Method of whey processing. RU patent 2510849.
| Milk whey production method / 2500172 Invention relates to dairy industry. Pasteurised milk whey cleaned from casein dust and fat or an ultrafiltrate produced from such whey is subjected to isomerisation, neutralisation and demineralisation. Demineralisation is performed by way of electrodialysis before and/or after isomerisation till demineralisation level is equal to 50-90%. The demineralised ultrafiltrate is mixed with a whey protein concentrate. |
| Milk whey product manufacture method / 2493718 Method involves concentration of milk whey or reconditioned milk whey or hydrolysed milk whey or isomerised milk whey using a nano-filtration or vacuum-evaporation installation, milk raw materials deminiralisation and standartisation with cream and/or vegetal fat and a consistence stabilisator and prebiotic introduction. The mixture is homogenised, pasteurised at a temperature of 70-99°C with maintenance during 1-10 minutes, cooled to a temperature equal to 30-45°C, fermented with a starter based on Lb. acidophilus, Lb. casei, Str. Diacetilactis pure cultures. One performs the mixture ripening during 4-10 hours, cooling, a filler introduction, stirring and packing. |
 Milk whey based beverage production method / 2491826Isomerised milk whey with lactulose prebiotic content is heated up to 75-78°C and maintained till the temperature is equal to 23±2°C. Balm herb is poured with a part of the produced whey and is filtered. The base part of whey is blended with the produced extract of balm herb, apple pectin, citric acid, sugar syrup and mango juice. The mixture is pasteurised, cooled and dispensed. The beverage has the following content of the initial components, wt %: balm extract - 13-14, mango juice - 17-18, apple pectin - 0.6-0.7, lactulose - 0.6, sugar syrup - 11-12, citric acid - 0.35-0.5, milk whey - balance. |
| Soft cheese and whey beverage production method / 2491825 One performs milk mixture standardisation, pasteurisation, a coagulant introduction into the milk mixture in an amount of 15 - 25 wt % of the milk mixture; one proceeds with maintenance for protein coagulation, cheese whey separation from the clot, cheese mass moulding, salt application onto the mass, the mass cooling, maintenance and packing. The coagulant is represented by a mixture of sea-buckthorn juice or sea-buckthorn puree with cheese whey at a ratio of 3:1. The cheese whey is subjected to hot dispensing. |
| Method for manufacture of fruit-and-vegetable beverage / 2489891 Method envisages whey collection and concentration by way of ultrafiltration till dry substances content is equal to 15-16%. Then one performs pasteurisation by way of heating up to 65-67°C with maintenance for 0.2-0.3 minutes and cooling to 8-10°C. One performs introduction of girasol juice and a peach filler in an amount of 72-74% of the total beverage weight into the concentrated curd whey, mixing during 13-15 minutes at a temperature of 20-22°C, dispensing and cooling. |
 Methods for immune or hematological stimulation, tumour formation or growth inhibition or prevention of malignant tumour, symptoms of malignant tumours or symptoms related to treatment of malignant tumours / 2483735Group of inventions refers to introducing dairy fat or an analogue thereof, optionally with at least one additional therapeutic factor, preferentially with lactoferrin or lactoferrin containing a metal ion, preferentially lactoferrin containing iron, preferentially bovine lactoferrin containing iron or a functional version thereof containing metal ions or a functional fragment to inhibit the tumour formation or growth, to maintain or improve one or more parameters, such as leukocyte count, erythrocyte count, or myelocyte count, to reduce the manifestations of cachexia, mucositis and anemia, to stimulate the immune system and to treat or prevent a malignancy and malignant symptoms, and side effects of treating the malignant tumour. Methods and therapeutic use according to the invention may be implemented by the use of a diet (in the form of food products or food additives), nutrient or pharmaceutical composition. There are also presented compositions applicable in the methods according to the invention. |
| Method for production of milk-and-plant lupine fruit extract / 2478307 Invention relates to food industry, in particular, to dairy industry. The method is as follows: lupine fruits are washed, milled into particles sized 1-1.5 mm and extracted; for this purpose milled lupine fruits are poured with cheese whey at a ratio of lupine fruits to cheese whey being 1:5-1:9; the extraction process is performed, with continuous stirring, in the vibromixer during 20-60 minutes at a temperature of 40-60°C and the extracting agent pH equal to 5.5-7.5. Then the extract is separated from press cake at a rotation rate equal to 6000 rpm during 20 minutes; the weight fraction of the extract dry substances being 12.5-13.4%, the extract is pasteurised at a temperature of 76-80°C, maintained during 15-20 sec and cooled to 2-6°C. |
| Whey protein composition, methods and application / 2477612 Inventions group involves various whey protein compositions as nutritious formulations fit for application as liquid compositions ready to consumption, with long storage life and high level of non-hydrolysed whey protein as well as the said compositions preparation methods. |
 Whey beverage production method / 2468591Method envisages curd whey mixing with a vegetal filler, cooling to the fermentation temperature, ripening, a flavouring agent introduction and the beverage cooling. After the components mixing the mixture is heated to a temperature equal to 60-65°C, homogenised under a pressure of 12-15 MPa, pasteurised at a temperature of 90-95°C with maintenance during 5 minutes, then the mixture is cooled to a ripening temperature equal to 37-39°C; the starter culture is represented by a starter consisting of Lactobacillus acidophilus, Bifidobacterium species, Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus. The vegetal filler is represented by a mixture of carrot puree and fermented girasol puree; additionally, after ripening apple puree is introduced. The fermented girasol puree is produced by way of mixing and homogenisation of edible root particles sized no more than 0.1 mm with subsequent treatment with 10% citric acid solution at a ratio of 100:6 and fermentation with invertase at a temperature of 45-55°C°C during 120-150 minutes, the enzyme taken in an amount of 1% of the weight of the raw material being fermented. |
| Method for production of fucose-containing functional additive of milk whey / 2464796 Ultrafiltrate of cheese or curd whey is prepared, cooled to 35-37°C, alkalised with sodium bicarbonate to a pH value equal to 6.0-6.5. The filtrate is deionised and concentrated till dry substances weight fraction is equal to 20-22%; then one performs fermentative hydrolysis of lactose by way of Lactozym 6500L β-galactosidase introduction in an amount of 0.6-0.8 ml per 1 l of the concentrate during 6-8 hours. Tosylhydrazide in ethyl alcohol is introduced into the hydrolysed concentrate in an amount of 7.8 g per 1 l of the concentrate; as a result tosylhydrazone-D-galactose is generated and reconditioned with sodium borohydride taken in an amount of 1.6 g per 1 l of the hydrolysed concentrate till production of primary fucitol alcohol. Settled out tosylhydrazide is filtered out; fucitol remaining in the filtrate undergoes fermentative treatment with flavin adenine dinucleotide (FAD taken in an amount of 0.3 g/l of the filtrate at a temperature of 36-37°C, pH being 7.0, to produce fucose. |
 Defoaming method / 2243816Invention concerns concentration of whey on vacuum-evaporation apparatuses and consists in adding defoaming to the whey during this operation, in particular mixture of sunflower, linseed, and palm oils at ratio 1:1:3, respectively. Amount of additive ranges from 0.0005 to 0.01% on the weight of concentrated solution. |
| Alcohol-free beverage "stevilact" based on curd whey / 2245665 Beverage comprises the following components, wt%: sugar 4.50-5.50; citric acid 0.05-0.07; "Lemonade" composition 0.35-0.45; color 0.09-0.12; carbon dioxide 0.35-0.40; condensed whey concentrate produced by ultrafiltration and back osmosis methods 9.50-12.00; rectified concentrate of sweet stevia substances 0.40-0.50, and water the balance. Such composition of beverage allows caloricity to be reduced, foaming capacity and foam stability to be increased. Foam column height is increased by 5-6 times and foam stability is increased by 50-60 s. Beverage produces advantageous effect upon digestive, nervous, and cardiovascular system, and upon disease resistance. Also, said beverage allows water-saline balance of human organism to be kept. Said beverage is recommended as prophylactic means for mass consumption. |
| Method for producing of lactose-free product from whey / 2249971 Method involves separating and pasteurizing lactose; effectuating hydrolysis and introducing acidophilic rod starter; providing staged introduction of alkaline at pH value of 3.8 by initially increasing pH value to 5.5-6.0 and then to pH value of 6.0-6.5, with process time making 120 min and pH value at final stage being 6.5-7.0; mixing resultant mixture and concentrating by means of vacuum evaporation procedure at temperature of 40-50°C and providing sublimation drying process. |
 Ingredient composition for aperitif wine / 2250919Claimed composition contains (in 1000 dal of finished product): burnet (Sanguisorba) (flowers and leaves) 10.75-12.25 kg; chicory (Cichorium) (roots) 2.75-3.25 kg; common John's-wort (Hypercum perforatum) (flowers and leaves) 4.5-8.5 kg; myrth (Mirrhis gen) (leaves and tops of blooming culms) 8.0-9.5 kg; pirnento 0.5-0.7 kg; Chinese cinnamon (cortex) 0.55-0.75 kg; mace (Myristica fragrans) (fruits) 1.5-3.0 kg; citric acid 10.0-12.5 kg; black chokeberry fruit infusion 1200-1400 l; raisin fruit infusion 115-165 l; sugar syrup 65.8 % 1100-1400 l; ultrafiltrate of caseous whey 500-600 l; and balance: rectified ethanol of highest purity and water to produce alcoholic content of 30 %. Claimed invention makes it possible to improve organoleptic properties and to increase nutrient value of aperitif wine due to presence of peptides, free amino acids, aldehydes, ketones, and volatile fat acids of caseous whey. Moreover lactose having sweetness coefficient of 0.4-0.6 units based on sugar provides more sweetness of aperitif wine. Taste mark of aperitif wine is 9.7. |
 Ingredient composition for gin / 2250920Claimed composition contains (in 1000 dal of finished product): cedar (Juniperus) (strobulys-berry) 58.0-60.0 kg; ginger (Zingiber) (rootstock) 5.0-6.0 kg; pirnento 0.5-0.7 kg; mace (Myristica fragrans) (fruits) 0.7-0.9 kg; sugar syrup 65.8 % 48.0-50.0 l; ultrafiltrate of caseous whey 800.0-1000.0 l; and balance: rectified ethanol of highest purity and water to produce alcoholic content of 45 %. Claimed invention makes it possible to improve organoleptic properties and to increase nutrient value of gin due to presence of physiologically value components of chaseous whey (i.e., lactose, macro- and microelements; water soluble vitamins), pharmacologically active compounds from plant raw materials, as well as peptides, free amino acids, aldehydes, ketones, and volatile fat acids. Moreover lactose having sweetness coefficient of 0.4-0.6 units based on sugar provides more sweetness of gin. Taste mark of gin is 9.65. |
 Method for producing of beverage from whey / 2251282Method involves heating curd whey to temperature of 74-78°C; introducing phytofillers such as leaves of bearberry and St. John's wort ground to particles size of 1-2 mm in proportion of 0.8:1.2 in an amount of 2-2.2% per 1 l of whey; holding mixture to room temperature; filtering; introducing tomato juice in an amount of 28% per 1 l of whey and sugar; pasteurizing resultant mixture; cooling; bottling and saturating with carbon dioxide. |
| Carbonated beverage based on milk whey / 2252681 Carbonated beverage based on milk whey comprises the following components, wt%: whole milk whey with acidity of 80-100°T 90.0-94.4; fat-free milk 5.0-6.0; sugar 0.2-0.3; ascorbic acid (vitamin C) 0.02-0.06; sorbic acid 0.05-0.08; carbon dioxide 0.3-0.4. Resultant beverage is foaming, freshening, light, low-caloricity beverage of homogeneous composition, which has natural milk taste not leaving whey aftertaste, facilitate in increasing life tone and stimulate in the same manner as koumiss. It has homogeneous milk mat color with yellow tint. Said beverage has shelf life of at least 6 months. |
| Concentrate "freshness" of dry fizzy beverage based on curdle whey / 2252683 Concentrate comprises per 1 t of dry substance: 98-100 kg of tartaric acid; 105-107 kg of sodium bicarbonate; 115-119 kg of dry whey concentrate produced by ultrafiltering and back osmosis methods and dried in spray drier, and sugar the balance. Beverage produced from said concentrate produces favorable effect upon user's digestive, nervous, cardiovascular systems and upon disease resistance, facilitates in maintaining of organism's water-salt balance and may be used as prophylactic product for mass consumption. |
| Lactoserum and vegetable-based gelled product / 2254004 Claimed product contains (g in 100 g of product): lactoserum 70.5-71.6; sugar 17.8-18.2; pectin 2.0-3.0; wheat germinal flakes 4.2-5.6; wheat bran 1.8-2.4; 50 % solution of citric acid 0.5-1.0; sodium or calcium dicitrate 0.89-0.91. |
| Multicomponent structured whey-and-plant product / 2259051 Claimed product contains (kg/100 kg of product): milky whey 50.6-65.5; sugar sand 18.0-20.0; pectin 0.7-1.5; wheel germinal flakes 9.0-10.5; carrot puree 2.0-3.0; or coffee 1.1-1.3 or cocoa powder 0.9-1.1; citric acid 0.49-0.51; sodium or calcium dicitrate 0.2-0.4. |
FIELD: chemistry.
SUBSTANCE: invention relates to field of dairy industry. Method includes demineralisation of whey and its processing with chitosan solution, for preparing of which applied is 0.7-1.5% water solution of lactic acid, separation of whey and regeneration of chitosan.
EFFECT: invention makes it possible to reduce duration of the process and improve organoleptic characteristics of whey.
3 ex
The invention relates to food industry, namely to the processing of raw milk, for example, utilization of cheese and curd milk serum, and can be used to obtain a functional dairy products with low allergenicity, the inclusion which in the diet reduces the risk of allergic diseases, increasing efficiency and resistance to external influence.
A method of obtaining protein concentrate from skimmed milk or buttermilk, providing for the pasteurization of dairy produce (milk, buttermilk), cooling and pumping into the tank. Submission in the same tank colloidal solution of chitosan (cooked in sour whey), preheated to a temperature of raw milk. The quantity of chitosan solution is defined by calculation of the content of dry chitosan in the mixture. Mix carefully mix and stand 15-30 minutes the residue is separated one of the known ways and used for the production of foodstuffs of new generation with adjustable taste, aroma, structural-mechanical properties, including diet and healthprophylactic use.
(see RF patent №2189759 C2)
There is a method that involves the acceptance of milk, normalization his fat, pasteurization mixture, cooling, its division into multicomponent complex and protein-free liquid, wherein the normalization of milk is carried out with the fat before the mass fraction 5-8%, pasteurization mixture at 75-85 degrees Celsius without exposure and then cooled to a temperature of 30 to 60 C, dividing the system by introducing a colloidal solution of chitosan in the amount of 16-20% of its mass, mixing, exposure for 15-60 minutes and the Department formed protein-lipid complex.
(see RF patent №2207001 C2)
A well-known method of separation of proteins from milk whey. Usage: in the dairy industry for production of protein concentrates. The inventive in the whey at 15-20°C enter chitosan in 0,25-1,0% mass serum, the mixture is stirred and maintain within 25-30 minutes
(see RF patent №2031598 C1)
There is a method of extracting protein substances from raw milk, which includes an introduction to the whey reagent chitosan-based prepared on dairy whey.
(see the patent of the Russian Federation no 2295251 C1)
The disadvantage of these methods is that in a given situation, chitosan binds proteins, whey indiscriminately that it is not possible to obtain products with reduced allergenicity.
The closest technical solution to the claimed adopted for the prototype, is the way processing of whey protein concentrate solution of chitosan with the purpose of selective binding of beta-lactoglobulin, the most allergenic component milk serum, which chitosan dissolved in 2% acetic acid, and for the destruction of the complex chitosan-protein using a 0.3 M carbonate solution sodium.
(W. Biotechnology, 2011, №1, p.34-41).
The disadvantages of the prototype are long dissolution of chitosan in acetic acid and poor organoleptic properties of the processed milk whey, due to remaining in serum acetic acid sodium. In addition, regeneration of chitosan salt solution is possible only in case of processing of whey protein concentrate, but does not provide effective desorption of lipids, which are present in the milk serum and also linked chitosan.
The objective of the invention is to create a processing method dairy raw materials, providing selective destruction of beta-lactoglobulin milk serum and a high degree of regeneration of chitosan while maintaining its sorption properties, while ensuring the receipt of dairy products with low allergenicity.
The problem is solved by creating a way processing dairy raw materials, including the preparation of chitosan solution, mix it with milk whey, sludge separation from serum and subsequent regeneration of chitosan, which differ according to the invention, the fact that before mixing milk whey with a solution of chitosan it is subjected preliminary demineralization with the help of ion-exchange resins or using the inversely osmotic process.
It is also advisable regeneration of chitosan to carry out a 0.1%aqueous solution of NaOH.
According to the invention, resolved the task of creating an effective way to remove beta-lactoglobulin of breast serum by his education insoluble complex with chitosan, allowing to receive the whey for use in the production of functional dairy products with low allergenicity.
This chitosan is regenerated by the destruction of the complex and is returned to the process.
It is achieved by the fact that the proposed method of processing of raw milk to reduce its allergenicity, including deposition of beta-lactoglobulin solution of chitosan and subsequent regeneration of chitosan, unlike its prototype, the source whey is pre demineralization, as solvent use chitosan lactic acid, and for regeneration of chitosan use alkaline solution.
Whey is exposed demineralization to reduce the ionic strength of the solution that provides selective binding of beta-lactoglobulin chitosan. Demineralization can be performed either with the help of ion-exchange resins, or by using the inversely osmotic process.
The method is as follows.
Chitosan in the amount of 15 g dissolved in 1,0-2,5 l of 0.7%-1,5%aqueous solution of lactic acid, bring the pH to 6.0 to 6.2 adding 10,0-11,5 ml 3 M NaOH solution. Cooked solution chitosan add to 10,0 l pre demineralized, with the help of ion-exchange resins or using the inversely osmotic process, dairy whey and mix 20-40 minutes
For regeneration of chitosan after separation suspension of sediment, which is a complex of chitosan, beta-lactoglobulin and lipids, dispersed in 0,1% water solution NaOH and mix 20-40 minutes After separation, the sediment is dispersed in water, mix 20 min to remove excess alkali and residues of proteins and lipids and sent for the third separator. The precipitate chitosan is dispersed in 1% lactic acid and sent to the capacity of the preparation of chitosan solution.
The invention is attained technical result consists in the fact that the pre-demineralization of raw milk increase the efficiency of binding of beta-lactoglobulin chitosan from whey. Dissolution of chitosan lactic acid, unlike acetic, allows to reduce in 2 times time of dissolution of chitosan and improve organoleptic properties of the processed milk whey.
Regeneration of chitosan not carried saline and alkaline due to the presence in whey, unlike whey proteins, lipids, which are effectively linked chitosan.
The proposed method was implemented in the laboratory.
The claimed method is illustrated by the following examples.
Example 1.
Deposition of lactoglobulin.
15 g of chitosan (mol. mass 200-600 kDa, the degree of dezazetiliruetsa 75-90%) dissolved in 1.5 l of 1%aqueous solution of lactic acid, bring the pH to 6.0 to 6.2 the addition of 10.25 ml 3 M NaOH solution and add to 10 l pre demineralized, with the help of ion-exchange resins or using the inversely osmotic process, the whey. The ratio of chitosan/total protein (in/in the 1.5-2 to 8). The suspension was stirred for 30 min and sent to the separator.
Regeneration of chitosan.
100 g of sediment after the separator is dispersed in 10 l of 0.1% aqueous solution of NaOH and stirred for 30 minutes After this residue is separated by means of a separator, the sediment is dispersed in 25 l of water, mix to 20 minutes and is directed to the third separator. The precipitate is dispersed in 1% lactic acid and sent to the capacity of the preparation of chitosan.
Example 2.
Deposition of lactoglobulin.
15 g of chitosan (mol. mass 200-600 kDa, the degree of dezazetiliruetsa 75-90%) dissolved 2.5 l and 0.7%aqueous solution of lactic acid, bring the pH to 6.0 to 6.2 the addition of 11.5 ml 3 M NaOH solution and add 10 l of pre-demineralized, with the help of ion-exchange resins or using the inversely osmotic process, the whey. The ratio of chitosan/total protein (in/in the 1.5-2 to 8). The suspension was stirred for 30 min and sent to the separator.
Regeneration of chitosan.
100 g of sediment after the separator is dispersed in 10 l of 0.1% aqueous solution of NaOH and stirred for 30 minutes After that the residue is separated by means of a separator, the sediment is dispersed in 25 l of water, mix to 20 minutes and is directed to the third separator. The precipitate is dispersed in 1% lactic acid and sent to the capacity of the preparation of chitosan.
Example 3.
Deposition of lactoglobulin.
15 g of chitosan (mol. mass 200-600 kDa, the degree of dezazetiliruetsa 75-90%) dissolved in 1 liter and 1.5%aqueous solution of lactic acid, bring the pH to 6.0 to 6.2 by adding 10 ml of 3 M NaOH solution and add 10 l of pre-demineralized, with the help of ion-exchange resins or using the inversely osmotic process, whey. The ratio of chitosan/total protein (in/in the 1.5-2 to 8). The suspension was stirred for 30 min and sent to the separator.
Regeneration of chitosan.
100 g of sediment after the separator is dispersed in 10 l of 0.1% aqueous solution of NaOH and stirred for 30 minutes After that the residue is separated by means of a separator, the sediment is dispersed in 25 l of water, mix to 20 minutes and is directed to the third separator. The precipitate is dispersed in 1% lactic acid and sent to the capacity of the preparation of chitosan.
The way of processing of whey, including cooking of chitosan solution in acid with bringing pH to 6.0 to 6.2 the addition of NaOH, blending it with milk whey, sludge separation from serum and subsequent regeneration of chitosan with NaOH, notable for the preparation of chitosan solution use 0,7-1,5%aqueous solution breast acid whey before mixing with the solution of chitosan are pre demineralization with the help of ion-exchange resins or using the inversely osmotic process, and the regeneration of chitosan exercise of 0.1%aqueous solution of NaOH, then dispersed in water,mix, the precipitate is dispersed in 1% lactic acid.