阅读说明：本技术 生产具有延长的保质期的奶和奶相关产品的方法 (Method for producing milk and milk-related products with extended shelf life ) 是由 R·J·尼尔森 T·斯洛茨 O·波尔森 于 2019-08-30 设计创作，主要内容包括：本发明公开了一种用于生产具有延长的保质期的奶和奶相关产品的方法。该方法包括以下步骤：将全脂奶分离为乳脂部分和脱脂奶部分,其中,所述脱脂奶部分的脂肪含量为0.5重量％或更小,对所述脱脂奶部分进行热处理,所述热处理包括将所述脱脂奶部分加热至152℃至165℃,持续500ms或更短,以及将所述脱脂奶部分冷却至70℃或更低的温度。尽管处理温度高,但生产的奶和奶相关产品仍保持高水平的未变性乳清蛋白。(A method for producing milk and milk-related products with extended shelf life is disclosed. The method comprises the following steps: separating whole milk into a cream fraction and a skim milk fraction, wherein the fat content of the skim milk fraction is 0.5 wt% or less, subjecting the skim milk fraction to a heat treatment comprising heating the skim milk fraction to 152 ℃ to 165 ℃ for 500ms or less, and cooling the skim milk fraction to a temperature of 70 ℃ or less. Despite the high treatment temperature, the produced milk and milk-related products retain high levels of undenatured whey proteins.)

1. A method for producing milk and milk-related products with extended shelf life, comprising the steps of:

a. separating whole milk into a cream fraction and a skim milk fraction, wherein the fat content of the skim milk fraction is 0.5 wt% or less,

b. subjecting the skim milk portion to a heat treatment comprising heating the skim milk portion to 152 ℃ to 165 ℃ for 500ms or less, and

c. cooling the skim milk portion to a temperature of 70 ℃ or less.

2. A method according to claim 1, wherein the treated skim milk fraction in step c contains denatured β -lactoglobulin in an amount that is 40% or less, such as 30% or less, and preferably 20% or less of the amount of β -lactoglobulin originally present in the skim milk fraction in step a.

3. Process according to any of claims 1 or 2, wherein the skim milk fraction is pre-treated by pasteurization before step b.

4. The method according to any one of steps 1 to 3, wherein step b occurs directly after step a or directly after the pre-treatment.

5. The method according to any of claims 1-4, wherein the heat treatment comprises heating the skim milk portion to 153-159 ℃.

6. The method according to any of claims 1-5, wherein the heat treatment is performed in a time of 300ms or less, such as in a time of 100ms or less.

7. A method according to any of claims 1-6, wherein the fat content of the skim milk fraction is 0.3 wt% or less, such as 0.1 wt% or less.

8. The method according to any of claims 1 to 7, wherein the cream fraction is treated at 100-.

9. The method according to any one of claims 1 to 8, further comprising the step of:

d. blending the treated skim milk fraction with the treated cream fraction to obtain a dairy product having a fat content of 0.5 to 4 wt%.

10. The method according to any one of claims 1 to 9, wherein the milk or milk-related product retains 80 wt.% or more, such as 90 wt.% or more, of the whey protein originally present in the milk.

Technical Field

The present disclosure relates to a method for producing milk (milk) and milk-related products with extended shelf life. The product maintained high levels of whey protein, indicating that the product had a low degree of decomposition of protein and other ingredients during processing.

Background

As a commodity, milk is produced by extraction from the mammary glands of cattle, buffalo, goats, sheep and, more rarely, camels, horses and donkeys. Milk is also an important source of nutrition for infants and adults in many cultures.

Milk is typically collected from dairy farmers in dairy farms and then distributed to consumers. Due to the risk of pathogens present in milk, dairies typically heat treat milk to destroy or at least impair the activity of the pathogens. The result of the heat treatment should be to reduce health risks caused by pathogenic microorganisms associated with milk. Since heat treatment also degrades the ingredients in milk, it is a separate goal to maintain the nutritional value as much as possible and to reduce the impact on taste and odor.

Pasteurization is a relatively mild milk treatment process in which the milk is typically heated to 72 ℃ for 15 seconds. Pasteurization destroys most plant pathogens (bacteria, yeast and molds) that can cause food poisoning. Sterilization is a more severe heat treatment (typically at 121 ℃ for 3 minutes) and can destroy all microorganisms (vegetative and sporogenous) or render them incapable of further growth.

Pasteurization is a preferred means of heat treatment when the dairy product is to be consumed in a relatively short period of time and the cooling chain can be maintained. Sterilization is often the preferred heat treatment method if the dairy product is intended to be stored for a longer period of time, i.e. more than weeks or months, and/or the dairy product is stored at ambient temperature.

Increasing the heat treatment to the level used for sterilization increases the chemical, physical, sensory and nutritional degradation of the final product. Sterilization temperatures may cause undesirable changes in milk: pH reduction, calcium precipitation, protein denaturation, maillard browning, and casein modification. These changes are important and can affect their organoleptic properties and nutritional value.

Ultra High Temperature (UHT) treated milk is typically run at a temperature of about 143 ℃ for about 6 seconds. UHT treatment is usually carried out in a continuous process, the heat-treated milk being rapidly cooled and packaged. Compared to sterilized milk, UHT milk undergoes less chemical changes, resulting in a whiter product, less caramel taste, reduced denaturation of whey proteins, and reduced loss of heat-sensitive vitamins. Even so, off-flavors, especially old or oxidized off-flavors, generated during storage are the most important factors limiting the acceptability of UHT milk. The development of off-flavors is associated with chemical reactions and changes (e.g., maillard reactions and browning) that occur during processing and continue to occur during subsequent storage.

Denaturation of whey proteins during heat treatment leads to a reduction in the taste quality of milk. Beta-lactoglobulin represents approximately 50% of the total whey protein and 12% of the total protein in milk. Beta-lactoglobulin contains two intramolecular disulfide bonds and 1 mole of cysteine per 18kDa monomer. During the heat treatment, it is believed that the reaction forms volatile compounds that cause the heated milk to have a cooked taste.

The conventional wisdom holds that denaturation of β -lactoglobulin involves first the dissociation of its very tight dimeric structure, followed by the opening of the globular monomer. The latter step exposes the reactive free thiol groups, which are usually buried inside the globular structure. this-SH group or another group resulting from an intramolecular mercapto-disulfide reaction is said to interact with other-SH groups in an intermolecular mercapto-disulfide reaction. These reactions occur between beta-lactoglobulin molecules, but also between beta-lactoglobulin and K-casein and between beta-lactoglobulin and alpha-lactalbumin.

According to one aspect of the invention, it is an object to reduce off-flavours in milk treated at ultra-high temperatures by reducing denaturation of whey proteins (such as beta-lactoglobulin) during heat treatment.

In WO 2010/085957 it is disclosed to attempt to reduce the cooked taste of milk treated at ultra-high temperatures, wherein a physical separation of the microorganisms is first carried out before the heat treatment. After isolation of the microorganisms, the dairy product is treated at a temperature of 150 ℃ for 90ms, after which it is finally cooled and then aseptically packaged. The removal of microorganisms is carried out in a microfiltration apparatus that performs tangential microfiltration using an isopipe ceramic tubular membrane, wherein the retentate is recycled at a flow rate to produce a microorganism-free filtrate. It is believed that removal of the microorganisms prior to heat treatment improves the taste, particularly reduces the cooked taste.

However, the recycling of the retentate results in that a certain amount of the final retentate, in which a high concentration of microorganisms is present, has to be discarded. Thus, it is estimated that 1-2% of the original milk is lost in the process. In addition, removal of microorganisms requires investment in microfiltration equipment and associated equipment, such as pumps, piping, valves, and the like. The microfiltration equipment increases the floor space of the entire plant and therefore requires more space in the dairy. Finally, the presence of microfiltration equipment complicates the process, requires investment in monitoring equipment, and increases the risk of failure. The present invention seeks to obviate or mitigate one or more of these disadvantages.

Disclosure of Invention

It is an object of the present invention to provide a method for producing milk and milk-related products with an extended shelf life, comprising the steps of:

a. separating the whole milk into a cream fraction and a skim milk fraction, wherein the fat content of the skim milk fraction is 0.5 wt% or less,

b. subjecting the skim milk portion to a heat treatment comprising heating the skim milk portion to 152 ℃ to 165 ℃ for 500ms or less, and

c. cooling the skim milk portion to a temperature of 70 ℃ or less.

Milk and milk-related products obtained by this method surprisingly show a reduced degradation of whey proteins such as beta-lactoglobulin. Maintaining high levels of whey protein in the milk maintains the natural taste in the treated milk and results in a nutritional value approaching that of the non-fat milk fraction prior to heat treatment. The degree of denaturation of whey proteins is an indicator of the denaturation of other proteins in whey. A low degree of denaturation indicates a higher amount of biologically active protein compared to similar long shelf life products obtained in the prior art, and thus a healthier long shelf life milk product.

Without being bound by theory, it is presently believed that the reduction in degradation of whey protein is due at least in part to the low concentration of fat or milk fat in the skim milk fraction. By chemical processes that are currently unknown and occur at the temperatures of the present process, it is believed that the fat reacts with or otherwise promotes the degradation of the whey protein. In certain embodiments of the invention, the treated skim milk fraction of step c contains an amount of denatured β -lactoglobulin that is 40% or less, such as 30% or less, and preferably 20% or less of the amount of β -lactoglobulin originally present in the skim milk fraction of step a.

In the context of the present invention, the term "milk or milk-related product" relates to a milk-based product, which may comprise many, if not all, components of skim milk, and optionally may comprise various amounts of non-dairy-containing additives, such as non-dairy-containing flavours, sweeteners, minerals and/or vitamins.

The term "long shelf life" as used in the context of the present invention relates to products having a longer shelf life than ordinary pasteurized milk. In the context of the present invention, the term "extended shelf life" or ESL is used as a synonym for "long shelf life".

The method of the invention may preferably be used for processing fresh whole milk, i.e. milk freshly expressed from a milk derivative source (e.g. from a cow). For example, preferably the milk is stored for at most 48 hours, i.e. at most 48 hours since milking, more preferably at most 36 hours, such as at most 24 hours.

Milk fat can be separated from whole milk in a number of ways readily available in the art. Thus, the milk may be allowed to settle until the cream floats on top, and then the top portion may be recovered by decantation, or the bottom portion may be recovered by draining. In a preferred aspect of the invention, the whole milk is separated into a cream fraction and a skim milk fraction by centrifugation. Centrifugation provides a faster separation process due to the elimination of settling time. Furthermore, the possibility of adjusting the remaining amount of fat in the skim milk to a predetermined level is provided by centrifugal separation. The milk may be preheated, usually in a Plate Heat Exchanger (PHE), before the cream and skim milk portions are separated.

Although skim milk produced by the separation process can be used directly in the heating process, it is generally suitable that the skim milk fraction is pre-treated by pasteurization before step b. Pasteurization is usually carried out at 70 ℃ to 75 ℃ for 10 to 30 seconds. Preferably, this pasteurization step is carried out at 72 ℃ for 15s, also known as High Temperature Short Time (HTST) pasteurization. The skim milk fraction used in the present invention may also be lactose-free or lactose-reduced milk produced by hydrolysis of lactose to glucose and galactose by lactase, or by other methods such as nanofiltration, electrodialysis, ion exchange chromatography and centrifugation techniques. In the context of the present invention, the term "lactose-reduced milk" refers to milk comprising at most 0.5g lactose per kg milk. The term "lactose-free milk" refers to milk comprising at most 0.05g lactose per kg milk.

An important aspect of the present invention is that no microfiltration or other kind of physical separation is required. Thus, in one aspect of the invention, the skim milk fraction is pre-treated by pasteurization before step b, or step b occurs directly after step a or directly after pre-treatment. It was surprisingly observed that the presence of small amounts of microorganisms did not significantly affect the perceived amount of treated skim milk, including the taste and odor of the treated skim milk. In the context of the present invention, the term "microorganism" relates to, for example, bacteria and bacterial spores, yeasts, molds and fungal spores. Thus, it is preferred that the whole milk used in step a is of good quality, containing at most 100,000 colony forming units (cfu)/ml, preferably at most 50,000cfu/ml, and even more preferably at most 25,000 cfu/ml. It may even be preferred that the milk derivative comprises at most 10,000cfu/ml, such as at most 7,500 cfu/ml.

The heat treatment of step b is generally carried out at a temperature of 152 ℃ or higher, such as 153 ℃ or higher, such as 154 ℃ or higher, and preferably 155 ℃ or higher. Typically, the heat treatment temperature of step b does not exceed 165 ℃. Suitably, the temperature of the heat treatment does not exceed 164 ℃, such as 163 ℃, such as 162 ℃, such as 161 ℃ and preferably does not exceed 160 ℃. In a preferred aspect of the invention, the heat treatment comprises heating the skim milk portion to 153 ℃ to 159 ℃. In the most preferred embodiment of the invention, the heat treatment is carried out at a temperature of 154 ℃ +/-1 ℃ or 157 ℃ +/-1 ℃.

The residence time at the heat treatment temperature is typically 500 milliseconds or less than 500 milliseconds to avoid excessive deterioration of the milk components (e.g., whey proteins). In a preferred embodiment, the heat treatment is performed in a time of 300ms or less, such as in a time of 100ms or less. Typically, the heat treatment duration is greater than 10ms, such as 50ms, for example 70 ms. In a preferred embodiment, the duration of heating is about 90ms +/-5 ms.

The heating rate is suitably 200 ℃/s or more, such as 300 ℃/s or more, and preferably 400 ℃/s or more, to obtain a temperature which is detrimental to the microorganisms without unnecessarily affecting the components of the skim milk portion during the heating process. In a preferred embodiment, the heating rate is 500-. Heating is usually carried out by homogeneously mixing droplets of the skim milk fraction with steam by a method commonly referred to as Direct Steam Injection (DSI). Another suitable technique is steam injection, in which a liquid is injected into a chamber filled with steam. The temperature of the steam used for injection or injection is typically slightly higher than the desired process temperature, e.g. at most 10c, preferably at most 5 c, even more preferably at most 3 c higher than the desired process temperature.

The cooling rate is suitably-200 ℃/s or higher, such as-300 ℃/s or higher, and preferably-400 ℃/s or higher, to limit the effect on the composition of the skim milk portion during cooling. In a preferred embodiment, the cooling rate is from-500 to-700 ℃/s. Cooling is typically performed by flash cooling, i.e., exposing the skim milk portion to a low pressure environment at high temperature and high pressure. Typically, the heat-treated skim milk portion is sprayed into the vacuum chamber as a hot liquid or aerosol, thereby evaporating a portion of the liquid and rapidly cooling the remaining liquid.

The SPX Flow in-line implantation System (IIS) is one example of a useful thermal processing system. The heat treatment system is the subject of international patent application WO96/16556(A1), which is incorporated herein by reference in its entirety. Further developments in heat treatment systems are disclosed in WO2016/012025, WO2016/012026 and WO 2018/115131, the entire contents of which are incorporated herein by reference. WO2016/012025 discloses a cooling jacket around the bottom part of the infusion fluid chamber for cooling the walls to reduce fouling, and an optical camera mounted on the infusion chamber with a viewing angle covering at least part of the bottom. WO2016/012026 discloses that the bottom part has an outlet at the bottom of the infusion chamber for allowing collected liquid food product to leave the infusion chamber. The outlet is seamlessly connected to the inlet of the pump, and the cooling jacket surrounds the bottom portion to cool the bottom portion. The cooling jacket extends all the way to the pump. WO 2018/115131 discloses a heat treatment system wherein the steam used to heat the skim milk portion is flash steam as well as live steam. The flashed vapour from the flash vessel is connected to a compression device for compressing the vapour to a temperature and pressure suitable for thermal treatment.

Although the fat concentration of the skim milk portion may be as high as 0.5 wt.%, it is generally preferred that the fat content of the skim milk portion is 0.3 wt.% or less, such as 0.1 wt.% or less. In a preferred aspect of the invention, the fat content in the skim milk fraction is 0.05 wt% +/-0.02 wt%. Generally, the lower the fat content, the lower the degradation of whey protein.

The milk fat may be transferred back to the treated skim milk to obtain a milk-related product having the desired fat content. In certain embodiments, the treated skim milk fraction is blended with the treated cream fraction to obtain a fat content of between 0.5% and 4% by weight. Typically, the cream portion is treated at a temperature of 100-180 ℃ for 10ms to 4s before mixing the cream and the treated skim milk. In a preferred aspect of the invention, the cream is heated to about 147 ℃ +/-5 ℃ for 0.5 to 2 s. Heat treatment of milk fat can be equated with UHT treatment and ensures attenuation or killing of microorganisms and optionally spores. As will be clear to the skilled person, the mixing step may be followed by a homogenization step.

As a substitute or additive for milk fat, one or more non-dairy lipid sources, such as vegetable fats and/or vegetable oils, may be added to the treated skim milk. This is often the case when the milk or milk-related product is so-called fat-filled milk (i.e. a milk product in which at least a part of the original milk fat has been replaced by a non-dairy containing lipid source, such as vegetable oil or vegetable fat). The vegetable oil may, for example, comprise one or more oils selected from the group consisting of sunflower oil, corn oil, sesame oil, soybean oil, palm oil, linseed oil, grape seed oil, rapeseed oil, olive oil, peanut oil and combinations thereof. If vegetable fat is desired, the vegetable fat may, for example, comprise one or more fats selected from the group consisting of palm oil based vegetable fat, palm kernel oil based vegetable fat, peanut butter, cocoa butter, coconut butter, and combinations thereof.

The treated skim milk may also be supplemented with other milk fat sources such as one or more milk fat sources selected from the group consisting of milk fat, butterfat, anhydrous butter, whey cream, shortening fractions and combinations thereof from other batches or animals. The production of long shelf life milk typically involves UHT treatment of the milk fat fraction in the milk.

After cooling and optionally mixing with milk fat or other lipid source, the milk or milk-derived product is typically packaged in a packaging area, which is typically in fluid communication with the heat treatment area. In a preferred embodiment of the invention, the packaging is performed aseptically, i.e. the packaging of the milk or milk-related product is performed under aseptic conditions. Aseptic packaging may be performed, for example, by using an aseptic filling system, and it preferably involves filling milk into one or more aseptic containers. Examples of useful containers are, for example, bottles, cartons, bricks and/or bags.

The packaging is preferably carried out at room temperature or below. Thus, the temperature of the second component during packaging is preferably at most 30 ℃, preferably at most 25 ℃, even more preferably at most 20 ℃, such as at most 10 ℃.

One or more additives may be added to the milk or milk-derived product at any stage prior to packaging. For example, the additive added may be a useful flavour such as, for example, strawberry flavour, chocolate flavour, banana flavour, mango flavour and/or vanilla flavour. Alternatively, or in addition, the one or more additives may comprise one or more vitamins. Useful vitamins are for example vitamin a and/or vitamin D. Other vitamins, such as vitamin B, C and/or E may also be useful. Alternatively, or in addition, the one or more additives may also comprise one or more mineral supplements, such as a calcium supplement. Another useful additive is whey protein.

Despite the high temperatures used in the heat treatment, the milk or milk-related product obtained by the method of the invention retains a high residual amount of whey protein. In a preferred embodiment, the milk or milk-related product retains 80% or more, such as 90% or more, by weight of the whey protein originally present in the milk. Typically, milk or milk-related products comprise 2.5-4.5 wt.% casein, 0.25-1 wt.% whey protein and 0.01-0.1 wt.% milk fat.

Exemplary embodiments of the present invention provide milk or milk-related products with extended shelf life, wherein the products retain most of the nutritional and organoleptic properties of whole milk while being sterile or at least having a significantly reduced microbial content (viable spore count). The improvement in product performance is generally achieved without the use of additives (e.g., inhibitors of milk aging) and does not rely on the use of radiation sterilization. The milk or milk-related product according to an exemplary embodiment of the invention has an extended shelf life comparable to UHT milk, such that it can maintain the desired flavor of fresh milk when consumed up to 6 months after manufacture.

The extended shelf life of the milk or milk-related product of the invention is due to the low residual level of viable microorganisms or the absence of viable microorganisms. When measured immediately after processing and packaging (under aseptic conditions), the number of viable spores of the product should suitably be 1,000cfu/ml or less, such as 500cfu/ml or less, such as 100cfu/ml or less, such as 50cfu/ml or less, such as 10cfu/ml or less, such as 1cfu/ml or less, and preferably 1cfu/ml or less (measured in colony forming units per milliliter (cfu/ml)). In a preferred embodiment of the invention, the milk or milk-related product contains 0 cfu/ml.

Due to its long shelf life and resistance to high temperatures, the milk or milk-related products can be transported at ambient temperatures instead of 5 ℃. Cryogenic logistics consumes a large amount of energy compared to a comparable ambient temperature logistics setting, and typically requires the transportation of a relatively large amount of small, cooling load product. Thus, the milk or milk-related product of the invention may have a lower CO than prior art milk products with a similar high whey protein content₂The amount discharged to be produced and shipped to the retailer.

Example 1

The whole milk is separated into a cream fraction and a skim milk fraction by centrifugation. The skim milk fraction was preheated at 72 ℃ for 15 seconds, i.e., pasteurized, then heated to 157 ℃ for 0.09 seconds, and snap cooled to 70 ℃ or less. For comparison purposes, a portion of the skim milk fraction was also treated after preheating by using a standard instant injection (UHT) process heated to 143 ℃ for 6 seconds.

A similar treatment was performed on whole milk as shown in the following table:

table 1: all figures are in weight%

The data in the table show that only 7.8 wt% of the whey protein is denatured by the method of the invention. In contrast, 33.4 wt% of whey protein in whole milk was denatured, indicating that the fat content plays a crucial role in the denaturation of whey protein in milk and milk-derived products.

The data also indicate that temperature and time are important for denaturation of whey protein. Thus, when the treatment regime of skim milk was changed to 143 ℃ for 6s, the degree of denaturation would increase to 45.0%. Also, when whole milk was treated at 143 ℃ for 6s, the denaturation degree of whole milk increased to 56.0%.

The skim milk treated as described above may be used alone or in combination with milk fat to produce a milk-derived product having a higher fat content. The cream fraction may be treated for 1 second at 147 ℃, i.e. UHT-treated, before it is mixed with the treated skim milk. After mixing the UHT-treated milk fat and the treated skim milk, the mixture may be homogenized at 240-40 bar.

Example 2

The whole milk is separated into a cream fraction and a skim milk fraction by centrifugation. The skim milk fraction was pre-heated at 72 ℃ for 15 seconds, i.e., pasteurized, then heated to 154 ℃ for 0.250 seconds, and snap cooled to 70 ℃ or less. For comparison purposes, a portion of the skim milk fraction was also treated after preheating by using a standard instant injection (UHT) process heated to 143 ℃ for 6 seconds.

As a control experiment, milk with a reduced fat content of 1.6% (by weight) was treated according to a similar method as shown in the following table:

TABLE 2

The data in table 2 show that only 16.6 wt.% of beta-lactoglobulin was denatured by the method of the present invention. In contrast, 47.0% by weight of beta-lactoglobulin is denatured in fat-reduced whole milk, which indicates that the amount of fat plays a crucial role in the denaturation of beta-lactoglobulin and whey proteins when processed at short storage times of <0.5 seconds and very high temperatures of >150 ℃.

In the data of table 2, denaturation of only 16.6 wt.% of beta-lactoglobulin in skim milk is vital information, as it is well known that in milk with high beta-lactoglobulin denaturation, such as conventional UHT or autoclaved milk, for example, > 40% denaturation, more likely, > 60% denaturation, even more likely, > 80% denaturation, the taste of the milk after cooking is more pronounced. It is known that pasteurized milk, i.e. milk treated at 72 ℃ for 15s, also has a denaturation of beta-lactoglobulin close to zero and also has no cooked taste.

The data in table 2 also show that only 9.4 wt% of the whey protein in the skim milk was denatured by the method of the invention. In contrast, in reduced fat whole milk, 26.9 wt% of the whey protein was denatured. The data show that the amount of fat plays a crucial role in the denaturation of whey proteins when processed at short holding times of <0.5 seconds and very high temperatures of >150 ℃.