CA2025392A1 - Method for milk processing - Google Patents
Method for milk processingInfo
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- CA2025392A1 CA2025392A1 CA 2025392 CA2025392A CA2025392A1 CA 2025392 A1 CA2025392 A1 CA 2025392A1 CA 2025392 CA2025392 CA 2025392 CA 2025392 A CA2025392 A CA 2025392A CA 2025392 A1 CA2025392 A1 CA 2025392A1
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- milk
- mass
- polysaccharide
- fraction
- fat
- Prior art date
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Abstract
METHOD FOR MILK PROCESSING
A B S T R A C T
The present invention relates to the milk industry.
The method comprises separation of at least one portion of milk into a fat fraction and nonfat milk with an acidity of 15 to 23°T, 5 to 100% by mass of the latter are treated with a polysaccharide having its molecular mass equal to 10,000 to 80,000 at a temperature ranging from 2 to 40°C till separation into a casein fraction and a polysaccharide frac-tion. The latter is concentrated to a concentrate with a mass share of dry solids of up to 40%. The concentrate is used as a polysaccharide in the treatment of nonfat milk, or its mixture with the polysaccharide fraction, the casein fraction separately or after mixing each of them with the fat fraction or with milk are delivered to the preparation of the desired products.
A B S T R A C T
The present invention relates to the milk industry.
The method comprises separation of at least one portion of milk into a fat fraction and nonfat milk with an acidity of 15 to 23°T, 5 to 100% by mass of the latter are treated with a polysaccharide having its molecular mass equal to 10,000 to 80,000 at a temperature ranging from 2 to 40°C till separation into a casein fraction and a polysaccharide frac-tion. The latter is concentrated to a concentrate with a mass share of dry solids of up to 40%. The concentrate is used as a polysaccharide in the treatment of nonfat milk, or its mixture with the polysaccharide fraction, the casein fraction separately or after mixing each of them with the fat fraction or with milk are delivered to the preparation of the desired products.
Description
2 ~ 2 ~ ~
~ETHOD FOR MILK PROCESSING
The present invention relates to dairy industry and, more particularly, to a met.hod for milk processing.
The method according to the present invention is use-ful for the manufacture of dairy products for a direct edible usage, as well as prefabricated produc~s with an enhanced bio-logical value employed in meat-dairy, food and confectione.ry in-dustries.
Conventional methods for milk processing known in the art comprise isolation, from a por~.ion of milk, of a fat frac-tion, cream, skimmed milk as a protein fraction by separation which is employed separately or in combination with the remain-ing portion of milk in controlled proportions for the manufac-ture of various dairy products (potable milk, diary and fer-mented-milk products, acid curd, cheese, butter, condensed :~
and dry products, casein and coprecipitates). ~;
In the production of dairy and fermented-milk beverages normalization of the component composition is effected only for the mass portion of fat which restric~s the opportuni-ties fo`r ~nlarging, the. range of new kinds of these products.
In the manufacutre of protein (acid curd, cheese) or condensed products (concentrated milk, dry milk), the composi-t.ion control effected with the view to obtaining a particular ratio between the components (fat/protein, fat/ dry degreased milk residue) neces~itates an additional normalization of the processed milk or cream; this control also accounts for ~25392 possible losses of fat wi~h the resulting whey, for the forma-tion of a product underrated as to ~he con~ent of fat, and for an eventual decrease in the product output per unit of the charged raw material.
It should be noted that the specific charac~er of con-ventional process stages for ~he manufac~ure of dairy products aiming at the predominant release, from the dairy raw materials, of fat, protein or their complexes inevitably defines the for-mation of secondary milk raw materials - buttermilk and whey.
In a multi-stage processing of the secondary raw materials full utilization of dry solids and biologically valuable com-ponents of milk cannot be ensured; besides, considerable amo-unts of non-proce~sible wastes are formed, i.e. the provision of a closed process cycle of a wa~ free production of dairy products for a direct edible usage is impossible.
The preparation of novel dairy products and widening of their range on the basis of conventional methods of milk pro-ce.ssing is ensured only due to modification of already known milk products by way of optimizing the con~ent of moisture, fat, salt and other components therein, controlling microbiolo-gical and biochemical processes.
The functional properties of individual components of milk do not enable a strict control of the milk products by using conventional process techniques and conditions especi-ally as regards keeping a predetermined ratio between fat and dry substances, fat and protein, fat: protein-carbohydrates;
it is also impossible to develop processes for the manufacture ~`k ~
2~3~2 of new kinds of dairy products of a predetermined composition based on the criteria of balancing individual ingredients, special-purpose products, as well as products exhibiting therar peutical and prophylactic properties.
Known in the art is a method for milk processing, or so-called milk "cracking" process (Ria, 1985, No. 353, Vergu-~ et M., Vegnet P., "Cracking du lait l'avering", 32-35, 39-40), comprising using a portion of milk in its intact form and sub-jecting another portion to separation into a fat fraction and a protein fraction (skimmed milk~ which are delivered for fur-ther processing for the preparation of respective food pro-ducts which comprises crystallization (fat, oil), ultracentri-l-;~ fugation (milk protein products, whey), coagulation (caseina-.~
tes, whey). The resulting whey is subjected to drying (dry whey), hydrolysis (glucose-galactose syrup), electrodialysis (demineralized whey), biological treatment (lipoid concentra-tes) with the formation of a permeate llactose, salts). The thus-obtained semi-finished milk products are used according ~` to their rheological (foaming, structurization, gelling), organoleptic (weak effect of sugar, formation of melaidines), or die.tic(content of basic aminaacids, formula of a mineral ba-lance) properties. Furthermore, the resulting fractions can be ; used as ingredients in other branches of the food industry (baking, confectionery). This process is of a multi-stage cha- -~
~ racter and does not rule out the formation of non-proces- `
`~ sible waste products (permeates). In addition, various physico-- 2~ 3:~2 , ,~
chemical methods employed for condensing, drying and recovery of proteins in combination with thermal factors resul~ in substantial structural and physico-chemical changes of pro~e-ins, in a loss of na~ural proper~ies of the recovered frac-tions, in a considerable lowering of the nutritive and biolo-gical value of the products, loss of their consumer characte-ristics.
It is an object of the present invention to provide a .
method for milk processing characterized by a waste-free tech-nique and ensuring the preparation of products with a high biological value.
The present invention relates to the provision of a me-thod for milk processing by way of an appropriate treatment of the protein fraction and use of the formed intermediate products in a closed process cycle which would have a waste-free procedure and enable preparation of products with a high biological value.
This ob~ect is accomplished by providing a method for milk processing by separation of at least one portion of milk .~
into a fat fraction and nonfa~ milk, wherein according to the present inventio~ 5-~00% by mass of nonfat milk with an acidity of 15-23 T are treated with a polysaccharide having a molecular mass of 10,000 to 80,000 at a temperature within the range of from 2 to 40C till separation into a casein frac-tion and a polysaccharide fraction: at least 70% of the latter are subjected to concentration at a temperature of 35 to 60C
to convert it into a concentrate with a mass portion of dry ~ ?
~: ' . . ~:
:~ 2~3~;~
" .
. solids of up to 40~ which is delivered to the treatment of ~he ~ nonfat milk as a polysaccharide, or this concentrate of the .... .
~ polysaccharide fraction, its mixture with the polysaccharide .i fraction, the casein fraction separately or af~er mixing each , .. . .
of them with the fat frac~ion or milk delivered ~o the prepa-i~ ration of the desired products.
':t.' In the process according to the present invention, owing to the use of a high-molecular polysccharide and utilization . of the formed new products: casein and polysaccharide frac-i t.ions, a concentrate of the latter employed separately or ~1 in combination with the whole milk or the fat fraction, it has ~,i ~
become possible to carry out a comprehensive processing of milk in a closed process cycle avoiding the formation of pro-~: ,-~duction wastes (permeates), secondary milk raw materials ; (dry and condensed.whey, buttermilk) necessitating an additio--~ ~ nal multi-stage reprocessing. In contrast to conventional con-`~ centrates (caseinates, coprecipitates) employed as protein ;l additives for the improvement.of structural and mechanical propertles of acid curds in the preparation of fermented milk products, the casein and polysaccharide fractions and a con- ~ :
centrate of the latter fraction possessing specific properties comprise radically new materials which, in combination with conventional ones (top milk, whole milk), on the basis of dif-ferent combinations thereof provide for an opportunity of crea-.~ tion of new forms of dairy and mixed products of a prede~ermin-r, '` ed composition with controllable consumer properties.
`~ They can be useful:
.
. .
,~ ' :
2 '.~
. - 6 -',-- as ~he main or additional raw-material component in the.development of new forms of dairy products of a purpose-fully formed composition as well as products for therapeutic, :: .
preventive and special applications, novel mixed products -dairy and fermented-milk beverages, fermented-milk fatty products '~! of a lowered caloric value, protein-fat products (pastes, ~$ various oils), protein (masses, pastes, cheese) structurized ~ (scufflé, gelly, mousses, creams), condensed and dried pro-.l ducts;
.l - as an additive for the enrichment of conven~ional pro-~; ducts with protein components in order to impart specific struc-~ tural and mechanical, physiological and biological propert.ies :~; ~ thereto-` : :~ . It is advisable that the polysaccharide fraction be con-: centrated by means of an elec~rodialysis trea~lnent t.o a con-tent of protein, carbohydrates and mineral substances in the ~ concentrate in.a mass.ratio therebetween of 1:1.3-1.7:0.12- .
`.~ : -0.18 respectively. This ensures preparation of the desired .
products with ~he predet.ermine.d characterist.ics of organolep-~` tic and consumer properties. It is also advisable that the . polysaccharide fraction be. subjected to fermentation, prior ~ . to the thickening, with lactase to a degree of lactose cleav- .
`~ age of 25-80. In this case it becomes possible to obtain a .. ~: concentrate of the polysaccharide fraction without crystals of lactose and wit.h improved taste characteristics owing to ~:
a higher content of monosaccharides therein.
. Discussed hereinbelow is the mechanism of the effect .~
2~2~3~f~ `
~ _ 7 _ , .
produced by the polysaccharide on nonfat milk in separation thereof into casein and polysaccharide fractions.
It is known that high-molecular biopolymers are incom-patible under particular condi~ions and they form diffe,rent phases during separation.
In mixing nonfat milk with a polysaccharide under condi-tions of incompatibility its stratification into two phases occurs; in the lower layer a casein fraction is formed (a concentrate of the protein fraction of milk) and a polysaccha-ride fraction is formed in the upper layer. Due to the diffe-rence in chemical potentials of nonfat milk and of ~he poly-saccharide a diffusion transfer through the interface of the protein fraction occurs from that part of the system which is occupied by macromolecules of the polysaccharide. The pro-cess optimization resides in the necessity of preparing a case~
in fraction containing a maximum number of protein particles. ,' The main parameter affecting the recovery of the casein frac-tion is concentration of the polysaccharide and its molecular mass. The po-lysaccharide molecular mass is determined on the basis of treatment of a maximum possible number of macromole-cules of,the protein of ~nonfat milk with a unit amount of the ~ .
' polysaccharide. In a qualitative aspect, the mechanism of fractionation could be represented in the following manner.
; In the interaction of macromolecules available in the same '~ medium differe,nt types of bonds participate: in particular, hydrogen and ion bonds, as well as hydrophobic and other forc-es. The total effect of these bonds is not the same for each . : .
.~
: :
- 2 ~ 3 ~ 2 .
., . of the phases. If the energy required for displacing macromole-cules from one phase into another is equal to ~ E, for the state of equilibrium the rat.io between coefficients of distri-bution and ~ E can be expressed by an equation:
~ , , C1 ~ E
`~ ~ eKT (I) wherein: C is the concentration; K is the Boltzmann's constant, T is the absolute temperature.
It is obvious that ~ E should depend on the size of the macromolecules.distributed within the phase, since the greater their hydrodynamic radius, the greater number of atoms or func-~- ~ tional superficial groups are accessible for molecules of ano-ther phase. With this assumption, the following formula des-cribing the distribution of macromolecules between the phases 1~ .
has been suggested:
. ;~ C~ e KT (2) :~
wherein: Cl is the concentration of the polysaccharide in `~ the polysaccharide phase:~ C2 is the concentration of the polysaccharide in the casein phase; M is the molecular mass;
is the factor independent of the molecular mass, but ` depending upon other propert.ies of a macromolecule such as : ~
` surface tension expressed by the ratio of free energy to a ~:
. ~
unit of the surface area.
, '' ~
- , ', '' ' , -, 2~2~3~2-, ' g .`~ .
For this reason, the charact.er of distribution between the phases depends to a great. extent on the size of macro-molecules, i.~. ~heir molecular mass, and on the properties of their surface. The ~.otal eff~ct defining the fractiona-tion can be formally divided into a number of various fac-tors depending on the size of particles or macromolecules, their hydrophobic character and the surface charge, as well as on their conformation defining the size and number of groups accessible for the solvent molecules.
The physico-chemical properties of polysaccharides are I ~ -defined by the degree of subst.itution and the rate of poly-merization or molecular mass. The greater the polysaccharide ~ :
molecular mass, the lower is its concentration in a respec-; tive phase, all other parameters being the same, according to formula .(~). Analysis of this formula shows that the use of -~ low-molecular polysaccharides with a molecular mass below 10,000 results in levelling out of concentrations of the poly-saccharide and casein in the coexisting phases and its pheno-.i menon of a thermodynamic incompatibility of biopolymers does not occur. In t.he case of using a polysaccharide with a mole-cular mass of over 80,000 the rate of achieving an equilibri-um between molecules of casein and polysaccharide would be limited by a high viscosity of the system and in this case the phenomenon of a thermodynamic incompatibility would not occur as well.
, .
,.,~,, :~ :
. 2~a3~2 " .
,'-The process of recovery of the casein fraction is af-fected by the acidity of nonfat milk and by the separation te,mperature. An acidity of milk above ~30T results in im-paired condi~ions for the separa~ion process, i.e. the con-centration of protein decreases in the casein fraction and increases in the polysaccharide fraction. Lactic acid, while being accumulated in nonfat milk, lowers the negatiue charge ., of casein mycelles and the la~ter are s~abilized by polyani-ons of the polysaccharide molecules, while being concenfra~-ed during this process in the polysaccharide phase.
,'~ ~ ~ The casein complex structure is also disrupted due to the effect of lactic acid,i.e. calcium phosphate and organic calclum which are important structural elements of the com-plex~are cleaved therefrom and their passing into the plasma ;~
of nonfat milk destabilizes casein micelles and changes the shape and slze of particles. The amount of partly soluble case,in increases and additional reactive groups interac~ing wlth~ the polysaccharide moIecules appear on the surface of ca- -'`,~
sein molecules thus hindering the process of separation.
q,~; ~ A charge in acidity of the system provides a certain '' ' I
; influence on the stability-and properties of the polysaccha-~; rlde whose macromolecules are in a colloidal state and charged ' , negatively due to dissociation of carboxy groups, thus re-sultlng ln their relative repulsion with respect to negat~ively ~ ,~
charged groups of casein. Acidification of the system lowers - ' .'~; .- .
~ ~ , , ~
2~2~ '2 .he degree of dissociation of ~.he polysaccharide molecule thus causing enhanced hydrophobic and hydrogen interact.ions of the polysaccharide molecules wi~.h each other and ~he in-teraction wi~h t,he molecule.s of pro~ein particles of casein.
The origination of additional reactive groups in molecules of the polysaccharide and casein at a lowered acidity results -in impaired conditions of separation of nonfat milk into '~
fractions.
With a decrease in the ac.idity of nonfat milk below 14T
methoxy groups are saponified and the polysaccharide molecul-ar mass decreases. This results in a lower incompatibility hindering fractionat,ion of nonfat milk. Lowering of tempera-ture below 2C in the t,reatment of milk wi~h the polysaccha-ride will not give a desired effect, since macromolecules of protein and polysaccharide are of a low mobility and their effect on one another is minimal. With a temperature increase above 40C an accelerat.ed precipitation of the casein frac-tion occurs, but in this case conformation changes of protein macromolecules are possible which might result in changed processibility characteristics of the casein fraction. Since , "
the conditions of t.he process of ~.reatment of nonfat milk ' with the polysaccharides are chosen so that the latter does not change it.s properties upon precipitation in the polysac-charlde fraction, lt is advisable to use it as the polysac- ~' . , charide for the purpose of saving the polysaccharide and a 2~3~2 minimal change in biological properties of milk components.
For processing, milk was used which had the mass share of dry substances of 11.8% including 3.5% by mass of fat, in the amount of loo, ooo kg. A portion of milk in the amount of 41,445 kg was delivered to the preparation of potable milk, while another portion in the amount of 58,555 kg was delivered ~o separation into a fat frac~.ion - top milk with the mass share of fat of 20.0, 24.0, 25.8, 31.8% and the mass share of dry solids of 27.1, 31.2, 33.0, 38.,% respec~ively ' ' and nonfat milk in the amount of 49.995 kg.
From the resulting nonfat milk 2,500 kg (5~ by mass) of milk with the acidity of ~3T were treated with a polysac-charide having its molecular mass of ~0,000 at the tempera-ture of 2C ànd the remaining milk in the amoun~ of 47,495 kg was delivered to-mixing with the whole milk in normalizati- -~.
on of the starting raw materials for the production of potab-le milk, dairy and fermented-milk beverages, preparation of , .
a leaven. The treatment with the polysaccharide gave the casein fraction with the mass share of dry solids of 17% in the amount of 425 kg which was used as a base ~40% by mass) ,.
in the preparation of a protein product of a 18~ fat content.
The thus-produced polysaccharide fraction was subjected to concentra~.ing at ~he tempera~.ure of 35C by way of electro-dialysis to the content of dry substances of 40% by mass. The recovered concentrate of the polysaccharide fraction in the ~2 ~
.:
~,. 13 x~
amount of 450 kg was used as an enrichment agent (3% by ~:, . . .
'.,' mass) in the preparation of a dairy beverage and fermented- ~- -~ milk beverages of a 1.0 and 2.0 fat conten~ respectively, while 5~ by mass - for ~he preparation of a protein-fat pro-duct.
.~` Table 1 he,reinbelow shows the data on the distribution i of the raw-material components obtained in processing of milk and the products obtained therefrom with indication of their composition.
~,; Table ~ gives other examples illustrating embodime.nts .
of the method according to the present invention following the procedure of the above-described Examplel with indica~
tion of conditions of separation of nonfat milk into casein and~polysaccharide fractions and thickening of the latter fractionO Tables.3 to 6-show the data on distribution of the raw-material components obtained in the treatment of milk a~nd the, desired products manufactured from them with indica-tion~f the. composition:according to Examples 1-4. ~ :
ExampIe 6 ,,~
1oq~ooo kg ,of milk, wi~h the. mass share of dry substances of 12%,~ including that of fat of 3.6% were subjected ~.o pro-cessing. Forthe production of potable milk, dairy and fer-ment.ed-milk beverages 69,834 kg of whole milk were used, while the remaining 30,166 kg of milk were subjected to separa~ion for recovering top milk with the mass share of fat of 15,5, I ~
I ~.;;
2~3~2 Table 1 No. P r o d u c t Raw materials, kg whole non- top milk wlth the fat mass milk, fat share, ~:
~ETHOD FOR MILK PROCESSING
The present invention relates to dairy industry and, more particularly, to a met.hod for milk processing.
The method according to the present invention is use-ful for the manufacture of dairy products for a direct edible usage, as well as prefabricated produc~s with an enhanced bio-logical value employed in meat-dairy, food and confectione.ry in-dustries.
Conventional methods for milk processing known in the art comprise isolation, from a por~.ion of milk, of a fat frac-tion, cream, skimmed milk as a protein fraction by separation which is employed separately or in combination with the remain-ing portion of milk in controlled proportions for the manufac-ture of various dairy products (potable milk, diary and fer-mented-milk products, acid curd, cheese, butter, condensed :~
and dry products, casein and coprecipitates). ~;
In the production of dairy and fermented-milk beverages normalization of the component composition is effected only for the mass portion of fat which restric~s the opportuni-ties fo`r ~nlarging, the. range of new kinds of these products.
In the manufacutre of protein (acid curd, cheese) or condensed products (concentrated milk, dry milk), the composi-t.ion control effected with the view to obtaining a particular ratio between the components (fat/protein, fat/ dry degreased milk residue) neces~itates an additional normalization of the processed milk or cream; this control also accounts for ~25392 possible losses of fat wi~h the resulting whey, for the forma-tion of a product underrated as to ~he con~ent of fat, and for an eventual decrease in the product output per unit of the charged raw material.
It should be noted that the specific charac~er of con-ventional process stages for ~he manufac~ure of dairy products aiming at the predominant release, from the dairy raw materials, of fat, protein or their complexes inevitably defines the for-mation of secondary milk raw materials - buttermilk and whey.
In a multi-stage processing of the secondary raw materials full utilization of dry solids and biologically valuable com-ponents of milk cannot be ensured; besides, considerable amo-unts of non-proce~sible wastes are formed, i.e. the provision of a closed process cycle of a wa~ free production of dairy products for a direct edible usage is impossible.
The preparation of novel dairy products and widening of their range on the basis of conventional methods of milk pro-ce.ssing is ensured only due to modification of already known milk products by way of optimizing the con~ent of moisture, fat, salt and other components therein, controlling microbiolo-gical and biochemical processes.
The functional properties of individual components of milk do not enable a strict control of the milk products by using conventional process techniques and conditions especi-ally as regards keeping a predetermined ratio between fat and dry substances, fat and protein, fat: protein-carbohydrates;
it is also impossible to develop processes for the manufacture ~`k ~
2~3~2 of new kinds of dairy products of a predetermined composition based on the criteria of balancing individual ingredients, special-purpose products, as well as products exhibiting therar peutical and prophylactic properties.
Known in the art is a method for milk processing, or so-called milk "cracking" process (Ria, 1985, No. 353, Vergu-~ et M., Vegnet P., "Cracking du lait l'avering", 32-35, 39-40), comprising using a portion of milk in its intact form and sub-jecting another portion to separation into a fat fraction and a protein fraction (skimmed milk~ which are delivered for fur-ther processing for the preparation of respective food pro-ducts which comprises crystallization (fat, oil), ultracentri-l-;~ fugation (milk protein products, whey), coagulation (caseina-.~
tes, whey). The resulting whey is subjected to drying (dry whey), hydrolysis (glucose-galactose syrup), electrodialysis (demineralized whey), biological treatment (lipoid concentra-tes) with the formation of a permeate llactose, salts). The thus-obtained semi-finished milk products are used according ~` to their rheological (foaming, structurization, gelling), organoleptic (weak effect of sugar, formation of melaidines), or die.tic(content of basic aminaacids, formula of a mineral ba-lance) properties. Furthermore, the resulting fractions can be ; used as ingredients in other branches of the food industry (baking, confectionery). This process is of a multi-stage cha- -~
~ racter and does not rule out the formation of non-proces- `
`~ sible waste products (permeates). In addition, various physico-- 2~ 3:~2 , ,~
chemical methods employed for condensing, drying and recovery of proteins in combination with thermal factors resul~ in substantial structural and physico-chemical changes of pro~e-ins, in a loss of na~ural proper~ies of the recovered frac-tions, in a considerable lowering of the nutritive and biolo-gical value of the products, loss of their consumer characte-ristics.
It is an object of the present invention to provide a .
method for milk processing characterized by a waste-free tech-nique and ensuring the preparation of products with a high biological value.
The present invention relates to the provision of a me-thod for milk processing by way of an appropriate treatment of the protein fraction and use of the formed intermediate products in a closed process cycle which would have a waste-free procedure and enable preparation of products with a high biological value.
This ob~ect is accomplished by providing a method for milk processing by separation of at least one portion of milk .~
into a fat fraction and nonfa~ milk, wherein according to the present inventio~ 5-~00% by mass of nonfat milk with an acidity of 15-23 T are treated with a polysaccharide having a molecular mass of 10,000 to 80,000 at a temperature within the range of from 2 to 40C till separation into a casein frac-tion and a polysaccharide fraction: at least 70% of the latter are subjected to concentration at a temperature of 35 to 60C
to convert it into a concentrate with a mass portion of dry ~ ?
~: ' . . ~:
:~ 2~3~;~
" .
. solids of up to 40~ which is delivered to the treatment of ~he ~ nonfat milk as a polysaccharide, or this concentrate of the .... .
~ polysaccharide fraction, its mixture with the polysaccharide .i fraction, the casein fraction separately or af~er mixing each , .. . .
of them with the fat frac~ion or milk delivered ~o the prepa-i~ ration of the desired products.
':t.' In the process according to the present invention, owing to the use of a high-molecular polysccharide and utilization . of the formed new products: casein and polysaccharide frac-i t.ions, a concentrate of the latter employed separately or ~1 in combination with the whole milk or the fat fraction, it has ~,i ~
become possible to carry out a comprehensive processing of milk in a closed process cycle avoiding the formation of pro-~: ,-~duction wastes (permeates), secondary milk raw materials ; (dry and condensed.whey, buttermilk) necessitating an additio--~ ~ nal multi-stage reprocessing. In contrast to conventional con-`~ centrates (caseinates, coprecipitates) employed as protein ;l additives for the improvement.of structural and mechanical propertles of acid curds in the preparation of fermented milk products, the casein and polysaccharide fractions and a con- ~ :
centrate of the latter fraction possessing specific properties comprise radically new materials which, in combination with conventional ones (top milk, whole milk), on the basis of dif-ferent combinations thereof provide for an opportunity of crea-.~ tion of new forms of dairy and mixed products of a prede~ermin-r, '` ed composition with controllable consumer properties.
`~ They can be useful:
.
. .
,~ ' :
2 '.~
. - 6 -',-- as ~he main or additional raw-material component in the.development of new forms of dairy products of a purpose-fully formed composition as well as products for therapeutic, :: .
preventive and special applications, novel mixed products -dairy and fermented-milk beverages, fermented-milk fatty products '~! of a lowered caloric value, protein-fat products (pastes, ~$ various oils), protein (masses, pastes, cheese) structurized ~ (scufflé, gelly, mousses, creams), condensed and dried pro-.l ducts;
.l - as an additive for the enrichment of conven~ional pro-~; ducts with protein components in order to impart specific struc-~ tural and mechanical, physiological and biological propert.ies :~; ~ thereto-` : :~ . It is advisable that the polysaccharide fraction be con-: centrated by means of an elec~rodialysis trea~lnent t.o a con-tent of protein, carbohydrates and mineral substances in the ~ concentrate in.a mass.ratio therebetween of 1:1.3-1.7:0.12- .
`.~ : -0.18 respectively. This ensures preparation of the desired .
products with ~he predet.ermine.d characterist.ics of organolep-~` tic and consumer properties. It is also advisable that the . polysaccharide fraction be. subjected to fermentation, prior ~ . to the thickening, with lactase to a degree of lactose cleav- .
`~ age of 25-80. In this case it becomes possible to obtain a .. ~: concentrate of the polysaccharide fraction without crystals of lactose and wit.h improved taste characteristics owing to ~:
a higher content of monosaccharides therein.
. Discussed hereinbelow is the mechanism of the effect .~
2~2~3~f~ `
~ _ 7 _ , .
produced by the polysaccharide on nonfat milk in separation thereof into casein and polysaccharide fractions.
It is known that high-molecular biopolymers are incom-patible under particular condi~ions and they form diffe,rent phases during separation.
In mixing nonfat milk with a polysaccharide under condi-tions of incompatibility its stratification into two phases occurs; in the lower layer a casein fraction is formed (a concentrate of the protein fraction of milk) and a polysaccha-ride fraction is formed in the upper layer. Due to the diffe-rence in chemical potentials of nonfat milk and of ~he poly-saccharide a diffusion transfer through the interface of the protein fraction occurs from that part of the system which is occupied by macromolecules of the polysaccharide. The pro-cess optimization resides in the necessity of preparing a case~
in fraction containing a maximum number of protein particles. ,' The main parameter affecting the recovery of the casein frac-tion is concentration of the polysaccharide and its molecular mass. The po-lysaccharide molecular mass is determined on the basis of treatment of a maximum possible number of macromole-cules of,the protein of ~nonfat milk with a unit amount of the ~ .
' polysaccharide. In a qualitative aspect, the mechanism of fractionation could be represented in the following manner.
; In the interaction of macromolecules available in the same '~ medium differe,nt types of bonds participate: in particular, hydrogen and ion bonds, as well as hydrophobic and other forc-es. The total effect of these bonds is not the same for each . : .
.~
: :
- 2 ~ 3 ~ 2 .
., . of the phases. If the energy required for displacing macromole-cules from one phase into another is equal to ~ E, for the state of equilibrium the rat.io between coefficients of distri-bution and ~ E can be expressed by an equation:
~ , , C1 ~ E
`~ ~ eKT (I) wherein: C is the concentration; K is the Boltzmann's constant, T is the absolute temperature.
It is obvious that ~ E should depend on the size of the macromolecules.distributed within the phase, since the greater their hydrodynamic radius, the greater number of atoms or func-~- ~ tional superficial groups are accessible for molecules of ano-ther phase. With this assumption, the following formula des-cribing the distribution of macromolecules between the phases 1~ .
has been suggested:
. ;~ C~ e KT (2) :~
wherein: Cl is the concentration of the polysaccharide in `~ the polysaccharide phase:~ C2 is the concentration of the polysaccharide in the casein phase; M is the molecular mass;
is the factor independent of the molecular mass, but ` depending upon other propert.ies of a macromolecule such as : ~
` surface tension expressed by the ratio of free energy to a ~:
. ~
unit of the surface area.
, '' ~
- , ', '' ' , -, 2~2~3~2-, ' g .`~ .
For this reason, the charact.er of distribution between the phases depends to a great. extent on the size of macro-molecules, i.~. ~heir molecular mass, and on the properties of their surface. The ~.otal eff~ct defining the fractiona-tion can be formally divided into a number of various fac-tors depending on the size of particles or macromolecules, their hydrophobic character and the surface charge, as well as on their conformation defining the size and number of groups accessible for the solvent molecules.
The physico-chemical properties of polysaccharides are I ~ -defined by the degree of subst.itution and the rate of poly-merization or molecular mass. The greater the polysaccharide ~ :
molecular mass, the lower is its concentration in a respec-; tive phase, all other parameters being the same, according to formula .(~). Analysis of this formula shows that the use of -~ low-molecular polysaccharides with a molecular mass below 10,000 results in levelling out of concentrations of the poly-saccharide and casein in the coexisting phases and its pheno-.i menon of a thermodynamic incompatibility of biopolymers does not occur. In t.he case of using a polysaccharide with a mole-cular mass of over 80,000 the rate of achieving an equilibri-um between molecules of casein and polysaccharide would be limited by a high viscosity of the system and in this case the phenomenon of a thermodynamic incompatibility would not occur as well.
, .
,.,~,, :~ :
. 2~a3~2 " .
,'-The process of recovery of the casein fraction is af-fected by the acidity of nonfat milk and by the separation te,mperature. An acidity of milk above ~30T results in im-paired condi~ions for the separa~ion process, i.e. the con-centration of protein decreases in the casein fraction and increases in the polysaccharide fraction. Lactic acid, while being accumulated in nonfat milk, lowers the negatiue charge ., of casein mycelles and the la~ter are s~abilized by polyani-ons of the polysaccharide molecules, while being concenfra~-ed during this process in the polysaccharide phase.
,'~ ~ ~ The casein complex structure is also disrupted due to the effect of lactic acid,i.e. calcium phosphate and organic calclum which are important structural elements of the com-plex~are cleaved therefrom and their passing into the plasma ;~
of nonfat milk destabilizes casein micelles and changes the shape and slze of particles. The amount of partly soluble case,in increases and additional reactive groups interac~ing wlth~ the polysaccharide moIecules appear on the surface of ca- -'`,~
sein molecules thus hindering the process of separation.
q,~; ~ A charge in acidity of the system provides a certain '' ' I
; influence on the stability-and properties of the polysaccha-~; rlde whose macromolecules are in a colloidal state and charged ' , negatively due to dissociation of carboxy groups, thus re-sultlng ln their relative repulsion with respect to negat~ively ~ ,~
charged groups of casein. Acidification of the system lowers - ' .'~; .- .
~ ~ , , ~
2~2~ '2 .he degree of dissociation of ~.he polysaccharide molecule thus causing enhanced hydrophobic and hydrogen interact.ions of the polysaccharide molecules wi~.h each other and ~he in-teraction wi~h t,he molecule.s of pro~ein particles of casein.
The origination of additional reactive groups in molecules of the polysaccharide and casein at a lowered acidity results -in impaired conditions of separation of nonfat milk into '~
fractions.
With a decrease in the ac.idity of nonfat milk below 14T
methoxy groups are saponified and the polysaccharide molecul-ar mass decreases. This results in a lower incompatibility hindering fractionat,ion of nonfat milk. Lowering of tempera-ture below 2C in the t,reatment of milk wi~h the polysaccha-ride will not give a desired effect, since macromolecules of protein and polysaccharide are of a low mobility and their effect on one another is minimal. With a temperature increase above 40C an accelerat.ed precipitation of the casein frac-tion occurs, but in this case conformation changes of protein macromolecules are possible which might result in changed processibility characteristics of the casein fraction. Since , "
the conditions of t.he process of ~.reatment of nonfat milk ' with the polysaccharides are chosen so that the latter does not change it.s properties upon precipitation in the polysac-charlde fraction, lt is advisable to use it as the polysac- ~' . , charide for the purpose of saving the polysaccharide and a 2~3~2 minimal change in biological properties of milk components.
For processing, milk was used which had the mass share of dry substances of 11.8% including 3.5% by mass of fat, in the amount of loo, ooo kg. A portion of milk in the amount of 41,445 kg was delivered to the preparation of potable milk, while another portion in the amount of 58,555 kg was delivered ~o separation into a fat frac~.ion - top milk with the mass share of fat of 20.0, 24.0, 25.8, 31.8% and the mass share of dry solids of 27.1, 31.2, 33.0, 38.,% respec~ively ' ' and nonfat milk in the amount of 49.995 kg.
From the resulting nonfat milk 2,500 kg (5~ by mass) of milk with the acidity of ~3T were treated with a polysac-charide having its molecular mass of ~0,000 at the tempera-ture of 2C ànd the remaining milk in the amoun~ of 47,495 kg was delivered to-mixing with the whole milk in normalizati- -~.
on of the starting raw materials for the production of potab-le milk, dairy and fermented-milk beverages, preparation of , .
a leaven. The treatment with the polysaccharide gave the casein fraction with the mass share of dry solids of 17% in the amount of 425 kg which was used as a base ~40% by mass) ,.
in the preparation of a protein product of a 18~ fat content.
The thus-produced polysaccharide fraction was subjected to concentra~.ing at ~he tempera~.ure of 35C by way of electro-dialysis to the content of dry substances of 40% by mass. The recovered concentrate of the polysaccharide fraction in the ~2 ~
.:
~,. 13 x~
amount of 450 kg was used as an enrichment agent (3% by ~:, . . .
'.,' mass) in the preparation of a dairy beverage and fermented- ~- -~ milk beverages of a 1.0 and 2.0 fat conten~ respectively, while 5~ by mass - for ~he preparation of a protein-fat pro-duct.
.~` Table 1 he,reinbelow shows the data on the distribution i of the raw-material components obtained in processing of milk and the products obtained therefrom with indication of their composition.
~,; Table ~ gives other examples illustrating embodime.nts .
of the method according to the present invention following the procedure of the above-described Examplel with indica~
tion of conditions of separation of nonfat milk into casein and~polysaccharide fractions and thickening of the latter fractionO Tables.3 to 6-show the data on distribution of the raw-material components obtained in the treatment of milk a~nd the, desired products manufactured from them with indica-tion~f the. composition:according to Examples 1-4. ~ :
ExampIe 6 ,,~
1oq~ooo kg ,of milk, wi~h the. mass share of dry substances of 12%,~ including that of fat of 3.6% were subjected ~.o pro-cessing. Forthe production of potable milk, dairy and fer-ment.ed-milk beverages 69,834 kg of whole milk were used, while the remaining 30,166 kg of milk were subjected to separa~ion for recovering top milk with the mass share of fat of 15,5, I ~
I ~.;;
2~3~2 Table 1 No. P r o d u c t Raw materials, kg whole non- top milk wlth the fat mass milk, fat share, ~:
3,5% milk 20.0 24.025.8 31.8 1. Potable milk,2.5% 28,600 11,400 - - - -2. Mel~ed milk, 1% 4,865 12,205 3. Potable nonfat milk - 3,935 4. Milk beverage,1.0% 1,140 2,740 5. Fermented milk beverage,~2.0%3,420 ~,400 6. Lapper milk, 1.0%3,420 8,580 - - - -7. Nonfat kefir - 6,000 8.~Sour~cream, 25% - 100 - - 3,400 9.~Fermented milk - protein-fat pro-duct, 22% - 90 - 2,760 " ~ 10.Top milk, 20% - - 1.400 - - -`~ 11. Protein product, ` 18% - 45 - - - 600 TOTAL: 41,445 47,495 1,400 2,760 3,400 600 ~`,s~,. ` ' ~ ' ' , ~` ~
:
2~2~3~2 . . ..
,~
~ Table 1 (continued) . . _ ~. No Raw material~, kg Product~
Case~n fraction, Polysaccharide Amount, Mass share,96 17% of dry mat- fraction, 3096 of kg fat dry matter . ter. dry matter kg % by mass kgby mass 1. - - - - 40,000 2.5 11.0 ll 2. - - - - 17~070 1.0 9.5 3~;; 3. - - - - 3,935 - 8.3 ` ~ 4. - - 120 3 4,000 1.0 10.0 ;. ~:
=~ 5. - - 180 3 6,000 2.0 11 .0 ~ :
6. - - - - 1 2,000 1.0 9.5 7 6j000 8.3 .~
`~ 8. - - - - 3,500 25.0 32.5 9. - - 150 5 3,000 22.0 30.5 ;. 10. - - - - 1 ,400 20.0 27.1 11 . 425 40 - - 1,070 18.0 28.5 - TOTAL:425 - 450 - 97,975 - _ ; , '~ " . ` ' I ! ;
~ ~ Table 2 ~." -EYam- Whole milk Nonfat milk . ~ .
p;e No. Supplied, kg Supplied, kg To sepa- Aci- Separa- ~.
ration, ~ tlon ~.:
to process- to se- After se- To se.- % by T tempe- :~
ing para- paration para- mass rature, tion tion O
1. 100,000 56~84050~020 20,000 40 16 40 .. ~ , . . : , . , ~, .. ~ .. ..... ... . .
2~2~3~2 ; ~
~ 16 ~
r ~: Table 2 (continued) ,, 1 2 3 4 5 6 7 8 _ :
i~ 2 100,00057,908 50,000 2,500 5 23 2 3 100.00058~006 51,360 20,850 40.6 16 40 :
4 100,00054,'~10 50,000 25,000 50 16 2 i 5 100,000100,000 92,893 92,893 100 20 20 ~ :.
~ ., Table 2 ~continued) Examp- Molecular Temperature Casein frac- Polysaccharide le No. mass of of concentra- tion, kg fraction, kg `::-: the poly- tion of the with the mass share : - :
saccha- polysaccha- of dry solids, ~ - -. ride ride frac-ion, C 30 6 ~-:
i 1 9 to 11 12 13 ~.
.-20 000 35 3,260 3,596 400 2.~ 80~000 55 470 1,500 -3. 80,000 60 3~878 3,690 -`4. 40~000 55 4,625 2,852 6,113 ~ S. 35~000 S0 18,267 17~557 ,~,' i ' ' ' ' .`,.-~ ::
,~.~,'~ , , , `, ! .:
' :, 2~2~3~2 .
- Table 3 No. Product Raw materials, kg Whole Nonfa~ Top milk wi~h the Casein frac-milk, milk mass share of fa~, tion, 17%
3-5% % o~ dry sub-stances 24.0 50.0 kg~ by mass !. Potable milk,3.2% 10,909 1,013 2. Milk beverage,2.0% 19,141 12,760 -3. Milk beverage,1.0% 2,850 6,650 - - - -4. Fermented-milk beverage, 2.0%10,260 6S840 .~ "~
5. Non-fat fermented mllk beverage- -2,557 6. Fermented-mllk pro- ;
teln-fat product,22% - 200 5,560 - - -7. Protein product, 14~ - - - 1t260 3,26072 -8. Structurized product -9. Whipped product TOTAL i 1l43,16;0 30,020 5,560 1,260 3~260 ! '- ' ~''` ' ' ~
~ .
~ ':' - 18 - 2~2~3~
, . , . Table 3 (continued) ~ ~
i,, .
No. Raw materials, kg P r o d u c t ~-; :
Polysaccharide phase with the Amount, kg Mass share, %
mass share of dry solids of Fat Dry sub-;, 6.7~ 30~ stanoes ,.` kg % mass kg % mass , I - - - - 11,9~2 3.2 11.5 2 - - 1,680 5 33,580 2.0 11.4 3 - - 500 5 10,000 1.0 10.4 4 - - 900 5 18~000 2.0 11.4 - - 135 4 2,69~ - 9.4 6 - - 300 5 6,060 ~2.0 30.4 7 - - - - 4,520 14.0 28.6 8 - - 391 41 954 - 75.0 . ~
: 9 400 80 - - 500 : TOTAL:
. 400 - 3~596 - 881228 . ~
20, 26 and 30~ and the mass share of dry substances of 23.5, .
20.5, 33.0 and 36;~6 ~ respectively. Out of 24,660 kg of non-fat milk 2,500 kg (10~ by mass) with the acidity of 18T were ~- treated with a polysaccharide having molecular mass of lO,OOO
at the te.mperature of 2C, while the remaining nonfat milk in the amount of 22,160 kg was delivered to mixing with whole milk during normalization of the starting raw materials for the production of milk and dairy products. 400 kg l47% by mass) ' 2~392 Table 4 , No. Product Raw materials, kg Whole Nonfat Top milk with the mllk, milk mass share of fat,~ of 1 2 3 4 S 6 7 -;~
1 1. Potable milk,2.5% 33,21614,784 - - -;~l 2. Milk bevera~e,1.0~ 2,430 6,300 - - -1 3- Potable milk, nonfat - 10~000 4. Fermented-milk beve-rage, 2.0% 5,500 4,200 5. Fermented-milk beve- ~ -rage, 1.0% 946 2,444 - - -6. Fermented-milk be.ve.-~; rage, nonfat - 9,622 - ~ -7. Top mllk, 20% - - - - 3~348 ` ~ 8. Fermented-milk prote-in-fat product, 35% - 90 2,820 9. Fermented-milk protein-fat product, 17% 1 i ;_ 60 - 1,740 !
, TOTAL: 42~092 47~500 2~820 1~740 3J348 :
` ~ :
:;
`:~ ~:
I
f~
2~2~392 , . .. .
.. . .
Table 4 (continued) No. Raw materials, kg Product Casein fraction, Polysaccharide Amoun~,kg Mass share,~,of 17% of dry sub- fraction, 30%
stances of dry substances ~ances j kg~i mass kg % mass I - - - -48,000 ~.S11.0 2 270 30 - -9,000 I.O10.0 3 - - - - 10~00~ - 8.5 4 - - 300 3 10,000 2.011.5 S - - 110 3 3,500 1.010.5 6 - - - - 9,62~ - 8.5 - - 3,348 20.027.1 8 - - 90 3 3yO00 35.04~.5 ~7~ . 9 200 10 - - 2,000 17.0~5.6 1 TOTAL: 4iO - 500 - 98,470 ~ , Table 5 .
No. Product Raw materials - kq , Whole Nonfat Top milk with the mass share milk, of fat, ~ of 3.6% 38.0 25.3 15.5 78 25.8 . . . _ 1. Potable milk,2.5% 23,030 10~270 -. Milk beverage,2.5% 1~870 640 3. Milk beverage,2.0~ 9~900 6,840 -4. Milk beverage,1.0% 1~080 2~640 -2 ~
Table 5 (continued) 12 3 4 ' 6 7 8 9 _ Fermented-milk be-verage, ~.0% 2,8742,008 6. Fermented-milk be-~.
verage, 1.0% 3,2407,920 - _ _ _ _ 7. Fermented-milk pro-tein-fa~ product,35% - 61 1,840 - - - -8. Fermented-milk pro-tein-fat product,22% - 1~0 - 3~80 - - -9. Sour cream,15% - 11 - - 336 ~ .
:
2~2~3~2 . . ..
,~
~ Table 1 (continued) . . _ ~. No Raw material~, kg Product~
Case~n fraction, Polysaccharide Amount, Mass share,96 17% of dry mat- fraction, 3096 of kg fat dry matter . ter. dry matter kg % by mass kgby mass 1. - - - - 40,000 2.5 11.0 ll 2. - - - - 17~070 1.0 9.5 3~;; 3. - - - - 3,935 - 8.3 ` ~ 4. - - 120 3 4,000 1.0 10.0 ;. ~:
=~ 5. - - 180 3 6,000 2.0 11 .0 ~ :
6. - - - - 1 2,000 1.0 9.5 7 6j000 8.3 .~
`~ 8. - - - - 3,500 25.0 32.5 9. - - 150 5 3,000 22.0 30.5 ;. 10. - - - - 1 ,400 20.0 27.1 11 . 425 40 - - 1,070 18.0 28.5 - TOTAL:425 - 450 - 97,975 - _ ; , '~ " . ` ' I ! ;
~ ~ Table 2 ~." -EYam- Whole milk Nonfat milk . ~ .
p;e No. Supplied, kg Supplied, kg To sepa- Aci- Separa- ~.
ration, ~ tlon ~.:
to process- to se- After se- To se.- % by T tempe- :~
ing para- paration para- mass rature, tion tion O
1. 100,000 56~84050~020 20,000 40 16 40 .. ~ , . . : , . , ~, .. ~ .. ..... ... . .
2~2~3~2 ; ~
~ 16 ~
r ~: Table 2 (continued) ,, 1 2 3 4 5 6 7 8 _ :
i~ 2 100,00057,908 50,000 2,500 5 23 2 3 100.00058~006 51,360 20,850 40.6 16 40 :
4 100,00054,'~10 50,000 25,000 50 16 2 i 5 100,000100,000 92,893 92,893 100 20 20 ~ :.
~ ., Table 2 ~continued) Examp- Molecular Temperature Casein frac- Polysaccharide le No. mass of of concentra- tion, kg fraction, kg `::-: the poly- tion of the with the mass share : - :
saccha- polysaccha- of dry solids, ~ - -. ride ride frac-ion, C 30 6 ~-:
i 1 9 to 11 12 13 ~.
.-20 000 35 3,260 3,596 400 2.~ 80~000 55 470 1,500 -3. 80,000 60 3~878 3,690 -`4. 40~000 55 4,625 2,852 6,113 ~ S. 35~000 S0 18,267 17~557 ,~,' i ' ' ' ' .`,.-~ ::
,~.~,'~ , , , `, ! .:
' :, 2~2~3~2 .
- Table 3 No. Product Raw materials, kg Whole Nonfa~ Top milk wi~h the Casein frac-milk, milk mass share of fa~, tion, 17%
3-5% % o~ dry sub-stances 24.0 50.0 kg~ by mass !. Potable milk,3.2% 10,909 1,013 2. Milk beverage,2.0% 19,141 12,760 -3. Milk beverage,1.0% 2,850 6,650 - - - -4. Fermented-milk beverage, 2.0%10,260 6S840 .~ "~
5. Non-fat fermented mllk beverage- -2,557 6. Fermented-mllk pro- ;
teln-fat product,22% - 200 5,560 - - -7. Protein product, 14~ - - - 1t260 3,26072 -8. Structurized product -9. Whipped product TOTAL i 1l43,16;0 30,020 5,560 1,260 3~260 ! '- ' ~''` ' ' ~
~ .
~ ':' - 18 - 2~2~3~
, . , . Table 3 (continued) ~ ~
i,, .
No. Raw materials, kg P r o d u c t ~-; :
Polysaccharide phase with the Amount, kg Mass share, %
mass share of dry solids of Fat Dry sub-;, 6.7~ 30~ stanoes ,.` kg % mass kg % mass , I - - - - 11,9~2 3.2 11.5 2 - - 1,680 5 33,580 2.0 11.4 3 - - 500 5 10,000 1.0 10.4 4 - - 900 5 18~000 2.0 11.4 - - 135 4 2,69~ - 9.4 6 - - 300 5 6,060 ~2.0 30.4 7 - - - - 4,520 14.0 28.6 8 - - 391 41 954 - 75.0 . ~
: 9 400 80 - - 500 : TOTAL:
. 400 - 3~596 - 881228 . ~
20, 26 and 30~ and the mass share of dry substances of 23.5, .
20.5, 33.0 and 36;~6 ~ respectively. Out of 24,660 kg of non-fat milk 2,500 kg (10~ by mass) with the acidity of 18T were ~- treated with a polysaccharide having molecular mass of lO,OOO
at the te.mperature of 2C, while the remaining nonfat milk in the amount of 22,160 kg was delivered to mixing with whole milk during normalization of the starting raw materials for the production of milk and dairy products. 400 kg l47% by mass) ' 2~392 Table 4 , No. Product Raw materials, kg Whole Nonfat Top milk with the mllk, milk mass share of fat,~ of 1 2 3 4 S 6 7 -;~
1 1. Potable milk,2.5% 33,21614,784 - - -;~l 2. Milk bevera~e,1.0~ 2,430 6,300 - - -1 3- Potable milk, nonfat - 10~000 4. Fermented-milk beve-rage, 2.0% 5,500 4,200 5. Fermented-milk beve- ~ -rage, 1.0% 946 2,444 - - -6. Fermented-milk be.ve.-~; rage, nonfat - 9,622 - ~ -7. Top mllk, 20% - - - - 3~348 ` ~ 8. Fermented-milk prote-in-fat product, 35% - 90 2,820 9. Fermented-milk protein-fat product, 17% 1 i ;_ 60 - 1,740 !
, TOTAL: 42~092 47~500 2~820 1~740 3J348 :
` ~ :
:;
`:~ ~:
I
f~
2~2~392 , . .. .
.. . .
Table 4 (continued) No. Raw materials, kg Product Casein fraction, Polysaccharide Amoun~,kg Mass share,~,of 17% of dry sub- fraction, 30%
stances of dry substances ~ances j kg~i mass kg % mass I - - - -48,000 ~.S11.0 2 270 30 - -9,000 I.O10.0 3 - - - - 10~00~ - 8.5 4 - - 300 3 10,000 2.011.5 S - - 110 3 3,500 1.010.5 6 - - - - 9,62~ - 8.5 - - 3,348 20.027.1 8 - - 90 3 3yO00 35.04~.5 ~7~ . 9 200 10 - - 2,000 17.0~5.6 1 TOTAL: 4iO - 500 - 98,470 ~ , Table 5 .
No. Product Raw materials - kq , Whole Nonfat Top milk with the mass share milk, of fat, ~ of 3.6% 38.0 25.3 15.5 78 25.8 . . . _ 1. Potable milk,2.5% 23,030 10~270 -. Milk beverage,2.5% 1~870 640 3. Milk beverage,2.0~ 9~900 6,840 -4. Milk beverage,1.0% 1~080 2~640 -2 ~
Table 5 (continued) 12 3 4 ' 6 7 8 9 _ Fermented-milk be-verage, ~.0% 2,8742,008 6. Fermented-milk be-~.
verage, 1.0% 3,2407,920 - _ _ _ _ 7. Fermented-milk pro-tein-fa~ product,35% - 61 1,840 - - - -8. Fermented-milk pro-tein-fat product,22% - 1~0 - 3~80 - - -9. Sour cream,15% - 11 - - 336 ~ .
10. Prot.ein.product, 16~ 2~6 11. Protein product,9~ - - - - - - 654 12. Protein product,5% - - - _ _ ~;30 13. Structurized pro-1,`` ~ ::`
duct TOTAL: 41~994 30.510 1.840 3,~30 336 336 654 ~ ~
of a casqin fraction were obtained with the mass share of . ;
dry solids of 16% which was used as the base in the prepara-tion of a protein product of 16~ fat content.. The recovered polysaccharide fraction was concentrated at the temperature of 60C till the content of dry substances of 30% by mass and the resulting concentrate in the amount of 562 kg was used as an enrichment agent (3% by mass) in the preparation of dairy and fermented-milk beverages, fermented-milk ;' ' ~, 2~?,~3~2 Table 5 (continued) -No. Raw materials, kg P r o d u c t Casein fraction 21% Polysaccharide Amount, Mass share of, of dry substances. fract,ion,30% k %
of dry subst- g fat dry sub- -kg ~ mass k ances% mass stances g I - - - -33,300 2.5 11.0 2 - - 19,0 7.0~,700 2.5 1~.5 3 - - 1,260 7.018,0002.0 12.0 .
4 - - 280 7.04,000 1.0 11.0 ' - - 368 7.05,250 2.0 12.0 ~' 6 - - 840 7.012,0001.0 11.0 7 - - 100 5.02,00035.0 42.5 8 - - ' 400 '10.04,00022.0 31.0 _ _ _ - 347 15.0 26.5 ' . 10 794 79.4 - -1,000 16.0 33.5 ~ .
duct TOTAL: 41~994 30.510 1.840 3,~30 336 336 654 ~ ~
of a casqin fraction were obtained with the mass share of . ;
dry solids of 16% which was used as the base in the prepara-tion of a protein product of 16~ fat content.. The recovered polysaccharide fraction was concentrated at the temperature of 60C till the content of dry substances of 30% by mass and the resulting concentrate in the amount of 562 kg was used as an enrichment agent (3% by mass) in the preparation of dairy and fermented-milk beverages, fermented-milk ;' ' ~, 2~?,~3~2 Table 5 (continued) -No. Raw materials, kg P r o d u c t Casein fraction 21% Polysaccharide Amount, Mass share of, of dry substances. fract,ion,30% k %
of dry subst- g fat dry sub- -kg ~ mass k ances% mass stances g I - - - -33,300 2.5 11.0 2 - - 19,0 7.0~,700 2.5 1~.5 3 - - 1,260 7.018,0002.0 12.0 .
4 - - 280 7.04,000 1.0 11.0 ' - - 368 7.05,250 2.0 12.0 ~' 6 - - 840 7.012,0001.0 11.0 7 - - 100 5.02,00035.0 42.5 8 - - ' 400 '10.04,00022.0 31.0 _ _ _ - 347 15.0 26.5 ' . 10 794 79.4 - -1,000 16.0 33.5 ~ .
14 85.0 - -1~868 9.o 25.5 ~.
121~870 93.5 - '-2,000 5.0 25.0 : 13 - - 252 41.0613 - 75.0 ~ . ToTAL:,3,878 - 3~690 -87~079 .~. .
protein-fat product with the fat content of 15%.
The.data illustrating distribution of the raw-material components obtai.n~d in processing of milk and th~ desired products with indication of their composition are shown in , . Table 9 hereinbelow.
2~2~392 - ~3 -Table 6 ,~ .
No. Produc~ ~
Whole Nonfat Top milk with Casein phase, ~1]4~, milk the mass share 18.5~ of of fat of fat, % dry substanc-~ 3 4 S 6 7 1 1. Milk beverage, 2.5% 40,425 11,825 2. Fermented-milk : -beverage, 1~ 5,365 12,020 - - - ~~
. ,~ .
3. Fexmented-milk ; nonfat beverage - 1,104 - - -4. Fermented-milk prot.ein-fat pro-duct, 20% - 55 1,549 ::5. Protein product, ~.
20%~ : - - - 2,658 4,6~5 ` :6. Structurized : :
product 7. Dry product of ! ! ;
the polysaccha-- ride phase - - - - _ . ;
I TOTAL: 45~790 259000 1,549 2,658 4,625 . Y. ~;
. .
, ~`~
2~
.
. - 24 -:; .
.~. Table 6 (continued) , .--.` No. Raw materials, kg P r o d u c tI Polysaccharide fraction with Amount, Mass ~ortion,~,of l the mass share of dry sub- kg fat dry substances j! ~ stanc~s, %, of j 1 8 9 10 11 12 :
~ 1. 854 - 53,104 2.5 12.0 ~ 2. 860 - 18,245 1.0 11.0 3. 87 - 1,191 - 10.0 .~ 4. 178 - 1,78~ 20.0 30.0 5. - - 7,283 ~0.0 34.0 6~. 2~9 - 508 - 75.0 ;7.; ~ ~- 6,113 63 - 97.o TOTAL~ ,852 - 6,113 82~176 Example 7 1000,000 kg of milk with the mass share of dry substan-:ces~of l2..1%:,~including that of fa~ of 3.6%,-were subjected 0 processing. The total amount of milk was subjected to se-para~ion ~o glve /~107 kg of top milk wi~h ~he mass share of dry substances~of 54.7~, including fat 50%,. and 92,893 kg of ...
nonfat milk with the acidity of 20T. The whole of the non-fat milk was subjected to treatment with a polysaccharide hav-lng`its mo~lecular mass of 35,000 at the temperature of 20C. ~ -. 18~267 kg of a casein fraction with the mass share of dry substances of 18% and 17,557 kg of a polysaccharide fraction ~.;. , ,, ~ .
~2~9~
Table 7 No. Product Raw ma~erials, kg Whole Nonfa~ Top ml~lk wi~h the mas~
milk, milk share of fat, %, of by mass i 1 ~ 3 4 5 6 7 8 1. Milk potable,3.2% 53,280 6,720 2. Milk beverage,2.0% 4,950 37758 3. Kefir, 2.5%8,304 3~696 `~ 4. Nonfat kefir- 5~658 - - - -~` 5. Fermented-milk be-` verage, 2.0%3,300 2~288 - - - - - --6. Sour cream, ~5% - 40 - - 960 7. Fermen~ed-milk pro-tein-fat product, 15% - - 2,910 8.;Top~milk, 20~ - - - 1,180 9.~Protein product,16% - - - - - 457 TOTAL: 69~834 22,160 2~910 1,180 960 457 ~, . . . .
with the mass share of dry solids of 30% were thus obtained.
The casein fraction in combina~ion with top milk was used for the preparation of a protein product ~2,374 kg) of the fat content of 14%, while the polysaccharide Praction was ~r used for he preparation of a dry product in the amount of - ~ 5~544 kg with the mass share of dry substances of 95% or for the preparation of structurized products in the amount of :
2~3~2 Table 7 (continued) No. Casein fraction,16% Polysaccharide Products of dry 8ubstances frac~ion,30% Amoun~, Mass share,%, ~ of dry subs~an- of kg % ces fat dry sub-kg % stances .
1 9 10 11_12 13 14 15 _ _ _ _ 60,000 3.2 11.6 . - - 292 3 9,000 2.0 11.0 3. - - - - 12,000 2.510.1 4 _ _ _ _ 51658 ~ 8.4 5. - - 180 3 6~000 2.010.0 6. - - - -1,000 25.0 32.0 7 - - 90 33,000 15.0 24.0 8. - - - - -1,180 20.0 27.5 9. 400 10 - -857 16.0 27.0 , .: , TOTAL:400 - 562 -98,695 - - -~
42~717 kg with the mass share of dry substances of 75%.
Example 8 100,000 kg of milk with the mass share of dry substanc-~ es of 12%, including that of fat of 3.6%, were subjected to ``~ processing. Milk in the amount of 34,348 kg was separated to give top milk with the mass share of fat of 15.6, 26, 31.4%
and with the mass share of dry substances of 23.5, 33 and 38%
respectively. The remaining portion of milk in the amount of ~ .
2~2~3~2 65~65~ kg was used, after normalization with nonfat milk, for the preparation of potable milk, kefir( yogurt-type milk product), a fermented-milk beverage. Out of 28,048 kg of non-fat milk ~,500 kg (9% by mass) with the acidity of ~2T were treated with a polysaccharide having molecular mass of 10,000 at the temperature of 10C and the remaining portion was deli-vered to normalization of whole milk. 490 kg of a casein frac-tion with the mass share of dry substances of 16% was thus obtained and used for the preparation of a protein product with the fat content of 16%, while the polysaccharide fraction was subjected to concentration at the temperature of 55~
to the content of dry solids of 30~. 466 kg of a concentrate were thus obtained which was used as a filler in the prepara-tion~of fermented-milk products with the view to improving their structure.
- rrhe data on distribution of the raw-material compo-nents obtained in processing of milk and the desired products manufactured therefrom with indication of their composition are shown in Table 8 hereinbelow.
Example 9 100,000 kg of milk with the mass share of dry sub-~`~; stances of 11.8%, including that of fat of 3.5%, were subject-~`~ ed to processing. Whole milk in the amount of 53,880 kg was ` used for the preparation of potable milk, dairy and fermen-ted-milk beverages, while the remaining portion of milk in ~ the amount of 46,120 kg was subjected to separation to recover ;; top milk with the mass share of fat of 20, 25 and 35% and with 21~2~39~
' Table 8 No. Product Raw-material components, kg Whole Nonfat Top milk with the mass milk, milk share of fat, ~, of 3.6% 15.5 26.0 31.4 by mass 1 ~ 3 4 5 6 7 1. Potable milk,3.2% 53,280 6,720 ~. Potable milk ".5% 4,152 1~848 3. Fermented-milk be-verage, 2.0% 6,600 5,400 4. Kefir, 1~ 1,620 4,380 5. Nonfat kefir - 7,160 5. Sour cream,~5% - 40 - 960 I. Fermented-milk pro- ~-~
teln-fat produc~
15% - - 3,394 ; 8. Proteln product,16% - - - - 510 TOTAL: 65,652 25,548 3,394 960 510 `; Table 8 (continued) ~ -4; No. Raw-material components, kg P r o d u c t s Casein fraction,l Poiysaccharide Amount, Mass `share~,of - 16% by mass of fraction, 30% k Fa~ Dry sub-~a~; dry substances by mass of dry g stance8 , -;
; kg % mass substances kg % mass 1 8 9 10 11 12 13~ 14 ~: .
-60,000 3.2 11.6 ~
- : -';
- - - -6~000 2.5 11.0 , :
- ~:
2~2~3~2 , ~' 29 .s ~ _ Table 8 (continued) :
3 - - 360 3 12~000 2.0 10.0 4 - - - - 6~000 1.0 9.4 - - - - 7,160 - 8.4 6 - - - - 1,000 ~5.0 32.0 7 - - 106 3 3,500 15.0 24.0 8 490 9 - - 1~000 16.0 27.0 TOTAL: 490 - 466 - 96,660 - -: :::
the mass share of dry substances of 27.5, 32 and 41.2% respec-tively~ Out of the obtained 39,341 kg of nonfat milk 5,500 kg (14~ by mass) were treated with a solution of a polysaccha-ride with the molecular mass of 35,000 containing 39.05 kg of dry~sollds of the~polysaccharide and the remaining portion of nonfat milk was dellvered to mixing with whole milk in nor-malization of the starting raw materials. 1,023 kg af a ca-ein fraction with the mass share of dry substances of 18.4%
were obtained and used for the preparation of a protein pro-duct of the-fat content of~7% as a base (75%jby mass). The .
obtained polysaccharide fraction in the amount of 43728 kg was concentrated at the temperature of 60C till the concent~
ration of dry solids of 30%. The thus-produced concentrate in the amount of 1,024 kg was used as a polysaccharide by delivering it to the treatment of 5,500 kg (14~ by mass) of , .
nonfat milk for its separation into fractions. The newly-. -' ,:
" ~ ~
2 ~233~2 formed casein fraction in the amount of 1,108 kg with the mass share of dry substances of 19.7% was used for the pre-paration of a protein product of the fat content of 996, while~ :
~.he polysaccharide fraction was ~hickened ~o the content. of dry substances of 30% by mass at the temperature of 60C.The resulting concentrate in the amount of 1~818 kg was used as a structure-forming agent and a biologically enriching agent in the preparation of protein-fat fermented-milk products with the fat content of 17 and 22% respectively, fermented-milk beverages of 1.0, 2.0% fat content (3% by mass) and a dairy beve,rage with the fa.t content of 2.0% (3% by mass), as well ~ ' as a base in the manufacture of a structurized product of the soufflé type. The data illustrating distribution of the raw material components obtained in the processing of milk and the products obtained therefrom with specification of their composition are given in Table 9 hereinbelow.
Table 9 .
No. Product Raw-material components, kg Whole Nonfat Top milk with Casein fraction, milk, milk the mass share 18.4% by mass 3.5% of fat, of of dry subst-, by mass ances 35kg % by mass 1. Potable milk, 3.2% by mass31,080 3,920 -2. Potable nonfat milk - 4~748 - - - - -3. Dairy beverage, .
:
2~2~2 Table 9.(continued) 2.0% by mass 14,250 10~000 4. Fermen~ed-milk beverage,2~ 6~8404~800 5. Fermented-milk beverage,1~ 1~7104~110 6. Fermented-milk protein-fat pro-;~ ~duct, 22% - 215 - ~700 7. Fermented-milk protein-fat pro-~, :
duct, 17 % - 4Go 3~400 : 8. Protein product, 7%- 68 - - 273 1~0~3 -. . , 9. Protein product,9% - 80 - - 41 ; 10. Structurized product TOTAL: 53~880 28~341 3,40G ~700 685 1~0~3 - .
Example 10 ~` 100.000 kg of milk with the mass share of dry subst-ances of 12%, including that of fat of 3.5~, were subjected ~, .
~; to processing, 57,730 kg of whole milk were delivered to the : -preparation of potable milk, da.iry and fermented-milk be-verages, while 42,270 kg were subjected to separation for ~-~
:
~' ' . ~.
2~2~392 - 3~ -Table 9 (continued) .
No Raw-material components,kg P r o d u c t s Casein fraction, Polysaccharide Amount, Mass share, % of 19.7~ by mass of fraction,30% by dry substances mass of dry sub- kg fat dry 3ub-st~ances 9tBnCe 8 kg % by mass kg % by mass ~ -1. - - - - -35~000 3.2 11.6 2. - - - -4,748 - 8.3 3. - - 750 325,000 2.0 11.0 4. - - 360 312,000 2.0 11.0 5. - - 180 36,000 1.0 10.0 6. - - 153 5 3,068 22.0 30.0 ; 7. - - 200 5 4,000 17.0 25.7 8. - - - -1~364 7.0 22.5 9. 1~108 - - -1,600 8.0 24.8 :
TOTAL:1~108 - 1~818 . .
recovering top milk with the mass share of fat of l0, 20 and 30% and the mass share of dry substances of 18.5, 2l.5 and 36.6% respectively. Out of the obtained nonfat milk in the amount of 35,854 kg a portion in the amount of 10,000 kg (28% by mass) with the acidity of 19T was subjected to treat-ment with a polysaccharide having molecular mass of lO~OOO
at the temperature of 2C. The remaining portion of the non-~ Q ~ 2 , fat milk was used for mi.xing with whole milk in normalization of the mixture. The.recovered,casein fraction in the amount of 1,950 kg with the mass share of dry substances of 17.5% was used for the preparation of a pro~.ein product with the fat content of 16~, while the polysaccharide fraction i~n the amo-unt of 8,335 kg was subjected to t.hickening at the tempera-ture of 35C to the content of dry substances of 30% by mass.
The resulting concentrate in the amount of 1~806 kg was used as a structure-formation agent in the preparation of a fer- . ' mented-milk protein-fat product with the fat content of 17%
(5~ by mass) and as a filler (3% by mass~ in the production of dairy and fermented-milk beverages with the fat content of ~%. The data on distribution of the star~ing.components - - ~
obtained in milk processing and the desired products manu-; - factured .therefrom with indication of their composition are . ~ ..
shown in the following Table 10.
Table 10 :~
m~ : No. -.Product ' Raw-ma~erial components, k~_ ' : Whole Nonfat Top milk with the Casein frac-`~': milk, mass share of fat, tion with . 3.5% milk %, of17.5% by . , ,, by,mass , . 10 2030 mass of dry substances - - - --. 1. Potable milk, ' 3.2% by mass 22,875 23125 ~: 2. Dairy bever~
~`~ age,2.0% by ' :', ' mass 20,235 14,199 2Q~3~
Table 10 [continued)~ .
., , ~. .
:s - .
$ 1 2 3 4 S 6 7 8 ,1 3. Kefir,~.5% by mass 4,360 1~780 - - - -4. Top milk, 10~ - - 616 - - ~ -5. Fermented-milk protein-fat product,17% - 400 - 3,400 6. Fermented-milk beverage,2% 10,260 7,200 7. Protein pro-duct, 16~- 150 - - 2,400 1,950 ~ ~
TOTAL:57,730 251854 616 3~400 2~400 19950 ~ :
e-~ Table 10 (cont~nued~
No. .~ Raw-material comleonents, kg Products : Polysaccharide fraction, Amount, Mass share, %, of 30% by mass of dry solids kg fat dry substances .:
1 - -25,000 3.2 11.6 21~066 335~500 2.0 11.0 3 - - 6,140 ~ 5 10.1 ~:
4 - - 615 10.0 18.5 5200 54~000 17.0 33.5 : 5540 318~000 2.0 10.0 :` :
.
: 7 - - 4,500 16.0 27.5 -~
TOTAL: 1~806 -93~756 _ 35 _ 2~2~2 Ex~mple II
100,000 kg of milk with the mass share of dry substance,s of 11.9%, including that of fat of 3.0%, were subjected to processing. 39,147 kg were separated to recover top milk with the mass share of dry substances of 24 and 35% and with the ~", fat content of 16 and ~8~ re,spectively. From the resulting 31,147 kg of nonfat milk 8,000 kg (25% by mass) were delivered to treatment with a polysaccharide having its molecular mass of 20,000 at the temperature, of 10C, while the remaining por-tion was mixed with 60,853 kg of whole milk and used for the preparation of potable milk, dairy and fermented-milk beverages.
The obtained casein fraction in the amount of 1,520 kg was used for the preparation of a protein product with the fat ' -~
content of 16~, while the polysaccharide fraction in the amo-unt of 4~536 kg was concentrated at t~he temperature of 60C
to the mass share of dry substances of 30%. The thus-obtained concentrate, in the amount of 1~492 kg (3% by mass) was mixed with the remaining amount of the poly~accharide fraction in , .
the, amount of 1,944 kg and used in the pre.paration of dairy ~ and fermented-milk be,verages, as well as in the preparation "~ of a protein-fat fermented-milk product. The data illustrat- ,' ~ ing distribution"df the raw-material components obtained in . , .
,,~ milk processing and the desired product prepared therefrom `~ with indication of their composition are shown in Table 11 ' ;'~' hereinbelow. -" ; The pre.sent invention is useful in the preparation of -~' dairy products for a direct edible use, as well as of semi-. .
finished products with an increased biological value employ-ed in meat-and-milk,food industries and confectionary.
`: ' ,' ' ,:
~ ` 2~3~2 ;~
.
Table 11 No. Produc~ Raw-material component.s, kg Whole Nonfat Top milk with Casein frac-l milk, milk the mass share tion, 16%
j 3.6% of fat,%,of by mass of by mass dry subst-16 28 ances kg % by mass 1. Potable milk, 3.2% by mass 35,5204,480 - - - - -2. Dairy beverage, 2.0% by mass . 13,75010,508 - - - - .
3. Fermented-milk beverage, 2.0 ` by mass - 11,583 8j829 - - - -: 4. Fermented-milk - i~-protein-fat ~,~f~ product, 15 - by mass - 140 .4,690 5. Protein product, : 16% by mass - 190 - 2~290 1,520 38 TOTAL: 60,85313,147 4,690 2,290 1~520 -.. . . ... . . . _ . , .
: ` ~
- :
.` - .
- 3~ - 2~2~392 ~, .
Table 11 (con~inued~
., .
No. Raw-material components, kg P r o d u c t s, kg . Polysaccharide fraction,30~ Amoun~, Fat Dry sub-bY mass of dry substances kg stances :
: kg ~ by mass .l 1 9 10 11 12 13 1. - - 40,000 3.2 11.6 2. 742 3 25,000 ~.0 11.0 3. 600 3 21,012 2.0 10.0 4. 150 3 5~000 15.0 24.0 5. - - 4,000 16.0 27.5 ^:
TOTAL: 1,492 - 95~012 - -::
.~ .
~` ' ' :' - ~ -
121~870 93.5 - '-2,000 5.0 25.0 : 13 - - 252 41.0613 - 75.0 ~ . ToTAL:,3,878 - 3~690 -87~079 .~. .
protein-fat product with the fat content of 15%.
The.data illustrating distribution of the raw-material components obtai.n~d in processing of milk and th~ desired products with indication of their composition are shown in , . Table 9 hereinbelow.
2~2~392 - ~3 -Table 6 ,~ .
No. Produc~ ~
Whole Nonfat Top milk with Casein phase, ~1]4~, milk the mass share 18.5~ of of fat of fat, % dry substanc-~ 3 4 S 6 7 1 1. Milk beverage, 2.5% 40,425 11,825 2. Fermented-milk : -beverage, 1~ 5,365 12,020 - - - ~~
. ,~ .
3. Fexmented-milk ; nonfat beverage - 1,104 - - -4. Fermented-milk prot.ein-fat pro-duct, 20% - 55 1,549 ::5. Protein product, ~.
20%~ : - - - 2,658 4,6~5 ` :6. Structurized : :
product 7. Dry product of ! ! ;
the polysaccha-- ride phase - - - - _ . ;
I TOTAL: 45~790 259000 1,549 2,658 4,625 . Y. ~;
. .
, ~`~
2~
.
. - 24 -:; .
.~. Table 6 (continued) , .--.` No. Raw materials, kg P r o d u c tI Polysaccharide fraction with Amount, Mass ~ortion,~,of l the mass share of dry sub- kg fat dry substances j! ~ stanc~s, %, of j 1 8 9 10 11 12 :
~ 1. 854 - 53,104 2.5 12.0 ~ 2. 860 - 18,245 1.0 11.0 3. 87 - 1,191 - 10.0 .~ 4. 178 - 1,78~ 20.0 30.0 5. - - 7,283 ~0.0 34.0 6~. 2~9 - 508 - 75.0 ;7.; ~ ~- 6,113 63 - 97.o TOTAL~ ,852 - 6,113 82~176 Example 7 1000,000 kg of milk with the mass share of dry substan-:ces~of l2..1%:,~including that of fa~ of 3.6%,-were subjected 0 processing. The total amount of milk was subjected to se-para~ion ~o glve /~107 kg of top milk wi~h ~he mass share of dry substances~of 54.7~, including fat 50%,. and 92,893 kg of ...
nonfat milk with the acidity of 20T. The whole of the non-fat milk was subjected to treatment with a polysaccharide hav-lng`its mo~lecular mass of 35,000 at the temperature of 20C. ~ -. 18~267 kg of a casein fraction with the mass share of dry substances of 18% and 17,557 kg of a polysaccharide fraction ~.;. , ,, ~ .
~2~9~
Table 7 No. Product Raw ma~erials, kg Whole Nonfa~ Top ml~lk wi~h the mas~
milk, milk share of fat, %, of by mass i 1 ~ 3 4 5 6 7 8 1. Milk potable,3.2% 53,280 6,720 2. Milk beverage,2.0% 4,950 37758 3. Kefir, 2.5%8,304 3~696 `~ 4. Nonfat kefir- 5~658 - - - -~` 5. Fermented-milk be-` verage, 2.0%3,300 2~288 - - - - - --6. Sour cream, ~5% - 40 - - 960 7. Fermen~ed-milk pro-tein-fat product, 15% - - 2,910 8.;Top~milk, 20~ - - - 1,180 9.~Protein product,16% - - - - - 457 TOTAL: 69~834 22,160 2~910 1,180 960 457 ~, . . . .
with the mass share of dry solids of 30% were thus obtained.
The casein fraction in combina~ion with top milk was used for the preparation of a protein product ~2,374 kg) of the fat content of 14%, while the polysaccharide Praction was ~r used for he preparation of a dry product in the amount of - ~ 5~544 kg with the mass share of dry substances of 95% or for the preparation of structurized products in the amount of :
2~3~2 Table 7 (continued) No. Casein fraction,16% Polysaccharide Products of dry 8ubstances frac~ion,30% Amoun~, Mass share,%, ~ of dry subs~an- of kg % ces fat dry sub-kg % stances .
1 9 10 11_12 13 14 15 _ _ _ _ 60,000 3.2 11.6 . - - 292 3 9,000 2.0 11.0 3. - - - - 12,000 2.510.1 4 _ _ _ _ 51658 ~ 8.4 5. - - 180 3 6~000 2.010.0 6. - - - -1,000 25.0 32.0 7 - - 90 33,000 15.0 24.0 8. - - - - -1,180 20.0 27.5 9. 400 10 - -857 16.0 27.0 , .: , TOTAL:400 - 562 -98,695 - - -~
42~717 kg with the mass share of dry substances of 75%.
Example 8 100,000 kg of milk with the mass share of dry substanc-~ es of 12%, including that of fat of 3.6%, were subjected to ``~ processing. Milk in the amount of 34,348 kg was separated to give top milk with the mass share of fat of 15.6, 26, 31.4%
and with the mass share of dry substances of 23.5, 33 and 38%
respectively. The remaining portion of milk in the amount of ~ .
2~2~3~2 65~65~ kg was used, after normalization with nonfat milk, for the preparation of potable milk, kefir( yogurt-type milk product), a fermented-milk beverage. Out of 28,048 kg of non-fat milk ~,500 kg (9% by mass) with the acidity of ~2T were treated with a polysaccharide having molecular mass of 10,000 at the temperature of 10C and the remaining portion was deli-vered to normalization of whole milk. 490 kg of a casein frac-tion with the mass share of dry substances of 16% was thus obtained and used for the preparation of a protein product with the fat content of 16%, while the polysaccharide fraction was subjected to concentration at the temperature of 55~
to the content of dry solids of 30~. 466 kg of a concentrate were thus obtained which was used as a filler in the prepara-tion~of fermented-milk products with the view to improving their structure.
- rrhe data on distribution of the raw-material compo-nents obtained in processing of milk and the desired products manufactured therefrom with indication of their composition are shown in Table 8 hereinbelow.
Example 9 100,000 kg of milk with the mass share of dry sub-~`~; stances of 11.8%, including that of fat of 3.5%, were subject-~`~ ed to processing. Whole milk in the amount of 53,880 kg was ` used for the preparation of potable milk, dairy and fermen-ted-milk beverages, while the remaining portion of milk in ~ the amount of 46,120 kg was subjected to separation to recover ;; top milk with the mass share of fat of 20, 25 and 35% and with 21~2~39~
' Table 8 No. Product Raw-material components, kg Whole Nonfat Top milk with the mass milk, milk share of fat, ~, of 3.6% 15.5 26.0 31.4 by mass 1 ~ 3 4 5 6 7 1. Potable milk,3.2% 53,280 6,720 ~. Potable milk ".5% 4,152 1~848 3. Fermented-milk be-verage, 2.0% 6,600 5,400 4. Kefir, 1~ 1,620 4,380 5. Nonfat kefir - 7,160 5. Sour cream,~5% - 40 - 960 I. Fermented-milk pro- ~-~
teln-fat produc~
15% - - 3,394 ; 8. Proteln product,16% - - - - 510 TOTAL: 65,652 25,548 3,394 960 510 `; Table 8 (continued) ~ -4; No. Raw-material components, kg P r o d u c t s Casein fraction,l Poiysaccharide Amount, Mass `share~,of - 16% by mass of fraction, 30% k Fa~ Dry sub-~a~; dry substances by mass of dry g stance8 , -;
; kg % mass substances kg % mass 1 8 9 10 11 12 13~ 14 ~: .
-60,000 3.2 11.6 ~
- : -';
- - - -6~000 2.5 11.0 , :
- ~:
2~2~3~2 , ~' 29 .s ~ _ Table 8 (continued) :
3 - - 360 3 12~000 2.0 10.0 4 - - - - 6~000 1.0 9.4 - - - - 7,160 - 8.4 6 - - - - 1,000 ~5.0 32.0 7 - - 106 3 3,500 15.0 24.0 8 490 9 - - 1~000 16.0 27.0 TOTAL: 490 - 466 - 96,660 - -: :::
the mass share of dry substances of 27.5, 32 and 41.2% respec-tively~ Out of the obtained 39,341 kg of nonfat milk 5,500 kg (14~ by mass) were treated with a solution of a polysaccha-ride with the molecular mass of 35,000 containing 39.05 kg of dry~sollds of the~polysaccharide and the remaining portion of nonfat milk was dellvered to mixing with whole milk in nor-malization of the starting raw materials. 1,023 kg af a ca-ein fraction with the mass share of dry substances of 18.4%
were obtained and used for the preparation of a protein pro-duct of the-fat content of~7% as a base (75%jby mass). The .
obtained polysaccharide fraction in the amount of 43728 kg was concentrated at the temperature of 60C till the concent~
ration of dry solids of 30%. The thus-produced concentrate in the amount of 1,024 kg was used as a polysaccharide by delivering it to the treatment of 5,500 kg (14~ by mass) of , .
nonfat milk for its separation into fractions. The newly-. -' ,:
" ~ ~
2 ~233~2 formed casein fraction in the amount of 1,108 kg with the mass share of dry substances of 19.7% was used for the pre-paration of a protein product of the fat content of 996, while~ :
~.he polysaccharide fraction was ~hickened ~o the content. of dry substances of 30% by mass at the temperature of 60C.The resulting concentrate in the amount of 1~818 kg was used as a structure-forming agent and a biologically enriching agent in the preparation of protein-fat fermented-milk products with the fat content of 17 and 22% respectively, fermented-milk beverages of 1.0, 2.0% fat content (3% by mass) and a dairy beve,rage with the fa.t content of 2.0% (3% by mass), as well ~ ' as a base in the manufacture of a structurized product of the soufflé type. The data illustrating distribution of the raw material components obtained in the processing of milk and the products obtained therefrom with specification of their composition are given in Table 9 hereinbelow.
Table 9 .
No. Product Raw-material components, kg Whole Nonfat Top milk with Casein fraction, milk, milk the mass share 18.4% by mass 3.5% of fat, of of dry subst-, by mass ances 35kg % by mass 1. Potable milk, 3.2% by mass31,080 3,920 -2. Potable nonfat milk - 4~748 - - - - -3. Dairy beverage, .
:
2~2~2 Table 9.(continued) 2.0% by mass 14,250 10~000 4. Fermen~ed-milk beverage,2~ 6~8404~800 5. Fermented-milk beverage,1~ 1~7104~110 6. Fermented-milk protein-fat pro-;~ ~duct, 22% - 215 - ~700 7. Fermented-milk protein-fat pro-~, :
duct, 17 % - 4Go 3~400 : 8. Protein product, 7%- 68 - - 273 1~0~3 -. . , 9. Protein product,9% - 80 - - 41 ; 10. Structurized product TOTAL: 53~880 28~341 3,40G ~700 685 1~0~3 - .
Example 10 ~` 100.000 kg of milk with the mass share of dry subst-ances of 12%, including that of fat of 3.5~, were subjected ~, .
~; to processing, 57,730 kg of whole milk were delivered to the : -preparation of potable milk, da.iry and fermented-milk be-verages, while 42,270 kg were subjected to separation for ~-~
:
~' ' . ~.
2~2~392 - 3~ -Table 9 (continued) .
No Raw-material components,kg P r o d u c t s Casein fraction, Polysaccharide Amount, Mass share, % of 19.7~ by mass of fraction,30% by dry substances mass of dry sub- kg fat dry 3ub-st~ances 9tBnCe 8 kg % by mass kg % by mass ~ -1. - - - - -35~000 3.2 11.6 2. - - - -4,748 - 8.3 3. - - 750 325,000 2.0 11.0 4. - - 360 312,000 2.0 11.0 5. - - 180 36,000 1.0 10.0 6. - - 153 5 3,068 22.0 30.0 ; 7. - - 200 5 4,000 17.0 25.7 8. - - - -1~364 7.0 22.5 9. 1~108 - - -1,600 8.0 24.8 :
TOTAL:1~108 - 1~818 . .
recovering top milk with the mass share of fat of l0, 20 and 30% and the mass share of dry substances of 18.5, 2l.5 and 36.6% respectively. Out of the obtained nonfat milk in the amount of 35,854 kg a portion in the amount of 10,000 kg (28% by mass) with the acidity of 19T was subjected to treat-ment with a polysaccharide having molecular mass of lO~OOO
at the temperature of 2C. The remaining portion of the non-~ Q ~ 2 , fat milk was used for mi.xing with whole milk in normalization of the mixture. The.recovered,casein fraction in the amount of 1,950 kg with the mass share of dry substances of 17.5% was used for the preparation of a pro~.ein product with the fat content of 16~, while the polysaccharide fraction i~n the amo-unt of 8,335 kg was subjected to t.hickening at the tempera-ture of 35C to the content of dry substances of 30% by mass.
The resulting concentrate in the amount of 1~806 kg was used as a structure-formation agent in the preparation of a fer- . ' mented-milk protein-fat product with the fat content of 17%
(5~ by mass) and as a filler (3% by mass~ in the production of dairy and fermented-milk beverages with the fat content of ~%. The data on distribution of the star~ing.components - - ~
obtained in milk processing and the desired products manu-; - factured .therefrom with indication of their composition are . ~ ..
shown in the following Table 10.
Table 10 :~
m~ : No. -.Product ' Raw-ma~erial components, k~_ ' : Whole Nonfat Top milk with the Casein frac-`~': milk, mass share of fat, tion with . 3.5% milk %, of17.5% by . , ,, by,mass , . 10 2030 mass of dry substances - - - --. 1. Potable milk, ' 3.2% by mass 22,875 23125 ~: 2. Dairy bever~
~`~ age,2.0% by ' :', ' mass 20,235 14,199 2Q~3~
Table 10 [continued)~ .
., , ~. .
:s - .
$ 1 2 3 4 S 6 7 8 ,1 3. Kefir,~.5% by mass 4,360 1~780 - - - -4. Top milk, 10~ - - 616 - - ~ -5. Fermented-milk protein-fat product,17% - 400 - 3,400 6. Fermented-milk beverage,2% 10,260 7,200 7. Protein pro-duct, 16~- 150 - - 2,400 1,950 ~ ~
TOTAL:57,730 251854 616 3~400 2~400 19950 ~ :
e-~ Table 10 (cont~nued~
No. .~ Raw-material comleonents, kg Products : Polysaccharide fraction, Amount, Mass share, %, of 30% by mass of dry solids kg fat dry substances .:
1 - -25,000 3.2 11.6 21~066 335~500 2.0 11.0 3 - - 6,140 ~ 5 10.1 ~:
4 - - 615 10.0 18.5 5200 54~000 17.0 33.5 : 5540 318~000 2.0 10.0 :` :
.
: 7 - - 4,500 16.0 27.5 -~
TOTAL: 1~806 -93~756 _ 35 _ 2~2~2 Ex~mple II
100,000 kg of milk with the mass share of dry substance,s of 11.9%, including that of fat of 3.0%, were subjected to processing. 39,147 kg were separated to recover top milk with the mass share of dry substances of 24 and 35% and with the ~", fat content of 16 and ~8~ re,spectively. From the resulting 31,147 kg of nonfat milk 8,000 kg (25% by mass) were delivered to treatment with a polysaccharide having its molecular mass of 20,000 at the temperature, of 10C, while the remaining por-tion was mixed with 60,853 kg of whole milk and used for the preparation of potable milk, dairy and fermented-milk beverages.
The obtained casein fraction in the amount of 1,520 kg was used for the preparation of a protein product with the fat ' -~
content of 16~, while the polysaccharide fraction in the amo-unt of 4~536 kg was concentrated at t~he temperature of 60C
to the mass share of dry substances of 30%. The thus-obtained concentrate, in the amount of 1~492 kg (3% by mass) was mixed with the remaining amount of the poly~accharide fraction in , .
the, amount of 1,944 kg and used in the pre.paration of dairy ~ and fermented-milk be,verages, as well as in the preparation "~ of a protein-fat fermented-milk product. The data illustrat- ,' ~ ing distribution"df the raw-material components obtained in . , .
,,~ milk processing and the desired product prepared therefrom `~ with indication of their composition are shown in Table 11 ' ;'~' hereinbelow. -" ; The pre.sent invention is useful in the preparation of -~' dairy products for a direct edible use, as well as of semi-. .
finished products with an increased biological value employ-ed in meat-and-milk,food industries and confectionary.
`: ' ,' ' ,:
~ ` 2~3~2 ;~
.
Table 11 No. Produc~ Raw-material component.s, kg Whole Nonfat Top milk with Casein frac-l milk, milk the mass share tion, 16%
j 3.6% of fat,%,of by mass of by mass dry subst-16 28 ances kg % by mass 1. Potable milk, 3.2% by mass 35,5204,480 - - - - -2. Dairy beverage, 2.0% by mass . 13,75010,508 - - - - .
3. Fermented-milk beverage, 2.0 ` by mass - 11,583 8j829 - - - -: 4. Fermented-milk - i~-protein-fat ~,~f~ product, 15 - by mass - 140 .4,690 5. Protein product, : 16% by mass - 190 - 2~290 1,520 38 TOTAL: 60,85313,147 4,690 2,290 1~520 -.. . . ... . . . _ . , .
: ` ~
- :
.` - .
- 3~ - 2~2~392 ~, .
Table 11 (con~inued~
., .
No. Raw-material components, kg P r o d u c t s, kg . Polysaccharide fraction,30~ Amoun~, Fat Dry sub-bY mass of dry substances kg stances :
: kg ~ by mass .l 1 9 10 11 12 13 1. - - 40,000 3.2 11.6 2. 742 3 25,000 ~.0 11.0 3. 600 3 21,012 2.0 10.0 4. 150 3 5~000 15.0 24.0 5. - - 4,000 16.0 27.5 ^:
TOTAL: 1,492 - 95~012 - -::
.~ .
~` ' ' :' - ~ -
Claims (3)
1. A method for milk processing comprising:
- separating at least one portion of milk into a fat fraction and nonfat milk with an acidity of 15-23°T;
- treating the resulting nonfat milk in an amount of from 5 to 100% by mass with a polysaccharide having its mo-lecular mass of from 10,000 to 80,000 at a temperature of from 2 to 40°C till separation into a casein fraction and a polysaccharide fraction;
- concentrating at least 70% by mass of the resulting polysaccharide fraction at a temperature of 35 to 60°C till its conversion into a concentrate with a mass share of dry solids of up to 40%;
- delivering said concentrate of the polysaccharide frac-tion to the treatment of nonfat milk as a polysaccharide;
this concentrate, or its mixture with the polysaccharide fraction, said casein fraction separately or after mixing each of them with said fat fraction or milk being deliver-ed to the preparation of the desired products.
- separating at least one portion of milk into a fat fraction and nonfat milk with an acidity of 15-23°T;
- treating the resulting nonfat milk in an amount of from 5 to 100% by mass with a polysaccharide having its mo-lecular mass of from 10,000 to 80,000 at a temperature of from 2 to 40°C till separation into a casein fraction and a polysaccharide fraction;
- concentrating at least 70% by mass of the resulting polysaccharide fraction at a temperature of 35 to 60°C till its conversion into a concentrate with a mass share of dry solids of up to 40%;
- delivering said concentrate of the polysaccharide frac-tion to the treatment of nonfat milk as a polysaccharide;
this concentrate, or its mixture with the polysaccharide fraction, said casein fraction separately or after mixing each of them with said fat fraction or milk being deliver-ed to the preparation of the desired products.
2. A method according to Claim 1, wherein said poly-saccharide fraction is concentrated by way of an electro-dialysis treatment till a content of protein, carbohydrates and mineral substances in the concentrate corresponding to their mass ratio of 1:1.3-1.7:0.12-0.18 respectively.
3. A method according to Claim 1, wherein prior to said concentration the polysaccharide fraction is subjected to fermentation with lactase to a degree of cleavage of lactase equal to 25-80.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2025392 CA2025392A1 (en) | 1990-09-14 | 1990-09-14 | Method for milk processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2025392 CA2025392A1 (en) | 1990-09-14 | 1990-09-14 | Method for milk processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2025392A1 true CA2025392A1 (en) | 1992-03-15 |
Family
ID=4145971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2025392 Abandoned CA2025392A1 (en) | 1990-09-14 | 1990-09-14 | Method for milk processing |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2025392A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115211467A (en) * | 2022-07-13 | 2022-10-21 | 晟东方贸易(北京)有限公司 | Milk concentrate and preparation method thereof |
-
1990
- 1990-09-14 CA CA 2025392 patent/CA2025392A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115211467A (en) * | 2022-07-13 | 2022-10-21 | 晟东方贸易(北京)有限公司 | Milk concentrate and preparation method thereof |
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