Concentrated milk with improved taste

A concentrated milk and taste technology, applied in the field of concentrated milk, can solve the problems of increasing product sweetness and high cost

Pending Publication Date: 2020-11-10
DMK DEUT MILCHKONTOR
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Stabilization however does not involve lactation (Aufrahmen), moreover the use of these additives is too costly, significantly increases the sweetness of the product and introduces unwanted lactose

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Concentrated milk with improved taste
  • Concentrated milk with improved taste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Comparative Example V1 was repeated, but without carrageenan and with 2.0 kg of a 35% by weight buffer solution consisting of 1:1 molar sodium dihydrogen phosphate and sodium citrate instead of 1.5 kg of 35% by weight phosphate buffered saline solution.

Embodiment 2

[0077] 5,000 liters of raw milk flow continuously through a combination of plate heat exchanger and separator at 55°C, followed by dedusting and skimming. The resulting skim milk was subjected to nanofiltration at 20°C using a ceramic membrane with an average pore size of 1000 Daltons. The mineral-rich permeate was discharged and the partially demineralized and protein-rich retentate was adjusted to a fat content of 2% by weight in dry matter by addition of part of the pre-separated milk fat. The milk thus standardized was dehydrated in a falling-film evaporator until a fat-free dry matter of 18% by weight and a fat of 4% by weight was achieved. 2.0 kg of a 35% by weight buffer solution consisting of 1:1 molar sodium dihydrogen phosphate and sodium citrate was then added to the concentrate to establish a pH of approximately 6.4. The mixture was then homogenized in a stirred tank for 30 minutes, followed by brief heating (3 minutes, 121° C.), and the product pasteurized in thi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

Proposed is concentrated milk with the improved taste, and the concentrated milk can be obtained by: (a) separating raw milk or whole milk in a method known per se to obtain a skimmed milk fraction and a cream fraction; (b) subjecting the skimmed milk fraction obtained from step (a) to nanofiltration and obtaining a mineral-enriched permeate P1 and a partially mineral-removed and protein-enrichedretentate R1; (c) mixing the retentate R1 with at least part of the cream fraction obtained from step (a); (d) optionally dehydrating the mixture obtained from step (c) to obtain a concentrate; (e) mixing the concentrate obtained in step (d) or the mixture obtained in step (c) with a buffer containing or consisting of at least one phosphate and at least one hydroxycarboxylate to obtain a mixture;(f) homogenizing the mixture obtained in the step (e) to obtain a homogenized product; and (g) pasteurizing the homogenate obtained from step (f).

Description

[0001] field of invention [0002] The present invention belongs to the field of dairy products and relates to taste-improved and optionally also stabilized concentrated milk, and a corresponding production method. [0003] technical background [0004] Concentrated milk or evaporated milk, also known as canned milk (Dosenmilch), is obtained from milk by reducing the water content. It has been produced and preserved as a canned food since the mid-19th century, since fresh milk can only be kept for a short time. The original manufacturing process involved adding up to 45% sugar after the actual concentrating process, which resulted in a very viscous, sweetened condensed milk. Thirty years later, the industrial production of unsweetened and stable long-life concentrated milk, which is still popular today as a flavoring for filter coffee, has been successful. [0005] Theoretically, milk is heated at 85 to 100° C. for 10 to 25 minutes in order to sterilize and stabilize albumin,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/18A23C1/12A23C7/04A23C9/142A23C1/16
CPCA23C9/18A23C7/04A23C9/1427A23C1/12A23C1/16A23C9/005A23C9/142A23C9/1422A23C9/152A23C9/1522
Inventor 斯文·雷纳·多林
Owner DMK DEUT MILCHKONTOR
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap