Process For Making A Shelf-Stable Milk Based Beverage Concentrate

Abstract

A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Description

CROSS REFERENCE TO RELATED APPLICATION[0001]The Present Application claims priority to U.S. Provisional Patent Application No. 61 / 075,015, filed on Jun. 24, 2008, which is hereby incorporated by reference in its entirety.STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT[0002]Not ApplicableBACKGROUND OF THE INVENTION[0003]1. Field of the Invention[0004]The present invention relates to processes for making shelf stable milk beverages.[0005]2. Description of the Related Art[0006]For millennia man has tried unsuccessfully to devise a method for preserving milk which would retain the nutrients and qualities of fresh milk. Roman soldiers subsisted on rations made from dried milk using primitive sun drying techniques. Later technology developed by Gail Borden (1858) resulted in sweetened condensed milk which could be preserved for years using simple concentration methods utilizing water activity as the microbiological control point. More modern milk processing and packaging t...

AI Technical Summary

Benefits of technology

[0020]A process for preparing a shelf-stable Pasteurized milk concentrate which can be reconstituted to a fresh-tasting product is disclosed herein. A low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. A method for preserving milk products which minimizes the thermal exposure of the protein fractions to temperatures where they are denatured which minimizes the thermal damage to the product is disclosed herein. A process for reducing the water activity of the product enzymatically rather than by thermal methods is disclosed herein. An enzymatic process which changes the colligative properties of concentrated milk making it possible to incorporate a higher concentration of solids is disclosed herein. A method for minimizing the thermal reactions of milk concentration by incorporating dry ingredients at the end of the process and by chemically increasing the osmolality of the product using lactase enzyme is disclosed herein. A method for remov

Problems solved by technology

At this point, the addition of lactase enzyme at a rate of 0.01-5 ml per liter results in very rapid decrease

Images