Method of increasing the durability of milk

Details Method of increasing the durability of milk Method of increasing the durability of milk

1978-11-13

1980-09-09

Weinstein, Steven L.

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426399, 426409, 426522, A23C 302

Patent

active

042218209

ABSTRACT:
A method of increasing the durability of fresh milk when filling the same into containers and packages, in which the fresh milk is pasteurized with a short-term preheating to approximately 100.degree. to 120.degree. C. for killing pathogenic germs and subsequently processed at 70.degree. to 80.degree. C. The thus treated milk is packaged at a temperature from 70.degree. to 80.degree. C. within an aseptic protective gas atmosphere into heat resistant, substantially gas-tight synthetic foil packages and immediately after closing of the packages the milk is cooled in several stages, first rapidly to 50.degree. to 60.degree. C. and thereafter to a predetermined storage temperature.

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