Method for prevention of formation of abnormal flavor in raw milk or pasteurized milk, and pasteurized milk processed by the method

A technology for sterilized milk and raw milk, applied in the field of sterilized milk, can solve problems such as unrecorded quality or flavor of raw milk, and achieve the effects of promoting purchase desire, effective utilization without waste, and stable supply

Inactive Publication Date: 2015-03-25
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of the milk before filling into the container (after sterilization) is described, but the quality and flavor of raw milk before sterilization are not described

Method used

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  • Method for prevention of formation of abnormal flavor in raw milk or pasteurized milk, and pasteurized milk processed by the method
  • Method for prevention of formation of abnormal flavor in raw milk or pasteurized milk, and pasteurized milk processed by the method
  • Method for prevention of formation of abnormal flavor in raw milk or pasteurized milk, and pasteurized milk processed by the method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0119] (Changes in concentration of bean odor and hexanal over time when the concentration of dissolved oxygen is reduced immediately after milking, when kept in an open container and when kept in a closed container)

[0120] Immediately after milking, the concentration of dissolved oxygen was lowered, and the time-dependent changes in the concentration of soybean odor and hexanal were investigated when the milk was kept in an open container and when it was kept in a closed container.

[0121] About 30 minutes after milking, cool the raw milk to 8°C. The dissolved oxygen concentration of raw milk at this time was 9.6 ppm (temperature 8 degreeC). This raw milk whose dissolved oxygen concentration was not adjusted was referred to as "unadjusted raw material milk" and a control sample (control).

[0122] Immediately after milking, nitrogen was passed through the unadjusted raw milk to reduce the dissolved oxygen concentration to 0.8ppm (at a temperature of 7°C).

[0123] Two ty...

Embodiment 2

[0154] (Changes in hexanal concentration over time when dissolved oxygen concentration decreases immediately after milking, 24 hours after milking, and 48 hours after milking)

[0155] The temporal change of the hexanal concentration when the dissolved oxygen concentration decreased immediately after milking, 24 hours after milking, and 48 hours after milking was investigated.

[0156] About 30 minutes after milking, cool the raw milk to 8°C. The dissolved oxygen concentration of raw milk at this time was 9.6 ppm (temperature 8 degreeC). This raw milk whose dissolved oxygen concentration was not adjusted was referred to as "unadjusted raw material milk" and a control sample (control).

[0157] As for the time after milking to lower the dissolved oxygen concentration, three different elapsed times were set: immediately after milking, 24 hours after milking, and 48 hours.

[0158] Immediately after milking, after 24 hours from the start of milking, and after 48 hours, pass nit...

Embodiment 3

[0175] (The hexanal concentration changes over time when the dissolved oxygen concentration of raw milk that is prone to spontaneous oxidation is changed by replacing oxygen with an inert gas)

[0176] The temporal change of the hexanal concentration was investigated when the dissolved oxygen concentration was changed immediately after milking raw material milk which is prone to spontaneous oxidation.

[0177] As a method of reducing the concentration of dissolved oxygen, a method of replacing oxygen with an inert gas can be used.

[0178] About 30 minutes after milking, the temperature of raw milk is cooled to 8°C. The dissolved oxygen concentration of raw milk at this time was 9.6 ppm (temperature 8 degreeC).

[0179] This raw milk whose dissolved oxygen concentration was not adjusted was referred to as "unadjusted raw material milk" and a control sample (control).

[0180] The dissolved oxygen concentration after milking was set at two levels of 0.8ppm and 4.8ppm (at a te...

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PUM

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Abstract

[PROBLEMS] To provide a method for preventing the formation of abnormal flavor in raw milk or pasteurized milk and to provide pasteurized milk for use in the production of milk having good quality and flavor. [MEANS FOR SOLVING PROBLEMS] During the course from the milking to the pasteurization in the milk processing process, a treatment for reducing the dissolved oxygen concentration is performed. The treatment is carried out within 72 hours after milking. After the treatment is completed, the dissolved oxygen concentration is maintained at a low level until the pasteurization is started. The prevention of the formation of abnormal flavor means the prevention of one or more of the spontaneous generation of oxidized odor in raw milk, the formation of and / or increase in a hexanal, the generation of heated odor, and the formation of and / or increase in a sulfide.

Description

[0001] This application is a divisional application with the application number 200680021543.5, the filing date of June 14, 2006, and the title of the invention "Method for Suppressing Odor in Raw Milk and Sterilized Milk and Sterilized Milk Treated by the Method". technical field [0002] The invention relates to a method for suppressing peculiar smell in raw milk and sterilized milk and sterilized milk treated by the method. [0003] Specifically, the present invention relates to the suppression of so-called spontaneous oxidation odor caused by the spontaneous oxidation of raw material milk called bean odor (also called cardboard odor), and the suppression of carbonyl compounds such as hexanal as a causative substance of spontaneous oxidation odor. Suppression of production and / or increase, suppression of heating odor that becomes a problem in the quality or flavor of sterilized milk, suppression of generation and / or increase of sulfides as a cause of heating odor, method for...

Claims

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Application Information

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IPC IPC(8): A23C3/00
CPCA23C3/00A23C7/00
Inventor 大森敏弘佐藤早苗竹内幸成神谷哲越膳浩
Owner MEIJI CO LTD
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