Stable concentrated milk
A technology for concentrated milk and stability, applied in dairy products, other dairy products, milking devices, etc., can solve problems such as high cost and increase product sweetness
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[0070] 5,000 liters of raw milk flow continuously through a combination of plate heat exchanger and separator at 55°C, thereby dedusting and degreasing. The obtained skim milk was subjected to nanofiltration at 20° C. using a ceramic membrane with an average pore size of 1000 Daltons. The mineral-rich permeate was removed and the partially demineralized and protein-rich retentate was adjusted to a fat content of 4% by weight in dry matter by adding part of the pre-separated milk fat. The milk thus standardized was dehydrated in a falling-film evaporator until 18% by weight fat-free dry matter and 4% by weight of fat were achieved. 0.5 kg of a 10% by weight aqueous solution of carrageenan and 1.5 kg of an aqueous phosphate buffer solution were then added to the concentrate to establish a pH of about 6.4. The mixture was then homogenized in a stirred tank for 30 minutes, after which it was heated briefly (3 minutes, 121° C.), and the product pasteurized in this way was then fil...
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