Reduced lactose milk product and a process for the preparation thereof

Abstract

A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk.

1 - 64 . (canceled) 
     
     
         65 . A process for preparing a low-lactose or lactose free mammalian milk product comprising the steps of:—
 (a) enzymatically hydrolysing the lactose present in mammalian milk; 
 (b) diluting the milk with a lactose-reduced liquid; and 
 (c) adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk. 
 
     
     
         66 . The process as claimed in  claim 65  wherein the milk is hydrolysed prior to dilution. 
     
     
         67 . The process as claimed in  claim 65  wherein the addition is made to diluted milk. 
     
     
         68 . The process as claimed in  claim 65  wherein the milk is diluted prior to the step of enzymatically hydrolysing the milk. 
     
     
         69 . The process as claimed in  claim 65  wherein the addition is made to the diluted milk prior to the step of enzymatically hydrolysing the milk. 
     
     
         70 . The process as claimed in  claim 65  wherein the hydrolysed milk comprises about 1% w/v or less lactose, or about 0.5% w/v or less lactose, or about 0.1% w/v or less lactose. 
     
     
         71 . The process as claimed in  claim 65  wherein lactose-reduced liquid is added at a concentration of between about 5% v/v to about 60% v/v, or at a concentration of between about 10% v/v to about 50% v/v. 
     
     
         72 . The process as claimed in  claim 65  wherein lactose-reduced liquid is added at a temperature between about 1° C. to about 45° C. 
     
     
         73 . The process as claimed in  claim 65  wherein the lactose-reduced liquid is lactose-free. 
     
     
         74 . The process as claimed in  claim 65  wherein the lactose-reduced liquid is water. 
     
     
         75 . The process as claimed in  claim 65  wherein the protein is a milk protein which may be selected from one or more of: total milk protein, milk protein concentrate, milk protein isolate, zero lactose skimmed milk powder, whey protein isolate, casein, casein salts, and whey protein concentrate, alternatively the protein is of a vegetable or cereal source. 
     
     
         76 . The process as claimed in  claim 65  wherein the protein is added at a concentration of at least 1% w/v, or at a concentration of at least 10% w/v. 
     
     
         77 . The process as claimed in  claim 65  wherein the mineral is selected from one or more of sodium, potassium, calcium, magnesium, phosphorous, chloride, iron, iodine, selenium, molybdenum, manganese, fluoride, nickel, sulphur, copper and zinc. 
     
     
         78 . The process as claimed in  claim 65  wherein the mineral is added at a concentration of at least 0.0001% w/v, or at a concentration of at least 15% of the recommended daily allowance. 
     
     
         79 . The process as claimed in  claim 65  wherein the vitamin is selected from one or more of vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, and vitamin K. 
     
     
         80 . The process as claimed in  claim 65  wherein the vitamin is added at a concentration of at least 0.0001% w/v, or at a concentration of at least 15% of the recommended daily allowance. 
     
     
         81 . The process as claimed in  claim 65  wherein the protein and/or mineral and/or vitamin is added to the hydrolysed milk in the lactose-reduced liquid. 
     
     
         82 . The process as claimed in  claim 65  comprising the step of adjusting the amount of butterfat in the milk to compensate for the dilution with lactose-reduced liquid. 
     
     
         83 . The process as claimed in  claim 65  wherein the milk is enzymatically hydrolysed with a lactose and/or B-galactosidase enzyme. 
     
     
         84 . The process as claimed in  claim 65  comprising one or more of the processing steps selected from: vacuum de-aeration, pasteurisation, bactofugation, homogenisation, separation into cream and skim fractions, and fat content standardisation prior to step (a), or comprising one or more of the processing steps selected from: spray drying, whipping, churning, aerating following step (b) or (c), and pasteurising if raw milk is used. 
     
     
         85 . A milk product comprising less than 1% w/v of lactose, the milk product containing glucose, galactose and an amount of from 5% w/v to 75% w/v of added lactose-reduced liquid.