Note: Descriptions are shown in the official language in which they were submitted.
;1.~;~ 7()8Z
- SOUR MIL~' PRODUC'r
~his invention relate~ to a sour milk product.
The product can be used as in~n-t therapy di~-t during
bottle-~eeding or br~a~t-~eeding of infants in their early
li~e. '~he products o~ this kind have to meeb a number requi-
rements. More partir,ularly, such products must b~ si~ilar in
composition to 'au~an milK to po3ess high nutri~ive and biolo-
gical properti~s and be highly efficlent Eor the treatmen-t of
~ysbacteriosist in~estinal infections a~d curing a~er ef-
~'ects o~' antibiotic therap~.
It is Xnown that bifidobacteria are a~ integral part
of the intesti~al microflora o~ a healthy breast-feeding infant,
their cont~nt in the intestinal ~icro~lora normally amount-
in~ to between 95 and ~8 ~.
mese bacteria ~erve to protect i~fants' bodie~ from
various infections.
A dishalance in an infant 's :intestinal microflora due
to lac~ of human milk dysbacteriosis, an~ibiotic therapy or
intestinal infection results in a sudden decrease in the num-
ber of bifidobacteria conductive to pa~h~enesis of prclonged
disfunctions and metabolical failures to ver~ o~`ten cause sev~re
chronical diseases in children~
Therefore~ the pro~le~ of i~te~tinal dysbacteriosis
due to a disbalanced biPidoflora is raised to the concern o~
ths ge~eral biological ~clence.
It is known that disturbed i~testinal ~icro~iocenosi~
can be balanced b~ i~troducing medicinal preparation~ co~tain-
ing via~le cells Qf bifidobacteria.
, . . ~ , ~
;~.Z~7(.~
~ lowever, breast-~eedi~g in:~ants mu~t pre~erably receive
live cell~ of bi:~ido~acteria with food, that is with milk
food which contains large amounts of ~uch bacteria.
There is known a sour milk product containing bif`idobac-
teria and fabricated from whole cow's mllk.
.Ferment~ used ~or ~aking t~is product include thermo~
philic streptococcu~7 acidophilic bacilla and bif idobacteria
in the ratio 5:1:1 (Milchwissenscha:~t; J.29, H.g~ 19681 B.~R:
Schuler!~aluath R~, Ruppert ~ ller Fr.."Die Mikroor~ani3-
men der ~ifidusgruppe. 2. Mitteilung. Die Technologle d~r
~ifidokultur im verarbeitenden Bet-rieb, 9 S. 554-558).
~ owever9 despite the fact that the product contains
bifidobacteria, it ca~not.be consumed by infants of breast-
feedi~g age, since none of the ingredient~ approximates the
compoqitio~ of female human ~ilk.
There i9 also known a sour milk product in which u~e is
made of only pure cultures of bif.LdobaGteria. Its composition
is as follows, i~ mass per cent: protein - 3.3, milX fa~ -
3.3, milk sugar - 4.8, ~ineral substances - 0.~, vita~in A -
more than 138 I.U.
This product is prepared Irom whole dry mil~ a~d water.
~he dry milk give~ protein~ ~at and calcium. Carrot juice is
added to provide vitamin A. A~ter 10 days o~ stora~e at a
temperature of about 10C the population of bi~idobacteria
amount~ to over 5 billio~ liv~ c~lls in a sample of 100 ml,
or 5 ^ lQ7/1 ml~ ~he product has ~ound a widespread u~e and
i~ inte~ded primarily for feeding children Qf 1 year ~o pre-
school age.
. . .
~;27(~82
The conk~nt o~ ~he live cell~ of bifldobacteria ma~es
; the product us~ul ~or the treatme~t and preventive therapy
o~ gastroi~tes-tinal troubles, restorat,ion of di~tu.rbed ba-
lance in the inte~ti~al microflora, metabolism improvement,
etc. (c~. "New ~ood Industry" vol. 20, No. ~, publish~d 1978;
Mudai ~atakhiko "Characteristics of the "Marumiru" Sour
Milk Product Using the 7'~ifidis" Microorganismsl', pp. 17-23).
~ owever, the above SOUI' milk product cànuot be u~ed ~or
feeding newborn and premature babies, or infants of less
than two ~onths after birth; it i9 definitely inapplicable
to children with intestinal ~icro~lora trouble, since the
product is prepared ~ro~ whole milk (protein mass content -
3.3 ~; whereas protein mass co~tent in femala human milk i~1.1 to 1.7 %). It is a common ~nowledge that cow's mil`~ pro~
tein i~ le~s digestible due to underdeveloped f~rmentation
system o~ the digestive tract i~ infants of breast~fe0din~
age.
I~ a~ditiou~ this sour milk product i8 dry, the dry
~our ~ilk products b~ nown to ha~e less nutritioQal ~alue
than liquid or natural produot~.
The present i~vention is therefore direGted toward the
pro~ision of a sour ~ product for co~sumption b~ infa~ts
a~ well a~ by prematur~ and ~ewbor~ babies~ in other word~
product approximating in compo~it10n ~emale huma~ and
containin~ a s;uf`ticiently large ~mou~t o~ bi~idobaeteria ~o
eusura high therapeutic p.roperties.
'l`he aim of the inv~nt~on is attained by a sour mi~k pro~
':,
'7(~
duct composed of` protein.9, milk ~at, milk ~u~ar, mineral
substances, vitamin A, bl:~idobacteria and water~ which pro~
duct, according to the invention, additionally includes
dextri~ maltose, saccharose, vegetable ~at, vitamins D2, Et
C, ~1~ B2- B3, B6, Bc, PP, wherea~ u~ed as the mineral sub-
.stance is ferrous-sulfate ; the relatio~hip betweerl the
components bel~g as follows, in ma.Y~ per cent:
- milk fat 2.5 - 2.7
vegetable fat 0.8 - 1.0
milk sugar 2.0 ~ 2.2 .
dextri~ maltose 1.6 - 1.8
saccharose 3.3 - 3.5
water 40.0 - 41.0
proteins the balance;
the product al~o i~cluding:
bifidobacteria, ceIls 108 _ 109
fc~rous sul~ate
~in~ . 32.5 - 33.5.
~itamins1 mlm~l o4.C~ - 66.0
It ls evide~t that cow's mil~ must ~e used. as a bas~
Yor ~aki~g the propos~d Qroduct. It is also ~nown ~h~ cow's
mil~ contains three ti~e~ as ~uch protei~ as female huma~
milk. Therefore, proteln content in such pr~ducu~ must
~irst be reduced to betw~en 1.5 and 1.9 7a without af~ecting
their propertie~. For this purpose, water in the amouat of
~0.5 % is added to the mixture, ~hereby the protei~ content
i~ brought down to 1.6 ~ g per lOQ ml or from 1 6 to
1.8 ~ o~ the total.
:. Fat accou~ts for 3O3 to 3.5 % o~ the total both for
~'~Z7~ 3Z
-- 5
cow's milk ~nd ~emale numan milk. ~lowever, cow's ~ fat i5
di~ested by premature ~abies and newborns Less ca~ily than
woman~s milk. Such a difference in ~i~estibility is asso-
ciated wit~ the composition of fatty acids amon~ which the
linoleic acid in~luencing the child's skin and welght gain
plays a major role. ~ecause cow's milk contains one fi-~th
o-f the linoleic acid contained in human milk, thi~ deficiency
in the linoleic acid is compensated for by vegetable ~ats
when producing milk mixtures for infants.
Cow's milk and human mil~ also var~ in ter~s of car -
bohydrate content, mostly milk 6ugar or lactose.
Woman's milk contains 7 ~ of lactose, whereas cow's
milk contains o~ly 4.7 %0 Carbohydrate content in the pro-
duct i5 optimized b~ adding saccharose and malt e~tract (dextr-
i~ maltose~
Saccharose i~ added to decrease the fermentatlve pro-
pertie~ of lactose, whereas dextrin maltose pro~otes ~he
growth o~ bifidobacteria (bifidogenlc e~fect). The ratlo
betwee~ proteins, fat~ and hydrocarbons in the diet of
oreast-feeding in~`ants is 1:~:5 or 1:2:4, respectively.
It ha~ been fou~d that newborn babies tend ko consu~e
at a ~ery fas~ rate the build-up Qf iron received ~rom the
moth~r at the fetal tage o~ developmont, whereby in the pe-
riod between the age of three ~nd nine or even ten months
iron deficiancy beco~es very pronou~2d.
The proposed sour mil~ produst co~tains ierrous sulphate
(viz., bivalent~ more biolo~ically assimilate~ by the body)
in the amou~t sufficient for optimizing iron concentratio~
'7
-- 6
in breast-~eeding in~ants.
Although cow'c mil~c i~ a ver~ valuable source of vita-
mins1 milk treatment and milk product storage tend to reduce
vitamin content. Mil~ products inte~ded ~or inf`ants are
tnere~ore vitaminized in terms of every type of vitamin, sirlce
nawborns cannot compensa-te for vitamin deficiency by consum-
ing meat, vegetable or other food.
~ at-soluble v~tamins A) ~2 a~d E are mixed with a ve-
~etaole oil1 wherea~ water-soluble vitamins C~ PP, Bl, ~2~ ~3
B6 and Bc are dissolved i~ water or ~ to ~e therea~ter
added to the mixture. The amount of vitami~s to be added ~s
determi~ed by the average daily infant body needs and the
overall amount of ~ product consumed by children up to
two months o~ a~e.
It is recommended that corn, coconut, sunf`lower-seed
or olive oils are used as the ~egetable ~at.
~ `ha proposed ~our milk product approximates in it~
compo~ition human mil~, and therefore it can be u~ed for
~eeding babie3 during af'ter-birth period9 ~s well as ~or
~eeding premature and newborn childre~. IQ addition, tha~s
to a bigh conten~ o~ liv~ bifidobacteria c~lls o~ lU8 to 109
1 o~ the product, ~t can be u~ed as a~ elficient diet
~or childr~ su~'ferirlg from d~bacterios~ or int~stlnal
t~o~.
'~he sou~ mil~ product accordiQg to the inre~ion wa~
prescribed by in~a~t cli~ic~ ko premature in~ants and child-
re~ batween th~ aKe oY one and four month3 ~ur~ering from
irltestirl~1 in~ec~ion of ~a~u~ etiology.
.. ..
192
rrhe product was i.ntroduced to the premature children
diet gradually to eventually .replace the ba~ic ~ood. ~L'he
product was ~ed both to "relatively he~lthy" premature new-
borns a~d children with d~sbacteriosis treated by vigorous
antibiotic therapy. The prematures consumed the product
readil~ and gained in weight wit~lout any si~e e~fect~.
A daily three-meals diet of the product was prescrib~d
to children sufI`e:rin~ ~ro~ intestinal in~ection for a durati-
on of 21 days. ~Jithin thi9 period satisfactory assi~nilation
of the sour milk product was evide~ced without any side
e~fects or meal reje~ction. A gai~ in ~ei~ht for th~ period
of treatment amounted to 300 g per child; paysical condition
of the children improved; spewing lessened or ~erminated;
fecal discharge n~alized a~ter 1 to 4 da~s of treatment;
a gro~Yth o~ bifido~lora to 108 _ 109 per 1 g of feces ~vas in
evidence.
In view of the foregoi~, t;ie proposed product can
be used for Yeeding p~emature newborns and children sufLer-
ing from intestinal inrec~ion.
Preparatioa o~ t~e proposed produc~ does not require
high cost and acarce materials, or speci~liy designed equip-
ment.
~ he method ~or obtaini~ tha proposed sour ml1~ product
is suIIiciently siulple and ernploys any known suitable proce~s
tachniques involving tne following sta~e~:
- ad~ission, cleanin~ and coolin~ of miik;
- normalization of miLk by cream,
- homogenization OL` t~e thus obtai~ed mil; Qase with
ve~eta`ole oil ana ~`~t-soluble ~i~ami ns;
. 8
- preparation o~ carbonydrate ingredient~ (sac-,hAro~e
an~ malt ext~act) ;
- mixing o~ carbohydrate ingredient with rnilk ~ase;
- sterilization or pasteurization o~ the mixture;
- cooling the mixture to a souring temperature;
- addition to the mixture o~ water-soluble Yitamins and
ferrous sulphate;
- ~ermentation and souring of the mixture;
- cooling of the ~inished product;
- bottling, pac~ing and labeli~g;
_ storage.
The following examples are put ~orwar~ herei~below for
a better u~derstanding o~ the preser~ invention:
EX~LPLE 1
Added to 387 o~ 3.6 % fat milk and 42.4 kg of 30 ~o fat
cream is 9 kg o~ cor~ oil; introduced preliminarily to this
corn oil, dependin~ on the concentration in th0 oil ~olution,
bein~ fat-soluble vita~ins k, ~2~ a~d ~ in the amou~t~
0.0005, 0~00001, and 0.00851 k~ re~pectiveLy~ :
X~ order to provide ~ finel;y dlspersed ~at emul~io~,
the milk-fat ~ase is ho~o~e~lzed at 15-20 hl:Pa and mixed with
solu~io~ o~ carbohy~Lrat~ ;redie~ts. The 301uti~ns of ~car-
bohydrate l~gredl~t~ are p*epared simultaneou31y wlth ~hc
prepar~ion of the m~lk bas~. Powder~d su~ar i~ the amQunt o~
~4.4 ~ and ~.5 kg o~ mal~ extrac~ having 74 '~ of dra matt~r
(correspondin~ to 1~ ~ o~ dra dextri~ maltose~ are d~S~ol~d
i~ 406~9 ~ o~ potable ~ater heate~ to a ~empera~u~e 48 4' 2~C,
~ilt~red throu~h a coarse ~llter and ~ixed with th~ milk-~a~
z
~ 9
ba~e. 'rhe mixt~e is thcn pa~teurized by exposing ~t to a
te~perature 95 ~ 2C durillg 30 rni~utes and cooled to a tem-
p~rature 44 ~ 1C.
'~hereàft~r, added to the mixture are 100 kg o~ the fer-
menta of pure cultures of bi~idobacteria prepared on a ste-
rile fat-free milk, 0.033 kg of f~rrous sulphate and water-
solubl0 vitamin~ (solutions in boiled arld cooled water ) C,
PP~ B2- B3, B6 , and Bc in the amollnts o~ 0.05, 0.004,
0.0003, 0.0001, 0.0015, 0.0002 and 0.00004, kg respactlvely~
All these ingr~dient~ are thoroughly stirred. The mixture
is soured in special ve~sels for sour milk products at a tem-
perature o~ 37 ~ 1C to a coagulate acidity of 45 ~ 5C,
wherea~ter it is cooled and filled i~to 0.2 1 glass bottles
to be stopped and delivered for cool storage.
The ~roduct may be ~tored for up t~ five days at a
temperature fro~ 0C to 6C.
~he composition of the thu~ obtained product is as
follows, i~ mass per ce~t:
~ilk fat Z~6
vegetabl~ ~at 0.9
qaccharose 3~4
dextri~ maltose 1.7
lacto~e 2.0
~ater 40.7
protein tha balance, including:
bi~idobacteria, cells }09
ferrou~ sulphate~ mln 1.. ~ 33.0
vitami~s, mln~
A - 0.5
7()~
-- 10
D2 - 0.01
E. - 8.5
C - 50
PP ~ 4.0
B~ - 0.3
32 ~ 0.1
- 1~5
~6 ~ 0~2
Bc ~ 0'04
EXA~PLE ~
Ad~ed to 387 ~g of 3.6 ~0 ~at milk and 4~ ~g 27.1 % ~at
c:ream is 8 k~ o~ deodorized ~unflower-seed oil having prelimi-
narily~introduced th~reto~ dependi~g on the conceutration in
the oil solution, fat-solu~le vitamins A, D2 and E i~ the
amounts 0.0005, 0~00001 and 0.0084 kg, respectlvel~.
~or obtainiQg a finely dispersed f~at emulsion the
~ilk-fat base is ho~ogenized at 15 - 20 I~Pa and mixed with so-
lutions o~ caxbohydrate ingreaients~ The solutions o~ carbo-
hydrate i~redients are prepared simultan~ously with the
pr~paratio~ o~ the milk bass. Powdered sug~r i~ th~ amount o~
33 k~ and 24 kæ o~ malt extract:havin~ 78 '~ o~ dry matt~r
(correspo~di~g to 18 kg of dr~ dextrln maltose~ are d1~solved
in 400~0 kg oY potable watsr war~ed to a temperabure 48 ~ 2~
filtered through;a coarse ~iLter and ~lxed with the~ilk~`at
base~ The mixture is pasteurizsd b~ expo3in~ it to~a tempara-
~urs of` 95 ~ 24C duriag 30 minutes a~d cooled to 4~ C~
100 ~g o~ the ~rment of pure cultures Or `~iL}~o~cter~a p~-
:' pared on a sterile ~at-~ree ~ 00325 kg o~ rrou~ sul~hate,
:~ :
3~
11
and water-soluble vitamins (solutions in boiled a~d cooled
' 1~ B21 ~3, B6 and Bc in the amounts 0.051
0.004, .31 0.0001, 0.0015, 0.0002., and 0.00004 kg ~ res-
pectively, are then introduced to the mixtureO All these
i~gredie~ts are thoroughly stirred. '~he mixture i.s soured
in special vessels for sour milk products at a te~perature of
37 1C to an acidity of 45 5TI1 whereafter it i9 cooled
and Yilled into 0.2 1 bo-ttles` to be stopped and delivered
ior cool storage. The product can be stored for up to 5 days
at a temperature from 0 to 6c.
'~he composition of the thus obtained product is as
follows, in mass per cent:
milk fat ~.7
vegetabl~ fat 0.8
saccharose 3.3
dextrin maltose 1.
lactose 2.1
~iater 40-0
protei~ the balance,
inclu~i~g:
bif`idobacteria, cells 109
~errous sulphate, mln~l 32.5
vitami~s,
A - 0~5
D2 - O.01
8,
c _ 5
PP - ~.o
-- 12
Bl - 0 . 25
B2 - 0,1
B3 _ 1.5
E~6 ~ 0 . 2
~ c w o . 04 .
EX~P~E 3
Added to 383.1 kg of 3.6 % :fat milk and 40 kg of` 27.55 %
fat cream i~ lO kg ~f olive oil having prellminarily i~tro-
duced thereto, depending on the concentration irl the oil
~olution, fat-soluble vitamir~s A, D2 and E in the amau~t~
of 0.0005, 0.00001 and 0.008 k~,l respectivel;y.
For obtaining a finely dispersed fat emulsiQn the
milk-fat basQ i5 homogenized a~ 15 - 20 r/lPa and mi~red with
~olutions of carbohydrats illgredie~ts. ~he solutions o~ car-
bohydrate ingredie~ts are prepared sir~ultaneo~uslg with tha
preparatio~ of the milk base. Powdared sugar in the amour~t o~
35 ~g and 21.9 kg of malt extract having 74 % ~f dr~ matter
~correspondillg ~o 16.2 kg o~ dr~ dextri~ maltose~ are dissol~ed
i~ 410.0 i~g of potable water war~ed to 48 ~ 2G~ filtered
through a~coarse ~ilter and mixed ~ith the mil,-~at bass~ The
mixtuxe is pasteurized at 95 f 2C during 30 minute~ and cool-
ed to ~4 ~ l~C. 100 ~ of tha ferme~t of pure ~ulture o~ bi-
fidobacteria prepared on a sterile fat-fr~e mil.s, 0,0335 k~
o~ ~errou~ ~ulphate, and water-solubl~ vitamiRs (solutions in
boiled a~d cooled water) C, PP, 13~ B~, B6 and ~c i~ the~
amo~nt o~ 0~04~7 O~OC)4~ 0~0003g O~OOOL~ O~C)017~ Or 0002 a~d
O.Q0004 kg, respectlvel~g are then introduced to the mixture,
all these bei~g thoroughly stirred, The mixt~e i~ soured i~
,~2;~ Z
-- 13 ~
vessels ;eor ~our mill~ p.roduc ts at 37 ~ 1C to arl acidi ty
0:~ 45 ~ 5~r, whereaIter i t 1~ cooled for bottllng ln 0.2 1
bottles and cool storage where the thus obtained product can be
~tored ~or up to 5 days, at a tempexa-ture of between 0C and
6c >
~he composition of the pro~uct i~ as follows, in mas~
per cent:
milk~~at 2.5
vege t abl e f at 1 . 0
saccharo~e . 3.5
dextrin ~altose 1.6 --
lactose 2,0
wRter 41~0
pro~ein the balance,
including-
biPldobacteria, cells .,,, 108
ferrous sulphate, mln~l 33~S
vitamin~ t mln~
0.5
0~01
E - 8.4
C -49.~ -
pp _4 . 0
0, 25
2 ~0,1
3 -1 . 5
6 ~0 . 2
c ~O, 0
7()~3~
EXA~PLE 4
'~he product is obtained according to what h~s been de9c-
ribed with reference to Example L to have a composition.rep-
resented ~enerally in h~ample 1, except that coconbt oil is
used as ve~etable fat.
~ he number of cell.s of bifidobactcria in the product
is determined by i.noculatin~ the "Blaurock" medium with limit
dilutions o~ the product~
.
`'
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