Production technique of pasteurize milk
A production process and milk technology, applied in the preservation of milk, milk preparations, dairy products, etc., can solve the problems of short shelf life promotion and sales, affecting the nutritional content of products, and exceeding the standard of furosine, so as to achieve no obvious change in fresh taste. , Nutrient content retention, extended shelf life and shelf life effect
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Embodiment 1
[0057] Raw milk and actual product technical parameters
[0058] Test items
[0059] The process is as follows:
[0060] ① Check the physical, chemical and microbial indicators of raw milk after cooling;
[0061]② Concentrate part of the raw milk at low temperature, then mix the concentrated milk with the remaining milk, and the protein content should reach more than 3.0%;
[0062] ③The mixed raw milk is heated to 50°C to separate the cream, and the cream is sterilized and cooled and then temporarily stored; the fat content of the skimmed milk should be ≤0.1%;
[0063] ④Centrifugal sterilization of skimmed milk, 45000 rpm, 30 minutes, detection of microorganisms;
[0064] ⑤ The physical and chemical indicators of skimmed milk are tested and standardized, and 1.4μm ceramic microfiltration is used to sterilize and detect microorganisms;
[0065] ⑥ Partially sterilized skimmed milk and cream are mixed and heated to 60°C for homogenization, with a homogenization pres...
Embodiment 2
[0072] Raw milk and actual product technical parameters
[0073] Test items
[0074] The process is as follows:
[0075] ① Check the physical, chemical and microbial indicators of raw milk after cooling;
[0076] ②Concentrate part of the raw milk at low temperature, then mix the concentrated milk with the remaining milk, and the protein content should reach more than 2.95%;
[0077] ③The mixed raw milk is heated to 50°C to separate the cream, which is used for other purposes; the fat content of the skimmed milk should be ≤0.1%;
[0078] ④Centrifugal sterilization of skimmed milk, 4000 rpm, 10 minutes, detection of microorganisms;
[0079] ⑤ The physical and chemical indicators of skim milk were tested and standardized, and 0.8μm ceramic microfiltration was used to sterilize;
[0080] ⑥Sterilize at 75°C for 15s;
[0081] ⑦ After the milk is cooled, it is filled with ultra-clean roof boxes and stored at 4-6°C.
[0082] The final product inspection results are as ...
Embodiment 3
[0086] Raw milk and actual product technical parameters
[0087] Test items
Raw milk index (measured value)
Product Target Metrics
Fat,%
3.05
1.0-1.5
protein,%
2.95
≥2.9
Milk solids not fat, %
8.15
≥8.1
Acidity, T
12
＜16
Total number of colonies (cfu / mL)
180000
<3000(within the shelf life)
Furosine (mg / 100g protein)
3.2
＜12
Calcium, mg / 100mL
108
≥95
[0088] The process is as follows:
[0089] ① Check the physical, chemical and microbial indicators of raw milk after cooling;
[0090] ② Heat the raw milk to 50°C to separate the cream, sterilize and cool the cream and store it temporarily; the fat content of the skim milk should be ≤0.1%;
[0091] ③Centrifugal sterilization of skimmed milk, 4500 rpm, 30 minutes, detection of microorganisms;
[0092] ④ Detection and standardization of physical and chemical indicators of sk...
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