摘要:
In a method for deaerating a liquid the liquid is pressurized to a pressure above atmospheric, after which it is guided to an upstream end of a nucleation valve. A low pressure resides on the downstream end of the nucleation valve and as the liquid passes the valve, bubble nucleation is initiated, forming the first step in a deaeration process. According to the method the temperature and pressure on the downstream side of the valve is controlled such that the static pressure is above the saturation pressure, while the lowest pressure as the liquid passes the valve is below or equal to the saturation pressure.
摘要:
A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evaporator configured to agitate the whey composition within the at least one evaporator, crystallizing at least a portion of the lactose in the concentrated whey composition in a crystallization cascade comprising one or more crystallizing stages to form an at least partially-crystallized whey composition and drying the at least partially-crystallized whey composition to form a dried whey product.
摘要:
In a method for deaerating a liquid the liquid is pressurized to a pressure above atmospheric, after which it is guided to an upstream end of a nucleation valve. A low pressure resides on the downstream end of the nucleation valve and as the liquid passes the valve, bubble nucleation is initiated, forming the first step in a deaeration process. According to the method the temperature and pressure on the downstream side of the valve is controlled such that the static pressure is above the saturation pressure, while the lowest pressure as the liquid passes the valve is below or equal to the saturation pressure.
摘要:
Described is an improved method for drying eukaryotic cell wall fragments and whey and/or whey-derived products using co-evaporation. This yields a concentrated mixture that may subsequently be processed into a feed or food composition using further feed ingredients, or that may be further dried to yield an essentially dry combination product. The essentially dry combination product may also be used in feed or food compositions.
摘要:
The condensed milk-like whey composition according to the present invention is obtainable by carrying out the heat sterilization and concentration of a liquid whey formulation, wherein the liquid whey formulation is prepared by adding auxiliary materials containing sucrose to a liquid whey preliminarily heated at high temperature. The condensed milk-like whey composition according to the present invention causes no scorching during the manufacture and has good physical properties and taste.
摘要:
A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.
摘要:
Liquid beverages containing real milk solids are made from concentrates and water using aseptic dispensers (10) which are maintained at ambient temperature. Hot cappuccino, chocolate and tea beverages containing real milk solids are dispensed using aseptic concentrate containers (21) which maintain stable real milk concentrates for at least 30 days up to about 4-6 months at ambient temperature.
摘要:
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.
摘要:
A continuous process is described for preparing a powdered food product comprising adding a fat phase to an aqueous phase, to produce an emulsion, evaporating the aqueous phase in a plurality of evaporator effects and finally spray-drying the emulsion, the fat phase being added to the liquid aqueous phase and homogenised between two evaporator effects or between the last evaporator effect and the spray-drier. The process does not require storage of the emulsion upstream of the spray-drier and results in a microbiologically stable product, with minimum fat degradation. The emulsion is produced by measuring the density, the flow and optionally the temperature of the aqueous phase prior to the addition, as well as flow and optionally the density and/or the temperature of the fat phase prior to the addition, and feeding the combined measured values to a metering unit and metering the fat addition according to a predetermined ratio between fat phase and aqueous phase in the food product.