Food products and systems and methods of making same
Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.
1. A method for the production of a food product, the method comprising:
separating whole milk into cream and skim milk;
subjecting the separated skim milk to microfiltration (“MF”) to remove at least a portion of whey protein from the skim milk to form a skim milk MF retentate;
combining the separated cream with the skim milk MF retentate;
subjecting the combined cream and skim milk MF retentate to ultrafiltration (“UF”) to remove moisture and increase total solids thereby forming a UF retentate; and
acidifying the UF retentate to form the food product,
wherein prior to the step of acidifying, the cream, skim milk, skim milk MF retentate and UF retentate are non-acidified.
2. The method of claim 1 , further comprising subjecting the skim milk MF retentate to diafiltration prior to the step of combining the separated cream with the skim milk MF retentate, wherein diafiltration removes a portion of lactose and another portion of whey protein from the skim milk MF retentate.
3. The method of claim 1 , further comprising subjecting the UF retentate to diafiltration prior to the acidifying step, wherein diafiltration removes lactose from the UF retentate.
4. The method of claim 1 , further comprising blending the acidified food product with one or more of dairy powders, milk fat, cultures or water.
5. The method of claim 4 , wherein the step of blending further comprises blending the food product with one or more of salt, lactic acid or an emulsifier.
6. The method of claim 4 , wherein the method further comprises the step of cooking the food product.
7. The method of claim 6 , wherein emulsifiers are added to the food product during the step of cooking.
8. The method of claim 1 , wherein the step of subjecting the separated skim milk to MF involves MF of the separated skim milk that is not fat corrected.
9. The method of claim 8 , wherein the step of subjecting the combined cream and skim milk MF retentate to UF involves UF of the separated cream that has not been further processed.
10. The method of claim 1 , further comprising, prior to the step of combining, subjecting the MF retentate to a second MF at a second temperature different from the first, and wherein the second MF removes beta casein.
11. The method of claim 1 , wherein, prior to the step of combining, the MF retentate is cooled to a temperature of about 40° F. to 60° F. and subjected to MF.