US 11,666,060 B2
Acid whey with stable lactose content
Luis De La Cruz, Morristown, NJ (US); and Thierry Saint-Denis, Westfield, NJ (US)
Assigned to Compagnie Gervais Danone, Paris (FR)
Filed by Compagnie Gervais Danone, Paris (FR)
Filed on Sep. 16, 2020, as Appl. No. 17/23,099.
Application 17/023,099 is a continuation of application No. 15/570,975, abandoned, previously published as PCT/EP2016/059843, filed on May 3, 2016.
Claims priority of provisional application 62/159,423, filed on May 11, 2015.
Claims priority of provisional application 62/159,425, filed on May 11, 2015.
Claims priority of provisional application 62/158,386, filed on May 7, 2015.
Claims priority of provisional application 62/158,390, filed on May 7, 2015.
Prior Publication US 2020/0404936 A1, Dec. 31, 2020
Int. Cl. A23C 9/123 (2006.01); A23C 9/12 (2006.01); A23C 21/00 (2006.01); A23C 3/00 (2006.01); A23C 21/02 (2006.01); C12N 5/00 (2006.01); C12P 7/08 (2006.01); C12P 19/02 (2006.01); C12P 19/04 (2006.01); A23C 3/03 (2006.01)
CPC A23C 9/1238 (2013.01) [A23C 3/00 (2013.01); A23C 3/03 (2013.01); A23C 9/12 (2013.01); A23C 9/123 (2013.01); A23C 21/00 (2013.01); A23C 21/026 (2013.01); C12N 5/0018 (2013.01); C12P 7/08 (2013.01); C12P 19/02 (2013.01); C12P 19/04 (2013.01); A23C 2260/05 (2013.01); A23Y 2220/15 (2013.01); A23Y 2240/75 (2013.01); C12N 2500/84 (2013.01)] 7 Claims
 
1. A method for manufacturing an acid whey composition, comprising:
a) heating a dairy material comprising lactose,
b) fermenting the dairy material with lactic acid bacteria,
wherein the fermentation step b) is performed with a mixed culture comprising Streptococcus thermophilus strain CNCM I-2784, strain CNCM I-2835, strain CNCM I-2773, and Lactobacillus bulgaricus strain CNCM I-2787,
c) separating the dairy material to obtain a strained fermented dairy product and the acid whey composition,
wherein the acid whey composition comprises lactose and lactic acid bacteria,
wherein the lactose content is of at least 3.20% by weight,
wherein the lactose has a stability of higher than 85% during a storage of 7 days at 32° C.,
wherein at least a portion of the lactic acid bacteria is in an alive state,
wherein the lactic acid bacteria has a lactose metabolization capacity of lactose loss of lower than 15% after storage for 7 days at 32° C., and
d) stabilizing the lactose of the acid whey composition,
wherein step d) comprises one of:
i) isolating and purifying the lactose of the acid whey composition to produce crystalline lactose,
ii) enzymatically treating the lactose of the acid whey composition resulting in glucose, galactose or other sugars, or
iii) enzymatically treating the lactose of the acid whey composition resulting in polysaccharides.