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WO1992021245A1 - Produit laitier concentre et sterilise - Google Patents

Produit laitier concentre et sterilise Download PDF

Info

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
Application number
PCT/US1992/004502
Other languages
English (en)
Inventor
Rodney J. Brown
Paul Savello
Donald J. Mcmahon
Original Assignee
Utah State University Foundation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Utah State University Foundation filed Critical Utah State University Foundation
Publication of WO1992021245A1 publication Critical patent/WO1992021245A1/fr

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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.

Landscapes

  • 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.
PCT/US1992/004502 1991-05-29 1992-05-29 Produit laitier concentre et sterilise WO1992021245A1 (fr)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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