HEAT TREATMENT OF FRESH LIQUID MILK PRODUCTS

IMPROVEMENTS RELATING TO THE HEAT TREATMENT OF FRESH LIQUID MILK PRODUCTS A process for the production of a liquid dairy product that is substantially free from micro-organism that would bring about spoilage during storage of the untreated product at 10 to 30.degree.C, which process comprises the st...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	RANJITH, HEVA M.P, THOO, YIN C
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	IMPROVEMENTS RELATING TO THE HEAT TREATMENT OF FRESH LIQUID MILK PRODUCTS A process for the production of a liquid dairy product that is substantially free from micro-organism that would bring about spoilage during storage of the untreated product at 10 to 30.degree.C, which process comprises the steps of (a) heating a liquid milk product to a temperature not exceeding 105.degree.C, (b) heating the liquid milk product at a rate of at least 4.8.degree.C per second to a temperature above 105.degree.C and (c) cooling the liquid milk product at a rate of at least 8.8.degree.C per second to a temperature below 110.degree.C, the total time that the liquid milk product spends above 105.degree.C being such that the B* value of the complete heat treatment regime is not more than 1.01 and not less than about 0.5 and the C* value of the complete heat treatment regime is not more than 0.27.