Composition with improved digestibility of proteins

Disclosed is a method to produce a dairy based food composition comprising milk protein with a furosine content lower than 0.7 g/100g protein, and a Fast index lower than 20 comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed (b) Treating the milk with a mic...

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Bibliographische Detailangaben
Hauptverfasser:	VAN DER PADT ALBERT, SIEMENSMA ANDRIES DIRK, TIMMER- KEETELS CHRISTINA JOSEPHINA ANTONIA MARIA, POORTINGA ALBERT THIJS, KLARENBEEK GIJSBERT, DE VRIES YNTE PIET
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Disclosed is a method to produce a dairy based food composition comprising milk protein with a furosine content lower than 0.7 g/100g protein, and a Fast index lower than 20 comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron, at a temperature of from 0 to 25 °C, to obtain at least a casein rich fraction and a serum protein rich fraction, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production of the food composition the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90 °C, and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food composition.