GB780860A - Improvements in or relating to a process for the preservation of liquid dairy products and apparatus for carrying out this process - Google Patents

Abstract

780,860. Preserving milk &c. WISER, J. N. Sept. 28, 1954 [Oct. 1, 1953; Oct. 1, 1953], No. 27972/54. Class 49. [Also in Group XVII] In preserving liquid dairy products such as milk and cream until required for use, the product is heated to 90-93‹ C. and thereafter maintained under gaseous pressure sufficient to prevent development of any spores not destroyed by the heating. The procedure effects a more enduring preservation than that achieved by conventional pasteurization and avoids the deleterious effect on the product of the high temperatures employed for complete sterilization. With the large-scale apparatus of Figs. 1 and 3, milk pumped from a tank 1 is preheated at 3 (by heat exchange with milk already heated and being delivered to the bottling device), strained at 4, heated at 5 to 90-93‹ C., sprinkled from 7 in a deodorizing chamber 8, where it is subjected to irradiation from U.V. lamps 11 and to oxygen passed into the chamber 8 from a flask 18, is led from the chamber 8 by a pipe 15 to an homogenizer 26, and is filled at 27 into bottles 24 which have been heated by I.R. lamps 30‹ to 90‹ C.; the bottles are capped at 31 by valved stoppers, and oxygen under 4-8 kg./sq. cm. pressure is injected at 32 into the bottles.