Stable concentrated milk

A technology for concentrated milk and stability, applied in dairy products, other dairy products, milking devices, etc., can solve problems such as high cost and increase product sweetness

Pending Publication Date: 2020-11-10
DMK DEUT MILCHKONTOR
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  • 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

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  • Stable concentrated milk
  • Stable concentrated milk
  • Stable concentrated milk

Examples

Experimental program
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Effect test

Embodiment 1

[0070] 5,000 liters of raw milk flow continuously through a combination of plate heat exchanger and separator at 55°C, thereby dedusting and degreasing. The obtained 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 removed and the partially demineralized and protein-rich retentate was adjusted to a fat content of 4% by weight in dry matter by adding part of the pre-separated milk fat. The milk thus standardized was dehydrated in a falling-film evaporator until 18% by weight fat-free dry matter and 4% by weight of fat were achieved. 0.5 kg of a 10% by weight aqueous solution of carrageenan and 1.5 kg of an aqueous phosphate buffer solution were then added to the concentrate to establish a pH of about 6.4. The mixture was then homogenized in a stirred tank for 30 minutes, after which it was heated briefly (3 minutes, 121° C.), and the product pasteurized in this way was then fil...

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PUM

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Abstract

Proposed is a concentrated milk with the improved stability, and the concentrated milk can be obtained by: (a) separating raw milk or whole milk by means of 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-enriched retentate 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 from step (d) or the mixture obtained from step (c) with at least one hydrocolloid and at least one buffer 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 concentrated milk stable with respect to milking, 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, and then conce...

Claims

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Application Information

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IPC IPC(8): A23C9/18A23C7/04A23C9/142A23C1/12A23C1/16
CPCA23C9/18A23C7/04A23C9/1427A23C1/12A23C1/16A23C9/005A23C9/142A23C9/1422A23C9/152A23C9/1522
Inventor 斯文·雷纳·多林
Owner DMK DEUT MILCHKONTOR
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