초록 ▼

This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis wit

This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed.

대표청구항 ▼

1. A process for producing milk that is substantially lactose-free, which process comprises the steps of:a) Standardizing the fatty matter from an original milk so as to obtain a milk having a fatty matter content of between 0 and 3.25% on a weight basis; b) Passing the reduced-fat milk of a) throug

1. A process for producing milk that is substantially lactose-free, which process comprises the steps of:a) Standardizing the fatty matter from an original milk so as to obtain a milk having a fatty matter content of between 0 and 3.25% on a weight basis; b) Passing the reduced-fat milk of a) through a membrane system so as to decrease the lactose content of said milk to approximately 3% on a weight basis; c) Subjecting the milk resulting from b) to thermal treatment; and d) Submitting the milk resulting from c) to enzymatic hydrolysis. 2. A process as defined in claim 1, further comprising a thermal treatment step between a) and b).3. A process as defined in claim 1, further comprising a homogenization step following the thermal treatment of c).4. A process as defined in claims 1, further comprising a conditioning step following d).5. A process as defined in claim 4, wherein said conditioning step comprises aromatizing the final milk product.6. A process as defined in claim 1, wherein said enzyme hydrolysis is achieved with a lactase enzyme until conversion of lactose into glucose and galactose is substantially complete.7. A process as defined in claim 1, wherein said membrane system in b) is comprised of ultrafiltration followed by diafiltration.8. A process as defined in claim 1, further comprising the step of increasing the milk protein content in the final milk to about 3.8-4.0% or greater on a weight basis.9. A process as defined in claim 8, wherein said step of increasing the milk protein comprises adding milk proteins to said original milk following any step of said process.10. A process as defined in claim 2, further comprising a conditioning step following d).11. A process as defined in claim 10, wherein said conditioning step comprises aromatizing the final milk product by adding a flavor or by further processing.12. A process as defined in claim 2, further comprising a homogenization step following the thermal treatment of c).13. A process as defined in claim 12, further comprising a conditioning step following d).14. A process as defined in claim 13, wherein said conditioning step comprises aromatizing the final milk product by adding a flavor or by further processing.15. A process as defined in claim 5, wherein said aromatizing comprises adding a flavor.16. A process as defined in claim 8, wherein said step of increasing the milk protein comprises concentrating original milk proteins through ultrafiltration followed by diafiltration in b) of said process.17. A process for producing milk that is substantially lactose-free, which process comprises the steps of:a) standardizing the fatty matter from an original milk so as to obtain a milk having a fatty matter content of between 0 and 3.25% on a weight basis; b) passing the reduced-fat milk of a) through a membrane system so as to decrease the lactose content of said milk to approximately 3% on a weight basis; c) submitting the milk resulting from b) to enzymatic hydrolysis; and d) subjecting the milk resulting from c) to thermal treatment.