WO1992021245A1 - Produit laitier concentre et sterilise - Google Patents
Produit laitier concentre et sterilise Download PDFInfo
- Publication number
- WO1992021245A1 WO1992021245A1 PCT/US1992/004502 US9204502W WO9221245A1 WO 1992021245 A1 WO1992021245 A1 WO 1992021245A1 US 9204502 W US9204502 W US 9204502W WO 9221245 A1 WO9221245 A1 WO 9221245A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- concentrate
- volume
- feedstock
- fresh
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 70
- 239000008267 milk Substances 0.000 title claims abstract description 70
- 210000004080 milk Anatomy 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 claims abstract description 51
- 238000003860 storage Methods 0.000 claims abstract description 22
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 11
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000012141 concentrate Substances 0.000 claims description 77
- 239000006071 cream Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000008939 whole milk Nutrition 0.000 claims description 16
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 235000020183 skimmed milk Nutrition 0.000 claims description 13
- 238000001879 gelation Methods 0.000 claims description 12
- 235000020121 low-fat milk Nutrition 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 8
- 235000020122 reconstituted milk Nutrition 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 5
- 235000020185 raw untreated milk Nutrition 0.000 claims description 5
- 230000002269 spontaneous effect Effects 0.000 claims description 2
- 235000019219 chocolate Nutrition 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 238000005057 refrigeration Methods 0.000 abstract description 4
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 24
- 239000013049 sediment Substances 0.000 description 23
- 229910000397 disodium phosphate Inorganic materials 0.000 description 5
- 235000019800 disodium phosphate Nutrition 0.000 description 5
- 239000001509 sodium citrate Substances 0.000 description 5
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 5
- 239000001488 sodium phosphate Substances 0.000 description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 3
- 238000009455 aseptic packaging Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 241000124008 Mammalia Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 238000005112 continuous flow technique Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1427—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
Definitions
- the invention relates to an improved method for concentrating fresh milk products and aseptically packaging the concentrates.
- the improved packaged products are free of stabilizers and keep at grocery shelf temperatures for several months without age gelation.
- the concentrates can be reconstituted with water to make fresh-tasting milk that has the mouth-feel of fresh milk and is consumer-acceptable as "fresh milk”.
- the method comprises concentrating fresh milk by reverse osmosis, sterilizing under UHT conditions, homogenizing and aseptically packaging.
- Milk products such as whole milk, low fat milk and skim milk are generally preferred by the consumer in their fresh form.
- fresh milk products have drawbacks because the fresh products do not keep for more than a few days and must be kept under virtually constant refrigeration during those few days.
- the Ranjith patent, USP 4,921,717 relates to concentrating milk by evaporation and subsequently packaging the concentrate aseptically.
- the present invention relates to a packaged concentrated sterile milk product and to a new process for production of packaged concentrated sterile milk products.
- Concentrated sterile milk of the invention is a dairy product which will have a worldwide market. It has proved particularly valued for its long keeping properties without refrigeration and the fact that it will retain its fresh qualities for these long periods. This is especially important in many countries without their own dairy industries, where the product of the invention will be diluted for use in place of fresh milk, or used as is for coffee cream.
- the production process for manufacturing and packaging the inventive concentrated sterile milk involves the separation of water from the milk supply by pumping the milk supply stream through reverse osmosis (RO) filters until the solids content is as desired; passing the milk concentrate through a UHT (Ultra High Temperature) sterilization process, and aseptically packaging the concentrated sterile milk into containers sized to fit the market segment as needed.
- Packaging may be in packages as small as 1 ounce to 1 gallon for home or other use, or in up to 300 gallon bulk packages for export or interplant shipment.
- the superior color and flavor of the concentrated sterile milk product of the invention has now been recognized.
- the product also has the advantage of not using stabilizers or other additives to prevent gelation during long term storage.
- This invention provides a process which removes only water from the milk and therefore leaves the balance of all other elements as in the original milk. It is believed that this balance is responsible for natural prevention of gelation during storage.
- the present invention provides a process for producing a concentrated sterile milk product comprising the following steps of
- water may be added to reconstitute the product, returning it to a normal solids content for use as fresh milk.
- the process of the present invention is a process for making aseptically packaged concentrated milk from fresh milk feedstock comprising (a) concentrating the fresh milk feedstock by reverse osmosis; (b) sterilizing the concentrate, and (c) aseptically packaging the concentrate wherein only water is removed from the feedstock, and wherein spontaneous formation of a gel in said concentrate during unrefrigerated storage is avoided without the use of stabilizers or other additives to prevent age gelation.
- the process of the present invention may be used for concentrating, sterilizing, and packaging any milk or fluid milk product, hereinafter referred to as "feedstock".
- the feedstock of the invention may be raw or pasteurized.
- the feedstock can be other milk products such as cream and buttermilk.
- Whole milk is generally a milk with a milk fat content of at least 3.0%. Skim milk is defined in most states as having a maximum milk fat content of 0.1-0.5%.
- Low fat milk has a fat content falling between the fat content of whole milk and skim milk. Generally, low fat milk has a fat content in the 1% - 2% range.
- the feedstock is cow's milk although it is contemplated that the milk of any mammal might be used, for instance goat's milk.
- the concentrate may be sterilized by any sterilization method as long as the balance of all elements of a feedstock except water is not adversely disturbed.
- the concentrate is sterilized by a UHT continuous flow process wherein the product is passed over one or more heat exchangers or is sterilized by a steam heated process. Heating rates and holding times may be selected as convenient for the equipment in use.
- the process can be built to operate as a continuous flow of the feedstock through the process or a batch process with the feedstock being held for a period between steps of the process.
- the process may be interrupted after step (a) and the concentrate can be transported to a different site before being subjected to steps (b) and (c).
- steps (b) and (c) it may be convenient to conduct step (a) at the farm or at a processing plant, with steps (b) and (c) being performed at a distance away.
- the product may then be transported and/or stored for a period of time before being reconstituted for use as fresh milk.
- the concentrate of step (a) can be mixed with similarly processed concentrate.
- step (a) suitably involves a reduction in volume to half or less than half the volume of the original feedstock.
- step (a) involves concentrating feedstock to one third of its original volume, with a solids content of approximately 34% for a whole milk feedstock and 24% for a skim milk feedstock.
- the process of the invention offers several advantages including improved energy efficiency in the concentration/sterilization plant as well as in the transportation of the products. In addition, the need for refrigerated storage in stores and at home is eliminated.
- flavoring or other suitable additives that enhance taste or mouth feel might be added to the concentrate before it is aseptically packaged.
- One particularly popular flavor that might be added is chocolate flavor.
- the concentrate may be packaged in large containers. It is contemplated that containers with a capacity of up to 300 gallons would be suitable for use in the wholesale market. In a further embodiment, the large packages of concentrate for the wholesale market might be aseptically repackaged into smaller sized containers for the retail market.
- the process of the invention is new and surprisingly useful because it has been discovered that the aseptically packaged concentrate of the invention does not spontaneously form a gel at normal storage temperatures for periods of 6 months or more.
- Normal storage temperatures can be defined as temperatures as low as refrigerator temperatures up to about 80oF. It has been determined that higher storage temperature are permissible. If the storage temperature is no higher than about 75oF, the packaged product will not gel spontaneously and will retain its flavor for at least one year.
- the equipment that was used to sterilize the concentrate included means for homogenizing the milk and therefore the milk was homogenized. However, homogenization can be an optional step. It is contemplated that in an alternate embodiment the feedstock could be homogenized before it is concentrated.
- a non-cellulosic R.O. membrane identified as Type ZF 99, was obtained from the Damrow Company of Fond du Lac, Wisconsin. The membrane was made DV Patterson Candy International, Ltd.
- the milk was concentrated, it was sterilized under UHT conditions, homogenized and aseptically packaged in four-ounce clear plastic sterile containers.
- the containers were cylindrical and rigid.
- a first set of packages illustrate the invention.
- the additive of set 1 was one (1) ml of sterile pure water.
- the packages in the other three sets each contained one (1) ml of a salt solution (a stabilizer).
- set 2 and set 4 the salt solutions used were: one (1) ml 10% sodium citrate; one (1) ml 10% disodium phosphate; and one (1) ml 10% sodium hexametaphosphate respectively.
- the samples were stored at room temperature (75oF ⁇ 5oF).
- Raw milk with a fat content of 3.37%, a total solids content of 12.45%, and a pH of 6.50 was heated to about 130oF and concentrated by reverse osmosis with a non-cellulosic membrane (Type ZF99) obtained from Paterson Candy International Limited, having an operative area of 18.85 sq. ft., using an initial permeate rate of 1100 ml per min at a pressure of 500 psi.
- the milk was concentrated to total solids content of 25.0%.
- Concentrate was preheated to 177oF (80.5oC); UHT processed at 284oF (120oC) for about 4 seconds and homogenized at a temperature of about 135-136oF (57oC - 58oC) using pressures of 2000 psi (first stage) and 500
- Concentrate was packaged at about 126oF (52oC) manually in sterile plastic containers using an aseptic laminar flow hood. The heated milk was added to the 100 ml mark on each of the plastic containers.
- the data shows that the aseptically packaged stabilizer-free concentrate of the invention can be kept at usual room storage temperatures (not under refrigeration) for more than 6 months without showing any signs of age gelation.
- the stabilizer When a stabilizer is added to the concentrate, and the stabilizer is sodium citrate or disodium phosphate, the stabilizer does not prevent age gelation and in fact appears to cause age gelation. Age gelation is evident in the concentrate as early as the 21st week of storage.
- the stabilizer When the stabilizer is sodium hexametaphosphate, the stabilizer does not appear to have any effect one way or the other on age gelation.
- the concentrate of the invention has a stability which makes it possible to make a reconstituted milk product from the concentrated that is equivalent to fresh milk in gel stability.
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
L'invention cocerne un procédé de préparation de lait concentré et conditionné de manière aseptique. Pour éviter d'utiliser un agent de stabilisation et permettre le stockage du lait concentré dans des emballages sans réfrigération et sans la formation de gélatine due au vieillissement, les produits laitiers sont concentrés par osmose inverse, puis ils sont stérilisés par un procédé de stérilisation très poussé, le lait étant éventuellement homogénéisé puis le produit stérilisé étant ensuite emballé de manière aseptique.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US70733991A | 1991-05-29 | 1991-05-29 | |
US707,339 | 1991-05-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1992021245A1 true WO1992021245A1 (fr) | 1992-12-10 |
Family
ID=24841297
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1992/004502 WO1992021245A1 (fr) | 1991-05-29 | 1992-05-29 | Produit laitier concentre et sterilise |
Country Status (2)
Country | Link |
---|---|
AU (1) | AU2170892A (fr) |
WO (1) | WO1992021245A1 (fr) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6887505B2 (en) | 1999-11-03 | 2005-05-03 | Moo Technologies, Llc | Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same |
US20070190211A1 (en) * | 2005-12-15 | 2007-08-16 | Friis Torben L | Milk mineral water, processes for manufacturing thereof and beverages containing milk mineral water |
WO2008002492A2 (fr) | 2006-06-23 | 2008-01-03 | The Good Cow Company | Procédés pour le traitement thermique du lait |
US7555980B2 (en) | 1999-11-03 | 2009-07-07 | Moo Technologies, Llc | Method and apparatus for dispensing a liquid beverage containing real milk solids |
ES2367743A1 (es) * | 2011-06-06 | 2011-11-08 | Universidad De Oviedo | Procedimiento de descontaminación microbiana de leche o lactosuero mediante desionización. |
US8236362B2 (en) | 2004-07-23 | 2012-08-07 | Kraft Foods Global Brands Llc | Heat-stable concentrated milk product |
EP1618790B2 (fr) † | 2004-07-23 | 2018-11-21 | Koninklijke Douwe Egberts B.V. | Produit à base de lait concentré thermostable |
EP3834619A1 (fr) * | 2019-12-13 | 2021-06-16 | Tetra Laval Holdings & Finance S.A. | Procédé de production d'un produit laitier concentré traité thermiquement |
US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3552574A (en) * | 1969-06-30 | 1971-01-05 | Us Agriculture | Reverse osmosis system |
US4921717A (en) * | 1986-05-09 | 1990-05-01 | Milk Marketing Board | UHT concentrated milk and product and process of making |
-
1992
- 1992-05-29 WO PCT/US1992/004502 patent/WO1992021245A1/fr active Application Filing
- 1992-05-29 AU AU21708/92A patent/AU2170892A/en not_active Abandoned
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3552574A (en) * | 1969-06-30 | 1971-01-05 | Us Agriculture | Reverse osmosis system |
US4921717A (en) * | 1986-05-09 | 1990-05-01 | Milk Marketing Board | UHT concentrated milk and product and process of making |
Non-Patent Citations (4)
Title |
---|
CHEMICAL ENGINEERING PROGRESS, December 1968, pages 31-43. * |
DAIRY FOODS, February 1990, pages 71-73. * |
DAIRY INDUSTRIES, Vol. 36, No. 9, September 1971, pages 507-509. * |
PATERSON CANDY INTERNATIONAL, January 1983. * |
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7555980B2 (en) | 1999-11-03 | 2009-07-07 | Moo Technologies, Llc | Method and apparatus for dispensing a liquid beverage containing real milk solids |
US6887505B2 (en) | 1999-11-03 | 2005-05-03 | Moo Technologies, Llc | Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same |
US8236362B2 (en) | 2004-07-23 | 2012-08-07 | Kraft Foods Global Brands Llc | Heat-stable concentrated milk product |
EP1618790B2 (fr) † | 2004-07-23 | 2018-11-21 | Koninklijke Douwe Egberts B.V. | Produit à base de lait concentré thermostable |
US8613967B2 (en) | 2004-07-23 | 2013-12-24 | Intercontinental Great Brands Llc | Heat-stable concentrated milk product |
US20070190211A1 (en) * | 2005-12-15 | 2007-08-16 | Friis Torben L | Milk mineral water, processes for manufacturing thereof and beverages containing milk mineral water |
US8329237B2 (en) | 2006-06-23 | 2012-12-11 | Fair Oaks Farms Brands, Inc. | Methods for heat treatment of milk |
AU2007265562B2 (en) * | 2006-06-23 | 2012-03-15 | Fair Oaks Farms Brands, Inc. | Methods for heat treatment of milk |
WO2008002492A3 (fr) * | 2006-06-23 | 2008-02-21 | Good Cow Company | Procédés pour le traitement thermique du lait |
JP2009540863A (ja) * | 2006-06-23 | 2009-11-26 | ザ グッド カウ カンパニー | ミルクの熱処理方法 |
WO2008002492A2 (fr) | 2006-06-23 | 2008-01-03 | The Good Cow Company | Procédés pour le traitement thermique du lait |
US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
ES2367743A1 (es) * | 2011-06-06 | 2011-11-08 | Universidad De Oviedo | Procedimiento de descontaminación microbiana de leche o lactosuero mediante desionización. |
WO2012168514A1 (fr) * | 2011-06-06 | 2012-12-13 | Universidad De Oviedo | Procédé de décontamination microbienne de lait ou de lactosérum par désionisation |
EP3834619A1 (fr) * | 2019-12-13 | 2021-06-16 | Tetra Laval Holdings & Finance S.A. | Procédé de production d'un produit laitier concentré traité thermiquement |
WO2021116421A1 (fr) * | 2019-12-13 | 2021-06-17 | Tetra Laval Holdings & Finance S.A. | Procédé de production d'un produit laitier concentré traité thermiquement |
CN114727615A (zh) * | 2019-12-13 | 2022-07-08 | 利乐拉瓦尔集团及财务有限公司 | 一种用于生产热处理的浓缩乳制品的方法 |
US12121038B2 (en) | 2019-12-13 | 2024-10-22 | Tetra Laval Holdings & Finance S.A. | Method for producing a heat-treated concentrated dairy product |
Also Published As
Publication number | Publication date |
---|---|
AU2170892A (en) | 1993-01-08 |
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