Field of the Invention

The invention generally relates to milk products and a method for their production. The invention is also related to whippable milk products, and particularly to whippable cream products, which may for instance be whipped by shaking. The invention also relates to unit packages containing a whippable milk product.

Background of the Invention

Traditionally, whipped cream from milk is whipped by whisking. Whipping may also be carried out by shaking in a jar or similar container, but in this case, whipping requires a rather long time, generally about 15 minutes, being thus too slow for the consumer.

Whippable and whiskable compositions and methods to accelerate frothing of cream and creamy products have been proposed in the art. On the market, there are also several whippable liquid products based on milk, containing cream, various amounts of fat, sugar, skim milk, and additives such as stabilizers, emulsifiers, natural, nature- identical, and artificial flavoring agent (e.g. cocoa, vanilla, and aroma agents), natural and synthetic colorants, protective gas, etc. On the market, there are also compositions in spray bottles containing a propellant gas. The document EP 1357799 Bl discloses a milk product that may be whipped by shaking. The milk product contains 0 to 40 % of fat, the total fat content being from animals, or partly from plants, and 5 to 23 % of non-fat solids, other additives, and water. In addition, the product contains at least two emulsifiers and a combination of foam stabilizing agents. Selection of these foam (froth) stabilizing agents has a substantial influence on the whippability of the product. The document WO 8303337 Al discloses a method for improving the whipping properties of cream, wherein 5 to 15 % of a concentrate obtained from ultrafiltration of buttermilk, the pH of which is adjusted to a value below 4, is mixed with cream, followed by neutralization of the mixture thus obtained. The mixture may be whipped to obtain a stable froth (foam). In the article Kieseker F G et al : Factors influencing the preparation of U. T. H. whipped cream, Aust. J . Dairy Technol. Dec. 1973, p. 165-169, factors influencing whippability of cream are described. Milk was separated at the temperature of 43°C, the cream obtained (36 %) was homogenized in two steps, followed by the addition of CaCb (0.96 to 1.28 mg/ml Ca) to the homogenized cream, optionally with simultaneous adjustment of the pH value, followed by UTH treatment (at 140°C for 3 sec) . Creams containing at least 0.96 mg/ml calcium were well frothed, however associated with separation of fat, thus giving a thixotropic gel, and accordingly, the products were unacceptable. According to this publication, a two-step homogenization under controlled conditions, and the use of a combination of carrageenan and lecithin were necessary.

Based on the above findings, it may be seen that there is a need for providing novel milk products with short whipping time and yet a long shelf life. Summary of the Invention

The invention is directed to whippable milk products, particularly to cream products that may be whipped quickly by shaking, whipping, frothing or by another known method in a short time to produce a stable froth having pleasant organoleptic properties such as mouth feel.

The invention also relates to a method for producing whippable milk products, pa rticularly whippable cream products.

Further, the invention is directed to unit packages containing whippable milk products, pa rticularly whippable cream products (such as consumer packages, packages for la rge-scale food producers, and Food Service Packages) .

The whippable milk product of the invention comprises 8 to 55 % by weight of fat, of which 5 to 100 % by weight is milk fat from unhomogenized milk, 0.1 to 10 % by weight of protein, 0.0025 to 1.25 % by weight of a water-soluble calcium salt, calculated as calcium, at least one stabilizer and water, pH of the milk product being between 5.5 and 7.

The whippa ble milk product of the invention is a substantially unhomogenized product, meaning that the milk product comprises an unhomogenized fatty fraction or fractions separated from milk, and thus no homogenized fractions are used for the production. The method of the invention for producing whippable milk products comprises the steps wherein a water-soluble calcium salt, and at least one stabilizer are added to a fatty fraction (fractions) separated from unhomogenized milk, optionally followed by adjustment of the pH value of the milk product between 5.5 and 7. In the method of the invention, the calcium content of the unhomogenized milk product is elevated, resulting together with the stabilizer (stabilizers) in a milk product, which has a very short whipping time and which may be suitably whipped by shaking for instance in the consumer package of the product. Moreover, the product remains unaltered at least for two weeks under storage conditions, preferably even for 60 days, that is, the product has a good shelf life.

Unit packages of the whippable milk product of the invention comprise a container containing 50 to 90 % by volume (% by volume, based on the interior volume of the package) of the whippable milk product of the invention, and 10 to 50 % by volume of a gas. The container may be resealable, meaning in this context a container that may be opened and tightly closed again several times, or to a container that may be opened only once.

Unit packages containing the whippable milk product may for instance be conveniently shaken for quick whipping of the milk product.

With the invention, a quickly whippable milk product with a long shelf life is obtained, suitable for consumers and professional use due to its convenience. Characteristic features of the invention are presented in the appended claims.

Brief Description of the Figures

Figure 1 schematically shows a method according to an embodiment of the invention for producing a whippable milk product from cream separated from unhomogenized milk.

Figure 2 schematically shows a method according to another embodiment of the invention for producing a whippable milk product, also including removal of lactose. Definitions

Unless otherwise defined, the terms used in this specification and claims have the meanings generally applicable in the fields associated with dairy and food industry. The expressions below particularly have the following meanings: The term "milk product" refers here to products based on milk containing more than 10 % by weight of constituents derived from milk.

The term "cream" refers here to a milk product, or a fraction (fractions) separated from milk, having a fat content between 10 and 60 %, by weight.

Milk, and products based on milk may undergo a thermal treatment. In this invention, a thermal treatment refers to a procedure, by which any pathogens are destroyed with heat. Examples of useful heat treatment methods include pasteurization, high temperature pasteurization, ESL treatment, UTH treatment, and heating at a temperature below that of pasteurization for a sufficiently long time. The heat treatment may either be a direct treatment (steam into milk, milk into steam), or an indirect treatment (for instance with a tubular heat exchanger, plate heat exchanger, or a scraped surface heat exchanger). The term "pasteurization" refers in this context to heating of the substance to be treated (such as milk) typically at a temperature between 72 and 95°C for 20 to 60 seconds, for instance at least at a temperature of 72°C for 15 seconds.

The term "high temperature pasteurization" refers in this context to heating of the substance to be treated (such as milk) at least at 85°C at least for 4 seconds, in case of milk, at least at 95°C at least for 5 minutes.

In this context, the term "ESL treatment" refers to an aseptic ESL (extended shelf life) technique for heating the substance to be treated (such as milk) to a temperature between 121 and 138°C for 0.5 to 2 seconds, for instance at 130°C for 1 to 2 sec.

In this context, the term "UHT treatment" refers to an ultra-high temperature treatment wherein the substance to be treated (such as milk) is heated to a temperature between 135 and 140°C for 1 to 5 seconds, for instance at 138°C for 2 to Detailed Description of the Invention

The invention is based on the studies concerning whipping of cream, the purpose of these studies being the development of a quickly and conveniently whippable milk product having a good shelf life and giving a very stable froth. Surprisingly, it was found that a whippable milk product, preferably a cream may be produced from a fatty fraction (cream) separated from unhomogenized milk, this whippable milk product having a superior shelf life, and conveniently and quickly providing a very stable froth for instance by shaking, said froth having superior organoleptic properties, including a pleasant mouth feel. Whippable milk product

The whippable milk product of the invention comprises 8 to 55 %, preferably 10 to 50 %, particularly preferably 20 to 40 % of fat, by weight. Of this fat, 5 to 100 %, preferably 70 to 100 %, is fat from unhomogenized milk. In addition, the whippable milk product comprises 0.1 to 10 %, preferably 0.5 to 5 % of protein, by weight. Of this protein, 50 to 100 %, preferably 70 to 100 %, by weight, is protein derived from milk (milk protein). This protein may be protein associated with milk fat. The whippable milk product may comprise milk protein (derived from milk fat), and optionally added protein selected from the group consisting of proteins derived from milk, vegetable proteins and combinations thereof. Preferably, the added protein is selected from the group consisting of butter milk proteins, skimmed milk proteins, proteins of fat-free milk, proteins of dried butter milk, whey proteins, powdered milk proteins, powdered cream proteins, proteins of cation exchanged powdered milk, casein, caseinate, and mixtures thereof. The protein may be derived from a dry powder, or from an aqueous solution or from a suspension. Dry matter content of the aqueous solution or suspension is between 6 and 20 %, preferably between 7 and 18 %, by weight. Particularly preferably, the added protein is casein.

Moreover, the whippable milk product contains a water-soluble calcium salt, at least one stabilizer, and water, the pH value of the milk product being between 5.5 and 7.

Of the fat, 5 to 100 %, preferably 70 to 100 %, by weight, is milk fat of unhomogenized milk. Optionally, part of the milk fat, suitably 0 to 95 %, preferably 0 to 30 % by weight, may be replaced by vegetable fat. Vegetable fat is selected from the group consisting of coconut fat, palm oil, fractionated vegetable fats, rapeseed oil, sunflower oil, hydrogenated vegetable fats and mixtures thereof. Preferably, the whippable milk product comprises at least one fraction containing fat (cream fraction) separated from unhomogenized milk, the fat content of said fatty fraction can be between 10 and 60 %, preferably between 20 and 40 %, by weight. The fatty fraction (cream fraction) typically contains 1 to 4 % of protein, of which 75 to 80 %, by weight, is casein. The fatty fraction also contains water.

The whippable milk product comprises 0.0025 to 1.25 %, by weight, of a water- soluble calcium salt, calculated as calcium, selected among edible water-soluble calcium salts, calcium chloride (CaCb) being preferable. In this case, the amount of calcium chloride in the whippable milk product is between 0.01 and 5 %, preferably 0.05 and 1 %, by weight.

The whippable milk product comprises 0.001 to 7 %, by weight, of at least one stabilizer selected from the group consisting of carrageenan, derivatives of carrageenan, alginates, guar gum, microcrystalline cellulose (such as E460), cellulose derivatives (such as E461 to E469), gelatin, pectin, starches and starch derivatives, locust bean gum, xanthan, gellan, and acacia gum. Preferably, at least two stabilizers are used. According to a preferable embodiment, at least three different stabilizers are used. According to a preferable embodiment, microcrystalline cellulose and carboxymethyl cellulose (CMC) are used. The amount of the stabilizer (or the total amount of the stabilizers) is between 0.001 to 7 %, by weight.

The pH value of the whippable milk product is between 5.5 and 7. If necessary, the pH value is adjusted with lactic acid, citric acid, malic acid, ascorbic acid, butter milk or combinations thereof.

The whippable milk product may optionally contain one or several sweetener(s) (sugar, artificial sweeteners, other native sweeteners), flavoring agents (s), aroma agent(s) and colorant(s) that may be a natural, nature-identical or synthetic agent, or agents.

In case vegetable fat is partially substituted for fat, the whippable milk product also comprises 0.01 to 3 % by weight of at least one emulsifier. Suitable emulsifiers include for instance phospholipids, polyglycerol esters, polyoxyethylene sorbitan esters, mono- and/or diglycerides and esters thereof with lactic acid, esters of diacetyltartaric acid and esters of citric acid (typically in amounts between 0.005 to 0.15 %, by weight), propylene glycol stearate (typically in amounts between 0.3 to 3 %, by weight), polyglyceromonostearate (typically in amounts between 0.3 to 3 %, by weight), sorbitan tristearate (typically in amounts between 0.005 to 0.15 %, by weight), lecithin, mixtures and combinations thereof.

Method for producing the whippable milk product

Figure 1 illustrates an embodiment of the method according to the invention. A cream fraction 10 separated from unhomogenized milk, calcium salt 20 (aqueous solution of calcium chloride) and a stabilizer 30 (carrageenan) are mixed in a mixing container 100 at the temperature of 4 to 40°C for one hour. The mixture is introduced into a container 200 for pasteurization at 76°C for 15 sec. Alternatively, the mixture may be subjected to a ESL or UHT treatment (at 135 to 140°C, 2 to 4 sec) (not illustrated). Alternatively, the addition of the calcium salt may take place after the pasteurization/ESL/UHT treatment (not illustrated). Sub-pasteurized mixture 40 may be recirculated back to pasteurization 200. After the thermal treatment, the milk product is cooled to a temperature of 6°C or below in a container 300, followed by passing the whippable milk product 60 to storage or packaging. Alternatively, the product may first be packaged and then cooled .

Figure 2 illustrates another embodiment of the method according to the invention. Moreover, figure 2 illustrates the production of a lactose-free (low-lactose) milk product. A cream fraction 10 separated from unhomogenized milk, calcium salt 20 (aqueous solution of calcium chloride) and a stabilizer 30 (carrageenan and/or CMC) are mixed in a mixing container 100 at the temperature of 4 to 40°C for one hour. The mixture is introduced into a container 200 for pasteurization at 76°C for 15 sec. Alternatively, the mixture may subjected to a ESL or UHT treatment (at 135 to 140°C, 2 to 4 sec) (not illustrated). Alternatively, the addition of the calcium salt may take place after the pasteurization/ESL/UHT treatment (not illustrated). Sub-pasteurized mixture 40 may be recirculated back to pasteurization 200. After the thermal treatment, the milk product is cooled to a temperature of 6°C or below in a container 300, followed by passing the milk product 60 into a container 400, also receiving an enzyme solution 90 of a lactase enzyme 70 in water 80, to produce a low-lactose milk product. The whippable lactose-free (low-lactose) milk product 61 is transported to storage or is packaged. Alternatively, the product may first be packaged and then cooled. The whippable milk product of the invention is produced with a method comprising steps, where a water-soluble calcium salt, and at least one stabilizer are added to a fatty fraction separated from unhomogenized milk, and optionally the pH value of the milk product is adjusted between 5.5 and 7.

The method may also comprise a step for thermal treatment such as a step for a pasteurization, ESL, or UHT treatment that are performed prior to, or after the addition of the calcium salt and/or stabilizer. The thermal treatment is followed by cooling of the fatty fraction, or the mixture containing said fatty fraction, to a temperature between 5 and 25°C. When desired, lactose may be removed from the mixture in a known manner, for instance with a lactase enzyme to produce lactose- free, or low-lactose products.

Fat content of the fatty fraction separated from unhomogenized milk is between 10 and 60 %, by weight, preferably between 20 and 40 %. Cream (creamy fraction or fractions) separated from unhomogenized milk is suitably used. Of the fat, 5 to 100 %, by weight, is milk fat of unhomogenized milk. Optionally, the milk fat may be partly replaced by vegetable fat selected from the group consisting of coconut fat, palm oil, fractionated vegetable fats, rapeseed oil, sunflower oil, and solidified vegetable fats. The vegetable fat may be added to the fatty fraction either prior to, or after the addition of calcium and the stabilizer. In case vegetable fats are used, also an emulsifier or several emulsifiers are added to the fatty mixture in an amount of 0.01 to 3 %, by weight. Examples of suitable emulsifiers include phospholipids, polyglycerol esters, polyoxyethylene sorbitan esters, mono- and/or diglycerides and esters thereof with lactic acid, esters of diacetyltartaric acid and esters of citric acid (typically in amounts between 0.005 to 0.15 %, by weight), propylene glycol stearate (typically in amounts between 0.3 to 3 %, by weight), polyglyceromonostearate (typically in amounts between 0.3 to 3 %, by weight), sorbitan tristearate (typically in amounts between 0.005 to 0.15 %, by weight), lecithin, mixtures and combinations thereof.

Optionally, protein may be added to the fatty fraction(s), said protein being selected from the group consisting of proteins derived from milk, vegetable proteins and combinations thereof. The amount of the added protein is selected to obtain a protein content of the whippable milk product between 0.1 and 10 %, preferably between 0.5 and 5 %, by weight. Preferably, the added protein is selected from the group consisting of butter milk proteins, skimmed milk proteins, proteins of fat-free milk, proteins of dried butter milk, whey proteins, powdered milk proteins, powdered cream proteins, proteins of cation exchanged powdered milk, casein, caseinate, and mixtures thereof. The protein may be in the form of a dry powder, or of an aqueous solution or of a suspension, or a combination thereof. Dry matter content of the aqueous solution or suspension is between 6 and 20 %, particularly between 7 and 18 %, by weight. Particularly preferably, the added protein is casein. Also water may be added to the fatty fraction(s) to give the protein and fat contents, and the calcium concentration ranging within the limits defined for the product.

A water-soluble calcium salt is added to the fatty fraction in an amount of 0.0025 to 1.25 %, by weight of the final product, said salt being selected among edible water- soluble calcium salts, an aqueous solution of calcium chloride (CaC ) being preferably used. The calcium salt may be added prior to, or after the thermal treatment (such as pasteurization, ESL, or UHT treatment), addition with a sterile dispenser being preferably used for the calcium addition after the thermal treatment. Preferably, the addition is performed prior to the thermal treatment.

At least one stabilizer is added to the fatty fraction in an amount of 0.001 to 7 %, by weight of the final product, said stabilizer being selected from the group consisting of carrageenan, derivatives of carrageenan, alginates, guar gum, microcrystalline cellulose (such as E460), cellulose derivatives (such as E461 to E469), gelatin, pectin, starches and starch derivatives, locust bean gum, xanthan, gellan, and acacia gum. The stabilizer may be added prior to, or after the thermal treatment, the addition being preferably carried out prior to the thermal treatment.

Also one or several sweetener(s) (sugar, artificial sweeteners, other natural sweeteners) flavoring agent(s), aroma agent(s) and coloring agent(s) may be added to the fatty fraction, which agents may be natural, nature-identical, or synthetic.

The pH value of the whippable milk product is adjusted to be between 5.5 and 7, if necessary, using an acidic agent selected from the group consisting of lactic acid, malic acid, ascorbic acid, citric acid, and butter milk.

The whippable milk product may suitably be packaged into unit packages for consumers, large-scale kitchens, and Food Service customers. Unit packages containing the whippable milk product

Unit packages of the invention containing the whippable milk product comprise a container containing 50 to 95 % of its volume (% by volume, based on the interior volume of the package), preferably 50 to 90 %, particularly preferably 55 to 80 %, by volume, of the whippable milk product of the invention, and 5 to 50 %, preferably 10 to 50 %, and particularly preferably 20 to 45 %, by volume of a gas. The gas is selected from air, inert gases, and mixtures thereof.

The container may be a reseaiable container, meaning in this context a container that may be opened and tightly closed again several times, or a container that may be opened only once.

Conveniently, the container may comprise a cap that may be opened and closed, suitably a screw cap. The container may comprise any liquid-proof material, or combination of such materials allowing for the preparation and forming of appropriate packages by known techniques for consumers, large-scale kitchens, and Food Service. The volumetric size of the consumer packages is suitably 1 to 10 dl.

The container may also be an aerosol package comprising containers for propellant gas, and the whippable milk product, and a valve for dispensing the product. Suitable propellant gasses include CO2, N2, N2O, and combinations thereof.

When shaken, the whippable milk product of the invention (whippable cream) gives the desired froth (foam) very quickly, even in less than 2 minutes, whereas whipping of conventional whipping creams takes about 15 minutes. The froth with a pleasant mouth feel keeps stable at least for 24 hours.

The whippable milk product may be preserved without alterations under storage conditions (at the temperature of the cold storage typically less than 8°C) a period from 2 weeks to 60 days, during which no substantial separation of fat or any other changes deteriorating the quality of the product are observed.

The whippable milk product, particularly whippable cream may be conveniently used in restaurants, institutions, and private households for all applications where whipped cream is desired. In addition, particularly a UHT treated product may be used during outing, or under any circumstances where no refrigerators, or mixers are available. Also low-lactose and lactose-free alternatives of the whippable milk product may be easily produced for those in need of such products using techniques known as such, by removing lactose with a lactase enzyme from the whippable milk product.

The whippable milk product may also be flavored for instance with sweeteners, spices, flavoring agents, and aroma agents such as cocoa, vanilla and the like, further, colored alternatives thereof may be produced, and it may be used to make puddings, desserts and the like, a nd cakes.

The whippable milk product may also be whipped in advance, followed by packaging of the ready-to-use froth into unit packages for consumers, large-scale kitchens, and Food Service customers, particularly into unit packages for consumers.

Products made from the whippable milk product, and the froth ready for use may also be frozen and sold as frozen products to consumers, large-scale kitchens, and Food Service customers.

The invention is illustrated with the following examples, without wishing to limit the invention to these examples. EXAMPLES

Example 1

Production of whippa ble cream To cream (87.9 %, by weight) separated from unhomogenized milk, and containing 40 % by weight of fat, fat-free milk (8.5 °/o, by weight), CaC x hO salt of pharmaceutical grade (0.05 % / 0.1 % / 0.15 % by weight), and a cellulose compound or compounds (E460 or E460 with E466) (0.3 %, by weight) were added. Moreover, 3 % by weight of sugar, and 0.1 % by weight of vanilla aroma may be added to the mixture. The mixture was heated at 140°C / 4 sec, followed by cooling to +4°C. Then the product was packaged into a TetraTop container. Packaging was designed to leave a void volume for shaking in the container. Air volume was left 50 %/30 %/10 % by volume of the inner volume of the package. Example 2

Production of whippable cream

Whippable cream was prepared as in Example 1, with the exception that 0.05 % / 0.1 % / 0.15 %, by weight of CaC x H2O salt of pharmaceutical grade, and 0.02 %, by weight, of carrageenan were added to the mixture.

Example 3

Production of whippable cream a) Whippable cream was prepared as in Example 1, with the exception that 8.5 %, by weight, of a whey protein solution containing 9 % by weight of protein, was added to the mixture instead of fat-free milk. In this case, the protein content of the finished product is elevated by 0.7 % to the value of 2.7 % by weight. In the product, the ratio of casein to whey proteins is 60:40.

b) Alternatively, instead of the fat-free milk, a mixture of milk powder and fat-free milk may be added. For example, by weight, 6.8 % of milk powder (containing 32 % of protein), and 1.7 % of fat-free milk (containing 3.3 % of protein) are added . In this manner, the protein content of the product may be adjusted to be 4 %, by weight. In the product, the ratio of casein to whey proteins is then 80: 20.

Example 4

Production of whippable cream

Whippable cream was prepared as in Example 3, with the exception that 1 g (A), and 2 g (B) of vegetable protein was added to the mixture instead of fat-free milk, thus obtaining whippable cream having a protein content of 3 % (A), and 4 % (B), by weight, respectively, the proportion of vegetable protein being 33 % (A), and 50 % (B), by weight. Example 5

Production of whippable cream

Whippable cream was prepared as in Example 1, with the exception that pH value was adjusted to 5.5 or 6 with lactic acid. Example 6

Production of whippa ble cream

Whippable cream was prepared as in Example 1, with the exception that the cream having 40 % by weight of fat, was partly replaced in the mixture by vegetable fat, for instance hydrogenated coconut or palm oil to maintain the fat content of the mixture at 35 % by weight. 0.1 % by weight of E472e emulsifier (mono- and diacetyltartaric esters of mono- and diglycerids of fatty acids) was added.

Example 7

Production of whippa ble cream

Whippable cream was prepared as in Examples 1 and 6, with the exception that for the heat treatment, the duration /temperature conditions used were 88°C / 15 sec. Example 8

Time needed for whipping

The time needed for frothing the whippable milk product (according to Example 1) was studied by shaking the container.

The containers were shaken at three different temperatures, with the results shown below.

Temperature (°C) Time needeed for frothing (sec)

6 120

12 90

15 30

From the results it may be seen that at refrigerator temperature the cream product may be frothed quickly, even in two minutes, a nd at higher temperatures even faster.

Example 9

Stability a nd time needed for whipping

Containers containing products of different age were shaken at 6°C as follows

- immediately after production at the age of 1 day

- at the age of 2 weeks - at the age of 4 weeks

- at the age of 6 weeks

- at the age of 8 weeks.

Age (storage time) was shown to have no influence on the time needed for whipping.

While some embodiments of the invention are described above, it is evident to those skilled in the art that the invention may be carried out in several different variations without departing from the spirit and scope of the invention.