DE1963251A1 - Process for treating fresh milk to extend its freshness-keeping time - Google Patents

Description

This. Current time 31o9 / 69

0Ϊ HACKMAN AB, Sorsakoski / Finland, Sorsakosken Tehüa3

"Process for the treatment of fresh milk to extend its freshness-keeping time (Preservation cell ) "

Eiiiö short storage time and preservation at low temperatures are usually aimed at keeping food fresh. In accordance with this basic principle, we recommend the technical and handbooks for storage and cooling of milk lU.uLttelbar after milking, so the temperature is so low as possible without freezing the milk.

When storing milk in so-called home cisterns, however, it has been found that despite the low temperature and effective

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after milking, the milk is kept fresh for a very limited time only. The effective cooling certainly prevents the growth of microbes, but the milk enzymes remain active and lead to various changes, which have turned out to be bad, e.g. for lipolysis (fat splitting) and oxidation. Psychrofiles also develop (Cold-loving) microbes that grow in the milk at storage temperature during prolonged storage of the milk in Home cisterns. The growth of the psychotropic microbes will essentially by the paralysis of the activity of the micro-acid bacteria and caused by the fact that the development of lactic acid is prevented due to low temperatures will.

According to the present invention, the fresh milk should not be chilled immediately after milking, but it should only be chilled a little or kept unrefrigerated until the milk enzymes have decreased in their activity and the cells that are active in the milk and from of the cow, have metaboiiüierb to U: conversion products, which accumulate during the storage of milk, according to -i: i Wy Lr: en occur in the milk on the basis of these cells 7 ti ν α - uL «deue syntejitische (artificial ) Conversions. Due usr activity of related stamping cells enzymology λnien FoL "can wrestled teilweise'dadurch be canceled, the" -lie storage temperatures are regulated for the milk. By tfarnihalr. Milk m after milking, the Metabolisi & run ^ Ze To be maintained , the activity of the enzymes abolished and likewise the activity of the antidotes in the milk reduced.

The lactic acid bacteria are able to begin their activity and produce small amounts of acid as a result of the lactic acid

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fermentation, such as lactic acid, acetic acid, which are of great importance for the later preservation of milk and the Structure of microbes.

According to the invention is a method for treating fresh milk to extend its freshness time (preservation time ) characterized in that for the correct temperature control (incubation) of the milk, its temperature first is kept in a temperature range for at least 20 minutes and a maximum of 12 hours immediately after milking, which lies between the milking temperature and + lo ° C and then the milk is cooled so that it does not freeze, after which the milk is ready for storage.

The invention is explained using the following exemplary embodiment:

After milking, the milk is fed into a cistern, in which it is kept uncooled for 2 hours, with the enzyme activity of the cells as well as the synthetic (artificial) conversions and lactic acid fermentation begin. The oxygen in the milk is used up and the gas content of the milk is determined by nitrogen and carbon dioxide.

After this incubation, the milk is effectively cooled to below * 4 ° C, but the milk is frozen is avoided. For example, the milk is cooled in a cyst, which is also used for incubation, i.e. for holding at a certain temperature is used; from there the chilled milk that has a sufficiently low temperature has led to its own storage cycle. After a such treatment, milk can be kept for more than 6 days.

In connection with the above-described metabolism of milk during storage, the following method can still be used will :

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After milking, the milk is placed in an incubator brought, in which the temperature can drop to + lo ° C at the end of the incubation. After the incubation, the milk becomes filtered and cooled by various devices designed for this purpose and known per se j the so filtered and chilled milk is then placed in its own storage cyst.

Due to the moderate cooling in the incubation device the incubation time can be extended up to 12 hours in order to hold back the metabolism of the cells coming from the cow and to reduce the activity of the milk enzymes.

The incubation as well as the cooling of the milk can be done by keeping the milk under a vacuum or under inert protective gas or under both.

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Claims (4)

- 5 claims i. Process for the treatment of fresh milk to extend its freshness-keeping time (preservation time), characterized in that for the correct temperature control (incubation) of the milk, its temperature is initially immediately after milking for at least 20 minutes and at most 12 hours in a temperature range which lies between the milking temperature and + lo ° C and then the milk is cooled so that it does not freeze. 2. The method according to claim 1, characterized in that the temperature of the milk gradually increases during the incubation period is decreased. 3. The method according to claim 1 and 2, characterized in that the incubated milk is filtered before cooling. 4. The method according to claims 1 to 3 »characterized in that that the incubation as well as the cooling of the milk takes place with the aid of a vacuum and / or inert gas. Device according to claim 1 for carrying out the method, characterized by a device which the milk after milking at least 20 minutes and at most 12 hours in a temperature range between the milking temperature and holds + lo ° C and has facilities to afterwards the temperature of the milk to below + lo ° C, but above the To lower the freezing temperature of the milk. 009843/1195