concentrated dairy liquid and method for making a concentrated dairy liquid

专利摘要:
CONCENTRATED MILK LIQUID AND METHOD FOR MANUFACTURING A CONCENTRATED MILK LIQUID. Disclosed are dairy products enriched with minerals and methods of manufacturing dairy products. Fortified dairy products exhibit notes of improved fresh dairy flavor. In one aspect, the fortified dairy product is a concentrated dairy liquid.
公开号:BR112014018936B1
申请号:R112014018936-6
申请日:2013-02-01
公开日:2020-11-03
发明作者:Anthony William Criezis；Bruce Edward Campbell；Lisa Ann Dierbach；Timothy David Knight；Jennifer Louise Kimmel；Joseph Michael Schuerman
申请人:Koninklijke Douwe Egberts B.V.；
IPC主号:

专利说明:

CROSS REFERENCE TO RELATED ORDER
[001] This request is partly a continuation of US application No. 13 / 570,860 filed on August 9, 2012, and claims the benefit of provisional application US N0. 61 / 539,639 deposited on February 1, 2012, which is incorporated herein by reference in its entirety. FIELD
[002] The field refers to liquid dairy products and, more specifically, liquid dairy products fortified with dairy minerals, such as concentrated milk, and methods for producing it. FUNDAMENTALS
[003] During the production of various dairy products, liquid milk starting materials are subjected to a variety of treatments, including heating and concentration steps in which certain components of the milk are removed. For example, in typical cream cheese processes, the curd is separated from liquid whey by centrifugation or other techniques. Minerals and other components of the dairy starting material are lost in liquid whey.
[004] Liquid dairy products, such as milk, are generally thermally processed to increase their stability and to make them microbiologically safe. Unfortunately, heat treatment of milk can result in color changes, gelling and the development of undesirable flavors, the undesirable flavors include "cooked milk" flavors that lead to the loss of fresh milk impression. Heating of milk to elevated temperatures can result in an unpleasant brown color due to Maillard reactions between lactose and proteins in milk, which is often referred to as browning. Gelation, on the other hand, is not completely understood, but the literature suggests that gels may form, under certain conditions, as a three-dimensional protein matrix formed by whey proteins. See, for example, Datta et al. "Age Gelation of UHT Milk - A Review", Trans. IChemE, Vol 79, Part C, 197-210 (2001). Both gelling and browning are generally undesirable in milk, as they impart objectionable organoleptic properties.
[005] Concentrated milk is often desired, as it allows small quantities to be stored and transported, resulting in decreased storage and transportation costs, and can allow for the packaging and use of milk in more efficient ways. However, producing a highly concentrated, organoleptically pleasing milk can be difficult because the concentration of milk creates even more pronounced problems with gelation, browning, and also the formation of compounds that impart unwanted flavor and undesirable notes. For example, milk that has been concentrated at least three times (3x) is even more prone to protein gelling and browning during thermal processing. In addition, due to these high levels of protein in concentrated milk, it may also have a greater tendency to separate and form a gel over time as the product ages, thus limiting the product's shelf life.
[006] A typical method of producing concentrated milk involves multiple heating steps in combination with the concentration of milk. For example, a general method used to produce concentrated milk involves first standardizing the milk to a desired ratio of solids to fat and then preheating the milk to reduce the risk of casein clotting during a sterilization step later. Preheating also decreases the risk of clotting during storage prior to sterilization and can further decrease the initial microbial load. The preheated milk is then concentrated to the desired concentration. The milk can be homogenized, cooled, re-standardized, and packaged. In addition, a stabilizing salt can be added to help further reduce the risk of clotting at elevated temperatures during storage. The product is sterilized before or after packaging. Sterilization generally involves relatively low temperatures for relatively long periods of time (for example, about 90 ° C to about 120 ° C for about 5 to about 30 minutes} or relatively high temperatures for relatively short periods of time (for example , about 135 ° C or more for a few seconds).
[007] US Patent Application Publication No. 2007/0172548 Al (July 26, 2007) to Cale et al. discloses a process for producing a concentrated milk with high levels of milk proteins and low levels of lactose. Cale et al. discloses heat treatments combined with the ultrafiltration of a liquid dairy base to produce a concentrated dairy product having more than about 9 percent protein (usually about 9 to about 15 percent protein), about 0.3 to about 17 percent fat (usually about 8 to about 8.5 percent fat), and less than about 1 percent lactose.
[008] However, Cale et al. discloses that all protein and fat from the concentrated ready drink are supplied directly from the base of liquid dairy products and, therefore, the quantities of the final beverage are also limited by the composition of the base milk base and the particular concentration process employed . In other words, if greater amounts of protein or fat are desired in a final drink obtained from the Cale et al. then, the other part of the protein or fat is also increased by a corresponding value, since each component is supplied only from the same base of starting dairy products and, therefore, subject to the same concentration steps. Therefore, the process by Cale et al. it will generally not allow a concentrated dairy drink with increases in one protein or fat and at the same time decrease in the other protein or fat. SUMMARY
[009] The methods and products disclosed here refer to liquid dairy products enriched with dairy minerals. It was found that liquid dairy products prepared by ultrafiltration tasted different than fresh dairy products. While ultrafiltration advantageously removes water and lactose, it is believed that ultrafiltration also removes minerals from milk that contribute to notes of fresh dairy flavor from fresh dairy products. It has been surprisingly found that fortification with dairy minerals provides liquid dairy products with characteristic notes of the milk flavor of fresh dairy products. The addition of dairy minerals has been found to be particularly suitable for concentrated dairy liquids. It has also been found that fortification with a single milk mineral is generally insufficient to provide the flavor benefits. In other words, it has been found that a mixture of at least two dairy minerals is required to provide notes of fresh dairy flavor to the liquid dairy product. For yet another approach, it has been found that the addition of gum arabic with dairy minerals is effective in increasing the perception of fresh dairy flavor notes in the product.
[010] By one approach, dairy minerals are added to dairy products in an amount of about 0.1 to about 1.5 weight percent of the dairy product, in another aspect of about 0.5 to about 0.75 percent by weight of the dairy product. In another approach, dairy minerals are added to dairy products to provide a specific ratio of dairy minerals to total protein. Total protein means the total amount of protein included in the dairy product. Casein and whey are typically the predominant proteins found in cow's milk and, therefore, any dairy products including dairy liquids or dairy proteins derived from cow's milk.
[011] It has also been discovered that fortification with a single dairy mineral is generally insufficient to provide the flavor benefits. A mixture of at least two dairy minerals, in another aspect at least three dairy minerals, is generally needed to provide new dairy flavor notes for the dairy product. In one aspect, the dairy minerals added to the dairy product include at least two of sodium, potassium, magnesium, calcium and phosphate. In another aspect, the dairy minerals added to the dairy product include at least three of sodium, potassium, magnesium, calcium, and phosphate. In another aspect, the dairy minerals added to dairy products include at least four of sodium, potassium, magnesium, calcium and phosphate. In yet another aspect, the dairy minerals added to dairy products include sodium, potassium, magnesium, calcium, and phosphate.
[012] In some respects, the concentrated dairy liquid includes about 7 to about 9 percent total protein (in another aspect about 8 to about 9 percent protein), about 9 to about 14 percent total fat (in another aspect about 11 to about 12 percent total fat), and about 1.25 percent lactose less (in another aspect less than about 1 percent lactose). In some approaches, the liquid, concentrated milk may have a protein to fat ratio of about 0.4 to about 0.7, in another aspect, a protein to fat ratio of about 0.61 to about 0 , 75. With this formulation, the dairy liquid can have up to 2.5 times more fat than protein. The fat and protein content of the stable concentrated milk liquid is supplied either from the starting liquid milk base or through the optional addition of the high fat milk liquid. For one approach, optional high-fat dairy liquid is cream. Generally, due to the low protein and high fat content, the liquid dairy concentrate exhibits profiles of fresh dairy flavor enhanced with virtually no unwanted notes or flavors even after heat sterilization treatments.
[013] According to one approach, the stable concentrated dairy liquid has a composition of about 1.3 to about 2.0 percent protein (in another aspect, about 1.5 to about 1.8 percent per percent protein), about 20 to about 30 percent fat (in another aspect from about 23 to about 27 percent fat), less than about 1.5 percent lactose (in another aspect less than about 1.0 lactose), and about 35 to about 65 percent total solids (in another aspect, about 44 to about 65 percent total solids). In some approaches, the resulting product also has a protein to fat ratio of about 0.04 to about 0.1. The fat from the stable concentrated milk liquid is preferably supplied from the fat in the starting material of the cream which is subjected to ultrafiltration.
[014] In one aspect, a method is provided for making a concentrated milk liquid, the method comprising concentrating a first pasteurized milk liquid to obtain retentate concentrated milk liquid; mixing a high-fat dairy liquid into the concentrated milk liquid concentrate; homogenize the fat-enriched milk liquid to form a homogenized fat-enriched milk liquid; add milk minerals to milk liquid enriched with homogenized fat; and heating the homogenized fat-enriched milk liquid including the added milk minerals to obtain a concentrated milk liquid having a Fo value of at least 5, the concentrated milk liquid having a protein to fat ratio of about 0.4 to about 0 , 75 and lactose in an amount of up to about 1.25 percent.
[015] In another aspect, a method of making a concentrated dairy liquid is provided, the method comprising pasteurizing a dairy cream; concentrating the pasteurized cream to obtain a concentrated cream retentate; homogenize the concentrated cream retentate to form a homogenized cream retentate; add dairy minerals to the homogenized cream retentate; and heat the homogenized retentate including the milk minerals to obtain a concentrated milk liquid with a Fo value of at least 5, the concentrated milk liquid having a protein to fat ratio of about 0.4 to about 0.7 and lactose up to 1.5 percent.
[016] In yet another aspect, a concentrated milk liquid is provided comprising about 7 to about 9 percent total protein; about 9 to about 14 percent total fat; less than about 1.5 percent lactose; and about 0.1 to about 15 percent of added dairy minerals, wherein the concentrated dairy liquid comprises a protein to fat ratio of about 0.4 to about 0.75.
[017] In yet another aspect, a concentrated dairy liquid is provided that comprises about 1.3 to about 2.0 percent protein; about 20 to about 30 percent fat; less than about 15 percent lactose; about 0.1 to about 1.5 percent of added dairy minerals; and about 35 to about 65 percent total solids, wherein the concentrated milk liquid comprises a protein to fat ratio of about 0.04 to about 0.1.
[018] For concentrates prepared with a base of cream dairy products, dairy minerals can be included in an amount of about 0.017 mg to about 0.0264 mg of potassium per mg of protein, in another aspect about 0.018 mg to about 0.0264 mg of potassium per mg of protein, and in yet another aspect of about 0.02 mg to about 0.0264 mg of potassium per mg of protein.
[019] For concentrates prepared with a milk-based cream, dairy minerals can be included in an amount of about 0.008 mg to about 0.0226 mg of magnesium per mg of protein, in another aspect about 0.010 mg to about from 0.0226 mg of magnesium per mg of protein, and in yet another aspect about 0.015 to about 0.0226 mg of magnesium per mg of protein.
[020] For concentrates prepared with a milk-based cream, dairy minerals can be included in an amount of about 0.122 mg to about 0.3516 mg of calcium per mg of protein, in another aspect about 0.159 mg to about from 0.3516 mg of calcium per mg of protein, and in yet another aspect about 0.232 to about 0.3516 mg of calcium per mg of protein.
[021] For concentrates prepared with a milk-based cream, dairy minerals can be included in an amount of about 0.199 mg to about 0.53 94 mg phosphate per mg protein, in another aspect about 0.253 mg a about 0.5394 mg of phosphate per mg of protein, and in yet another aspect about 0.361 to about 0.5394 mg of phosphate per mg of protein.
[022] As an approach, dairy minerals are included in an amount sufficient to provide the concentrate prepared with a dairy cream base with at least two of the dairy minerals listed above in the amounts described. In other approaches, dairy minerals are included in an amount sufficient to provide the concentrate with at least three of the dairy minerals listed above in the quantities described. In yet another approach, dairy minerals are included in an amount sufficient to provide the concentrate with all potassium, calcium, phosphate, and magnesium in the amounts described.
[023] For concentrates prepared with a dairy base of cream and whole milk, milk minerals can be included in an amount of about 0.0040 mg to about 0.0043 mg potassium per mg protein, and in another aspect about 0.0041 mg to about 0.0043 mg potassium per mg protein.
[024] For concentrates prepared with whole milk and milk based cream, dairy minerals can be included in an amount of about 0.0018 mg to about 0.0025 mg of magnesium per mg of protein, and in another from about 0.0020 mg to about 0.0025 mg of magnesium per mg of protein.
[025] For concentrates prepared with milk based cream and whole milk, milk minerals can be included in an amount of about 0.0347 mg to about 0.0447 mg of calcium per mg of protein, and in another aspect about from 0.0375 mg to about 0.0447 mg of calcium per mg of protein.
[026] For concentrates prepared with milk-based cream and whole milk, dairy minerals can be included in an amount of about 0.0897 mg to about 0.1045 mg phosphate per mg protein, and in yet another about 0.0940 mg to about 0.1045 mg phosphate per mg protein.
[027] For one approach, dairy minerals are included in an amount sufficient to provide the concentrate prepared with a milk base of cream and whole milk with at least two of the dairy minerals listed above in the quantities described. In yet another approach, the dairy minerals are included in an amount sufficient to provide the concentrate with at least three of the dairy minerals listed above in the amounts described. In yet another approach, dairy minerals are included in an amount sufficient to provide all potassium, calcium, phosphate, and magnesium concentrations in the amounts described. BRIEF DESCRIPTION OF THE DRAWINGS
[028] Figure 1 is a flow chart of an exemplary method of forming a stable concentrated dairy liquid fortified with dairy minerals.
[029] Figure 2 is a flow chart of another exemplary method for forming a stable concentrated dairy liquid fortified with dairy minerals.
[030] Figure 3 is a graph of the sensory profile of the foam from the experimental samples and target product.
[031] Figure 4 is a graph of the sensory profile of the flavors in the experimental samples and target product.
[032] Figure 5 is a graph of the sensory profile of the foam from the experimental samples and a comparative product.
[033] Figure 6 is a graph of the sensory profile of the foam and flavors of experimental samples and a comparative product.
[034] Figure 7 is a bar graph showing the results of a sensory assessment of the foam height of experimental samples and a target product.
[035] Figure 8 is a bar graph showing the sensory evaluation for the roasted flavor attributes of experimental samples and target product.
[036] Figure 9 is a bar graph showing the results of a sensory evaluation for the foam uniformity of experimental samples and target product.
[037] Figure 10 is a bar graph showing the sensory evaluation for the bitter taste attributes of experimental samples and target product.
[038] Figure 11 is a bar graph showing the sensory evaluation for the attributes of flavor similar to soap from experimental samples and target product.
[039] Figure 12 is a bar graph showing the sensory evaluation for the dairy flavor attributes of experimental samples and target product.
[040] Figure 13 is a bar graph showing the sensory evaluation for the creamy flavor attributes of experimental samples and target products.
[041] Figure 14 is a bar graph showing the results of a sensory assessment for foam height of experimental samples and a comparative product.
[042] Figure 15 is a bar graph showing the sensory evaluation for the bitter taste attributes of experimental samples and a comparative product.
[043] Figure 16 is a bar graph showing the sensory evaluation of the appearance of aerated foam from experimental samples and a comparative product.
[044] Figure 17 is a bar graph showing the sensory evaluation for the mold taste attributes of experimental samples and a comparative product.
[045] Figure 18 is a bar graph showing the sensory evaluation for the dairy flavor attributes of experimental samples and a comparative product.
[046] Figure 19 is a bar graph that shows the sensory evaluation by creamy flavor attributes of experimental samples and a comparative product.
[047] Figure 20 is a bar graph showing the sensory evaluation for the attributes of flavor similar to soap from experimental samples and a comparative product.
[048] Figure 21 is a table that presents the sensory data for the experimental samples and comparative product.
[049] Figure 22 is a table that presents the sensory data for the experimental samples and comparative product.
[050] Figure 23 is a table that presents the sensory data for the experimental samples and comparative product.
[051] Figure 24 is a table that presents the sensory data for the experimental samples and comparative product.
[052] Figure 25 is a table that presents the sensory data for the experimental samples and comparative product.
[053] Figure 26 is a table that presents the sensory data for the experimental samples and comparative product.
[054] Figure 27 includes graphs that present the sensory data for the analysis of creaminess and sweetness, respectively, of samples DM8-DM12 in Table 10.
[055] Figure 28 is a graph of the creaminess and sweetness analysis of the DM8-DM12 samples in Table 10.
[056] Figure 29 is a graph showing the sample separation rates shown in Table 12.
[057] Figure 30 is a graph showing the sample separation rates shown in Table 12. DETAILED DESCRIPTION
[058] The methods and products disclosed here refer to dairy products enriched with dairy minerals. Liquid dairy products prepared by ultrafiltration were found to have a different taste than fresh dairy products. While ultrafiltration advantageously removes water and lactose, ultrafiltration is also believed to remove dairy minerals that contribute to the dairy flavor notes of fresh dairy products. It was surprisingly found that fortification with dairy minerals provided liquid dairy products with characteristics of milk flavor notes of fresh dairy products. The addition of dairy minerals has been found to be particularly suitable for concentrated dairy liquids. It has also been found that fortification with a single dairy mineral is generally insufficient to provide flavor benefits. In other words, it has been found that a mixture of at least two dairy minerals are needed to provide notes of fresh dairy flavor to the liquid dairy product. In yet another approach, it was found that the addition of gum arabic with dairy minerals is effective in increasing the perception of notes of fresh dairy flavor in the product.
[059] As used herein, the term "dairy minerals" refers to mineral products or ions containing minerals found naturally in dairy liquids, such as cow's milk. Examples of dairy minerals include, for example, sodium, potassium, magnesium, calcium, and phosphate ions. Dairy minerals are supplied in liquid dairy products in quantities in addition to those naturally present in dairy products.
[060] Although the mineral content of raw milk varies due to a variety of factors, the most abundant minerals and ions in typical raw cow's milk are citrate (176 mg / 100 g), potassium (140 mg / 100 g), calcium (117.7 mg / 100 g), chloride (104.5 mg / 100 g), phosphorus (95.1 mg / 100 g), sodium (58 mg / 100 g) and magnesium (12.1 mg / 100 g ). It has been found that dairy mineral powders with an increased calcium content compared to other minerals, such as potassium, sodium and magnesium, are particularly advantageous for providing notes of fresh dairy flavor to a dairy product.
[061] According to one approach, dairy minerals are added to dairy products, in an amount of about 0.1 to about 1.5 weight percent of the dairy product, in another aspect about 0.5 to about 0.75 percent by weight of the dairy product.
[062] In another approach, dairy minerals are added to dairy products to provide a particular ratio of dairy minerals to total protein. Total protein means the total amount of protein included in the dairy product. Casein and whey are typically the predominant proteins found in cow's milk, therefore, any dairy products including dairy liquids or dairy proteins derived from cow's milk.
[063] In some respects, dairy products to which dairy minerals have been added are characterized by reduced astringency compared to another form of identical dairy products that do not include added dairy minerals. Dairy products often have an astringent taste, as a result of high protein content, low fat content, and / or low pH. In other respects, dairy products to which dairy minerals have been added are characterized by less sour than another identical dairy product that does not include added dairy minerals. Dairy products often taste sour due to the low pH. In still other aspects, dairy products to which dairy minerals have been added are characterized by the increased cream flavor or buttery flavor that is desirable in many dairy products.
[064] Although not wanting to be limited by theory, it is currently believed that the flavor profile of dairy products for which dairy minerals is altered by the interaction of dairy minerals with other components of the dairy product, particularly casein. It is also believed that these interactions affect the release of flavor, thus changing the perception of flavor when the liquid dairy product is consumed. It is currently believed that there is a greater amount of flavors released in liquid dairy products. The impacts of the release of the altered flavor impact the flavor profile perceived by the consumer. For example, delaying the release of buttery flavors is often perceived as a persistent desirable dairy buttery flavor rather than an initial buttery flavor that quickly disappears when the dairy product is consumed.
[065] It has also been discovered that fortification with a single dairy mineral is generally insufficient to provide the flavor benefits. A mixture of at least two dairy minerals, in another aspect, at least three dairy minerals, are generally needed to provide notes of fresh dairy flavor to the dairy product. In one aspect, the dairy minerals added to the dairy product include at least two of sodium, potassium, magnesium, calcium, and phosphate. In another aspect, the dairy minerals added to the dairy product include at least three of sodium, potassium, magnesium, calcium, and phosphate. In another aspect, the dairy minerals added to the dairy product include at least four of sodium, potassium, magnesium, calcium, and phosphate. In yet another aspect, the dairy minerals added to the dairy product include sodium, potassium, magnesium, calcium and phosphate.
[066] The dairy minerals included in liquid dairy products can be in a variety of forms. For example, dairy minerals can be in the form of a liquid, powder, gel, emulsion, or the like, and can be obtained from a variety of milk products, dairy products, or dairy processes. For example, nano-filtered or ultra-filtered milk permeate, such as whey permeate obtained in conventional cheesemaking processes, can be used as a source of milk minerals. The filtered milk permeates can be concentrated to reduce the water content and used as a liquid or powder. If desired, the concentrated permeates can be further treated to increase the particular mineral content and / or to reduce the amount of lactose or lactic supplement.
[067] It has been found that dairy mineral ingredients having different levels of minerals and lactose can provide different flavor profiles for the fortified dairy mineral product so dairy mineral ingredients having greater or lesser amounts of minerals in particular may be desired in a given application or product type. In one respect, it has been found that low-lactose dairy mineral powders such as TRUCAL® D7 and OPTISOL ™ 1200 from Glanbia PLC, are particularly advantageous for applications of concentrated dairy liquids. As used herein, "low lactose" means less than about 10 weight percent lactose of the dairy mineral composition. Lactose mineral ingredients of lactose content are currently preferred because lactose can contribute to the generation of undesirable flavors during heating. Larger amounts of lactose may be acceptable in certain applications, so that lactose does not provide an excessively sweet taste or other undesirable taste to the liquid dairy product. Incorporation of dairy minerals into concentrated dairy liquids
[068] For one approach, concentrated dairy liquids are provided having improved fresh dairy notes and substantially reduced cooked notes. In some respects, concentrated dairy liquids increased the fresh dairy flavor, the increased creamy flavor, reduced astringency, reduced chalk flavor and reduced and reduced processed flavor. Concentrated dairy liquids are shelf stable for at least about six months at room temperature.
[069] Concentrated dairy liquids are generally supplied by a method that involves heating a liquid dairy base, concentrating the liquid dairy base using ultrafiltration with or without diafiltration, optionally combining a high-fat dairy liquid in the liquids concentrated dairy products, homogenize the concentrated milk liquid, add milk minerals and adjuvant ingredients before and / or after homogenizing the concentrated milk liquid, and heating the homogenized concentrated milk liquid at a temperature and for an effective time to produce a stable dairy liquid stable at shelf having a Fo sterilization value of at least about 5. It was surprisingly found that the fortification of stable shelf-stable concentrated milk liquids with dairy minerals provided improved perception of fresh dairy notes. In one respect, the liquid milk base is whole milk. In another aspect, the liquid dairy base is cream. When the liquid milk base is whole milk, it is preferable to add a high-fat dairy liquid, such as cream, after the concentration step. When the liquid milk base is cream, concentration by ultrafiltration is optional.
[070] "Shelf life" or "shelf stable" means the period of time that the concentrated milk liquid can be stored at room temperature (ie, at about 21, laC (70 ° F) at about 23 , 89 ° C (75 ° F)) without developing an unpleasant aroma, appearance, taste, consistency or taste. In addition, an organoleptically acceptable dairy product for a given shelf life will not have an unpleasant odor, unpleasant taste or brown color. "Stable" or "shelf stable" means that the dairy product at any given time has no questionable characteristics, as defined above and is organoleptically acceptable.
[071] In at least some approaches, the term "stable" or "shelf stable" also means a Brew recovery of at least about 90 percent. Brew recovery is a measure of the starting milk solids that are recovered in a cup when compared to the starting milk solids when reconstituted under ambient conditions. For purposes here, Brew recovery was measured using a Bosch Tassimo T45 Brewer beverage and a standard Tassimo Cream T-Disc (Kraft Foods).
[072] In another aspect, the concentrated milk liquid is substantially resistant to gelation during storage at room temperature and maintains a viscosity ranging from about 20 cP to about 100 cP and, in another aspect, to about 50 cP to about 300 cP, at room temperature when measured at about 20 ° C with a Brookfield RV viscometer using rod # 2 at 100 rpm.
[073] In particular, concentrated dairy liquids made by the disclosed processes exhibit this stability, even when exposed to sufficient heat treatment to achieve a sterilization value (Fo) of at least about 5 as required for commercial sterility, and in another aspect , a sterilization value (Fo) of about 5 to about 8. Even after being exposed to such sterilization, stable concentrated dairy liquids generally have minimal fat and protein degradation, resulting in reduced levels of aroma intensity due to volatile compounds containing sulfur and nitrogen.
[074] Essentially, any liquid dairy base can be used in the present methods. Preferably, the liquid dairy base originates from any dairy cattle whose milk is useful as a source of human food. Such cattle include, by way of non-limiting example, cows, buffaloes, other ruminants, goats, sheep, and the like. In general, however, cow's milk is a source of starting material. The milk used can be whole milk, low fat milk, or skim milk. Insofar as the process targets a stable, concentrated milk liquid having an increased fat content, whole milk and / or cream can be another source for the starting material; however, the starting milk source can also be skimmed, low-fat, or reduced milk fat as needed for a particular application, with more or less high fat addition of milk liquid as needed to obtain a target fat value in the resulting concentrated milk liquid. As used herein, "low-fat" milk generally means about 2 percent fat in milk. "Low-fat" milk generally means about 1 percent fat in milk, whereas "fat-free milk" or "skim milk" both generally mean less than about 0.2 percent fat. fat in milk. "Whole milk" generally means no less than about 3.25 percent fat and can be standardized or non-standardized. "Milk butter" generally means that the residual product remaining after the milk or cream has been made in butter and contains no less than about 3.25 percent fat. "Raw milk" generally means milk that has not yet been thermally processed. The milk or dairy products used in the processes described in this document can be standardized or non-standardized. The preferred milk is obtained from cows; however, other mammalian milks suitable for human consumption can be used if desired. "Cream" generally refers to a sweet cream, which is a cream or fat obtained from the separation of a whole milk. In general, cream has a fat content of about 32 to about 42 percent, about 3 to about 5 percent lactose, and less than about 2 percent protein.
[075] Cow's milk contains lactose, fat, protein, minerals, and water, as well as small amounts of acids, enzymes, gases and vitamins. Despite many factors that can affect the composition of the milk raw material, it generally contains about 11 to about 15 percent total solids, about 2 to about 6 percent milk fat, about 3 about 4 percent protein, about 4 to about 5 percent lactose, about 0.5 to about 1 percent minerals, and about 85 to about 89 percent water. Although milk contains several types of proteins, they can generally be grouped into two general categories: casein proteins and whey proteins. Minerals, also known as milk or ash salts, generally include, as main components, calcium, sodium, potassium, and magnesium; these cations can combine with phosphates, chlorides and citrates in milk. Milk fat is mainly made up of triglycerides and small amounts of other lipids. Lactose or milk sugar (4-0-β-D-galactopyranosyl-D-glucose) is a reducible disaccharide present in raw milk.
[076] For the present purposes, "whey protein" generally refers to the protein content of milk plasma with the exception of casein (ie whey protein, generally refers to the whey protein content). "Milk plasma" generally refers to the portion of raw milk remaining after the removal of the fat content. "Casein" generally includes casein alone (ie, acidic casein) or its water-soluble salts, such as caseinates (for example, calcium, sodium, or potassium caseinates, and combinations thereof). Amounts of casein and percentages described here are reported based on the total amount of casein and caseinate present (excluding the amount of metal cation thereof). Casein generally refers to any, or all, of the phosphoproteins in milk, and mixtures of any of them. An important characteristic of casein is that it forms micelles in naturally occurring milk. Many components of casein have been identified, including, but not limited to a-casein (including αSi-casein and αS2-casein), β-casein, y-casein, K-casein, and their genetic variants.
[077] If desired, the milk base can be diluted before being used in the methods described here, in order to obtain a desired total solids content in the milk base. For purposes here, "total milk solids" or "total solids" generally refers to the total levels of fat and non-fat solids (SNF). "SNF" generally refers to the total weight of protein, lactose, minerals, acids, enzymes and vitamins.
[078] According to one approach, a concentrated dairy liquid having improved fresh dairy notes and substantially reduced cooked notes is provided according to a method as is generally shown in Figure 1. In this exemplary process, a liquid dairy base 101 is provided, which can optionally be homogenized in step 102 and then heated in step 103 at a temperature and for an effective time to pasteurize the liquid milk base. In one aspect, the heating step 103 can be a pasteurization step. In another aspect, the heating step can be a preheating step, as described in the US patent application. Publication No. 2007/0172548, which is incorporated herein by reference. It is generally advantageous to minimize the length of the heat treatment in order to substantially reduce the development of undesirable flavors.
[079] The heated milk liquid is then concentrated in step 104 to a desired level, usually about 23 to about 30 percent total solids. In one aspect, the concentration step 104 includes ultrafiltration in combination with diafiltration. In another aspect, the concentration step 104 includes ultrafiltration in combination with diafiltration. If ultrafiltration is combined with diafiltration, diafiltration is typically performed during or after ultrafiltration. After concentration step 104, an optional amount of high-fat dairy liquids 105 is combined with the concentrated milk liquid to form concentrated fat-enriched milk liquid having about 9 to about 11 percent protein, greater than than about 15 percent fat (in another aspect about 15 to about 18 percent fat), and less than about 1.5 percent lactose {in another aspect less than about 1.0 percent lactose).
[080] Next, the concentrated fat-enriched milk liquid is homogenized in step 106 to form the homogenized fat-enriched milk liquid. After homogenization, dairy minerals 107 (e.g., about 0.1 to about 1.0 percent) and auxiliary ingredients 108 are mixed in the fat-enriched dairy liquid homogenized in step 109 to form a concentrated fat-enriched dairy liquid stabilized. It was found that the ultrafiltration step had a great impact on the flavor profile of the milk concentrate, even when the temperature was controlled during ultrafiltration to avoid heat-induced flavor changes. Ultrafiltration (with or without diafiltration) results in the removal of lactose and milk minerals in the permeate. It was surprisingly found that the addition of dairy minerals is capable of substantially restoring the concentrated dairy liquid with notes of fresh milk flavor that were characteristic of the liquid dairy base before ultrafiltration.
[081] According to one approach, auxiliary ingredients 108 include at least one stabilizer to form a concentrated fat-enriched dairy liquid. Other optional ingredients can be mixed in the concentrated milk liquid enriched in homogenized fat. The stabilized fat-enriched concentrated milk liquid can optionally be subjected to the standardization step 110 prior to the packaging step 111, if so desired. For example, in some approaches, standardization involves diluting the concentrated dairy liquid to desired solids, protein, and / or fat levels.
[082] The packaged concentrated milk liquid can then be subjected to heat treatment step 112 at a temperature and for an effective time to achieve a Fo value greater than about 5 and, in another aspect, a Fo value of about 5 to about 8. In some approaches, heat treatment is carried out by autoclaving the packaged product.
[083] In some respects, the stable concentrated dairy liquid provided by the method of Figure 1 includes about 7 to about 9 percent total protein (in another aspect, about 8 to about 9 percent protein), about from 9 to about 14 percent total fat (in another aspect, from about 11 to about 12 percent total fat), and less than about 1.25 percent lactose (in another aspect less than about 1 percent lactose). In some approaches, the stable concentrated milk liquid may have a protein to fat ratio of about 0.4 to about 0.7, in another aspect, a protein to fat ratio of about 0.61 to about 0 , 75. With such a formulation, the dairy liquid can have up to about 25 times as much fat as protein. The fat and protein content of the stable concentrated dairy liquid is supplied from both liquid starting dairy bases and through the optional addition of the high fat dairy liquid. For one approach, the optional high-fat dairy liquid is cream. Generally due to the low protein and high fat content, concentrated dairy liquids show better improved fresh dairy flavor profiles with substantially no unwanted notes or flavors even after heat sterilization treatments.
[084] In another aspect, the optional addition of the high-fat dairy liquid occurs at specific points during the concentration and heat treatment process in order to form concentrated dairy liquids that remain stable during thermal processing and throughout the life of long shelf. In one approach, the addition of the high-fat dairy liquid occurs after concentrating the starting liquid dairy base, but before homogenization and addition of the dairy minerals and optional auxiliary ingredients. It has been found that the addition of high-fat dairy liquid in stages other than those identified above can result in concentrates that gel or separate after sterilization, or for an extended shelf life.
[085] Figure 2 illustrates another approach for producing a stable concentrated dairy liquid having improved fresh dairy flavors. As shown in Figure 2, the starting milk base is cream 201, which is then heated in step 202, for example to an effective temperature and time to pasteurize the cream. By one approach, the cream can be diluted with water, that is before pasteurization or after pasteurization, but in both cases, before ultrafiltration. In some approaches, a mixture of water and cream is provided at a ratio of about 2: 1 to about 4: 1 and in some approaches more than about 3: 1. The cream is heated and then concentrated in step 203, such as using ultrafiltration with or without diafiltration, to form a concentrated cream retentate having reduced levels of lactose and minerals. The concentration step is performed in order to provide a cream retentate including about 2.0 to about 3.0 percent protein (in another aspect about 2.4 to about 2.8 percent protein ), about 30 to about 45 percent fat (in another aspect about 38 to about 42 percent fat), less than about 1.5 percent lactose (in another aspect less than about 1.0 lactose), and about 35 to about 50 percent total solids (otherwise about 38 to about 42 percent). The cream retentate is then homogenized in step 204 to form a homogenized concentrated cream. At least in some respects, the cream is not pre-homogenized before being heated or concentrated, such variations can affect the stability of the final product.
[086] Dairy minerals 205 and auxiliary ingredients 206 can be added to the concentrated cream, such as in mixing step 207, or before homogenization step 204 to form a stable concentrated dairy liquid. If desired, the dairy minerals can be mixed in the cream retentate in a step the same as or different from the mixture with the auxiliary ingredients. For example, dairy minerals can be added before homogenization step 204 and auxiliary ingredients added after homogenization step 204, or vice versa. In another aspect, milk minerals and auxiliary ingredients can both be added before or after the cream retentate is homogenized. As discussed in more detail below, about 0.10 to about 1.0 percent of dairy minerals are added to the cream retentate. In some respects, auxiliary ingredients include about 0.2 to about 0.6 percent of stabilizer, about 0.40 to about 1.6 percent of at least one flavor enhancer (e.g. sodium), and optional additives (for example, about 0.04 to about 0.5 percent taste and about 10 to about 30 percent sugar) can be mixed with the concentrated cream. In one aspect, the stabilizer includes about 25 to about 50 percent disodium phosphate and about 50 to about 75 percent monosodium phosphate. In other approaches, trisodium citrate can be used as a stabilizer.
[087] The resulting product can then be subjected to the optional standardization step 208, packaging step 209, and heating step 210 (for example, autoclaving step) to achieve a Fo of at least 5, in another aspect, of about 5 to about 8, to provide the stable concentrated milk liquid. According to one approach, the stable concentrated milk liquid has a composition of about 1.3 to about 2.0 percent protein {in another aspect from about 1.5 to about 1.8 percent protein ), about 20 to about 30 percent fat (in another aspect about 23 to about 27 percent fat), less than about 1.5 percent lactose (in another aspect less than about 1.0 lactose), and about 35 to about 65 percent total solids (otherwise about 44 to about 65 percent total solids). In some approaches, the resulting product also has a protein to fat ratio of about 0.04 to about 0.1. The fat in the stable concentrated milk liquid is preferably supplied from the fat in the cream starting material which is subjected to ultrafiltration.
[088] Each of the process steps in Figures 1 and 2 are now described in more detail. In one aspect, the milk liquid is pasteurized using any method or equipment known in the art (such as, for example, jacketed reactors, heat exchangers and the like) to achieve the desired temperature for pasteurization. According to one approach, the pasteurization step is at a temperature of about 72 ° C to about 95 ° C for about 1 to about 300 seconds to form a pasteurized milk base. By other approaches, pasteurization is carried out at about 72 ° C to about 80 ° C for about 18 to about 30 seconds. Other pasteurization conditions can also be used as long as the desired degree of reduction of the microbe and the desired stability of the final product are obtained. However, it is generally desirable to use the minimum temperature and possible treatment time to achieve the desired microbe reduction, in order to reduce the likelihood of heat formation induced by undesirable flavors and browning of the milk.
[089] After the pasteurization step, the liquid dairy base is concentrated to the desired level of solids level to form a concentrated liquid dairy retentate. The concentration can be completed by ultrafiltration with or without diafiltration. For the purposes of the methods described herein, ultrafiltration is considered to include other methods of membrane concentrations such as microfiltration and nanofiltration. Examples of suitable methods involving microfiltration, ultrafiltration, and diafiltration to concentrate a dairy liquid are found in the US patent. US 7,026,004 which is incorporated herein by reference,
[090] In one aspect, the liquid milk base is concentrated through at least about 2 times and, in another aspect, at least about 4 times with respect to the protein content. Using ultrafiltration, a significant amount of lactose and minerals is removed during the concentration step. In one respect, at least about 50 percent of the lactose and minerals present in the liquid milk base are removed. In another aspect, at least about 90 percent of lactose and minerals are removed. Removal of at least a portion of lactose during the concentration process is desirable, as it has been found that lactose contributes to the development of undesirable stew flavor notes and yellowing or browning after heating. A portion of the milk minerals is removed along with lactose in most ultrafiltration processes.
[091] According to one approach, the concentration step is performed using ultrafiltration with a pore size membrane large enough to allow part of the lactose and minerals to pass through the pores with water like the permeate, while the retentate includes essentially all protein and fat content. In one aspect, ultrafiltration is performed with diafiltration. For example, whole milk can be subjected to a membrane separation treatment to separate a protein-enriched "retentate" from a lactose-enriched permeate. However, the type of milk processed according to the methods here is not particularly limited, it may also include, for example, skim milk, reduced fat milk, whole milk, low fat milk, butter milk, cream and combinations thereof.
[092] According to one approach, the filtration step can use a cut-off molecular weight (MW) of approximately approximately 10,000 to about 20,000 Daltons with a porous polysulfone type membrane and the like, from approximately 35 to about 65 psig of applied pressure, and a processing temperature of about 123 ° F to about 140 ° F (about 50 ° C to about 60 ° C). In one aspect, lactose and minerals pass through the membrane at a separation rate of about 50 percent, and the retentate comprises at least about 99 percent fat and protein, about 50 percent lactose, and about 50 percent free minerals in relation to the feed stream. If desired, diafiltration can be used to keep the lactose concentration in the retentate below a desired amount, such as less than about 1.5 percent and, in another aspect, less than about 1.0 percent.
[093] In some approaches, a high fat dairy content is mixed in the concentrated milk liquid retentate in an effective amount to increase the fat content. In other approaches, other sources of milk or non-milk fat can be added. In one aspect, the high-fat dairy liquid includes about 35 to about 44 percent fat, and in another aspect, about 36 to about 39 percent fat. In one respect, the high-fat dairy liquid is cream and, after adding retentate, forms a concentrated milk liquid enriched with cream. According to one approach, about 3 to about 57 percent of the cream is mixed with the concentrated milk liquid retentate to increase the fat content. In one respect, the cream is a sweet cream with a total fat content of about 32 to about 42 percent, but other types of cream can also be used, depending on availability. For other approaches, when the starting liquid milk base is whole milk, about 3 to about 34 percent cream. Optionally, if the starting liquid milk base is skimmed milk, then about 34 to about 57 percent cream. If the starting liquid milk base is 2 percent milk, then about 20 to about 46 percent cream. On the other hand, when the cream starting liquid milk base is optionally up to about 30 percent cream can be added to the concentrated liquid milk retentate, although in general an additional cream addition is not required. If desired, an appropriate amount of cream or other high-fat dairy liquid can be added to the retentate concentrated milk liquid, if necessary to provide a desired amount of fat, protein, total solids, or milk minerals in the final concentrated milk liquid .
[094] As mentioned above, it has been found that the point of addition of the cream can affect the stability of the resulting concentrated milk liquid after sterilization. According to one approach, it is preferred that the cream is mixed with the milk liquid after concentration and before homogenization, as well as before the addition of auxiliary ingredients. It was found that the addition of cream at different points in the process, such as before concentration or after homogenization, can result in concentrates that gel and separate after sterilization.
[095] In addition, if added before the concentration stage, the high-fat dairy liquid must be subjected to ultrafiltration together with the liquid dairy base. In this form, ultrafiltration would likely remove minerals and other natural sugars from the high-fat dairy liquid, thereby reducing the amount of natural minerals and sugars, in which the concentrated dairy liquid and possibly affecting the taste of the product. If necessary, the auxiliary ingredients could be adjusted according to the starting material.
[096] In some approaches, the cream is not homogenized before mixing with the concentrated liquid milk retentate. It has been found that this pre-homogenization of the cream has generally resulted in concentrated drinks that are either gelled or separated into two or more phases by autoclaving. While not wishing to be limited by theory, it is believed that pre-homogenizing the cream produces a less stable emulsion because the cream generally has insufficient protein for further emulsification or reducing the fat droplet size distribution of the native cream. For example, a typical cream product includes about 40 to about 46 percent total solids, about 35 to about 41 percent fat, and about 1.5 to about 2.5 percent protein . For example, it is believed that there is an increased likelihood of producing flakes of fat droplets that can increase the rate of phase separation and / or gelation of the replicate in the final product when the cream is pre-homogenized.
[097] After the concentration step, the concentrated milk liquid retentate can optionally be cooled before homogenization to form a homogenized milk liquid. According to one approach, homogenization can be carried out in one or more stages. For example, in a non-limiting approach, a first homogenization step can be performed at about 1,500 to about 8,000 psi (55.16 MPa) (in some approaches, about 2,000 to about 4,000 psi (13.79 to 27.58 MPa)) and a second phase at about 100 to about 800 psi (0.69 to 5.52 MPa) (and some approaches from about 200 to about 400 psi (1.38 to 2.76 MPa)). The homogenate can be cooled if it will not be immediately transferred to a packaging operation. For example, the homogenate can be cooled as it flows through a regeneration and cooling section of a standard plate homogenizer plate heat exchanger. Other homogenization processes applicable to dairy products can also be used; however, higher homogenization pressures have been found to generally result in gelled or separated end products. Although not wishing to be limited by theory, it is believed that higher homogenization pressures result in homogenates with larger numbers of small particles with a higher collision frequency and the likelihood of subsequent droplets binding together, which ultimately results in a greater probability of gelling.
[098] Although not intended to also be limited by theory, it is believed that the added fat provided by the high-fat dairy liquid requires homogenization to produce protein-associated fat particles from the liquid dairy base to remain stable after sterilization processes as well as extended shelf life. Therefore, it is generally preferable to reduce the size of the fat droplets of the high-fat dairy liquid after its addition to the retentate where there is an abundance of protein present in the homogenized liquid to improve the stability of the final product. For example, homogenization is believed to not only reduce the fat droplet size distribution of the high-fat dairy liquid to delay any post-replication separation, but it is also likely to cover each fat droplet with a protein interface which will allow all fat droplets to behave more uniformly and / or consistently with subsequent additives and replication conditions. In addition, homogenization of the high-fat dairy liquid in the retentate where there is an abundance of emulsifying proteins will produce unique fat droplets with minimal flocculation. Insufficient protein content results in a greater tendency to produce flocculated droplets. Flocculated droplets are more likely to accelerate phase separation and gel formation during or after replication.
[099] A liquid dairy product fortified with dairy minerals is provided, where dairy minerals are included in an effective amount to provide a particular mineral-to-protein ratio in the liquid dairy product. The mineral-to-protein ratios include the total amount of minerals and the total amount of protein in the liquid dairy product (ie including those from all dairy product ingredients as well as added minerals). As an approach, the amount of minerals added to the liquid dairy product may vary, depending on whether the liquid dairy base is cream or a combination of whole milk and cream. Examples of amounts of dairy minerals are described below.
[100] Both before or after homogenization, milk minerals and auxiliary ingredients are added to the concentrate. In one aspect, about 0.1 to about 1.5 percent of dairy minerals can be added to the concentrate. It should be noted that the mineral to protein ratios include the total amount of minerals and the total amount of protein in the dairy product (i.e., including those from all dairy product ingredients as well as the added minerals).
[101] For concentrates prepared with a milk-based cream, dairy minerals can be included in an amount of about 0.017 mg to about 0.02 64 mg of potassium per mg of protein, in another aspect about 0.018 mg to about 0.0264 mg of potassium per mg of protein, and in yet another aspect about 0.02 mg to about 0.0264 of potassium per mg of protein.
[102] For concentrates prepared with a milk cream base, milk minerals can be included in an amount of about 0.008 mg to about 0.0226 mg of magnesium per mg of protein, in another aspect about 0.010 to about 0.0226 mg of magnesium per mg of protein, and in yet another aspect about 0.015 to about 0.0226 mg of magnesium per mg of protein.
[103] For concentrates prepared with a milk-based cream, dairy minerals can be included in an amount of about 0.122 mg to about 0.3516 mg of calcium per mg of protein, in another aspect about 0.159 mg to about 0.3516 mg of calcium per mg of protein, and in yet another aspect about 0.232 to about 0.3516 mg of calcium per mg of protein.
[104] For concentrates prepared with a milk-based cream, dairy minerals can be included in an amount of about 0.19 9 mg to about 0.53 94 mg phosphate per mg protein, in another aspect about 0.253 mg to about 0.5394 mg of phosphate per mg of protein, and in yet another aspect about 0.361 to about 0.5394 mg of phosphate per mg of protein.
[105] In one approach, dairy minerals are included in an amount sufficient to provide the concentrate prepared with a dairy cream base with at least two of the dairy minerals listed above in the amounts described. In another approach, the dairy minerals are included in an amount sufficient to provide the concentrate with at least three of the following dairy minerals listed above in the amounts described. In yet another approach, the dairy minerals are included in an amount sufficient to supply the concentrate with all potassium, calcium, phosphate, and magnesium in the amounts described.
[106] For concentrates prepared with a dairy base of cream and whole milk, milk minerals can be included in an amount of about 0.0040 mg to about 0.0043 mg potassium per mg protein, and in another aspect about 0.0041 mg to about 0.0043 mg potassium per mg protein.
[107] For concentrates prepared with whole milk and milk based cream, dairy minerals can be included in an amount of about 0.0018 mg to about 0.0025 mg magnesium per mg protein, and in another aspect about 0.0020 mg to about 0.0025 mg of magnesium per mg of protein.
[108] For concentrates prepared with whole milk and milk based cream, milk minerals can be included in an amount of about 0.0347 mg to about 0.0447 mg of calcium per mg of protein, and in another aspect about 0.0375 mg to about 0.0447 mg of calcium per mg of protein.
[109] For concentrates prepared with whole milk and milk based cream, milk minerals can be included in an amount of about 0.0897 mg to about 0.1045 mg phosphate per mg protein, and in another aspect about 0.0940 mg to about 0.1045 mg phosphate per mg protein.
[110] In one approach, dairy minerals are included in the quantity to provide the concentrate prepared with whole milk and dairy cream base with at least two of the dairy minerals listed above in the quantities described. In another approach, the dairy minerals are included in an amount to provide the concentrate with at least three of the dairy minerals listed above in the amounts described. In yet another approach, dairy minerals are included in an amount to provide the concentrate with all potassium, calcium, phosphate, and magnesium in the amounts described.
[111] It should be appreciated that while the concentrate may include a mixture of one or more of potassium, magnesium, calcium, and phosphate, the concentrate may also include any combination of the above-described amounts of dairy minerals. Generally, it is preferable to include two or more of potassium, magnesium, calcium, and phosphate in any of the amounts described above to provide the fresh dairy flavor.
[112] From the results, it will be appreciated that proteins are polyelectrolytes and have a finite number of binding sites for various minerals, thus defining the extent of mineral binding. Protein-protein interactions (eg, aggregate state) and surface charge are affected by the degree of mineral binding, as well as the type of mineral. Changing the state of protein aggregation is known to modulate the release of any aroma compounds linked to the protein as well as taste perception.
[113] In another approach, auxiliary ingredients may include about 0.1 to about 0.6 percent arabic gum, in another aspect about 0.2 to about 0.5 percent arabic gum. It has been surprisingly discovered that the inclusion of gum arabic with the added dairy minerals further enhances the fresh dairy flavor of the concentrated dairy liquid.
[114] In yet another approach, auxiliary ingredients may include a stabilizer, such as, for example, a chaotropic agent, a calcium binding buffer, or other stabilizer that binds effectively to calcium to prevent gelation or liquid separation concentrated milk during storage. While not wishing to be bound by theory and as detailed in US Patent No. 7,026,004, it is presently believed that the calcium binding stabilizer prevents gelation or separation of the dairy liquids during storage prior to subsequent sterilization. In general, any buffer or chaotropic agent or stabilizer that binds to calcium can be used. Examples of suitable calcium binding buffers, stabilizers and chaotropic agents include citrate and phosphate buffers, such as monosodium phosphate, disodium phosphate, dipotassium phosphate, disodium citrate, trisodium citrate, EDTA, and the like, and mixtures thereof.
[115] In one approach, the stabilizer includes a combination of monosodium phosphate and disodium phosphate. An effective amount of such a stabilizer combination generally depends on the specific dairy liquid used as the starting material, the desired concentration, the amounts of cream added after the concentration and the calcium binding capacity of the specific stabilizers used. However, in general, for the concentrated fat-enriched dairy liquid, about 0.2 to about 1.0 percent stabilizer, which includes about 25 to about 50 percent monosodium phosphate and about 75 to about 50 percent disodium phosphate, it is effective for stabilizing the concentrated milk liquid. By one approach, a ratio of monosodium phosphate to disodium phosphate ranges varies from about 50:50 to about 75:25 to form a stable concentrate. With the addition of ultrafiltered whole milk and cream, the stabilizer ratios outside this range are usually concentrated in gelled or separated form after sterilization. In some approaches, 100 percent trisodium citrate is the stabilizer.
[116] Other optional ingredients can also be included in auxiliary ingredients. According to one approach, the enhancer of mouthfeel, taste, sugar, and other additives can also be added as desired for a particular application. For example, suitable mouthfeelers include sodium chloride, potassium chloride, sodium sulfate, and mixtures thereof. Preferred mouthfeel enhancers include sodium chloride and potassium chloride as well as mixtures thereof. In one aspect, the mouth feeling enhancer is sodium chloride. Flavorings and other additives such as sugar, sweeteners (natural and / or artificial), emulsifiers, fat mimetics, maltodextrin, fibers, starches, gums, and artificial, natural, grown flavors, and treated with enzymes or flavor extracts can be added as long as they do not significantly affect the stability or mouthfeel characteristics. In one aspect, the concentrate includes about 5 to about 30 percent sugar, such as sucrose.
[117] After the addition of dairy minerals and all auxiliary ingredients, the mixture is then sterilized to form the stable concentrated dairy liquid. Preferably, sterilization is carried out using replication conditions. Optionally, if the liquid dairy concentrate needs to be diluted to reach a target concentration, it is generally desirable that the dilution is carried out before sterilization. Preferably, the milk liquid is packaged, sealed, and then subjected to sterilization temperatures in any appropriate equipment. Sterilization is generally carried out under effective temperature and time conditions to achieve a Fo of at least 5 as needed for commercial sterility and, in another aspect, a Fo of about 5 to about 8. The sterilization process typically includes a time arrival or warm-up, a waiting time, and a cooling time. During the arrival time, a temperature of about 118 ° C to about 145 ° C is achieved for about 1 second to about 30 minutes. The temperature is then maintained at about 118 ° C to about 145 ° C for about 1.5 seconds to about 15 minutes. Temperature is then cooled below about 25 ° C in about 10 minutes or less. Preferably, the sample is shaken gently (for example, by turning the container) during sterilization to minimize skin formation.
[118] The total heat treatment (in this case, heating prior to concentration, concentration, and sterilization) is controlled to produce the stable concentrated milk liquid while reaching a Fo of at least about 5, in another aspect, a Fo of about 5 at about 8, and a shelf life of at least about 6 months, under environmental conditions. The degree of sterilization or the sterilization value (Fo) is based on the time that the dairy product is subjected to specific temperatures and is a culmination of all heat treatments that the product encounters during processing. Consequently, a desired value of sterilization can be achieved through a variety of processing conditions. The heat treatments used here are effective for sterilizing concentrated milk to a Fo of at least about 5, in another aspect to a Fo of about 5 to about 8. The sterilization value for a sterilization process can be measured using the integration of time-temperature data during the rate curve of the slowest heating point of the food for the thermal process. This graphic integration obtains the total lethality provided to the product. To calculate the processing time required to achieve a desired Fo using the graphical method, a heat penetration curve (ie, a graphical representation of temperature as a function of time) at the slowest heating point of the food is required. The heating plots are then subdivided into small increments of time and the arithmetic mean of the temperature for each increment of time is calculated and used to determine the lethality (L) for each average temperature using the formula:
T = arithmetic mean of the temperature of a small increment of time in ° C; z = standardized value for the particular microorganism; and L = lethality of a particular microorganism at temperature T.
[119] Then, the lethality value calculated above for each small time increment is multiplied by the time increment and then added together to obtain the sterilization value (Fo) using the formula:
where: time increase at temperature T1, T2, Li, L2, ... = lethality value for time increase 1, time increase 2, ...; and Fo = sterilization value at 121 ° C of a microorganism.
[120] Once a penetration curve is generated, the sterilization value Fo for the process can be calculated by converting the processing time length at any temperature to a process time equivalent to a reference temperature of 121 ° C (250 ° F). The calculation of the sterilization value is generally described in Jay, "High Temperature Food Conservation and Characteristics of Thermophilic Microorganisms" in Modern Food Microbiology (D.R. Heldman, ed.), Ch. 16, New York, Aspen Publishers (1998), which is incorporated by reference in its entirety.
[121] As mentioned above, typical sterilization processes degrade proteins and form traces of amounts of volatile compounds containing sulfur and / or nitrogen that can negatively affect flavors and / or aromas. The formulation and processes here, on the other hand, form small amounts of such compounds and, as a result, have enhanced fresh dairy flavors. For example, the resulting stable concentrated milk liquids here with total protein less than about 9 percent generally have reduced nitrogen and / or sulfur aroma intensities due to reduced production of volatile compounds containing sulfur and / or nitrogen.
[122] The packaging technique used is not particularly limited as long as it preserves the integrity of the dairy product sufficient for the applicable shelf life. For example, milk concentrates can be sterilized or replicated in glass bottles or high-edge packaging, and so on, which are filled, sealed, and then thermally processed. Dairy products can also be packaged in larger quantities, such as bag-in-box containers or bags. In one embodiment, pre-sterilized vials or high-edge packaging materials coated in aluminum can be used. Food packaging systems designated as extended shelf life (ESL) or aseptic packaging systems can also be used, but the methods here are not limited to these. Useful food packaging systems include conventional systems applied or applicable to flowing food products, especially dairy products and fruit juices. The samples can be gently shaken (for example, by turning the container) during sterilization to minimize the formation of "skin" on the surface of the milk, which typically forms due to heat-induced coagulation of the casein and beta lactoglobulin proteins. Dairy products can also be loaded and transported in bulk via tanker trucks or tank cars.
[123] Although it is not necessary to reach the extended shelf life of concentrated dairy liquids, pasteurization and / or ultra-high temperature (UHT) procedures can also be performed in case of process interruption and / or for other improvements in shelf life . According to one approach, UHT products are ultra-pasteurized and then packaged in sterile containers. For example, if the ultrafiltered / diafiltered product is to be maintained for an extended period of time (for example, greater than about a day), before continuing the process, pasteurization of the ultrafiltered product can be performed. If desired, intermediate products in the process can be pasteurized as long as pasteurization does not negatively affect the stability or taste of the final product.
[124] In one approach, the stable concentrated dairy liquid can be sealed in cartridges or can be used on any number of beverage preparation machines. Examples of uses and beverage preparation machines can be found in the US patent. No. 7,640,843 which is incorporated herein by reference in its entirety. The milk liquid concentration factor is beneficial because it allows the milk liquid to be packaged and stored in small quantities while also being suitable for diluting and dispensing the beverage preparation machines to prepare a milk flavored drink.
[125] For example, a concentrated milk liquid cartridge can be used to produce an authentic-looking foamy milk foam desired by consumers in a cappuccino-style drink. The fat-to-protein ratio and cream addition points specified according to the methods discussed above form a concentrated dairy liquid having improved fresh milk notes suitable for forming lightened coffee products, such as cappuccinos, latte, and the like. For example, the stable concentrated milk cartridge may also be suitable for foaming using a low pressure brewing machine and cartridge, as described in the US patent. No. 7,640,843 using pressures below about 2 bar (0.2 MPa).
[126] By another approach, a dairy drink can also be formed using the stable, mineral-fortified concentrated milk liquid provided here. For example, a drink can be formed by mixing the stable concentrated milk liquid with an aqueous medium, such as water. The milk drink formed can also be dispensed from a cartridge, as described in US patent 7,640,843, containing the stable, concentrated milk liquid by passing an aqueous medium through the cartridge to form a drink by dilution. In such an example, the stable, mineral-fortified, stable, concentrated milk liquid can be mixed or diluted with the aqueous medium at a ratio of between about 1: 1 to about 9: 1 to form milk drinks.
[127] The advantages and embodiments of the concentrated dairy liquids described here are further illustrated by the following examples, - however, the particular conditions, processing systems, materials, and their quantities reported in these examples, as well as other conditions and details, they should not be interpreted to unduly limit this method. All percentages are by weight, unless otherwise stated. EXAMPLES Example 1
[128] The experiments were conducted to evaluate the effect of the addition of dairy minerals on milk perception in milk concentrates. Samples were prepared following the process described in Figure 2 using the cream as a starting base. Cream was pasteurized (preheated) at 77.2 ° C (171 ° F) for 18 seconds and then diluted 1: 1 with water to 22 percent of the total solids content. The diluted cream was then ultrafiltered with diafiltration by 10 kDa spiral-wound membranes at 51.6 ° C (125 ° F) at a concentration of about 2.0X to produce a retentate with 45.03 percent solids total, 42.8 percent fat, 2.35 percent protein, and less than 1 percent lactose. The retentate was then homogenized at 4000/400 psi (27.58 / 2.76 MPa), cooled below 7.2 ° C (45 ° F), and subsequently mixed with water to standardize the total solids. Auxiliary ingredients were mixed with the retentate at a temperature of 48.9 ° C (120 ° F) before filling into T-discs and sealing. See Table 1 for Dairy Mineral variations. The discs were then replicated at 123.3 ° C (254 ° F) for 8 minutes, which is effective in reaching a Fo of 8. Dairy minerals were then added and the products characterized. Dairy minerals were then presented in Table 1 below. Dairy mineral ingredients with a low lactose content (less than 10 percent) provided the best fresh dairy flavor profiles. TABLE 1: SUMMARY OF POST-REPLICATION STABILITY AND MINERAL INGREDIENTS
Example 2
[129] Dairy cream bases were prepared by diluting 250 lbs (112.5 kg) of cream in 250 pounds (112.5 kg) of water. The cream, before dilution, included 41.9 percent total solids, 36.14 percent fat, 1.93 percent protein, 2.2 percent lactose, 5.74 percent non-fat solids (SNF), and a protein to fat ratio of about 0.05. The diluted cream was then ultrafiltered with 10 kd spiral wound membrane filtration at 125.6 ° C (51.6 ° C) at a concentration of ~ 2.0X to provide a cream retentate having a total solids content of 43, 4 percent, 40.61 percent fat, 2.61 percent protein, about 0.5 percent lactose, 0.51 percent SNF, and a protein-to-fat ratio of 0.06. The dairy mineral ingredients were added to the cream retentate and evaluated for impact on flavor. The homogenization pressure, salt, mineral, and gum arabic content were varied, as listed in Tables 3 and 4.
[130] A variety of commercially available ingredients containing dairy minerals to be added to the dairy cream bases were rated for content (percent unless otherwise specified) as shown in Table 2 below.
[131] Samples 144 to 152 were prepared to analyze the effect of adding dairy minerals and gum arabic to a cream base. Samples 145 through 147 included TRUCAL® D7 (Glanbia) as a source of dairy mineral, with sample 145 including 0.25 percent of the dairy source, sample 146 including 05 percent of the dairy source, and sample 147 including 1.0 percent of the dairy source. Samples 151 and 152 included CAPOLAC® (ARLA) as a source of dairy mineral, with sample 151 including 0.25 percent of the dairy source and sample 152 including 0.5 percent of the dairy source. In the evaluation of samples 144 to 154, it was observed that the addition of dairy minerals increased the fresh dairy flavor in relation to the control and that increasing the amounts of added dairy minerals did not have a significant effect on the body and taste in relation to the control. Furthermore, it was observed that the addition of gum arabic did not affect the dairy flavor, but it did affect the body and taste in relation to the control.
[132] Samples 163 to 170 were prepared to analyze the impact of varying the content of dairy minerals, gum arabic and sugar in the form of added sucrose. Samples 163 to 168 included 0.5 percent or 1 percent of TRUCAL® D7 (Glanbia) as a source of dairy minerals. Samples 169 and 170 included 0.5% CAPOLAC® (ARLA) plus 0.5% TRUCAL® D7 (Glanbia) as a source of dairy minerals. Organoleptic observations for samples 163 to 170 can be seen in Table 3.
[133] Samples 171 to 176 were prepared to analyze the impact of salt, dairy minerals, gum arabic, and sugar. The organoleptic observations for samples 171 to 176 can be seen in Table 3.
[134] Samples 235 to 237 were prepared to analyze the impact of different levels of washing by diafiltration during ultrafiltration to remove lactose. In particular, sample 236 was subjected to only one diafiltration during ultrafiltration, and sample 237 was subjected to two diafiltration during ultrafiltration. It was observed that sample 237 had the lowest level of starting minerals in concentrate before addition, sample 236 had the highest level of starting minerals in concentrate before addition, and sample C235 had the highest level of starting minerals in concentrate before the addition. These results seem to indicate that dairy minerals have an impact on dairy flavor, the impact was more potent in sample 237, which had the lowest starting mineral content in the concentrated base compared to samples 235 and 236.
[135] Samples 244B, 248, and 249 were prepared to analyze the impact of additional levels of dairy minerals on flavor addition. Sample 244b, which was preferred over samples 248 and 249 (see organoleptic comments in Table 4), was found to be the closest flavor to the EU control, which was represented by commercially available Jacobs® Latte.
[136] TK MC and TK Ml-TK M5 samples were prepared from various sources of dairy mineral in a concentrated dairy liquid prepared as described above, but with 26 percent added sugar. The relative organoleptic observations of these samples can be seen in Table 4. TK M5 appeared to have the most preferred organoleptic properties of all samples in this set.
[137] MIN 1-MIN 25 samples were prepared to analyze the inclusion of various sources of dairy minerals in a concentrated dairy liquid base having 12 percent added sugar added. Samples with fixed sugar, salt, dairy solids, and gum arabic were used as a basis for comparing two different dairy mineral ingredients. Optisol 1200 (Glanbia), and Avicel. The organoleptic observations regarding these samples can be seen in Table 4. TABLE 2. CONTENT OF COMMERCIALLY AVAILABLE INGREDIENTS CONTAINING MILK MINERALS
TABLE 3. SUMMARY OF EXPERIMENTS

* The mineral source used was Glanbia Trucal® D7 unless otherwise indicated TABLE 4. SUMMARY OF EXPERIMENTS




- "BS (MSP / DSP)" means "buffer salts" (monosodium phosphate / disodium phosphate ratio. ** "P / BS" means "protein to buffer salt" ratio. * Indicates a reading error viscosity and does not necessarily indicate that the concentrate had gelled. Example 3
[138] Further experiments were conducted to examine how changes in both ingredients and processing steps impact the taste of concentrated dairy liquids. The samples were prepared according to the following general process: fresh whole milk was heated to the initial temperature and the heat treatment time provided in Table 5; all milk was then concentrated using ultrafiltration; cream was mixed into the retentate for the target protein of the listed fat ratio (P: F) provided in Table 5, and then the mixture was homogenized at the listed pressure. Minerals, water, and other auxiliary ingredients were added after homogenization and the final product was replicated at 123 ° C for the time listed in Table 6.
[139] Samples F5, F6 and F7 were prepared to analyze the effect of incremental increases in milk mineral content. It has been found that dairy minerals can provide a more balanced milk flavor profile, but some dairy mineral ingredients can have an impact on viscosity and the development of harmful metallic flavors. In particular, the addition of dairy minerals in concentrations of 0.25 percent, 0.38 percent, 0.5 percent provided a more balanced milk provided compared to the control.
[140] With regard to sample F79, it was found that protein, minerals and salt content can silence astringency versus control. Homogenization and protein / salt / mineral levels can push the more dairy flavor forward. Lower heat profile can also reduce astringency, but more harmful flavors are present (for example, ash, chalk, grains, malt).
[141] Sample F73 gelled after replication was not further analyzed. TABLE 5: SUMMARY OF EXPERIMENTS
* - "P: F" means "protein to fat ratio." ** - "P: B" means "protein to buffer ratio." *** - "MSP / DSP" means "monsodium phosphate / disodium phosphate" and "TSC" means "tricalcium citrate. Example 4
[142] Several of the liquid samples of concentrated dairy products according to Examples 2 and 3 were analyzed by a panel of trained tasters. The experimental samples were made in a Tassimo Bosch T45 beer machine according to the instructions supplied with the machine.
[143] The "target" product was also prepared. The target product was a coffee drink prepared with fresh steamed milk and has a desirable taste, flavor and texture sought to be replicated by the experimental samples. The target product was prepared using a mixture of Tesco fresh whole milk plus Tesco fresh semi-skimmed milk to achieve 2 percent fat in the final beverage. The fully automated Saecco machine was used to prepare espresso coffee (9 g of roasted and ground coffee per 25 ml of manufactured espresso) and a Nespresso steam machine (automated vaporizer) was used to steam the milk to ensure consistency in the preparation method .
[144] Lattes were also prepared from commercially available Gevalia® Latte and JACOBS® Latte T-disks using a Tassimo machine (Kraft Foods) for comparison purposes. The tested samples are summarized below in Table 6 below. P53 is the same drink as the Jacobs Latte UE. It is prepared in the same way as the prototypes, which is with Tassimo Bosch T45 unique serving drink. The EU latte is a 230g drink with a very sweet milk and indulgent coffee drink. The US Gevalia latte in comparison is only slightly sweet and more generally the coffee in front. TABLE 6: SUMMARY OF TESTED SAMPLES


[145] Experimental samples and commercially available products of GEVALIA® products were manufactured to provide latte drinks. These drinks were compared to the target product and were analyzed for foam, taste and taste by the panel. The panel was asked to evaluate aspects therein of the drink, including the appearance of foam, foam texture, liquid taste, liquid taste, and liquid residual taste. The samples were served immediately after preparation and each panelist followed the same evaluation protocol. First, a visual assessment of the foam was made. Then, the foam texture was evaluated. Then, the drink was stirred and, when the drink reached 65 ° C, the taste of the liquid was evaluated. Finally, the liquid taste and residual taste were evaluated.
[146] The attributes generated by the panel to describe the samples are summarized below and the criteria used for the analysis are presented in Tables 7-9 below: appearance of the foam: height of the foam, bubble size, uniformity, density and aeration; foam taste: viscosity, smooth, aerated, powder, dry; taste of the liquid: viscosity, smooth, powder, dry; liquid taste: milk, processed, sweet, roasted, sour, creamy, bitter, mold, unctuous, smoked, earth, rubber, granular, rancid; residual liquid taste: milky, sweet, roasted, bitter, metallic, dry.
[147] The target product was very milky, poorly processed, soap notes and very different in terms of foam appearance and taste. The control process samples were described as being milky, creamy, smooth and viscous. The addition of ingredients did not appear to provide a significant change to the target sensory profile.
[148] As shown in Figure 3, the foam of the target product was significantly higher and more uniform, more dense and viscous, softer on the palate, and had smaller bubbles than the experimental samples.
[149] As shown in Figure 4, the main difference between the target product and the experimental samples is the coffee / milk perception. Attributes related to coffee are significantly more intense in the Tassimo latte. The taste of milk in all experimental samples was more processed and unctuous. In terms of creamy taste, the experimental samples were perceived as being close to the target product than the control formulations.
[150] As shown in Figure 5, the addition of protein (for example, samples C125 and 0141) was considered to provide a better foam, which was characterized as being larger, more uniform and dense.
[151] Figure 6 shows the sensory profile of GEVALIA® Jacohs Latte and two experimental samples (C162 and C164). The main differences in taste between the GEVALIA® Jacobs Latte and the experimental samples were associated with the least processed, creamy, grainy notes in the experimental samples.
[152] Figures 7 through 13 provide additional bar graphs that show the average scores on specific attributes for samples produced from whole milk.
[153] Figures 14 to 20 provide additional bar graphs showing the average scores on specific attributes for samples produced from cream. It was found that the addition of salt to the cream-based samples seems to increase the mouthfeel of the product with less impact on flavor. The addition of proteins had little impact on flavor, but more than an impact on the foam characteristics of the product. The remaining cream-based samples were similar to each other.
[154] The data from the experiments from which the graphs in Figures 3 to 20 were generated are presented in Figures 21 to 26. In addition, Tables 7 to 9 below explain the criteria used by the judges who test in evaluating the samples and generating the indicated scores in Figures 3 to 26. TABLE 7

TABLE 8: SENSORY TERMS OF BLACK COFFEE (R & G / SOLUBLE / CAPPUCCINOS AND MIXTURES OF COFFEE)

TABLE 9: SENSORY TERMS OF WHITE COFFEE (CAPPUCCINOS / COFFEE MIXTURES / COFFEE + MILK)
Example 5
[155] This experiment aimed to analyze the effect of adding dairy minerals to Tassimo dairy products. Milk concentrates were prepared with the ingredients listed in Table 10 below. All samples were homogenized in 2000/200 psi (13.79 / 1.38 MPa). TABLE 10: SAMPLE CONTENTS TESTED

[156] The samples were evaluated by an expert panel at 65 ° C. Panelists proved sample selection before data collection to allow the generation of relevant attributes. The following panelists sampled samples monadically in random order. Panelists first assessed taste, aftertaste, taste, and after-feel. The results of the tasting are shown in Figure 22.
[157] Sample DM1, the only sample containing potassium phosphate, was found to be more rancid, nauseating and sour than the other products. It was also one of the most viscous and had a characteristic flavor of processed milk.
[158] Sample DM14, made with Lactalis whey permeate, was the least sour, least sweet, least flavored and most smoked and powdered of all products, Sample DM13 (with addition of IdaPro MPP) had a similar profile.
[159] Samples DM9, DM10, DM11, and DM12 were characterized by low scores of acidity, sweetness, toast, biscuit, and caramel flavor, but high scores on powdery mouthfeel and moldy and creamy flavors.
[160] With respect to DM1 to DM8 samples, it was found that the increase in potassium phosphate content resulted in increased viscosity, acidity, flavor of processed milk, and nauseating aftertaste, and reduced toasted taste and bitterness. Increased potassium citrate content resulted in reduced viscosity, acidity, rancid flavor, bitterness and nauseating aftertaste. Increased magnesium citrate content resulted in increased viscosity, toasted flavor and bitterness, but reduced acidity, processed milk flavor and rancid flavor.
[161] Regarding the DM8 to DM12 samples, it was found that the addition of TruCal D7 increased the creamy taste and decreased sweetness compared to the control, but there were no significant differences between the various amounts of TruCal D7. The data for the analysis of creaminess and sweetness of samples DM8 to DM12 are presented in Figures 27 and 28. Example 6
[162] The experiment was designed to analyze the effect of the addition of dairy mineral on the separation rate of cream-based dairy products. More specifically, this experiment was performed using a pilot unit based on concentrated cream with 1.2 percent NaCl and 12 percent sucrose (LumiSizer at 2000xg and 25 ° C), with a formulation as described in Table 11 below . It should be noted that the higher separation rates that are typical for these systems are generally thought to be driven by flocculation of drops of fat. TABLE 11: CONTENTS / PROPERTIES OF THE SAMPLES TESTED:

[163] Figure 29 shows the sample separation rates Min33 to Min38. In general, separation rates appear to be sensitive to dairy mineral variation / buffer salt, which are likely to modulate the number / size of the flake. For Min33 to Min36 samples, addition of BS seems to decrease the size of the flakes. In view of the values displayed by Min33 and Min38 samples in Figure 29, the DM addition point appears to have no significant effect on the separation rate.
[164] As can be seen from Figure 29, Min3 7 had the highest separation rate, suggesting that the absence of dairy minerals and / or UF-processed addition greatly increased the flake size. Example 7
[165] The experiment was designed to analyze the effect of ultrafiltration on the rate of separation of cream-based dairy products with different solids, fat and sugar content. More specifically, this experiment was carried out using concentrates as described in Table 12 below (LumiSizer at 2000xg and 25 ° C), which are listed in Table 12 below. TABLE 12: TEST SAMPLE CONTENTS / PROPERTIES
* - US-UF and UE-UF correspond to the US formulation with ultrafiltration and the EU formulation with ultrafiltration, respectively, without ultrafiltration and the EU formulation without ultrafiltration, respectively.
[166] Figures 30 shows sample separation rates for US-UF, US-NO, EU-UF, and EU-NO. As can be seen from Figure 30, EU formulations had separation rates approximately twice that of North American colleagues. The 30% sucrose level in the EU sucrose system is likely to be the destabilizing component that can promote aggregation by osmotic depletion.
[167] Figure 30 also shows that there was no noticeable effect of UF or NO UF processing on separation rates. As such, the highest separation rate of the Min37 sample (Table 11), which is shown in Figure 29, appears to be independent of UF processing and dependent on the absence of dairy minerals in the sample.
[168] It will be understood that various changes in the details, materials, and arrangements of the process, formulations and ingredients thereof, which have been described and illustrated here in order to explain the nature of the method and dairy products enriched with resulting minerals, can be made by those skilled in the art within the principle and scope of the method implemented as expressed in the appended claims.

权利要求:
Claims (12)
[0001]
1. Concentrated dairy liquid characterized by comprising: 1.3 to 2.0 percent protein; 20 to 30 percent fat; less than 1.5 percent lactose; 0.1 to 1.5 percent of added dairy minerals; and 35 to 65 percent total solids; where the concentrated milk liquid comprises a protein to fat ratio of 0.04 to 0.1, and where the concentrated milk liquid has a mineral to protein ratio of at least two of the following: 0.017 mg to 0.0264 mg potassium per mg of protein; 0.008 mg to 0.0226 mg of magnesium per mg of protein; 0.122 mg to 0.3516 mg of calcium per mg of protein; and 0.199 mg to 0.5394 mg of phosphate per mg of protein.
[0002]
2. Concentrated dairy liquid according to claim 1, characterized by the fact that the concentrated dairy liquid comprises cream.
[0003]
3. Concentrated milk liquid according to claim 1, characterized by the fact that the concentrated milk liquid has a mineral to protein ratio of at least three of the following: 0.017 mg to 0.0264 mg of potassium per mg of protein; 0.008 mg to 0.0226 mg of magnesium per mg of protein; 0.122 mg to 0.3516 mg of calcium per mg of protein; and 0.199 mg to 0.5394 mg phosphate per mg protein.
[0004]
4. Method for the manufacture of a concentrated milk liquid characterized by understanding: pasteurizing a milk cream; concentrating the pasteurized cream to obtain a retentate of the concentrated cream; homogenize the concentrated cream retentate to form a homogenized cream retentate; add milk minerals to the retentate of the homogenized cream; and heat the retentate of the homogenized cream including the milk minerals to obtain a concentrated milk liquid having a Fo value of at least 5, the concentrated milk liquid having a protein to fat ratio of 0.4 to 0.7 and lactose in one amount of up to 1.5 percent, and in which dairy minerals are included to provide at least two of the following mineral to protein ratios in the concentrated dairy liquid: 0.017 mg to 0.0264 mg of potassium per mg of protein; 0.008 mg to 0.0226 mg of magnesium per mg of protein; 0.122 mg to 0.3516 mg of calcium per mg of protein; and 0.199 mg to 0.5394 mg of phosphate per mg of protein.
[0005]
Method according to claim 4, characterized in that it further comprises diluting the cream with water after pasteurization.
[0006]
6. Method according to claim 4, characterized by the fact that the ratio of water to cream is from 2: 1 to 4: 1.
[0007]
7. Method according to claim 4, characterized by the fact that the concentration includes providing the concentrated cream retentate including 2.0 to 3.0 percent protein.
[0008]
8. Method according to claim 4, characterized by the fact that the concentrated milk liquid includes 1.3 to 2 percent protein.
[0009]
9. Method according to claim 4, characterized by the fact that the concentrated milk liquid includes 20 to 30 percent fat.
[0010]
10. Method according to claim 4, characterized by the fact that the added milk minerals are added in an amount of 0.15 and 1.5 percent by weight of the homogenized cream retentate.
[0011]
11. Method according to claim 4, characterized by the fact that the dairy minerals are added in an amount of 0.5 to 0.75 percent by weight of the homogenized cream retentate.
[0012]
12. Method according to claim 4, characterized by the fact that the concentrated milk liquid includes 35 to 65 percent total solids.

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法律状态:
2017-07-18| B25A| Requested transfer of rights approved|Owner name: KONINKLIJKE DOUWE EGBERTS B.V (NL) |

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2018-03-27| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|

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2019-05-28| B06T| Formal requirements before examination [chapter 6.20 patent gazette]|

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2019-11-05| B06A| Patent application procedure suspended [chapter 6.1 patent gazette]|

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2020-03-31| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|

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2020-11-03| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 01/02/2013, OBSERVADAS AS CONDICOES LEGAIS. |

优先权:

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申请号 | 申请日 | 专利标题

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US201261593639P| true| 2012-02-01|2012-02-01|

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US61/593,639|2012-02-01|

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US13/570,860|2012-08-09|

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US13/570,860|US10834935B2|2012-02-01|2012-08-09|Dairy mineral-fortified liquid dairy products and methods of making|

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PCT/US2013/024392|WO2013116687A1|2012-02-01|2013-02-01|Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products|BR122020002597-2A| BR122020002597B1|2012-02-01|2013-02-01|concentrated dairy liquid and method for making it|