Lactic acid permeate

Introduction

Lactic acid permeate is used mainly for the production of butter according to the NIZO butter process. This method was developed by the Netherlands Dairy Research Institute (Nederlands Instituut voor Zuivelonderzoek - NIZO). Sweet cream is turned into acidified butter by adding lactic acid permeate and cultures or lactic acid distillate after churning. This also produces sweet buttermilk instead of sour buttermilk. The butter produced using this method is a natural and pure dairy product and approved for EU intervention. Years of practical experience and the research department’s advanced knowledge make CSK food enrichment the expert on lactic acid permeate for butter production. CSK markets lactic acid permeate under the brand name Ceska® -lact.

Description, preparation and composition

Ceska® -lact lactic acid permeate is a naturally fermented milk serum. CSK’s permeate is made from an unsweetened whey medium that is fermented using a special starter culture. After fermentation the medium is ultra filtrated. Next, the permeate is concentrated in a downdraft condenser. Finally, the concentrated permeate is standardized according to degree of acidity and contains 15% lactic acid. From 2005 onwards, CSK’s lactic acid permeate is Kosher certified by London Beth Din (KLBD-D) and Halal certified by HFFIA. (HVV).

Advantages

Using the NIZO process to make butter offers the following advantages:

  • upgrade to sweet buttermilk;
  • better control over process by dividing the process into three separate steps;
  • more stable quality of the butter during the various seasons;
  • improved control over the fat free dry matter of the butter;
  • enhanced butter quality.

Recommended dose

The recommended amount of lactic acid permeate depends on the desired pH of the butter. A mixture of 5 litres of Ceska®-lact permeate together with 7.5 litres cultured Ceska®-star C27 produces a pH of 5.0 and a diacetyl content of 1.0 ppm after oxygenation and dosed for 1,000 kg butter. In order to control the dry matter content of the butter, the cultured Ceska®-star C26 is dosed separately in the butter. (See Appendix 1)

As a good alternative for aroma production the aromatic Ceska®-star C27 can be replaces with the natural butter flavour of Ceska®-lact lactic acid distillate.

Packaging sizes

Permeate is available in:

  • 25 litre jerry cans (disposable);
  • 1,000 litre plastic containers;
  • 800 litre stainless steel containers.

Storage and shelf life

Ceska®-lact permeate can be kept for 6 months without any loss of activity provided it is stored in the closed original packaging between 0 and 25°C.

Technical assistance

Our technical sales staff has years of experience in using lactic acid permeate in the production of butter. For more information, please contact our team of experts.

This publication is solely intended for information purposes. CSK food enrichment cannot be held liable for the contents. This specifically applies in cases where its products are used in violation with prevailing legislation and rules and/or licenses.