ES332387A1 - A method for controlling the elimination of flavor to initial cooking in a sterilized food product at ultraelevated temperature. (Machine-translation by Google Translate, not legally binding) - Google Patents

A method for controlling the elimination of flavor to initial cooking in a sterilized food product at ultraelevated temperature. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES332387A1
ES332387A1 ES0332387A ES332387A ES332387A1 ES 332387 A1 ES332387 A1 ES 332387A1 ES 0332387 A ES0332387 A ES 0332387A ES 332387 A ES332387 A ES 332387A ES 332387 A1 ES332387 A1 ES 332387A1
Authority
ES
Spain
Prior art keywords
food product
elimination
translation
temperature
controlling
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.)
Expired
Application number
ES0332387A
Other languages
Spanish (es)
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.)
EXPRESS DAIRY Co Ltd
Original Assignee
EXPRESS DAIRY Co Ltd
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 EXPRESS DAIRY Co Ltd filed Critical EXPRESS DAIRY Co Ltd
Publication of ES332387A1 publication Critical patent/ES332387A1/en
Expired 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
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • 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
    • A23C3/005—Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)

Abstract

A method for controlling the elimination of the initial cooked flavor in an ultrahigh-temperature sterilized food product, as defined in the specification, in which the product, after its sterilization, is maintained under such temperature conditions and/or pressure and controlled reduced content of dissolved oxygen that sustains the oxidation of all sulfhydryl compounds and other oxidizable compounds that contribute to the initial cooked flavor in the sterilized food product. (Machine-translation by Google Translate, not legally binding)
ES0332387A 1965-10-19 1966-10-18 A method for controlling the elimination of flavor to initial cooking in a sterilized food product at ultraelevated temperature. (Machine-translation by Google Translate, not legally binding) Expired ES332387A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB4415665 1965-10-19
GB4636065 1965-11-02
GB7981/66A GB1164275A (en) 1965-10-19 1966-02-23 Improvements in the Sterilization of Food Products.

Publications (1)

Publication Number Publication Date
ES332387A1 true ES332387A1 (en) 1967-08-01

Family

ID=27255095

Family Applications (1)

Application Number Title Priority Date Filing Date
ES0332387A Expired ES332387A1 (en) 1965-10-19 1966-10-18 A method for controlling the elimination of flavor to initial cooking in a sterilized food product at ultraelevated temperature. (Machine-translation by Google Translate, not legally binding)

Country Status (5)

Country Link
BR (1) BR6683798D0 (en)
ES (1) ES332387A1 (en)
FR (1) FR1499522A (en)
GB (1) GB1164275A (en)
NL (1) NL6614722A (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8422212D0 (en) * 1984-09-03 1984-10-10 Milk Marketing Board Heat treatment of liquid milk products
DE102022122826A1 (en) * 2022-09-08 2024-03-14 Krones Aktiengesellschaft Method and device for direct heating of liquid food products

Also Published As

Publication number Publication date
GB1164275A (en) 1969-09-17
NL6614722A (en) 1967-04-20
FR1499522A (en) 1967-10-27
BR6683798D0 (en) 1973-12-04

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