Dairy compositions and method of making

Abstract

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, 
 passing milk into a filtration apparatus in a unidirectional flow;    subjecting the milk to an ultrafiltration step to produce an ultrafiltration permeate fraction and a ultrafiltration retentate fraction;    subjecting the ultrafiltration permeate to a nanofiltration step to produce a nanofiltration permeate fraction and a nanofiltration retentate fraction;    subjecting the ultrafiltration retentate to a diafiltration step to produce a diafiltration permeate fraction and a diafiltration retentate fraction;    mixing one or more permeate and retentate fractions to form a mixture;    heat-treating the mixture at 146° F.; and,    treating the heat-treated mixture with lactase enzyme.    
   
   
       2 . The method of  claim 1 , wherein the milk is separated into skim milk and cream prior to the ultrafiltration step.  
   
   
       3 . The method of  claim 2 , wherein the skim milk is subjected to the ultrafiltration step.  
   
   
       4 . The method of  claim 1 , wherein the ultrafiltration retentate fraction is mixed with water prior to the diafiltration step.  
   
   
       5 . The method of  claim 1 , wherein the ultrafiltration retentate fraction is mixed with the nanofiltration permeate fraction prior to the diafiltration step.  
   
   
       6 . The method of  claim 2 , wherein the mixture made of one or more permeate and retentate fractions further comprises cream.  
   
   
       7 . A method for making a dairy composition comprising the steps of: 
 passing milk into a filtration apparatus in a unidirectional flow;    subjecting the milk to an ultrafiltration step to produce an ultrafiltration permeate fraction and a ultrafiltration retentate fraction;    subjecting the ultrafiltration permeate to a nanofiltration step to produce a nanofiltration permeate fraction and a nanofiltration retentate fraction;    subjecting the nanofiltration permeate to a reverse osmosis step to produce a reverse osmosis permeate fraction and a reverse osmosis retentate fraction;    mixing one or more permeate and retentate fractions to form a mixture;    heat-treating the mixture at 146° F.; and,    treating the heat-treated mixture with lactase enzyme.    
   
   
       8 . The method of  claim 7 , wherein the milk is separated into skim milk and cream prior to the ultrafiltration step.  
   
   
       9 . The method of  claim 8 , wherein the skim milk is subjected to the ultrafiltration step.  
   
   
       10 . The method of  claim 8 , wherein the mixture made of one or more permeate and retentate fractions further comprises cream.  
   
   
       11 . A method for making a dairy composition comprising the steps of, 
 passing milk into a filtration apparatus in a unidirectional flow;    subjecting the milk to an ultrafiltration step to produce an ultrafiltration permeate fraction and a ultrafiltration retentate fraction;    subjecting the ultrafiltration permeate to a nanofiltration step to produce a nanofiltration permeate fraction and a nanofiltration retentate fraction;    subjecting the nanofiltration permeate to a reverse osmosis step to produce a reverse osmosis permeate fraction and a reverse osmosis retentate fraction;    subjecting the ultrafiltration retentate to a diafiltration step to produce a diafiltration permeate fraction and a diafiltration retentate fraction;    mixing one or more permeate and retentate fractions to form a mixture;    heat-treating the mixture at 146° F.; and,    treating the heat-treated mixture with lactase enzyme.    
   
   
       12 . The method of  claim 11 , wherein the milk is separated into skim milk and cream prior to the ultrafiltration step.  
   
   
       13 . The method of  claim 12 , wherein the skim milk is subjected to the ultrafiltration step.  
   
   
       14 . The method of  claim 11 , wherein the ultrafiltration retentate fraction is mixed with water prior to the diafiltration step.  
   
   
       15 . The method of  claim 11 , wherein the ultrafiltration retentate fraction is mixed with the reverse osmosis permeate fraction prior to the diafiltration step.  
   
   
       16 . The method of  claim 12 , wherein the mixture made of one or more permeate and retentate fractions further comprises cream.  
   
   
       17 . A dairy composition prepared by the method of  claim 1 .  
   
   
       18 . A dairy composition prepared by the method of  claim 7 .  
   
   
       19 . A dairy composition prepared by the method of  claim 11 .  
   
   
       20 . A method of making a frozen confectionary product comprising the steps of, 
 subjecting milk to a lactose reducing step,    lowering the level of lactose in the milk to create a lactose-reduced product,    concentrating the lactose-reduced product, and    freezing the concentrated lactose-reduced product at conditions effective to obtain a frozen confectionary product.    
   
   
       21 . A frozen confectionary product prepared by the method of  claim 20 .  
   
   
       22 . A method of preparing a cultured dairy product comprising the steps of, 
 preparing a lactose-rich fraction from milk,    inoculating the lactose-rich fraction with starter cultures to obtain a fermented product,    mixing the fermented product with additional ingredients to form a mixture, and    incubating the mixture at conditions effective to obtain a cultured dairy product.    
   
   
       23 . A cultured dairy product prepared by the method of  claim 22.