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Dairy compositions and method of makingRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive, Basic Ingredient Lacteal Derived Other Than Butter Substitute In Emulsion FormDairy compositions and method of making description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20070098871, Dairy compositions and method of making. Brief Patent Description - Full Patent Description - Patent Application Claims
CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application is a continuation of application Ser. No. 10/229,462, filed Aug. 27, 2002. FIELD OF THE INVENTION [0002] This invention relates to an apparatus for separating milk into individual components, a method of separating components from milk, and compositions prepared from the separated components. BACKGROUND OF THE INVENTION [0003] Nutrition is one of the cornerstones of health, well-being, and the prevention of numerous chronic diseases. Nutritional products play an important role in these areas and attempts to provide readily available and convenient nutritional products to the general public has been a major focus in recent years. To remain healthy one must receive essential nutrients which are indispensable to human nutrition. Essential nutrients include both macronutrients, such as fats, carbohydrates and proteins, and micronutrients, such as vitamins and minerals (including trace elements and electrolytes). [0004] Milk products constitute a significant portion of the overall diet or calorie consumption of human beings. As such, milk products play a major role in maintaining the health of the public. Nutritionally optimal milk products will have a positive effect on the nutrition and the health of the public. Concentration of macronutrients in any given milk product will often depend on the nature of the product and the desirable profile developed by the manufacturer. [0005] For example, bovine milk contains 87% water, 3% protein, 0.65% whey, 4.5% to 5.0% lactose, 3% to 4% milk fat, 0.3% to 0.7% mineral salt plus a variety of water and fat soluble vitamins, lactic and citric acids, urea, free amino acids and polypeptides. One or more of these components may be separated from milk to produce various compositions. For example, in the manufacture of cottage cheese or casein, milk fat is first separated centrifugally (as cream) and the casein fraction of the milk is then precipitated at its isoelectric point by the addition of acid. The remainder of the original milk, containing all of the other components listed above, is called whey i.e., milk, from which the casein and a majority of the milk fat has been removed is referred to as whey. [0006] Whey in turn can be subjected to filtration to produce a retentate and permeate that can be incorporated into a food product, like a beverage or dry food. For example, raw milk has been filtered to produce a substantially pure dairy water that can be incorporated into a beverage or dairy product for consumption, the dairy water being substantially pure and free of impurities present in the original raw milk. [0007] It is desirable to exploit the nutritional advantages present in milk by separating milk into its individual components and to produce dairy compositions suitable for consumption by using these individual components in food products. SUMMARY OF THE INVENTION [0008] It is an object of the present invention to provide an apparatus that may be used for the separation of milk into its individual components. [0009] The invention further provides a method of separating components from milk, and compositions prepared from these components. The present invention relates to nutritional milk compositions and products which are designed to include a specified percentage range of one or more components separated from milk for a specific serving size. Separation of milk components using the method of the present invention can be achieved by separation processes, including but not limited to, membrane filtration processes. The compositions of the present invention may include non-essential but nutritionally functional components. The nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts, cheeses and any nutritional product that can be prepared from milk or milk components. [0010] It is an object of the invention to provide a method for separation of milk into several separate components. It is also an object of the invention to provide new compositions prepared from the separated milk components. These and other objects of the invention will be apparent from the following description. BRIEF DESCRIPTION OF THE DRAWINGS [0011] The invention will be better understood by reference to the following detailed description of the preferred exemplary embodiment when read in conjunction with the appended drawing. [0012] FIG. 1 is a schematic view of the apparatus used for the separation of milk into individual components in accordance with the present invention. [0013] FIG. 2 shows a flow diagram representing the steps involved in the process of separation of milk components from whole milk in accordance with the present invention. [0014] FIG. 3 represents the filtration of individual milk components on the basis of molecular size using filters of varying porosity at varying pressures. DETAILED DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS [0015] The present invention relates to nutritional milk compositions and milk products which are designed to include specific components of milk. The compositions of the present invention can optionally include non-essential, but nutritionally functional components. As used herein, the terms "components of milk" or "milk components" are intended to refer to individual components of milk such as, but not limited to, butter fat, milk protein, non-protein nitrogen, lactose and minerals. [0016] As used herein, the term "dairy products" or "dairy compositions" are those comprising one or more milk components. [0017] The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts, cheeses and any nutritional product that can be prepared from milk or milk components. [0018] As used herein the term "milk" includes fat-free milk, low fat milk, full fat milk, lactose-free milk (produced by hydrolyzing the lactose by lactase enzyme to glucose and galactose, or other method), concentrated milk or dry milk. Fat-free milk is nonfat or skim milk product. Low-fat milk is typically defined as milk that contains from about 1% to about 2% fat. Full fat milk often contains about 3.25% fat. As used herein, the term "milk" is also intended to encompass milks from animal and plant sources. Animal sources of milk include, but are not limited to, human, cow, sheep, goat, buffalo, camel, llama, mare and deer. Plant sources of milk include, but are not limited to, milk extracted from soy bean. In addition, the term "milk" refers to not only whole milk, but also skim milk or any liquid component derived therefrom. By "whey" is meant the milk component remaining after all or a substantial portion of the milk fat and casein contained in milk are removed. All percentages expressed herein are weight percentages (wt %), unless indicated otherwise. Continue reading about Dairy compositions and method of making... 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