MILK PRODUCTS WITH INCREASED WATER BINDING

摘要

The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate has a pH below 6,7. Treating milk so as to shift the equilibrium out of the casein micelles and towards the serum phase modifies the micelles so as to allow increased water binding by the casein concentrate. High shear processing also allows for the increased water binding in the milk product, such as cheese. The invention further relates to a process of preparing a modified casein concentrate comprising the steps of treating milk by microfiltration to produce a microfiltration retentate comprising casein micelles and a reduced amount of serum proteins compared to the starting milk, adding an agent capable of modifying the chemical equilibrium between the calcium bound in the casein micelles and present in the serum phase treating the resulting product in a dynamic high pressure shear process. Finally, the invention provides cheese and dairy products which can be prepared by using the casein concentrate of the invention.

主权项

1. A casein concentrate prepared by a method comprising:
(i) treating milk by microfiltration to produce a microfiltration retentate comprising casein micelles and a reduced amount of serum proteins compared to the starting milk; (ii) adding an acid shifting the equilibrium between the calcium bound in the casein micelles and present in the serum phase and lowering the pH of the casein retentate to be in the range of 4.5 and 6.0: and (iii) treating the acidified casein retentate of (ii) in a dynamic high shear process at a pressure of at least 300 MPa.