Process For Production Of Low Microbial Count Milk Products

A product and bacteria technology, applied in the preservation and application of dairy products and milk, can solve the problems of insufficient reduction of bacteria count and blockage.

Inactive Publication Date: 2015-12-23
DMK DEUT MILCHKONTOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Membrane clogging was however always observed when carrying out the method, which led to repeated interruptions of the continuous process and, moreover, an insufficient reduction in the bacterial count

Method used

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  • Process For Production Of Low Microbial Count Milk Products
  • Process For Production Of Low Microbial Count Milk Products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Production of pasteurized skim milk

[0044] The raw milk was cooled to 6°C and heated to 25°C within 15 seconds by means of a plate heat exchanger. The preheated milk is heated to 55° C. within 1 second by a first hot steam jet and then directed to a separator where the cream is separated. The skimmed milk was heated to 72°C in 2 seconds and pasteurized by a second direct injection of hot steam. The pasteurized milk was then sprayed into the reactor in a turbulent flow and the pressure therein was reduced allowing the product to cool to 25°C within 5 seconds. The resulting product was subsequently cooled to 8° C. in a plate heat exchanger. The resulting skim milk is practically free of thermophilic and mesophilic spores.

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Abstract

A process is proposed for production of low microbial count whole milk products, in which (a1) optionally, the milk product that is to be reduced in microbial count is subjected to a first heat pretreatment in a heat exchanger, and heated to temperatures in the range from 25 to 30 DEG C., (a2) the optionally pretreated milk product is heated to temperatures of 50 to 75 DEG C. by direct injection of superheated steam ('direct steam injection', DSI) and pasteurized in the course of this, and (a3) the pasteurized product is cooled by flash cooling. A similar process for production of low microbial count skimmed milk products is likewise disclosed, which, as the most important intermediate step, additionally comprises separating off the cream.

Description

technical field [0001] The present invention belongs to the field of milk products and relates to an improved method of eliminating bacteria from milk products. Background technique [0002] Pasteurization refers to heating liquid or pasty food to a temperature of 100°C in a short period of time to kill microorganisms. It is especially used to preserve milk, fruit and vegetable juices, and other liquids. Due to the short heating time and mild temperature, the nutritional value, taste and consistency of the food are only changed insignificantly, and most of the organic matter that spoils the food, such as lactic acid bacteria and yeast, and many pathogenic bacteria such as salmonella can be effectively killed . Heat-resistant bacterial spores, such as Clostridium botulinum spores, the causative organism of paratuberculosis and mold spores survive, at least in part, during this treatment. Therefore, the microbial content of the raw product should be kept as low as possible....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/037A23C3/04
CPCA23C3/037A23C3/033A23C3/04
Inventor 斯文-雷纳·多林
Owner DMK DEUT MILCHKONTOR
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