Production method of milk and milk produced by the method

A milk and raw milk technology, applied in the milk field, can solve the problems of reducing quality and flavor, increasing heat treatment intensity, short shelf life of pasteurized milk, etc., and achieving the effect of no heat loss and good taste

Active Publication Date: 2009-04-01
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This technology allows for efficient production of high-quality processed products with minimal damage from excessive temperatures during various stages like stabilizing or sterility treatments without losing their beneficial properties that are important for human health.

Problems solved by technology

This patented technical problem addressed in this patents relates to reducing harmful effects on human body due to excessive exposure to germs during traditional methodologies used for producing dairy products like creamers and yogurt. Existing solutions are often expensive but may have negative side benefits. There has been some research aimed towards developing effective techniques to reduce unwanted contaminants while maintain good organoleptic properties without increasing costs associated therewith.

Method used

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  • Production method of milk and milk produced by the method
  • Production method of milk and milk produced by the method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The process steps are as follows:

[0040] 1. Raw milk is sterilized by centrifugal sterilization machine: 5000rpm, slag discharge = 30kg milk / time×1 time / 15 minutes, 20 tons per hour;

[0041] 2. Standardized milk, using falling film evaporator for falling film concentration, the parameters are shown in the table below:

[0042] project parameter Water evaporation, kg / h 1250 Material handling capacity, kg / h 1680 Feed concentration, % 11.0 Output concentration, % 44.0 First effect evaporation temperature, ℃ 50-55 Absolute pressure inside the first effect evaporator, Pa 20000 Second effect evaporation temperature, ℃ 50-53 Absolute pressure inside the second effect evaporator, Pa 15000 Three-effect evaporation temperature, ℃ 44-48 Three-effect evaporator cavity absolute pressure, Pa 10000

[0043] Physical and chemical indicators after standardization: fat ≥ 3.4%, protein ≥ 3.05%, non-fat milk sol...

Embodiment 2

[0054] The process is as follows:

[0055] 1. Raw milk is centrifugally sterilized by a sterilizer: 4800rpm, slag discharge = 40kg milk / time×1 time / 10 minutes, 25 tons per hour;

[0056] 2. Standardized milk, adopt falling film evaporator to carry out falling film concentration, the same as in Example 1, physical and chemical indicators after standardization: fat ≥ 4.0%, protein ≥ 3.60%, non-fat milk solid ≥ 9.6%;

[0057] 3. Heat milk to 50°C and vacuum degassing;

[0058] 4. Separate the milk into cream and skim milk, and the fat content of the skim milk is less than 0.05%;

[0059] 5. Skim milk is pre-filtered through a membrane with a pore size of 20 μm;

[0060] 6. Skim milk is sterilized by microfiltration, ceramic membrane filtration parameters: pore size 0.8μm, flow rate 5m / s, filtration temperature 55°C, VCF=20;

[0061] 7. The cream is sterilized and stored after cooling. The sterilization conditions are 137°C, 5s, and the cooling temperature is 30°C;

[0062] 8....

Embodiment 3

[0067] The process is as follows:

[0068] 1. Raw milk is sterilized by centrifugal sterilization machine: 4500rpm, slag discharge = 30kg milk / time×1 time / 20 minutes, processing 25 tons per hour;

[0069] 2. Standardized milk, the same as in Example 1, physical and chemical indicators after standardization: protein ≥ 3.10%, non-fat milk solids ≥ 8.3%;

[0070] 3. Heat the milk to 50°C and degas it in vacuum at low temperature;

[0071] 4. Separate milk into cream and skim milk, the fat content of skim milk is less than 0.1%;

[0072] 5. Skim milk is pre-filtered through a membrane with a pore size of 20 μm;

[0073] 6. Skim milk is sterilized by microfiltration, ceramic membrane filtration parameters: pore size 1.4μm, flow rate 10m / s, filtration temperature 55°C, VCF=100;

[0074] 7. The cream is sterilized and stored after cooling. The sterilization conditions are 125°C, 15s, and cooled to 10°C;

[0075] 8. Mix 50% skimmed milk (prepared in step 6) with 40% cream (prepare...

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Abstract

The invention discloses milk and a method used for producing the milk. During the process of the method, the temperature under which the milk is heated is not more than 55 DEG C; the method sequentially comprises the steps as follows: 1) raw material milk is centrifuged to remove the bacteria; 2) the milk is standardized; 3) the milk is heated and degasified in vacuum; 4) the milk is separated as cream and defatted milk; 5) the defatted milk is micro-filtrated by film so as to remove the bacteria. The key point of the method is that a centrifugal bacteria removing machine and micro-filtration bacteria removal by ceramic film are used to remove 99.995-99.999% of bacteria in the milk, thus gaining the final milk product containing the bacteria less than 5/100,000 of that in the raw material milk. The method increases the homogenous pressure so as to reduce the homogenous temperature when producing the lipid-contained milk; the milk produced by the method has the same safety performance with pasteurized milk, almost completely saves the biological activity of functional components such as immunoglobulin, lactoferrin, lactoperoxidase and the like and has excellent flavor.

Description

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Claims

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Application Information

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Owner BRIGHT DAIRY & FOOD
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