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 PDFInfo
- 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
- Authority
- GB
- 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- Withdrawn
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 41
- 239000008267 milk Substances 0.000 title claims abstract description 41
- 210000004080 milk Anatomy 0.000 title claims abstract description 41
- 239000012141 concentrate Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000013351 cheese Nutrition 0.000 title claims description 14
- 235000021262 sour milk Nutrition 0.000 title claims description 14
- 238000005374 membrane filtration Methods 0.000 claims abstract description 26
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 15
- 239000011575 calcium Substances 0.000 claims abstract description 15
- 235000020167 acidified milk Nutrition 0.000 claims abstract description 14
- 235000020200 pasteurised milk Nutrition 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 18
- 108010046377 Whey Proteins Proteins 0.000 claims description 8
- 102000007544 Whey Proteins Human genes 0.000 claims description 8
- 239000005018 casein Substances 0.000 claims description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 4
- 235000021240 caseins Nutrition 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 230000002779 inactivation Effects 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 235000008504 concentrate Nutrition 0.000 description 16
- 239000000047 product Substances 0.000 description 13
- 239000012528 membrane Substances 0.000 description 9
- 239000005862 Whey Substances 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 230000020477 pH reduction Effects 0.000 description 5
- 230000000721 bacterilogical effect Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000012465 retentate Substances 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 241000272470 Circus Species 0.000 description 1
- 206010053567 Coagulopathies Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/208—Fermentation 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
Landscapes
- 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.
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 |
Family
ID=10505783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| 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 |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2050797A (en) |
Cited By (4)
| 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 |
-
1979
- 1979-06-12 GB GB7920374A patent/GB2050797A/en not_active Withdrawn
Cited By (6)
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |
