GB486546A - Improvements relating to milk-preparations or milk-products - Google Patents

Abstract

Liquid milk preparations are obtained by mixing Vitamin C (ascorbic acid) with milk or a liquid milk product and thereafter, or during and after said addition, excluding air and harmful light as far as possible from the preparation until it is sealed in liquid form in containers in which the preparation is finally sterilized by heating. The milk or milk product treated may be raw milk or milk which has been pasteurized, homogenized, condensed or evaporated, or modified as to its composition. The air may be excluded by maintaining the product under vacuum, and p harmful light particularly ultra-violet and violet light by working in the dark or in red light only. The ascorbic acid may be added directly to milk or may first be dissolved in a small quantity of milk or water. Air and harmful light are preferably also excluded from the milk, to preserve its existing content of vitamin C before adding the ascorbic acid, or by pasteurizing and cooling it in closed systems and keeping it cold in a closed tank &c., or by keeping it under vacuum in a closed tank &c. The containers in which the milk preparation is finally sealed are light tight and the air space therein is kept as small as possible. In an example, a humanized cow's milk preparation is obtained by homogenizing the milk, the composition of which has been modified as required, at 3000 lb. per sq. in. at 145 DEG F., cooling it down to 50 DEG F. in a closed tank and exposing to a vacuum of 27 in. for an hour. After relieving the vacuum, 1 1/2 ozs. of ascorbic acid are added to each 100 gals. of milk and a vacuum of 25" is established in the tank and the preparation gradually pumped out into tins or other light-tight containers which are filled as completely as possible, hermetically sealed and sterilized, e.g. by heating for 15 mins. to 240 DEG F. Harmful light is excluded as far as possible at all stages.