Milk-based alternative product and method for producing the same

Abstract

The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.

1 . A method for producing a cheese alternative product comprising the steps of:
 a) providing edible oil at a temperature of about 50 to 55° C.,   b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,   c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,   d) subjecting the mixture to mild homogenization at about 10 bar,   e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,   f) cooling the pasteurized mixture to about 4 to 6° C.,   g) subjecting the mixture to a curd formation,   h) performing a curd and whey separation,   wherein a cheese alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.   
     
     
         2 . The method of  claim 1 , wherein the milk is whole milk, semi-skimmed milk or skimmed milk, preferably skimmed milk. 
     
     
         3 . The method of  claim 1  or  2 , wherein inserting the oil in step c) is performed by an insertion tube with a diameter of about 30-40 mm. 
     
     
         4 . The method of any of  claims 1  to  3 , wherein the flow rate of the edible oil in step c) is about 500 to 2000 liters/h, preferably ≧1000 liters/h, more preferably ≧1500 liters/h and most preferably about 2000 liters/h. 
     
     
         5 . The method of any of  claims 1  to  4 , wherein the homogenization in step d) uses a two-stage homogenizer with a piston diameter of about 55 mm. 
     
     
         6 . The method of any of  claims 1  to  5 , wherein the mixture in step f) comprises edible oil at a concentration of about 4 to 17 (w/w) %, preferably about 8 to 17 (w/w) %, more preferably about 9 to 17 (w/w) %. 
     
     
         7 . The method of any of  claims 1  to  6 , wherein the fat is a mixture of milk fat and edible oil, preferably vegetable oil, most preferably olive oil. 
     
     
         8 . A cheese alternative product obtainable by a method comprising the steps of a)
 providing edible oil at a temperature of about 50 to 55° C.,   b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,   c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,   d) subjecting the mixture to mild homogenization at about 10 bar,   e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec, cooling the pasteurized mixture to about 4 to 6° C.,   g) subjecting the mixture to a curd formation,   h) performing a curd and whey separation,   wherein a cheese alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.   
     
     
         9 . Use of an edible oil for the production of a cheese alternative product, wherein the cheese alternative product contains 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat, most preferably about 5 to 20 (w/w) % fat. 
     
     
         10 . A method for producing a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, comprising the steps of:
 a) providing edible oil at a temperature of about 50 to 55° C.,   b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,   c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,   d) subjecting the mixture to mild homogenization at about 10 bar,   e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,   f) cooling the pasteurized mixture to about 4 to 6° C.,   g) further processing of the pasteurized mixture in order to obtain a milk-based product, such as an ice cream alternative product, a custard alternative product, a chilled or frozen dessert alternative product, using appropriate methodologies known in the art suited for each product type,   wherein a milk-based alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.   
     
     
         11 . The method of  claim 10 , wherein the milk is whole milk, semi-skimmed milk or skimmed milk, preferably skimmed milk. 
     
     
         12 . The method of  claim 10  or  11 , wherein inserting the oil in step c) is performed by an insertion tube with a diameter of about 30-40 mm. 
     
     
         13 . The method of any of  claims 10  to  12 , wherein the flow rate of the edible oil in step c) is about 500 to 2000 liters/h, preferably ≧1000 liters/h, more preferably ≧1500 liters/h and most preferably about 2000 liters/h. 
     
     
         14 . The method of any of  claims 10  to  13 , wherein the homogenization in step d) uses a two-stage homogenizer with a piston diameter of about 55 mm. 
     
     
         15 . The method of any of  claims 10  to  14 , wherein the mixture in step f) comprises edible oil at a concentration of about 5 to 30 (w/w) % preferably about 5 to 25 (w/w) %, more preferably about 5 to 20 (w/w) %. 
     
     
         16 . The method of any of  claims 10  to  15 , wherein the fat is a mixture of milk fat and edible oil, preferably vegetable oil, most preferably olive oil. 
     
     
         17 . A milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, obtainable by a method comprising the steps of:
 a) providing edible oil at a temperature of about 50 to 55° C.,   b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,   c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,   d) subjecting the mixture to mild homogenization at about 10 bar,   e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,   f) cooling the pasteurized mixture to about 4 to 6° C.,   g) further processing of the pasteurized mixture in order to obtain a milk-based product, such as an ice cream alternative product, a custard alternative product, a chilled or frozen dessert alternative product, using appropriate methodologies known in the art suited for each product type,   wherein a milk-based alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.   
     
     
         18 . Use of an edible oil for the production of a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen desert alternative product, wherein the milk-based alternative product contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w)/0 fat and even more preferably about 5 to 20 (w/w) fat.