Homogenization for Increasing Milk Shelf Life

Method for extending the storage life of milk and cream by reducing microbial load through a novel combination of pasteurization and bactofugation. The method involves pasteurizing the concentrated milk, followed by bactofugation to remove microorganisms and spores. The bactofuged milk is then cooled to below 2°C, and pasteurized again to achieve a shelf life of over 99 days. This approach enables the production of fresh milk with significantly extended storage life while maintaining its dairy product characteristics.

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Preparing high-protein long-shelf-life milk by optimizing protein recovery and sterilization through a novel homogenization and sterilization process. The method involves combining milk with a specific blend of proteins, then subjecting the mixture to homogenization and sterilization to achieve a milk with enhanced protein recovery and longer shelf life.

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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 fresh milk production line for producing high-end dairy products with enhanced nutritional properties and extended shelf life. The line integrates a unique sterilization process that preserves the natural protein structure of milk while maintaining its nutritional profile. The sterilization process involves a specific combination of pasteurization, ultra-high temperature sterilization, and nitrogen purging to achieve a balance between sterility and shelf life. This approach enables the production of high-quality dairy products that retain their natural nutritional content and flavor profile, meeting the growing demand for premium dairy products.

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High-nutrition, long-shelf-life room-temperature milk that can be stored at 25-35°C for 3 months without refrigeration. The milk is prepared by a specific process to retain high nutrient content while avoiding spoilage. The process includes purification, concentration, fat separation, cream sterilization, double-effect centrifugal sterilization of skim milk, microfiltration sterilization, fat backfilling, homogenization, and direct steam sterilization at reduced intensity. This allows meeting nutritional requirements like protein, furosine, lactulose, a-lactalbumin, e-lactoglobulin, lactoferrin, and immunoglobulin while avoiding bitterness during storage.

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Preparing long shelf life milk with high content of active nutrients by centrifuging, sterilizing, and concentrating the milk components separately instead of traditional pasteurization. This allows retaining more active substances compared to pasteurization. The steps involve centrifuging cream and skim milk, sterilizing the cream and skim separately, filtering and sterilizing the skim, then mixing and homogenizing the sterilized cream and skim to make the long shelf life milk. This method uses non-thermal sterilization techniques like centrifugation, microfiltration, and ultraviolet sterilization to avoid heat denaturation of active nutrients. The concentrated milk is then blended and sterilized to make the final product.

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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 method for producing highly active and extended shelf life milk by combining ultraviolet sterilization and microfiltration. The method involves centrifuging the milk to remove fat, followed by microfiltration to remove bacteria. The milk is then ultraviolet sterilized at room temperature with doses of 13-40 mJ/cm2. This provides extended shelf life without denaturing proteins like heat treatment does. The ultraviolet sterilization is combined with microfiltration to prevent bacterial regrowth. The ultraviolet dosage is critical for preventing spoilage without affecting protein activity. The final product has higher protein content and activity compared to pasteurized milk, and an extended shelf life of at least 20 days at refrigerated temperatures.

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Producing evaporated milk with extended shelf life by a process that avoids issues like fat floating, protein precipitation, flocculation, and excessive viscosity. The process involves heating milk under low pressure, adding vegetable oil, anhydrous cream, hydrolyzed protein, polydextrose, emulsifier, preservative, and homogenizing twice before pasteurization. This mild, simple process results in evaporated milk with a fragrant smell, uniform particle size, good stability, and shelf life up to 24 months without defects like separation or thickening.

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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 liquid milk which is suitable for being stored at normal temperature and is rich in active substances and a preparation method thereof. The method includes carrying out high-temperature sterilization treatment on the cream provided in the step 1) to provide sterilized cream, mixing the sterilized cream provided by the step 2) and the filtrate provided by the step 3, and carrying out sterile homogenization treatment.

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Preparing high-quality milk with a rich content of active nutrients by using a two-stage sterilization process instead of high-temperature pasteurization. The process involves separating cream and skim milk from raw milk, sterilizing them at lower temperatures using a sterilization separator and microfiltration membrane, and then pasteurizing. This avoids destroying active substances like lactoferrin, immunoglobulin, lactoperoxidase, etc. during heating. The sterilization removes 99.99% of microorganisms and extends milk shelf life to 42 days.

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Preparing ultra-long shelf life pure milk with reduced fat floating and agglomeration issues by using a specific membrane filtration process. The method involves standardizing, pasteurizing, cooling, storing, ultra-high temperature instantaneous sterilization, cooling, and filling the milk. It uses a combination of reverse osmosis (RO) and ultrafiltration (UF) membrane filtration steps to adjust the milk composition and reduce heating intensity compared to flash evaporation. This prevents fat from rising and clumping during prolonged storage. The lower homogenization pressures used compared to industry standards also preserve the milk taste.

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A milk processing system that enables the production of ultra-safe, ultra-long shelf-life milk products by combining advanced sterilization technologies with precise temperature control. The system integrates a thermal pasteurization device and an autoclave treatment device connected by a conveyor belt. The pasteurization process includes cooling the raw milk to below 6°C, degassing, and homogenization before sterilization. The autoclave treatment further enhances sterilization by injecting water into the sterilization cavity and maintaining high pressure. The system incorporates a metal detector to monitor equipment integrity during operation and features a wheeled tunnel freezer for efficient processing. The integrated system enables the production of milk products with enhanced safety, shelf life, and flavor profile compared to traditional pasteurization methods.

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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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A method for preparing long-life whole fat concentrated milk that extends shelf life through advanced sterilization, evaporation, and cooling techniques. The process involves standardized milk treatment, rapid bacterial elimination through efficient net milk sterilization, multi-effect evaporation, and controlled cooling to 2-8°C. The concentrated milk is then aseptically filled into specialized containers, followed by rapid freezing in a cryogenic environment at -18°C. This approach enables the preservation of milk's nutritional content while maintaining consistent quality and uniform distribution across regions.

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A method for extending the shelf life of raw milk and pasteurized milk through optimized storage and transportation conditions. The method involves rapid temperature reduction of raw milk to 0-2°C, followed by sterilization in airtight containers at 0-2°C. The raw milk is then stored under controlled temperature conditions (0-2°C) for up to 120 hours, while pasteurized milk undergoes rapid temperature reduction from 4°C to 2°C. The method ensures a consistent bacterial count of 100,000 CFU/mL in both raw and pasteurized milk, while maintaining low oxygen levels and pressure. This approach enables extended shelf life for raw milk and pasteurized milk through precise temperature control and sterilization, thereby preventing spoilage during transportation and storage.

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Method for extending shelf life of chilled fresh milk through a novel combination of membrane filtration and ultra-high temperature sterilization. The process involves defatted raw milk filtration to remove microorganisms, followed by ultra-high temperature instant sterilization of the filtered concentrate. This preserves the milk's natural flavor profile while extending its shelf life. The filtered concentrate is then blended with sterilized milk, which undergoes rapid sterilization at elevated temperatures. The sterilized concentrate is then cooled and packaged as chilled milk. This approach combines the benefits of aseptic filling with the advantages of ultra-high temperature sterilization, enabling extended shelf life of chilled fresh milk products.

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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 method for producing fresh milk from pasture that achieves improved quality and safety through a controlled heat treatment process. The method involves selecting high-quality raw milk, degassing and cleaning the milk, standardizing the milk to a uniform composition, blending and homogenizing it, sterilizing the homogenized milk using a plate pasteurizer, cooling and homogenizing the sterilized milk, and packaging it in aseptic containers.

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