Milk-based alternative product and method for producing the same
View Patent ↗The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
1. A method for producing a cheese alternative product, the method comprising:
inserting an edible oil having a temperature of about 50 to 55° C., a pressure of about 2.5 bar, and a flow rate of about 500 to 2000 liters/h, into milk having a temperature of about 55° C., a pressure of about 2.3 bar, and a flow rate of about 10 to 12 tons/h, to obtain a mixture;
mildly homogenizing the mixture at a pressure of about 10 bar;
pasteurizing the homogenized mixture at a temperature of about 72° C. for about 15 sec;
cooling the pasteurized mixture to a temperature of about 4 to 6° C.;
subjecting the cooled, pasteurized mixture to a curd formation; and
separating curd from whey,
to obtain a cheese alternative product comprising at least 5 (w/w) % fat.
2. The method of claim 1 , wherein the milk is whole milk, semi-skimmed milk or skimmed milk.
3. The method of claim 2 , wherein inserting the oil is performed by an insertion tube with a diameter of about 30 to 40 mm.
4. The method of claim 3 , wherein the flow rate of the edible oil during the inserting is about 1000 to 2000 liters/h.
5. The method of claim 4 , wherein the mild homogenizing is performed in a two-stage homogenizer with a piston diameter of about 55 mm.
6. The method of claim 5 , wherein the cooled, pasteurized mixture comprises the edible oil at a concentration of about 4 to 17 (w/w) %.
7. The method of claim 6 , wherein fat in the cooled, pasteurized mixture is a mixture of milk fat and edible oil.
8. A cheese alternative product obtained by a method comprising:
inserting an edible oil having a temperature of about 50 to 55° C., a pressure of about 2.5 bar, and a flow rate of about 500 to 2000 liters/h, into milk having a temperature of about 55° C., a pressure of about 2.3 bar, and a flow rate of about 10 to 12 tons/h, to obtain a mixture;
mildly homogenizing the mixture at a pressure of about 10 bar;
pasteurizing the homogenized mixture at a temperature of about 72° C. for about 15 sec;
cooling the pasteurized mixture to a temperature of about 4 to 6° C.;
subjecting the cooled, pasteurized mixture to a curd formation; and
separating curd from whey,
to obtain a cheese alternative product comprising at least 5 (w/w) % fat.
9. The method of claim 1 , wherein the obtained cheese alternative product has a fat content of 5 to 30 (w/w) %.
10. The method of claim 1 , wherein the obtained cheese alternative product has a fat content of 5 to 25 (w/w) %.
11. The method of claim 1 , wherein the obtained cheese alternative product has a fat content of 5 to 20 (w/w) %.
12. The method of claim 2 , wherein the milk is skimmed milk.
13. The method of claim 4 , wherein the flow rate of the edible oil during the inserting is about 1500 to 2000 liters/h.
14. The method of claim 4 , wherein the flow rate of the edible oil during the inserting is about 2000 liters/h.
15. The method of claim 6 , wherein the cooled, pasteurized mixture comprises the edible oil at a concentration of about 8 to 17 (w/w) %.
16. The method of claim 6 , wherein the cooled, pasteurized mixture comprises the edible oil at a concentration of about 9 to 17 (w/w) %.
17. The method of claim 7 , wherein the edible oil is vegetable oil.
18. The method of claim 7 , wherein the edible oil is olive oil.
19. The cheese alternative product of claim 8 , having a fat content of 5 to 30 (w/w) %.
20. The cheese alternative product of claim 8 , having a fat content of 5 to 25 (w/w) %.
21. The cheese alternative product of claim 8 , having a fat content of 5 to 20 (w/w) %.