Process for preparing phosphorus-reduced cow milk

Details Process for preparing phosphorus-reduced cow milk Process for preparing phosphorus-reduced cow milk

1989-04-05

1990-11-06

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 74, 426580, 426271, 426491, A23C 704, A23C 912

Patent

active

049685139

DESCRIPTION:

BRIEF SUMMARY
TECHNICAL FIELD

The present invention relates to phosphorus-reduced cow milk and a process for preparing the same. More particularly, it is concerned with phosphorus-reduced cow milk only phosphorus content of which is reduced and a process for preparing phosphorus-reduced cow milk which comprises subjecting milk the serum to reduction treatment of a phosphorus content.
The phosphorus-reduced cow milk according to the invention is valuable as food for hyperphosphatemia patients, kidney-disease patients with calcium-absorbing function impaired and persons of old age.


BACKGROUND ART

Cow milk is an excellent food containing almost all nutrients and well absorbed by digestion and is especially suitable as a diet for the sick. Weight ratio of phosphorus to calcium in cow milk (0.9:1), however, is undesirable from the viewpoint of calcium absorption, because approximately 42% of the calcium in the milk exists in colloid phase such as phosphate salts which is in difficultly absorbable state. It is desirable from the viewpoint of calcium absorption that weight ratio of phosphorus to calcium in food is around 1:2 as it is in human milk. Higher levels of phosphorus than the above will form calcium phosphate to insolubilize the calcium and hinder absorption of the calcium. Whereas phosphorus excess in such a degree as mentioned above does not cause troubles in healthy persons, it is desired to decrease phosphorus content in cow milk to a phosphorus to calcium ratio of about 1:2 when taken by kidney-disease patients with deteriorated calcium-absorbing function, persons of old age, patients with calcium-metabolism abnormality, and hyperphosphatemia patients. For this purpose, phosphorus in cow milk which is contained in an amount of approximately 3 g per 100 g of protein should be reduced to 1.0-2.0 g.
Heretofore, for reducing phosphorus content in cow milk there are known a process according to which an alkali solution of casein separated from cow milk is heattreated at 60.degree.-150.degree. C. for 2 sec. to 60 min. and the treated casein solution is subjected to an ion-exchange treatment (Japanese Patent Publication No. 25697/1971) and a process according to which skimmed milk is acidified to a pH of 5.2 -6.0 and the acidified skimmed milk is passed through an ion-exchange material (Japanese Patent Laid-open to Public No. 256342/1985).
According to the above-mentioned prior-art methods, the treatment with an ion-exchange material is associated with a disadvantage that other useful acid and mineral components are also removed together with phosphorus, although the phosphorus content in cow milk can be reduced. Process by means of a membrane dialysis instead of an ion-exchange material which is also known is disadvantageous in that nutrients with a molecular weight similar to that of phosphorus are simultaneously removed.
Therefore, the object of the invention is to provide phosphorus-reduced cow milk with the content of only phosphorus in cow milk reduced to the degree that is contained in human milk and a process for preparing the same.


DISCLOSURE OF THE INVENTION

The first of the invention comprises phosphorus-reduced cow milk only the phosphorus content of which is reduced to a proportion of 1.0-2.0 g per 100 g of protein.
The second invention is concerned with a process for preparing the above-mentioned cow milk which comprises adding an acid and/or rennet to cow milk to cause agglutination of casein, separating the agglutinated casein, adding to the remaining milk serum a calcium salt to precipitate free phosphoric acid contained in the milk serum as calcium phosphate with lower solubility, removing the calcium phosphate, adding to the remaining solution the above-separated casein to a phosphorus content of 1.0-2.0 g per 100 g of protein and then emulsifying the product.
"Cow milk" as used herein as the starting material may be any of raw milk, ordinary milk, processed milk and skimmed milk produced by removing cream by centrifugal separation. Such liquid milk usually contains 0.09-0.10% of phosphorus whi

REFERENCES:
patent: 4663172 (1987-05-01), Wenner

Affiliated with

Also associated with

Rating

Process for preparing phosphorus-reduced cow milk does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing phosphorus-reduced cow milk, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing phosphorus-reduced cow milk will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1306059