US20120183658A1 - Method for producing fresh milk having a longer shelf life - Google Patents

Method for producing fresh milk having a longer shelf life Download PDF

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Publication number
US20120183658A1
US20120183658A1 US13/496,030 US201013496030A US2012183658A1 US 20120183658 A1 US20120183658 A1 US 20120183658A1 US 201013496030 A US201013496030 A US 201013496030A US 2012183658 A1 US2012183658 A1 US 2012183658A1
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Prior art keywords
milk
skimming
cream
carried out
germ
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US13/496,030
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Egon Baumeister
Michael Meyer
Heinrich Winkenhoff
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GEA Mechanical Equipment GmbH
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GEA Mechanical Equipment GmbH
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Application filed by GEA Mechanical Equipment GmbH filed Critical GEA Mechanical Equipment GmbH
Assigned to GEA MECHANICAL EQUIPMENT GMBH reassignment GEA MECHANICAL EQUIPMENT GMBH ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: WINKENHOFF, HEINRICH, BAUMEISTER, EGON, MEYER, MICHAEL
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    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/12—Preservation of milk or milk preparations by heating
    • A23B11/13—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23B11/133—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
    • A23B11/1332—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in contact with multiple heating plates
    • 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 OR TREATMENT THEREOF
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • A23C7/046—Removing unwanted substances other than lactose or milk proteins from milk by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
    • 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 OR TREATMENT THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/252—Separating a milk product in at least two fractions followed by treatment of at least one of the fractions and remixing at least part of the two fractions
    • 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 OR TREATMENT THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/256—Removal or separation of bacteria, or a fraction containing bacteria, by centrifugation; Bactofugation

Definitions

  • the present disclosure relates to a method for producing fresh milk having a longer shelf life.
  • raw milk is first heated to a preset skimming temperature. This can be, for example, between 55 and 62° C., in order to prevent protein damage.
  • the cream After the skimming, that is to say separating the raw milk into cream and skimmed milk, the cream is homogenized.
  • skimmed milk is optionally standardized by adding a predetermined amount of homogenized cream.
  • the standardized and homogenized milk must be pasteurized at a temperature between 72° C. and 75° C. and for a treatment time of 15 seconds to 30 seconds. In this step, spoilage-relevant germs are killed.
  • the milk is cooled to a temperature of 6-7° C.
  • Such a method of production, with aseptic packaging, ensures a shelf life of up to 12 days.
  • ESL extended shelf life
  • standardized and thermally treated milk or only fat-standardized milk is provided in a store.
  • the product is regeneratively heated to 70° C. to 85° C. and then heated to a maximum of 127° C. by direct steam injection. After hot-holding the milk for 3 seconds, it is cooled in a flash cooler to 70° C. to 85° C. Aseptic homogenization at 70° C. then follows.
  • the same product as in the direct heating is provided in a store.
  • the milk is regeneratively heated to 70° C. and then septically homogenized.
  • the product is then heated to 105° C. to 107° C. in the regenerative heat exchanger and heated in the heater section to 127° C. for 2 seconds.
  • the raw milk here is separated at the usual skimming temperature of 55° C.
  • the skimmed milk is then microfiltered likewise at 55° C.
  • the cream can be heated with the retentate in the course of 6 seconds to 105° C. to 125° C. and mixed with the skimmed milk and homogenized.
  • the milk is then pasteurized and cooled to 4° C. to 6° C.
  • Membranes having pore sizes of 0.8 ⁇ m to 1.4 ⁇ m are used which are said to guarantee a germ retention greater than 99.5%. This produces a low-germ permeate and a high-germ retentate.
  • the germ concentrate, or retentate can be concentrated and after a high-temperature heat treatment can be recirculated to the permeate.
  • filter candles made of polypropylene are used.
  • the pore size of the prefilter is 0.3 ⁇ m and that of the main filter 0.2 ⁇ m.
  • the filtration proceeds at separation temperature and the germs are separated in the depth of the filter without forming retentate.
  • the method sequence of the heating system corresponds to that of the microfiltration.
  • the product of the method presented is organoleptically comparable with conventionally pasteurized milk.
  • the removal of germs from milk by microfiltration for the purpose of extending shelf life has proved, in principle, to be particularly suitable.
  • DE 100 36 085 C1 discloses a method for removing germs from milk, in particular in the production of milk for cheese making.
  • the milk is separated into skimmed milk and cream in a separator. Then germs are removed from the skimmed milk by microfiltration or a separator.
  • U.S. Pat. No. 3,525,629 A discloses a method for sterilizing milk for cheese making.
  • a bacteria-containing milk slurry is separated off from the milk in a two-step centrifugal method, sterilized, and recirculated to the milk circuit.
  • Such a milk cannot be termed fresh milk.
  • FIG. 20 and chapter 3.1.2 disclose two-step removal of germs from skimmed milk. This has the disadvantage that the cream fraction either has a high fraction of spores or, on account of heating, only has a low fraction of ⁇ -lactoglobulin.
  • the present disclosure relates to proceeding from the previous prior art and providing a method for producing fresh milk having a longer shelf life.
  • the embodiments, according to the present disclosure provide for a method in which no high-temperature heat treatment of the milk or of milk components is necessary.
  • the present disclosure thus relates to a method for producing fresh milk having a longer shelf life.
  • the method steps include: providing raw milk; and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out.
  • the present disclosure also relates to a method for producing fresh milk having a longer shelf life, the method steps including: providing raw milk; performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out, and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk.
  • the present disclosure also relates to a method of a method for producing fresh milk having a longer shelf life, the method steps comprising: providing whole milk; performing an at least two-step centrifugal germ removal process after a standardization process of the whole milk is carried out.
  • germs are also removed from the cream contained in the fresh milk once, or, also advantageously, twice.
  • the at least two-step centrifugal removal of germs effects a high germ reduction of spoilage-relevant spore formers. For instance, in one liter of milk after the two-step centrifugal germ reduction, at most 1 Bacillus cereus spore per 10 ml of liquid from which germs have been removed, or fewer of these spores, is detectable. Precisely this aerobic spore former increases a hundred fold in a period of 6 days and impairs to a great extent the shelf life of the milk owing to sweet curdling. In this manner, a milk having a longer shelf life is provided which has a shelf life at a storage temperature T ⁇ 8° C.
  • the markedly increased shelf life period of a minimum of 20 days or more in accordance with the present disclosure, provides a milk having extended shelf life which is not subject to any flavor impairments owing to high-temperature heat treatment. Even the cream does not need to be high-temperature heat treated, but can be if desired.
  • the lactulose content achieved in the fresh milk having an extended shelf life produced according to the present disclosure, and the content of ⁇ -lactoglobulin are comparable with the corresponding contents in fresh milk.
  • the minimization of germ-rich concentrate, which is removed via the discontinuous emptyings of the separator drum, may, according to the present disclosure, be achieved by using a PRO+ system. That is to say, a system of the type of EP1786565 having fin bodies which are arranged radially outside a disk package of a separator. Thus, it is possible to discharge very small amounts of concentrate arising in a very large emptying interval.
  • the at least two-stage centrifugal germ removal in accordance with the present disclosure, can, in addition to the step of skimming, be integrated at various sites into a method for preserving fresh milk.
  • the germ removal steps need not follow one another.
  • skimming step is, in this context, only to be considered as a type of preliminary germ removal, but not as a complete germ removal step.
  • Germ removal in this context, of the present disclosure, means the targeted treatment of milk or skimmed milk for clarifying from solids, such as germs, spores, bacteria and the like, which includes using a separator, for example, a disk separator.
  • the liquid phase, or the influent milk is clarified from solids centrifugally. It is within the scope of the present disclosure to recirculate a substream of the liquid that is clarified in this manner to the feed of the germ removal separator, in order, for example, to further optimize the germ removal effect.
  • At least one germ removal step can proceed already before the skimming, whereas a second germ removal step is integrated into the method during processing of the skimmed milk.
  • germs can be removed from the whole milk in two successive centrifugal steps after standardization. That is to say, after feeding an amount of cream to the skimmed milk.
  • the cream is briefly heated to a temperature, for example, of between 100 and 140° C. This is not only to ensure freedom of the cream from germs, but also of the skimmed milk after remixing.
  • the cream can be heated briefly immediately after the skimming and before the quantitative division, such that germs are also removed from the excess cream.
  • an aseptic packaging that is known, is advantageous.
  • FIG. 1 shows a schematic sequence of a method for producing fresh milk.
  • FIG. 2 shows a schematic sequence of a first embodiment, according to the present disclosure, of a method for producing fresh milk having a longer shelf life.
  • FIG. 3 shows a simplified circuit diagram of an arrangement for operating the first embodiment of FIG. 2 .
  • FIGS. 4 a , 4 b show schematic sequences of two embodiments according to the present disclosure, of a method for producing fresh milk having a longer shelf life.
  • FIG. 5 shows a simplified circuit diagram of an arrangement for operating the embodiment of FIG. 4 a.
  • FIG. 1 shows a flow chart of a known production process for producing fresh milk.
  • Step 200 Stored raw milk 100 at a temperature of 2-8° C. is warmed or warmed up using a plate heat exchanger in step 200 to a skimming temperature of 50-60° C., for example, 55° C. Then, the raw milk is centrifugally separated in a separator into cream 310 and skimmed milk 360 in step 300 . Or, the milk is skimmed.
  • the cream 310 is then, according to the desired cream content of the milk, divided in step 320 , where excess cream, step 340 , can be stored, step 350 , if desired. Then, the cream is homogenized in step 330 in such a manner that a breakdown of fat balls for stability against creaming results.
  • the skimmed milk, step 360 is then mixed with the desired amount of cream, standardized, and in step 400 warmed or short-time heated to a temperature of 70-80° C., or, for example, 74° C. That is done by way of a plate heat exchanger, and in step 500 kept hot for a correspondingly long time. At this temperature, spoilage-relevant microorganisms are to be destroyed and unwanted enzymes inactivated.
  • the milk is then cooled, for example, using a plate heat exchanger, step 600 , down to 4-6° C., or, for example, 5° C., for storage, step 700 .
  • Aseptic packaging of the milk, step 800 in bottles or in aseptic drinking cartons and consumption of the packaged milk is possible in the course of 12 days.
  • FIG. 2 is a flow chart showing, in addition to the previously known steps, two germ reduction steps, 900 , 901 , that are added in accordance with an embodiment of a method of the present disclosure. These two germ reduction steps are integrated into the process before the skimming, or before skimming of the raw milk, step 300 .
  • the raw milk is freed from bacteria and spores in the two germ-removal steps 900 and 901 .
  • a germ removal, or removal of germs from the milk is thereby carried out at, for example, 55° C.
  • step 310 not only is substantially spore-free cream, step 310 , but also germ-free skimmed milk, step 360 , are thereby obtained.
  • the cream in the later course can be added back to the skimmed milk for standardization.
  • Pasteurization of the drinking milk after standardization can proceed, in this embodiment, at 74-85° C., or, for example, at 80° C., such that remaining spoilage-relevant microorganisms and unwanted enzymes can be correspondingly destroyed or inactivated.
  • FIG. 3 shows the circuit diagram of a plant which is operated according to the flow chart shown in FIG. 2 .
  • raw milk passes via a feed Z into a storage tank 1 in which the raw milk is stored at, for example, 4-6° C.
  • the raw milk is passed via subsection 2 a of a countercurrent-flow plate heat exchanger 2 , where the raw milk is warmed to a temperature of 50-60° C., or, for example, 55° C.
  • the raw milk is then transferred at this temperature into a first germ-removal separator 3 .
  • a coarse germ removal from the milk wherein the number of spoilage-relevant spore formers can be reduced by about 90%.
  • the raw milk is transferred into a second germ removal separator 4 .
  • this second germ removal step germs are reliably cleared in such a manner that at least Bacillus cereus spores are no longer detectable.
  • the raw milk from which germs have been removed is then skimmed by a skimming separator 5 in which the raw milk is separated into cream and skimmed milk.
  • the heat exchanger 9 can heat the cream to a temperature of 110-140° C., or, for example, 125° C., in order in this manner, to connect an additional thermal post-removal of germs.
  • a cleaning-in-process, or CIP of the plant can proceed via a separate feed line.
  • a quantitative division of the cream proceeds, wherein some of the cream can be removed from the process as excess cream E and stored.
  • further additional cream can be fed to the process.
  • the cream is passed into a homogenizer 11 .
  • the cream is then recirculated to the skimmed milk via a valve (not shown).
  • connection piece (not shown) as a connection of the skimmed milk line to the cream line.
  • the standardized fresh milk is then fed via a line to the plate heat exchanger 2 where it is warmed up on passage from for, example, 55° C., see section 2 b to, for example, 74° C., see section 2 c .
  • steam D is used, which introduces the required heat input in countercurrent by condensation.
  • the milk, for hot holding, is then passed via a further heat exchanger 7 .
  • the heating to, for example, 74° C. introduces a mild inactivation of spore formers.
  • T approximately 55° C.
  • Section 2 d can be designed as ice cooling using a coolant feed CF and a coolant outlet CO. Via an outlet A, the fresh milk that now has a longer shelf life is passed onto an aseptic packaging system.
  • Corresponding measurement and control devices for parameters such as, for example, pressure, germ count, cell count, temperature, motor power of the separators, have not been shown in the FIG. 3 circuit diagram for the sake of clarity.
  • the two germ-removal steps 900 , 901 occur at various sites of the process sequence and are integrated therein.
  • the first germ removal 900 proceeds before the skimming 300 or the separation of the raw milk into cream, step 310 , and skimmed milk, step 360
  • the germ-removal step 901 serves for removing germs from skimmed milk, step 360 .
  • the cream that is separated off, subsequently to the skimming step is additionally heated to, for example, 125° C. in order to ensure in this manner freedom of the cream from germs.
  • step 340 After the excess cream, step 340 , has been separated off, step 320 , a predetermined amount of cream is fed to the germ-free skimmed milk 360 . Then, the drinking milk is again warmed up, step 400 , in order to inactivate any remaining spoilage-relevant microorganisms or enzymes.
  • a hot holding step 500 then follows and also a cooling process, step 600 , in such a manner that the resultant drinking milk can be stored and packaged at a temperature of, for example, 5° C. or below.
  • a first germ removal from the raw milk proceeds before the separation and a second germ removal from the skimmed milk after the separation of cream and skimmed milk. Therefore, germs are removed separately from both components of fresh milk, cream and skimmed milk, in this process.
  • FIG. 5 shows the circuit diagram of a system which is operated according to the schematic shown in FIG. 4 a .
  • the raw milk analogously to FIG. 3 , is warmed to 55° C. in a plate heat exchanger 2 ′ and then subjected to coarse germ removal in a germ removal separator 3 ′.
  • the raw milk from which germs have been removed is skimmed by a skimming separator 5 ′ after the first germ removal step.
  • skimmed milk is passed into a second germ removal separator 4 ′ where the skimmed milk is again subjected to germ removal, separately from the cream.
  • a two-step centrifugal germ removal after standardization of the milk is with the scope of the present disclosure.
  • the applicant's model MSE 230-01-777 comes into consideration
  • the model CND-215-01-076 additionally converted to a PRO+ system, as described in E1786565, and the model CSE-230-01-777, come into consideration.
  • germ-removal and skimming separators continuously operating self-emptying disk separators are, for example, utilized.
  • a previously conventional Pasteur system can be retrofitted without problems with two additional germ-removal separators and corresponding heating and cooling devices for cream, in accordance with the present disclosure.
  • phase of bacteria and possibly a fraction of milk removed in the embodiment of the method according to the present disclosure may be subsequently discarded. Sterilization of this phase by heating, that is to say destroying the bacteria and recirculation of such a sterilized phase to the fresh milk from which germs have been removed may not be preferred, since this adversely affects the quality of the fresh milk, in particular the content thereof of ⁇ -lactoglobulin and lactulose.
  • ⁇ -Lactoglobulin is a whey protein which occurs in cow's milk.
  • a high content of ⁇ -lactoglobulin is an indicator of high milk quality. In the heating of the milk, denaturation of the milk protein occurs and consequently a lower content of whey proteins, and so also of ⁇ -lactoglobulin.
  • Lactulose is a byproduct of a rearrangement reaction of lactose which proceeds on heat treatment. Lactulose acts as a laxative and cannot be used by the human body. Lactulose is not present in raw milk. Therefore, a low lactulose content is an indicator of freshness and quality of the milk.
  • Pasteurized milk made 3810 mg/l ⁇ -lactoglobulin Pasteurized milk from raw milk from 5 mg/l lactulose which germs were removed ESL milk produced by 3980 mg/l ⁇ -lactoglobulin Still pasteurized filtration 9 mg/l lactulose milk ESL milk produced by 1490 mg/l ⁇ -lactoglobulin High-temperature direct heating 26 mg/l lactulose heat-treated milk
  • the pasteurized milk produced from raw milk from which germs were removed is equivalent in quality to pasteurized milk, or traditionally produced fresh milk.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Polymers & Plastics (AREA)
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US13/496,030 2009-09-16 2010-09-15 Method for producing fresh milk having a longer shelf life Abandoned US20120183658A1 (en)

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DE102009044030.5 2009-09-16
DE102009044030 2009-09-16
PCT/EP2010/063511 WO2011032957A1 (de) 2009-09-16 2010-09-15 Verfahren zur herstellung von länger haltbarer frischmilch

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EP (1) EP2477502B2 (enrdf_load_stackoverflow)
JP (2) JP2013504335A (enrdf_load_stackoverflow)
CN (1) CN102469802A (enrdf_load_stackoverflow)
AU (1) AU2010297385B2 (enrdf_load_stackoverflow)
DE (1) DE102010037550A1 (enrdf_load_stackoverflow)
WO (1) WO2011032957A1 (enrdf_load_stackoverflow)

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US20150342207A1 (en) * 2014-05-28 2015-12-03 Dmk Deutsches Milchkontor Gmbh Process for production of low microbial count milk products
JP2016505293A (ja) * 2012-11-15 2016-02-25 エクイテック ホールディング ビー．ブイ． 乳入り組成物を注出する方法、及びこの方法で使用するための使い捨て熱交換器
US20180092373A1 (en) * 2016-10-04 2018-04-05 IMB Inc. Methods and systems for generating a sterilized human milk product
US20200087690A1 (en) * 2017-03-17 2020-03-19 Jennewein Biotechnologie Gmbh A method of inhibiting isomerization of a reducing saccharide upon thermal treatment
CN111011491A (zh) * 2019-12-27 2020-04-17 光明乳业股份有限公司 一种冷藏牛奶及其冷杀菌方法
US20220258181A1 (en) * 2019-07-26 2022-08-18 Tetra Laval Holdings & Finance S.A. A centrifugal separator

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EP2477502B2 (de) 2009-09-16 2020-01-01 GEA Mechanical Equipment GmbH Verfahren zur herstellung von länger haltbarer frischmilch
WO2013069547A1 (ja) * 2011-11-07 2013-05-16 テトラ ラバル ホールディングス アンド ファイナンス エス エイ スキムミルク原料乳の製造装置及び製造法
BR112014010887A2 (pt) * 2011-11-07 2017-05-02 Tetral Laval Holdings & Finance Sa aparelho para produzir uma matéria-prima láctea para queijo
DK2661967T3 (en) 2012-05-11 2017-10-23 Dmk Deutsches Milchkontor Gmbh Process for making cheese milk
DK2679098T3 (en) * 2012-06-26 2017-10-23 Dmk Deutsches Milchkontor Gmbh MILK POWDER WITH A HIGH WHEEL PROTEIN INDEX
CN103385292A (zh) * 2013-08-12 2013-11-13 新疆西部牧业股份有限公司 一种湿法加工婴幼儿奶粉的方法
CN109393018A (zh) * 2018-12-17 2019-03-01 内蒙古蒙牛乳业（集团）股份有限公司 乳制品及其制备方法
CN113854356A (zh) * 2021-10-11 2021-12-31 光明乳业股份有限公司 一种富含活性物质的长保质期的鲜牛奶及其制备方法

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CN102469802A (zh) 2012-05-23
US20140272043A1 (en) 2014-09-18
WO2011032957A1 (de) 2011-03-24
EP2477502B1 (de) 2013-08-21
AU2010297385B2 (en) 2014-06-19
JP2016027821A (ja) 2016-02-25
US10285412B2 (en) 2019-05-14
JP2013504335A (ja) 2013-02-07
AU2010297385A1 (en) 2012-01-19

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