Food or edible material: processes – compositions – and products – Processes – Separating a starting material into plural different...
Patent
1996-02-28
1997-11-04
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Separating a starting material into plural different...
99452, 99456, 426495, 426522, 426580, A01J 1100, A23C 900
Patent
active
056837330
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a plant for treating milk so as to obtain milk with a low content of spores and bacteria, said plant comprising a centrifugation unit separating the milk into a cream fraction and a skim-milk fraction, a conduit for the skim-milk fraction coupled to a microfiltration unit separating the skim-milk fraction into a spore and bacteria-containing retentate and a permeate with a low content of spores and bacteria for a conduit for the retentate, and a conduit, respectively, for the permeate, a conduit for the cream fraction coupled to a sterilizing unit, which in turn is coupled to a conduit for sterilized cream coupled to a uniting conduit coupled to the permeate conduit and uniting the sterilized cream or a portion thereof and the permeate in a conduit coupled thereto for standardized milk. The invention relates furthermore to a method of treating milk so as to obtain milk with a low content of spores and bacteria, where the milk is subjected to a centrifugation causing a separation into a spore and bacteria-containing cream fraction and a spore and bacteria-containing skim-milk fraction, where the spore and bacteria-containing skim-milk fraction is subjected to a microfiltration resulting in a separation into a retentate in the form of a spore and bacteria-containing concentrate and a permeate in the form of a substantially sterile skim-milk fraction, and where the sterilization of the cream fraction is followed by a mixing thereof with the substantially sterile skim-milk fraction so as to obtain milk with the desired content of fat.
BACKGROUND ART
Danish printed accepted application No. 164,722 and the corresponding EP-PS No. 194,286 disclose a plant for treating milk in such a manner that the milk has a low content of bacteria. Whole milk is divided by centrifugation into a cream fraction and a skim-milk fraction. The skim-milk fraction is caused to pass a microfilter where fat globules and bacteria are separated off. The microfiltration results in a permeate consisting of skim milk with a low bacterial content and a concentrate (retentate) with a higher fat content than the permeate. The concentrate is mixed with the cream fraction resulting from the centrifugation, and the mixture is sterilized. The sterilized material or a portion thereof is combined with the permeate to obtain milk with the desired fat content. The advantage of this known method is that only a minor fraction need to be sterilized in order nevertheless to obtain standardized milk with a low content of bacterial. The combination of a centrifugal separation and microfiltration provides a significantly increased capacity of the microfilter.
The retentate fraction from the microfiltration usually contains a rather high quantity of proteins and enzymes. Thus the use of the known plant is encumbered with the drawback that it is necessary to subject the retentate fraction to the vigorous heat treatment involved in a sterilizing process. As a result, the proteins are subjected to a more or less expressed conversion due to denaturation, and the enzymes are completely or partially destroyed, which means that the milk is deteriorated and for instance less suited for the production of cheese. Thus the sterilization may have an unfortunate effect on the cheeseability (i.e. cheese formation properties) as well as on the taste and ripening conditions of the cheese. By the cheeseability of the milk is inter alia meant the ability of the milk to form a satisfying coagel by addition of rennet. When the cheeseability of the milk is reduced, it can be difficult to obtain an optimum quality of the cheese with respect to water-content, solidity and texture. The problems of a reduced cheeseability are well-known in connection with production of cheese from milk having been subjected to a too vigorous heat treatment.
BRIEF DESCRIPTION OF THE INVENTION
The object of the present invention is to avoid the above vigorous heat treatment of the proteins and enzymes present in the retentate while the improved cap
REFERENCES:
patent: 4075355 (1978-02-01), Pato
patent: 4140806 (1979-02-01), Glimenius et al.
patent: 4515823 (1985-05-01), Kirschenmann
patent: 4569759 (1986-02-01), Ben Aim et al.
patent: 4876100 (1989-10-01), Holm et al.
patent: 5017396 (1991-05-01), Lehmann et al.
patent: 5256437 (1993-10-01), Degen et al.
patent: 5508196 (1996-04-01), Mannweiler et al.
"Neue Separatoren fur die zentrifugale Entkeimung von Kasereimilch", dmz deutsche Molkereizeitung No. 45/1983, pp. 1392-1394.
van den Berg, Dasman & Stadhouders: "Baktofugering of ostemaelk" (Bactofugation of cheese milk), North European Food and Dairy Journal, Jul. 1989, pp. 63-68.
Karsten Bruun Qvist: "Mejeriteknologi" (Dairy technology), Aug. 1988.
Mejeriing: "Experiments on the effects of Bactofugation Nitrate Admixture and Pasteurization on the Quality of Cheese", (Statens Fors.o slashed.gsmejeri), front page and p. 8.
Membrane Handbook "Theory for Crossflow Microfiltration" by Robert H. Davis, p.480 1992.
Knarrenborg Lisbeth
Krabsen Erik
Ottosen Niels
APV Pasilac A/S
Yeung George
LandOfFree
Plant and a method of treating milk does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Plant and a method of treating milk, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Plant and a method of treating milk will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1831211