Deodorized goat/sheep milk, method for producing the same and goat/sheep milk products

Abstract

The invention discloses a method for producing a deodorized goat/sheep milk, which method comprises purifying fresh goat/sheep milk or goat/sheep full cream, wherein the material is subjected to a carbon dioxide treatment during the purification, and the carbon dioxide treatment comprises: introducing carbon dioxide into the material, then refrigerating the material, and removing carbon dioxide. The producing method of the invention is simple, and has a good effect of removing muttony odor of goat/sheep milk. The present invention also discloses a deodorized goat/sheep milk and a deodorized goat/sheep milk product.

Claims

1. A method for producing a deodorized goat/sheep milk, wherein the method comprises purifying a fresh goat/sheep milk or goat/sheep full cream, wherein the fresh goat/sheep milk or goat/sheep full cream is subjected to a carbon dioxide treatment during purification, and the carbon dioxide treatment comprises: introducing carbon dioxide into the fresh goat/sheep milk or goat/sheep full cream, refrigerating the fresh goat/sheep milk or goat/sheep full cream, and removing carbon dioxide.

2. The method according to claim 1, wherein the carbon dioxide treatment is carried out before or after at least any one of the steps during the purification.

3. The method according to claim 1, wherein the purifying comprises steps of clarifying, homogenizing and sterilizing.

4. The method according to claim 1, wherein during the carbon dioxide treatment, the amount of carbon dioxide introduced into the material is within a range of from 1000-5000 ppm.

5. The method according to claim 4, wherein during the carbon dioxide treatment, the amount of carbon dioxide introduced into the material is within a range of from 1500-3000 ppm.

6. The method according to claim 1, wherein during the carbon dioxide treatment, the refrigeration temperature is within a range of from 1-5° C.

7. The method according to claim 6, wherein during the carbon dioxide treatment, a refrigeration time is within a range of from 2 to 10 hours.

8. The method according to claim 1, wherein during the carbon dioxide treatment, the refrigeration temperature is within a range of from 3-4° C.

9. The method according to claim 6, wherein during the carbon dioxide treatment, a refrigeration time is within a range of from 4 to 8 hours.

Description

EXAMPLE 1

(1) A method for producing a deodorized goat/sheep milk comprising the following steps of:

(2) subjecting fresh goat/sheep milk to carbon dioxide treatment: 4000 ppm carbon dioxide was introduced into fresh goat/sheep milk and then the goat/sheep milk was refrigerated at 4° C. for 4 h, and the carbon dioxide was removed from the material by a high temperature removing process; then the goat/sheep milk was clarified, homogenized at a pressure of 60 MPa, sterilized at 90° C. for 10 s and cooled at 4° C. for 2 hours to obtain the deodorized goat/sheep milk; and the obtained goat/sheep milk had a strong smell of milk and a good mouth-feel.

EXAMPLE 2

(3) A method for producing a deodorized goat/sheep milk comprising the following steps of:

(4) clarifying fresh goat/sheep milk, and subjecting the clarified goat/sheep milk to a carbon dioxide treatment: 2000 ppm carbon dioxide was introduced into the clarified goat/sheep milk and then the goat/sheep milk was refrigerated at 5° C. for 8 h, and the carbon dioxide was removed from the material by a high temperature removing process; then the goat/sheep milk was homogenized at a pressure of 100 MPa, sterilized at 85° C. for 20 s and cooled at 5° C. for 4 hours to obtain the deodorized goat/sheep milk; and the obtained goat/sheep milk had a strong smell of milk and a good mouth-feel.

EXAMPLE 3

(5) A method for producing a deodorized goat/sheep milk comprising the following steps of:

(6) clarifying fresh goat/sheep milk, homogenizing the clarified goat/sheep milk at a pressure of 120 MPa, and subjecting the homogenized goat/sheep milk to a carbon dioxide treatment: 3000 ppm carbon dioxide was introduced into the homogenized goat/sheep milk and then the goat/sheep milk was refrigerated at 2° C. for 2 h, and the carbon dioxide was removed by a physical adsorption process; then the goat/sheep milk was sterilized at 90° C. for 15 s and cooled at 5° C. for 4 hours to obtain the deodorized goat/sheep milk; and the obtained goat/sheep milk had a strong smell of milk and a good mouth-feel.

EXAMPLE 4

(7) A method for producing a deodorized goat/sheep milk comprising the following steps of:

(8) clarifying fresh goat/sheep milk, homogenizing the clarified goat/sheep milk at a pressure of 80 MPa, sterilizing the homogenized goat/sheep milk at 80° C. for 20 s, and subjecting the sterilized goat/sheep milk to a carbon dioxide treatment: 2000 ppm carbon dioxide was introduced into the sterilized goat/sheep milk and then the goat/sheep milk was refrigerated at 5° C. for 6 h, and the carbon dioxide was removed by a physical adsorption process to obtain the deodorized goat/sheep milk; and the obtained goat/sheep milk had a strong smell of milk and a good mouth-feel.

EXAMPLE 5

(9) Whole goat/sheep milk powder, desalted goat/sheep milk powder, goat/sheep whey protein powder, and vegetable oil, etc. were pre-mixed so that the fluid milk had a concentration of 18 wt % after the mixing and a concentration of 38 wt % after concentration; then 3000 ppm of carbon dioxide was introduced into the mixture, and the mixture was stored at 4° C. for 4 hours and spray dried to obtain the goat/sheep milk powder; and the obtained goat/sheep milk powder had no obvious muttony odor.

EXAMPLE 6

(10) The deodorized goat/sheep milk obtained in Example 1 was concentrated and spray-dried to obtain goat/sheep milk powder; and the obtained goat/sheep milk powder had no obvious muttony odor.

(11) The deodorized goat/sheep milk produced in Example 1 was used as a raw material, and a corresponding product was produced according to a conventional method for producing whey protein powder, yoghurt, cheese or desalted whey powder; and the obtained products had no obvious muttony odor.

TEST EXAMPLE 1

(12) The deodorizing effects of the products obtained in the examples and the comparative examples were tested.

(13) Evaluation criteria: the evaluation team consists of 15 persons who are sensitive to muttony odor of goat/sheep milk. First of all, the samples of the product in each of the examples were heated in a 30° C. water bath for 30 minutes, and then the muttony odor thereof was scored by a 10-point scaling method, wherein 1-3 scores means almost no muttony odor, 3-5 scores means slight muttony odor, 5-7 scores means moderate muttony odor, 7-9 scores means obvious muttony odor, and 9-10 scores means strong muttony odor. A blank control was employed, and 3 parallel tests were carried out for each treatment. X means the score of muttony odor before treatment and y means the score of muttony odor after treatment, and the deodorizing

(14) $\mathrm{rate}=\frac{x-y}{x}\times 100\%.$

(15) The deodorizing rates of products obtained in various examples were shown in the following Table 1:

(16) TABLE-US-00001 TABLE 1 deodorizing rates of deodorized goat/sheep milks obtained in various examples Sample Deodorizing rate Example 1 58.31 ± 0.10% Example 2 60.25 ± 0.14% Example 3 61.22 ± 0.13% Example 4 62.21 ± 0.18%

(17) The above-described examples of the present invention are merely exemplified to clearly illustrate the present invention and not to limit the embodiments of the present invention. Other variations or modifications of the various forms may be made by a person skilled in the art in light of the above description. It is not possible to exhaust all implementations herein. It is to be understood that various obvious variations and modifications derived from the technical solutions of the present invention are still within the scope of the invention.