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 . (canceled) 
     
     
         2 . (canceled) 
     
     
         3 . A process for preparing a reduced-lactose or lactose free mammalian milk product comprising the steps of:
 (a) enzymatically hydrolysing the lactose present in mammalian milk;   (b) diluting the enzymatically hydrolysed milk to reduce the sweetness imparted by the presence of glucose and galactose; and   (c) reformulating the diluted enzymatically hydrolysed milk by adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to provide a reduced-lactose or lactose-free milk product that retains the flavour, taste and nutritional values of a full lactose-containing milk;   
       wherein the process does not use lactose separation technology. 
     
     
         4 . The process as claimed in  claim 3  wherein the hydrolysed milk comprises 1% w/v or less lactose. 
     
     
         5 . The process as claimed in  claim 3  wherein the enzymatically hydrolysed milk is diluted with water which is added at a concentration of from 5% v/v to 60% v/v. 
     
     
         6 . The process as claimed in  claim 3  wherein the protein is added at a concentration of at least 1% w/v. 
     
     
         7 . The process as claimed in  claim 3  wherein the mineral is added at a concentration of at least 0.0001% w/v. 
     
     
         8 . The process as claimed in  claim 3  wherein the vitamin is added at a concentration of at least 0.0001% w/v. 
     
     
         9 . A process as claimed in  claim 5  wherein the protein and/or mineral and/or vitamin is added to the hydrolysed milk in the water. 
     
     
         10 . The process as claimed in  claim 3  comprising the step of adjusting the amount of butterfat in the milk to compensate for the dilution. 
     
     
         11 . The process as claimed in  claim 3  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). 
     
     
         12 . The process as claimed in  claim 3  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. 
     
     
         13 . The process as claimed in  claim 3  wherein the mammalian milk source is one or more of cows, goats, sheep, horses, donkeys, camels, buffalo, yaks, reindeer, moose, and humans. 
     
     
         14 . A process for preparing a reduced-lactose or lactose free mammalian milk product comprising the steps of:
 (a) enzymatically hydrolysing the lactose present in mammalian milk;   (b) diluting the enzymatically hydrolysed milk to reduce the sweetness imparted by the presence of glucose and galactose; and   (c) reformulating the diluted enzymatically hydrolysed milk by adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to provide a reduced-lactose or lactose-free milk product;   
       wherein the process does not use lactose separation technology, and wherein the hydrolysed milk comprises 0.1% w/v or less lactose. 
     
     
         15 . The process as claimed in  claim 14  wherein the enzymatically hydrolysed milk is diluted with water which is added at a concentration of between 5% v/v to 60% v/v. 
     
     
         16 . The process as claimed in  claim 14  wherein the protein is added at a concentration of at least 1% w/v. 
     
     
         17 . The process as claimed in  claim 14  wherein the mineral is added at a concentration of at least 0.0001% w/v. 
     
     
         18 . The process as claimed in  claim 14  wherein the vitamin is added at a concentration of at least 0.0001% w/v. 
     
     
         19 . The process as claimed in  claim 15  wherein the protein and/or mineral and/or vitamin is added to the hydrolysed milk in the water. 
     
     
         20 . The process as claimed in  claim 14  comprising the step of adjusting the amount of butterfat in the milk to compensate for the dilution with water. 
     
     
         21 . A process for preparing a reduced-lactose or lactose free mammalian milk product comprising the steps of:
 (a) enzymatically hydrolysing the lactose present in mammalian milk;   (b) diluting the enzymatically hydrolysed milk to reduce the sweetness imparted by the presence of glucose and galactose; and   (c) reformulating the diluted enzymatically hydrolysed milk by adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to provide a reduced-lactose or lactose-free milk product that retains the flavour, taste and nutritional values of a full lactose-containing milk;   
       wherein the process does not use lactose separation technology or by-products, including permeate and retentate of filtration technology, and 
       wherein the process comprises the step of adjusting the amount of butterfat in the milk to compensate for the dilution. 
     
     
         22 . The process as claimed in  claim 21  wherein the hydrolysed milk comprises 1% w/v or less lactose.