Separate UHT Sterilization of Milk Fractions
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Solution Overview
Problem
Fluid milks and milk beverages often exhibit off-tastes and odors such as cooked flavor and sulfur odor, as well as brown color, which are not effectively addressed by existing UHT sterilization methods that heat all milk fractions together.
Innovation Solution
Subjecting specific milk fractions, such as protein-rich, milk sugar-rich, or fat-rich fractions, to ultra-high temperature (UHT) sterilization separately and then combining them to form the finished milk product, thereby reducing the occurrence of Maillard reactions and associated unpleasant flavors and odors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If all milk fractions are heated together during UHT sterilization, then sterilization is achieved, but cooked flavor, sulfur odor, and brown color develop due to Maillard reactions
Solution Approach 1:
The milk is divided into separate fractions (protein-rich fraction and milk sugar-rich fraction) that are sterilized independently at different times. The protein-rich fraction is sterilized first, then cooled and recombined with the milk sugar-rich fraction after sterilization. This segmentation prevents Maillard reactions during sterilization while maintaining effective sterilization of both fractions.
2Reliability
If UHT sterilization is applied to reduce off-tastes and odors, then microbial safety is improved, but organoleptic properties deteriorate due to formation of unpleasant flavors and colors
Solution Approach 1:
The protein-rich fraction is sterilized in advance before recombination with the milk sugar-rich fraction. By performing the sterilization action on the protein fraction separately and before final recombination, the patent eliminates the conditions for Maillard reactions while ensuring microbial safety is achieved in the protein fraction prior to mixing.
3Object-generated harmful factors
If separate fractionation and sterilization is implemented, then organoleptic properties are improved, but process complexity increases
Solution Approach 1:
The processing line is segmented into separate zones: a first sterilization zone for the protein-rich fraction, a cooling zone, and a recombination zone where the sterilized protein fraction is mixed with the milk sugar-rich fraction. This physical segmentation of the process allows independent control of each step while maintaining overall process efficiency.
Solution Approach 2:
The protein-rich fraction undergoes preliminary sterilization and cooling before recombination. This preliminary action on the protein fraction separates the sterilization step from the final product formation, preventing Maillard reactions while simplifying the overall process design by treating the protein fraction as a pre-sterilized ingredient.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process results in milk products with superior organoleptic properties, reduced cooked flavor, sulfur odor, and brown color, leading to higher quality and less consumer complaint-related waste.
Implementation Method 1
subjecting a dairy composition comprising a protein-rich fraction to ultra-high temperature (UHT) sterilization
Implementation Method 2
reducing the occurrence of Maillard reactions and associated unpleasant flavors and odors
Data Source
AI summary
Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.