Milk Based Compositions Comprising Milk Derived, Denatured Retentate

Abstract

The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed mild source, and/or have less than 0.5% w/w fat. The milk derived, denatured retentate allows the formation of microbubbles in an aerated skimmed milk composition, and thus retains certain desirable sensory perception characteristics such as a good mouthfeel and perceived thickness.

Claims

1. A milk-based composition characterised in that the composition comprises: a skimmed milk source less than 0.5% w/w fat; and a milk-derived, denatured retentate; and wherein a final composition includes a ratio of denatured to un-denatured protein in a range of between about 10:90 to 90:10.

2. The composition as claimed in claim 1 wherein the final composition includes a ratio of denatured to un-denatured protein in the range of between about 30:70 to 70:30.

3. The composition as claimed in claim 1 wherein the final composition includes a ratio of denatured to un-denatured protein in the range of between about 40:60 to 60:40.

4. The composition as claimed in claim 1 wherein the final composition includes a ratio of denatured to un-denatured protein in the range of between about 45:55 to 55:45.

5. The composition as claimed in claim 1 wherein the final composition includes a ratio of denatured to un-denatured protein of approximately 50:50.

6. The composition as claimed in claim 1, wherein the final composition only contains milk-based components.

7-10. (canceled)

11. The composition as claimed in claim 1, wherein the milk-based retentate contributes approximately between 10 to 90% w/w of an overall protein to the composition.

12. The composition as claimed in claim 1, wherein the milk-based retentate contributes approximately between 30 to 70% w/w of an overall protein to the composition.

13. The composition as claimed in claim 1, wherein the milk-derived retentate contributes approximately between 40 to 60% w/w of an overall protein to the composition.

14. The composition as claimed in claim 1, wherein the composition is configured to include a total solid content of between about 9% w/w to about 12% w/w.

15. (canceled)

16. The composition as claimed in claim 1, wherein the composition is substantially void of phospholipid.

17. The composition as claimed in claim 1, wherein the composition includes at least 1% w/w protein.

18. The composition as claimed in claim 1, wherein the composition includes between about 1 to 10% w/w protein.

19. The composition as claimed in claim 1, wherein the composition includes about 3 to 8% w/w protein.

20. The composition as claimed in claim 1, wherein the composition includes about 3.5 to 6% w/w protein.

21. The composition as claimed in claim 1, wherein the composition includes about 5.7% w/w protein.

22. The composition as claimed in claim 1, wherein the composition is in the form of an aerated milk-based beverage or a non-aerated milk-based beverage.

23. (canceled)

24. (canceled)

25. An use of a milk-derived, denatured retentate to prepare an aerated or un-aerated milk-based composition or beverage with less than 0.5% w/w fat, wherein the final composition includes a ratio of denatured to un-denatured protein in a range of between about 10:90 to 90:10.

26. The use of a milk derived, denatured retentate as claimed in claim 25 to form microbubbles in an aerated skimmed milk composition, wherein the final composition includes a ratio of denatured to un-denatured protein in the range of between about 10:90 to 90:10.

27. (canceled)

28. A method of manufacturing a milk-derived, denatured retentate for use in preparing a milk based composition, said method comprising the steps of: a) denaturing a milk derived retentate at 60-95° C. for a duration of 5-120 minutes; b) adding the denatured retentate to a skimmed milk source to produce a final milk-based composition; and wherein a final composition includes a ratio of denatured to un-denatured protein in a range of between about 10:90 to 90:10.

29-33. (canceled)

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0164] Further aspects of the present invention will become apparent from the ensuing description which is given by way of example only and with reference to the accompanying drawings in which:

[0165] FIG. 1 Sensory evaluation of pasteurized “no fat” milk according to the present invention following after whisking in a milkshake maker for 30 seconds

[0166] FIG. 2 Sensory evaluation of texture of pasteurized “no fat” milk according to the present invention as a non-aerated milk alternative.

[0167] FIG. 3 Effect of adding whey powder

[0168] FIG. 4 Effect of ratios of denatured to un-denatured protein on total (foam and liquid) volume

[0169] FIG. 5 Effect of ratios of denatured to un-denatured protein on foam volume

BEST MODES FOR CARRYING OUT THE INVENTION

Example 1: Exemplary Composition

[0170]

TABLE-US-00001 Component Amount (% w/w) Heated retentate 24 Skim milk (0.06% w/w fat) 74.5 Whey powder (12.5% protein, 1.5 74.5% lactose, 0.9% fat) Total 100 NB: the total protein equates to 5.7% w/w, provided from the UF retentate, skim milk and whey powder. The total solids (TS) equates to 10.5% w/w.

Example 2: Method of Preparing the Retentate

[0171] 1. A skimmed milk sample was passed through an UF spiral membrane such as a polysulfone or ceramic filter. [0172] 2. The permeate is passed through the filter, containing the lactose. [0173] 3. The retentate is collected, and comprises the concentrated milk proteins. [0174] 4. The retentate is then heated at 85° C. for 80 minutes to allow denaturation.

Example 3: Method of Manufacture of the Composition

[0175] 1. Skim milk and pre-heat treated UF retentate are mixed to form a first mixture. The skim milk is pre-warmed to 65° C. prior to combination. [0176] 2. The whey powder is added and then mixed with the first mixture to form a second mixture. [0177] 3. This second mixture is pre-homogenized in a high shear mixer (such as a Silverson) or a high speed mixer for 2 min at 65-70° C. [0178] 4. The pre-homogenized mixture is then homogenized at 65-70° C. in a 2-stage homogenizer at 200/50 bar. [0179] 5. The homogenized mixture is then pasteurized at 74° C. for 15 seconds and filled in bottles. Alternatively, the mixture is UHT treated. [0180] 6. This milk may then be stored or used immediately for aeration purposes before consumption.

[0181] It should be appreciated that the beverage can be spray dried. For example, the drying method can be freeze drying, drum drying or tray drying.

Example 4: Method of Aerating a Beverage Including the Composition

[0182] 1. Prior to consumption, the composition is made into a solution, if this has not already been done. [0183] 2. Aeration of a cold beverage is done by whisking the beverage by hand mixing or mechanical mixing at a speed of 1000-15000 rpm for approximately 10-120 seconds. [0184] 3. In another use, ready to drink (RTD) beverages can be prepared using the composition and packed in bottles or carton after pasteurization/UHT/hot fill/Tunnel pasteurization. Preferably some headspace will be provided in the packaging. [0185] Shaking of the bottle/carton will create broth/bubble within the beverage, which will subsequently enhance the sensory characteristics.

[0186] It should be appreciated that although preliminary tests were performed with a cold beverage, it is expected that application of the present invention to hot beverages may be more common. The tests were performed on a cold beverage as foam stability was seen by the inventors as more of a potential technical issue compared to hotter conditions.

Example 5: Sensory Evaluation of Composition

[0187] FIG. 1 illustrates sensory results of the composition as shown in Example 1, after being aerated according to Example 3.

[0188] FIG. 1 showed that the test composition performed significantly better foamability and associated sensory characteristics than blue and light blue top milk, despite having only 0.2% fat content.

[0189] FIG. 2 illustrates sensory results of non-aerated samples. It shows that the test composition had better texture profiles than “Calci-trim”. Calci-trim includes a similar level of fat (0.2%) and protein (5.9%) to the test composition. Therefore, a key difference is the denatured retentate in the test composition which is leading to the beneficial results seen. The test composition also slightly better texture profiles compared to non-aerated 1.5% fat (light blue) milk.

Example 6: Effect of Adding Whey Powder

[0190] Total solid content is considered to be a highly beneficial aspect to control which can contribute to both improved foamability and foam stability characteristics.

[0191] As shown in FIG. 3, the test composition containing 10.5% total protein outperformed the test composition containing 9.5% total solids, especially over the first 13 minutes following aeration when a beverage is most likely to be consumed. After 13 minutes both products foam stability declined, but at an equal rate.

Example 7: Effect of Varying Ratio of Denatured to Un-Denatured Protein within Test Composition

[0192] It was found that careful adjustment of the denatured: un-denatured protein ratio led to different foam volume results.

[0193] As illustrated in FIGS. 4 and 5, it was identified that by configuring the composition to include approximately 50:50 ratio of denatured to un-denatured protein provided the most optimal foamability and stability results. However, there is clearly a beneficial range between about 10:90 to 90:10 ratio of denatured to un-denatured protein.

[0194] Although not shown in FIGS. 4 and 5, tests were conducted on Blue top (3.3% fat) milk, Light blue top (1.5% fat) and a test sample with 100% denatured protein.

[0195] For the Blue top milk sample containing a ratio of 0:100 denatured to un-denatured protein, the total foam volume depleted quickly to 245 ml within 7-8 minutes.

[0196] For the Light Blue top milk sample (also with no denatured protein), the total foam volume also depleted much faster than all the test samples shown in FIGS. 4 and 5, albeit not at the sharp rate as seen with the Blue top milk. Total volume had depleted to about 285 by about 10 minutes, and to 245 ml by about the 13 minute time point.

[0197] For the 100:0 denatured test sample, it performed very similarly (poorly) to the Light Blue top milk sample, again significantly worse than all the test samples with varying degrees of denatured to un-denatured protein.

[0198] A further point of difference is that with the Blue Top, Light Blue Top and the denatured test sample, each produced disadvantageous macro-foams, and hence lower sensory quality compared to the micro-foams produced by the present invention.

Example 8: Stability (Viscosity/Particle Size and pH Vs Time)

[0199] The test composition (of Example 1) was analysed over a two week period at 4° C. The results are shown below. Viscosity, particle size and pH are all stably maintained. Preliminary results from long-term (3 month) stability trials for UHT treated samples show full stability (results not shown) at 20° C., 30° C. and 40° C. No effect was seen on UHT samples with regards to foamability, foam stability and/or overall mouth feel.

TABLE-US-00002 Viscosity Particle size (mPa .Math. S) D(3,2) D(4,3) pH Week 0 3.24 0.1 0.121 6.7 Week 1 3.41 0.1 0.121 6.61 Week 2 3.49 0.1 0.121 6.64

Example 9: Viscosity Measurements

[0200] Various samples were analysed to assess their viscosities. As noted previously, it is thought the aggregates caused by the denaturation of the retentate lead to an increased viscosity of the composition, and thus might be contributing to the improved functional (e.g. foamability) and foam stability and sensorial properties.

[0201] As can be seen in the table below, the heated retentate shows considerably higher viscosity levels than the unheated retentate. Equally, the “no fat” composition (skim milk+heated retentate and whey powder) has a higher viscosity that it's closest counter-part; Calci-trim.

TABLE-US-00003 Viscosity Sample (mPa .Math. S) Unheated Ret (12.5% P) 16.45 Heated Ret (12.5% P) 42 Market Green top (0.4% F, 3.7% P) 2.14 Market Calci trim (0.2% F, 5.9% P) 3.01 No Fat milk − Skim milk + heated UF + 3.24 whey powder(0.2% F, 5.7% P)

Example 10: Exemplary Commercial Applications

[0202] These are some examples of how the present invention may be applied to commercial products (should not be seen as limiting): [0203] a) Hot and cold application [0204] b) Milk shakes, coffee, beverage at home [0205] c) A ready to drink (RTD) beverage that can be aerated by shaking before drinking in the bottle itself or in a closed container. [0206] d) Milk shakes, coffee beverage at café, food service or fast food outlets [0207] e) RTD beverage-processed and stored under frozen, chilled and ambient conditions [0208] f) Powder form [0209] g) Smoothie [0210] h) Frozen beverages [0211] i) Ready to eat desserts [0212] j) In capsules for coffee or beverage machines, as powder or liquid source of milk [0213] k) Cold cappuccino [0214] l) Blended with soy, juice etc. [0215] m) Fortified with functional ingredients [0216] n) Carbonated [0217] o) Added/flushed with liquid nitrogen

[0218] Aspects of the present invention have been described by way of example only and it should be appreciated that modifications and additions may be made thereto without departing from the scope thereof as defined in the appended claims.