Method of making dairy compositions

Patent metadata

Field	Value
Publication number	US-11064710-B2
Application number	US-201916538009-A
Country	US
Kind code	B2
Filing date	Aug 12, 2019
Priority date	Aug 27, 2002
Publication date	Jul 20, 2021
Grant date	Jul 20, 2021

Abstract

The invention relates to a method of separating components from milk, and the apparatus used therefor. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams and yogurts.

First claim

What is claimed is:

1. A method for producing a dairy product, the method comprising:
separating milk to produce butter fat and skim milk;
ultrafiltrating the skim milk to produce a UF permeate and a UF retentate;
nanofiltrating the UF permeate to produce a NF permeate and a NF retentate;
reverse osmosis of the NF permeate to produce a RO permeate and a RO retentate;
combining a portion of the butter fat, a portion of the UF retentate, a portion of the RO retentate, and a portion of the RO permeate to produce a dairy product; and
wherein the dairy product comprises from 0.1 to 0.3 wt. % butter fat, from 6 to 9 wt. % protein, from 1 to 2 wt. % minerals, and from 2 to 5 wt. % lactose.

2. The method of claim 1 , wherein the protein content of the UF retentate is at least 9 wt. % and the lactose content is at least 4 wt. %.

3. The method of claim 1 , further comprising fortifying the dairy product with at least one of calcium, vitamin D, or protein.

4. A method for producing a dairy product, the method comprising:
separating milk to produce butter fat and skim milk;
ultrafiltrating the skim milk to produce a UF permeate and a UF retentate;
nanofiltrating the UF permeate to produce a NF permeate and a NF retentate;
reverse osmosis of the NF permeate to produce a RO permeate and a RO retentate; and
combining a portion of the butter fat with a portion of the UF retentate, a portion of the UF permeate, and a portion of the RO retentate to produce a dairy product; and
wherein the dairy product comprises from 1 to 3 wt. % butter fat, from 2.5 to 5.5 wt. % protein, from 0.5 to 1 wt. % minerals, and from 1 to 3 wt. % lactose.

5. The method of claim 4 , wherein the lactose content of the UF permeate is no more than 5.5 wt. %.

6. The method of claim 4 , wherein the protein content of the UF retentate is at least 9 wt. % and the lactose content is at least 4 wt. %.

7. The method of claim 4 , wherein the lactose content of the RO permeate is no more than 0.05 wt. % and the mineral content is no more than 0.05 wt. %.

8. The method of claim 4 , further comprising fortifying the dairy product with at least one of calcium, vitamin D, or protein.

9. A method for producing a dairy product, the method comprising:
separating milk to produce butter fat and skim milk;
ultrafiltrating the skim milk to produce a UF permeate and a UF retentate;
diafiltrating the UF permeate to produce a DF permeate and a DF retentate;
nanofiltrating the DF permeate to produce a NF permeate and a NF retentate;
reverse osmosis of the NF permeate to produce a RO permeate and a RO retentate; and
combining a portion of the butter fat with a portion of the UF retentate, a portion of the DF retentate, a portion of the UF permeate, a portion of the RO permeate, and a portion of the RO retentate to produce a dairy product; and
wherein the dairy product comprises from 0.1 to 0.3 wt. % butter fat, from 6 to 9 wt. % protein, from 1 to 2 wt. % minerals, and from 2 to 5 wt. % lactose.

10. The method of claim 9 , wherein the lactose content of the UF permeate is no more than 5.5 wt. %.

11. The method of claim 9 , wherein the protein content of the UF retentate is at least 9 wt. % and the lactose content is at least 4 wt. %.

12. The method of claim 9 , wherein the lactose content of the RO permeate is no more than 0.05 wt. % and the mineral content is no more than 0.05 wt. %.

13. The method of claim 9 , further comprising fortifying the dairy product with at least one of calcium, vitamin D, or protein.

14. A method for producing a dairy product, the method comprising:
separating milk to produce butter fat and skim milk;
ultrafiltrating a first portion of the skim milk to produce a UF permeate and a UF retentate;
diafiltering a portion of the UF retentate to produce DF permeate and DF retentate;
combining a portion of the butter fat with a second portion of the skim milk with and at least one of the UF retentate and the DF retentate to produce a dairy product; and
wherein the dairy product comprises from about 3 to 10 wt. % protein, from about 0.65 to about 2 wt % minerals, and from about 1 to 10 wt. % lactose.

Assignees

• Fairlife Llc

Inventors

• Dunker John M
• Mccloskey Michael J
• Gomez Timothy J

Classifications

• A23C9/00 Primary

  Milk preparations; Milk powder or milk powder preparations (mixtures of whey with milk products or milk components A23C21/06; preservation of milk or milk preparations A23B11/10) · CPC title

• A23C9/1422 Primary

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

• A23C2210/206

  Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration · CPC title

• A23C9/1512

  containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate · CPC title

• A23C9/1427

  by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting · CPC title