ITS PRODUCTION AND ITS USES THEREOF

RELATED APPLICATIONS

This application derives priority from New Zealand patent application number 733515 incorporated herein by reference.

TECHNICAL FIELD

Described herein are milk products comprising a combination of sheep's and goat's milk and process for its production and its uses thereof. More specifically, a milk mixture formulation comprising a specified percent by weight of sheep's and goat's milk when combined have therapeutic and/or positive effects on digestion, bioavailability, diseases and the like.

BACKGROUND ART

Milk is rich in calcium and protein and is a favourite choice for kids and grownups and the like. Milk is also an excellent source of calcium and vitamin D. Your body requires these nutrients to build and maintain bone mass. Despite its high protein content, milk may not be as healthy as one would think.

The disadvantages of milk and dairy foods range from sluggish digestion to allergic reactions and inflammation, notwithstanding cow's milk is not suitable as a pure replacement for infant's and breast milk. Therefore, other types of milk derived from sources such as donkey, sheep, goat and horse have been utilised depending on the required product and use.

It is known that mare's milk is closest to human breast milk, especially in terms of its protein and lactose content of the milk types known. More than 40 vital substances are known that can be found in mare's milk. The high lactic acid content of mare's milk is particularly advantageous, the iron and vitamin C content is higher than in breast milk, the fat content is lower and mare's milk naturally promotes the cleansing of the intestines and the development of a healthy intestinal flora by activating the lactic acid fermentation in the intestinal sections.

It has been found that mare's milk has positive effects on metabolic disorders, liver disorders, allergies (especially cow's milk allergy), neurodermatitis, psoriasis, acne and eczema, lipid metabolism disorders, stomach and intestinal diseases, inflammation of the gastric and duodenal mucosa, pancreatic weakness, nervous exhaustion in particular the consequences of stress, chemotherapy or cancer follow-up treatment, cardiovascular disorders, tuberculosis, immunodeficiency and ageing.

However, a disadvantage of mare's milk is that due to its composition, mare's milk cannot be pasteurized and therefore has a very limited shelf life. The mare's milk only lasts for two to three days in the refrigerator. Although mare's milk can be frozen at -18°C, which extends the shelf life to at least six months, fresh dairy products are preferable.

Sheep milk is quite different from standard cow's milk. One of the biggest differences between sheep milk and cow's milk is that sheep milk contains twice as much fat than cow's milk; this does not only include the bad fats, but also healthy fats such as monounsaturated, polyunsaturated, omega 3 and omega 6 fats.

Since sheep milk has a higher fat content, there are some concerns regarding its use such as weight gain. Therefore, many medical professionals recommend using sheep milk in moderation for both children and adults.

Nevertheless, sheep milk has some advantages too. Sheep milk has proven useful for the immune system, since certain nutrients found in sheep milk can promote the effectiveness of the immune system. It has more nutrients per glass: more protein, fat, vitamins and minerals. For example, sheep milk has almost twice the level of calcium and zinc, compared to cow milk. Sheep milk also contains antioxidants, just like goat's milk, so it can fight off damage caused by free radicals. Furthermore, it has also been found that sheep milk's protein is more easily digested than cow milk where the milk's unique composition could make it a good option for the very young and the elderly, sports nutrition, and people who are looking for alternatives to cow's milk.

A study has confirmed that the protein in sheep milk is more readily digested compared to cow milk. Sheep milk delivered more of the branched-chain amino acids (BCAAs) leucine, valine and isoleucine than cow milk. Amino acids are building blocks for protein, and these kinds are important for forming muscle protein.

The higher total fat levels do not produce a higher spike in blood triglycerides, probably due to the different types of fat in sheep milk. Sheep milk delivered more of some so-called 'good fats' (medium- chain fatty acids and conjugated linoleic acid, or CLA) than cow milk. The results of a clinical trial have shown solid evidence that further supports the benefits of sheep milk to consumers.

While sheep milk is traditionally used to make cheese and yoghurt, manufacturers are developing high value nutritional products including sheep milk infant and toddler formula, specialist nutritional formulations and drinks.

Goats have been used as a dairy animal for a very long time. The features of goat milk give rise to a number of potential benefits, when compared with cow milk such as: a lower amount of as casein, the same total quantity of essential amino acids, a higher content of medium-chain fatty acids (C6-14), more conjugated linoleic acid, rich in Calcium, Phosphorus, Magnesium, Copper, a source of Vitamin A, B2, Potassium, Magnesium and Zinc, higher levels of taurine than cow milk, contains 5 times more oligosaccharides.

Further to the above, goat milk contains high levels of prebiotic oligosaccharides. These prebiotic oligosaccharides inside goat milk are non-digestible fibres, which absorb water and promote the growth of healthy gut bacteria in the large intestine. Both these functions make digestion easier. In fact, the digestion of goat milk proteins is nearly a third faster compared to cow milk proteins. Three times more beta-lactoglobulin from goat milk is digested compared to the same protein from cow milk. Casein fractions of the goat milk differs from cow milk as it has a higher level of b-casein and a lower level of asi-casein, making the casein profile of goat milk closer to breast milk. Lower level of asi-casein produces a softer curd which makes the proteins easier to digest.

The prebiotic oligosaccharides inside goat milk can also protect overall health, because by promoting the growth of healthy gut bacteria, prebiotic oligosaccharides in goat formula also limit the growth of pathogenic bacteria. Since pathogenic bacteria can cause illness and digestive distress, the fact that goat milk can reduce their numbers is a major benefit.

In addition to high levels of prebiotic oligosaccharides, goat's milk also contains high levels of certain vitamins and minerals. Compared to regular cow's milk, goat's milk contains higher levels of calcium, magnesium, vitamin A and vitamin C.

GABA (y-aminobutyric acid), a neurotransmitter, is present in high concentrations in goat milk. GABA has multiple physiological effects, such as modulation of blood pressure, immune function, insulin sensitivity and stress. Recent study has shown that it has a positive effect to the reduction of abdominal pain.

Despite the many benefits derived from goat's milk, there are some disadvantages such as the strong taste and smell might not also be pleasing to everyone, particularly those raised with cow's milk, high amounts of calories, can cause bloating, lack of Folic Acid, B12, and Zinc.

Therefore, from the above it would be beneficial to have an improved milk product that combines the beneficial properties and aspects of some of the above milk derivatives while minimising any disadvantages associate with each milk type or at least to provide the public with a useful choice.

Further aspects and advantages of the milk products comprising a combination of sheep's and goat's milk and process for its production and its uses thereof will become apparent from the ensuing description that is given by way of example only.

SUMMARY

Described herein is a milk mixture formulation comprising sheep's milk and goat's milk when combined in a predetermined ratio provides for improved dietary, nutritional and therapeutic properties.

In a first aspect there is provided a milk mixture formulation in the form of a solution and/or powder comprising sheep's milk and goat's milk, wherein the milk mixture formulation comprises 25-50% by weight of sheep's milk and 50-75% by weight of goat's milk.

In a second aspect there is provided a method for preparing a milk product comprising the step of mixing sheep's milk and goat's milk in a ratio of 25-50% : 50-75% by weight.

In a third aspect there is provided a method for preparing a milk product derived from a combination of sheep's milk and goat's milk comprising some or all the steps of:

1. mixing of sheep's milk and goat's milk and optionally at least one of the following steps:

2. pasteurizing the milk mixture;

3. optionally adding starter cultures;

4. optionally pre-maturing;

5. optionally renneting;

6. optionally separating the curd-whey composition;

7. adding additional ingredients; and/or

8. drying

Advantages of the above include a milk mixture formulation of sheep's milk and goat's milk when combined in a predetermined ratio provides improved dietary and nutritional properties and has positive effects on digestion and the like. Furthermore, it has been found that a mixture comprising sheep's milk and goat's milk can be easily processed into all commercially available dairy products. Another advantage of the predetermined ratio is the taste component of this mixture from sheep's milk and goat's milk. While the sheep's milk has a full creamy sweet flavour, the goat's milk can taste bitter and is not to everyone's liking. The milk product according to the invention comprising sheep's milk and goat's milk combines these two flavours so that it is palatable for many people, especially for children and babies. With this advantageous taste, a much broader group of consumers can utilise the milk products derived from this milk mixture formulation.

BRIEF DESCRIPTION OF THE DRAWINGS

Further aspects of the milk mixture formulations, methods and uses will become apparent from the following description that is given by way of example only and with reference to the accompanying

Figures in which:

Figure 1A-C illustrates the nutrient content of cow's milk compiled from the USDA nutrient database and daily reference intake (DRI) tables compared with Shegoa milk by serving; 1 serving = 1 cup (8 oz; 244 g);

Figure 2A-C illustrates the nutrient content of cow's milk compiled from the USDA nutrient database and DRI tables compared with Shegoa milk per 100 g;

Figure 3 illustrates the percentage DRI values for vitamins and minerals supplied by a serving of milk varieties; 1 serving = 1 cup (8 oz; 244 g) - calculations are based on USDA nutrient database and DRI requirements for an adult male; and

Figure 4 illustrates a comparison summary of the nutrient benefits of Shegoa milk relative to goat's milk and Sheep milk by serving; per 100 g; 1 serving = 1 cup (8 oz; 244 g).

DETAILED DESCRIPTION

As noted above, described herein is a milk mixture formulation comprising sheep's milk and goat's milk when combined in a predetermined ratio provides for improved dietary, nutritional and therapeutic properties.

For the purposes of this specification, the term 'about' or 'approximately' and grammatical variations thereof mean a quantity, level, degree, value, number, frequency, percentage, dimension, size, amount, weight or length that varies by as much as 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1% to a reference quantity, level, degree, value, number, frequency, percentage, dimension, size, amount, weight or length.

The term 'substantially' or grammatical variations thereof refers to at least about 50%, for example 75%, 85%, 95% or 98%.

The term 'comprise ¹ and grammatical variations thereof shall have an inclusive meaning - i.e. that it will be taken to mean an inclusion of not only the listed components it directly references, but also other non-specified components or elements.

The term 'Shegoa' or grammatical variations thereof refers to a milk derivative blended from goat and sheep milk.

The term 'therapeutically effective' with reference to an amount of a milk mixture formulation as described herein, refers to an amount the milk mixture formulation which is sufficient to effectively treat a disorder, disease and/or or condition requiring treatment.

The term 'treat' or grammatical variations thereof refers to control of a disorder or disease including control or eradication of symptom on or within an animal such as, but not limited to baby, infant, toddler and/or adult.

In a first aspect there is provided a milk mixture formulation in the form of a solution and/or powder comprising sheep's milk and goat's milk, wherein the milk mixture formulation comprises 25-50% by weight of sheep's milk and 50-75% by weight of goat's milk.

The inventor has unexpectedly found that the above described combination of sheep's milk and goat's milk as a milk mixture formulation may create a product that is nutritionally superior to either sheep or goat milk separately. This may be useful as preliminary testing of these superior nutritional properties of the combined milks may have a positive effect on the following, but not limited to: digestion, bio availability, allergies (especially cow's milk allergy), eczema, psoriasis, acne and eczema, lipid disorders, gastrointestinal disease, inflammation of the gastric and duodenal mucosa, pancreas weakness, nervous exhaustion and blood pressure. Furthermore, it has been found that a mixture comprising sheep's milk and goat's milk can be easily processed into all commercially available dairy products. In this way, the product can be combined with other ingredients to make other products such as, but not limited to: whole milk, skim milk, UHT milk, buttermilk, sour milk, condensed milk, milk powder, infant formula, kefir, yoghurt, cream cheese, cheese, butter, cream and/or ice cream.

Of a particular advantage is the taste component of this milk mixture formulation derived from sheep's milk and goat's milk. While the sheep's milk has a full creamy sweet flavour, the goat's milk tastes bitter and is not to palatable to all consumers. The milk product according to the present invention comprising sheep's milk and goat's milk advantageously combines these two flavour profiles so that it is palatable to drink for many people, especially for children and babies. With this advantageous taste, a much broader group of consumers can use the combined milk products.

In one embodiment, the milk product comprising sheep's milk and goat's milk may contain 50% by weight of sheep's milk and 50% by weight of goat's, based on 100% by weight of the total milk content of the milk product.

In alternative embodiments, the milk product comprising sheep's milk and goat's milk may contain 25% by weight of sheep's milk and 75% by weight of goat's, based on 100% by weight of the total milk content of the milk product. The inventors have unexpectedly found that these may be the optimum ratios as outside these inventive ratios, the milk mixture formulations may not provide the synergistic and superior nutritional properties along with the desired taste profiles. It should be appreciated that the relative percentages may vary depending on the outcome that is desired.

The milk product comprising sheep's milk and goat's milk, may be referred to herein as "milk mixture formulation" and optionally may also comprise other types of milk, such as animal milk and/or milk derived from plants.

In preferred embodiments, the animal milk may be selected from at least one type of milk, including camel milk, cow's milk, buffalo milk, deer milk and/or donkey milk.

It should also be appreciated that all types of milk from plants used in the food industry may be used as plant milk, preferably soy milk.

The milk mixture at any stage of its processing may comprise other ingredients added such as fruits, nuts, honey, vegetable preparation, cactus extract, cake/biscuit preparations, seeds, cereals, flavour, spices, herbs, minerals, vitamins and / or active pharmaceutical ingredients depending on the milk product to be produced.

In one embodiment, fruit may be included and all edible fruits may be utilised, selected from any one of passion fruit, star fruit, lychee, cherry, apple, pear, quince, apricot, peach, nectarine, plum, banana, papaya, melon, mango, kiwi, and/or avocado. Furthermore, berries may be selected from any one of strawberries, raspberry, blueberry, gooseberry, red currant, black currant, blackberry and/or elderberry. In other embodiments, nut ingredients may include hazelnut, peanut, almond, pecans, cashews, walnuts and/or coconut.

In further embodiments, honey may include any type of honey such as Manuka Honey and the like.

As a vegetable preparation any edible vegetables may be used, especially artichoke, zucchini, cucumber, pepper, olive, mushrooms, fennel, beans, leeks, turnip greens, tomato, carrot, eggplant, celery, beetroot, horseradish and or potato, preferably peppers, cucumber, carrot, horseradish.

Preferably, cactus extracts may be extracts of succulent plants, particularly aloe vera, nopal cactus and/or prickly pear cactus.

Preferably, cake/biscuit preparations may be any form of crushed cakes or biscuits such as cheesecake, poppy seed cake and/or apple pie.

Seed kernels may be corn seeds, pumpkin seeds, sunflower seeds and/or pistachios kernels.

Cereals can be rolled oats, wheat bran, wheat, barley, oats, spelled and/or rye.

It should be appreciated that any minerals may be used in the food industry including salts, iron, sodium, potassium, copper, magnesium, zinc, manganese, calcium, phosphorus, iodine, chloride and/or selenium.

Spices that may conceivably be used include paprika, pepper, chili, onion, garlic, curry, coriander and/or glutamate.

In yet further embodiments, herbs may conceivably be used including basil, sage, chives, parsley, lemon balm, lemon balm and/or lemongrass.

Aromas may be introduced into the milk mixture by utilising vanilla, cocoa and/or coffee as well as other synthetic and natural/organic flavourings.

It should also be appreciated by those skilled in the art, vitamins may be present or added in the mixture and has been found to be useful for humans, in particular vitamins A, C, D, E, K, Bl, B2, B6, B12, niacin, biotin, pantothenic acid, choline and/or folic acid.

In yet further embodiments, additional components may be included such as pharmaceutical and/or therapeutic agents, especially when the milk mixture may be used as baby food, food for the elderly and may be used for the therapy and treatment of diseases.

In a second aspect there is provided a method for preparing a milk product comprising the step of mixing sheep's milk and goat's milk in a ratio of 25-50% : 50-75% by weight.

In a third aspect there is provided a method for preparing a milk product derived from a combination of sheep's milk and goat's milk comprising some or all the steps of:

1. mixing of sheep's milk and goat's milk and optionally at least one of the following steps:

2. pasteurizing the milk mixture; 3. optionally adding starter cultures;

4. optionally pre-maturing;

5. optionally renneting;

6. optionally separating the curd-whey composition;

7. adding additional ingredients; and/or

8. drying

Depending on which milk product is to be produced, for example, raw milk, certified milk, whole milk, skim milk, UHT milk, buttermilk, sour milk, condensed milk, powdered milk, kefir, yogurt, cottage cheese, cheese, butter, cream and/or ice cream, the corresponding steps 2 to 8, which are known to those skilled in the art of dairy product production, can be performed.

For the manufacture of drinking milk, preferably only step 1 and/or step 2 of the process may be carried out.

In a preferred embodiments, all of steps 1 to 7 may be carried out, in particular for cheese production, more preferably for fresh cheese production.

Preferably, the step 2 pasteurisation is carried out at 72°C for 15 seconds. Adding the starter culture from step 3 is performed after cooling the milk to the renneting temperature. The renneting temperature may be 20 to 50°C, preferably 30 to 35°C and more preferably 30°C.

The pre-maturing step 4 is preferably carried out for a period of 10 to 50 minutes, preferably from 20 to 40 minutes and more preferably 30 minutes.

The renneting step 5 is preferably carried out with natural and/or animal rennet. The renneting is carried out at a temperature of 20 to 50°C, preferably at 30 to 40°C and more preferably at 30°C. The natural and/or animal rennet may be used in an amount of 2 to 60 mg / 100 ml of milk, preferably used in an amount of 5 to 60 mg / 100 ml of milk, and more preferably in an amount of 10 to 50 mg / 100 ml of milk.

After step 5, step 6 is carried out, i.e. the cutting of the curd and subsequent separation of the curd/whey mixture.

In some embodiments, a wet blending process may be utilised when producing a hydrated milk powder.

In preferred embodiments, after being wet blended or following separation of the curd/whey mixture, drying is performed using a spray drying method or a freeze vacuum drying method as is known in the art.

Optionally, the product thus formed may comprise additional ingredients such as fruits, nuts, vegetable preparation, cactus extract, cake preparation, seeds, cereals, flavour, spices, herbs, minerals, vitamins, pharmaceutical agents, flavourings, and/or flavour-refinements.

The milk product produced by one of the methods according to the invention can be optionally packaged. Preferably, the packaging may be carried out in boxes, barrels, canisters, cans, bags, bottles, tetra-packs, cups, foils and/or paper. This may be bulk bags or a retail format.

The embodiments described above may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more said parts, elements or features.

Further, where specific integers are mentioned herein which have known equivalents in the art to which the embodiments relate, such known equivalents are deemed to be incorporated herein as if individually set forth.

WORKING EXAMPLES

The above described milk mixture formulation, methods and uses are now described by reference to specific examples.

EXAM PLE 1

Fresh Cheese

A fresh cheese made from a mixture of sheep's milk and goat's milk is produced. For this purpose, a milk mixture is used which contains 50% by weight of sheep's milk and 50% by weight of goat's milk, with an acidity of the milk mixture of SH°<10 was pasteurized at 72°C for 15 seconds. After the addition of lactic acid bacteria as a starter culture, after the cheese milk had cooled to a renneting temperature of 30°C., the mixture was then left to stand for 30 minutes for pre-maturing.

The product was further processed with an inclusive rennet with a mixture of natural rennet and animal rennet in an amount of 10 to 50 mg / per 100 ml milk at a temperature of 30°C. After cutting and then separating the curd/whey mixture to achieve sufficient dry matter, the cheese preparation was obtained This cheese preparation also was further refined by adding freeze-dried spices on the carrier substance and salt for flavouring the cheese mass.

EXAMPLE 2

Shegoa Infant Formula Milk Powder

The preferred process to create this product is what is referred to as a wet blending process. Fresh goat/sheep milk or hydrated milk powder is mixed together in percentages that may vary depending on the outcome that is desired. Generally, the ratio of goat to sheep milk is between 25% sheep/75% goat to 50% sheep/50% goat.

After being wet blended, it is then dried into powder using a traditional spray drying process. It is then packed into bulk bags or a retail format.

The powerful combination of sheep and goat's milk to provides a nutritious super milk, a product that is nutritionally superior to either goat or sheep milk separately as shown in Figure 4. By conducting scientific research, and sourcing the highest quality, nourishing ingredients; Shegoa is an innovative blend that supports the healthy growth and development of babies or toddlers. Figures 1 to 2 respectively specifically compares nutrient content of cow's milk to Shegoa milk along with the vitamin and mineral content (Figure 3).

There are no palm oil and canola oil, as this has been replaced with OPO (SN-2 palmitate) to create a healthy infant formula blend for children.

Fluman Milk Oligosaccharides (HMO) have also been added as HMO's are the third largest component found in breast milk and the closet ingredient to human milk.

For babies suffering from lactose intolerances, it has been found that Shegoa is the easiest infant formula to digest by tiny tummies. This is because Shegoa contains lower lactose compared to cow's milk, due to the fact that Sheep and goat milk have smaller fat molecules compared to cow's milk.

The superiority of sheep's milk lies in the comparison with cow and goat milk - especially the differences between the levels of critical nutritional substances like protein, calcium, iron, magnesium, zinc, thiamine, riboflavin, Vitamins B6, B12 and D, the medium chain amino acids, linoleic acids and all 10 essential amino acids.

Sheep's milk contains about one third more energy than cow or goat milk. It has double the protein and much more of the right kinds of fats, vitamins and minerals, particularly calcium, iron, magnesium, phosphorus and zinc, while being lower in sodium. It has more than twice as much Vitamin C, and double or triple the other essential vitamins. Importantly, it also has more folic acid (folate).

Sheep's milk contains about twice the fat of cow's milk, but this also means twice the "healthy" fats (monounsaturated and polyunsaturated, including Omega 3 & 6).

The fat globules in sheep milk are smaller than those in either cow or goat milk so the milk is more homogenous. The smaller the fat globules are often more easily digested and therefore a natural for lactose intolerant dogs.

Sheep's milk is also naturally homogenous since the smaller fat globules are evenly distributed within the milk and don't rise to the top like cow's milk.

Hence, Shegoa also contains a combination of A2 sheep and goat proteins. Naturally high in prebiotics, Shegoa also contains Omega 3 (DHA) and Omega 6 (ARA) fatty acids, to help support a growing baby or toddler's brain development and heart health. Most importantly, Shegoa contains essential vitamins and minerals including Vitamin C, Calcium, Vitamin D, Magnesium and Iron.

An exemplary blend of Shegoa milk powder comprises the following ingredients: Lactose, Goat Milk solids (23%), Oil blend (Palm, Sunflower, Canola, Coconut), Sheep milk solids (12%), 2'- fucosyllactose, Docosahehexonic Acid (Dried glucose syrup, Algal oil, Sodium Caseinate), Arachidonic Acid (Dried glucose syrup, Fungal Oil, Sodium caseinate), Choline Bitartarate, Inositol, Taurine, Antioxidants (Alpha- Tocopherol, Ascorbylpalmitate), L-carnitine, L-Leucine, L-Cystine, L-Tryptophan, L-lsoleucine. Aspects of the present invention have been described by way of example only and it should be appreciated that modifications and additions may be made thereto without departing from the scope of the claims herein.