摘要:
Methods of making shelf stable condensed sweetened dairy concentrates, and thereby preserving the dairy fat while retaining the flavor and texture characteristics of fresh dairy products, involve mixing together fat and non fat milk solids including a fresh dairy component, and sugar, to make a blend, evaporating the blend to at least 70% total solids, and recovering the product as the dairy concentrate. The concentrates so made comprise, in combinations, about 15% to about 37% fat, 4% to about 17% non fat milk solids, and enough sugar to avoid deleterious effects related to growth of pathogenic organisms based on activity internal to the concentrate. Sandiness due to lactose crystallization at above 7% non fat milk solids can be avoided by seeding the evaporated blend. The concentrate can be used in a variety of applications, including the production of frozen dairy desert mixes made by adding sugar and non fat milk solids as desired to the concentrate. Typically, all the fat is provided by the concentrate, such that no other fat is added in making the mix, the mix being the formula ultimately consumed by a consumer.
摘要:
A liquid transport system has a number of access points (116), referred to generally as nodes, connected to an endless loop of piping (114) such that liquid flowing in the system, to move the liquid from one node to another, flows in two generally discrete paths from a source node to a destination node. In general, any node can be associated with either a liquid source (32) or a liquid destination (34). A source in a first liquid transfer can act as a destination in a subsequent liquid transfer, and vice versa. A single pigging system can be used to clean substantially the entirety of the liquid transport system among all sources and all destinations, except for leads from the nodes to the sources and/or destinations. The liquid transport system can be cleaned in place, thus to clean all of the piping which runs between the respective nodes in the liquid transport system.
摘要:
A liquid transport system has a number of access points (116), referred to generally as nodes, connected to an endless loop of piping (114) such that liquid flowing in the system, to move the liquid from one node to another, flows in two generally discrete paths from a source node to a destination node. In general, any node can be associated with either a liquid source (32) or a liquid destination (34). A source in a first liquid transfer can act as a destination in a subsequent liquid transfer, and vice versa. A single pigging system can be used to clean substantially the entirety of the liquid transport system among all sources and all destinations, except for leads from the nodes to the sources and/or destinations. The liquid transport system can be cleaned in place, thus to clean all of the piping which runs between the respective nodes in the liquid transport system.
摘要:
Methods of making shelf stable condensed sweetened dairy concentrates, and thereby preserving the dairy fat while retaining the flavor and texture characteristics of fresh dairy products, involve mixing together fat and non fat milk solids including a fresh dairy component, and sugar, to make a blend, evaporating the blend to at least 70% total solids, and recovering the product as the dairy concentrate. The concentrates so made comprise, in combinations, about 15% to about 37% fat, 4% to about 17% non fat milk solids, and enough sugar to avoid deleterious effects related to growth of pathogenic organisms based on activity internal to the concentrate. Sandiness due to lactose crystallization at above 7% non fat milk solids can be avoided by seeding the evaporated blend. The concentrate can be used in a variety of applications, including the production of frozen dairy desert mixes made by adding sugar and non fat milk solids as desired to the concentrate. Typically, all the fat is provided by the concentrate, such that no other fat is added in making the mix, the mix being the formula ultimately consumed by a consumer.