DE10036085C1 - Sterilization process for treating milk for cheese production comprises separating milk into cream, skimmed milk and solids, sterilizing skimmed milk and feeding it back into cream, which is not treated and pasteurising mixture produced - Google Patents

Abstract

Sterilisation process for treating milk for cheese production comprises: (a) centrifugal separation of the milk into cream which contains more than 42% of fat, skimmed milk and solids; (b) sterilising the skimmed milk and feeding it back into the cream, which is not treated; and (c) pasteurising the mixture produced.

Description

The invention relates to a method for sterilizing milk, in particular for Disinfection of milk in cheese milk production, in the raw milk with egg separator into the components of cream, skimmed milk and preferably solids (Mud) is separated, whereupon the skimmed milk is sterilized and after the Ent germination is returned to the cream.

Such a method is known per se. In the known method, the separated cream heated to approx. 135 ° C to kill germs and spores. The Skimmed milk, on the other hand, is used for disinfection in the known processes, for. B. one Microfiltration, with the concentrate either in the cream or the Raw milk is returned and the permeate pasteurized and then in the cream is returned. The mixture of the sterilized cream and the sterilized Skimmed milk can be further processed as cheese milk.

This method has proven itself in itself, but is still relatively expensive.

Against this background, the invention has the task of the above Process to sterilize milk and simplify its economy to increase.

The invention solves this problem by the subject matter of claim 1.

Advantageous embodiments of the invention can be found in the subclaims men.

According to the invention, the process for the sterilization of milk, in particular for the sterilization of milk in cheese milk production, comprises the following steps:

• - Raw milk is separated into cream, skimmed milk and preferably solids (sludge) separated;
• - The centrifugal separation takes place in the separator such that the fat content in the Cream is more than 42%, preferably 45% or more;
• - whereupon the skimmed milk sterilizes and after the sterilization in the cream retumed
• - and the cream that is created when the skim milk is returned to the cream - / Skimmed milk mixture (cheese milk) is pasteurized.

The method of the invention differs from the Ver outlined above So first drive in particular that the centrifugal separation in Sepa rator takes place such that the fat content in the cream to more than 42%, preferably is set to 45% or more. Due to the high fat content in the cream it is possible to reduce the number of spores in this so much that to a high temperature of the frame can be dispensed with, preferably at 135 °. Rather, it is possible Lich, to return the skimmed milk directly into the cream after it has been sterilized and pasteurize this mixture - the cheese milk.

Exemplary embodiments of the invention are described in more detail below with reference to the figures explained. It shows:

FIG. 1 is a schematic flow chart of the inventive method;

Fig. 2 is a diagram of the sterilization effect for anaerobic spores with a Ent rahmungsseparator depending on the cream concentration.

According to the method shown in Fig. 1, raw milk is first heated to about 55 ° C and then separated in a separator into the components of cream, skimmed milk and solid (sludge). The separator is set so that the fat content of the cream is 45%.

The reason for this surprising procedure follows from FIG. 2.

Fig. 2 illustrates that the Entkeimungseffekt for anaerobic spores in the cream in the centrifugal separation of the raw milk into cream and skim milk increases with an increase in the fat content. This is especially true above the 45% threshold. In other words, the disinfection becomes more efficient with increasing fat content in the cream.

Thus, a series of test series - as shown in Fig. 2 - showed that with an increase in the fat content to more than 45%, a disinfection of more than 95% was aimed, ie a liter of cream contained less than 50 spores per liter of raw milk ,

According to the state of the art, the fat content in the Increase cream excessively so as not to make centrifugal separation too inefficient to be let. Usual processes aim for a cream content of up to 42%, z. B. for butter production or a fat content of 30% z. B. for the manufacturer whipped cream. This left a relatively large number of spores in the cream back so that it was necessary to remove the cream after centrifugal separation from the  Heat up skim milk or sterilize the whole milk again. This is no longer necessary according to the invention.

With a higher cream concentration there will be a slight deterioration in efficiency accepted. But it is possible to design the drum so that it is able to achieve this cream concentration at any time without a disturbance witness. The plates of the plate package are provided with tabs, one Thickness of preferably more than 0.5, preferably more than 0.6 mm.

In the production of cheese milk, the skimmed milk portion should go to an Entkei lead back into the cream. This happens, for example via a microfiltration or a separator.

If the skimmed milk portion of a Mi subjected to crofiltration, high heating would again be necessary. host it is therefore more economical according to a further surprising variant of the invention, to feed the skimmed milk into another separator so that there is a germ and spo to separate the concentrate from the remaining skimmed milk. It makes sense to do that Germ and / or spore concentrate at intervals of a few minutes, e.g. B. in Inter vallen of ten minutes to deduce and preferably to dispose and then a safety emptying of the separator to store protein prevent in this.

The amount derived from the separator during the safety emptying can be in the raw milk introduced into the process can be returned in the flow container. This is preferably done with a positive displacement pump and a filter in front of the Balance tank.

The following switching sequence is suggested on the two-way valve of the disinfection separator:

• - pre-rinse with water for 10 seconds,
• - partial emptying 1 kg,
• - rinsing with water for 10 sec,
• - valve switches to skimmed milk container,
• - second partial emptying 10 kg,
• - after approx. 2 sec: valve switches to concentrate container,
• - Rinse with water.

In a typical procedure, about 1 liter of germ is and / or spore concentrate and preferably discarded (separate route by means of a switchover option in the drainage duct). Then a Si Safety emptying of approx. 9-10 l carried out. This amount of skimmed milk can be in the flow vessel are returned.

The losses of the process are thus about 6-8 l of germ and / or spore cones concentrate reduced per hour compared to a loss of 60-80 l with the conventional one Process with separators, in which both the amount of germ and spores concentrate as well as the amount of safety evacuation withdrawn from the system has been. In particular, the portion removed during the safety drain is reduced the invention completely recovered.

The remaining skimmed milk derived from the separator is after it has been sterilized in the second separator into the cream with a fat content of preferably 45 ° or even returned more than 45%. This creamy skimmed milk mixture forms the Cheese milk, which is pasteurized before being processed is educated. A separate heating of the frame portion is not more needed.

Claims (9)

1. A method for disinfecting milk, in particular for disinfecting milk in cheese milk production, with the following steps:

• a) raw milk is separated with a separator into the components cream, skimmed milk and preferably solid (sludge);
• b) the centrifugal separation in the separator takes place in such a way that the fat content in the cream is more than 42%;
• (c) whereupon the skimmed milk is sterilized and then returned to the cream, which has not been subjected to further sterilization, and
• d) the cream / skim milk mixture (cheese milk) which is formed when the skim milk is returned to the cream is pasteurized.

2. The method according to claim 1, characterized in that the centrifugal separation in the separator takes place in such a way that the fat content in the cream is more than 45% is. 3. The method according to claim 1 or 2, characterized in that the at Return the skim milk to the cream / skimmed milk mixture (cheese milk) is pasteurized at a temperature of 70-75 ° C. 4. The method according to any one of the preceding claims, characterized in that when separating the frame a separator drum with plate pack is used, the plates have tabs which have a thickness of more have than 0.5 mm, preferably more than 0.6 mm. 5. The method according to any one of the preceding claims, characterized in that the raw milk before centrifugal separation to more than 50 ° C, preferably two se is heated to 55 ° C. 6. The method according to any one of the preceding claims, characterized in that the skimmed milk is passed into another separator and there a germ and / or spore concentrate is separated from the remaining skimmed milk.   7. The method according to claim 6, characterized in that from the further Separate the germ and / or spore cone at intervals of a few minutes derived concentrate and then a safety drain is carried out to To prevent protein deposits in the separator. 8. The method according to claim 7, characterized in that the safe skimmed milk derived from the separator into the process raw milk - preferably with a positive displacement pump and before preferably via a filter - is returned. 9. The method according to any one of claims 6 to 8, characterized in that all approx. 1 liter of germ and / or spore concentrate is removed for ten minutes, then a safety emptying of about 9 liters of skimmed milk and this is returned to the raw milk.