Enhancing Bioactive Content in Shelf-Stable Milk: Mengniu's Latest Innovation

Bioactive compounds, either naturally present or added during food processing, play a vital role in promoting physiological and biochemical health. In the context of dairy, components such as immunoglobulins, lactoferrin, and bioactive peptides in cow's milk are prized for their health benefits. However, existing milk processing methods often compromise the retention of these nutrients due to the high heat required for sterilization, creating a significant challenge for the industry.

Traditionally, low-temperature pasteurized milk has been the preferred choice for preserving bioactive substances. However, this type of milk has a short shelf life of only 7–15 days and requires constant refrigeration, making it less convenient. Conversely, room-temperature milk has a longer shelf life and requires no refrigeration but suffers from nutrient degradation due to intensive heat treatments. Addressing this gap, Mengniu has developed and filed a patent application on a process that enhances bioactive content while extending the shelf life of room-temperature milk, ensuring minimal nutrient loss.

The patent introduces an multi-step process that maximizes the retention of key bioactive substances such as lactoferrin, α-lactalbumin, β-lactoglobulin, and immunoglobulins. This approach uses advanced separation, filtration, and sterilization techniques to achieve nutrient preservation without compromising product safety or longevity.

1. Fat Separation: Raw milk undergoes fat separation to produce cream and skim milk.

2. Initial Filtration: Skim milk is subjected to filtration or separation to yield a first permeate and concentrate.

3. Cation Exchange Membrane Treatment: The first permeate is treated with a cation exchange membrane, eluting it with sodium chloride solutions of varying concentrations. This step selectively isolates bioactive components while preparing the solution for further filtration.

4. Advanced Filtration

   • Microfiltration: Utilizes membranes with pore sizes of 0.1–0.2 μm to retain fine particles and bacteria.

   • Ultrafiltration and Nanofiltration: Gradually concentrate bioactive molecules while removing impurities.

   • Reverse Osmosis: Finalizes the concentration process and prepares milk for sterilization.

5. Cold Processing: Throughout the filtration steps, the temperature is maintained below 10°C to preserve heat-sensitive nutrients.

6. Material Mixing and Sterilization: Concentrated components are combined with cream, sterilized under controlled conditions, and processed into the final product.

This new method offers several advantages. It significantly enhances the levels of bioactive substances in milk, such as immunoglobulins and lactoferrin, which are essential for immune support and metabolic health. The process also extends the shelf life of room-temperature milk, making it more convenient for consumers while maintaining its nutritional integrity. Moreover, the optimized process improves production efficiency, reduces equipment wear, and lowers manufacturing costs, making it a viable solution for large-scale implementation.

By addressing the technical challenges of preserving bioactive compounds in shelf-stable milk, Mengniu's patent represents a major advancement in the dairy industry. It aligns with the growing global demand for functional foods that combine convenience with superior nutritional value. This breakthrough has the potential to redefine milk production, offering consumers a product that meets modern dietary needs without compromising on health benefits.