RU2166855C1 - Pasteurized milk production method (versions) - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: according to first version, method involves heating standardized milk to 45-70 C; subjecting heated milk to bactofugation at drum rotational speed of 200-400 s ^-1 sufficient for removal of at least 85% of microorganisms. According to second version, method involves introducing whey concentrate produced by boiling out cheese whey in amount providing at least 0.5% increase of weight part of dry substance in ready product. Milk is dispensed directly into consumer's containers. Prior to pasteurizing, beta-carotene may be added into milk. EFFECT: simplified method and improved quality of pasteurized milk. 11 cl, 4 ex

Description

 The group of inventions relates to the dairy industry.

 A known method for the production of milk, according to which milk is fortified by introducing carotene into it (SU 140540 A, 1961, A 23 C 9/00).

 There is also known a method for the production of sterilized milk, including purification, normalization of the initial milk, the introduction of protein concentrate obtained by ultrafiltration of skim milk, pasteurization, homogenization, preheating, sterilization, cooling, packaging (SU 1676569 A1, 15.09.91, A 23 C 9 / 00).

 The closest solution to the claimed method is a method for the production of drinking milk, including the normalization of milk fat, the introduction of protein filler, homogenization, pasteurization, cooling and packaging (SU 1762858 A1, 09/23/92, A 23 C 9/00).

 The disadvantage of this method is that the resulting milk has an insufficiently long shelf life.

 The technical result of the proposed invention is to increase the shelf life of milk.

The technical result is achieved by the fact that according to the first embodiment of the method for the production of pasteurized milk "Special" with a mass fraction of fat of 1.5%, 2.5%, 3.2% and 3.5%, the selected milk quality is filtered, cooled and subjected to normalization. Normalized milk is heated to 45-70 ^o C and subjected to bactofugation at a rotational speed of the drum 200-400 s ^-1 necessary to remove at least 95% of the microorganisms. Then homogenization is carried out, preliminary pasteurization at 70-85 ^o C with an exposure of 15-30 s, cooled to 2-6 ^o C. Then it is advisable to feed milk into an intermediate tank, and then the final pasteurization at 70-85 ^o C with exposure 15 -30 s, cooling and pouring milk into consumer containers.

The technical result is also achieved by the fact that according to the second embodiment of the invention, for the production of pasteurized milk "Special" with a mass fraction of fat of 1.5%, 2.5%, 3.2% and 3.5%, the selected milk quality is filtered, cooled and subjected normalization. Normalized milk is heated to a temperature of 60-70 ^o C and bactofugate with acceleration, which is necessary to remove at least 95% of microorganisms. Then the milk is homogenized at a pressure of 10-15 MPa and a temperature of 45-70 ^o C, pasteurized at a temperature of 76 - 80 ^o C with a holding time of 15-30 s and served in an intermediate container, where a whey concentrate obtained from raw whey is introduced, preferably with mass the solids content of 8-10% and the acidity of 25-30 ^o T based on the increase in the finished product of the mass fraction of solids of not less than 0.5%. The resulting mixture is pumped with a dispersant pump for final pasteurization at a temperature of 70-85 ^o C with a holding time of 15-30 s and cooled to 2-6 ^o C. According to both versions of the method, it is advisable to direct the milk from the pasteurization-cooling unit directly to the filling and capping machine for its bottling in bags with a capacity of 0.2; 0.5; 1,0 dm ³ without the use of intermediate tanks.

Storage of pasteurized milk in bags is carried out at a temperature of not more than 6 ^o C for no more than 5 days.

 According to both variants of the method, before pasteurization, beta-carotene in an amount of from 1.5 to 2.5 mg per 100 g of milk can be introduced into the resulting mixture.

Bactofuging of normalized milk at a drum speed of 200-400 s ^-1 , necessary to remove at least 95% of microorganisms, allows to increase its shelf life up to five days.

 The introduction of whey concentrate obtained by evaporation of cheese whey into milk helps to increase its stability, enrich it with whey proteins, as well as improve the amino acid composition of milk, increase its nutritional and biological value and the digestibility of protein.

The optimal parameters of whey concentrate are: solids content of 8-10% and acidity 25-35 ^o T. It is possible to use the concentrate with other parameters, while the dose of the injected concentrate should be recalculated.

 The addition of whey concentrate improves the functional characteristics of the obtained product, and also has a beneficial effect on the nitrogen balance, stimulates the immune system, and normalizes the deviation in protein, mineral, carbohydrate, and vitamin metabolism.

 Milk has high rates of efficiency of protein digestibility, digestibility, biological and nutritional value, and protein utilization.

 The biological value of 80-90%. The introduction of whey concentrate also increases the energy value of milk and its rheological parameters.

 The introduction of beta-carotene into milk increases the shelf life of milk up to seven days, has a preventive effect, prevents cancer and improves metabolism.

 The supply of normalized milk for pasteurization or final pasteurization is carried out by a dispersing pump, which ensures uniform distribution in the mass of the mixture of introduced components: whey concentrate and / or beta-carotene.

The inclusion in the technological process of repeated final pasteurization at a temperature of 70-85 ^o C with a shutter speed of 15-30 s helps to obtain the finished product with improved microbiological parameters, increases the efficiency of the pasteurization process.

 Direct pouring of milk into consumer containers after pasteurization and cooling further contributes to an increase in the shelf life of milk.

 Example 1 (in the first embodiment).

For the production of pasteurized "Special" milk, whole or restored milk is normalized, then at a temperature of 60-70 ^o C it is subjected to bactofugation at a drum speed of 250-300 s ^-1 , which is necessary to remove 98% of microorganisms.

The resulting milk is homogenized at a pressure of 12.5 MPa and a temperature of 65 ^o C, pasteurized at 78 ^o C with an exposure of 20 s and cooled to 4 ^o C. Then the milk is fed to the bottling directly in consumer containers. Get milk with a mass fraction of fat 3.2%, protein 2.7 wt.%, Acidity not more than 20 ^o T, the consistency is uniform, without the presence of sediment of fine particles of protein concentrate and sludge fat. The taste is clean, without extraneous odors and tastes, white.

 Absorption of proteins by 6.5%. SCOR increased by 7%. Shelf life up to 5 days. When milk is produced from the restored, the taste is sweetish.

 Example 2 (in the second embodiment).

Analogously to example 1 with the difference that after cooling, the milk is reserved, and then finally pasteurized at 78 ^o C with a holding time of 20 s and re-cooled to 6 ^o C. Then the milk is fed directly to the consumer packaging. Get milk with the same parameters and properties as in example 1.

 Example 3 (in the second embodiment).

Analogously to example 2, with the difference that after normalization at a temperature of 45-55 ^o C, the milk is subjected to bactofugation at a drum speed of 200 s ^-1 , which ensures the removal of 90% of microorganisms (more than 85%). Before final pasteurization, the whey concentrate obtained by evaporation of cheese whey with a mass fraction of solids of 10% and an acidity of 30 ^o T is calculated in the intermediate tank before final pasteurization, taking into account a 0.5% increase in the mass fraction of solids in the finished product (increase in protein content by 0.2-0.6%).

 Absorption of proteins by 6.5%. SCOR increased by 7%. Shelf life up to 5 days.

 Example 4

Analogously to example 1 or 3, with the only difference being that beta-carotene is added in an amount of 2 mg per 100 g of milk to the intermediate container with normalized milk before final pasteurization. Then the milk is pumped with a dispersant pump for final pasteurization. Get milk with a mass fraction of fat of 3.2%, protein of 2.7%, acidity of not more than 20 ^o T, the consistency is uniform without the presence of sediment of fine particles of protein concentrate and sludge fat. The taste is clean, sweetish, without extraneous odors, the color is white with a slightly yellowish tinge. Absorption of proteins by 6.5%. SCOR increased by 8%. Shelf life up to 7 days.

Claims (11)

1. A method for the production of pasteurized milk, including the normalization of milk, homogenization, pasteurization, cooling and bottling, characterized in that after normalization, the milk is heated to a temperature of 45 - 70 ^o C and subjected to bactofugation at a rotational speed of the drum 200 - 400 s ^-1 . 2. The method according to claim 1, characterized in that after cooling, the normalized milk is served in an intermediate container, and then for final pasteurization at a temperature of 70 - 85 ^o C with a holding time of 15 - 30 s and re-cooled.  3. The method according to claim 1 or 2, characterized in that before pasteurization or in an intermediate container before final pasteurization, beta-carotene is introduced into milk in an amount of 1.5 - 2.5 mg per 100 g of milk.  4. The method according to claim 3, characterized in that the supply of milk for pasteurization or final pasteurization after the introduction of beta-carotene is carried out by a dispersing pump.  5. The method according to any one of claims 1 to 5, characterized in that the pouring of milk is carried out immediately after pasteurization or final pasteurization and cooling in a consumer packaging.  6. A method for the production of pasteurized milk, including the normalization of milk, homogenization, the introduction of whey concentrate into milk, pasteurization, cooling and bottling, characterized in that after normalization, the milk is subjected to bactofugation at the speed necessary to remove at least 85% of the microorganisms, and the whey concentrate is used in an amount selected from the calculation of the increase in the finished product of the mass fraction of solids by not less than 0.5%, and obtained by evaporation of cheese whey. 7. The method according to claim 6, characterized in that the whey concentrate is used with a mass fraction of solids of 8-10% and an acidity of 25 - 35 ^o T. 8. The method according to claim 6 or claim 7, characterized in that after cooling, the normalized milk is served in an intermediate tank, and then for final pasteurization at a temperature of 70 - 85 ^o C with a holding time of 15 - 30 s and re-cooled.  9. The method according to any one of claims 6 to 8, characterized in that before pasteurization or in an intermediate container before final pasteurization, beta-carotene is introduced into milk in an amount of 1.5 to 2.5 mg per 100 g of milk.  10. The method according to any one of paragraphs.6 to 9, characterized in that the supply of milk for pasteurization or final pasteurization is carried out by a dispersing pump.  11. The method according to any one of paragraphs.6 to 10, characterized in that the bottling of milk is carried out immediately after pasteurization or final pasteurization and cooling into consumer containers.