Method of making dairy compositions

Patent metadata

Field	Value
Publication number	US-9538770-B2
Application number	US-201313952642-A
Country	US
Kind code	B2
Filing date	Jul 28, 2013
Priority date	Aug 27, 2002
Publication date	Jan 10, 2017
Grant date	Jan 10, 2017

Abstract

The invention relates to a method of separating components from milk. 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, yogurts and milk powders.

First claim

What is claimed is:

1. A method for making a dairy composition comprising the steps of,
cooling milk to a temperature between 42° F. and below 45° F.;
subjecting the milk to an ultrafiltration step at a temperature between 42° F. and below 45° F. to produce an ultrafiltration permeate fraction and a ultrafiltration retentate fraction;
subjecting the ultrafiltration permeate to a nanofiltration step at a temperature between 42° F. and below 45° F. to produce a nanofiltration permeate fraction and a nanofiltration retentate fraction;
combining the ultrafiltration retentate fraction with the nanofiltration permeate fraction or water at a temperature between 42° F. and below 45° F. to form a mixture;
subjecting the mixture to a diafiltration step at a temperature between 42° F. and below 45° F. to produce a diafiltration permeate fraction and a diafiltration retentate fraction;
combining the diafiltration retentate fraction with one or more permeate and retentate fractions at a temperature between 42° F. and below 45° F. to form a blended composition;
heating the blended composition at 146° F. for 30 minutes;
cooling the heated composition to a temperature between 42° F. and below 45° F.; and,
treating the cooled composition with lactase enzyme at a temperature between 42° F. to below 45° F. to form a dairy composition having a lactose content of 0.1 to 1.0%.

2. The method of claim 1 , wherein the blended composition comprises an ultrafiltration retentate fraction and a nanofiltration permeate fraction.

3. The method of claim 1 , wherein the diafiltration retentate is combined with a nanofiltration permeate fraction and an ultrafiltration retentate fraction.

4. The method of claim 1 , wherein the diafiltration retentate is combined with a nanofiltration permeate and a nanofiltration retentate fraction.

Assignees

• Fairlife Llc

Inventors

• Ur-Rehman Shakeel
• Dunker John M
• Mccloskey Michael J
• Gomez Timothy J
• Seguin Richard J

Classifications

• A23C2210/206

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

• 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

• A23C2220/10

  Enzymatic treatment · CPC title

• A23C9/1427

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