基本信息:
- 专利标题： PROCESSES FOR MAKING MILK AND MILK-RELATED PRODUCTS
- 专利标题（中）：制造奶和奶制品的过程
- 申请号：PCT/GB2016/053983 申请日：2016-12-19
- 公开(公告)号：WO2017109466A1 公开(公告)日：2017-06-29
- 发明人： MIKKELSEN, Karina , HAYES, Simon Peter , ANDERSEN, Ulf
- 申请人： ARLA FOODS LIMITED , ARLA FOODS AMBA
- 申请人地址： 4 Savannah Way Leeds Valley Park Leeds LS10 1AB GB
- 专利权人： ARLA FOODS LIMITED,ARLA FOODS AMBA
- 当前专利权人： ARLA FOODS LIMITED,ARLA FOODS AMBA
- 当前专利权人地址： 4 Savannah Way Leeds Valley Park Leeds LS10 1AB GB
- 代理机构： THOMAS, Philip John Duval
- 优先权： GB1522536.0 20151221
- 主分类号： A23C7/04
- IPC分类号： A23C7/04 ; A23C9/14 ; A23C9/15 ; A23C3/03 ; A23C13/14 ; A23C19/09
摘要：
Processes for making milk and milk-related products and uses thereof. The invention relates to processes for making milk products, especially an extended shelf-life protein enriched milk product having a fat content of less than 0.5% v/v and a protein content of 4.2-4.5% v/v. A preferred milk product is obtained by high heat treatment of bactofugate from the bactofugation of skimmed milk, cooling to form a milk protein concentrate (MPC) and mixing the MPC with microfiltered and pasteurised skimmed milk to form the enriched milk protein product. Surprisingly, the milk products of the invention exhibit sensory properties such as colour and taste which are more similar to semi-skimmed milk than skimmed milk.
摘要（中）：
制造牛奶和牛奶相关产品的过程及其用途。 本发明涉及制造奶制品的方法，特别是脂肪含量低于0.5％v / v且蛋白质含量为4.2-4.5％v / v的延长的保质期富含蛋白质的乳制品。 优选的乳制品通过从脱脂乳的乳糖结合物中高温处理乳酸衍生物，冷却以形成乳蛋白浓缩物（MPC）并将MPC与微过滤和巴氏杀菌的脱脂乳混合以形成富集的乳蛋白质产品而获得。 令人惊讶的是，本发明的乳制品表现出比脱脂乳更类似于半脱脂乳的感官特性，例如颜色和味道。
IPC结构图谱:
| A | 人类生活必需 |
| --A23 | 其他类不包含的食品或食料；及其处理 |
| ----A23C | 乳制品,如奶、黄油、干酪；奶或干酪的代用品；其制备 |
| ------A23C7/00 | 其他乳品技术 |
| --------A23C7/04 | .从奶中除杂质乳制品；其专用的工艺方法 |