METHOD FOR PRODUCING PROCESSED MILK

PROBLEM TO BE SOLVED: To increase protein contents and calcium contents by using these component themselves which exist in milk, and provide processed milk excellent in flavor. SOLUTION: Fresh milk is centrifuged to remove a part of milk fat content and then subjected to treatment with reverse osmos...

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Bibliographische Detailangaben
Hauptverfasser:	YOSHIMARU ATSUSHI, SERIZAWA ATSUSHI, YAMAMOTO HARUTAKA, IMAFUKU ATSUSHI
Format:	Patent
Sprache:	eng
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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To increase protein contents and calcium contents by using these component themselves which exist in milk, and provide processed milk excellent in flavor. SOLUTION: Fresh milk is centrifuged to remove a part of milk fat content and then subjected to treatment with reverse osmosis(RO) membrane. Milk fat contents and fat-free milk solid contents is concentrated to produce processed milk having high protein contents and high calcium contents. The method increases concentration efficiency of fat-free solid contents, because fresh milk is defatted before treatment of fresh milk with RO membrane. Protein and calcium contents is increased and processed milk excellent in flavor can be obtained.