Milk-based product and a method for its preparation

Abstract

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

Claims

1. A method for producing a whey protein product which comprises subjecting a milk-based raw material to microfiltration to separate an ideal whey as a microfiltration permeate and a casein concentrate as a microfiltration retentate, subjecting at least a portion of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and a whey protein concentrate as an ultrafiltration retentate, composing a whey protein product from the ultrafiltration retentate and a casein-containing material so as to provide a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

2. The method of claim 1 wherein the microfiltration is performed with a membrane having a pore size of 800 kDa.

3. The method of claim 1 wherein the ultrafiltration is performed with a membrane having a pore size of 10 kDa.

4. The method of claim 1 wherein the milk-based raw material is skim milk.

5. The method of claim 1 wherein the ratio of whey protein to casein of the whey protein product is about 25:75 to about less than 50:50.

6. The method of claim 1 wherein the total protein content ranges from about 30% to about 60% on dry matter basis.

7. The method of claim 1 wherein the product is a beverage having a protein content of about 2.5% to about 8% by weight, based on the weight of the product.

8. The method of claim 1 wherein the casein-containing material is selected from a group consisting of the microfiltration retentate, milk, a sour milk product, an acidified milk product, a fermented milk product and any combination of these.

9. The method of claim 1 wherein the ultrafiltration permeate is subjected to nanofiltration to provide a nanofiltration retentate and a nanofiltration permeate.

10. The method of claim 9 wherein the nanofiltration is performed with a membrane having a cut-off value of 200 Da.

11. The method of claim 9 wherein the nanofiltration permeate is subjected to reverse osmosis to provide a reverse osmosis retentate and a reverse osmosis permeate.

12. The method of claim 9 wherein the microfiltration retentate, ultrafiltration retentate and nanofiltration retentate are used for composing the whey protein product.

13. The method of claim 1 wherein diafiltration is used with microfiltration, ultrafiltration and nanofiltration.

14. The method of claim 1 wherein the milk-based raw material is subjected to a heat treatment at a temperature range of 65° C. to 95° C. for 15 seconds to 10 minutes prior to microfiltration.

15. The method of claim 1 wherein supplementary milk minerals are added to the whey protein product.

16. The method of claim 1 wherein the release of glycomacropeptides in the whey protein product is prevented.

17. The method of claim 1 wherein the off-taste of the whey protein product is reduced, eliminated or masked.

18. The method of claim 1 wherein no sugar, sweetener or flavorings are added to the whey protein product.

19. The method of claim 1 comprising a lactose hydrolysis step.

20. The method of claim 1 wherein the whey protein product contains less than 1% of lactose.

21. The method of claim 1 wherein the ratio of whey protein to casein of the whey protein product is about 25:75 to about 40:60.

22. The method of claim 1 wherein the ratio of whey protein to casein of the whey protein product is about 30:70.

23. The method of claim 1 wherein the total protein content ranges from about 40% to about 60% on dry matter basis.

24. The method of claim 1 wherein the product is a beverage having a protein content of about 3.5% to about 7% based on the weight of the product.

25. The method of claim 1 wherein the whey protein product contains not more than 0.5% of lactose.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) The FIGURE illustrates an embodiment of the method of the invention for producing a whey protein product.

DETAILED DESCRIPTION OF THE INVENTION

(2) It is an object of the present invention to provide a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least about 20% on dry matter basis, and a protein content of about 2.5% to about 8% by weight, based on the weight of the product. In an embodiment of the invention, the ratio of whey protein to casein ranges from about 25:75 to about 40:60. In a specific embodiment of the invention, said ratio is about 30:70. In further embodiments of the invention, said ratio is about 49:51, 48:52, 47:53, 46:54, and 45:55. In still further embodiments of the invention, said ratio is about 26:74, 27:73, 28:72, and 29:71.

(3) In an embodiment of the invention, the total protein content of the product ranges from about 30% to about 60% on dry matter basis. In another embodiment, the total protein content ranges from 30% to 60% on dry matter basis. In a further embodiment of the invention, the total protein content is about 40% to about 60% on dry matter basis. In a still further embodiment, the total protein content is 40% to 60% on dry matter basis. In still another embodiment, the total protein content of the whey protein product is at least 20% on dry matter basis.

(4) The whey protein product of the invention has good organoleptic properties and, specifically, is free from off-tastes caused by glycomacropeptides and the unpleasant metabolites present in conventional cheese, curd and casein whey. In addition, the whey protein product of the invention possesses favourable nutritive characteristics and favourable effect on health. Also, the stability of the whey protein product of the invention is good where no flakiness, settling, gelling or other phenomena causing undesirable changes in the structure is observed.

(5) In the context of the present invention, the term “milk-based” means a product of milk origin, containing whey protein and casein.

(6) The whey protein product can be prepared from one or more various components obtained from milk raw material by various membrane techniques or a combination thereof. The whey protein product can further comprise minerals of milk origin. The milk raw material can be milk as such or as a concentrate or pretreated as a desired manner. The milk raw material may be supplemented with ingredients generally used in the preparation of milk products, such as fat, protein or sugarfractions, or the like. The milk raw material may thus be, for instance, full-fat milk, cream, low-fat milk or skim milk, ultrafiltered milk, diafiltered milk, microfiltered milk, lactose-free or low-lactose milk, protease treated milk, recombined milk from milk powder, organic milk or a combination of these, or a dilution of any of these. Milk can originate from a cow, sheep, goat, camel, horse or any other animal producing milk suitable for nourishment. The milk is preferably low-fat or skim milk. In a more preferred embodiment of the invention, the whey protein product is prepared from skim milk.

(7) The whey protein product of the invention can be provided as a liquid, like a beverage, a concentrate or a powder. In a specific embodiment of the invention, the whey protein product is a beverage. In an embodiment of the invention, a total protein content of the beverage is about 2.5% to about 8%, based on the weight of the beverage. In another embodiment, the total protein content of the beverage is 2.5% to 8%, based on the weight of the beverage. In a further embodiment, the total protein content of the beverage is about 3.5% to about 7%. In a still further embodiment, the total protein content of the beverage is 3.5% to 7%. The casein constitutes 75% to 50%, preferably 70% to 50% of the total protein content while the whey protein enriched with α-lactalbumin and β-lactoglobulin constitutes 25% to 50%, preferably 30% to 50%.

(8) It is characteristic of the whey protein product of the invention that it contains no sugar, sweeteners or flavorings, however without limiting to this embodiment. In a specific embodiment of the invention, where the whey protein product is a beverage ready for instant use, no sugar, sweetener or flavoring is included in the beverage.

(9) Like the mineral composition of cow's milk, the mineral composition of the whey protein product of the invention is highly physiological. For example, a whey protein beverage of the invention can typically contain 0.5% to 1.5%, preferably 0.6% to 0.8% of minerals. However, the calcium content of the whey protein product of the invention is lower that that of normal milk. The whey protein product can thus be provided with supplementary calcium and other milk minerals, for example, a nanofiltration permeate received from the method of the invention described below, in order to bring the calcium content to a level present in normal milk, or higher. Supplementary calcium can thus be provided as any calcium source, like milk calcium, calcium gluconate, calcium citrate, calcium lactate etc., or mixtures thereof.

(10) Also fat can be included in the whey protein product of the invention. The fat content of the product typically ranges from about 0% up to 3.5%.

(11) In an embodiment of the invention, the whey protein product is low-lactose or lactose-free. The low lactose or lactose-free product can be achieved by membrane techniques used for the preparation of the product. Also, any residual lactose in the whey protein product can be hydrolyzed by means of an enzyme. In the context of the invention, ‘low lactose’ means a lactose content of less than 1% in the whey protein product. ‘Lactose free’ means that the lactose content of the whey protein product is 0.5 g/serving (e.g. for liquid milks 0.5 g/244 g, the lactose content being at most 0.21%), however not more than 0.5%. In accordance with the invention, whey protein beverages containing little carbohydrate and having flawless organoleptic characteristics may also be produced.

(12) The whey protein product of the invention can be used as a raw material in the preparation of all kinds of sour milk products and/or acidified fresh products, typically yoghurt, fermented milk, villi and fermented cream, sour cream, quark, butter milk, kefir, dairy shot drinks, and other sour milk products. We surprisingly found that the organoleptic properties of the sour milk products prepared from the whey protein product of the invention are similar to those of conventional sour milk products.

(13) The products of the invention may be selected from, but are not limited to, the group consisting of food products, animal feed, nutritional products, food supplements, food ingredients, health food and pharmaceutical products. In an embodiment of the invention, the product is a food or feed product. In another embodiment of the invention, the product is functional food, i.e. food having any health promoting and/or disease preventing and/or alleviating properties. The form of each of the food product, food material, and/or the pharmaceutical products, and the animal feed is not particularly limited.

(14) As stated above, due to its favorable nutritive composition the whey protein product of the invention is suitable for athletes and other exercise enthusiasts as such or as a part of a regular diet. The present invention provides a composition comprising whey protein for supporting and improving healthy eating. The product can also be useful especially in connection for alleviation and/or prevention of adult-onset diabetes, metabolic syndrome and sarcopenia.

(15) Another object of the invention is to provide a use of the whey protein product as a food product, animal feed, nutritional product, food supplement, food ingredient, health food and pharmaceutical product. In an embodiment of the invention, the product is provided as a functional food and/or a nutritional product. In another embodiment, the product is provided as a pharmaceutical.

(16) The whey protein product can be produced from one or more of the fractions obtained by means of membrane techniques. Two or more techniques can be combined, including microfiltration, ultrafiltration, nanofiltration, and reverse osmosis, in an appropriate manner.

(17) A further object of the invention is thus to provide a method for producing a whey protein product which comprises subjecting a milk-based raw material to microfiltration to separate an ideal whey as a microfiltration permeate and a casein concentrate as a microfiltration retentate, subjecting at least a portion of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and a whey protein concentrate as an ultrafiltration retentate, composing a whey protein product from the ultrafiltration retentate and a casein-containing material so as to provide a ratio of whey protein to casein in the range of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis, and if desired, from other ingredients.

(18) The milk-based raw material is preferably skim milk.

(19) Any material containing casein can be used as the casein-containing material in the present invention. In an embodiment of the invention, the casein-containing material is selected from a group consisting of the microfiltration retentate obtained in the method of the invention, milk, a sour milk product, an acidified milk product, a fermented milk product and any combination of these. The acidified milk product can be, for example, sour milk or yoghurt, or a combination of these. As used herein, the term “milk” means any normal secretion obtained from the mammary glands of mammals, such as cow's, goat's, camel's, horse's or sheep's milk, or any other animal producing milk suitable for nourishment. The milk can be supplemented with ingredients generally used in the preparation of milk products, such as fat, protein or sugar fractions, or the like. The milk thus include, for example, full-fat milk, low-fat milk or skim milk, cream, ultrafiltered milk (UF retentate), diafiltered milk, microfiltered milk (MF permeate), milk recombined from milk powder, organic milk or a combination or dilution of any of these. In an embodiment, the milk is skim milk. In another embodiment, the milk is low lactose or lactose-free milk.

(20) In an embodiment of the invention, a whey protein product is produced having a ratio of whey protein to casein of about 25:75 to about less than 50:50. In another embodiment, the ratio is about 25:75 to about 40:60. In a further embodiment, the ratio is about 30:70.

(21) In an embodiment, a whey protein product is produced having a total protein content of at least 20% on dry matter basis. In another embodiment, the total protein content ranges from about 30% to about 60% on dry matter basis. In a further embodiment, the total protein content is about 40% to about 60% on dry matter basis.

(22) In an embodiment, a whey protein product prepared according to the method of the invention is a beverage having a protein content of about 2.5 to about 8% by weight, preferably about 3.5% to about 7%, based on the weight of the product.

(23) After composing the whey protein product, it can be heat treated as a manner known per se, if appropriate.

(24) In accordance with the invention, a milk-based raw material is subjected to microfiltration. At least a portion of the microfiltration permeate is then subjected to ultrafiltration. In an embodiment of the invention, at least a portion of the ultrafiltration permeate including majority of the minerals and sugars including lactose can further be subjected to nanofiltration (NF) to separate minerals into a NF permeate and sugars to NF retentate. In another embodiment, at least a portion of the NF permeate can be still further be subjected to reverse osmosis (RO) to concentrate the minerals into a RO retentate. These fractions obtained from said further membrane filtrations can be utilized to compose a whey protein product of the invention. In an embodiment of the invention, a microfiltration retentate, ultrafiltration retentate and nanofiltration retentate are used in the preparation of the whey protein product of the invention. In another embodiment, an ultrafiltration retentate and nanofiltration retentate are used in the preparation of the whey protein product of the invention. In still another embodiment of the invention, a microfiltration retentate, ultrafiltration retentate and reverse osmosis retentate are used in the preparation of the whey protein product of the invention. In an embodiment of the invention, the whey protein product is composed of milk, ultrafiltration retentate, nanofiltration retentate and water.

(25) In a further embodiment of the invention, microfiltration (MF), ultrafiltration (UF) and/or nanofiltration (NF) are enhanced by diafiltration using water or a suitable fraction obtained from the membrane filtrations. When diafiltration is associated with microfiltration, an UF permeate obtained from the ultrafiltration of the MF permeate is suitably used as diawater. When the UF permeate is further subjected to nanofiltration, a NF permeate is suitably used as diawater in the ultrafiltration. When the NF permeate is still further subjected to reverse osmosis (RO), an RO permeate is suitably used as diawater in the nanofiltration. One or more of said diafiltration steps can be used in the method of the invention. Said fractions, and a combination of these can originate from a single process, or separate processes.

(26) The method of the invention is illustrated in general terms in the FIGURE. Milk is subjected sequentially to microfiltration, ultrafiltration, nanofiltration, and reverse osmosis. Optional measures are indicated with a dash line in the FIGURE. Microfiltration, ultrafiltration and nanofiltration can be performed by diafiltration technique using at a least a portion of the ultrafiltration permeate, the nanofiltration permeate or the reverse osmosis (RO) permeate as diawater, respectively. The whey protein product of the invention is composed of the UF retentate and a casein containing material. If desired, the NF retentate and RO retentate can be introduced to the whey protein product. The casein containing material can include the MF retentate obtained from microfiltration. Also, the casein containing material can be composed entirely or partly of the MF retentate.

(27) The method of the invention provides a whey protein product having good organoleptic properties, like taste and mouth-feel, with good stability. It is possible, by means of the method, to prevent the release of glycomacropeptides and metabolites causing unpleasant off-tastes for the whey protein product. It is thus possible to reduce, eliminate or mask the off-tastes of the whey protein product by performing the method of the invention.

(28) The previous studies show that there are differences in nutritive quality of the whey proteins. More particularly, it has been discovered that α-lactalbumin has a more favorable nutritive value than β-lactoglobulin. Based on this knowledge, the composition of the whey protein product of the invention can be adjusted to various uses in an appropriate manner. In the present invention, the adjustment of the whey protein composition is achieved by a heat treatment of milk raw material, or by a selection of a membrane. The method of the invention uses a technique known per se in the heat treatment of milk products. Examples of heat treatments to be used in the method of the invention are pasteurization, high pasteurization, or heating at a temperature lower than the pasteurization temperature for a sufficiently long time. Specifically, UHT treatment (e.g. milk at 138° C., 2 to 4 s), ESL treatment (e.g. milk at 130° C., 1 to 2 s), pasteurization (e.g. milk at 72° C., 15 s), or high pasteurization (95° C., 5 min) can be mentioned. The heat treatment may be either direct (vapour to milk, milk to vapour) or indirect (tube heat exchanger, plate heat exchanger, scraped-surface heat exchanger).

(29) In an embodiment of the invention, milk is subjected to a heat treatment at a temperature range of 65° C. to 95° C., for 15 seconds to 10 minutes prior to microfiltration to selectively separate the whey protein ingredients. As a result from the heat treatment, β-lactoglobulin is denaturated and associated with casein while α-lactalbumin passes through a membrane. In this way the content of the α-lactalbumin can be increased in the microfiltration permeate.

(30) In an embodiment of the invention, lactose in the whey protein product of the invention is hydrolyzed into monosaccharides as is well known in the field. This can performed with commercially available lactase enzymes in a manner known per se. In an embodiment of the invention, the lactose hydrolysis is realized after the membrane filtrations on the composed whey protein product. In another embodiment of the invention, the lactose hydrolysis step and microfiltration step are initiated simultaneously with each other. In still another embodiment of the invention, the lactose hydrolysis of the milk raw material is initiated prior to membrane filtration step.

(31) The lactose hydrolysis can continue as long as the lactase enzyme is inactivated, for example by a heat treatment of a whey protein product composed at a later stage of various fractions received in the method of the invention (UF retentate and MF retentate).

(32) The following examples are presented for further illustration of the invention without limiting the invention thereto.

Example 1

(33) Skim milk (1 000 L) is microfiltered by polymeric filtration membranes (Synder FR) having a pore size of 800 kDa. The concentration factor of 95 is used, including a diafiltration step. The concentration factor is calculated by Equation 1. The amount of microfiltration retentate formed is 190 L having a dry matter content of 20.0%.

(34) $\begin{array}{cc}\mathrm{concentration}\mathrm{factor}(-)=\left(\frac{\mathrm{feed}\left(L\right)}{\mathrm{retentate}\left(L\right)}\right)\times \left(\frac{\mathrm{diafiltration}\mathrm{feed}\left(L\right)}{\mathrm{diafiltration}\mathrm{retentate}\left(L\right)}\right)& \left(1\right)\end{array}$

(35) The permeate formed in the microfiltration (1 890 L) is further filtered by polymeric ultrafiltration (UF) membranes (Koch HFK-131) having a pore size of 10 kDa. The permeate obtained from the ultrafiltration is further subjected to nanofiltration (NF) to give a NF retentate and permeate (130 L).

(36) Ultrafiltration is performed by means of diafiltration using 130 L of the NF permeate above as diawater. The total concentration factor of the ultrafiltration is 24 (Equation 1). In the ultrafiltration, 100 L of ultrafiltration retentate and 1 920 L of ultrafiltration permeate are formed, of which 1 080 L is used for the diafiltration of the microfiltration. The remaining ultrafiltration permeate (840 L) is nanofiltered by filtration membranes (Desal 5-DK) having a cut-off value of 200 Da. The concentration factor of the nanofiltration is 4.25 (Equation 1), whereby 197 L of nanofiltration retentate and 644 L of nanofiltration permeate are formed, 130 L of the latter being used as diawater in the diafiltration of the ultrafiltration of the microfiltration permeate, as described above.

(37) The residual nanofiltration permeate not used as diawater in the diafiltration of the ultrafiltration of the microfiltration permeate is used for other purposes or concentrated by reverse osmosis membranes (Koch HR) by using a concentration factor of 10 (Equation 1). The amount of reverse osmosis permeate of the nanofiltration permeate formed is 500 L, of which 44 L is used as diawater in the diafiltration of the nanofiltration. The amount of reverse osmosis retentate of the nanofiltration permeate formed is 55 L.

Example 2

(38) Skim milk (1 000 L) is subjected to a heat treatment at a temperature range of 65° C. to 95° C., for 15 seconds to 10 minutes in a heat treatment apparatus to selectively separate the whey protein ingredients. The heat treatment of the skim milk influences the permeation of whey proteins in the microfiltration so that the microfiltration permeate is enriched with α-lactalbumin that is less thermolabile having denaturation degree of 0 to 26% while β-lactoglobulin is denaturated to a degree of 1 to 90%. After the heat treatment of the skim milk, the milk is subjected to the filtration procedures as described in Example 1.

(39) As an example, the proportion of α-lactalbumin of the total amount of α-lactalbumin and β-lactoglobulin (% by weight) in the microfiltration permeate was 38% (heat treatment of 75° C. for 30 seconds) to 45% (heat treatment of 90° C. for 30 seconds).

Example 3

(40) A whey protein product according to the invention was composed from the microfiltration retentate, ultrafiltration retentate and nanofiltration retentate of Example 1, milk mineral powder and water as shown in Table 1. The whey protein to casein ratio of the product was 21:79 and the protein content was 52% on the dry matter basis. The product was a lactose-free milk drink in which the lactose was hydrolyzed enzymatically to a level of less than 0.1% after composing.

(41) An educated expert panel evaluated the product organoleptically. The organoleptic properties were ‘very good’. No taste flaws or structural faults affecting mouth-feel were observed.

(42) TABLE-US-00001 TABLE 1 MF UF NF Milk mineral Product 21:79 retentate retentate retentate powder Water lactose-free Portion (%) 21 14 8 0.5 57 100 Protein (%) 15.3 5.8 0 0 0 4.0 Wheyprotein (%) 0.05 5.8 0 0 0 0.8 Casein (%) 15.2 0 0 0 0 3.2 Lactose (%) 4.2 3.9 17.5 45 0 <0.1 Ash (%) 1.5 0.5 1.1 41 0.08 0.7

(43) Whey protein products having a ratio of whey protein to casein of 22:78, 23:77, 24:76, and 25:75 can be prepared analogously from the same components by varying the amounts of each component accordingly.

Example 4

(44) A whey protein product according to the invention was composed from the microfiltration retentate, ultrafiltration retentate and nanofiltration retentate of Example 1, milk mineral powder and water as shown in Table 2. The whey protein to casein ratio of the product was 25:75 and the protein content was 58% on the dry matter basis. The product was a lactose-free milk drink in which the lactose was hydrolyzed enzymatically to a level of less than 0.1% after composing.

(45) An educated expert panel evaluated the product organoleptically. The organoleptic properties were ‘very good’. No taste flaws or structural faults affecting mouth-feel were observed.

(46) TABLE-US-00002 TABLE 2 MF UF NF Milk mineral Product 25:75 retentate retentate retentate powder Water lactose-free Portion (%) 25 22 5 0.4 47 100 Protein (%) 15.3 5.8 0 0 0 5.1 Whey protein (%) 0.05 5.8 0 0 0 1.3 Casein (%) 15.2 0 0 0 0 3.8 Lactose (%) 4.2 3.9 17.5 45 0 <0.1 Ash (%) 1.5 0.5 1.1 41 0.08 0.7

Example 5

(47) A whey protein product according to the invention was composed from the microfiltration retentate, ultrafiltration retentate and nanofiltration retentate of Example 1, and water as shown in Table 3. The whey protein to casein ratio of the product was 30:70 and the protein content was 56% on the dry matter basis.

(48) An educated expert panel evaluated the product organoleptically. The organoleptic properties were ‘very good’. No taste flaws or structural faults affecting mouth-feel were observed.

(49) TABLE-US-00003 TABLE 3 MF UF NF Product retentate retentate retentate Water 30:70 Portion (%) 32 36 12 20 100 Protein (%) 15.3 5.8 0 0 7.0 Whey 0.05 5.8 0 0 2.1 protein (%) Casein (%) 15.2 0 0 0 4.9 Lactose (%) 4.2 3.9 17.5 0 4.8 Ash (%) 1.5 0.5 1.1 0.08 0.8

Example 6

(50) A whey protein product according to the invention was composed from the ultrafiltration retentate and nanofiltration retentate of Example 1, milk and water as shown in Table 4. The whey protein to casein ratio of the product was 40:60 and the protein content was 25% on dry matter basis.

(51) An educated expert panel evaluated the product organoleptically. The organoleptic properties were ‘very good’. No taste flaws or structural faults affecting mouth-feel were observed.

(52) TABLE-US-00004 TABLE 4 UF NF Product Milk retentate retentate Water 40:60 Portion (%) 56 11 10 23 100 Protein (%) 3.3 5.8 0 0 2.5 Whey 0.7 5.8 0 0 1.0 protein (%) Casein (%) 2.6 0 0 0 1.5 Lactose (%) 4.8 3.9 17.5 0 4.8 Ash (%) 0.8 0.5 1.1 0.08 0.6 Fat (%) 3.5 0 0 0 2.0

Example 7

(53) A whey protein product according to the invention was composed from the ultrafiltration retentate and nanofiltration retentate of Example 1, milk and water as shown in Table 5. The whey protein to casein ratio was 49:51 and protein content was 38% on the dry matter basis. The product was a low lactose milk drink in which the lactose was hydrolyzed enzymatically after composing.

(54) An educated expert panel evaluated the product organoleptically. The organoleptic properties were ‘very good’. No taste flaws or structural faults affecting mouth-feel were observed.

(55) TABLE-US-00005 TABLE 5 Product 49:51 UF NF low Milk retentate retentate Water lactose Portion (%) 63 21 6 11 100 Protein (%) 3.3 5.8 0 0 3.3 Whey 0.7 5.8 0 0 1.6 protein (%) Casein (%) 2.6 0 0 0 1.7 Lactose (%) 4.8 3.9 17.5 0 0.8 Ash (%) 0.8 0.5 1.1 0.08 0.7

(56) Whey protein products having a ratio of whey protein to casein of 48:52, 47:53, 46:54, and 45:55 can be prepared analogously from the same components by varying the amounts of each component accordingly.