WO2015063764A1

WO2015063764A1 - Method and system for stabilization and preservation of milk by priming thermal treatment

Info

Publication number: WO2015063764A1
Application number: PCT/IL2014/050934
Authority: WO
Inventors: Ori Inbar; Yaara Kapp-Barnea; Dani KOLBER; Avi ZALTZ
Original assignee: S.C.R Engineers Ltd.
Priority date: 2013-10-30
Filing date: 2014-10-29
Publication date: 2015-05-07
Also published as: IL229152A

Abstract

A method and system for preserving the properties of raw milk are disclosed. The milk of a mammal such as a cow is extracted from the animal and subjected to sub-pasteurization, preferably at a temperature of 57 - 68 °C, while the milk is flowing to a cooling tank before any cooling of said milk is performed.

Description

METHOD AND SYSTEM FOR STABILIZATION AND PRESERVATION OF MILK BY PRIMING THERMAL TREATMENT

FIELD OF THE INVENTION

[1] This invention relates in general to methods and systems for extending the lifetime of raw milk. In particular, it relates to methods and systems in which the milk is subjected to preliminary sub-pasteurization prior to storage at low temperature.

[2] More particularly the present invention relates to a method and system for in-flow sub-pasteurization of raw milk which eventually result in a positive alkaline phosphatase test. It is emphasized that the system and method of the present invention is performed in a milking parlor or in dairy farm and results in improvements in quality of the milk, the curd's output and the coagulation properties of the same.

BACKGROUND OF THE INVENTION

[3] Conversion of liquid milk to cheese curd is performed by the addition of rennet or chymosin to coagulate the milk and the subsequent expulsion of the whey by syneresis.

[4] The coagulation properties of the milk such as the coagulation time and firmness of the coagulant (curd) are of great importance, as they influence the yield, quality, and shelf life of the cheese produced. These coagulation properties are dictated to a great extent by the content, state, and composition of the milk solids, mainly by the content of native (Le. not denatured) protein, particularly the denaturization state and arrangement of -, β-, and κ- caseins. The arrangement of the caseins in each cow's milk is primarily determined genetically. The state of the caseins and other coagulation factors such as fat and their availability for coagulation can be influenced by other factors such as the presence and concentration of microbes, pathogens, and protolithic/lipolytic enzymes that are found in the raw milk, either endogenously or as contaminants.

[5] The process of the deterioration of milk quality and the coagulation properties of milk are time-dependent. Normally, milk is stored in cooling containers in the milking parlor or processing plant for 1-2 days; in some cases, the storage can last for 4-5 days. During this time, the milk can deteriorate resulting in a low quality of the milk and the curd's output.

[6] In general, the deterioration process in milk quality is terminated by pasteurization at a temperature of >76 °C for at least 16 seconds. The absence of alkaline phosphatase (i.e., a negative alkaline phosphatase test) in the pasteurized milk is a generally accepted test for the success of the pasteurization. Unfortunately, pasteurization changes the properties of the milk and initiates its coagulation. Thus, pasteurization leads to the requirement that the pasteurized milk be immediately further processed.

[7] Sub-pasteurization, also known as thermization, is a method of treating raw milk by heating it to a temperature of 57 - 65° C for 15 seconds. Milk that has been sub-pasteurized produces a positive alkaline phosphatase test. Sub-pasteurization reduces the bacterial loading of the milk and inactivates several protolithic and lipolytic enzymes, while conserving many of the features of the raw milk. It can thus be used to extend the storage life of milk prior to its further processing by pasteurization or more severe heat treatments. Indeed, sub-pasteurization has been shown in industrial dairies to improve the quality of the milk.

[8] If the milk is cooled to and maintained at a temperature of 0 - 1 °C following sub- pasteurization, its storage time can be extended to 7 days without loss of quality. Sub- pasteurized milk must be maintained at low temperature prior to further heat treatment in order to retard the growth of aerobic spore-forming bacteria. The sub-pasteurization is beneficial nonetheless, because it encourages spores to germinate; since the subsequent heat treatment will destroy the vegetative cells, a greater level of destruction of bacterial spores is achieved in the end than would have otherwise occurred. Indeed, sub-pasteurization is accepted worldwide as a step in the processing of milk in dairy factories.

[9] Methods of milk processing by sub-pasteurization currently known in the art remain problematic, however; these methods are energy-inefficient in that the milk has to be cooled down and then reheated; the milk being processed remains in storage for a sufficiently long time that degradation of its quality is likely to occur; and the processing remains a batch rather than a continuous process. Thus, a method of milk processing that can utilize the advantages of sub-pasteurization without encountering any of these problems remains a long- felt, yet unmet, need.

[10] The following references are hereby incorporated by reference in their entirety. (1) Home, D. S.; Banks, J. M. "Rennet-induced Coagulation of Milk," Cheese: Chemistry, Physics and Microbiology, 3d Ed.; Fox, P. F.; McSweeney, P. L. H.; Cogan, T. M.; Guinee, T. P., eds.; New York: Academic, 2004; Volume 1, pp. 47-70. (2) Kubarsepp, I.; Henno, M.; Viinalass, H.; Sabre, D. "Effect of κ-casein and β-lactoglobulin genotypes on the milk rennet coagulation properties," Agronomy Research 2005, 3, 55-64. (3) Hallen, E. Coagulation Properties of Milk Association with Milk Protein Composition and Genetic Polymorphism. Uppsala: Doctoral Thesis, Faculty of Natural Resources and Agricultural Sciences, Department of Food Science, Swedish University of Agricultural Sciences, 2008.

(4) Cassandro, M.; Comin, A.; Ojala, M.; Dal Zotto, R.; De Marchi, M.; Gallo, L.; Carnier, P.; Bittante, J. "Genetic Parameters of Milk Coagulation Properties and Their Relationships with Milk Yield and Quality Traits in Italian Holstein Cows," Dairy Sci. 2007, 91, 371-376.

(5) Verdier-Metz, I.; Coulon, J.-B.; Pradel, P. "Relationship between milk fat and protein contents and cheese yield," Anim. Res. 2001, 50, 365-371. (6) Leitner, G.; Merina, U.; Jacobya, S.; Bezman, D.; Lemberskiy-Kuzin, L.; Katz, G. "Real-time evaluation of milk quality as reflected by clotting parameters of individual cow's milk during the milking session, between day-to-day and during lactation," Animal 2013, 7, 1551-1558. (7) Leitner,

G. ; Merina, U.; Lemberskiy-Kuzin, L.; Bezman, D.; Katz, G. "Real-time visual/near-infrared analysis of milk-clotting parameters for industrial applications," Animal 2012, 6, 1170-7. (8) Wedholm, A.; Larsen, L. B.; Lindmark-Mansson, H.; Karlsson, A. H.; Andren, A. "Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows," J. Dairy Sci. 2006, 89, 3296-3305. (9) Okigbo, L. M.; Richardson, G. H.; Brown, R. J.; Ernstrom, C. A. "Effects of pH, Calcium Chloride, and Chymosin Concentration on Coagulation Properties of Abnormal and Normal Milk," /. Dairy Sci. 1985, 68, 2527-2533. (10) Guinee, T. P.; Gorry, C. B.; O'Callaghan, D. J.; O'Kennedy, B. T.; O'Brie, N.; Fenelon, M. A. "The effects of composition and some processing treatments on the rennet coagulation properties of milk," Int. J. Dairy Tech. 1997, 50, 99-106. (11) Mussa, D. M.; Ramaswamy,

H. S. "Ultra High Pressure Pasteurization of Milk: Kinetics of Microbial Destruction and Changes in Physico-chemical Characteristics," LWT - Food Sci. Tech. 1997, 30, 551-557. (12) Walstra, P.; Geurts, T. J.; Noomen, A. Dairy Technology: Principles of Milk Properties and Processes; New York: CRC, 1999. (13) Wilson, G. S. 'The Pasteurization of Milk," Br. Med. J. 1943, 1, 261-262. (14) Krauss, W. E.; Erb, J. H.; Washburn, R. G. "Studies on the Nutritive Value of Milk. Π. The Effect of Pasteurization on Some of the Nutritive Properties of Milk", Ohio Agricultural Experiment Station Bulletin No. 518, 1933, p. 30.

(15) Kosikowski, Cheese and Fermented Milk Foods; Ann Arbor, MI: Edwards Bros., 1966.

(16) Zeuther, P., Bugh-Surensen, L., Eds. Food Preservation Techniques; New York: CRC Press, 2003. (17) Humbert, E. S.; Blankenage, G.; Gebre-Egziabher, A. Sub-pasteurization Heating (Thermization) for Extended Storage of Raw Milk. Canadian Dairy Commission: University of Saskatchewan Dairy Research Program, Department of Applied Microbiology and Food Science, March 198S. (18) Rich, R. "Keeping It Raw: Local Artisan Cheesemakers Seek New Traditions," Mountain View Voice, Mountain View, CA, 5 Sep 2003. (19) Sun, D.-W. Thermal Food Processing: New Technologies and Quality Issues. New York: CRC Press, 2006. (20) Early, R. The Technology of Dairy Products, 2d Ed., pp. 13-14. London: Thomson Scientific, 1998. (21) Dixon, P. H. European Systems for the Safety of Raw Milk Cheese; report presented to the Vermont Cheese Council, 28 Nov. 2000.

SUMMARY OF THE INVENTION

[11] It is an object of the invention to disclose a system for in-fiow sub-pasteurization of raw milk, comprising: milk extracting means for extracting raw milk from a mammal; a storage container; tubing in fluid connection with said milk extracting means; an in-flow heater disposed about at least a portion of said tubing so as to heat said raw milk passing therethrough to sub-pasteurization temperature before said milk is cooled to storage temperature; wherein said in-flow heater heats said raw milk to said sub-pasteurization temperature after said raw milk is extracted from said mammal, before any cooling of said raw milk takes place and while said milk is flowing to said storage container.

[12] It is a further object of the invention to disclose a system as defined in any of the preceding, further comprising cooling means adapted to cool said milk; such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature.

[13] In some embodiments of the invention, said cooling means is adapted to cool at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

[14] In some embodiments of the invention, said in-flow heater is integrated with a cooling system, said cooling system is adapted to cool at least a portion of said milk, such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature.

[15] In some embodiments of the invention, said cooling means cools the temperature of milk to about 0 - about 8°C.

[16] It is a further object of the invention to disclose such a system, wherein (a) the energy yield is said heating is high; and, (b) the amount of time required to reach said sub- pasteurization temperature is substantially small. [17] It is a further object of the invention to disclose such a system, wherein said milk extracting means is selected from a group consisting of a milking cluster or individual quarter milking and any combination thereof.

[18] It is a further object of the invention to disclose a system as defined in any of the preceding, wherein said in-flow heater is disposed about at least a portion of said tubing so as to heat milk passing through at least a portion of said tubing to a temperature of about 57 - about 68°C. In some embodiments of the invention, said in-flow heater is disposed about at least a portion of said tubing so as to heat milk passing through said tubing to a temperature of about 60 - about 65 °C.

[19] It is a further object of the invention to disclose a system as defined in any of the preceding, wherein said in-flow heater is disposed about at least a portion of said tubing so as to heat milk passing through said tubing to said sub-pasteurization temperature for about 10 - about 20 seconds.

[20] It is a further object of the invention to disclose a system as defined in any of the preceding, wherein the amounts of said raw milk being heated is in range of about 20 ml to about 200 L of said raw milk.

[21] It is a further object of the invention to disclose a system as defined in any of the preceding, wherein the volumetric flow rate of said raw milk being heated is about 0.1 L/S to about 200L/S of said raw milk.

[22] It is a further object of the invention to disclose a system as defined in any of the preceding, wherein the temperature of said raw milk being extracted from said mammal is in the range of 35 °c to about 40°c.

[23] It is a further object of the invention to disclose a system as defined in any of the preceding, wherein the coagulation properties of said heated milk is improved in the range of about 25% to about 500% as measured by coagulation time and curd firmness.

[24] It is a further object of the invention to disclose a system as defined in any of the preceding, further comprising: and an in-flow chiller disposed about at least a portion of said tubing so as to cool milk passing therethrough; such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature. In some embodiments of the invention, said in-flow chiller is disposed about at least a portion of said tubing so as to cool said milk passing therethrough to a temperature of about 0 - about 8°C. [25] In some embodiments of the invention, said in-flow chiller is adapted to cool at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

[26] It is a further object of the invention to disclose a system as defined in any of the preceding, wherein said in-flow heater is an add-on system to a conventional milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof.

[27] It is a further object of the invention to disclose a system as defined in any of the preceding, wherein said system is selected from a group consisting of a conventional milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof

[28] It is a further object of the invention to disclose a system as defined in any of the preceding, wherein said system is provided in dairy farm

[29] It further an object of the present invention to disclose a method for in-flow sub- pasteurization of raw milk, comprising obtaining raw milk from a mammal at body temperature and in-flow sub-pasteurizing at least a portion of said raw milk while said milk is flowing to a storage location; wherein said step of sub-pasteurizing said raw milk is performed while said milk is flowing to a storage location before any cooling of said raw milk is performed.

[30] It is a further object of the invention to disclose such a method, wherein said step of in-flow sub-pasteurizing said raw milk is performed by an in-flow heater.

[31] It is a further object of the invention to disclose such a method, wherein said in-flow heater is an add-on system to a conventional milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof.

[32] It is a further object of the invention to disclose such a method, further comprising step of cooling at least a portion of said raw milk in-flow while said milk is flowing to said storage location, subsequent to said step of sub-pasteurizing.

[33] It is a further object of the invention to disclose such a method, wherein said step of cooling comprises cooling at least a portion of said milk first to a temperature in the range of about 37 °c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

[34] It is a further object of the invention to disclose such a method, wherein said step of cooling comprises directly cooling said milk to a temperature of about 0 - about 8°C. [35] It is a further object of the invention to disclose such a method, wherein said mammal is selected from a group consisting of a cow, goat, camel, buffalo, bison, yak, sheep, goats, camels, deer, llama, alpacas and any combination thereof.

[36] It is a further object of the invention to disclose such a method as defined in any of the preceding, wherein said step of obtaining raw milk at body temperature is performed by means selected from a group consisting of milking cluster or individual quarter milking, milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof.

[37] It is a further object of the invention to disclose such a method as defined in any of the preceding, wherein said step of obtaining raw milk at body temperature is performed in dairy farm

[38] It is a further object of the invention to disclose such a method as defined in any of the preceding, wherein said step of sub-pasteurizing comprises heating at least a portion of said raw milk to a temperature of about 57 - about 68°C. In some embodiments of the invention, said step of sub-pasteurizing comprises heating said raw milk to a temperature of about 60 - about 65 °C.

[39] It is a further object of the invention to disclose such a method as defined in any of the preceding, wherein said step of sub-pasteurizing comprises heating at least a portion of said raw milk to a temperature of about 57 - about 68°C for about 10 - about 20 seconds. In some embodiments of the invention, said step of sub-pasteurizing comprises heating at least a portion of said raw milk to a temperature of about 60 - about 65 °C for about 10 - about 20 seconds.

[40] It is a further object of the invention to disclose such a method as defined in any of the preceding, wherein said storage location is a cooling tank.

[41] It is a further object of the invention to disclose such a method as defined in any of the preceding, further object of the invention to disclose such a method as defined in any of the preceding, wherein said mammal is selected from a group consisting of a cow, goat, camel, buffalo, bison, yak, sheep, goats, camels, deer, llama, alpacas and any combination thereof.

[42] It is a further object of the invention to disclose such a method as defined in any of the preceding, comprising cooling said raw milk in-flow while said milk is flowing to said storage location subsequent to said step of sub-pasteurizing. In some embodiments of the invention, said step of cooling comprises cooling to a temperature of about 0 - about 8°C. [43] It is a further object of the invention to disclose such a method as defined in any of the preceding, wherein said step of sub-pasteurizing said raw milk is performed to small amounts of said raw milk, such that (a) the energy yield is said heating is high; and, (b) the amount of time required to reach said sub-pasteurization temperature is substantially small.

[44] It is a further object of the invention to disclose such a method as defined in any of the preceding, wherein the amounts of said raw milk being heated is in the range of about 20ml to about 200 L.

[45] It is a further object of the invention to disclose such a method as defined in any of the preceding, wherein the volumetric flow rate of said raw milk being heated is in the range of about 0.1 L/S to about 200L/S of said raw milk.

[46] It is a further object of the invention to disclose such a method as defined in any of the preceding, wherein the coagulation properties of said heated milk is improved in the range of about 25% to about 500% as measured by coagulation time and curd firmness.

[47] Another object of the present invention is to discloses in a milking system comprising:

a. milk extracting means for extracting raw milk from a mammal;

b. a storage container;

c. tubing in fluid connection with said milk extracting means and said storage container;

an in-flow sub-pasteurization system of raw milk, comprising

d. an in-flow heater disposed about at least a portion of said tubing so as to heat said raw milk passing therethrough to sub-pasteurization temperature before said milk is cooled to storage temperature;

e. wherein said in-flow heater heats said raw milk to said sub-pasteurization temperature after said raw milk is extracted from said mammal, before any cooling of said raw milk takes place and while said milk is flowing to said storage container.

[48] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said milking system is selected from a group consisting of a milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof.

[49] It is a further object of the invention to disclose such a system as defined in any of the preceding, further comprising cooling means adapted to cool said milk; such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature.

[50] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said cooling means is adapted to cool at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

[51] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said in-flow heater is integrated with a cooling system, said cooling system is adapted to cool at least a portion of said milk, such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature.

[52] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said cooling system is adapted to cool at least a portion of said milk to a sub-ambient temperature of about 0 - about 8°C.

[53] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said mammal is selected from a group consisting of a cow, goat, camel, buffalo, bison, yak, sheep, goats, camels, deer, llama, alpacas and any combination thereof.

[54] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said milk extracting means is selected from a group consisting of a milking cluster or individual quarter milking, milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof.

[55] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said in-flow heater is disposed about at least a portion of said tubing so as to heat at least a portion of said raw milk passing through said tubing to a temperature of about 57 - about 68°C.

[56] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said in-flow heater is disposed about at least a portion of said tubing so as to heat said at least a portion of raw milk passing through said tubing to a temperature of about 60 - about 65 °C.

[57] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said in-flow heater is disposed about at least a portion of said tubing so as to heat at least a portion of said raw milk passing through said tubing to said sub- pasteurization temperature for about 10 - about 20 seconds.

[58] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein the amounts of said raw milk being heated is in the range of about 20 ml to about 200 L of said raw milk.

[59] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein the volumetric flow rate of said raw milk being heated is in the range of about 0.1 L/S to about 200L/S of said raw milk.

[60] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein the temperature of said raw milk being extracted is in the range of 37°c to about 40°c.

[61] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein the coagulation properties of said heated milk is improved in the range of about 25% to about 500% as measured by coagulation time and curd firmness.

[62] It is a further object of the invention to disclose such a system as defined in any of the preceding, further comprising cooling means adapted to cool said milk to sub-ambient temperature; such that said cooling is performed after at least a portion of said raw milk is heated to said sub-pasteurization temperature.

[63] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said cooling means is adapted to cool the temperature of milk to about 0 - about 8°C.

[64] It is a further object of the invention to disclose such a system as defined in any of the preceding, further comprising: an in-flow chiller disposed about at least a portion of said tubing so as to cool milk passing therethrough; such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature.

[65] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said in-flow chiller is disposed about at least a portion of said tubing so as to cool said milk passing therethrough to a temperature of about 0 - about 8°C.

[66] It is a further object of the invention to disclose such a system as defined in any of the preceding, wherein said in-flow chiller is adapted to cool at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

BRIEF DESCRIPTION OF THE DRAWINGS

[67] The invention will now be described with reference to the drawings, wherein:

[68] FIG. 1 presents a schematic block diagram of the method herein disclosed; and,

[69] FIG. 2 presents a schematic block diagram of one embodiment of the system herein disclosed.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[70] In the following description, various aspects of the invention will be described. For the purposes of explanation, specific details are set form in order to provide a thorough understanding of the invention. It will be apparent to one skilled in the art that there are other embodiments of the invention that differ in details without affecting the essential nature thereof. Therefore the invention is not limited by that which is illustrated in the figure and described in the specification, but only as indicated in the accompanying claims, with the proper scope determined only by the broadest interpretation of said claims.

[71] The method disclosed herein comprises obtaining raw milk from a mammal (e.g. a cow, goat, camel, buffalo, bison, yak, sheep, goats, camels, deer, llama, alpacas and any combination thereof) by any means known in the art, and then performing in-flow priming sub-pasteurization prior to the cooling of the milk. That is, the sub-pasteurization is performed en route to the cold storage tank in the tube used to transfer the milk to the storage tank. In preferred embodiments of the invention the step of sub-pasteurization comprises heating the milk to a temperature of 57 - 68°C (in the most preferred embodiments, to a temperature of 60 - 65 °C) for a short period, typically 10 - 20 seconds. In more preferred embodiments of the method, it comprises a step of cooling the milk in-flow following the sub-pasteurization, that is, the milk is cooled to its storage temperature in the tubes used to transfer the milk to the storage tank. In the most preferred embodiments, the step of cooling comprises cooling the milk to the temperature at which it will be stored, typically 0 - 8°C.

[72] The method thus provides a significant energy savings relative to methods mat cool the milk and then heat it for sub-pasteurization or pasteurization, since in the method herein disclosed, the step of sub-pasteurization only requires heating the milk from body temperature (35 - 40 °C) rather than from 0 - 8°C , and the method herein disclosed eliminates one step of cooling, since the sub-pasteurization is performed during the transfer of the milk to cold storage rather than after the milk has been stored at low temperature. In addition, since the sub-pasteurization is performed on the milk en route to the cooling tank, it is performed on a relatively small volume of milk and in a continuous process.

[73] The term "about" refers hereinafter to a range of 25% below or above the referred value.

[74] The term "coagulation properties" refers hereinafter to the following two parameters: (i) the coagulation time; and, (ii) the curd's firmness.

[75] It is important to emphasize that the present invention relates to a method and system for in-flow sub-pasteurization of raw milk which eventually result in a positive alkaline phosphatase test. It is emphasized that the system and method of the present invention is performed in a milking parlor or in dairy farm and results in improvements in quality of the milk, the curd's output and the coagulation properties of the same.

[76] According to one embodiment of the present invention, the device and method provided can be utilized in a milking parlor or in dairy farm. According to another embodiment, the in-flow sub-pasteurization of raw milk as described hereinafter can be an add-on system to a conventional common used milking parlor.

[77] Reference is now made to FIG. 1, which presents a schematic block diagram of the temperature of the milk during the various steps of a preferred embodiment of the method herein disclosed. The milk is removed (100) from the animal at body temperature (preferably 37 - 40 °C) and immediately transferred for sub-pasteurization, preferably at 57 - 68°C (110). The sub-pasteurized milk is then cooled (120), preferably to 0 - 8°C. The cooling is preferably performed while the milk is being transferred to local (i.e. at the dairy) cool storage (130), also preferably at 0 - 8°C. The cold milk is collected, stored, and transferred to the dairy factory for pasteurization (140) or other processing.

[78] It should be emphasized that it is within the core concept of the present invention wherein the cooling is adapted to cool at least a portion of the milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C . According to another embodiment, the milk is cooled directly to the storage temperature (about 0 - about 8°C) in a single step. [79] Reference is now made to FIG. 2, which presents a schematic block diagram of the essential features of one non-limiting embodiment of a system for performing the method disclosed herein in a milidng parlor 280.

[80] Milk is extracted from the animal by milk extraction means 200 (i.e., a Milking cluster or individual quarter milking). The milk extraction means can be any such means known in the art, e.g. a milking cluster or an individual quarter milking. The milk is extracted to a milking system 210 which can be any system known to the art such as milking parlor, automatic milking parlor, pipline milking system (RTS) or one or more single cow milking robots. Then, the milk is transferred at body temperature (typically 35 - 40 °C) to standard tubing 220. In-flow heater 230 is disposed about at least a part of tubing 220. While the milk passes through that part of the tubing about which the in-flow heater is disposed, it is thereby heated to sub-pasteurization temperature (preferably 57 - 68°C, more preferably 60 - 65 °C, most preferably 63 °C), typically for 10 - 20 seconds.

[81] The milk continues to flow through tubing 240 into flow milk chiller 250 which cools the raw milk down to 0°C-8°C.

[82] According to one embodiment, the cooling means (e.g., the chiller 250) is adapted to cool at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

[83] According to another embodiment, said in-flow heater 230 is integrated with a cooling system (e.g., the chiller 250). Said cooling system is adapted to cool at least a portion of said milk, such that said cooling is performed after said raw milk is heated to said sub- pasteurization temperature. According to said embodiment, the milk is cooled directly to the storage temperature (about 0 - about 8°C) in a single step.

[84] The milk than continues to flow through tubing 260 into a storage container 270. In preferred embodiments of the invention, it comprises cooling means to cool milk held within storage container 270 to sub-ambient temperature, most preferably 0 - 8°C . The cooling means can be any appropriate means known in the art, e.g. the storage container can comprise standard refrigeration apparatus, or it can be placed within a refrigerated storage area.

[85] In preferred embodiments, prior to the milk entering the storage container, it passes through tubing 240 about which an in-flow chiller 250 is disposed. The in-flow chiller cools the milk as it passes, preferably to 0 - 8°C . The milk then flows through tubing 260 to storage container 270. The milk is stored in storage container 260 until it is transferred for use or further processing, e.g. transfer to a factory for pasteurization.

[86] According to some embodiments the milk extraction means 200 (i.e., a Milking cluster or individual quarter milking).

[87] The method and system herein disclosed thus provide a significant energy savings over methods known in the art. Not only is there only a single stage of cooling, since the sub-pasteurization is performed on milk at body temperature, but the sub-pasteurization and cooling are performed in-flow, that is, continuously and on small volumes of milk rather than by batch processes that require heating and cooling over large temperature ranges of much larger volumes of liquid.

[88] As mentioned above, the present preliminary sub-pasteurization device and method inherently comprise the following advantages:

a. Energy yield - the present preliminary sub-pasteurization device and method utilizes the cow's body temperature to elevate relatively small ΔΕ (37°C -40°C to 57°C - 68°C). Thus, the need to cool down the milk from ~ 37°C -40°C (normal cows' body temperature) to 8°C-0 °C (recommended cooling storage and transportation tanks temperature) and then to heat it up to 57°C -68 °C (sub-pasteurization temperature) and finally to cool it down again to 8°C -0°C in the storage before pasteurization temperature elevation (68°C -75°C) is avoided.

b. Milk quality fixation - avoids the milk's proteins degradation and milk's coagulation properties deterioration. Therefore, the coagulation properties and products shelf life is improved, in approx. more than the 7-10%.

c. Arrival to the required\target temperature almost immediately - the present preliminary sub-pasteurization device and method heats a relatively small milk bulk volume in a continuous process, followed by in- flow cooling of the same bulk, before arriving the storage cooling tank This enables a relative immediate arrival time to target temperature. In other words, the milk is almost immediately in the required/desired temperature, without lingering in non-ideal temperature.

d. Improved coagulation parameters - according to the device and method of the present invention the following is improved (i) a 7-10% increase in the curd's output; (ii) more than 100% increase in the coagulation time; and, (iii) more than 200% increase in the curd's firmness (as measured by means of an Optigraph). [89] In the foregoing description, embodiments of the invention, including preferred embodiments, have been presented for the purpose of illustration and description. They are not intended to be exhaustive or to limit the invention to the precise form disclosed. Obvious modifications or variations are possible in light of the above teachings. The embodiments were chosen and described to provide the best illustration of the principals of the invention and its practical application, and to enable one of ordinary skill in the art to utilize the invention in various embodiments and with various modifications as are suited to the particular use contemplated. All such modifications and variations are within the scope of the invention as determined by the appended claims when interpreted in accordance with the breadth they are fairly, legally, and equitably entitled.

Claims

We claim:

A system for in-flow sub-pasteurization of raw milk, comprising:

milk extracting means for extracting raw milk from a mammal;

a storage container;

tubing in fluid connection with said milk extracting means;

an in-flow heater disposed about at least a portion of said tubing so as to heat said raw milk passing therethrough to sub-pasteurization temperature before said milk is cooled to storage temperature; and,

wherein said in-flow heater heats said raw milk to said sub-pasteurization temperature after said raw milk is extracted from said mammal, before any cooling of said raw milk takes place and while said milk is flowing to said storage container.

The system according to claim 1, further comprising cooling means adapted to cool at least a portion of said milk; such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature.

The system according to claim 2, wherein said cooling means is adapted to cool at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

The system according to claim 1, wherein said in-flow heater is integrated with a cooling system, said cooling system is adapted to cool at least a portion of said milk, such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature. The system according to claim 4, wherein said cooling system is adapted to cool at least a portion of said milk to a sub-ambient temperature of about 0 - about 8°C.

The system according to claim 2, wherein said cooling means is adapted to cool the temperature of milk to about 0 - about 8°C.

The system according to claim 1, wherein said mammal is selected from a group consisting of a cow, goat, camel, buffalo, bison, yak, sheep, goats, camels, deer, llama, alpacas and any combination thereof.

The system according to claim 1, wherein said milk extracting means is selected from a group consisting of a milking cluster or individual quarter milking. The system according to claim 1, wherein said in-flow heater is disposed about at least a portion of said tubing so as to heat at least a portion of said raw milk passing through said tubing to a temperature of about 57 - about 68°C.

The system according to claim 9, wherein said in-flow heater is disposed about at least a portion of said tubing so as to heat at least a portion of said raw millc passing through said tubing to a temperature of about 60 - about 65 °C.

The system according to claim 1, wherein said in-flow heater is disposed about said at least a portion of tubing so as to heat at least a portion of said raw milk passing through said tubing to said sub-pasteurization temperature for about 10 - about 20 seconds.

The system according to claim 1, wherein the amounts of said raw milk being heated is in the range of about 20 ml to about 200 L of said raw milk.

The system according to claim 1, wherein the volumetric flow rate of said raw milk being heated is in the range of about 0.1 L/S to about 200L/S of said raw milk.

The system according to claim 1, wherein the temperature of said raw milk being extracted from said mammal is in the range of about 37°c to about 40°c.

The system according to claim 1, wherein the coagulation properties of said heated milk is improved in the range of about 25% to about 500% as measured by coagulation time and curd firmness.

The system according to claim 1, wherein said in-flow heater is an add-on system to a conventional milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof.

The system according to claim 1, wherein said system is provided in dairy farm.

The system according to claim 1, wherein said system is at least one selected from a group consisting of a milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof.

The system according to claim 1, further comprising:

an in-flow chiller disposed about at least a portion of said tubing so as to cool milk passing therethrough; such that said cooling is performed after at least a portion of said raw milk is heated to said sub-pasteurization temperature. The system according to claim 19, wherein said in-flow chiller is disposed about at least a portion of said tubing so as to cool said milk passing therethrough to a temperature of about 0 - about 8°C.

The system according to claim 19, wherein said in-flow chiller is adapted to cool at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

A method for preserving the properties of raw milk, comprising:

obtaining raw milk from a mammal at body temperature; and,

in-flow sub-pasteurizing at least a portion of said raw milk;

wherein said step of sub-pasteurizing said raw milk is performed while said milk is flowing to a storage location before any cooling of said raw milk is performed. The method according to claim 22, wherein said step of in-flow sub-pasteurizing said raw milk is performed by an in-flow heater.

The method according to claim 23, wherein said in-flow heater is an add-on system to a conventional milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof.

The method according to claim 22, further comprising step of cooling at least a portion of said raw milk in-flow while said milk is flowing to said storage location, subsequent to said step of sub-pasteurizing.

The method according to claim 25, wherein said step of cooling comprises cooling at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

The method according to claim 25, wherein said step of cooling comprises directly cooling said milk to a temperature of about 0 - about 8°C.

The method according to claim 22, wherein said mammal is selected from a group consisting of a cow, goat, camel, buffalo, bison, yak, sheep, goats, camels, deer, llama, alpacas and any combination thereof.

The method according to claim 22, wherein said step of obtaining raw milk at body temperature is performed in at least one selected from a group consisting of milking cluster or individual quarter milking, milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof. The method according to claim 22, wherein said step of obtaining raw milk at body temperature is performed in dairy farm.

The method according to claim 22, wherein said step of sub-pasteurizing comprises heating said raw milk to a temperature of about 57 - about 68°C, more preferably about 60 - about 65 °C.

The method according to claim 22, wherein said step of sub-pasteurizing comprises heating said raw milk to a temperature of about 57 - about 68°C for about 10 - about 20 seconds, more preferably 60 - about 65 °C for about 10 - about 20 seconds.

The method according to claim 22, wherein said storage location is a cooling tank.

The method according to claim 36, wherein the volumetric flow rate of said raw milk being heated is in the range of about 0.1 L/S to about 200L/S of said raw milk.

In a milking system, comprising:

milk extracting means for extracting raw milk from a mammal;

a storage container;

tubing in fluid connection with said milk extracting means and said storage container; an in-flow sub-pasteurization system of raw milk, comprising

an in-flow heater disposed about at least a portion of said tubing so as to heat at least a portion of said raw milk passing therethrough to sub-pasteurization temperature before said milk is cooled to storage temperature; wherein said in-flow heater heats said raw milk to said sub-pasteurization temperature after said raw milk is extracted from said mammal, before any cooling of said raw milk takes place and while said milk is flowing to said storage container;

further wherein said raw milk is heated during passage through said in-flow heater. The system according to claim 35, wherein said milking system is selected from a group consisting of a milking parlor, stanchion barn milking (RTS) system, milking robot and any combination thereof.

The system according to claim 35, further comprising cooling means adapted to cool said milk; such that said cooling is performed after said raw milk is heated to said sub- pasteurization temperature. The system according to claim 37, wherein said cooling means is adapted to cool at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.

The system according to claim 35, wherein said in-flow heater is integrated with a cooling system, said cooling system is adapted to cool at least a portion of said milk, such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature. The system according to claim 39, wherein said cooling system is adapted to cool at least a portion of said milk to a sub-ambient temperature of about 0 - about 8°C.

The system according to claim 35, wherein said cooling means is adapted to cool the temperature of said raw milk to about 0 - about 8°C.

The system according to claim 35, wherein said mammal is selected from a group consisting of a cow, goat, camel, buffalo, bison, yak, sheep, goats, camels, deer, llama, alpacas and any combination thereof.

The system according to claim 35, wherein said milk extracting means is selected from a group consisting of a milking cluster or individual quarter milking.

The system according to claim 35, wherein said in-flow heater is disposed about at least a portion of said tubing so as to heat at least a portion of said raw milk passing through said tubing to a temperature of about 57 - about 68°C, more preferably about 60 - about 65 °C. The system according to claim 35, wherein said in-flow heater is disposed about at least a portion of said tubing so as to heat at least a portion of said raw milk passing through said tubing to said sub-pasteurization temperature for about 10 - about 20 seconds.

The system according to claim 35, wherein the amounts of said raw milk being heated is in range of about 20 ml to about 200 L of said raw milk.

The system according to claim 35, wherein the volumetric flow rate of said raw milk being heated is in the range of about 0.1 L/S to about 200L/S of said raw milk.

The system according to claim 35, wherein the temperature of said raw milk being extracted from said mammal is in the range of about 37°c to about 40°c.

The system according to claim 35, wherein the coagulation properties of said heated milk is improved in the range of about 25% to about 500% as measured by coagulation time and curd firmness. The system according to claim 35, further comprising:

an in-flow chiller disposed about at least a portion of said tubing so as to cool at least a portion of milk passing therethrough; such that said cooling is performed after said raw milk is heated to said sub-pasteurization temperature.

The system according to claim 50, wherein said in-flow chiller is disposed about at least a portion of said tubing so as to cool at least a portion of said milk passing therethrough to a temperature of about 0 - about 8°C.

The system according to claim 51, wherein said in-flow chiller is adapted to cool at least a portion of said milk first to a temperature in the range of about 37°c to about 40°c and then to a sub-ambient temperature of about 0 - about 8°C.