Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1987-12-22
1990-05-01
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426492, 426522, A23C 112, A23L 334
Patent
active
049217178
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a sterilized concentrated milk product and to a new process for producing UHT sterilized concentrated milk products.
Sterilized concentrated milk is a dairy product with a worldwide market. It is particularly valued for its long keeping properties, especially in countries without indigent dairy industries where it is diluted for use in place of fresh milk. Due to its creamy taste, some individuals prefer to use sterilized concentrated milk in place of pouring cream. The conventional production processes involve either filling concentrated milk into containers and sterilizing by externally heating the containers or UHT sterilization of a concentrate which is then packed aseptically into containers. Both these production processes rely heavily on the use of stabilizers to prevent coagulation and deterioration of the product during the sterilization stages and in storage. Moreover, despite theoretical suggestions that it may be dispensed with, in practical terms a forewarming step is regarded as essential prior to concentration and UHT sterilization if problems of instability are to be avoided during the UHT treatment.
Whilst it is widely recognised that the UHT treated product is superior in terms of colour and flavour, the forewarming step is regarded as being economically disadvantageous because of the increased energy requirement of the process and is commercially unattractive as the long holding time involved makes it necessary to operate in a batch process rather than in a continuous manner. There are an increasing number of countries which insist that milk and milk products should be free from stabilizers and there is a general trend towards the avoidance of such materials wherever possible. However, it will be appreciated from the foregoing that the use of stabilizers is generally regarded as a pre-requisite for production of an acceptable sterilized concentrated milk product and the forewarming step is essential if UHT treatment is involved in the production process.
It has now, suprisingly, been found that the disadvantages of the prior art process can be avoided by use of a process in which milk or a milk product is partially concentrated, sterilized by UHT treatment and further concentrated to provide a sterile, concentrated material for aseptic packaging.
Accordingly, the present invention provides a process for producing a sterilized, concentrated milk product comprising the steps of conditions.
The process of the present invention may be used for sterilizing and concentrating any milk or liquid milk product, hereinafter referred to as the "feed stock". The feed stock may be pasteurised or unpasteurised and is preferably fresh whole or skimmed milk, most preferably cow's milk.
In one embodiment of the present invention the process is conducted in a continuous manner, the feed stock flowing from storage facilities through each of steps (a), (b) and (c) in turn and then being packaged for distribution. In an alternative embodiment, the process may be interrupted after step (a), and the partially concentrated milk product in step (a) may, for instance, be transported to a different site before being subjected to steps (b) and (c). In this case it may be convenient to conduct step (a) to provide greater concentration of the feed stock than in the continuous process then to adjust the total solids and/or milk fat contents of the partially concentrated milk product before it is subjected to step (b) sterilization. Thus, for instance, cream or butter oil may be added to increase the milk fat content and or, especially when step (a) has provided a greater degree of concentration the milk product may be diluted to reduce the total solids content. This is particularly convenient where concentrated skimmed milk is transported to the site for sterilization and it is desired to produce a product having the character of concentrated sterilized whole milk.
Preferably the process is conducted in a continuous manner in which case step (a) suitably involves a reduction in volume t
REFERENCES:
patent: 2860057 (1958-11-01), Wilcox
Czaja Donald E.
Milk Marketing Board
Pratt Helen
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