferably 6.5- 7.0.
  • the whey protein content of the product is about that of skim milk.
  • the whey protein content is in a denatured state.
  • a texturised yoghurt-like product may be prepared by fermenting a heat treated demineralised and pH adjusted whey protein stream (supplemented with lactose).
  • NZ526878 (Anema and Lee) disclose a process to prepare a texturised product where a mixture of casein and whey protein are heated together at a selected pH in the range 5.0 to 8.0. After the heating step, the product is acidified to a lower pH. The process is directed towards producing a cheese-like product and there is no teaching of the use of cation modified sources of casein.
  • Manner et al. disclose a process for the preparation of a texturised yoghurt using a calcium depleted source of casein. There is no teaching of use of a calcium depleted casein source with a purified whey protein source.
  • US20080199567 discloses a process for preparing yoghurt-like products enriched in protein, especially whey protein.
  • the product may include caseinate.
  • the product contains fibre.
  • the whey protein may be denatured prior to the yoghurt making process (e.g. Simplesse 100 E, CP Kelco) and there is no teaching of separate heating of native whey protein and sodium caseinate.
  • US20090130258 (Aymard et al.) discloses a process for preparing yoghurt-like products enriched in protein, especially whey protein that includes the use of guar gum.
  • WO2005041677 discloses the preparation of a food stabilising ingredient involving the thermal denaturat on of low mineral whey protein streams.
  • a yoghurt product of superior texture can be produced.
  • all or part of the calcium depleted casein source may be co-heated with a whey protein stream low in minerals and then combined with the separately heat-treated yoghurt milk stream, which may contain the remaining portion of the calcium depleted casein source to provide a yoghurt product with a better texture.
  • the mediod also allows maintenance of texture at a lower protein content.
  • the invention comprises a process for preparing a yoghurt comprising
  • the pH of the whey-rich stream is adjusted with acid or base to a pH in the range of 6.0-8.0, preferably between 6.7 and 7.5 prior to heating with the calcium depleted casern source.
  • the heat treated dauy composition comprising casein and the heat treated mineral depleted whey protein stream are both liquids. But one or both may be dried powders or a blend. Where necessary, liquid may be added to form the material to be acidified.
  • the product is packaged alter the acidification step, or after the smoothing step when this is used.
  • the acidification may be carried out using fermentation.
  • Optional ingredients may be added at any convenient stage in the process.
  • FIG. 1 shows a general scheme of the invention.
  • the dairy composition comprising casein may be any source of casein that is dispersed in an aqueous medium. Fresh or pasteurised milk or skim milk would most commonly suffice.
  • Reconstituted milks may be used.
  • Retentates or milk protein concentrates (MPC) dispersed or dissolved in water or milk may be used also.
  • the casein content is usually in the range 2-12%
  • the yoghurt may be a fermented dairy product as defined by CODEX STANDARD FOR
  • FERMENTED MILKS CODEX STAN 243-2003 1 a daily product that involves the addition of an acidifying agent, a yoghurt drink, Petit Suisse, Greek yoghurt, a smoothie, a dessert, a spreadable product or a mayonnaise-like product.
  • the calcium depleted source of casein may be sodium casemate, potassium caseinate or ammonium casemate. Alternatively it may be a calcium depleted skim milk stream, a calcium depleted milk powder, a calcium depleted retentate or a calcium depleted MPC as taught bv WO 1 /41578, WO 01 /41 579, WO 2004/057971 , etc.
  • These non-casemate ingredients mav be prepared in sodium, potassium or ammonium versions with preferably at least 50% or the calcium replaced with monovalent cations. More preferably more than 80% of the calcium is replaced with mono-valent cations and most preferably 90% or more is replaced with mono-valent cations.
  • Whey protein ingredients or streams that are low in minerals are known in the art.
  • Whey protein isolates such as WPI895 from Fonterra Co-operative Group Limited, Auckland, New Zealand, or BiproTM from Davisco, Le Suer, MN, USA are illustrative examples.
  • the mineral content (ionic strength) of the whey protein stream is adjusted to allow interaction between die whey proteins and the calcium depleted casein source during heating.
  • the low mineral whey protein should have an ash content of less than 2.5g per l OOg of solids and more preferably less than 2g per l OOg of solids. Such ash contents are known in the art to be achievable, for example, using ultrafiltration, dia filtration or dialysis.
  • the calcium content of the low mineral whey protein stream may be reduced in calcium ions to preferably less than 80mg/ l 00g whey protein.
  • the ratio calcium / beta-lactoglobulin of the whey protein ingredient or streams should be lower than 10 mg/g, and preferably lower than 5 mg/g, and even more preferably lower than 2 mg/g.
  • low mineral content whey streams may be prepared using electrodialysis or ion exchange processes or combinations of both and these may be additionally used in conjunction with ultrafiltration processes.
  • a whey protein stream, with a denaturation level of less than 20%, more preferably less than 10%, may be sourced from any convenient supply of whey or microfiltered milk permeate.
  • the casein stream can be combined with a portion of the calcium depleted source of casein as taught by WO 2008/063089 prior to its own heat treatment, wherein between 10% and 100% of the calcium depleted casein source is combined with the low mineral whey protein stream to provide a yoghurt milk. More preferably, between 20% and 100% of the calcium depleted casein source is combined with the low mineral whey protein stream.
  • the low mineral whey protein stream may be combined with a calcium depleted source of casein in the range of proportions by weight of 99 parts whey protein to 1 part casein, to 40 parts whey protein to 60 parts casein. More preferably the proportions of low mineral whey protein and calcium depleted casein are in the range 95:5 to 45:55.
  • the low mineral whey protein stream and a calcium depleted source of casein can be pre-prepared by mixing the dried ingredients in the desired proportions mentioned-above.
  • the casein and whey protein streams are subjected to separate heat treatment steps.
  • the heat treatment given to each stream may be similar or different and is directed towards inducing protein interactions that ultimately result in a yoghurt product with superior texture.
  • the heat treatment can range from about 60°C for some tens of minutes, e.g. 30, to about 140°C for a few seconds, preferably at least 2 seconds. All combinations within tins range are technically and commercially feasible wherein higher temperatures generally require shorter treatment times. Treatments at 75°C for an hour to 130°C for 5 seconds are preferred. Treatments at 80 to 95°C for 5 to 20 minutes are more preferred. Treatments at 95°C-130°C for 2 seconds-10 minutes may also be used with the shortest treatments being preferred at the higher temperatures in the range.
  • the heat treated casein rich stream and the heat U'eated whey protein rich stream may be mixed together to provide a yoghurt milk with casein to whey protein ratios by weight in the range 95:5 to 30:70, alternatively 75:25 to 10:90, more preferably 75:25 to 30:70, most preferably 70:30 to 40:60.
  • the heat U'eated casein rich stream and the heat treated whey protein rich stteam may be mixed together in the range of proportions by weight of 60 parts heat treated whey protein rich s eam to 40 parts heat U'eated casein rich sueam, to 5 parts heat ueated whey protein rich sueam to 95 parts heat ueated casein rich stream, to provide a yoghurt milk.
  • the overall protein content of the mixture may be between 1.5% and 15%, more preferably between 2% and 8%.
  • the mixture may optionally contain fat in the range about 0.1 % to about 15%.
  • Opuonal ingredients may include simple and complex saccharides, natural and synthetic
  • polysaccharides native and modified pectin, native and modified starch, gelatine, edible fibre, gums, yeast, vitamins and the like.
  • the temperature of the mixture can be adjusted to facilitate the growth of food approved lactic acid producing bacteria.
  • Powdered lactic cultures may be added directly to the yoghurt milk, or a separate starter culture may be prepared and mixed into the yoghurt milk.
  • the acidification may be achieved all or in part by indirect means.
  • the formation of lactic acid and the reduction in pH may be obtained, all or in part, using a slow release acidulant such as glucono-delta-lactone (GDL).
  • GDL glucono-delta-lactone
  • the optimum pH required by the formation of acid is close to the isoelectric point of the casein proteins.
  • the required pH is close to 4.5, but pH values in the range 3.8 to 5.5 are generally satisfactory. Small reductions in pH to about 5.5 may be achieved by the direct addition of a food approved acid.
  • the preparation of the yoghurt product may be conducted by processes well known in the art.
  • Set, stirred (smoothed) or drinking yoghurt styles may be produced.
  • Fruits, prepared fruit preparations, colouring, minerals and flavourings may be added at any convenient stage up to the final packaging.
  • Smoothing of yoghurt fermentation may be carried by methods known in the art for smoothing out or breaking up any yoghurt lumps or curds present. Such smoothing may be carried out passing the fermentate through a mesh screen or a valve. Alternatively, the fermentate may be sheared using a blender.
  • SMP Low-heat skim milk powder
  • MPC 4862 calcium-depleted milk protein concentrate
  • WPI 895 whey protein isolate
  • the low mineral cheese WPC powder had the following composition: 78.3% true protein ((TN-NPN)*6.38), 5.0% lactose, 1.2% ash, 35 mg calcium per 100 g powder, 4.9% denatured whey protein (by HPLC analysis).
  • Glucono-delta-lactone (GDL) was obtained from Sigma.
  • Potassium sorbate was obtained from Hawkins Watts Ltd (New Zealand).
  • Yoghurts were fermented with starter culture YF-L702 ⁇ Streptococcus thermophilus and Lactoba /h/s delbruecki ssp. Bulgarian), Christian Hansen, Denmark). 2. METHODS 2.1 PREPARATION OF STIRRED AND SET ACID GDL GELS
  • stirred acid gel manufacture ingredients were recombined with tap water (with typical batch size between 150 - 750 g) at ambient temperature and hydra ted (stirred) for at least 2 hours. All milks contained 0.01 % w/w sodium azide to prevent microbial growth during preparation and storage. After recombining, the pH of the milks was measured and adjusted where required using 1 M HC1 or 1 M NaOH. In general, all control milks and all whey protein-rich streams containing calcium- depleted casein were adjusted to pH 6.8 before heating, unless stated differendy in the specific examples.
  • milks were given a heat treatment of 85°C for 1 5 min holding time (come-up time was typically 5 min) in a water bath, except for Example 6 where the milk and various milk streams were heated at 1 10°C for 2 mill in an oil bath (come-up time was typically 45 seconds). After heating, the milks were cooled in ice water to below 50°C.
  • the various milk streams base milks and whey protein-rich streams) were mixed for about 30 min as required to provide a yoghurt milk. For each yoghurt milk that was going to be acidified with GDL, the appropriate GDL concentration was determined to reach pH 4.0-4.3 after 5.5 h of incubation at 42°C.
  • the G' and G" were followed for 5.5 h (strain 0.1 %, frequency 0.1 Hz) and after 5.5 h the gel was cooled in situ to 10°C with l °C/min and held for 30 min at 10°C.
  • a frequency sweep (strain 0.5%, frequency 0.01 -10 Hz) and a strain sweep (strain 0.1 -300%, frequency 0.1 Hz) was performed to characterize the set gel at 10°C.
  • G' at 42°C after 5.5. h of incubation and at 10°C is reported here.
  • stirred acid gels (measurement of pH, viscosity) The pH of stirred acid gels was measured at 10°C using Radiometer Copenhagen pH meter, Model pHM209. At least duplicate measurements were carried out. The pH meter was calibrated before use with standardised buffer soluuons at pH 7.0 and 4.0.
  • All ingredient powders were recombined with reverse-osmosis water at 50 ⁇ 5°C until dissolved completely. All milks contained 0.02% w/w potassium sorbate to prevent growth of moulds.
  • the milk streams (typical batch size of 23 kg) were processed in-line using a process comprising warming of the milk to 60°C, homogenising (1 50/50 bar, Rannie Lab, APV, Denmark), heat treating (95°C for 8 min) and collecting die milks at 42°C. This heat treatment was used for all yoghurt examples. .
  • the various milk streams were mixed prior to fermentation according to the required recipes to provide a yoghurt milk.
  • the texture profile of set yoghurt was measured using a Stable Micro Systems TA-XT2 Texture Analyser with a real tune graphics and data acquisition software package (Texture Expert) from Stable Micro Systems, Godalming, Surrey GU7 1YL UK.
  • a penetration test was carried out for set yoghurt samples (at 5-10°C ex fridge) using a 1 3 mm (0.5 inch) diameter cylindrical probe at a constant rate (1 mm/s) for a set distance (20 mm), then withdrawing the probe at 5 mm/s.
  • the response was recorded as force (g) versus distance.
  • the initial peak force generated during the initial penetration of the yoghurt (the first peak - fracture force) and the work, i.e.
  • Copenhagen pH meters Models pHM210, or pHM82. At least duplicate measurements were carried out. The pH meter was calibrated before use with standardised buffer solutions at pH 7.0 and 4.0.
  • the drained syneresis of stirred yoghurt (after 1 week of storage at 4°C) was measured in duplicate from different yoghurt cups using mesh screens that were wetted with water prior to placing 38-40 g of sdi'ied yoghurt on the screens.
  • the screens were placed on pre-weighed cups and the samples were left for 2 hours standing at 4°C. After 2 h, the screen and yoghurt was removed from the cup and the cup with the drained whey was weighed.
  • the drained syneresis was the percentage of whey drained form the yoghurt sample (weight basis).
  • the viscosity of stirred yoghurts was measured in duplicate from different yoghurt cups using a Haake VT500 Viscometer (Haake Mess-Technik, GmbH u. Co., Düsseldorf) fitted with the M cup and rotor sensor system at 10°C (yoghurt sample straight from the fridge).
  • the shear rate was increased from 0 to 120 s ' 1 over a period of 180 s, collecting 100 data points, then the shear rate was reduced to 0 s " ' over 10 s collecting only 2 data points.
  • the response was measured as shear stress and viscosity. The apparent viscosity value at 50 s ' 1 is reported.
  • the examples illustrate the invention, i.e. the effect of mixing a heated casein protein-rich stream that may or may not contain a calcium depleted source of casein at the moment of heating and a heated whey protein-rich stream that contains a calcium depleted source of casein at the moment of heating, compared to a control milk that has been processed in the traditional way where all ingredients/components are heat treated simultaneously.
  • a heated casein protein-rich stream that may or may not contain a calcium depleted source of casein at the moment of heating
  • a heated whey protein-rich stream that contains a calcium depleted source of casein at the moment of heating
  • Table 1 gives an outline of die inventive method variants and the coding used in the examples. Besides a superior texture formed when using the invendve method (e.g. via increase in viscosity), the examples also demonstrate that this texture benefit can be applied to reduce protein in a yoghurt formulation. Finally the examples show the effect of the pH of the whey protein-rich stream before heating and the wide heating regime that can be used.
  • EXAMPLE 1 MPC 4862 and WPI 895 are used in 2 inventive method variants and
  • EXAMPLE 2 Sodium caseinate and WPI 895 are used in one inventive method variant and compared to a non-inventive control (acid gels with 4,2% protein and 70:30 casein:whey ratio) Stared acid gels with SMP, sodium caseinate and WPI 895 were prepared with final casein:whey ratio of 70:30 using the procedure of Secuon 2.1.
  • the control sample was made by heat treating the ingredients together and one inventive sample with method variant C was made (Table 4) where all decalcified caseins were added to the whey protein-rich stream prior to heating.
  • the caseimwhey ratio of the whey protein-rich stream with calcium-depleted casein is higher (higher casein concentration) than in the first example.
  • stirred gel viscosity of the sample made using method variant C was higher than the control sample (Table 5).
  • the two stirred acid gels had the same gross composition.
  • This sample illustrates that sodium caseinate, essentially a decalcified casein ingredient, was used in the inventive blend to increase the viscosity of a stirred acid gel by about 20% over the control.
  • EXAMPLE 3 MPC 4862 and low mineral cheese WPC are used in 2 inventive method variants and compared to a non-inventive control (acid gels with 4.2% protein and 65:35 casein:whey ratio)
  • stirred gel viscosities of the samples made using method variants D and E were higher than those of the control sample, leading to about 20% viscosity increase (Table 7).
  • the increased shearing time required with the Ultra- Turrax to obtain a smooth product was consistent with the increases in viscosity.
  • all stirred acid gels had the same gross composition.
  • process variants D and E gave similar results, which revealed surprisingly that varying proportions of the calcium-depleted source of casein may be split between the base milk and whey protein-rich stream with a benefit over the control.
  • EXAMPLE 4 MPC 4862 and WPI 895 used in 6 inventive method variants with 3 different final casein:whey ratios and 2 final protein levels ('yoghurts with 4,94% and 4.65% protein to demonstrate protein reduction) and compared to a non-inventive control (yoghurts with 4.94% protein and 75:25 casein whey ratio)
  • Set and stirred yoghurts with SMP, MPC 4S62 and WPI 895 were prepared with three different final ratios (74:26, 7 1 :29 and 68:32) using the procedure described in Section 2.2.
  • the control sample was made by heat treating all ingredients together with a final ratio of 75:25 in the yoghurt.
  • Table 8 Formulations of milks and gross compositions of yoghurts (control and samples obtained with inventive method variants F, G, H , I , and K) using MPC 4862 and WPI 895, with two final protein levels (4.94% and 4.65%) and different casein:whey ratios
  • EXAMPLE 5 Sodium caseinate and WPI 895 are used in 4 inventive method variants (to demonstrate the effect of the pH of the whey protein-rich stream before heating 1 ) and compared to a non-inventive control (acid gels with 3.8% protein and 60:40 caseimwhey ratio)
  • the inventive samples were prepared by mixing 50% of the casern protein-rich stream and 50% of the whey protein-rich stream.
  • Table 1 1 indicate that the best effect is around pH 6.8 for the pH of the whey protein-rich stream before heating, as this sample had the highest viscosity increase compared to the control (34%). At lower pH (5.81) the viscosity was much lower compared to the control and at higher pH values (7.49 and 8.52) the viscosities are slightly reduced.
  • Table 1 1 Physical properties of stirred acid gels (control and samples obtained with inventive method variants L, M, N and O where the whey protein-rich streams was pH-adjusted to different pH values before heating) using sodium caseinate and WPI 895, with final casein:whey ratio 60:40 and 3.8% protein
  • EXAMPLE 6 MPC 4862 and WPI 895 are used in 2 inventive method variants using heating temperatures above 100°C (acid gels at 4.95% and 4.65% protein and 74:26 casein: ⁇ vhey ratio), and compared to a non-inventive control (acid gels with 4.95% protein, to
  • Set acid gels with SMP, MPC 4862 and WPI 895 were prepared with milks that were heat treated above 100°C.
  • a control sample with a final protein content of 4.95% protein and final caseimwhey ratio of 75:25 in the acid gel was made by heat treating all ingredients together at 1 1 0°C for 2 minutes to provide evidence of the firmness (G') achievable for set acid gels when heated at higher temperatures.
  • Table 12 Formulations of milks and gross compositions of set acid milk gels (control at 4.95% protein and samples with 4.95% and 4.65% protein obtained with inventive method variants P and Q, where the casein protein-rich and whey protein-rich streams were heat treated at a temperature of 1 10°C with a holding time of 2 minutes using MPC 4862 and WPI 895
  • Table 13 Physical properties of acid milk gels (control at 4.95% protein and samples with 4.95% and 4.65% protein obtained with inventive method variants P and Q where the casein protein-rich and whey protein-rich streams were heat treated at a temperature of 1 10°C with a holding time of 2 mm using MPC 4862 and WPI 895
  • EXAMPLE 7 MPC 4862 and low mineral cheese WPC are used in one inventive method variant and compared to a non-inventive control (yoghurts with 4.5% protein, 1% fat and 67:33 casein:whey ratio)
  • Cream (g) (g) 246.00 246.31 0 246.31

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Abstract

La présente invention concerne un procédé pour préparer un yogourt comprenant la combinaison (i) d'une composition laitière traitée par la chaleur comprenant de la caséine et (ii) d'un flux de protéine lactosérique appauvrie en minéraux traitée par la chaleur, où le flux de protéine lactosérique appauvrie en minéraux est supplémenté avec une source de caséine appauvrie en calcium qui est incluse dans l'étape de traitement thermique.
PCT/NZ2011/000023 2010-02-15 2011-02-15 Produit laitier et procédé WO2011099876A1 (fr)

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WO2013163659A1 (fr) * 2012-04-27 2013-10-31 Glanbia Nutritionals (Ireland) PLC Système d'aromatisation fermenté dérivé de la transformation de yaourt grec
CN104686659A (zh) * 2013-12-04 2015-06-10 内蒙古伊利实业集团股份有限公司 一种复配稳定剂、含其的常温酸奶及其制备方法
WO2016118021A1 (fr) * 2015-01-23 2016-07-28 Goodman Fielder New Zealand Limited Compositions à base de lait comportant du rétentat dénaturé dérivé du lait
US9854818B2 (en) 2013-05-24 2018-01-02 General Mills, Inc. Yogurt whey and method
CN111213719A (zh) * 2018-11-27 2020-06-02 内蒙古伊利实业集团股份有限公司 一种组合物及其在制备酸奶中的应用
US10993454B2 (en) 2011-02-18 2021-05-04 Valio Ltd. Milk-based product and a method for its preparation
US11116235B2 (en) 2013-05-24 2021-09-14 General Mills, Inc. Food products with yogurt whey
EP3937648B1 (fr) * 2019-03-15 2023-12-13 Arla Foods amba Nouveau produit laitier acidifié à teneur élevée en protéines, son procédé de production, poudre de protéine et son utilisation

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WO2005002350A1 (fr) * 2003-07-04 2005-01-13 Fonterra Co-Operative Group Limited Procede permettant de modifier la texture d'un produit laitier
WO2007026053A1 (fr) * 2005-09-02 2007-03-08 Valio Ltd Procédé de production de produits laitiers, produits ainsi obtenus et leur utilisation
WO2008026940A1 (fr) * 2006-08-28 2008-03-06 Fonterra Co-Operative Group Limited concentrés de protéines de lait appauvris en calcium stabilisateurs d'aliments

Patent Citations (3)

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Publication number Priority date Publication date Assignee Title
WO2005002350A1 (fr) * 2003-07-04 2005-01-13 Fonterra Co-Operative Group Limited Procede permettant de modifier la texture d'un produit laitier
WO2007026053A1 (fr) * 2005-09-02 2007-03-08 Valio Ltd Procédé de production de produits laitiers, produits ainsi obtenus et leur utilisation
WO2008026940A1 (fr) * 2006-08-28 2008-03-06 Fonterra Co-Operative Group Limited concentrés de protéines de lait appauvris en calcium stabilisateurs d'aliments

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10993454B2 (en) 2011-02-18 2021-05-04 Valio Ltd. Milk-based product and a method for its preparation
WO2013163659A1 (fr) * 2012-04-27 2013-10-31 Glanbia Nutritionals (Ireland) PLC Système d'aromatisation fermenté dérivé de la transformation de yaourt grec
US9854818B2 (en) 2013-05-24 2018-01-02 General Mills, Inc. Yogurt whey and method
US11116235B2 (en) 2013-05-24 2021-09-14 General Mills, Inc. Food products with yogurt whey
CN104686659A (zh) * 2013-12-04 2015-06-10 内蒙古伊利实业集团股份有限公司 一种复配稳定剂、含其的常温酸奶及其制备方法
WO2016118021A1 (fr) * 2015-01-23 2016-07-28 Goodman Fielder New Zealand Limited Compositions à base de lait comportant du rétentat dénaturé dérivé du lait
GB2537314A (en) * 2015-01-23 2016-10-12 Goodman Fielder New Zealand Milk based compositions comprising milk derived, denatured retentate
CN107205412A (zh) * 2015-01-23 2017-09-26 古德曼菲尔德新西兰有限公司 包含乳源的变性渗余物的乳基组合物
US10750757B2 (en) 2015-01-23 2020-08-25 Goodman Fielder Pte. Ltd Milk based compositions comprising milk derived, denatured retentate
GB2537314B (en) * 2015-01-23 2021-04-21 Goodman Fielder Pte Ltd Milk based compositions comprising milk derived, denatured retentate
CN111213719A (zh) * 2018-11-27 2020-06-02 内蒙古伊利实业集团股份有限公司 一种组合物及其在制备酸奶中的应用
EP3937648B1 (fr) * 2019-03-15 2023-12-13 Arla Foods amba Nouveau produit laitier acidifié à teneur élevée en protéines, son procédé de production, poudre de protéine et son utilisation

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