Patent ID: 8580323

Claim:
A process for making lactose-removed dairy product comprising: degreasing milk to obtain low-fat milk and milk fat, heating and coagulating the low-fat milk in presence of a milk coagulant and a calcium salt solution to obtain milk curd, stirring and cutting the milk curd to form curd particles and whey while heating, and separating the curd particles from the whey, dissolving the curd particles in a milk-dissolving solvent to form a re-dissolved milk solution, and controlling pH of the re-dissolved milk solution at between 6.6 and 7.0, removing lactose from the whey through membrane separation by ultrafiltration having a molecular weight cutoff between 5,000 to 20,000, and further removing lactose from the whey by nanofiltration having a molecular weight cutoff between 100 to 350, to obtain a lactose-removed whey, and mixing the re-dissolved milk solution with the lactose-removed whey, and emulsifying a mixture of the re-dissolved milk solution and the lactose-removed whey in a shear emulsification reaction to obtain a lactose-removed liquid milk, wherein the milk-dissolving solvent is a mixture of a citrate-citric acid buffer and a phosphate buffer, and total concentration of the phosphate and the citrate in the re-dissolved milk solution is between 0.005M to 0.03M, and wherein the shear emulsification reaction is performed at a temperature of 25 to 60 degree Celsius, at a speed of 1000 rpm to 4000 rpm, and lasts for about 10 to 60 minutes.