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 retentate 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. 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.
2. The method of claim 1 wherein the microfiltration is performed with a membrane having a pore size of 800 kDa.
3. The method of claim 1 wherein the ultrafiltration is performed with a membrane having a pore size of 10 kDa.
4. The method of claim 1 wherein the milk-based raw material is skim milk.
5. The method of claim 1 wherein the ratio of whey protein to casein of the whey protein product is about 25:75 to about less than 50:50.
6. The method of claim 1 wherein the total protein content ranges from about 30% to about 60% on dry matter basis.
7. The method of claim 1 wherein the product is a beverage having a protein content of about 2.5% to about 8% by weight, based on the weight of the product.
8. The method of claim 1 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.
9. The method of claim 1 wherein the ultrafiltration permeate is subjected to nanofiltration to provide a nanofiltration retentate and a nanofiltration permeate.
10. The method of claim 9 wherein the nanofiltration is performed with a membrane having a cut-off value of 200 Da.
11. The method of claim 9 wherein the nanofiltration permeate is subjected to reverse osmosis to provide a reverse osmosis retentate and a reverse osmosis permeate.
12. The method of claim 9 wherein the microfiltration retentate, ultrafiltration retentate and nanofiltration retentate are used for composing the whey protein product.
13. The method of claim 1 wherein diafiltration is used with microfiltration, ultrafiltration and nanofiltration.
14. The method of claim 1 wherein the milk-based 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.
15. The method of claim 1 wherein supplementary milk minerals are added to the whey protein product.
16. The method of claim 1 wherein the release of glycomacropeptides in the whey protein product is prevented.
17. The method of claim 1 wherein the off-taste of the whey protein product is reduced, eliminated or masked.
18. The method of claim 1 wherein no sugar, sweetener or flavorings are added to the whey protein product.
19. The method of claim 1 comprising a lactose hydrolysis step.
20. The method of claim 1 wherein the whey protein product contains less than 1% of lactose.
21. The method of claim 1 wherein the ratio of whey protein to casein of the whey protein product is about 25:75 to about 40:60.
22. The method of claim 1 wherein the ratio of whey protein to casein of the whey protein product is about 30:70.
23. The method of claim 1 wherein the total protein content ranges from about 40% to about 60% on dry matter basis.
24. The method of claim 1 wherein the product is a beverage having a protein content of about 3.5% to about 7% based on the weight of the product.
25. The method of claim 1 wherein the whey protein product contains not more than 0.5% of lactose.