High Pressure Homogenization for Milk Emulsion Stability

A method for improving the homogenization and normalization of milk by utilizing a novel dosing system that injects cream into the flow of skimmed milk through slotted channels. The dosing system employs annular flow of cream in the direction opposite to the flow of skimmed milk, creating a counter-flow that effectively delivers cream to the fat globules. This counter-flow enhances fat globule destruction through tangential stresses, while maintaining uniform flow conditions throughout the fat globule population. The system utilizes slotted channels to direct the cream flow, ensuring precise control over the cream-to-skimmed milk ratio and fat globule distribution.

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A method for making high-protein milk with long-term stability at room temperature. The method involves processing raw milk to remove small molecules like lactose and minerals, steam sterilize the milk without protein denaturation, flash evaporate to concentrate, homogenize, and cool. By skipping protein retention before sterilization, specific sterilization conditions, and selective membrane treatment, high-protein milk with room stability can be made.

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A method for producing ultra-pasteurized cream that maintains its natural taste and smell characteristics while achieving consistent and stable fat emulsions. The process involves a novel combination of ultra-pasteurization and a specialized homogenization step that preserves the natural flavor profile of the raw milk. The ultra-pasteurization process maintains the fat structure and emulsions of the raw milk, while the homogenization step ensures uniform dispersion of the fat globules. The homogenization process is optimized to preserve the natural flavor and aroma compounds of the raw milk, resulting in a cream with a consistent taste and smell.

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A method for manufacturing 35% fresh cream that simplifies the traditional process while maintaining high-quality characteristics. The method involves a series of controlled steps to produce the desired 35% fat content cream through a process that combines homogenization, sterilization, and blending. The process begins by mixing hot water with an edible gum to create a uniform base, then adding milk powder and mixing to create a milk component. The homogenized milk is then sterilized at 130°C to 140°C. The sterilized milk is then blended with 60% fresh cream, and the resulting mixture is homogenized and sterilized to achieve the final 35% fat content. The method ensures consistent quality and purity throughout the process while reducing the number of steps compared to traditional methods.

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A novel milk processing system for enhancing the taste, texture, and shelf life of raw milk through advanced filtration and sterilization processes. The system integrates a high-pressure homogenizer with a plate heat exchanger and a cooling system to create ultra-pasteurized milk products while maintaining the natural properties of raw milk. The homogenizer ensures uniform fat distribution, while the plate heat exchanger provides consistent temperature control. The cooling system maintains a precise temperature range, and the filtration stage removes impurities and particulate matter. This integrated approach enables the production of sterilized milk products with improved mouthfeel and shelf life, while maintaining the integrity of the raw milk's natural characteristics.

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A method to produce long-shelf life milk using a combination of dynamic and static ultra-high pressure processing. The method involves treating raw milk with dynamic high pressure homogenization followed by static high pressure treatment. The dynamic homogenization step reduces bacteria and enzymes, while the static treatment inactivates remaining enzymes. This provides milk with extended shelf life compared to traditional pasteurization without degrading flavor or nutrients.

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Fresh milk that has good nutritional value and a long shelf life. The milk is processed by pasteurization, wherein the milk is treated to provide cream and skim milk. The treatment includes carrying out a degreasing treatment to provide cream and skim milk, washing the milk in a washing machine or sterilizing it in a washing machine, performing sterile homogenization at a temperature of 78 °C and the homogenization pressure of 20Mpa, and cooling the milk in a cold storage at a temperature of 8 °C to obtain the cream.

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Preparing fresh milk with improved flavor, stability, and nutrition compared to heat sterilized milk. The process involves homogenizing the raw milk, ultraviolet sterilization, and ultra-high pressure sterilization. Homogenization reduces fat globule size. Ultraviolet sterilization kills bacteria without denaturing proteins or degrading vitamins. Ultra-high pressure sterilization further inactivates pathogens. This three-step process reduces losses of proteins like furosine, lactoferrin, beta-lactoglobulin, and IgG compared to heat sterilization.

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Producing skimmed milk powder with increased free fatty acids for use as a raw material for fermented milk without flavor deterioration. The process involves homogenizing skimmed milk at temperatures of 30-55°C prior to drying into skimmed milk powder. This increases the amount of long-chain fatty acids (C14 and above) while reducing short-chain fatty acids (C12 and below). This improves fermentation capacity of the skimmed milk powder without causing flavor issues.

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Aseptic milk with extended shelf life and higher nutrient content compared to UHT milk. The process involves optimizing homogenization and sterilization conditions for raw milk to achieve aseptic stability without heat damage. The key steps are: 1) Preheating raw milk to 65-85°C, 2) Homogenizing at 105-2X104 colony forming units (CFU)/mL, 3) Sterilizing at 95-105°C for 2-4 seconds. The lower homogenization pressure and shorter sterilization time preserve nutrients while achieving aseptic stability.

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A liquid treatment system for concentrating raw milk that preserves milk components and prevents fat globule damage during concentration. The system employs a high-pressure membrane system that utilizes direct gas pressure or an expansion tank principle to build up pressure, allowing for effective separation of water from milk. The system maintains milk components while separating water, with a focus on preserving fat and protein structures. The system can operate at pressures up to 10 bar and utilizes high-temperature permeate water for various applications.

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A method for producing ultra-pasteurized milk with enhanced nutritional retention and shelf life. The process involves a combination of ultra-pasteurization and controlled ultra-high temperature (UHT) processing to preserve milk's natural nutrients and flavor profile. The ultra-pasteurization step maintains the milk's microbial stability while the UHT treatment significantly extends its shelf life without compromising its nutritional properties. This integrated approach enables the production of ultra-pasteurized milk that can be stored for extended periods while maintaining its superior nutritional profile compared to traditional pasteurized milk.

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Process for producing milk with enhanced nutritional value and shelf life through controlled ultra-high pressure (UHP) processing. The process involves homogenizing milk at a temperature below 60°C, followed by UHP treatment at pressures between 500-750 MPa for 3-4 minutes. The UHP treatment maintains a stable temperature within 45-55°C while preserving the milk's natural enzymes and protein structure. The milk is then cooled to a temperature below 4°C and standardized to a desired fat content before packaging. This approach enables the production of milk with improved nutritional properties and extended shelf life without compromising the milk's natural taste and texture.

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Producing concentrated milk from raw milk, including homogenization and sterilization steps to remove water and preserve the milk's nutritional and functional properties. The process involves homogenizing raw milk to create a uniform milk fat content, followed by sterilization to kill pathogens and extend shelf life. A secondary homogenization step further refines the milk to achieve optimal fat content and texture for concentrated milk production.

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A process for treating milk that extends its shelf life while maintaining nutritional quality. The process involves homogenizing the milk at a temperature below 60°C and then subjecting it to high-pressure processing at 350 MPa without exceeding a maximum temperature of 60°C. This pressure treatment achieves pathogen inactivation while preserving milk's natural enzymes and protein structure, resulting in milk with a shelf life of 60 days to 90 days. The process can be completed within 72 hours from milk collection.

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Processing of milk to enhance its functional properties, particularly its foamability and emulsifying capabilities. The processing involves high-pressure homogenization of milk using specialized equipment, resulting in the formation of processed milk components with improved foam stability and emulsifying activity. The processing conditions, including high pressure and temperature, are optimized to enhance the structural integrity of casein micelles and protein networks, leading to enhanced foamability and emulsifying properties. The processed components can be isolated and used as emulsifiers or foaming agents in various food products, including dairy and non-dairy applications.

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A method for sterilizing milk that preserves its nutritional content while achieving effective microbial inactivation. The process involves sterilizing milk under high pressure (150-300MPa) followed by a second high-pressure sterilization step (400-600MPa) for a period of 10-30 minutes. This sequential sterilization treatment ensures complete microbial elimination while maintaining the milk's natural flavor and nutritional profile. The process is particularly effective for sterilizing milk with a neutral pH, where heat sterilization typically leads to rapid microbial growth.

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