CS237805B1 - A method of exchanging heat between a fluid and a heat transfer surface by generating ultrasonic oscillations in a moving fluid stream in which longitudinal high frequency oscillations are applied to the moving fluid stream according to the invention - Google Patents

Abstract

The invention relates to a method for producing powdered milk with an equalized content of milk components, which allows the weight ratio of milk components to be adjusted. The equalization is carried out before or after drying the milk with liquid or dried soluble milk protein concentrates or whey in a fixed weight ratio.

Description

The invention relates to a process for the production of powdered milk with a leveled content of milk components.

In the prior art production of milk powder, the milk is concentrated to 40 to 80 g in 100 g on a dry evaporator after previous pasteurization, adjustment of the fat content and possible homogenization. It is then dried in spray or roller driers. All the ingredients of the milk are concentrated in the thickening process, except for the fat they cannot be treated and thus level their content in the final product.

This drawback removes the production process according to the invention, in which, in addition to the fat treatment, the other milk components are leveled before or after drying the milk with water-soluble milk protein concentrates or whey in an amount required by the relative milk components content and use. final product.

The production method according to the invention makes it possible to standardize the content of the milk components and thus to adapt the milk powder to various uses.

Example 1

To 1000 L of pasteurized milk is added 60 L of milk concentrated on a 22 g solids ultrafiltration device in 100 g. The mixture is concentrated by evaporation and dried in a conventional manner.

Example 2

To 1000 L of pasteurized milk is added 30 L of liquid milk protein concentrate, which were isolated from the milk by ultrafiltration, with a dry matter of 20 g in 100 g and modified with sodium hydroxide at pH 6.95. The mixture is then concentrated on the evaporators and dried in the usual manner.

Example 3

To 1000 L of pasteurized milk is added 40 L of liquid milk protein concentrate of 18 g in 100 g which have been isolated from milk by ultrafiltration and modified with hydroxides or carbonates or citrates or phosphates or lactates of alkali metals or a mixture of the above chemicals.

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Example 4

To 1000 l of pasteurized milk is added 10 kg of sodium caseinate, the mixture is homogenized, concentrated in evaporators and dried in a conventional manner.

Example 5

To 1000 l of pasteurized milk is added 10 kg of all milk protein concentrates isolated from milk by ultrafiltration with a dry matter content of 92% by weight, the mixture is dried after concentration.

Example 6

13 kg of dry sodium caseinate, or dried milk protein concentrates isolated from milk by the interaction of heating, reduced acidity and the addition of calcium salts, or isolated from milk by ultrafiltration, are mixed into 1000 kg of milk powder.

Example 7

14.5 kg of dried, soluble, alkali, or polyphosphate salts modified concentrates of all milk proteins isolated from milk using ultrafiltration are mixed into 1000 kg of milk powder. example

3 kg of whey powder are mixed into 1000 kg of milk powder.

Example 9

To 1000 L of pasteurized milk is added 5 kg of dried whey or 100 L of liquid whey. The mixture is worked up in the usual manner.

Example 10

1000 l of skim milk are mixed with 1150 l of liquid whey. The mixture is concentrated by ultrafiltration and on evaporators, or only on evaporators, and dried in the usual manner.

Claims (1)

Process for producing milk powder with leveling of milk components by adjusting the weight ratio of milk components, characterized in that liquid or soluble milk protein concentrates or whey in an amount of 1 to 60 parts by weight are used to equalize the milk components. 100 parts milk per dry matter.