A process for preparing a milk product

A technology for dairy products and products, applied in the field of new long-shelf-life dairy products, can solve problems such as complexity, increased protein denaturation, and loss of flavor, and achieve the effects of low milk-degrading enzyme activity, long shelf-life, and high microbial safety levels

Inactive Publication Date: 2015-10-07
SIEVECORP EURO BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the experimental data provided by the inventors in Exemplary Embodiment 1 still shows increased protein denaturation and loss of flavor compared to raw milk and pasteurized milk
[0009] A further disadvantage of the above-mentioned methods of producing long-life dairy products is their complexity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] In the context of the present invention, the term "dairy or dairy-related product" refers to a dairy product which may contain various, if not all, components of skim milk and optionally milkfat in varying amounts, possibly containing Non-dairy additives such as non-dairy flavors, sweeteners, minerals and / or vitamins.

[0022] The dairy material can be any dairy material. Dairy may be of various animal origins including, but not limited to, human, cow, sheep, goat, deer, and buffalo. Milk is preferably used. The dairy material can also have any percentage of milk fat and can be, for example, fat-free, low-fat, whole or cream. Dairy materials may have non-dairy additives such as non-dairy flavors, sweeteners, minerals and / or vitamins.

[0023] Dairy material can be of any temperature and can be processed directly after milking. The dairy may also be chilled to slow down bacterial growth and then subjected to the processing described above, or reheated before undergoi...

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PUM

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Abstract

The invention is directed to a process for preparing a milk product from a raw milk feed comprising microorganisms as obtained by milking a milk delivering animal by separating the microorganism from the raw milk by means of microfiltration. A milk product poor in microorganisms and a retentate milk product enriched in microorganism relative to the raw milk is obtained. The microfiltration is performed as a cross-flow filtration over a sieve, which sieve comprises of a coated silicon cross-flow surface plate with openings that are smaller than the dimensions of the microorganisms present in the raw milk feed and wherein over the sieve a high frequency back pulsing is applied. Microfiltration is performed within 8 hours from obtaining the raw milk feed by milking.

Description

technical field [0001] The present invention relates to a method for preparing dairy products from raw milk material comprising microorganisms, and also to novel long-life dairy products obtained by this method. Background technique [0002] Raw milk does not have a long shelf life, but spoils in a relatively short time. The spoilage of dairy products is due to several factors, including spoilage by milk degrading enzymes. Enzymes present in raw milk can be subdivided into two groups: endogenous enzymes naturally present in milk, and bacterial enzymes secreted by external bacteria that infect the milk when the animal is milked. Both types of enzymes are milk-degrading enzymes that cause milk to spoil. This enzyme leads to the degradation of certain milk components, especially milk proteins (such as casein) and lipids, resulting in spoilage of the milk. [0003] Therefore, raw milk is processed to minimize possible health hazards, maximize shelf life, and maintain the phys...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/00A23C9/142
CPCA23C3/00A23C9/1422A23C3/02
Inventor 保罗·W·门德J·赞德惠斯
Owner SIEVECORP EURO BV
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