SCHMITT, CHRISTOPHE JOSEPH ETIENNE,BOVETTO, LIONEL JEAN RENE,SYRBE, AXEL,KREUSS, MARKUS,VAGHELA, MADANSINH NATHUSINH,KOLODZIEJCZYK, ERIC STANISLAS
申请号：
CA3044138
公开号：
CA3044138A1
申请日:
2017.12.18
申请国别(地区):
CA
年份:
2018
代理人:
摘要：
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1 7.1 and a concentration of 3 - 25 wt.% of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10 - 60/40, adding 3 - 25 mM divalent cations to provide a concentration of 3 - 8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition； and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°- 105°C for a period of 0.5 3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3 - 50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0 7.1, a concentration of 6 - 55 wt.% milk solids, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 8 mM free divalent cations, and wherein the agglomerates having a size of 3 - 50 microns mean diameter D(4,3) as measured by laser diffraction.
