Fractionating milk and UHT sterilization of milk fractions

Patent metadata

Field	Value
Publication number	US-10568335-B2
Application number	US-201715446032-A
Country	US
Kind code	B2
Filing date	Mar 1, 2017
Priority date	Mar 3, 2016
Publication date	Feb 25, 2020
Grant date	Feb 25, 2020

Abstract

Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.

First claim

We claim:

1. A process to reduce cooked flavor, sulfur odor, and/or brown color of a finished milk product, the process comprising:
(a) subjecting a dairy composition comprising a protein-rich fraction to UHT sterilization to form a sterilized protein-rich composition, wherein the dairy composition comprises from about 8 to about 14 wt. % protein;
(b) subjecting a second milk fraction comprising a fat-rich fraction and milk sugar-rich fraction or a derivative thereof to UHT sterilization to form a sterilized second milk fraction, wherein the second milk fraction comprises:
from about 0.2 to about 8 wt. % fat; and
from about 2 to about 8 wt. % milk sugar;

(c) subjecting a third milk fraction comprising a mineral-rich fraction to a sterilization process to form a sterilized third milk fraction, wherein the third milk fraction comprises from about 0.4 to about 2 wt. % minerals; and
(d) combining the sterilized protein-rich composition, the sterilized second milk fraction, and the sterilized third milk fraction to form the finished milk product.

2. The process of claim 1 , wherein the sterilization process in step (c) is UHT sterilization conducted using indirect heating or filter sterilization conducted using ultrafiltration and/or microfiltration.

3. The process of claim 1 , wherein:
the second milk fraction and/or the third milk fraction further comprise(s) a milk water fraction;
step (d) further comprises the addition of one or more ingredients to form the finished milk product;
the finished milk product is whole milk, low-fat milk, skim milk, buttermilk, flavored milk, low lactose milk, high protein milk, lactose-free milk, ultra-filtered milk, micro-filtered milk, concentrated milk, evaporated milk, or high protein, high calcium, and reduced sugar milk; and
the finished milk product produced by the process has less cooked flavor, sulfur odor, and/or brown color than that of a finished milk product obtained by the UHT sterilization of an unpasteurized milk product containing all the milk fractions together, under the same processing conditions and with the same milk component amounts.

4. A process to reduce cooked flavor, sulfur odor, and/or brown color of a finished milk product, the process comprising:
(a) subjecting a dairy composition comprising a protein-rich fraction to UHT sterilization to form a sterilized protein-rich composition, wherein the dairy composition comprises:
from about 5 to about 20 wt. % protein; and
less than about 0.75 wt. % milk sugar;

(b) subjecting a second milk fraction comprising a fat-rich fraction and milk sugar-rich fraction or a derivative thereof to UHT sterilization to form a sterilized second milk fraction, wherein the second milk fraction comprises:
from about 0.1 to about 15 wt. % fat;
from about 1 to about 12 wt. % milk sugar; and
less than about 1 wt. % protein;

(c) subjecting a third milk fraction comprising a mineral-rich fraction to a sterilization process to form a sterilized third milk fraction, wherein the third milk fraction comprises from about 0.1 to about 8 wt. % minerals; and
(d) combining the sterilized protein-rich composition, the sterilized second milk fraction, and the sterilized third milk fraction to form the finished milk product.

5. The process of claim 4 , wherein the sterilization process in step (c) is UHT sterilization conducted using indirect heating.

6. The process of claim 4 , wherein the sterilization process in step (c) is filter sterilization conducted using ultrafiltration and/or microfiltration.

7. A process to reduce cooked flavor, sulfur odor, and/or brown color of a finished milk product, the process comprising:
(a) subjecting a dairy composition comprising a protein-rich fraction to UHT sterilization to form a sterilized protein-rich composition, wherein the dairy composition comprises:
from about 3 to about 14 wt. % protein; and
less than about 0.75 wt. % milk sugar;

(b) subjecting a second milk fraction comprising a fat-rich fraction and milk sugar-rich fraction or a derivative thereof to UHT sterilization to form a sterilized second milk fraction, wherein the second milk fraction comprises:
from about 0.2 to about 10 wt. % fat;
from about 1 to about 5 wt. % milk sugar; and
less than about 0.75 wt. % protein;

(c) subjecting a third milk fraction comprising a mineral-rich fraction to a sterilization process to form a sterilized third milk fraction, wherein the third milk fraction comprises from about 0.2 to about 3 wt. % minerals; and
(d) combining the sterilized protein-rich composition, the sterilized second milk fraction, and the sterilized third milk fraction to form the finished milk product.

8. The process of claim 7 , wherein the sterilization process in step (c) is UHT sterilization conducted using indirect heating.

9. The process of claim 7 , wherein the sterilization process in step (c) is filter sterilization conducted using ultrafiltration and/or microfiltration.

10. The process of claim 1 , wherein step (d) further comprises the addition of one or more ingredients to form the finished milk product.

11. The process of claim 1 , wherein step (d) is conducted aseptically at a temperature in a range from about 5 to about 50° C.

12. The process of claim 1 , wherein the finished milk product is whole milk, low-fat milk, skim milk, buttermilk, flavored milk, low lactose milk, high protein milk, lactose-free milk, ultra-filtered milk, micro-filtered milk, concentrated milk, evaporated milk, or high protein, high calcium, and reduced sugar milk.

13. The process of claim 1 , wherein the finished milk product produced by the process has less cooked flavor, sulfur odor, and/or brown color than that of a finished milk product obtained by the UHT sterilization of an unpasteurized milk product containing all the milk fractions together, under the same processing conditions and with the same milk component amounts.

14. The process of claim 1 , wherein:
UHT sterilization is conducted at a temperature in a range from about 135° C. to about 145° C. for a time period in a range from about 1 to about 10 sec; and
UHT sterilization is conducted using indirect heating, direct heating, direct steam injection, direct steam infusion, a hybrid of direct and indirect heating, or combinations thereof.

15. The process of claim 1 , wherein the sterilization process in step (c) is UHT sterilization conducted using indirect heating.

16. The process of claim 1 , wherein the sterilization process in step (c) is filter sterilization conducted using ultrafiltration and/or microfiltration.

Assignees

• Fairlife Llc

Inventors

• Ur-Rehman Shakeel
• Kopesky Brandon
• Backinoff Scott
• Doelman Timothy Peter
• White Calvin

Classifications

• A23C9/152

  containing additives (fermented milk preparations containing additives A23C9/13) · CPC title

• A23C9/15

  Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins · CPC title

• A23L5/21

  by heating without chemical treatment, e.g. steam treatment, cooking · CPC title

• A23C9/1526

  Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof · CPC title

• A23C9/1422

  by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate · CPC title