Method of making dairy compositions
The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts and milk powders.
1. A method for making a dairy composition comprising the steps of:
cooling milk to a temperature between 42° F. and below 45° F.;
subjecting the milk to an ultrafiltration step at a temperature between 42° F. and below 45° F. to produce an ultrafiltration permeate fraction and a ultrafiltration retentate fraction;
subjecting the ultrafiltration permeate to a nanofiltration step at a temperature between 42° F. and below 45° F. to produce a nanofiltration permeate fraction and a nanofiltration retentate fraction;
subjecting the nanofiltration permeate to a reverse osmosis step at a temperature between 42° F. and below 45° F. to produce a reverse osmosis permeate fraction and a reverse osmosis retentate fraction;
mixing the ultrafiltration retentate fraction with water and reverse osmosis permeate fraction at a temperature between 42° F. and below 45° F. to form a mixture;
subjecting the mixture to a diafiltration step at a temperature between 42° F. and below 45° F. to produce a diafiltration permeate fraction and a diafiltration retentate fraction;
combining the diafiltration retentate fraction, nanofiltration retentate fraction and reverse osmosis retentate fraction at a temperature between 42° F. and below 45° F. to form a blended composition;
heating the blended composition at 146° F. for 30 minutes;
cooling the heated composition to a temperature between 42° F. and below 45° F.; and,
treating the cooled composition with lactase enzyme at a temperature between 42° F. to below 45° F. to form a dairy composition having a lactose content of 0.1 to 1.0%.
2. The method of claim 1 further comprising a second diafiltration step wherein the diafiltration retentate is subjected to a diafiltration step to produce a second diafiltration permeate fraction and a second diafiltration retentate fraction.
3. The method of claim 2 , wherein the diafiltration retentate fraction is mixed with water, reverse osmosis permeate fraction or nanofiltration permeate fraction prior to being subjected to the second diafiltration step.
4. The method of claim 1 , wherein the blended composition comprises ultrafiltration retentate and reverse osmosis retentate.
5. The method of claim 2 , further comprising mixing the second diafiltration retentate with reverse osmosis retentate and nanofiltration retentate.