Low-bacteria milk powders with a high whey protein nitrogen index (iv)

Abstract

A low-bacteria milk powder with a WPNI of at least 2 is suggested, obtainable by(a) providing a milk component;(b) optionally, separating the cream from the milk component;(c) subjecting the milk component from which the cream had been optionally separated to microfiltration, obtaining a low-bacteria permeate P1 and a bacteria-contaminated retentate R1;(d) mixing the permeate with a liquid lipid phase and a solid active agent phase;(e) optionally, subjecting the mixture obtained in step (d) to a temperature treatment; and(f) processing the mixture of step (d) or (e) that had optionally been temperature-treated, obtaining a dry powder.

1 .- 15 . (canceled) 
     
     
         16 . A process for the production of low-bacteria milk powders with a whey protein nitrogen index of at least  2 , comprising the following steps:
 (a) providing whole milk;   (b) separating cream from the whole milk to obtain skimmed milk and pasteurizing the skimmed milk to obtain pasteurized skimmed milk;   (c) dissolving solid active agents containing proteins and water soluble active agents in water or in skimmed milk to provide a liquid phase,   (d) subjecting the pasteurized skimmed milk of step (b) to microfiltration together with the liquid phase of step (c) to obtain a low-bacteria permeate P   1   and a bacteria-contaminated retentate R 1 ; wherein the microfiltration is performed with a ceramic membrane having a pore size in the range of from 1.3 to 1.4 μm;   (e) mixing the low-bacteria permeate P   1   with a liquid lipid mixture containing lipids, vitamins and fat-soluble active agents to obtain a mixture;   (f) concentrating the mixture of step (e) to obtain a concentrated mixture; and   (g) drying the concentrated mixture of step (f), without prior thermal treatment, to obtain the low-bacteria milk powder.   
     
     
         17 . The process of  claim 16 , wherein microfiltration is performed at a temperature in the range from about 6 to about 60° C. 
     
     
         18 . The process of  claim 16 , wherein the permeate P   1   obtained after microfiltration is concentrated to a dry matter content from 30 to 55% by weight before mixing. 
     
     
         19 . The process of  claim 16 , wherein said liquid phase of step (c) comprises water, said proteins and said water soluble active agents. 
     
     
         20 . The process of  claim 16 , wherein said liquid phase of step (c) comprises skimmed milk, said proteins and said water soluble active agents. 
     
     
         21 . The process of  claim 16 , wherein microfiltration step (d) is performed at a temperature in the range from about 6 to about 30° C. 
     
     
         22 . The process of  claim 16 , wherein microfiltration step (d) is performed at a temperature in the range from about 8 to about 20° C. 
     
     
         23 . The process of  claim 16 , wherein microfiltration step (d) has a flow rate of from 200 to 300 l/m 2 h. 
     
     
         24 . The process of  claim 16 , wherein the low-bacteria milk powder has a whey protein nitrogen index of at least 4. 
     
     
         25 . The process of  claim 16 , wherein the low-bacteria milk powder has a whey protein nitrogen index of at least 6. 
     
     
         26 . The process of  claim 16 , wherein the mixing step (e) is conducted at a temperature of about 60° C. 
     
     
         27 . The process of  claim 16 , wherein the drying step (g) is performed at a temperature in the range of from 180 to 260° C. 
     
     
         28 . The process of  claim 16 , wherein the milk of step (a) and the skimmed milk of step (c) are cow's milk.