Milk ingredient enriched in polar lipids and uses thereof

Abstract

A milk ingredient is enriched in polar lipids, in particular in phospholipids and in sphingolipids, in which the percentage of phospholipids is greater than 10% by weight, relative to the weight of solids of the ingredient, and a method obtains the same starting from pasteurized cream and is used in food and/or pharmaceutical products.

Claims

1. A method to obtain a dairy ingredient enriched with polar lipids, wherein the weight percentage of phospholipids is higher than 36% based on the percentage of dry matter of the ingredient, and wherein a pasteurized milk cream is subjected to a physical treatment that comprises the following steps: centrifugating a pasteurized milk cream that results into a light phase of a concentrated cream, a heavy phase of a skimmed milk; obtaining an emulsion inversion of the light phase of a concentrated cream into a water in oil emulsion; centrifugally separating the light phase of the concentrated cream to obtain a light phase of milk fat and a heavy phase of concentrated cream serum; followed by the steps of: extracting proteins from the heavy phase of concentrated cream serum through a thermocalcic treatment comprising an addition of calcium chloride, followed by a heat treatment at about 70 C. during 40 minutes, and a PH adjustment to about 5.2 through acid adjunction selected from the group consisting of an adjunction of citric acid, phosphoric acid, or a mixture thereof; extracting the precipitated proteins by centrifugal decantation to obtain a sediment of proteins of concentrated cream serum and a supernatant of deproteinized serum of concentrated cream; and ultrafiltering and diafiltering with water dilution of the supernatant of deproteinized serum of concentrated cream to obtain a diluted permeate of a deproteinized serum of concentrated cream and a retentate of deproteinized ultrafiltered and diafiltered serum of concentrated cream; or followed by the steps of: drying by atomizing the heavy phase of concentrated cream serum obtained after the second centrifugation step into a concentrated cream serum powder; combining the heavy phase of concentrated cream serum obtained after the second centrifugation step and the concentrated cream serum powder to obtain a concentrated cream serum; extracting proteins from the concentrated cream serum through a thermocalcic treatment comprising an addition of calcium chloride, followed by a heat treatment at about 70 C. during 40 minutes, and a PH adjustment to about 5.2 through acid adjunction selected from the group consisting of an adjunction of citric acid, phosphoric acid, or a mixture thereof; extracting the precipitated proteins by centrifugal decantation to obtain a sediment of concentrated serum proteins of a concentrated cream and a supernatant of a concentrated and deproteinized serum of concentrated cream; and ultrafiltering and diafiltering with water dilution of the supernatant of concentrated and deproteinized serum of concentrated cream to obtain a diluted permeate of a deproteinized concentrated serum of concentrated cream and a retentate of deproteinized ultrafiltered and diafiltered concentrated serum of concentrated cream.

2. The method according to claim 1, further comprising a drying step atomizing the retentate of deproteinized ultrafiltered and diafiltered serum of concentrated cream into a deproteinized ultrafiltered and diafiltered cream serum powder of concentrated cream.

3. The method according to claim 1, wherein the polar lipids comprise a mixture of phospholipids and sphingolipids.

4. The method of claim 1, which further comprises a drying step atomizing the retentate of deproteinized ultrafiltered and diafiltered concentrated cream into a deproteinized ultrafiltered and diafiltered concentrated serum powder of concentrated cream.

5. The method of claim 1, wherein prior to centrifugation, the pasteurized milk cream is submitted to a heating step at a temperature between 65 C. and 70 C.

6. The method according to claim 1, wherein the weight percentage of phospholipids is 38%.

7. The method according to claim 4, wherein the weight percentage of phospholipids is 38.8%.

Description

DESCRIPTION OF THE FIGURES

(1) FIGS. 1a and 1b schematically represent the different steps of the method for preparing the milk ingredient of the invention from pasteurized milk cream. This ingredient is called a concentrated cream serum (FIG. 1a) and is advantageously concentrated by an ultrafiltration/diafiltration treatment (FIG. 1b).

(2) FIG. 2 schematically represents the steps of the method for obtaining the milk ingredient of the invention from a concentrated cream serum obtained by the treatments described in FIG. 1a. A deproteinization step and a concentration step by ultrafiltration and diafiltration allow to obtain a deproteinized, ultrafiltered and diafiltered serum of concentrated cream.

(3) FIGS. 3a and 3b schematically represent the same method as the one described in FIG. 2 but carried out from a concentrated cream serum enriched in total dry extract; this method also provides a deproteinized, ultrafiltered and diafiltered concentrated serum of concentrated cream, identical to the one obtained by the treatments described in FIG. 2, without reducing the concentration factor of the polar lipids.

(4) FIGS. 4a and 4b schematically represent the different steps of the method for obtaining the milk ingredient of the invention from a concentrated milk cream and diluted with water. This ingredient is called a concentrated and washed cream serum (FIG. 4a) and is advantageously concentrated by an ultrafiltration or optionally diafiltration treatment (FIG. 4b).

DETAILED DESCRIPTION OF THE INVENTION

Example 1

(5) As illustrated in FIG. 1a, it is possible to advantageously obtain the milk ingredient of the invention from a preferably pasteurized, milk cream (A1).

(6) About 1,000 kilograms of pasteurized milk cream (A1) are heated up to a temperature ideally comprised between about 65 C. and about 70 C. (for the whole step which is carried out continuously; this duration is of the order of 5-20 minutes.)

(7) The thereby heated milk cream is submitted to a first centrifugation which allows a light concentrated cream phase (A2) and a heavy skimmed milk phase (A3) to be concentrated. The proportion of the light phase and of the heavy phase is essentially equivalent (about 530 kilograms of light phase (A2) and about 470 kilograms of heavy phase (A3)).

(8) The light phase comprising concentrated cream (A2) as an <<oil-in-water>> emulsion is then transformed into a <<water-in-oil>> emulsion by a so-called emulsion inversion step; this step is followed by a second centrifugation allowing to re-concentrate the light phase (A2) into a new light phase (A4) and a new heavy phase (A5).

(9) The so-called light phase (A4) essentially comprises milk fats; the heavy phase forming a concentrated cream serum (A5).

(10) The proportion between this light phase (A4) and this heavy phase (A5) is about -, (about 397 kilograms of light milk fat phase (A4) and about 133 kilograms of heavy phase (concentrated cream serum (A5)).

(11) Next, the heavy phase (A5) is advantageously submitted to a drying step which provides a concentrated cream serum as a solid form (A6) (concentrated cream serum powder) for a weight of about fourteen kilograms (13.6 kilograms).

(12) According to a first alternative embodiment of the invention (FIG. 1b), said heavy phase comprising concentrated cream serum (A5) is recovered and treated by an additional step comprising ultrafiltration allowing to recover a retentate and a permeate at the same time.

(13) The retentate comprises an ultrafiltered serum of concentrated cream (A7) and the permeate comprises a permeate of concentrated cream serum (A8). The proportion between the retentate and the permeate is about - (about 44 kilograms of retentate and about 89 kilograms of permeate).

(14) According to an alternative of the invention, it is also possible to carry out a direct drying of the ultrafiltered serum of concentrated cream (A7) to obtain a solid product: an ultrafiltered serum powder of concentrated cream (A9). The amount of powder obtained is about 8 kilograms (7.90 kilograms).

(15) According to another preferred embodiment of the invention, the ultrafiltered serum of concentrated cream (A7) is diluted with water to form a diluted ultrafiltered serum of concentrated cream (A10) which is again concentrated by ultrafiltration (diafiltration).

(16) This dilution is carried out by about 65 kilograms of water (i.e. 65.10 kg) added to about 44 kilograms (43.90 kg) of ultrafiltered serum of concentrated cream (A7) to form a solution of a diluted ultrafiltered serum of concentrated cream (A10) with a total weight of 109 kilograms.

(17) The diluted ultrafiltered serum of concentrated cream (A10) is submitted to a second ultrafiltration (diafiltration) step, in order to obtain a new retentate (A11) and a new permeate (A12), the retentate comprising an ultrafiltered and diafiltered serum of concentrated cream (A11) and the permeate comprising a diluted permeate of concentrated cream serum (A12).

(18) The proportion between the retentate (A11) and the permeate (A12) is about 30/70 (35.50 kilograms of retentate (A11) and 75.50 kilograms of permeate (A12)).

(19) The retentate (A11) may be again submitted to a drying step in order to obtain a solid product: an ultrafiltered and diafiltered serum powder of concentrated cream (A13). The total weight of this powder is of about 6 kilograms (6.10 kilograms).

(20) Table 1 shows the characteristics of the composition of different products obtained after the different steps carried out according to the method described above.

(21) Table 1 shows, as a weight percentage, the contents of water, of total fat, of phospholipids (predominant part of the polar lipids included in the total fat), of defatted dry extract and of the constituents of this defatted dry extract, i.e. proteins, lactose and ashes.

(22) It is observed that the concentrated cream serum (A5) submitted to the additional ultrafiltration and diafiltration steps is enriched in components from the milk fat globule membrane, i.e. enriched in polar lipids (phospholipids), as well as in total lipids (including the neutral lipids) and in proteins. This enrichment is essentially obtained to the detriment of contents of lactose above all and of ashes to a lesser extent.

(23) The obtained products are milk ingredients rich in polar lipids. These milk ingredients respectively contain more than 7%, more than 11% and more than 14% of milk phospholipids, these percentages being expressed relatively to the dry matter.

(24) Advantageously, the milk ingredient of the invention appears as a solid form and is obtained by a drying of a concentrated cream serum which is the result of a thermal concentration and a drying, preferably by atomization.

(25) According to a second preferred embodiment of the invention illustrated in FIG. 2, 133 kg of concentrated cream serum (A5) are submitted to an extraction step of proteins (<<deproteinization>>) by a so-called <<thermo-calcium>> treatment comprising the addition of 0.1% (by weight) of calcium chloride, followed by a heating to a temperature of about 70 C., by adjusting the serum pH to about 5.2 by addition of citric acid, and by maintaining the serum at this temperature for a period of about 40 minutes.

(26) Next, the precipitated proteins are extracted by an additional centrifugal decantation step (solid-liquid separator). A sediment of about 21 kg (20.76 kg) comprising the proteins of concentrated cream serum (C2) and a supernatant of about 113 kg (113.20 kg) of deproteinized serum of concentrated cream (C1) is thereby obtained.

(27) The latter is then submitted to ultrafiltration/diafiltration, with dilution by means of about 49 kg (48.6 kg) of water. This operation provides 16 kg of retentate consisting of deproteinized, ultrafiltered and diafiltered serum of concentrated cream (C3) and about 146 kg (145.80 kg) of a diluted permeate of a deproteinized serum of concentrated cream (C4).

(28) The retentate is submitted to an additional drying step (by atomization) to obtain about 2.2 kg (2.19 kg) of ultrafiltered and diafiltered deproteinized serum of concentrated cream (C5). The characteristics of the obtained products are presented in Table 2. The deproteinized, ultrafiltered and diafiltered serum of concentrated cream is a milk ingredient strongly enriched in milk polar lipids; its phospholipids content is greater than 35% by weight, this percentage being expressed relatively to the dry matter.

(29) According to a third preferred embodiment of the invention represented in FIG. 3a, the concentrated cream serum (A5) (133 kg) may be combined with the concentrated serum powder (A6) (13.4 kg) to obtain about 146 kg (146.4 kg) of a concentrated cream serum (C6) with a higher dry matter content.

(30) This product is submitted to a deproteinization step as described above to obtain a supernatant of about 108 kg (108.3 kg) comprising a concentrated and deproteinized serum of concentrated cream (C7) and of a sediment of about 39 kg (39.05 kg) comprising concentrated serum proteins of a concentrated cream (C8).

(31) The supernatant is then submitted to an ultrafiltration/diafiltration step with addition of about 77 kg of water (77.3 kg) to obtain about 31 kg of a retentate comprising deproteinized, ultrafiltered and diafiltered concentrated serum of concentrated cream (C9) and about 154 kg (154.6 kg) of a diluted permeate of a deproteinized concentrated serum of concentrated cream (C10). The retentate may advantageously be submitted to an additional drying step by atomization to obtain a little more than 4 kilograms (4.25 kg) of a deproteinized, ultrafiltered and diafiltered concentrated serum powder of concentrated cream (C11). The characteristics of the obtained products are represented in Table 3. Again, the obtained deproteinized ultrafiltered and diafiltered concentrated serum of concentrated cream is a milk ingredient strongly enriched in milk polar lipids; its phospholipids content is greater than 35% by weight, this percentage being expressed relatively to the dry matter. The increase of the dry matter of the concentrated cream serum did not affect the concentration factor of the polar lipids recovered after deproteinization and ultrafiltration/diafiltration.

(32) Alternatively, it is also possible to treat the ultrafiltered/diafiltered serum powder of concentrated cream (A13) (9.38 kg) by adding water (90.62 kg) to obtain 100 kg of an ultrafiltered/diafiltered serum of concentrated cream with 9% of dry matter (C12). This product is submitted to a deproteinization step (FIG. 3b) as described above to obtain 76 kg of a supernatant consisting of an ultrafiltered/diafiltered and deproteinized serum of concentrated cream (C13) and 24 kg of a sediment comprising ultrafiltered, diafiltered serum proteins of concentrated cream (C14). The characteristics of these latter products are represented in Table 4. The ultrafiltered, diafiltered and deproteinized serum of concentrated cream (C13) is the milk ingredient concentrated in polar lipids of this method; its milk phospholipids content is 0.95%, i.e. more than 20% by weight expressed on the dry matter.

Example 2

(33) As illustrated in FIG. 4a, it is possible to also obtain the milk ingredient of the invention, according to an alternative embodiment of the one illustrated in Example 1. About 1,000 kg of pasteurized milk cream (B1) are submitted to a heat treatment similar to that of Example 1 and then to a first centrifugation, similar to that of Example 1, in order to obtain a light concentrated cream phase (B2) and a heavy skimmed milk phase (B3). The proportions are equivalent to those of Example 1. The light phase (B2) is diluted with a similar amount of pure (non-buffered) water in order to obtain a diluted concentrated cream (B4) (about 1,000 kg). This diluted concentrated cream (B4) is submitted to a second concentration by centrifugation so as to obtain a light phase comprising a concentrated and washed cream (B5) and of a heavy phase comprising a diluted skimmed milk (B6) (about 537 kg of concentrated and washed cream (B5) and about 463 kg of diluted skimmed milk (B6)).

(34) The concentrated and washed cream (B6) is then submitted to an emulsion inversion step and to a new concentration by centrifugation, as described in Example 1. From the concentrated and washed cream (B5), a light phase consisting of milk fat (B7) (about 396 kg) and a heavy phase consisting of concentrated and washed cream serum (B8) (about 140 kg) are thereby obtained. This concentrated and washed cream serum may be submitted to a drying step, as described in Example 1 to obtain a concentrated and washed cream serum powder (B9) for a total weight of about 4.50 kg.

(35) Said concentrated and washed cream serum (B8) may again be submitted to an ultrafiltration step, shown in FIG. 4b and as already described for Example 4, so as to obtain about 21.50 kg of retentate comprising a concentrated and washed cream ultrafiltered serum (B10) and about 118 kg of concentrated and washed cream serum permeate (B11). The retentate (concentrated and washed cream ultrafiltered serum (B10)) may also be submitted to a new drying step, as described in Example 1, to obtain a product as a solid form comprising a concentrated and washed cream ultrafiltered serum powder (B12) of a total weight of about 3.00 kg.

(36) Table 5 shows the characteristics of the compositions of the products obtained according to the method of Example 2 illustrated in FIGS. 4a and 4b. The analyzed parameters are the same as those shown in Table 1. The concentrated and washed cream serum (B8) and the concentrated and washed cream ultrafiltered serum (B10) are milk ingredients strongly enriched in polar lipids from the milk fat globule membrane. The milk phospholipids content of the products is 0.62% and 3.90%, respectively, i.e. more than 19% and more than 27%, respectively, expressed on the basis of the dry material. The polar lipids concentration is obtained to the detriment of the defatted dry extract for the cream washing operation and to the detriment of the non-protein defatted dry extract for the ultrafiltration.

(37) Advantageously, the following products, obtained during the method described above in Examples 1 and 2: concentrated cream serum, ultrafiltered and possibly diafiltered serum of concentrated cream, deproteinized, ultrafiltered and optionally diafiltered serum of concentrated cream, serum of concentrated and washed cream, and ultrafiltered serum of concentrated and washed cream, enriched in polar lipids from the milk fat globule membrane (phospholipids and sphingolipids), in their liquid form and/or optionally in their solid form, may be used in a food composition and incorporated with usual food components of a food composition intended for humans or animals.

(38) It is thus possible to obtain food compositions (optionally lowered in certain fats harmful to health, in particular lowered in non-polar lipids), while maintaining the organoleptic properties of the standard products or providing improved organoleptic properties compared to the standard products.

(39) The food ingredient of the invention, characterized by an emulsifying effect, may be used for improving the creaminess of food products, notably of dairy products, (either low-fat products or not), such as creams, yoghurts, drinkable yoghurts, cheeses, in particular cheese spreads or dairy desserts.

(40) Additionally, the food ingredient provides for better retention of water in bakery/pastry products (milk rolls and brioches) thereby improving the preservation of the sponginess of these products compared to the standard products prepared without this food ingredient. Indeed, the inventors unexpectedly observe an improvement in the retention of water in the obtained products which enables the sponginess of these products to be better preserved while reducing their drying.

(41) The milk ingredient of the invention may also be used for improving whippability of a full and low fat milk cream having been subject or not to a UHT sterilization heat treatment and to which the milk ingredient of the invention was incorporated.

(42) A natural emulsifying effect of the milk is also observed, promoting emulsions of the <<oil-in-water>> type, obtained with the product as a dispersed powder in water or with the liquid serum product of the invention.

(43) The inventors have shown that 5% fat creams, initially regenerated with milk fat, skimmed milk powder, water and either with concentrated cream serum powder (A6) on the one hand, or phospholipid-rich extracts (C5: deproteinized, ultrafiltered and diafiltered serum powder of concentrated cream or C11: deproteinized ultrafiltered and diafiltered concentrated serum powder of concentrated cream) on the other hand, did not have the same stability because of the natural size difference of their fat globules. For a content varying from 0.3 to 1.5% of concentrated cream serum powder (A6), the average size of the fat globules ranged from 5 to 3 m, respectively. When the phospholipid source was represented by C5 extracts (deproteinized, ultrafiltered and diafiltered serum powder of concentrated cream) or C11 extracts (deproteinized, ultrafiltered and diafiltered concentrated serum powder of concentrated cream) in the same concentrations (0.3 to 1.5%), the average size of the fat globules ranged from about 2.5 to about 1 m, respectively.

(44) Furthermore, the milk ingredient of the invention has a high concentration in polar lipids, in particular in phospholipids and sphingolipids, with which the health condition of a patient may be improved significantly, or for sustaining the health condition of the patient directly consuming this ingredient or a food product containing this ingredient (H. Vesper et al. American Society for Nutritional Sciences, p. 1239-1250 (1999)).

(45) With this ingredient enriched in sphingolipids (sphingomyelin, . . . ) it is possible to advantageously obtain a reduction in blood VLDL and LDL cholesterol and triglyceride levels, a preventive effect against cancer, in particular colon cancer, it is possible to reinforce immunity and intestinal flora, in particular cause a prebiotic effect, i.e. promote growth of beneficial intestinal flora (notably germs of the Bifidus type), as compared with pathogenic intestinal flora, and to prevent or treat digestive disorders (diarrhea).

(46) Additionally, the ultraconcentration of phospholipids and sphingolipids in the milk ingredient may have antidiabetic effects (treatment and/or prevention of diabetes) and ensure protection of the liver.

(47) A last aspect of the invention relates to a cosmetic composition or a pharmaceutical composition (nutraceutical or <<functional food>>) comprising an adequate pharmaceutical carrier and the milk ingredient of the invention, in particular intended for treating and/or preventing the aforementioned pathologies, as well as to a preventive or therapeutic treatment method of one of the aforementioned pathologies in mammals (including humans) wherein a sufficient amount of this composition is administered to a mammal (including a human) capable of suffering from these pathologies.

(48) TABLE-US-00001 TABLE 1 Weight % Including Defatted Total phospho- dry Including Including Including Water fat lipids extracts proteins lactose ashes (A1) Pasteurized milk cream 54.90% 40.00% 0.22% 5.10% 1.83% 2.84% 0.42% (A2) Concentrated milk cream 22.88% 75.00% 0.35% 2.13% 0.76% 1.18% 0.18% (A3) Skimmed milk 91.13% 0.40% 0.07% 8.47% 3.04% 4.72% 0.71% (A4) Milk fat 0.37% 99.60% 0.23% 0.03% 0.01% 0.02% 0.00% (A5) Concentrated cream serum 90.17% 1.45% 0.75% 8.38% 3.01% 4.67% 0.70% (A6) Concentrated cream serum 4.00% 14.17% 7.33% 81.83% 29.40% 45.62% 6.82% powder (A7) Concentrated cream 82.69% 4.24% 2.10% 13.07% 8.30% 3.60% 1.17% ultrafiltered serum (A9) Concentrated cream 4.00% 23.51% 11.65% 72.49% 46.03% 19.97% 6.49% ultrafiltered serum powder (A11) Concentrated cream 82.46% 5.00% 2.75% 12.54% 10.70% 0.70% 1.14% ultrafiltered and diafiltered serum (A13) Concentrated cream 4.00% 27.40% 15.00% 68.60% 58.53% 3.83% 6.24% ultrafiltered and diafiltered serum powder

(49) TABLE-US-00002 TABLE 2 Weight % Including Defatted Total phospho- dry Including Including Including Water fat lipids extracts proteins lactose ashes (A5) Concentrated cream serum 90.17% 1.45% 0.75% 8.38% 3.01% 4.67% 0.70% (C1) Deproteinized serum of 92.08% 1.43% 0.78% 6.49% 0.90% 4.73% 0.86% concentrated cream (C2) Concentrated cream serum 79.62% 1.45% 0.72% 18.93% 14.00% 4.10% 0.83% proteins (C3) Concentrated cream 86.80% 8.70% 5.20% 4.50% 3.60% 0.65% 0.25% deproteinized, ultrafiltered and diafiltered serum (C4) Concentrated cream 95.47% <0.10% <0.10% 4.50% 0.25% 3.60% 0.65% deproteinized serum diluted permeate (C5) Concentrated cream 3.50% 63.60% 38.00% 32.90% 26.30% 4.76% 1.84% deproteinized, ultrafiltered and diafiltered serum powder

(50) TABLE-US-00003 TABLE 3 Weight % Including Defatted Total phospho- dry Including Including Including Water fat lipids extracts proteins lactose ashes (C6) Concentrated serum of 82.30% 2.60% 1.35% 15.10% 5.30% 8.51% 1.29% concentrated cream (C7) Concentrated and 85.90% 2.60% 1.45% 11.50% 1.35% 8.75% 1.40% deproteinized serum of concentrated cream (C8) Concentrated serum 72.20% 2.50% 1.00% 25.30% 16.00% 7.90% 1.40% proteins of concentrated cream (C9) Deproteinized, 86.75% 8.80% 5.30% 4.45% 3.60% 0.60% 0.25% ultrafiltered and diafiltered concentrated serum of concentrated cream (C10) Dilute permeate of 92.83 <0.10% <0.10% 7.15% 0.25% 6.00% 0.90% deproteinized concentrated serum of concentrated cream (C11) Deproteinized, 3.00% 64.42% 38.80% 32.58% 26.35% 4.39% 1.83% ultrafiltered and diafiltered concentrated serum powder of concentrated cream

(51) TABLE-US-00004 TABLE 4 Weight % Including Defatted Total phospho- dry Including Including Including Water fat lipids extracts proteins lactose ashes (A13) Ultrafiltered and 4.00% 27.40% 15.00% 68.60% 58.53% 3.83% 6.24% diafiltered serum powder of concentrated cream (C12) Ultrafiltered and 91.00% 2.57% 1.40% 6.43% 5.48% 0.36% 0.59% diafiltered serum of concentrated cream (C13) Ultrafiltered, diafiltered 95.58% 1.85% 0.95% 2.57% 1.59% 0.38% 0.60% and deproteinized serum of concentrated cream with 9% dry matter (C14) Ultrafiltered and 76.75% 4.30% 2.70% 18.95% 18.00% 0.35% 0.60% diafiltered serum proteins of concentrated cream

(52) TABLE-US-00005 TABLE 5 Weight % Including Defatted Total phospho- dry Including Including Including Water fat lipids extracts proteins lactose ashes (B1) Pasteurized milk cream 54.90% 40.00% 0.22% 5.10% 1.83% 2.84% 0.42% (B2) Concentrated milk cream 22.88% 75.00% 0.35% 2.13% 0.76% 1.18% 0.18% (B3) Skimmed milk 91.13% 0.40% 0.07% 8.47% 3.04% 4.72% 0.71% (B4) Dilute concentrated cream 59.09% 39.79% 0.19% 1.13% 0.40% 0.63% 0.09% (B5) Concentrated and washed 25.52% 74.00% 0.32% 0.48% 0.17% 0.27% 0.04% cream (B6) Dilute skimmed milk 98.05% 0.15% 0.03% 1.80% 0.65% 1.00% 0.15% (B7) Milk fat 0.39% 99.60% 0.22% 0.01% 0.00% 0.01% 0.00% (B8) Concentrated and washed 96.90% 1.30% 0.62% 1.80% 0.65% 1.00% 0.15% cream serum (B9) Concentrated and washed 4.00% 40.26% 19.20% 55.74% 20.02% 31.07% 4.64% cream serum powder (B10) Concentrated and washed 86.50% 8.00% 3.90% 5.50% 4.30% 0.60% 0.60% cream ultrafiltered serum (B12) Concentrated and washed 4.00% 56.89% 27.73% 39.11% 30.58% 4.27% 4.27% cream ultrafiltered serum powder

Translation of the Figures

(53) TABLE-US-00006 Crme de lait pasteurise Pasteurized milk cream Chauffage 65-70 C. Heating to 65-70 C. Concentration centrifuge Centrifugal concentration Phase lgre: crme Light phase: concentrated concentre cream Phase lourde: lait crm Heavy phase: skimmed milk Inversion de l'mulsion Emulsion inversion (huile/eau .fwdarw.eau/huile) (oil/water .fwdarw. water/oil) Sparation centrifuge Centrifugal separation Phase lgre: (A4) matire Light phase: (A4) milk fat grasse de lait Phase lourde: Heavy phase: (A5) srum de crme concentr (A5) concentrated cream serum Schage par atomisation Drying by atomization Poudre de srum de crme Concentrated cream serum concentre powder (A5) Srum de crme (A5) Concentrated cream serum concentre Ultrafiltration Ultrafiltration Rtentat: (A7) Srum Retentate: (A7) Ultrafiltered ultrafiltr de crme serum of concentrated cream concentre Permat: (A8) Permat de serum Permeate: (A8) Concentrated de crme concentre cream serum permeate Eau Water (A10) Srum ultrafiltr dilu (A10) Dilute ultrafiltered de crme concentre serum of concentrated cream Diafiltration Diafiltration Rtentat: (A11) Srum Retentate; (A11) ultrafiltr et diafiltr de ultrafiltered and diafiltered crme concentr serum of concentrated cream (A13) Poudre de srum (A13) Concentrated cream ultrafiltr et diafiltr de ultrafiltered and diafiltered crme concentre serum powder Dprotinisation (*) Deproteinization (*) Culot: (C2) Protines de srum Sediment: (C2) Concentrated de crme concentre cream serum proteins Surnageant: (C1) Srum Supernatant: (C1) dprotin de crme concentre Concentrated cream deproteinized serum Rtentat: (C3) srum Retentate: (C3) dprotin, ultrafiltr, et Deproteinized, ultrafiltered diafiltr de crme concentre and diafiltered serum of concentrated cream Permat: (C4) Permat dilu de Permeate: (C4) Dilute srum dprotin de crme permeate of concentrated cream concentr deproteinized serum (C5) Poudre de srum (C5) Concentrated cream dprotin, ultrafiltr et deproteinized, ultrafiltered diafiltr de crme concentre and diafiltered serum powder (C6) Srum concentre de crme (C6) Concentrated serum of concentre concentrated cream Surnageant: (C7) Srum Supernatant: (C7) concentr et dprotin de Deproteinized and concentrated crme concentre serum of concentrated cream Culot: (C8) Protines de srum Sediment: (C8) Concentrated concentr de crme concentre serum proteins of concentrated cream Rtentat: (C9) Srum Retentate: (C9) Concentrated, concentr, dprotin, deproteinized, ultrafiltered ultrafiltr, et diafiltr de and diafiltered serum of crme concentre concentrated cream Permat: (C10) Permat dilu Permeate: (C10) Dilute de srum concentr, permeate of deproteinized dprotin concentrated serum of de crme concentre concentrated cream (C11) Poudre de srum (C11) Deproteinized concentr, dprotin, ultrafiltered and diafiltered ultrafiltr et diafiltr de concentrated serum powder of crme concentre concentrated cream (C12) Srum ultrafiltr et (C12) Ultrafiltered and diafiltr de crme concentre diafiltered serum of 9% de matire sche concentrated cream with 9% dry matter Culot: (C14) Protines de Sediment: (C14) Ultrafiltered srum ultrafiltr et diafiltr and diafiltered serum proteins de crme concentre of concentrated cream Surnageant: (C13) Srum Supernatant: (C13) ultrafiltr, diafiltr et Ultrafiltered, diafiltered dprotin de proteinized serum of crme concentre concentrated cream (B4) Crme concentre dilue (B4) Diluted concentrated cream Phase lgre: (B5) Crme Light phase: (B5) concentre et lave concentrated and washed cream Phase lourde: (B6) Lait crm Heavy phase: (B6) Dilute dilu skimmed milk Phase lourde: (B8) Srum de Heavy phase: (B8) crme concentre et lave Concentrated and washed cream serum (B9) Poudre de srum de crme (B9) Concentrated and washed concentre et lave cream serum powder (B8) Srum de crme (B8) Concentrated washed cream concentre et lave serum Rtentat: (B10) Srum Retentate: (B10) ultrafiltr de crme Ultrafiltered serum of concentre et lave concentrated and washed cream Permat: (B11) Permat de Permeate: (B11) Serum srum de crme concentre et permeate of concentrated and lave washed cream (B12) Poudre de srum (B12) Ultrafiltered serum ultrafiltr de crme powder of concentrated and concentre et lave washed cream