GB2050797A - A process for preparing a milk concentrate for use when producing cheese and sour-milk products - Google Patents

A process for preparing a milk concentrate for use when producing cheese and sour-milk products Download PDF

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Publication number
GB2050797A
GB2050797A GB7920374A GB7920374A GB2050797A GB 2050797 A GB2050797 A GB 2050797A GB 7920374 A GB7920374 A GB 7920374A GB 7920374 A GB7920374 A GB 7920374A GB 2050797 A GB2050797 A GB 2050797A
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United Kingdom
Prior art keywords
milk
acidified
concentrate
sour
membrane filtration
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
GB7920374A
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Pasilac AS
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Pasilac AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Pasilac AS filed Critical Pasilac AS
Priority to GB7920374A priority Critical patent/GB2050797A/en
Publication of GB2050797A publication Critical patent/GB2050797A/en
Withdrawn legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/02Making cheese curd
    • A23C19/028Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/14Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2210/00Physical treatment of dairy products
    • A23C2210/20Treatment using membranes, including sterile filtration
    • A23C2210/202Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2220/00Biochemical treatment
    • A23C2220/20Treatment with microorganisms
    • A23C2220/208Fermentation of skim milk or milk and its addition in a small quantity to unfermented skim milk or milk, e.g. cheese milk; Addition of yoghurt to cheese milk

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)

Abstract

A process for preparing a milk concentrate, wherein the milk is pasteurised, cooled inoculated with an acidifying bacterial culture and held until the pH is, preferably, below 4.6, and the acidified milk is then mixed with non- acidified milk, pasteurised milk in such a ratio that a suitable pH value for the subsequent use of the mixture is obtained e.g. from 5.3 to 6.4 pH, and the resulting pH adjusted milk is subjected to membrane filtration to remove calcium. The acidifying bacteria may be inactivated by heat treatment of the acidified milk prior to mixing it with the non-acidified, pasteurised milk.

Description

SPECIFICATION A process for preparing a milk concentrate for use when producing cheese and sour-milk products The present invention relates to a process for preparing a milk concentrate for use when producing cheese and sour-milk products, said concentrate containing casein, whey protein, and lactoserum in a ratio corresponding to the finished cheese or the finished sour-milk product.
Utilizing conventional processes for preparing sour-milk products and cheese, where the milk is coagulated by acidification and/or clotting, and where the curd is cut to promote a lactoserum (whey) expulsion by syneresis, said syneresis being promoted by stirring and/or heating, the proteins dissolved in the whey escape together therewith and are wasted.
Membrane filtration has been suggested for avoiding said waste. By utilizing a membrane permitting passage of salts dissolved in the whey but retaining the highmolecular proteins dissolved in the whey, the protein loss has been reduced. However, it has been proved that by carrying out a membrane filtration of the milk an undesirably high amount of calcium is present in the resulting concentrate. This is due to the fact that part of the calcium in the milk is bound to the casein of the milk and therefore not carried away together with the whey.The increased calcium content in the concentrate has, however, a disadvantageous effect on the flavour and texture of the finished product, so that the quality of such cheese and sour-milk products resulting from a milk concentrate prepared by such a membrane filtration is not as good as that of products manufactured in the conventional way.
British patent specification No. 1,445,095 suggests that the problem of the too high calcium content in a milk concentrate obtained by membrane filtration and for use when preparing cheese and sour-milk products is solved by carrying out the membrane filtration under acidic conditions. Such a procedure permits release of a large part of the casein-bound calcium without simultaneously involving a precipitation of the protein. The said patent specification suggests cooling of pasteurised skim-milkto a temperature suitable for bacteriological acidification, e.g. 20 to 28"C or 40 to 43"C, and inoculating with a starter culture until the pH-value of the milk is between 6.1 and 5.4. The activity of the acidifying bacteries is then stopped or weakened by cooling or heating the acidified milk.
The said British patent specification furthermore states that the acidification may be continued during the membrane filtration whereby it is preferred that the pH-value is from 5.9 to 5.4 for at least 90% of the period during which the milk is circulating in the filtration plant.
Whether a membrane filtration is carried out under such temperature conditions resulting in a reduced bacteriological activity or an intentional bacteriological activity exists during the filtration, it has turned out to be difficu It to control the process and to obtain a calcium content in the milk concen trate which is suitable with respect to the succeeding procedure and thereby for the quality of the end product. Concerning the process described in the above British patent specification dealing with an intentional bacteriological activity, it should furth ermore be noted that this process can only be used in connection with a batch-wise membrane filtration, whereby a predetermined quantity of milk is circu lated from a container through a membrane filter and back to the container until the desired degree of concentration is obtained.This process is, however, not applicable in connection with a continuously working membrane filter, where a small amount of milk is circulated in a circuit provided with the filter, and where milk is supplied and concentrate is removed continuously, since the pH-value in the filter circuit must be kept substantially constant.
In actual practice it has presented great problems to control the pH-value of milk to be concentrated by membrane filtration for achieving an appropriately low calcium content in the concentrate, before said concentrate is further treated for obtainment of cheese or sour-milk products. Furthermore, no fine continuous process existed for carrying out such a membrane filtration.
When the milk is acidified to for instance a pH-value about 6.4 to 5.3, it is in practice very difficult to stop the reaction at this step. If no measures are taken, the result is usually a stable pH-value of about 4.6, which is far beyond the pH-value desired for the membrane filtration.
The process according to the invention is characte rised in that whole milk or skim-milk/partly skim-milk is pasteurised and cooled to a suitable acidifying temperature, inoculated with a suitable bacteria culture and held until its pH-value is preferably below 4.6, said acidified milk being mixed with non-acidified, pasteurised milk immediately before a membrane filtration in such a ratio that a suitable pH-value, preferably in the range from about 6.4 to about 5.3 is obtained and consequently a suitable calcium content is obtained of the concentrate resulting from the membrane filtration, which con centrate in a manner known per se can be further treated for cheese or sour-milk products. In this manner, a surprisingly practical and safe manner of controlling the preparation and composition of the milk concentration is obtained.
It is of great practical and economical importance that a quite safe procedure is ensured by the process according to the invention using an acidified milk starting material being stable with respect to the pH-value, i.e. not presenting the problem that the acidification would continue to a further extent than desired, the optimum pH-value in the milkto be membrane filtrated only being adjusted by a simple admixture of the necessary amount ofnon-acidified, pasteurised milk, i.e. an additional ingredient pre senting no problems when appropriately stored.
As mentioned the milk acidified to a pH-value below 4.6 is mixed with non-acidified, pasteurised milk in such a ratio that an appropriate pH-value and thereby an appropriate calcium content in the con centrate after the membrane filtration is obtained.
When the concentration of milk by membrane filtration is carried out in a batch process in which milk from a container is circulated through a membrane filter and back to the container for a period until a desired concentration has been reached, the milk acidified to a pH-value preferably below 4.6 can in the necessary ratio be mixed with non-acidified milk in the container immediately before starting the process, or it may be fed to the circuit by means of a dosage device, e.g. through a pipeline connecting the container to the membrane filter, and in such a manner that the period necessary for the feeding is a multiple of the period necessary for pumping the amount of milk being treated through the system.
It is preferred that the feeding takes place in the pipeline through which the milk is fed to the membrane filtration circuit.
In connection with a continuously working membrane filter, where a predetermined amount of milk circulates in a closed circuit provided with a membrane filter, and where the milk is continuously supplied in an amount corresponding to the amount of permeate (whey or lactoserum) and retentate (concentrated milk) simultaneously carried away from the circuit, the milk fed to the filtration circuit may continuously be mixed with an appropriate amount of milk acidified to a pH-value preferably below 4.6 by means of a dosage device. The acidified milk may also be directly dosed into the filtration circuit, whereby the amount of non-acidified milk and the acidified milk then must correspond to the amount of retentate plus permeate being carried away.
According to a preferred embodiment of the process according to the invention the milk is acidified to a pH-value between 6.1 and 4.5 and subsequently heat treated for complete or partial inactivation of the acidifying bacteries before is is mixed with non-acidified, pasteurised milk prior to the membrane filtration. This process renders it possi ble to obtain a stable pH-value in the milk during the membrane filtration and thereby a reliable adjustment of the calcium content in the concentrated milk (retentate).
When the acidified milk is heat treated after the acidification, the acidified milk may be mixed with the milk in the storage containers, thus providing a milk composition having a desired pH-value, orthe acidified milk may be dosed priorto the filtration circuit as aforesaid.
The membrane filtration is known per se, cf. e.g.
the above British patent specification No. 1,445,095 and British patent specification No. 1,286,403, for which reason a detailed description of equipment, membranes, and working pressures and temperatures during the filtration is superfluous. The process according to the invention may advantageously be used in connection with the known plants for concentrating milk by membrane filtration.
The pH-value to be chosen for the membrane filtration process depends on the amount of calcium to be removed to obtain a concentrate with an appropriate calcium content with respect to the nature of the resulting end product. Therefore, it depends on the calcium content ofthe milk supplied, said content varying a good deal during the year. It can, however, be stated that the pH-value usually should be in the range from 6.4 to 5.3.
The concentrate resulting from the membrane filtration is further treated in a manner known per se to cheese or sour-milk products. In this way it is possible in a simple and uncomplicated manner to achieve cheese and sour-milk products with respect to high quality being on the line with such products prepared according to the more expensive conventional processes.

Claims (3)

1. A process for preparing a milk concentrate for use when producing cheese and sour-milk products, said concentrate containing casein, whey protein, and lactoserum in a ratio corresponding to the finished cheese or the finished sour-milk product, characterised in that whole milk or skim-milk/partly skim-milk is pasteurised and cooled to a suitable acidifying temperature, inoculated with a suitable bacteria culture and held until its pH-value is preferably below 4.6, said acidified milk being mixed with non-acidified, pasteurised milk immediately before a membrane filtration in such a ratio that a suitable pH-value, preferably in the range from about 6.4 to about 5.3 is obtained and consequently a suitable calcium content is obtained of the concentrate resulting from the membrane filtration, which concentrate in a manner known per se can be further treated for cheese or sour-milk products.
2. A process as claimed in claim 1, characterised in that the milk is acidified to a pH-value between 6.1 and 4.5 and subsequently heat treated for complete or partial inactivation ofthe acidifying bacteries before it is mixed with non-acidified, pasteurised milk prior to the membrane filtration.
3. A process substantially as described above and disclosed in the specification.
GB7920374A 1979-06-12 1979-06-12 A process for preparing a milk concentrate for use when producing cheese and sour-milk products Withdrawn GB2050797A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB7920374A GB2050797A (en) 1979-06-12 1979-06-12 A process for preparing a milk concentrate for use when producing cheese and sour-milk products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB7920374A GB2050797A (en) 1979-06-12 1979-06-12 A process for preparing a milk concentrate for use when producing cheese and sour-milk products

Publications (1)

Publication Number Publication Date
GB2050797A true GB2050797A (en) 1981-01-14

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GB7920374A Withdrawn GB2050797A (en) 1979-06-12 1979-06-12 A process for preparing a milk concentrate for use when producing cheese and sour-milk products

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0468560A1 (en) * 1990-07-23 1992-01-29 Unilever N.V. Protein dispersions in food products
US5356640A (en) * 1980-12-05 1994-10-18 The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization Process of making cheese by fermenting concentrated milk
US5356639A (en) * 1981-07-31 1994-10-18 Commonwealth Scientific And Industrial Research Organization/Australian Dairy Corporation Process for producing cheese containing substantially all the casein and whey proteins in milk
EP0638242A3 (en) * 1993-08-09 1995-03-22 Biotest Pharma Gmbh Method for sterilizing milk by filtration

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5356640A (en) * 1980-12-05 1994-10-18 The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization Process of making cheese by fermenting concentrated milk
US5356639A (en) * 1981-07-31 1994-10-18 Commonwealth Scientific And Industrial Research Organization/Australian Dairy Corporation Process for producing cheese containing substantially all the casein and whey proteins in milk
EP0468560A1 (en) * 1990-07-23 1992-01-29 Unilever N.V. Protein dispersions in food products
US5232731A (en) * 1990-07-23 1993-08-03 Van Den Bergh Foods Co., Division Of Conopco, Inc. Protein dispersions in food products
EP0638242A3 (en) * 1993-08-09 1995-03-22 Biotest Pharma Gmbh Method for sterilizing milk by filtration
US5576040A (en) * 1993-08-09 1996-11-19 Biotest Pharma Gmbh Process for the sterile filtration of milk

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