Process for producing low microbial count milk products
    1.
    发明授权
    Process for producing low microbial count milk products 有权
    生产低微生物奶产品的方法

    公开(公告)号:US09474289B2

    公开(公告)日:2016-10-25

    申请号:US14789259

    申请日:2015-07-01

    摘要: A process is proposed for producing low microbial count whole milk products, in which (a1) optionally, the milk product from which microbes are to be removed is subjected to a heat pre-treatment in a heat exchanger and warmed to temperatures in the range from 25 to 30° C., (a2) the optionally pre-treated milk product is heated by infusion to temperatures from 50 to 75° C., and pasteurized in the course thereof, and (a3) the pasteurized product is cooled by flash cooling. A similar method is likewise disclosed for producing low microbial count skimmed milk products which, as the most important intermediate step, further additionally contains the process of separating off the cream.

    摘要翻译: 同样公开了类似的方法用于生产低微生物数量的脱脂乳制品,作为最重要的中间步骤,还另外含有分离乳膏的方法。

    METHOD OF EXTENDING THE PRODUCTION TIME OF A PASTEURISER
    2.
    发明申请
    METHOD OF EXTENDING THE PRODUCTION TIME OF A PASTEURISER 失效
    延长乳化剂生产时间的方法

    公开(公告)号:US20120207902A1

    公开(公告)日:2012-08-16

    申请号:US13496038

    申请日:2010-09-14

    申请人: Max Leufstedt

    发明人: Max Leufstedt

    IPC分类号: A23C3/033 A23L3/20

    CPC分类号: A23C3/0332 A23L3/20

    摘要: The invention relates to a method of extending the production time of a pasteuriser. The pasteuriser is of the type which includes a plate heat exchanger with a number of sections, of which at least one section consists of regenerative section. The method comprises raising the temperature in the downstream part of the regenerative section to a temperature above 50° C., during a certain predetermined period of time and at regular intervals. During normal production, a part quantity of the product which passes downstream of the regenerative section is shunted past the regenerative section. At the regular intervals and during the predetermined period of time, a part quantity of the product which passes upstream of the regenerative section is shunted past the regenerative section. At the same time, all product passes the downstream part of the regenerative section during the predetermined period of time.

    摘要翻译: 本发明涉及一种延长巴氏灭菌器生产时间的方法。 巴氏灭菌器是包括具有多个部分的板式换热器的类型,其中至少一个部分由再生部分组成。 该方法包括将再生部分的下游部分的温度在一定的预定时间段内以规则的间隔升高到高于50℃的温度。 在正常生产中,通过再生部分下游的产品的一部分分流通过再生部分。 在规定的时间间隔内,在再生部的上游通过的产品的一部分分流经过再生部。 同时,所有产品在预定的时间段内通过再生部分的下游部分。

    METHOD FOR PRODUCING FRESH MILK HAVING A LONGER SHELF LIFE
    3.
    发明申请
    METHOD FOR PRODUCING FRESH MILK HAVING A LONGER SHELF LIFE 审中-公开
    生产具有长寿命寿命的新鲜牛奶的方法

    公开(公告)号:US20120183658A1

    公开(公告)日:2012-07-19

    申请号:US13496030

    申请日:2010-09-15

    IPC分类号: A23C7/04 B65B55/14 A23C3/03

    摘要: A method for producing fresh milk having a longer shelf life. The method steps include: providing raw milk; and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out. A method may also include performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk.

    摘要翻译: 一种具有更长保质期的生产新鲜牛奶的方法。 方法步骤包括:提供生牛奶; 在进行原料乳的标准化处理之前,进行原料乳的至少两步离心除菌处理。 方法还可以包括在进行分离脱脂乳的撇取过程之前执行两步离心除菌过程的第一步骤,并且在进行撇渣过程期间执行两步离心除菌过程的第二步骤 分离脱脂牛奶。

    Heat exchanger with integrated testing system

    公开(公告)号:US11885572B2

    公开(公告)日:2024-01-30

    申请号:US16960436

    申请日:2019-01-08

    发明人: Paul Sheehan

    摘要: A heat exchanger apparatus has a heating stage with a product side and a hot water side and a cooling stage with a product side and a coolant side, and also regeneration stages with treated and un-treated product sides. There are valves including a cooling stage outlet valve, and pressure sensors, and pumps for pumping process liquid through the product sides. A PLC controller is programmed to operate the pumps with outlet valves closed to pressurize the product sides of the stages at a pressure dynamically maintained by control of the pumps in response to sensed pressure. The valves are controlled to firstly vent the heating and cooling sides of the heating and cooling stages with the product sides pressurized, and then in a second phase to vent the downstream (treated) product sides of regeneration stages. Also, an in-line holding time test is performed by monitoring time for step rises in temperature to reach a temperature sensor and the outlet end of a holding tube.

    STERILIZATION METHOD
    6.
    发明申请
    STERILIZATION METHOD 审中-公开
    灭菌方法

    公开(公告)号:US20150030497A1

    公开(公告)日:2015-01-29

    申请号:US14379348

    申请日:2013-03-01

    申请人: MEIJI CO., LTD.

    IPC分类号: A61L2/04

    摘要: It is intended to provide a sterilization method for heat-resistant bacterial spores, with which an effective sterilization effect is attained under heating conditions milder than conventional conditions, and which hardly affects the quality of an object to be sterilized. The sterilization method includes performing a first heat treatment step having the main object of damaging spores and then performing a second heat treatment step having the main object of inactivating the damaged spores and being performed at a temperature lower than that of the first heat treatment step.

    摘要翻译: 旨在提供耐热细菌孢子的灭菌方法,在比常规条件温和的加热条件下获得有效的灭菌效果,并且几乎不影响被灭菌物质的质量。 灭菌方法包括进行具有损害孢子的主要目的的第一热处理步骤,然后进行第二热处理步骤,其具有使受损孢子失活的主要目的,并且在比第一热处理步骤低的温度下进行。

    Casein producing method and a device for carrying out said method
    7.
    发明授权
    Casein producing method and a device for carrying out said method 有权
    酪蛋白生产方法和用于实施所述方法的装置

    公开(公告)号:US08247012B2

    公开(公告)日:2012-08-21

    申请号:US12092089

    申请日:2005-12-06

    摘要: The invention can be used in varies industries, in particular, in the food, paper, chemical and pharmaceutical industries.The inventive method consists in separating unpasteurized cow milk in a separator, wherein a skimmed milk and fats are separated. Said method is characterized in that it consists in pasteurizing said skimmed milk in a pasteurizer at a determined temperature, in cooling said milk and conveying it to an intermediate balance tank from which the milk is supplied to a micro-filtering membrane-type filter for dividing it into casein and whey proteins, in supplying the separated casein protein to a membrane-type ultrafiltration-defiltration filter, wherein the concentrated product is transferred to a drier for drying, and in cooling and packing the thus produced water-soluble casein flour.

    摘要翻译: 本发明可用于不同行业,特别是食品,造纸,化学和制药行业。 本发明的方法在于将分离器中的未经消毒的牛奶分离,其中分离出脱脂乳和脂肪。 所述方法的特征在于,其在确定的温度下将所述脱脂乳在巴氏消毒器中巴氏消毒,在冷却所述牛奶中并将其输送到中间平衡罐中,从而从该中间平衡罐将牛奶供应到微滤膜型过滤器以分解 将其分离为酪蛋白和乳清蛋白,将分离的酪蛋白提供给膜型超滤 - 除滤过滤器,其中将浓缩产物转移到干燥器中进行干燥,并在冷却和包装由此产生的水溶性酪蛋白粉中。

    METHOD OF PRODUCING A YOGHURT-BASED PRODUCT
    8.
    发明申请
    METHOD OF PRODUCING A YOGHURT-BASED PRODUCT 审中-公开
    生产基于YOGHURT的产品的方法

    公开(公告)号:US20120128822A1

    公开(公告)日:2012-05-24

    申请号:US13379157

    申请日:2010-05-24

    申请人: Lars-Ebbe Nilsson

    发明人: Lars-Ebbe Nilsson

    IPC分类号: A23C9/12

    CPC分类号: A23C3/0332 A23C3/02 A23C9/123

    摘要: A method of producing a yoghurt-based product involves pre-treating milk raw material normally by pasteurization, de-aeration, homogenization and possible dry matter adjustment. A stabilizer and possible flavourings are also added. A first bacteria culture is added to the milk raw material and the milk raw material is held at a temperature of 37-45° C. during an incubation period. Thereafter, the product is heat treated at a temperature of 75-110° C. during a predetermined period of time. Thereafter, a second bacteria culture is added to the heat treated, yoghurt-based product. The second bacteria culture must be of the type which is not active below a given pH. The finished product is packed aseptically.

    摘要翻译: 一种生产基于酸奶的产品的方法包括通常通过巴氏消毒,除气,均化和可能的干物质调节对乳原料进行预处理。 还加入稳定剂和可能的调味剂。 在牛奶原料中加入第一细菌培养物,在孵育期间将奶原料保持在37-45℃的温度。 此后,在预定时间段内,将产物在75-110℃的温度下热处理。 此后,将第二细菌培养物加入到经热处理的基于酸奶的产品中。 第二种细菌培养物必须是低于给定pH值的活性物质。 成品无菌包装。