Liquid milk product and preparation method thereof

Abstract

The invention relates to the technical field of dairy products, and particularly provides a liquid milk product and a preparation method thereof.The preparation method comprises the steps that raw milk is concentrated, and concentrated milk is obtained; performing skimming separation on part of the obtained concentrated milk to obtain skimmed milk and single cream; performing membrane filtration treatment on the skimmed milk to obtain filtrate which is feed liquid A; uniformly mixing all or part of the single cream, the remaining concentrated milk and other food raw materials, homogenizing and sterilizing to obtain feed liquid B; uniformly mixing the feed liquid A and the feed liquid B, sterilizing, and carrying out sterile homogenization treatment to obtain a liquid milk product; the liquid milk product disclosed by the invention is rich in natural milk components such as immune globulin and the like, and has a relatively long shelf life.

Description

Technical Field

[0001] The present invention relates to the technical field of dairy products, and in particular to a liquid dairy product and a preparation method thereof. Background Art

[0002] In the current era of high-end segmentation, dairy products have gradually improved their quality in terms of ingredients, cold chain transportation, etc., not limited to fresh milk or high-temperature sterilized milk, or even flavored milk. Current product development also meets consumers' demands for freshness and nutrition, and has made many upgrades. However, milk is ultimately its core ingredient. In the high-end transformation, exploring the inherent nutritional elements of different types of liquid milk products to meet the dual needs of flavor and quality is more in line with current needs. Summary of the invention

[0003] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a liquid milk product and a preparation method thereof, so as to retain the heat-sensitive active substances, break the singleness of the flavored milk market drinks, and fill the market gap.

[0004] To achieve the above object and other related objects, the present invention provides a method for preparing a liquid milk product, comprising the following steps:

[0005] (1) Concentrating the raw milk to obtain concentrated milk;

[0006] (2) performing skimming separation on part of the concentrated milk obtained in step (1) to obtain skimmed milk and cream;

[0007] (3) subjecting the skim milk of step (2) to membrane filtration, and obtaining a filtrate as feed liquid A;

[0008] (4) uniformly mixing all or part of the cream obtained in step (2), the remaining part of the concentrated milk obtained in step (1), and other food raw materials, homogenizing, and sterilizing to obtain liquid B;

[0009] (5) Mix the liquid A and the liquid B evenly, sterilize and aseptically homogenize to obtain a liquid milk product.

[0010] The present invention also provides a liquid milk product obtained by the preparation method as described above, wherein the liquid milk product is cooled and preserved.

[0011] As described above, the liquid milk product and the preparation method thereof of the present invention have the following beneficial effects:

[0012] The liquid milk of the present invention is a modulated milk with low heat treatment intensity, which overcomes the damage to active nutrients caused by heat treatment during the processing process. While effectively killing harmful microorganisms, it retains relatively high heat-sensitive active substances, such as immunoglobulins, lactoferrin, etc., and can have a long shelf life at low temperatures and good stability during the shelf life. DETAILED DESCRIPTION

[0013] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0014] In addition, it should be understood that one or more method steps mentioned in the present invention do not exclude the existence of other method steps before or after the combination step or the insertion of other method steps between these explicitly mentioned steps, unless otherwise specified; and, unless otherwise specified, the numbering of each method step is only a convenient tool for identifying each method step, and is not intended to limit the order of arrangement of each method step or to define the scope of the present invention. Changes or adjustments in their relative relationships should also be regarded as the scope of the present invention without substantially changing the technical content.

[0015] The first aspect of the present invention provides a method for preparing liquid milk, comprising the following steps:

[0016] (1) Concentrating the raw milk to obtain concentrated milk;

[0017] (2) performing skimming separation on part of the concentrated milk obtained in step (1) to obtain skimmed milk and cream;

[0018] (3) subjecting the skim milk of step (2) to membrane filtration, and obtaining a filtrate as feed liquid A;

[0019] (4) uniformly mixing all or part of the cream obtained in step (2), the remaining part of the concentrated milk obtained in step (1), and other food raw materials, homogenizing, and sterilizing to obtain liquid B;

[0020] (5) Mix the liquid A and the liquid B evenly, sterilize and aseptically homogenize to obtain a liquid milk product.

[0021] In the preparation method of the present invention, the raw milk in step (1) is raw cow milk, and the total bacterial count thereof is ≤5000 CFU / mL, for example, ≤4500 CFU / mL, ≤4000 CFU / mL, ≤3500 CFU / mL, ≤3000 CFU / mL, ≤2500 CFU / mL, ≤2000 CFU / mL, ≤1500 CFU / mL, ≤1000 CFU / mL, etc.

[0022] The concentration multiple of the concentration treatment in step (1) is 1.15 to 2. For example, 1.15 to 1.2, 1.2 to 1.3, 1.3 to 1.4, 1.4 to 1.5, 1.5 to 1.6, 1.6 to 1.7, 1.7 to 1.8, 1.8 to 1.9 or 1.9 to 2. In a preferred embodiment of the present invention, the concentration multiple of the concentration treatment in step (1) is 1.15 to 1.5.

[0023] The temperature of the concentration treatment in step (1) is ≤15°C. For example, ≤13°C, ≤10°C, ≤8°C, ≤5°C, etc. In a preferred embodiment of the present invention, the temperature of the concentration treatment in step (1) is ≤10°C.

[0024] In step (1), the amount of raw milk added accounts for ≥80% of the total amount of raw materials, for example, ≥80%, ≥82%, ≥84%, ≥86%, ≥88%, ≥90%, ≥92%, ≥94%, etc.

[0025] In the preparation method of the present invention, the concentrated milk obtained in part of step (1) in step (2) is 40% to 70% of the concentrated milk obtained in step (1), for example, 40% to 45%, 45% to 50%, 50% to 55%, 55% to 60%, 60% to 65% or 65% to 70%.

[0026] The temperature of the degreasing separation in step (2) is 45-55° C. For example, 45-47° C., 47-49° C., 49-50° C., 50-52° C., 52-54° C. or 54-55° C. The degreasing separation means that the fat in the raw milk is removed. The present invention can adopt the conventional centrifugal degreasing method in the art.

[0027] The fat content of the skim milk in step (2) is ≤0.8%, for example ≤0.7%, ≤0.6%, ≤0.5%, ≤0.4%, ≤0.3%, ≤0.2%, ≤0.1%, etc. In a preferred embodiment of the present invention, the fat content of the skim milk in step (2) is ≤0.5%.

[0028] The fat content of the cream in step (2) is 35% to 60%. For example, 35% to 40%, 40% to 45%, 45% to 50%, 50% to 55% or 55% to 60%. In a preferred embodiment of the present invention, the fat content of the cream in step (2) is 40% to 50%.

[0029] In the preparation method of the present invention, the membrane filtration treatment in step (3) uses a double-layer ceramic membrane. The pore size of the membrane filtration is 0.8 μm to 1.4 μm. For example, 0.8 μm to 0.9 μm, 0.9 μm to 1.0 μm, 1.0 μm to 1.1 μm, 1.1 μm to 1.2 μm, 1.2 μm to 1.3 μm or 1.3 μm to 1.4 μm.

[0030] The temperature of the membrane filtration treatment in step (3) is 50-60° C. For example, 50-52° C., 52-54° C., 54-55° C., 55-56° C., 56-58° C. or 58-60° C. In a preferred embodiment of the present invention, the temperature of the membrane filtration treatment in step (3) is 55-58° C.

[0031] In the preparation method of the present invention, the other food raw materials in step (4) include food raw materials and / or food additives used in making modulated milk.

[0032] Wherein, the food additive is selected from one or more of emulsifiers, thickeners and acidity regulators.

[0033] The emulsifier is selected from one or more of mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, diacetyl tartaric acid mono- and di-glycerides, molecularly distilled monoglycerides, polyglycerol fatty acid esters, and citric acid fatty acid glycerides.

[0034] The thickener is selected from one or more of guar gum, gellan gum, microcrystalline cellulose, sodium carboxymethyl cellulose, locust bean gum, sodium alginate, and propylene glycol alginate.

[0035] The acidity regulator is selected from one or more of sodium bicarbonate, sodium tripolyphosphate, sodium hexametaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, and sodium citrate.

[0036] The food raw materials are selected from one or more of cocoa powder, matcha powder, cheese powder, tea powder, tea concentrate, fruit essence, fresh fruit juice, and concentrated fruit juice.

[0037] In the preparation method of the present invention, the remaining portion of the concentrated milk obtained in step (1) in step (4) is 30% to 60% of the concentrated milk obtained in step (1), for example, 30% to 35%, 35% to 40%, 40% to 45%, 45% to 50%, 50% to 55% or 55% to 60%.

[0038] The homogenization temperature in step (4) is 60-75°C, for example 60-65°C, 65-70°C or 70-75°C.

[0039] The homogenization pressure in step (4) is 18-35 MPa, for example, 18-20 MPa, 20-25 MPa, 25-30 MPa or 30-35 MPa.

[0040] The sterilization temperature in step (4) is 120°C to 137°C, for example, 120°C to 122°C, 122°C to 124°C, 124°C to 125°C, 127°C to 127°C, 127°C to 129°C, 129°C to 130°C, 130°C to 132°C, 132°C to 134°C, 134°C to 135°C or 135°C to 137°C.

[0041] The sterilization time in step (4) is 4 to 15 seconds, for example, 4 to 6 seconds, 6 to 8 seconds, 8 to 10 seconds, 10 to 12 seconds, 12 to 14 seconds or 14 to 15 seconds.

[0042] In the preparation method of the present invention, the sterilization temperature in step (5) is 72-80°C, for example, 72-74°C, 74-76°C, 76-78°C or 78-80°C.

[0043] The sterilization time in step (5) is 15 to 20 seconds, for example, 15 to 16 seconds, 16 to 17 seconds, 17 to 18 seconds, 18 to 19 seconds or 19 to 20 seconds.

[0044] The temperature of the aseptic homogenization in step (5) is 55-65°C, for example 55-60°C or 60-65°C.

[0045] The aseptic homogenization pressure in step (5) is 15-25 MPa, for example 15-20 MPa or 20-25 MPa.

[0046] A second aspect of the present invention provides a liquid milk product obtained by the method for preparing liquid milk as described above, wherein the liquid milk product is cooled and preserved.

[0047] The cooling temperature is ≤10°C. For example, ≤8°C, ≤6°C, ≤4°C, ≤2°C, etc. In a preferred embodiment of the present invention, the cooling temperature is ≤6°C.

[0048] In the following embodiments:

[0049] Raw milk was purchased from Bright Dairy Co., Ltd.

[0050] Strawberry juice was purchased from Grey Juice Industry Co., Ltd.;

[0051] Thickeners and emulsifiers were purchased from CP Kelco, Danisco (China) Co., Ltd., and Fumanshi (China) Investment Co., Ltd.;

[0052] The acidity regulator was purchased from Yunnan Beike Jilini Tianchuang Phosphate Co., Ltd.

[0053] The physical and chemical index detection methods involved are as follows Table 1:

[0054] Table 1

[0055] Physical and chemical indicators Reference Standards protein GB 5009.5-2016 Fat GB 5009.6-2016 Immunoglobulins T / STIC 110059-2023 Lactoferrin GB 5009.299-2024

[0056] Example 1

[0057] The raw material formula is shown in Table 2:

[0058] Table 2

[0059] raw material Addition amount (%) (by weight) raw milk 80 white sugar 5 Strawberry Juice 5 Mono- and di-glycerol fatty acid esters 0.12 Sucrose fatty acid esters 0.08 Gellan Gum 0.025 Sodium bicarbonate 0.05 Sodium Hexametaphosphate 0.01 Add water to 100

[0060] Preparation method:

[0061] (1) Concentrating raw milk (protein content 3.0%, fat content 3.3%) by RO reverse osmosis, with the concentration multiple being 1.3 times and the concentration temperature being 6° C., to obtain concentrated milk;

[0062] (2) taking 50% of the concentrated milk obtained in step (1), heating it to 45° C., and performing centrifugal skimming to obtain cream and skimmed milk, wherein the fat content of the skimmed milk is less than 0.5%, and the fat content of the cream is 45%;

[0063] (3) preheating the skim milk obtained in step (2) to 50° C. and filtering through a 0.8 μm microfiltration membrane to obtain liquid A;

[0064] (4) the cream obtained in step (2) is mixed evenly with the remaining 50% of the concentrated milk obtained in step (1), the temperature is raised to 75° C., white sugar, mono- and diglycerol fatty acid esters, sucrose fatty acid esters, gellan gum are added, strawberry juice, sodium bicarbonate and sodium hexametaphosphate are mixed and then added, water is added to 100%, and the mixture is fully mixed; homogenization is performed at 75° C. with a homogenization pressure of 20 MPa; after homogenization, a UHT sterilization treatment is performed at 137° C. for 4 s to obtain liquid B;

[0065] (5) The obtained liquid A and liquid B are mixed evenly, sterilized at 72°C for 15s, and then aseptically homogenized at a homogenization temperature of 65°C and a homogenization pressure of 25MPa. After cooling to 4°C, aseptically filling is performed to obtain the product.

[0066] The prepared liquid milk was tested for physical and chemical indicators and shelf life, and the results are shown in Table 3:

[0067] Table 3

[0068] project index protein,% 3.1 Fat,% 3.4 Immunoglobulin, mg / L 110 Lactoferrin, mg / L 45 Shelf life 12 days

[0069] Example 2

[0070] The raw material composition ratio is the same as that in Example 1.

[0071] Preparation method:

[0072] (1) Concentrating raw milk (protein content 3.3%, fat content 3.6%) by RO reverse osmosis, with the concentration multiple being 2 times and the concentration temperature being 15° C., to obtain concentrated milk;

[0073] (2) taking 40% of the concentrated milk obtained in step (1), heating it to 55° C., and performing centrifugal skimming to obtain cream and skimmed milk, wherein the fat content of the skimmed milk is less than 0.5%, and the fat content of the cream is 35%;

[0074] (3) preheating the skim milk obtained in step (2) to 50° C. and filtering through a 1.4 μm microfiltration membrane to obtain liquid A;

[0075] (4) heating the cream obtained in step (2) and the remaining 60% of the concentrated milk obtained in step (1) to 75° C., adding white sugar, monoglycerol and diglycerol fatty acid esters, sucrose fatty acid esters, and gellan gum, and adding a mixture of strawberry juice, sodium bicarbonate, and sodium hexametaphosphate, adding the mixture, replenishing water to 100%, and mixing thoroughly at 75° C.; homogenizing at 75° C. with a homogenizing pressure of 20 MPa; and performing ultra-high temperature sterilization at 125° C. for 15 s after homogenization to obtain liquid B;

[0076] (5) The obtained liquid A and liquid B are mixed evenly, sterilized at 75°C for 15s, and then aseptically homogenized at a homogenization temperature of 55°C and a homogenization pressure of 15MPa. After cooling to 6°C, aseptically filling is performed to obtain the product.

[0077] The prepared liquid milk was tested for physical and chemical indicators and shelf life, and the results are shown in Table 4:

[0078] Table 4

[0079] project index protein,% 5.2 Fat,% 5.7 Immunoglobulin, mg / L 85 Lactoferrin, mg / L 33 Shelf life 15 days

[0080] Example 3

[0081] The raw material composition ratio is the same as that in Example 1.

[0082] Preparation method:

[0083] (1) Concentrating raw milk (protein content 3.8%, fat content 4.2%) by RO reverse osmosis, with a concentration multiple of 1.3 times and a concentration temperature of 10° C. to obtain concentrated milk;

[0084] (2) taking 70% of the concentrated milk obtained in step (1), heating it to 50° C., and performing centrifugal skimming to obtain cream and skimmed milk, wherein the fat content of the skimmed milk is less than 0.8%, and the fat content of the cream is 60%;

[0085] (3) preheating the skim milk obtained in step (2) to 50° C. and filtering through a 1.4 μm microfiltration membrane to obtain liquid A;

[0086] (4) heating 50% of the cream obtained in step (2) and the remaining 30% of the concentrated milk obtained in step (1) to 75° C., adding white sugar, mono- and diglycerol fatty acid esters, sucrose fatty acid esters, and gellan gum, and adding a mixture of strawberry juice, sodium bicarbonate, and sodium hexametaphosphate, adding the mixture, replenishing water to 100%, and mixing thoroughly at 75° C.; homogenizing the mixture at 75° C. with a homogenizing pressure of 20 MPa; and sterilizing the mixture at 137° C. for 4 s using UHT to obtain liquid B;

[0087] (5) The obtained liquid A and liquid B are mixed evenly, sterilized at 80°C for 15s, and then aseptically homogenized at a homogenization temperature of 55°C and a homogenization pressure of 22MPa. After cooling to 10°C, aseptically filling is performed to obtain the product.

[0088] The prepared liquid milk was tested for physical and chemical indicators and shelf life, and the results are shown in Table 5:

[0089] Table 5

[0090] project index protein,% 3.9 Fat,% 4.3 Immunoglobulin, mg / L 50 Lactoferrin, mg / L 30 Shelf life 18 days

[0091] Example 4

[0092] The raw material composition ratio is the same as that in Example 1.

[0093] Preparation method:

[0094] (1) Concentrating raw milk (protein content 4.0%, fat content 4.5%) by RO reverse osmosis, with the concentration multiple being 1.15 times and the concentration temperature being 10° C., to obtain concentrated milk;

[0095] (2) taking 50% of the concentrated milk obtained in step (1), heating it to 60° C., and performing centrifugal skimming to obtain cream and skimmed milk, wherein the fat content of the skimmed milk is less than 0.5%, and the fat content of the cream is 50%;

[0096] (3) preheating the skim milk obtained in step (2) to 60° C. and filtering through a 1.2 μm microfiltration membrane to obtain liquid A;

[0097] (4) mixing the remaining 50% of the concentrated milk obtained in step (1) with the cream obtained in step (2), heating to 80° C., adding white sugar, monoglycerol and diglycerol fatty acid esters, sucrose fatty acid esters, gellan gum, mixing strawberry juice, sodium bicarbonate and sodium hexametaphosphate, adding the mixture, replenishing water to 100%, and mixing thoroughly at 75° C.; homogenizing at 75° C. with a homogenizing pressure of 20 MPa; and performing ultra-high temperature sterilization at 120° C. for 15 s after homogenization to obtain liquid B;

[0098] (5) The obtained liquid A and liquid B are mixed evenly, sterilized at 72°C for 15s, and then aseptically homogenized at a homogenization temperature of 55°C and a homogenization pressure of 22MPa. After cooling to 4°C, aseptically filling is performed to obtain the product.

[0099] The prepared liquid milk was tested for physical and chemical indicators and shelf life, and the results are shown in Table 6:

[0100] Table 6

[0101] project index protein,% 3.6 Fat,% 4.1 Immunoglobulin, mg / L 50 Lactoferrin, mg / L 30 Shelf life 15 days

[0102] Comparative Example 1

[0103] The raw materials and preparation method are the same as those in Example 1, except that in step (3), a 1.6 μm pore size ceramic membrane filtration process is used to replace a 0.8 μm pore size ceramic membrane filtration process.

[0104] The prepared liquid milk was tested for physical and chemical indicators and shelf life, and the results are shown in Table 7:

[0105] project index protein,% 3.1 Fat,% 3.4 Immunoglobulin, mg / L 110 Lactoferrin, mg / L 45 Shelf life 7 days

[0106] It can be seen from the data of Comparative Example 1 and Table 7 that the shelf life is lower than that of Example 1 due to the change in the pore size of the ceramic membrane in the preparation process.

[0107] Comparative Example 2

[0108] The raw materials and preparation method are the same as those in Example 1, except that the sterilization condition adopted in step (4) is a high-temperature sterilization process of 115°C for 15s.

[0109] The prepared liquid milk was tested for physical and chemical indicators and shelf life, and the results are shown in Table 8:

[0110] Table 8

[0111] project index protein,% 3.1 Fat,% 3.4 Immunoglobulin, mg / L 85 Lactoferrin, mg / L 40 Shelf life 7 days

[0112] It can be seen from the data of Comparative Example 2 and Table 8 that due to the change in the sterilization conditions in the preparation process, the shelf life and the retention of active substances are lower than expected.

[0113] Comparative Example 3

[0114] The raw materials and preparation method are the same as those in Example 1, except that the sterilization conditions adopted in step (5) are 85°C for 15s.

[0115] The prepared liquid milk was tested for physical and chemical indicators and shelf life, and the results are shown in Table 9:

[0116] Table 9

[0117] project index protein,% 3.1 Fat,% 3.4 Immunoglobulin, mg / L Not detected Lactoferrin, mg / L Not detected Shelf life 15 days

[0118] It can be seen from the data of Comparative Example 3 and Table 9 that due to the change of part of the preparation process, the thermosensitive active substance is not retained and the level of the embodiments of the present invention cannot be achieved.

[0119] In summary, the liquid milk product and the preparation method thereof of the present invention take into account the product demands of having a good shelf life and having certain active substances. In the comparative examples, due to different treatment methods, the shelf life may be extended but the active substances cannot be retained, or a certain content of active substances is retained but the shelf life is too short. The present invention overcomes the shortcomings of the prior art and has both active substances and good shelf life performance, and has a high industrial utilization value.

[0120] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A method for preparing a liquid milk product, characterized in that: The following steps are involved: (1) Concentrating the raw milk to obtain concentrated milk; (2) performing skimming separation on part of the concentrated milk obtained in step (1) to obtain skimmed milk and cream; (3) subjecting the skim milk of step (2) to membrane filtration, and obtaining a filtrate as feed liquid A; (4) uniformly mixing all or part of the cream obtained in step (2), the remaining part of the concentrated milk obtained in step (1), and other food raw materials, homogenizing, and sterilizing to obtain liquid B; (5) Mix the liquid A and the liquid B evenly, sterilize and aseptically homogenize to obtain a liquid milk product.

2. The method for preparing a liquid milk product according to claim 1, characterized in that: The raw milk in step (1) is raw cow milk, and the total bacterial count thereof is ≤5000 CFU / mL; And / or, the concentration multiple of the concentration treatment in step (1) is 1.15 to 2; And / or, the temperature of the concentration treatment in step (1) is ≤15°C; And / or, the amount of raw milk added in step (1) accounts for ≥ 80% of the total amount of raw materials.

3. The method for preparing a liquid milk product according to claim 1, characterized in that: In step (2), the concentrated milk obtained in part of step (1) is 40% to 70% of the concentrated milk obtained in step (1); And / or, the temperature of the degreasing separation in step (2) is 45-55°C; And / or, the fat content of the skim milk in step (2) is ≤0.8wt%; And / or, the fat content of the cream in step (2) is 35wt% to 60wt%.

4. The method for preparing a liquid milk product according to claim 1, characterized in that: The membrane filtration treatment in step (3) uses a double-layer ceramic membrane; And / or, the temperature of the membrane filtration treatment in step (3) is 50-60°C.

5. The method for preparing a liquid milk product according to claim 1, characterized in that: The other food raw materials described in step (4) include food raw materials and / or food additives used in making modulated milk.

6. The method for preparing a liquid milk product according to claim 5, characterized in that: The food additive is selected from one or more of an emulsifier, a stabilizer, and an acidity regulator.

7. The method for preparing a liquid milk product according to claim 1, characterized in that: The remaining portion of the concentrated milk obtained in step (1) in step (4) is 30% to 60% of the concentrated milk obtained in step (1); And / or, the homogenization temperature in step (4) is 60-75°C; And / or, the homogenization pressure in step (4) is 18 to 35 MPa; And / or, the sterilization temperature in step (4) is 120°C to 137°C; And / or, the sterilization time in step (4) is 4 to 15 seconds; And / or, all or part of the light cream of step (2) in step (4) is 20 to 100% of the light cream of step (2).

8. The method for preparing a liquid milk product according to claim 1, characterized in that: The sterilization temperature in step (5) is 72-80°C; And / or, the sterilization time in step (5) is 15 to 20 seconds; and / or, the temperature of the aseptic homogenization in step (5) is 55-65°C; And / or, the aseptic homogenization pressure in step (5) is 15-25 MPa.

9. A liquid milk product obtained by the method for preparing a liquid milk product according to any one of claims 1 to 8, characterized in that: The liquid milk product is cooled and preserved.

10. The liquid milk product according to claim 9, characterized in that: The cooling temperature is ≤10°C.