Whole milk and production method thereof

A production method and technology of whole milk, applied in milk preparations, dairy products, applications, etc., can solve the problems of heat-sensitive nutrients and taste influence, complex process, etc., to achieve extended shelf life, fine and smooth taste, and avoid bacterial contamination Effect

Active Publication Date: 2009-03-25
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A production process of ESL milk is introduced in "Influencing Factors of ESL Milk Processing and Application of New Technology" (Wang Lei, Wang Bei, China Dairy Cow, No. 4, 2008, pp. 48-51), which mentions the existing ESL milk Although milk has a long shelf life, it is still pasteurized, which still has a certain impact on some heat-sensitive nutrients and taste
Therefore, this document has made some improvements to the production process of ESL milk, but the retentate obtained after filtering in the production process needs to be mixed with cream, and the process is more complicated

Method used

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  • Whole milk and production method thereof
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Embodiment 1

[0032] refer to figure 1 , follow the steps below to produce whole milk:

[0033] (1) Raw milk: the total number of bacteria and microorganisms is less than 5×104cfu / g, the fat content is more than 3.5%, and the non-fat solids are more than 8.3%. The raw milk is concentrated by reverse osmosis through the organic roll-type membrane of reverse osmosis until the dry matter content in the concentrated liquid reaches more than 13.0%, and the concentrated liquid is obtained. The reverse osmosis condition is: the pressure difference is 17Kg / cm 2 , The temperature is 10 ℃.

[0034] (2) Heat the concentrated solution to 50°C to facilitate degreasing and separation. Centrifuge the concentrated solution at about 50°C to skim the fat in a centrifuge to obtain cream and skim milk until the milk fat content in the skim milk is 0.4%.

[0035] (3) Microfiltration treatment of skimmed milk: At a temperature of 50°C, the skimmed milk is microfiltered through a ceramic membrane device with a...

Embodiment 2

[0041] Follow the steps below to produce whole milk:

[0042] (1) Raw milk: the total number of bacteria and microorganisms is less than 1×105cfu / g, the fat content is more than 3.5%, and the non-fat solids are more than 8.3%. Pass the raw milk through the reverse osmosis organic roll-type membrane, carry out reverse osmosis concentration, carry out reverse osmosis concentration, concentrate until the dry matter content in the concentrate reaches more than 13.0%, and obtain the concentrate. The reverse osmosis condition is: the pressure difference is 15Kg / cm 2 , The temperature is 6 ℃.

[0043] (2) Heat the concentrated solution to 55°C to facilitate degreasing and separation. Centrifuge the concentrated solution at about 55°C to skim the fat in a centrifuge to obtain cream and skim milk until the milk fat content in the skim milk is 0.4%.

[0044] (3) Microfiltration treatment of skimmed milk: at a temperature of 55°C, microfiltration of skimmed milk through a ceramic membr...

Embodiment 3

[0050] Follow the steps below to produce whole milk:

[0051] (1) Raw milk: the total number of bacteria and microorganisms is less than 1×105cfu / g, the fat content is more than 3.5%, and the non-fat solids are more than 8.3%. Pass the raw milk through the reverse osmosis organic roll membrane, carry out reverse osmosis concentration, carry out reverse osmosis concentration, concentrate until the dry matter content in the concentrated solution reaches 13.0% or more, and obtain the concentrated solution. The reverse osmosis condition is: the pressure difference is 25Kg / cm 2 , The temperature is 8 ℃.

[0052] (2) Heat the concentrated solution to 55°C to facilitate degreasing and separation. The concentrated liquid is centrifuged and degreased in a centrifuge at about 55° C. to obtain cream and skim milk until the milk fat content in the skim milk is 0.2%.

[0053] (3) Microfiltration treatment of skimmed milk: at a temperature of 55°C, the skimmed milk is microfiltered throug...

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Abstract

The invention relates to a full-fat dairy production method, comprising the following steps: (1) the raw milk is concentrated by reverse osmosis to obtain concentrated liquid; (2) the concentrated liquid is heated and defatted to obtain degreased milk and cream powder; (3) the degreased milk is treated through micro-filtration to obtain permeation liquid; (4) the cream powder is heated at a high temperature; (5) the micro-filtrated permeation liquid and the cream powder treated with high temperature are mixed and standardized to get sterile and homogeneous full-fat milk; and (6), the full-fat milk in the step (5) is cooled and aseptically filled. Through reverse osmosis and micro-filtration process, the method achieves low consumption and low temperature production. The product obtained through the method has better taste, perfect nutrition and longer shelf-life, compared with the product produced by the traditional technique.

Description

technical field [0001] The invention relates to a method for producing liquid milk and liquid milk produced by the method, in particular to a method for producing whole milk and the whole milk produced by the method. Background technique [0002] Milk is very nutritious and plays an important role in people's daily diet. Traditional liquid milk products mainly include pasteurized milk and ultra-high temperature sterilized (UHT) milk. The pasteurized milk is sterilized at 72-80°C, which has little change in the flavor of fresh milk and little damage to the nutritional value, but the shelf life is only 2-7 days. For areas with imperfect cold chains, it is very important for storage, Sales are severely restricted. UHT milk has a long shelf life, but because the processing temperature is too high (120-137°C), part of the protein is denatured, browned and has a cooking smell. ESL milk (Extended Shelf-life milk) is between pasteurized milk and UHT milk, and it has become a hot ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15A23C9/14A23C9/142
Inventor 史玉东康小红胡新宇刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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