WO2016099240A1 - Proceso para la separación de la lactosa de la leche para la producción de leche deslactosada y aprovechamiento del subproducto - Google Patents
Proceso para la separación de la lactosa de la leche para la producción de leche deslactosada y aprovechamiento del subproducto Download PDFInfo
- Publication number
- WO2016099240A1 WO2016099240A1 PCT/MX2015/000149 MX2015000149W WO2016099240A1 WO 2016099240 A1 WO2016099240 A1 WO 2016099240A1 MX 2015000149 W MX2015000149 W MX 2015000149W WO 2016099240 A1 WO2016099240 A1 WO 2016099240A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- lactose
- retentate
- preferable
- permeate
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1427—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/206—Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration
Definitions
- the present invention relates to the dairy industry in general and to the milk treatment industry to obtain lactose-free milk and titration of the by-product in particular, and even more particularly to the milk treatment industry by means of different means of separating milk.
- the tale components such as the micro and nano filtration equipment.
- the other option is to apply the enzyme lactase in fluid milk as a process for obtaining a product for direct consumption or for preparing different milk derivatives, to ensure its low lactose content.
- lactase in fluid milk they give it a sweetness increased by the amount of galactose that is obtained, resulting in a product not desired by the consumer.
- Micropof iltration Used to retain bacteria-sized particles and spores. Let in protein, fat globules, sugars, amino acids, minerals and water.
- Nanofittració Used to retain particles of sugar size such as sucrose or table sugar. Let minerals and water through.
- the equipment used is made of membranes capable of performing microfiitration, ultrafiltration, nanofiitration and reverse osmosis processes for the fractionation of the different components in this case of milk.
- the general process for obtaining lactose-free or lactose-free milks is:
- the UF permeate is then subjected to the nano-infiltration process in order to obtain the respective retentate and permeate in the same way.
- Milk reconstitution can also be performed using only Sa UF retentate with the addition of water to the desired level of protein or include reverse osmosis processes to concentrate the NF permeate minerals and be used in the reconstitution of Milk
- an invention that demonstrates which stages (micro, ultra and nanofiitration and reverse osmosis) are essential to achieve a lactose-free process that achieves obtaining a lactose-free or lactose-free milk with a sensory profile equivalent to that of a normal pasteurized milk (without delaying), with a partial removal of lactose by physical means in a first stage and the subsequent elimination of the remaining lactose with the use of the enzyme iactase ( ⁇ -gaiactosidase) and obtaining an integral lactose as a byproduct, it will be contributing to the state of the art knowledge that does not currently exist and will merit a patent for its protection.
- Patent document CA2701068 of the inventor Vernazza, Francesco discloses a method for obtaining low-sugar milk from milk, and which comprises at least two steps: a first step in which the milk is subjected to a filtration of way to produce, at the exit, a permeate of uitrafiltration and a retentate of uitrafiltration; and a second step in which the ultrafiltration permeate is subjected to a nanofiitration operation in order to produce, on the output, a nanofiitration permeate and a nanofiitration concentrate.
- the permeate of nanofiitration is continuously recycled directly to the operation and nanofiitration so as to dilute the retentate of the iafiltration and obtain the low sugar milk from the latter, in this method the physicochemical conditions to achieve a milk are not taken into account with defined organoleptic characteristics.
- Mexican patent document PA / a / 2004/011243, by JANNE-SAHLSTEIN discloses a process for producing lactose-free milk products.
- the process of the invention is characterized by the steps of subjecting a milk milk product to uitrafiltration (UF), nanofiitration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retention.
- UF uitrafiltration
- NF nanofiitration
- concentration by reverse osmosis concentration by reverse osmosis
- a method consisting in the separation of the milk components comprises the steps of: passing the milk through a filtration apparatus in a single flow address; milk filtration in a first filtration stage using uitrafiltration means to produce a first liquid filtrate and a first concentrate, wherein the lactose content of the first filtrate is only 5.5% by weight; nanofiitration of the first liquid filtrate in a second filtration stage using nanofiitration means to produce a second liquid filtrate and a second concentrate, where e!
- Lactose content of the second filtrate is only 0.15% by weight; reverse osmosis of the second liquid filtrate in a third filtration stage employed reverse osmosis means to produce a third liquid filtrate and a third concentrate, wherein the lactose content of the third concentrate is not more than 0.06% by weight; and wherein the first filtrate, second filtrate and third filtrate are removed from the filtration apparatus through a first outlet, a second outlet and a third outlet respectively.
- One of the objectives of the present invention is to allow desiacyous or lactose-free milk with a sensory profile equivalent to that of a normal pasteurized milk without lactose.
- Another objective was to achieve the previous quality using the essential separation steps to reduce production costs. Still another objective was to determine the effect on the organoleptic characteristics of the concentration of the natural components of milk and the concentrations that achieve the first objective.
- Still another goal is e! of determining the ratio between retentate and permeate to obtain a sensory profile equivalent to! of a normal pasteurized milk without lactose,
- the process object of the present description begins with the standardization of the milk to be treated.
- Raw milk is standardized to the level of fat required, that is to say a value of 1.4 to 2.2%, preferably 1.5 to 2.1, even more preferable from 1.6 to 2.0, even better than 1.7 to 1.9% butic fat.
- the level of protein after standardization is as follows: a value of 2.9 to 3.7%, preferably 3.0 to 3.8, even more preferable from 3.1 to 3.5%, even better from 3.2 to 3.4%,
- this milk is subjected to the UF process where a "milk concentrate" retentate is obtained (between 4.7 to 5.3%, preferably between 4.8 to 5.2%, and even more preferable between 4.9 to 5.1% ⁇ and which will be subsequently mixed with the permeate resulting from the NF.
- This concentration must be reached in the retentate in the stage ultrafitration to obtain the lactose level in the reconstituted milk.
- the proportions in the UF step are: 55 to 63%, preferably 56 to 62%, even more preferable 57 to 61%, even better 58 to 60% retentate; and for the piercing of 37 to 45%, preferably 38 to 44%, even more preferable, 39 to 43%, even better than 40 to 42%.
- the perrneado obtained from the ÜF is subjected to the NF process to obtain a retentate (water, lactose and minerals) and a perrneado (water and minerals).
- our process establishes that we have the following proportions: in the retentate from 30 to 38%, preferably from 31 to 37%, even more preferable from 32 to 36%, even better from 33 to 35% of what that enters; and for bolting from 62 to 70%, preferably from 63 to 69%, even more preferable from 64 to 68%, even better from 65 to 67%.
- the diafiltration process is used primarily to make the recovery of mineral salts and possible flavoring aromatic compounds more efficient, and starts when the level of lactose is critical (crystallization of lactose in membranes) in the retentate of NF, keeping lactose levels close to this point but undiluted the retentate.
- a step that also includes our process, in the steps of UF and NF, 35 and 40% should be removed, preferably between 36 and 39%, and even more preferably between 37 and 38% ;
- the reconstituted milk should be between 2.7 to 3.5% lactose, preferably between 2.8 to 3.4%, and even more preferable between 2.9 to 3.3% and even better between 3.0 and 3.2% lactose.
- the proportion obtained from retained and permeated in the UF and NF process is the proportion obtained from retained and permeated in the UF and NF process.
- Our process has the following proportions: The proportions in the UF process are: 55 to 63%, preferably 56 to 62%, even more preferable 57 to 61%, even better 58 to 60 retentate; and for the permeate from 37 to 45%, preferably from 38 to 44%, even more preferable, 39 to 43%, even better from 40 to 42%.
- NF process in the retentate from 30 to 38%, preferably from 31 to 37%, even more preferable from 32 to 36%, even better from 33 to 35%: and for the permeate from 62 to 70%, preferably from 63 to 69%, even more preferable from 64 to 68%, even better from 65 to 67%.
- Figure 1 is a schematic of the process of the present description, with all the steps included.
- Figure 1 is a schematic of the process of the present description, with all the steps included.
- tank 1 of standardized semi-skimmed milk. This milk is fed into the equipment of uS ⁇ rafiitrado 2, schematizing with the diagonal broken line the membrane, With this specification we can say that line 2a conducts the retentate to tank 5.
- ia line 2b conducts the permeate of UF ai tank 3 permeate.
- Line 3a leads the permeate from the permeate tank to the NF 4 equipment.
- line 3b conducts the permeate with the addition of water that is stored in the retentate mixing tank 7 with the diafiltration water.
- Tank 8 has the water to be injected to the NF retentate. The part of! Retained that does not recirculate is sent to tank 8 where you have the concentrated lactose solution.
- the permeate of the NF is sent to the mixing tank 5 where it is mixed with the retentate of UF, to result in the desiactose milk product that is sent to the tank 8, milk that subsequently receives the step of enzymatic fractionation of lactose.
- the first step in the process of the present invention is the standardization of the milk to be treated. This standardization is carried out by playing with two components of milk, one of them is fat concentration and protein concentration.
- Raw milk is standardized at the level of fat required, that is, a value of 1.4 to 2.2% is established, preferably 1.5 to 2.1, even more preferable from 1.6 to 2.0, even better from 1.7 to 1.9% of butyric fat.
- the level of protein after standardization is as follows: a value of 2.9 to 3.7%, preferably 3.0 to 3.8, even more preferable from 3.1 to 3.5%, even better from 3.2 to 3.4%.
- the next step is the uitrafi ⁇ traconstru, where it is obtained in permeate of UF and a retentate of UF.
- the permeate is sent to the next step which is the NF nanofiltration step.
- the retentate of the uitrafi ⁇ traconstru is subsequently mixed with the permeate resulting from the NF.
- the permeate obtained from the UF is subjected to the NF process to obtain a retentate (water, lactose and minerals) and a permeate (water and minerals).
- the product obtained has a dairy profile and is very diluted.
- the product although less sweet than the product of Example I, and although it has a slightly more latent profile, has a diluted consistency.
- Example V ogia Determine if with additional processes of homogenization and pasteurization it is possible to retain more flavor compounds in the fat globules. result is still not acceptable, the product feels diluted and sweetness is deficient.
- Example V ogia
- the product obtained has a better milk profile, however the sweetness is perceived slightly below that of a pasteurized milk.
- Standardization is performed at a level of 8% butyric fat.
- the product has a better milk profile with a noticeable decrease in the sensation to dilute and the sweetness is similar to that of a fresh milk.
- Enido has a better milk profile, however it is slightly below a pasteurized milk.
- # EN product obtained has a better milk profile and sweetness practically equal to that of a pasteurized milk, improving the body but still with opportunity area vs a pasteurized milk.
- the product obtained has a better milk profile and sweetness almost equal to that of a pasteurized milk, improving the body but still with an area of opportunity vs a pasteurized milk.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CR20160406A CR20160406A (es) | 2014-12-18 | 2015-11-13 | Proceso para la separación de la lactosa de la leche para la producción de leche deslactosada y aprovechamiento del subproducto |
CR20180189A CR20180189A (es) | 2014-12-18 | 2015-11-13 | Proceso para la separación de la lactosa de la leche para la producción de leche deslactosada y aprovechamiento del subproducto |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MXMX/A/2014/015894 | 2014-12-18 | ||
MX2014015894A MX360129B (es) | 2014-12-18 | 2014-12-18 | Proceso para la separación de la lactosa de la leche para la producción de leche deslactosada. |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2016099240A1 true WO2016099240A1 (es) | 2016-06-23 |
Family
ID=55959538
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/MX2015/000149 WO2016099240A1 (es) | 2014-12-18 | 2015-11-13 | Proceso para la separación de la lactosa de la leche para la producción de leche deslactosada y aprovechamiento del subproducto |
Country Status (6)
Country | Link |
---|---|
US (1) | US10743556B2 (es) |
CR (2) | CR20180189A (es) |
MX (1) | MX360129B (es) |
NI (1) | NI201600060A (es) |
SV (1) | SV2016005173A (es) |
WO (1) | WO2016099240A1 (es) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT201600132159A1 (it) * | 2016-12-29 | 2018-06-29 | Granarolo S P A | Processo di preparazione di un latte lactose-free |
EP3645146A4 (en) * | 2017-06-30 | 2021-05-05 | Glycom A/S | SYNTHESIS OF OLIGOSACCHARIDES |
WO2019212704A1 (en) * | 2018-05-02 | 2019-11-07 | Fairlife, Llc | Production and separation of milk fractions with diafiltration |
US11918005B1 (en) | 2021-04-06 | 2024-03-05 | Chobani Llc | Dairy-based zero sugar food product and associated method |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040040448A1 (en) * | 2002-08-27 | 2004-03-04 | Dunker John M. | Dairy compositions and method of making |
US20050196508A1 (en) * | 2004-03-05 | 2005-09-08 | Joseph Wang | Lactose-removed milk product and process for the preparation thereof |
WO2009043882A1 (en) * | 2007-10-01 | 2009-04-09 | Parmalat Spa | Method and plant to obtain milk with low sugar content |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FI115752B (fi) * | 2002-05-14 | 2005-07-15 | Valio Oy | Menetelmä käytettäväksi vähälaktoosisen tai laktoosittoman maitotuotteen valmistamiseksi |
US8449938B2 (en) * | 2002-05-14 | 2013-05-28 | Valio Ltd | Lactose-free milk product and processes for producing the same |
US20070166447A1 (en) * | 2002-08-27 | 2007-07-19 | Select Milk Producers, Inc. | Dairy compositions and method of making |
FI120953B (fi) * | 2007-06-26 | 2010-05-31 | Valio Oy | Menetelmä hyvin säilyvän vähälaktoosisen tai laktoosittoman maitotuotteen valmistamiseksi |
US10080372B2 (en) * | 2008-08-29 | 2018-09-25 | Valio Ltd. | Low-lactose and lactose-free milk product and process for production thereof |
US8986768B2 (en) * | 2008-08-29 | 2015-03-24 | Valio Ltd. | Low-lactose and lactose-free milk product and process for production thereof |
FI123201B (fi) * | 2010-10-29 | 2012-12-14 | Valio Oy | Maitopohjainen tuote ja valmistusmenetelmä |
-
2014
- 2014-12-18 MX MX2014015894A patent/MX360129B/es active IP Right Grant
-
2015
- 2015-10-30 US US14/927,624 patent/US10743556B2/en active Active
- 2015-11-13 CR CR20180189A patent/CR20180189A/es unknown
- 2015-11-13 WO PCT/MX2015/000149 patent/WO2016099240A1/es active Application Filing
- 2015-11-13 CR CR20160406A patent/CR20160406A/es unknown
-
2016
- 2016-04-01 SV SV2016005173A patent/SV2016005173A/es unknown
- 2016-04-26 NI NI201600060A patent/NI201600060A/es unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040040448A1 (en) * | 2002-08-27 | 2004-03-04 | Dunker John M. | Dairy compositions and method of making |
US20050196508A1 (en) * | 2004-03-05 | 2005-09-08 | Joseph Wang | Lactose-removed milk product and process for the preparation thereof |
WO2009043882A1 (en) * | 2007-10-01 | 2009-04-09 | Parmalat Spa | Method and plant to obtain milk with low sugar content |
Also Published As
Publication number | Publication date |
---|---|
US20160174586A1 (en) | 2016-06-23 |
MX2014015894A (es) | 2016-02-26 |
US10743556B2 (en) | 2020-08-18 |
SV2016005173A (es) | 2019-01-03 |
MX360129B (es) | 2018-09-24 |
CR20180189A (es) | 2018-07-20 |
NI201600060A (es) | 2016-09-28 |
CR20160406A (es) | 2017-10-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2295580T3 (es) | Proceso para producir un producto lacteo sin lactosa. | |
FI124323B (fi) | Maitopohjainen tuote ja menetelmä sen valmistamiseksi | |
RU2732833C2 (ru) | Способ гуманизирования обезжиренного молока животных | |
WO2016099240A1 (es) | Proceso para la separación de la lactosa de la leche para la producción de leche deslactosada y aprovechamiento del subproducto | |
EP1986510B1 (en) | Milk mineral water, processes for manufacturing thereof and beverages containing milk mineral water | |
BR112012009744B1 (pt) | Produto da proteína do soro do leite e um método para sua preparação | |
US20070184168A1 (en) | Low-carbohydrate milk with original calcium | |
BR112019002669B1 (pt) | Processo para produzir um produto de fórmula infantil e um produto lácteo ácido a partir de leite animal desengordurado | |
WO2017119806A1 (es) | Proceso para la producción de leche deslactosada con alto contenido en proteína y calcio y leche sin dulzor | |
RU2719786C2 (ru) | Модификация минерального состава молока | |
JP5611421B1 (ja) | タンパク質高含有乳飲料及びその製造方法 | |
RU2729402C1 (ru) | Способ производства молочного концентрированного продукта с сахаром | |
FI122675B (fi) | Heraproteiinituote ja menetelmä sen valmistamiseksi | |
AU2015101575A4 (en) | Process for producing reduced-lactose high protein milk | |
MX2008008331A (es) | Leche baja en carbohidratos con calcio original | |
WO2016092338A1 (en) | Process of making a dairy drink | |
JP2023146438A (ja) | カルシウムを含む乳性飲料 | |
RU2575610C2 (ru) | Продукт с белком молочной сыворотки и способ его получения | |
Raventós Alegre | Integration of membrane technologies in agroindustrial process stages | |
BR112019002684B1 (pt) | Processo para produzir um produto de fórmula infantil e um produto lácteo a partir de leite animal desengordurado e produto de fórmula infantil | |
BR102016024530A2 (pt) | Bebida láctea de baixo teor de lactose adicionada com produtos da ultrafiltração do soro de leite e seu processo de obtenção | |
BR112019020700A2 (pt) | método para a fabricação de uma composição acentuadora de sabor | |
AU2016250329A1 (en) | Process for producing reduced-lactose high protein milk |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: CR2016-000292 Country of ref document: CR |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 15870401 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: CR2016-000406 Country of ref document: CR |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 15870401 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: CR2018-000189 Country of ref document: CR |