MILK-BASED PRODUCT AND A METHOD FOR ITS PREPARATION
The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration re-tentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.
1 - 23 . (canceled)
24 . Whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least about 20% on dry matter basis, and a protein content of about 2.5% to about 8% by weight, based on the weight of the product.
25 . The whey protein product of claim 24 wherein the ratio of whey protein to casein is in the range from about 25:75 to about 40:60, preferably about 30:70.
26 . The whey protein product of claim 24 wherein the total protein content ranges from about 30% to about 60% on dry matter basis, preferably about 40% to about 60% on dry matter basis.
27 . The whey protein product of claim 24 wherein the product is a beverage having a protein content of about 3.5% to about 7%, based on the weight of the product.
28 . The whey protein product of claim 24 wherein the product further comprises supplementary milk minerals.
29 . A method for producing a whey protein product which comprises
subjecting a milk-based raw material to microfiltration to separate an ideal whey as a microfiltration permeate and a casein concentrate as a microfiltration retentate,
subjecting at least a portion of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and a whey protein concentrate as an ultrafiltration retentate,
composing a whey protein product from the ultrafiltration retentate and a casein-containing material so as to provide a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis, and if desired, from other ingredients.
30 . The method of claim 29 wherein the ratio of whey protein to casein of the whey protein product is about 25:75 to about less than 50:50, preferably about 25:75 to about 40:60, more preferably about 30:70.
31 . The method of claim 29 wherein the total protein content ranges from about 30% to about 60% on dry matter basis, preferably about 40% to about 60% on dry matter basis.
32 . The method of claim 29 wherein the product is a beverage having a protein content of about 2.5% to about 8% by weight, preferably about 3.5% to about 7%, based on the weight of the product.
33 . The method of claim 29 wherein the casein-containing material is selected from a group consisting of the microfiltration retentate, milk, a sour milk product, an acidified milk product, a fermented milk product and any combination of these.
34 . The method of claim 29 wherein the milk-based raw material is skim milk.
35 . The method of claim 29 wherein the ultrafiltration permeate is subjected to nanofiltration to provide a nanofiltration retentate and permeate.
36 . The method of claim 35 wherein the nanofiltration permeate is subjected to reverse osmosis to provide a reverse osmosis retentate and permeate.
37 . The method of claim 29 wherein diafiltration is used with microfiltration, ultrafiltration and nanofiltration.
38 . The method of claim 37 wherein the microfiltration retentate, ultrafiltration retentate and nanofiltration retentate are used for composing the whey protein product.
39 . The method of claim 29 wherein the milk raw material is subjected to a heat treatment at a temperature range of 65° C. to 95° C. for 15 seconds to 10 minutes prior to microfiltration.
40 . The method of claim 29 wherein supplementary milk minerals are added to the whey protein product.
41 . The method of claim 29 wherein the release of glycomacropeptides in the whey protein product is prevented.
42 . The method of claim 29 wherein the off-taste of the whey protein product is reduced, eliminated or masked.
43 . The whey protein product of claim 24 for use as a food product, animal feed, nutritional product, food supplement, food ingredient, health food and pharmaceutical product.
44 . Sour milk products and/or acidified fresh products, like yoghurt, fermented milk, viili, fermented cream, sour cream, quark, butter milk, kefir, and dairy shot drinks, comprising a whey protein product of claim 24 .