High Pressure Homogenization for Milk Emulsion Stability

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 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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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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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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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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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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