DE1492282A1 - Process for the treatment of fluids containing germs, such as milk containing bacteria - Google Patents

Process for the treatment of fluids containing germs, such as milk containing bacteria

Info

Publication number
DE1492282A1
DE1492282A1 DE1965A0050544 DEA0050544A DE1492282A1 DE 1492282 A1 DE1492282 A1 DE 1492282A1 DE 1965A0050544 DE1965A0050544 DE 1965A0050544 DE A0050544 A DEA0050544 A DE A0050544A DE 1492282 A1 DE1492282 A1 DE 1492282A1
Authority
DE
Germany
Prior art keywords
milk
germs
bacteria
treatment
fluids
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
DE1965A0050544
Other languages
German (de)
Inventor
Clark Reginald Thomas
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Alfa Laval AB
Original Assignee
Alfa Laval AB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Alfa Laval AB filed Critical Alfa Laval AB
Publication of DE1492282A1 publication Critical patent/DE1492282A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
    • A23C3/037—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • A23C7/046—Removing unwanted substances other than lactose or milk proteins from milk by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/256—Removal or separation of bacteria, or a fraction containing bacteria, by centrifugation; Bactofugation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Description

Verfahren zur Behandlung von keimhaltigen Flüssig- keiten, wie bakterienhaltiger Milch. Die Erfindung bezieht sich auf ein Verfahren zur Behand- lung von keimhaltigen Flüssigkeiten, wie bakterienhaltige Milch! Fruchtsäfte oder ähnliche Getränke» von denen ein Teil durch Zentrifugieren mit Keimen angereichert und von der übrigen Flüssigkeit abgetrennt wird. Ein solches Ver- fahren ist beispielsweise im britischen Patent 765.o34 beschriebene Die Erfindung ist unter anderes auf das Problem der Xäae# herstellung aus steriler Milch gerichtete Die Erfahrssg hat ge:egtg daB, wenn man versucht, läse aus Milchherzustellen, die durch Erhitzen sterilisiert worden_istg das der Milch zugesetzte Lab auf die Milchproteine nicht mehr in der Weise wirkt, daß eine Gerinnung stattfindet. Durch das Erhitzen auf die Sterilisationstemperatur erfährt. das P:Iilchprotein offenbar eine solche Verrnderung, daß das Lab nicht mehr auf das Protein in der gewünschten :leise wirkt. Der Nachteil einer Geschmacksbeeinträchtigung durch das Erhitzen auf die Sterilisationstemperatur besteht ferner bei der Erzeugung von steriler Trockenmilch oder Konsummilch oder anderer Getränke. Ein bekanntes Verfah-ren, durch welches Flüssigkeiten nahezu steril gedacht und die erwähnten Nachteile vermieden werden können, besteht darin, pasteurisierte Flüssigkeit zu zentrifugieren, so daß der Keimgehalt der Flüssigkeit zusammen mit einem kleinen Teil der Flüssigkeit abgetrennt wird. Auf diese Weise wird der Hauptteil der hitzebeständigen Keirie entfernt. Wenn auf diese gleise Milch behandelt wird, --jird ein Abfallprodukt, eine sogenannte Schlammilch (sludge milk) erhalten, die mit Bakterien angereichert ist und etwa 1,5 i der Gesamtmenge der behandelten Nilch bildet. Diese Schlammmilch bedeutet*einen Verlust, der z.B, loo l Milch je Zentrifuge und Stunde betragen kann. A method for treating germ-containing liquids, such as bacteria-milk. The invention relates to a method for the treatment of germ-containing liquids, such as bacteria containing milk! Fruit juices or similar drinks » some of which are enriched with germs by centrifugation and separated from the rest of the liquid. Such encryption is drive-described example, in British Patent 765.o34 The invention is among other the problem of Xäae # preparation of sterile milk-looking The Erfahrssg has ge: EGTG DAB, if one attempts were reading from Milchherzustellen, the sterilized by heating The rennet added to the milk no longer acts on the milk proteins in such a way that coagulation takes place. Learned by heating to the sterilization temperature. the P: milk protein evidently such a change that the rennet no longer acts on the protein in the desired: quiet manner. The disadvantage of a deterioration in taste due to heating to the sterilization temperature also exists when producing sterile dry milk or drinking milk or other beverages. A known procedural reindeer, through which liquids intended virtually sterile and the disadvantages mentioned can be avoided is to centrifuge pasteurized liquid so that the germ content of the liquid is separated together with a small part of the liquid. In this way, most of the refractory keirie is removed. If milk is treated on this track, a waste product, a so-called sludge milk, is obtained, which is enriched with bacteria and makes up about 1.5% of the total amount of the treated milk. This mud milk * means a loss for example, can be loo liters of milk per centrifuge and hour.

gemäß der Erfindung wird ein solcher Verlust dadurch vermie-" deng daB der mit Keimen angereicherte und durch Zentrifugieren abgetrennte Teil der Flüssigkeit durch Erhitzen sterilisiert und dann mit der übrigen Flüssigkeit wieder verlischt wird. Um einen zufriedenetellenden Grad der SterilitfI;t oioherzuetellen, ist en vorzuziehen, zumindest die übrige Flüe#ißkeit einer Pasteurieierung zu untdrziehen# die zwookmäesig während oder nach dem gentrifugierep (urchgeführt Werden kann, nei Milch wird in einem PlattenwLrmeauetauscher bis auf etwa 720C erhitzt und einer atgndig arbeitenden Düsenzentrifuge von #er in dem britieohen Patent 765.o34 beschriebenen Art, d.h. einer Zentrifuge zugeführt, die sich mit einer hohen Drehzahl dreht und mit Düsen mit sehr kleinen Öffnungen versehen ist, durch welche die mit Bakterien angereicherte Schlammilch aus geschleudert wird. Die abgetrennte Schlammmilch wird dann einer an sich bekannten Sterilisations- anlage zugeführt, in welcher sie auf eine Temperatur von 13o - 14o0C-durch direkte Dampfeinblasung oder in einem Plattenwärmeaustauscher erhitzt wird. Bei diesem Verfahren werden alle hitzebeständigen Bakterien in der Schlammilch vernichtet, so daß diese ohne irgendwelche Nachteile dem Rest der zentrifugierten und pasteurisierten Milch zuge- setzt v,erden 1:":irin. Die ;:elilarlTrilch lieeintl'''Chti(rt ;ref'cr cen Geschmack noch die Gerinnurir seif;enschaften der La:rir.en ::ilch nachteiliG, da die en;-e der :clilamr-iilcli ver!i!''ltnisn-,CjssiE; rerin,; ist. according to the invention, such a loss is thereby avoided "Deng DAB, the portion of the liquid enriched with germs and separated by centrifugation sterilized by heating and then goes out again with the remaining liquid To a satisfied adjusting degree of SterilitfI;. t oioherzuetellen, s is preferable To subject at least the remaining liquid to pasteurization, which can be carried out during or after centrifugation , milk is heated in a plate heat exchanger to around 720C and a constantly working nozzle centrifuge from #er in the British patent 765.o34 described type, ie fed to a centrifuge which rotates at a high speed and is provided with nozzles with very small openings through which the sludge milk enriched with bacteria is thrown out. The separated sludge milk is then fed to a sterilization system known per se, in which they are on a temperatu r is heated from 13o - 14o0C-by direct steam injection or in a plate heat exchanger. With this method , all heat-resistant bacteria in the sludge milk are destroyed so that they can be added to the rest of the centrifuged and pasteurized milk without any disadvantages. sets v, earth 1: ": irin. Die;: elilarlTrilch lieeintl '''Chti (rt ; ref'cr cen taste nor the curdled soaps; properties of the La: rir.en :: ilch disadvantageous because the en; -e der: clilamr-iilcli ver! i! '' ltnisn-, CjssiE; rerin ,; is.

Claims (2)

P a jt e n t a n a R r ü c "h e= 1. Verfahren zur' :?elrnndlung von keinhaltigen Flüssigkeiten, wie hal:terienhältiger tiilerrg bei welcher. ein Teil der Pltlssi keit durch Zentrifu vieren r.,it '.eir::en angereichert und von der Ubrigen rli!ssigl:eit ah-etrennt wird, dadurch f-ekennzeichnet, da3 der mit Keimen an^ereicherte Teil der Fli:ssirkeit durch Erhitzen sterilisiert und dann mit der 1'ibri:,en Fl;`ssi@;-keit wieder vermischt wird. P a jt entana R r ü c "he = 1. A method for ': elrnndlung of no-containing liquids, such as hal: terienhältiger tiilerrg in which a part of the Pltlssi ness by fours Zentrifu r, it..' :: .eir en enriched and ssigl from the remaining rli: ah-is eit etrennt, characterized f-ekennzeichnet, da3 of ereicherte with germs to ^ part of the Fli: ssirkeit sterilized by heating and then with the 1'ibri:, s Fl; ssi `@; -hood is mixed up again. 2. Verfahren nach Anspruch 1" dadurch gekennzeichnet» daß zumindest die übrige einer Pasteurisierung unterzogen wird.,2. The method according to claim 1 "characterized in that at least the rest of the pasteurization is subjected .,
DE1965A0050544 1964-10-30 1965-10-19 Process for the treatment of fluids containing germs, such as milk containing bacteria Pending DE1492282A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE1310564 1964-10-30

Publications (1)

Publication Number Publication Date
DE1492282A1 true DE1492282A1 (en) 1969-11-20

Family

ID=20296839

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1965A0050544 Pending DE1492282A1 (en) 1964-10-30 1965-10-19 Process for the treatment of fluids containing germs, such as milk containing bacteria

Country Status (3)

Country Link
DE (1) DE1492282A1 (en)
FR (1) FR1451663A (en)
NL (1) NL6513251A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2839507A1 (en) * 1978-09-11 1980-03-20 Schilhabel Wilfried Dipl Ing A Milk processing system - by separate treatment of skimmed milk with low and cream with high germ count
DE3234809A1 (en) * 1981-09-22 1983-04-14 Alfa-Laval AB, 14700 Tumba METHOD AND DEVICE FOR STERILIZING BACTERIA-CONCENTRATES
DE3217310A1 (en) * 1982-05-05 1983-11-10 Wessanen Nederland B.V., 1183 Amstelveen Process for the production of a low-mineral cheese

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2526635A1 (en) * 1982-05-11 1983-11-18 Wessanen Nederland Bv Cheese with low mineral content prodn. - by sterilising part of centrifuged milk, forming cheese and immersing in brine

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2839507A1 (en) * 1978-09-11 1980-03-20 Schilhabel Wilfried Dipl Ing A Milk processing system - by separate treatment of skimmed milk with low and cream with high germ count
DE3234809A1 (en) * 1981-09-22 1983-04-14 Alfa-Laval AB, 14700 Tumba METHOD AND DEVICE FOR STERILIZING BACTERIA-CONCENTRATES
DE3217310A1 (en) * 1982-05-05 1983-11-10 Wessanen Nederland B.V., 1183 Amstelveen Process for the production of a low-mineral cheese

Also Published As

Publication number Publication date
NL6513251A (en) 1966-05-02
FR1451663A (en) 1966-01-07

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