Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means
Patent
1995-07-10
1997-01-07
Yeung, George
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
99452, 99456, 426491, A23C 900, G01N 3300
Patent
active
055914691
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The present invention concerns a procedure for regulating the fat content of milk and cream. A centrifuge separates whole milk into high-fat cream and non-fat milk. Controls maintain the composition of the high-fat cream leaving the centrifuge constant. Other controls add high-fat cream to the non-fat milk to make standardized milk and non-fat milk to the high-fat cream to make standardized cream.
A similar procedure is known from Austrian Patent 378 103. Some of the standardized milk is added to the cream to adjust its fat content. Standardized milk must still often be produced with different fat contents. Resetting the machinery for a different fat content engages appropriate controls in the standardized-milk sequence. Since the fat content of the standardized milk added to the cream also changes, the controls that regulate that portion must also be active to ensure that the fat content of the cream remains constant. This interaction on the part of the controls eventually leads to instable regulation and accordingly to variations in the fat contents in both portions.
SUMMARY OF THE INVENTION
A procedure is known from French A 2 316 650 wherein cream is standardized by adding already standardized milk to it as it leaves the centrifuge. The aforesaid drawbacks, however, occur in this approach.
WIPO A 9 000 862 discloses standardizing milk by mixing the non-fat milk leaving a centrifuge with already standardized cream. In this approach, however, changing the fat content of the standardized cream immediately affects the previously established fat content of the standardized milk.
The object of the present invention is a procedure wherein the controls do not interact.
This object is attained in accordance with the present invention in that controls maintain the composition of the non-fat milk leaving the centrifuge constant, and non-fat milk is added to the cream to regulate its fat content.
Since the composition of the non-fat milk is maintained constant, any variation in the fat content of the standardized milk will not affect the fat content of the standardized cream. The controls that regulate the standardized cream accordingly do not relate to any change in the fat content of the standardized milk.
The density of the non-fat milk and that of the standardized cream are measured at intervals in one and the same instrument in one embodiment of the present invention. The result obtained at each interval is compared with a stored value. When there is a discrepancy, the stored value is replaced with the last result obtained.
The incoming portion of non-fat milk is subsequently treated until the difference between the density of the non-fat milk and that of the standardized cream corresponding to that discrepancy equals the desired fat content of the standardized cream. A constant difference between the density of the non-fat milk and that of the standardized cream is accordingly not employed as a parameter, and it is determined anew at each interval whether or not the difference still corresponds to the previously measured density of the non-fat milk. If not, a processor undertakes appropriate corrections. This procedure considerably increases the level of precision desirable for adjusting the fat content of the standardized cream.
Advantageous embodiments of equipment for carrying out the aforesaid procedure will be evident from the remaining subsidiary claims.
BRIEF DESCRIPTION OF THE DRAWING
One embodiment of the present invention is illustrated in the drawing and will now be specified.
DETAILED DESCRIPTION OF THE INVENTION
A centrifuge 1 has an intake line 2 for whole milk, an outlet line 4 that conveys non-fat milk, and an outlet line 6 that conveys high-fat cream. Non-fat milk outlet line 4 accommodates pressure controls 3. High-fat cream outlet line 6 accommodates flow controls 5. A line 7 that blends high-fat cream with non-fat milk connects high-fat cream outlet line 6 to non-fat milk outlet line 4. A line 8 that conveys standardized milk extends from where cream-
REFERENCES:
patent: 4075355 (1978-02-01), Pato
Westfalia Separator Aktiengesellschaft
Yeung George
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