WO2018185375A1 - Produits et procédés de fabrication correspondants - Google Patents

Produits et procédés de fabrication correspondants Download PDF

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Publication number
WO2018185375A1
WO2018185375A1 PCT/FI2018/050247 FI2018050247W WO2018185375A1 WO 2018185375 A1 WO2018185375 A1 WO 2018185375A1 FI 2018050247 W FI2018050247 W FI 2018050247W WO 2018185375 A1 WO2018185375 A1 WO 2018185375A1
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WO
WIPO (PCT)
Prior art keywords
milk
raw material
acidified
heat
optionally
Prior art date
Application number
PCT/FI2018/050247
Other languages
English (en)
Inventor
Kirsi Rajakari
Original Assignee
Valio Ltd
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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Publication of WO2018185375A1 publication Critical patent/WO2018185375A1/fr

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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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • 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
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives

Definitions

  • the present invention relates to heat-stable acidified milk-based products and methods for their preparation. More particularly, the invention relates to ambient heat-stable acidified milk-based products and methods for producing them.
  • Quark, yogurt, sour milk, cream cheese and viili are different types of acidified milk-based products.
  • Quark is unripened fresh cheese typically made from pasteurized skim milk by adding an acidifier and a small amount of rennet to the milk.
  • An acid curd is formed which is separated from the whey by means of various separating techniques.
  • Quark has a smooth texture and mild, acid flavour. Quark can be flavoured or blended with fruits, nuts, etc., and is typically used in cooking, in baking, in confectionery products or as a dessert.
  • Yogurts are sour milk preparations manufactured by acidifying milk with bacterial strains such as Lactobacillus bulgaricus and Streptococcus thermophilus, for example.
  • Yogurts can be classified according to their viscosity into low viscosity i.e., drinkable yogurts and high viscosity i.e., spoonable yogurts. Further, high viscosity yogurts can be classified according to their manufacturing process into stirred and set-type yogurts.
  • viili a typical Finnish milk product
  • viili mould is used in addition to lactic acid bacteria in the acidification of the milk raw material. The acidification of viili as well as that of a set-type yogurt occurs in the package.
  • Cream cheese is a soft, mild-tasting fresh cheese made typically from a mixture of cream and milk. It has a spreadable texture and mildly acidic flavour.
  • Sour milk is a drinkable milk-based acidified product, which is more viscous than milk.
  • these acidified milk-based products can be stored at room temperature only for a couple of days and a temperature of at least about 4°C is required for storage of a longer period.
  • the present invention relates to a method for producing a heat-stable acidified milk product, comprising the steps of:
  • pectin to the milk raw material or the acidified protein mass to provide a pecti protein ratio of 0.07 to 0.5, preferably of 0.09 to 0.2 and more preferably of 0.12,
  • the present invention relates also to a heat-stable acidified milk-based product, produced according to the method of the invention.
  • the present invention relates also to a heat-stable acidified milk-based product having a pec- ti protein ratio of 0.07 to 0.5.
  • Figure 1 shows the quark according to one embodiment of the present invention and a quark according to prior art (without addition of pectin) after treating in an autoclave at 120°C for 15 minutes.
  • Figure 2 shows the quark according to one embodiment of the present invention and a quark according to prior art (without addition of pectin) after frying on a pan at 100°C for 2 minutes.
  • quark is produced by pasteurizing quark milk at 84°C for 7 min and then cooling the milk to the temperature of about 29°C and acidifying it with a mesophilic starter.
  • a coagulant and a lactase enzyme are typically used in the process.
  • the acidified quark milk is thermized and the whey is separated.
  • the quark thus produced is cooled to a temperature of about 12°C and packed.
  • the quark produced by the above disclosed method does not persist heating but during heat-treatment whey separates and the proteins clot.
  • the quark of the present invention can thus be heat-treated with any suitable equipment, cooled and packed aseptically to provide ambient quark, i.e., quark that can be stored at room temperature.
  • the quark of the present invention does not need to be stored and transported at temperatures in the range of about 5 to 8°C.
  • yogurt, sour milk, viili and cream cheese produced using the method of the present invention are heat-stable, i.e. they can be heated without clotting.
  • the products of the present invention can thus be used in cooking, but they can also be used as such and in cold dishes.
  • the products of the present invention need not to be chilled for transportation or storage purposes.
  • quarks and yogurts do not contain pectin. However, small amounts of pectin can be found in flavored quarks or yogurts. Typically, flavored quarks and yogurts may contain about 0.05% of 100% pectin originating from a fruit preparation.
  • pectin has a negative charge and milk protein has a positive charge and thus they interact with each other. Milk protein is coated by pectin molecules and this prevents the compaction of the milk proteins into a hard mass.
  • the pectin is high methyl ester pectin. In one embodiment, the pectin is low methyl ester pectin.
  • the present invention relates to a method for producing a heat-stable acidified milk-based product, comprising the steps of:
  • pectin to the milk raw material or the acidified protein mass to provide a pecti protein ratio of 0.07 to 0.5, preferably of 0.09 to 0.2 and more preferably of 0.12,
  • the method for producing a heat-stable acidified milk-based product comprises the steps of:
  • the heat-stable acidified milk product can be selected from quark, yogurt, viili, sour milk and cream cheese.
  • the heat-stable acidified milk product is quark.
  • the method comprises the steps of:
  • the acidified protein mass is subjected to separation.
  • the separation step can be omitted.
  • the dry matter content of the milk raw material is adjusted to the dry matter content of the final quark product before pre-treating the milk raw material in step b).
  • the dry matter content of the milk raw material is adjusted to the dry matter content of the final quark product before subjecting the milk raw material to a treatment with an acidifier in step d).
  • the quark is produced by a method comprising the steps of:
  • a method for producing quark comprises the steps of:
  • the method for producing quark does not contain addition of gelatine. In one embodiment, the method for producing quark does not contain addition of starch.
  • the method of producing quark contains addition of pectin to the acidified protein mass after subjecting the acidified protein mass to heat-treatment.
  • the heat-stable acidified milk product is yogurt, sour milk or viili.
  • the method comprises the steps of:
  • the method for producing yogurt, sour milk or viili comprises the steps of:
  • the yogurt can be a spoonable yogurt selected from a high viscosity stirred yogurt and a high viscosity set-type yogurt.
  • the yogurt can also be a drinkable yogurt, i.e., a low viscosity yogurt.
  • the viscosity of a high viscosity yogurt is at least 200 mPas (measured by Vibro SV10 viscometer), whereas viscosity of a low viscosity yogurt, i.e., a drinkable yogurt, is about 100 mPas.
  • the viscosity of a spoonable yogurt is in the range of about 200 to 600 mPas.
  • a method for producing a set-type yogurt or viili comprises the steps of:
  • a method for producing set- type yogurt or viili comprises the steps of:
  • the method for producing yogurt does not contain addition of gelatine. In one embodiment, the method for producing yogurt does not contain addition of starch.
  • the method of producing yogurt, sour milk or viili contains addition of pectin to the acidified protein mass after subjecting the acidified protein mass to heat-treatment.
  • the heat-stable acidified milk product is cream cheese.
  • cream cheese means fresh cheese, i.e. Philadelphia-type cheese.
  • the method comprises the steps of:
  • the acidified protein mass is subjected to separation.
  • the separation step can be omitted.
  • the dry matter content of the milk raw material is adjusted to the dry matter content of the final cream cheese product before pre-treating the milk raw material in step b).
  • the dry matter content of the milk raw material is adjusted to the dry matter content of the final cream cheese product before subjecting the milk raw material to a treatment with an acidifier in step d).
  • the cream cheese is produced by a method comprising the steps of:
  • a method for producing cream cheese com- the steps of:
  • the method of producing cream cheese does not contain addition of gelatine. In one embodiment, the method of producing cream cheese does not contain addition of starch.
  • the method of producing cream cheese contains addition of pectin to the acidified protein mass after subjecting the acidified protein mass to heat-treatment.
  • a milk raw material is provided.
  • the milk raw material may be milk as such obtained from an animal, such as a cow, sheep, goat, camel, mare or any other animal that produces milk suitable for human consumption, or any liquid component derived therefrom.
  • Milk raw material can be pre-processed as desired to adjust protein, fat and/or lactose content to a desired level.
  • the milk raw material can be standardized in respect of the fat, and if desired, of the protein content in a manner generally known in the art.
  • the milk raw material can be pre-treated, for example by pasteurization, in order to lower its microbial load in a manner generally known in the art.
  • the milk raw material can thus be, for instance, full-fat (whole) milk, cream, low fat milk, skim milk, buttermilk, colostrum, low-lactose milk, lactose-free milk, whey protein depleted milk, Ca depleted milk, reconstituted (recombined) milk from milk powder, or a combination thereof as such or as a concentrate and pre-treated as described above, such as heat-treated.
  • the protein content of the milk raw material can be adjusted for example by ultrafiltration, evaporation or by adding protein components.
  • the protein content of the milk raw material can range from about 2% to about 15% (w/w).
  • the protein content of milk raw material used in the production of quark is about 3.0 to 3.7% (w/w).
  • the protein content of the milk raw material used in the production of yogurt is about 3 to about 4.5% (w/w).
  • the protein content of the milk raw material used in the production of cream cheese is in the range of about 3 to 3.7% (w/w).
  • the milk raw material is optionally subjected to pre- treatment in order to improve the quality of the milk raw material.
  • the milk raw material is pre-treated in order to improve the quality of the milk raw material before subjecting the milk raw material to a treatment with an acidifier and optionally a lactase.
  • the milk raw material is pre-treated in order to improve the quality of the milk raw material before souring the milk raw material to provide an acidified protein mass.
  • the quality of the milk raw material can be improved by using a technique which removes the microbial and/or somatic cells, kills the microbial cells or kills and removes the microbial and/or removes the somatic cells.
  • Improving the quality of the milk raw material can be performed by heat-treating the milk raw material, by microfilter- ing, by bactofugating or by any combination thereof.
  • the milk raw material is heat-treated at a temperature of 80-100°C, for 1 to 15 minutes.
  • the heat-treatment is performed at 90-100°C.
  • the heat-treatment is performed at 92-98°C.
  • the heat- treatment is performed at 90-100°C or 92-98°C for 1 to 15 minutes, for 3 to 10 minutes, or 7 minutes.
  • the heat-treatment is performed at 95°C, for 1 to 15 minutes, preferably for 5 to 10 minutes.
  • the heat-treatment is performed at 95°C, for 7 minutes.
  • the heat- treatment is performed at 80-90°C. In one embodiment, the heat-treatment is performed at 83-87°C. In one embodiment, the heat-treatment is performed at 80-90°C or 80-89°C or 83-87°C for 1 to 15 minutes, or for 3 to 10 minutes, or 7 minutes. In one embodiment, the heat-treatment is performed at 84°C, for at least 12 minutes. In one embodiment, the heat-treatment is performed at 92 to 97°C, for 6 to 9 minutes.
  • Heat-treating milk raw material at 84°C for 7 minutes will denature at least 75%, specifically about 84% of ⁇ -lactoglobulins present in the milk based on the total amount of ⁇ -lactoglobulins in the milk.
  • Heat-treating milk raw material at 84°C for 7 minutes will denature at least 40%, specifically about 50% of a- lactalbumins present in the milk based on the total amount of a-lactalbumins in the milk.
  • Heat-treating milk raw material at 95°C for 7 minutes will denature at least 90%, specifically about 94% of ⁇ -lactoglobulins present in the milk based on the total amount of ⁇ -lactoglobulins in the milk.
  • Heat-treating milk raw material at 95°C for 7 minutes will denature at least 60%, specifically about 70% of ⁇ -lactalbumins present in the milk based on the total amount of ⁇ -lactalbumins in the milk.
  • the microbial removal is performed by microfil- tering. In one embodiment, the microbial removal is performed by bactofugating.
  • the milk raw material can be pre-treated in order to lower its microbial load and/or to remove pathogenic and spoilage microorganisms in a manner generally known in the art. In an embodiment, no removal of microorganisms is carried out.
  • the temperature of the milk raw material is optionally adjusted to an acidification temperature. In one embodiment, the temperature of the milk raw material is adjusted to an acidification temperature after pre-treating the milk raw material in step b).
  • the temperature of the milk raw material is adjusted to an acidification temperature before subjecting the milk raw material to a treatment with an acidifier and optionally a lactase. In one embodiment, the temperature of the milk raw material is adjusted to an acidification temperature before souring the milk raw material to provide an acidified protein mass. There may be a need to increase or decrease the temperature depending on the temperatures of the preceding step and the acidification step. In one embodiment, no adjustment of the temperature is needed.
  • the acidification temperature depends on the product to be produced and the acidifier to be used. Typically when a thermophilic starter is used, the acidification temperature is in the range of 37 to 45°C. Further, when a mesophilic starter is used, the acidification temperature is typically in the range of 20 to 30°C.
  • step d) the milk raw material is subjected to a treatment with an acidifier and optionally a lactase.
  • the temperature of the milk raw material is adjusted to an acidification temperature simultaneously with subjecting the material to a treatment with an acidifier and optionally a lactase.
  • the milk raw material is acidified by adding a biological acidifier e.g. a bulk starter or DVS starter (direct to vat starter), a chemical acidifier or organic or inorganic acids.
  • a thermophilic and/or a mesophilic starter can be used in the preparation of quark, yogurt and cream cheese.
  • a mesophilic starter such as, Lacto- coccus lactis ssp.
  • cremoris Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. cremoris and Lactococcus lactis ssp. diacetylactis
  • a thermophilic acidifier or starter such as, Streptococcus thermophilus, Lactobacillus acidophilus, L. bulgaricus, L.delbrueckii subs, bulgari- cus, Bifidobacterium lactis, is typically used in the preparation of yogurt.
  • the acidifier is a chemical acidifier such as glucono-delta-lactone, lactic acid, hydrochloric acid, citric acid, acetic acid or a combination of different acid.
  • the lactose content of the milk raw material can be reduced, if desired.
  • the lactose removal can be accomplished with methods known to a person skilled in the art e.g., by enzymatic methods, membrane technologies, chromatographic separation or by crystallization.
  • Lactose can be removed by enzymatic methods by using a lactase enzyme to decompose lactose to monosaccharides.
  • the method of the invention comprises a lactose hydrolysis step in which lactose is split into monosaccharides, i.e. glucose and galactose.
  • a lactase enzyme is added to the cooled material.
  • lactase hydrolysis may be carried out using lactase enzymes widely used in the dairy field and by means of conventional methods.
  • lactase enzymes widely used in the dairy field and by means of conventional methods.
  • lactase enzymes [beta]-D-galactosidases) that are suitable for use in the process of the invention. These include for instance enzymes produced with the Kluy- veromyces fragilis strain, such as HA lactase (Chr. Hansen A/S, Denmark), or enzymes produced with the Kluyveromyces lactis strain, such as Validase (Valley Research Inc., USA), Maxilact L2000 lactase (DSM, Holland) and Godo YNL (Godo Shusei Company, Japan).
  • mould-based lactase preparations is GLL cone, lactase produced by Aspergillus oryzae (Biocon Japan Ltd, Japan).
  • the optimal hydrolysis conditions depend on the enzyme in question, and they are available from the manufacturers of commercial enzymes.
  • step e) the milk raw material is optionally subjected to a treatment with a coagulant such as, rennet, chymosin, lactic acid, citric acid, hydrochloric acid, oxalic acid and/or calcium salt, in order to increase the yield of the heat-stable acidified milk-based product.
  • a coagulant such as, rennet, chymosin, lactic acid, citric acid, hydrochloric acid, oxalic acid and/or calcium salt, in order to increase the yield of the heat-stable acidified milk-based product.
  • Coagulation means aggregation of milk proteins which takes place by chemical or physical means.
  • the milk raw material is subjected to a treatment with an acidifier and optionally a lactase before subjecting the milk raw material to a treatment with a coagulant. In one embodiment, the milk raw material is subjected to a treatment with a coagulant before subjecting the milk raw material to a treatment with an acidifier and optionally a lactase. In one embodiment, the milk raw material is simultaneously subjected to a treatment with an acidifier and optionally a lactase and to a treatment with a coagulant. In one embodiment, the milk raw material is subjected to a treatment with an acidifier and optionally a lactase and optionally to a treatment with a coagulant before souring the milk raw material in step f).
  • step f) the milk raw material is soured until the pH of the protein mass is about 4 to 6. In one embodiment, the milk raw material is soured until the pH of the acidified protein mass is about 4.1 to 5.5. In one embodiment of a method for producing a quark, yogurt, sour milk, viili or set-type yogurt, souring is continued until the pH of the protein mass is about 4.1 to 4.8. In one embodiment of a method for producing a quark, yogurt, sour milk, viili or set-type yogurt, souring is continued until the pH of the protein mass is about 4.1 to 4.6.
  • souring is continued until the pH of the protein mass is about 4.3 to 4.5. In one embodiment of a method for producing a cream cheese, souring is continued until the pH of the protein mass is about 4.1 to 4.8 or 4.1 to 4.6 or 4.3 to 4.5. In one embodiment of a method for producing a cream cheese, souring is continued until the pH of the protein mass is about 4.5 to 5.5.
  • the temperature at which, acidification, lactase treatment and/or coagulation are carried out can vary, for example, within the range of about 20°C to about 45°C, depending on the specific acidifier (starter) and enzyme used in the method.
  • step g) the acidified protein mass is optionally mixed.
  • suitable mixing methods and conditions belongs to the knowledge of a person skilled in the art.
  • the optionally mixed acidified protein mass is optionally subjected to a heat-treatment, such as, thermisation at 55 to 75°C, for 1-10 minutes.
  • the heat treatment is thermisation.
  • Thermisation can be carried out in conditions typically used in the preparation of acidified milk- based products. Thermisation is typically performed at about 55°C to about 75°C for about 10 seconds to about 10 minutes. In one embodiment, thermisation is performed at about 55°C to about 74°C. In one embodiment, thermisation is performed at about 55°C to about 70°C. In an embodiment, the thermisation is carried out at about 62°C for about 5 minutes.
  • the acidified protein mass is subjected to heat-treatment before subjecting the acidified protein mass to separation in step j). In one embodiment, the acidified protein mass is subjected to heat-treatment after subjecting the acidified protein mass to separation in step j). In one embodiment, the acidified protein mass is subjected to heat- treatment of step h) before adding pectin to the acidified protein mass.
  • the acidified protein mass is optionally subjected to cooling after the heat-treatment step.
  • the temperature depends on the technique to be used for the separation of whey in step j). If the separation is performed traditionally using a loosely woven cloth, the separation temperature can be e.g. room temperature or refrigerator's temperature. Ultrafiltration can be performed in a cold or warm temperature.
  • the acidified protein mass is cooled to a temperature in the range of 15-45°C. When quark separator is used, the temperature is typically in the range of 40-45°C. However, the quark separator can also be used in colder temperatures.
  • the acidified protein mass is cooled to a temperature in the range of 40-45°C. In one embodiment, the acidified protein mass is cooled to a temperature in the range of 15-25°C.
  • step j) the acidified protein mass is separated using a quark separator, ultrafiltration or a loosely woven cloth, for example.
  • the acidified protein mass is subsequently subjected to a separation step in which the acidified protein mass is separated from an acid whey solution containing milk minerals an optional lactase.
  • the separation can be effected by a quark separator typically used in the production of quark products.
  • the acidified protein mass can also be separated by ultrafiltration where the mass is retained in the ultrafiltration retentate and the whey solution is passed through a membrane into a permeate.
  • a plate & frame ultrafiltration apparatus can be used.
  • the separation is carried out under the conditions, such as temperature, commonly used in the preparation of an acidified protein mass.
  • the separation can also be done by letting the whey drip off through a loosely woven cloth or gauze.
  • the separation step can be preceded by a sieving step.
  • step k) optionally cream is added to the milk raw material or the acidified protein mass.
  • cream is added to the acidified protein mass.
  • cream is added to the milk raw material. Accordingly, in one embodiment, the method of the present invention comprises the steps of:
  • the method of the present invention comprises the steps of:
  • the cream can be homogenized or non-homogenized. In addition, the cream can be pasteurized or non-pasteurized.
  • the fat content of the product depends on the type of the acidified product to be produced. When the product is quark, the fat content is adjusted to a range of about 0 to 10% or about 0.1 to 10% or about 0.1 to 8%, for example. When the product is yogurt, the fat content is adjusted to a range of about 0 to 10% or about 0.1 to 10% or about 0.1 to 8%, for example. When the product is cream cheese, the fat content is adjusted to a range of about 2 to 50% or 3 to 30%, for example. When the product is viili, the fat content is adjusted to a range of about 1 to 5%, for example.
  • the cream added to the milk raw material is optionally homogenized and optionally pasteurized.
  • the ho- mogenization is carried out with methods known to a person skilled in the art.
  • Pasteurization is typically carried out at a temperature ranging from about 80°C to about 95°C for about 5 to about 15 minutes. After pasteurization, the cream is cooled to a temperature of about 30°C or below.
  • pectin is added to the milk raw material or acidified protein mass to provide a pectin:protein-ratio of about 0.07 to 0.5 in the final product.
  • the pectin:protein-ratio is of about 0.09 to 0.2.
  • the pectin:protein-ratio is of about 0.12.
  • the pectin is high methyl ester pectin.
  • the pectin is low methyl ester pectin.
  • pectin is added to the acidified protein mass after the milk raw material is subjected to the treatment with an acidifier. In one embodiment, pectin is added to the milk raw material before subjecting the milk raw material to the treatment with an acidifier, i.e. before the souring step. Accordingly, in one embodiment, the method of the present invention comprises the steps of:
  • pectin is added to the milk raw material before subjecting the milk raw material to the treatment with an acidifier.
  • pectin is added to the milk raw material after pretreating the milk raw material in step b).
  • pectin is added to the milk raw material before adjusting the temperature of the milk raw material to an acidification temperature in step c).
  • pectin is added to the milk raw material after adjusting the temperature of the milk raw material to an acidification temperature in step c).
  • pectin is added to the milk raw material before subjecting the milk raw material to a treatment with an acidifier and optionally a lactase in step d).
  • pectin is added to the milk raw material before subjecting the milk raw material to a treatment with a coagulant in step e).
  • pectin is added to the acidified protein mass after souring the milk raw material to provide an acidified protein mass. In one embodiment, pectin is added after subjecting the acidified protein mass to separation in step j). In this embodiment, the product is typically quark or cream cheese.
  • pectin is added after mixing the mass in step g).
  • the product is typically yogurt.
  • step m) the acidified protein mass can finally be cooled and/or packed to a suitable consumer or food service package.
  • suitable package forms to each product belongs to the knowledge of a person skilled in the art.
  • the heat-stable acidified milk-based product produced according to the method of the invention has a denaturation level of ⁇ -lactoglobulins of at least 75% in the final acidified milk-based product.
  • the heat-stable acidified milk-based product produced according to the method of the invention has a denaturation level of a-lactalbumins of at least 40% in the final acidified milk-based product.
  • the heat-stable acidified milk-based product produced according to the method of the invention has a denaturation level of ⁇ - lactoglobulins of at least 90% in the final acidified milk-based product.
  • the heat-stable acidified milk-based product produced according to the method of the invention has a denaturation level of a- lactalbumins of at least 60% in the final product.
  • the heat-stable acidified milk-based product produced according to the method of the invention is selected from the group consisting of quark, yogurt, sour milk, viili or cream cheese.
  • the heat-stable acidified milk-based product produced according to the method of the invention is
  • - sour milk having a protein content of about 2.5 to 4% (w/w) and a 100% pectin content of about 0.2 to 2% (w/w),
  • - viili having a protein content of about 2.5 to 4% (w/w) and a 100% pectin content of about 0.2 to 2% (w/w).
  • the process of the invention may further contain additional optional process steps, such as homogenisation, treating with smoothing device and/or a further-processing step in which the material is treated in a manner required by the product being prepared, for instance by adding ingredients, mixing and/or recovering the product in a manner characteristic to it.
  • additional optional process steps such as homogenisation, treating with smoothing device and/or a further-processing step in which the material is treated in a manner required by the product being prepared, for instance by adding ingredients, mixing and/or recovering the product in a manner characteristic to it.
  • the present invention relates also to an ambient heat-stable acidified milk-based product.
  • the product is quark.
  • the product is yogurt.
  • the product is a set-type yogurt.
  • the product is viili.
  • the product is sour milk.
  • the product is cream cheese.
  • the product has a pec- tin:protein-ratio in a range of 0.07 to 0.5.
  • the pecti protein- ratio of the product is in the range of 0.09 to 0.2.
  • the pec- tin:protein-ratio of the product is about 0.12.
  • the yogurt can be a spoonable yogurt, i.e. a high viscosity yogurt, selected from a high viscosity stirred yogurt and a high viscosity set-type yogurt.
  • the yogurt can also be a drinkable yogurt, i.e., a low viscosity yogurt.
  • the viscosity of a high viscosity yogurt is at least 200 mPas (measured by Vibro SV10 viscometer), whereas viscosity of a low viscosity yogurt, i.e., a drinkable yogurt, is about 100 mPas.
  • the viscosity of a spoonable yogurt is in the range of about 200 to 600 mPas.
  • the denaturation level of ⁇ -lactoglobulins is at least 75% in the final heat-stable acidified milk-based product, i.e., at least 75% of the total amount of ⁇ -lactoglobulins in the product is in the denatured form. In one embodiment, the denaturation level of ⁇ -lactoglobulins is about 75-89% in the final heat-stable acidified milk-based product. In one embodiment, the denaturation level of ⁇ -lactoglobulins is at least 90% in the final heat-stable acidified milk-based product. In one embodiment, the denaturation level of ⁇ - lactoglobulins is 90-95% in the final heat-stable acidified milk-based product.
  • the denaturation level of a-lactalbumins is at least 40% in the final heat-stable acidified milk-based product. In one embodiment, the denaturation level of a-lactalbumins is about 40 to 59% in the final heat-stable acidified milk-based product. In one embodiment, the denaturation level of a- lactalbumins is at least 60% in the final heat-stable acidified milk-based product. In one embodiment, the denaturation level of ⁇ -lactalbumins is 60-75% in the final heat-stable acidified milk-based product.
  • the denaturation level of ⁇ -lactoglobulins is at least 75% and the denaturation level of ⁇ -lactalbumins is at least 40% in the final heat-stable acidified milk-based product. In one embodiment, the denaturation level of ⁇ -lactoglobulins is about 75-89% and the denaturation level of a- lactalbumins is about 40 to 59% in the final heat-stable acidified milk-based product. In one embodiment, the denaturation level of ⁇ -lactoglobulins is at least 90% and the denaturation level of ⁇ -lactalbumins is at least 60% in the final heat- stable acidified milk-based product.
  • the denaturation level of ⁇ -lactoglobulins is 90-95% and the denaturation level of ⁇ -lactalbumins is 60-75% in the final heat-stable acidified milk-based product.
  • heat-stable acidified milk-based product does not contain gelatine. In one embodiment, heat-stable acidified milk-based product does not contain starch.
  • the final acidified product has desirable organoleptic properties, such as fresh, pure, mildly taste and soft velvety uniform texture. Further, the product is in easily spreadable form.
  • the product can be heated without clotting. The product can thus be used in cooking, but it can also be used as such and in cold dishes.
  • the product of the present invention needs not to be chilled for transportation or storage purposes.
  • the products of the present invention have the following protein contents: quark about 7 to 15 % (w/w), yogurt about 3 to 4.5% (w/w), cream cheese about 5 to 10% (w/w), sour milk about 2.5 to 4% (w/w) and viili about 2.5 to 4% (w/w).
  • the protein content of quark is about 7 to 15% (w/w) and the 100% pectin content is about 0.5 to 7.5% (w/w).
  • the protein content of yogurt is about 3 to 4.5% (w/w) and the 100% pectin content is about 0.2 to 2.3% (w/w).
  • the protein content of cream cheese is about 5 to 10% (w/w) and the 100 % pectin content is about 0.4 to 5% (w/w).
  • the protein content of sour milk is about 2.5 to 4% (w/w) and the 100% pectin content is about 0.2 to 2% (w/w).
  • the protein content of viili is about 2.5 to 4% (w/w) and the 100% pectin content is about 0.2 to 2% (w/w).
  • the pH of the acidified milk-based product is about 4 to 6 or about 4.1. to 5.5.
  • the pH of the quark, yogurt, sour milk, viili or set-type yogurt is about 4.1 to 4.8, about 4.1 to 4.6 or about 4.3 to 4.5.
  • the pH of the cream cheese is about 4.1 to 4.8 or 4.1 to 4.6 or 4.3 to 4.5.
  • the pH of the cream cheese is about 4.5 to 5.5.
  • the fat content of quark is in a range of about 0 to 10% or about 0.1 to 10% or about 0.1 to 8%. In one embodiment, the fat content of yogurt is in a range of about 0 to 10% or about 0.1 to 10% or about 0.1 to 8%. In one embodiment, the fat content of cream cheese is in a range of about 2 to 50% or 3 to 30%. In one embodiment, the fat content of viili is in a range of about 1 to 5 %.
  • the preparation of the quark was started with pasteurizing skim milk at 95°C for 7 min and cooling it then to the temperature of 29°C. Mesophilic starter (0.01%) was added and souring was allowed to continue until pH 4.5 was reached. The mass was mixed intensively and thermized at 62°C for 5 min. Then the mass was cooled to the temperature of 43°C and separated. The quark obtained was cooled to a temperature of 12°C.
  • a cream sauce was prepared by homogenizing cream, pasteurizing at 90°C for 2 min and cooling it then to the temperature of 30°C. The quark (87.7% (w/w)) and the cream sauce (12.3% (w/w)) were combined to provide a fat content of 4.9% (w/w).
  • Pectin concentrate (23% (w/w)) was added into the thus formed white mass (77% (w/w)) in the packaging machine.
  • the content of 100% pectin in the quark was 0.92% (w/w).
  • the protein content of quark was 7.6 % (w/w) and the fat content was 3.8% (w/w).
  • the pectin:protein-ratio of the quark was 0.12. The quark thus produced was packed and transferred to the cold storehouse.
  • the final quark product had fresh taste and soft and velvety uniform texture and was easily spreadable.
  • the quark is an ambient product and in addition it can be heated without clotting.
  • the preparation of the quark was started with pasteurizing skim milk at 87°C for 5 min and cooling it then to the temperature of 29°C. Mesophilic starter (0.01%) was added and souring was allowed to continue until pH 4.5 was reached. The mass was mixed intensively and thermized at 62°C for 5 min. Then the mass was cooled to the temperature of 43°C and separated. The quark obtained was cooled to a temperature of 12°C.
  • a cream sauce was prepared by homogenizing cream, pasteurizing at 80°C for 1 min and cooling it then to the temperature of 30°C. The quark (87.7% (w/w)) and the cream sauce (12.3% (w/w)) were combined to provide a fat content of 4.9% (w/w).
  • Pectin concentrate (35% (w/w)) was added into the thus formed white mass (65% (w/w)) in the packaging machine.
  • the content of 100% pectin in the quark was 1.4% (w/w).
  • the protein content of quark was 7.0 % (w/w) and the fat content was 3.2% (w/w).
  • the pectin:protein-ratio of the quark was 0.2. The quark thus produced was packed and transferred to the cold storehouse.
  • the final quark product had fresh taste and soft and velvety uniform texture and was easily spreadable.
  • the quark is an ambient product and in addition it can be heated without clotting.
  • the preparation of the quark was started by microfiltering skim milk at 50°C in order to remove microbes and then cooling it to the acidification temperature. Mesophilic starter (0.01%) was added and souring was allowed to continue until pH 4.5 was reached. The mass was mixed intensively and thermized at 62°C for 5 min. Then the mass was cooled to the temperature of 43°C and separated. The quark obtained was cooled to a temperature of 12°C.
  • a cream sauce was prepared by homogenizing cream, pasteurizing at 80°C for 1 min and cooling it then to the temperature of 30°C. The quark (87.7% (w/w)) and the cream sauce (12.3% (w/w)) were combined to provide a fat content of 4.9% (w/w).
  • Pectin concentrate (18% (w/w)) was added into the thus formed white mass (82% (w/w)) in the packaging machine.
  • the content of 100% pectin in the quark was 0.72% (w/w).
  • the protein content of quark was 8.2 % (w/w) and the fat content was 4.0% (w/w).
  • the pectin:protein-ratio of the quark was 0.09. The quark thus produced was packed and transferred to the cold storehouse.
  • the final quark product had fresh taste and soft and velvety uniform texture and was easily spreadable.
  • the quark is an ambient product and in addition it can be heated without clotting.
  • the preparation of yogurt was started by evaporating skim milk to provide a protein content of 3.8% (w/w) and adding cream to provide a fat content of 2% (w/w).
  • the milk was then pasteurized at 90°C for 5 min and cooled to a temperature of 42°C.
  • Thermophilic starter (0.01%) was added and souring was allowed to continue until pH 4.5 was reached.
  • the mass was mixed intensively.
  • the yogurt thus obtained was cooled to the temperature 20°C.
  • Pectin concentrate 11.4% (w/w)
  • the content of 100% pectin in the yogurt was 0.46% (w/w).
  • the protein content of the yogurt was 3.8% (w/w).
  • the pecti protein- ratio of the yogurt was 0.12.
  • the yogurt thus produced was packed and transferred to the cold storehouse.
  • the final yogurt product had fresh taste and soft and velvety uniform texture and was easily spoonable.
  • the yogurt is an ambient product and in addition it can be heated without clotting.
  • Example 5 Preparation of set type yogurt
  • the preparation of set type yogurt was started by adding skimmed milk powder to raw milk to provide milk raw material having a protein content of 4.2 % (w/w). The milk raw material was then pasteurized at 90°C for 5 min and cooled to a temperature of 42°C. 100% pectin was added to the milk raw material to provide a pectin content of 0.50 % (w/w). The pectin:protein-ratio of the milk raw material was 0.12. Thermophilic starter (0.01%) was added. The milk raw material was then packed into cups and souring was allowed to continue until pH 4.5 was reached. After souring, the cups were transferred to the cold storehouse to cool. The pectin:protein-ratio of the set type yogurt was 0.12.
  • the final yogurt product had fresh taste and soft and velvety uniform texture and was easily spoonable.
  • the yogurt is an ambient product and in addition it can be heated without clotting.
  • the preparation of cream cheese was started by standardizing raw milk material to provide a fat content of 7.5%.
  • the milk raw material was then pasteurized at 95°C for 7 min and cooled to a temperature of 29°C.
  • the milk raw material was ultrafiltrated to provide a protein content of 10 % (w/w) and a fat content of 22% (w/w).
  • Mesophilic starter (0.01%) was added and souring was allowed to continue until pH 4.5 was reached.
  • the mass was mixed intensively.
  • Pectin concentrate 37.5% (w/w) was added into the thus formed cream cheese mass (62.5% (w/w)) in the packaging machine.
  • the content of 100% pectin in the cream cheese was 0.9% (w/w).
  • the protein content of the cream cheese was 6.2% (w/w) and the fat content was 14% (w/w).
  • the pectin:protein-ratio of the cream cheese was 0.15.
  • the cream cheese thus produced was packed and transferred to the cold storehouse.
  • the final cream cheese had fresh taste and soft and velvety uniform texture and was easily spreadable.
  • the cream cheese is an ambient product and in addition it can be heated without clotting.
  • a quark was prepared according to example 1 (quark A), according to example 2 (quark B) and according to example 3 (quark C).
  • a control quark was prepared similarly to the quark according to example 2, except that no pectin was added to the control quark.
  • An educated expert panel evaluated the quarks organoleptical- ly during storage at 20°C for 0 days, 2 weeks, 1.5 months and 3 months. Further, separation of whey in three replicate samples was monitored during storage at 20°C for 0 days, 2 weeks, 1.5 months and 3 months.
  • the results of the organoleptic evaluation (smoothness, thickness and taste) performed by the educated expert panel is presented in Table 1, wherein 5 denotes excellent and 1 denotes poor.
  • the evaluation of whey separation is presented in Table 2, wherein ++ denotes significant whey separation, + denotes minor whey separation and - denotes no whey separation.
  • the quark according to example 1, example 2 and example 3 had fresh taste and soft and velvety uniform texture and was easily spreadable.
  • the organoleptic properties (smoothness, thickness and taste) of quark A, quark B and quark C were good even after storage for 3 months at 20°C.
  • the microbiological quality of quark A, quark B and quark C was good even after storage of 3 months at 20°C.
  • the organoleptic quality of the control quark deteriorated in 2 weeks and whey was separated.
  • the microbiological quality of the control quark was poor after 1.5 months of storage at 20°C.

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

Abstract

La présente invention concerne des produits à base de lait acidifié stable à la chaleur et leurs procédés de préparation. Plus particulièrement, l'invention concerne des produits à base de lait acidifié stables à la chaleur ambiante ainsi que des procédés pour les produire.
PCT/FI2018/050247 2017-04-07 2018-04-05 Produits et procédés de fabrication correspondants WO2018185375A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4391830A (en) * 1981-05-21 1983-07-05 Coca Cola Company Production of liquid yogurt stabilized with high methoxyl pectin
EP0257941A2 (fr) * 1986-08-15 1988-03-02 Del Monte Corporation Produit à base de yaourt en conserve exempt d'amidon
WO2010124224A1 (fr) * 2009-04-24 2010-10-28 Nestec S.A. Produits laitiers fermentés de longue conservation et leurs procédés de fabrication
WO2010130036A1 (fr) * 2009-05-15 2010-11-18 Her Majesty The Queen In Right Of The Province Of Nova Scotia, As Represented By The Nova Scotia Agricultural College (Nsac) On Behalf Of The Minister Of Agriculture Compositions de boissons fonctionnelles stables et leurs procédés de fabrication

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4391830A (en) * 1981-05-21 1983-07-05 Coca Cola Company Production of liquid yogurt stabilized with high methoxyl pectin
EP0257941A2 (fr) * 1986-08-15 1988-03-02 Del Monte Corporation Produit à base de yaourt en conserve exempt d'amidon
WO2010124224A1 (fr) * 2009-04-24 2010-10-28 Nestec S.A. Produits laitiers fermentés de longue conservation et leurs procédés de fabrication
WO2010130036A1 (fr) * 2009-05-15 2010-11-18 Her Majesty The Queen In Right Of The Province Of Nova Scotia, As Represented By The Nova Scotia Agricultural College (Nsac) On Behalf Of The Minister Of Agriculture Compositions de boissons fonctionnelles stables et leurs procédés de fabrication

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