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Process for producing milk and milk-related products with extended shelf life

A related product and shelf-life technology, which is applied in the field of milk and milk-related products with a shelf life, can solve the problems of complex process, increased floor space of microfiltration equipment, and increased risk of failure, etc., to achieve the effect of extending the shelf life

Pending Publication Date: 2021-05-04
SPX FLOW TECH DANMARK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microfiltration equipment increases the overall floor space of the plant, so more space needs to be freed up in the dairy farm
Finally, the presence of microfiltration equipment complicates the process, requires investment in monitoring equipment, and increases the risk of failure

Method used

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  • Process for producing milk and milk-related products with extended shelf life
  • Process for producing milk and milk-related products with extended shelf life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The whole milk is separated into a cream fraction and a skim milk fraction by centrifugation. The skim milk portion was preheated at 72°C for 15 seconds, ie pasteurized, then heated to 157°C for 0.09 seconds and rapidly cooled to 70°C or lower. For comparison purposes, a portion of the skim milk fraction was also treated after preheating by using the standard instant injection (UHT) process of heating to 143°C for 6 seconds.

[0043] Whole milk is similarly treated as shown in the table below:

[0044] Table 1: All figures are in % by weight

[0045]

[0046] The data in the table shows that only 7.8% by weight of whey protein was denatured by the method of the present invention. In contrast, 33.4% by weight of whey protein in whole milk was denatured, suggesting that fat content plays a crucial role in the denaturation of whey protein in milk and milk-derived products.

[0047] The data also indicate that temperature and time are important for whey protein denatu...

Embodiment 2

[0050] The whole milk is separated into a cream fraction and a skim milk fraction by centrifugation. The skim milk portion was preheated at 72°C for 15 seconds, ie pasteurized, then heated to 154°C for 0.250 seconds and rapidly cooled to 70°C or lower. For comparison purposes, a portion of the skim milk fraction was also treated after preheating by using the standard instant injection (UHT) process of heating to 143°C for 6 seconds.

[0051] As a control experiment, milk with a reduced fat content of 1.6% (by weight) was treated in a similar manner as shown in the following table:

[0052] Table 2

[0053]

[0054] The data in Table 2 show that only 16.6% by weight of beta-lactoglobulin was denatured by the method of the invention. In contrast, 47.0% by weight of β-lactoglobulin was denatured in reduced-fat whole milk, indicating that fat Quantity plays a crucial role in the denaturation of β-lactoglobulin and whey protein.

[0055]From the data in Table 2, the denatura...

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Abstract

Disclosed is process for producing milk and milk-related products with extended shelf life. The process comprises the steps of separating whole milk into a cream fraction and a skimmed milk fraction, wherein the skimmed milk fraction has a fat content of 0.5% by weight or less, subjecting the skimmed milk fraction to a heat treatment, said heat treatment comprising heating the skimmed milk fraction to 152 DEG C to 165 DEG C for 500ms or less, and cooling of the skimmed milk fraction to a temperature at or below 70 DEG C. The produced milk and milk-related products maintains a high degree of undenatured whey protein despite the high treatment temperature.

Description

technical field [0001] The present disclosure relates to a method for producing milk and milk-related products with an extended shelf life. The product maintains high levels of whey protein, indicating a low breakdown of protein and other components during processing. Background technique [0002] As an agricultural product, milk is produced by extracting it from the mammary glands of cows, buffaloes, goats, sheep and, less commonly, camels, horses and donkeys. Milk is also an important source of nutrition for infants and adults in many cultures. [0003] Milk is usually collected from dairy farmers on dairies and distributed to consumers. Due to the risk of pathogens in the milk, dairies often heat-treat the milk to destroy the pathogens or at least reduce their activity. As a result of heat treatment, the health hazards caused by pathogenic microorganisms associated with milk should be reduced. Since heat treatment also degrades milk components, maintaining the nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/02A23C7/04
CPCA23C3/02A23C9/14A23L3/00A23C2210/252A23C2210/254A23C3/03A23C9/1516
Inventor R·J·尼尔森T·斯洛茨O·波尔森
Owner SPX FLOW TECH DANMARK
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