Ultra-high temp. milk concentrate package and method of producing same

The method comprises heating a milk starting product to an elevated pasteurizing temperature under reduced pressure for an amount of time sufficient to evaporate liquid from the milk starting product to form a pasteurized, high-solids intermediate liquid milk concentrate, mixing an amount of cream with the intermediate milk concentrate to form a condensed liquid blend having a preselected amount of fat content to produce a reconstituted milk beverage having the desired taste characteristics, and adding a stabilizer material effective to ensure uniform distribution of and prohibit separation and settling of milk solids in the ultrapasteurized liquid milk concentrate during storage. The final liquid milk concentrate is ultrapasteurized, homogenized and packaged to form an ultrapasteurized liquid milk concentrate package for subsequent mixing of the ultrapasteurized milk concentrate with water to form said reconstituted milk beverage. 该方法包括将原料乳制品在减压下加热至升高的巴氏消毒温度，并持续足以从原料乳制品中蒸发掉液体的时间，形成巴氏消毒的、高固体中间液体浓缩乳，将该中间浓缩乳与一定量的奶油混合，形成具有预选量脂肪的浓缩液体混合物，用以制备具有所需味道特征的复制乳制饮料，并添加稳定剂物质以有效地确保在贮存期间超巴氏消毒液体浓缩乳的均匀分布并抑制其中的乳固体的分离和沉淀。对该最终的液体浓缩乳进行超巴氏消毒、均质化和包装，形成超巴氏消毒液体浓缩乳包装，以随后将超巴氏消毒浓缩乳与水混合，形成所述的复制乳制饮料。