Method for producing a milk-based product with reduced plasmin-activity
US11800877B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Aug 31, 2016 |
| Grant date | Oct 31, 2023 |
| Priority date | — |
| Expiry date | Aug 8, 2037 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2210/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.