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Method and system for processing milk

A series, milkfat technology used in the field of protein standardization of milk

Active Publication Date: 2020-08-04
TETRA LAVAL HLDG & FINANCE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Combining fat and protein normalization together presents many challenges as the underlying technologies have different requirements in terms of equipment required and how to control the combination standardization

Method used

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  • Method and system for processing milk
  • Method and system for processing milk
  • Method and system for processing milk

Examples

Experimental program
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Embodiment Construction

[0053] refer to figure 1 , shows by way of example a system 100 for processing milk. Raw milk RM is fed into the system 100 in a raw milk duct 102 to a separator 104 . The separator 104 may be a centrifugal separator arranged to separate the raw milk RM into cream C which is fed into the main cream tube 106 and skim milk SM which is fed into the main skim tube 108 .

[0054] The protein content of milk fat C can be determined by means of a milk fat protein content measuring device 110 arranged in the main milk fat tube 106 . Milk fat protein content measuring device 110 may be a mass-flow transmitter or any other suitable sensor for determining protein content. Determining the protein content can itself be performed according to conventional techniques.

[0055] In order to adjust the flow of cream C in the main cream pipe 106 , a main cream valve 112 may be provided in the main cream pipe 106 . In addition to regulating flow, the main creamer valve 106 can also be used to...

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Abstract

A method for processing milk, comprising separating raw milk (RM) into cream (C) and skim milk (SM), determining protein contents in the skim milk (SM) and the cream (C), dividing the skim milk (SM) into a first skim milk portion (SM1) and a second skim milk portion (SM2), filtering the second skim milk portion (SM2) into a permeate (P) and a protein rich retentate (R), determining (214) protein content in the permeate (P), calculating (216) which flow rates (QSM 1, QCR, QP) are required for the first skim milk portion (SM1), the cream remix portion (CR) and the permeate (P) to obtain a predetermined protein content of a mixture of the first skim milk portion (SM1 ), the cream remix portion (CR) and the permeate (P), which together form a standardized milk product (SMP).

Description

technical field [0001] The present invention relates generally to the field of milk processing. More specifically, the present invention relates to the protein standardization of milk. Background technique [0002] Today, it is known to standardize the fat in milk to achieve a precise fat content by first separating raw milk into milk fat and skim milk using a centrifugal separator, and then reblending a portion of the milk fat into the skim milk in a controlled manner. In modern milk processing systems, the process is usually fully automated and by placing pressure transmitters and flow transmitters in different parts of the system, all can be achieved even if, for example, the fat content in raw milk fluctuates. The precise fat content of the resulting dairy product. [0003] A recent development in the dairy processing industry is protein standardization. Combining fat and protein normalization presents many challenges due to the different requirements of the underlyin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15A23C9/142
CPCA23C9/1422A23C9/1508A01J11/10A01J11/12
Inventor 马格努斯·恩海姆安娜·洛塞留斯
Owner TETRA LAVAL HLDG & FINANCE SA
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