Nestec S.a.

Hans Engel

Heinz Wyss

Martinas Jurgis Kuslys

Process for the manufacture of a an evaporated milk product from a whey product, in which the whey is optionally partially substituted with lactose. The whey is added in the form of an aqueous solution to fresh whole milk, having the advantage of avoiding or of reducing the presence of free calcium ions in the solution which are capable of destabilizing the casein micelle. The process includes the dissolution of the whey product in an aqueous medium, mixing with fresh milk, ensuring heat stability for the product in spite of the presence, in a substantial quantity, of whey proteins, then concentrating the mixture by evaporation, leading to a product whose taste is similar to that of fresh milk.

Process for the manufacture of an evaporated milk substitute

A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30.degree. C. to 65.degree. C. and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half.

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Einigen, Switzerland

Hans Engel