High Temperature Short Time Milk Pasteurization

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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Pasteurized milk sterilizing machine that improves on existing sterilization technologies. The machine employs a novel combination of pasteurization and sterilization processes to achieve consistent and reliable milk sterilization. The machine incorporates a pasteurization stage followed by a sterilization stage, where the milk is first heated to a pasteurization temperature and then subjected to a high-temperature steam sterilization process. This dual-stage approach enables enhanced microbial reduction and improved milk quality compared to traditional single-stage pasteurization or sterilization methods.

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A method to produce milk and milk-related products with an extended shelf life while reducing protein denaturation during processing. The method involves heat treating the milk at high temperatures for short durations to inactivate pathogens, then separating out the microorganisms using filtration. The filtered milk is then recombined with some of the original milk before further processing. This allows reducing the microbial load without discarding as much milk and simplifying the process compared to full microfiltration. The resulting milk has lower protein denaturation and better quality compared to conventional heat treatment.

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A fresh milk sterilization method that uses ultra-high temperature (UHT) treatment followed by instant cooling to sterilize milk without long heating times. The method involves heating the milk to 140°C for 4 seconds to kill microorganisms, then rapidly cooling it below 4°C to prevent regrowth. This allows sterilization in a shorter time with less energy compared to traditional methods. The milk is then packaged for sale. The sterilization system includes a steam heater, UHT unit, instant cooling device, and packaging machinery. The method provides a way to produce sterile milk with better quality and nutrient retention compared to traditional methods.

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Fresh milk product with high active protein content and long shelf life by optimizing the pasteurization process. The milk is rapidly preheated to 50-60°C, steam sterilized for 0.09 seconds at low intensity, instantaneously degassed and cooled to 55-60°C within 0.1 seconds. This rapid preheating, short sterilization time, instant degassing and quick cooling preserves the active proteins like alpha-lactalbumin, lactoferrin and B-lactoglobulin compared to traditional pasteurization methods. The milk has high active protein content and extended shelf life.

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A method for producing ultra-pasteurized cream using natural raw materials from the Carpathian region of Ukraine, which achieves a balanced taste and smell profile without the need for imported coconut oil or lecithin. The method involves ultra-pasteurizing cream at 135-137°C for 4-5 seconds, then holding the product at this temperature for 4-5 seconds to achieve the desired fat emulsion stability. The ultra-pasteurization process ensures the cream maintains its natural nutritional profile while maintaining its characteristic taste and smell. The method employs dairy raw materials from the Carpathian region, which are known for their unique nutritional properties that complement the gastrointestinal tract and nervous system. The production process results in a stable, ultra-pasteurized cream that can be stored under appropriate conditions for consumption.

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A method for producing dairy products through indirect heat treatment of raw milk. The process involves heating raw milk in a controlled steam environment to achieve a temperature of 90°C or higher without direct boiling, followed by rapid cooling to a temperature of 4°C. This indirect heat treatment enables the production of dairy products with enhanced flavor and nutritional properties compared to traditional pasteurization methods, while maintaining the natural characteristics of raw milk.

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Directly heating protein-enriched milk products like ultrafiltration milk to high pasteurization temperatures using steam injection without scorching. The method involves indirectly preheating the milk, keeping it at temperature for 30 seconds, then direct high-temperature pasteurization. After pasteurization, flash cooling removes water. This extended indirect cooling prior to direct heating reduces fouling and improves milk quality compared to direct heating alone.

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A dairy processing pre-sterilization device for extending shelf life and improving product quality through precise temperature control. The device features a retort shell with a fixed feed pipe, sterilization cavity, and discharge pipe. An interlayer separates the feed pipe from the discharge pipe, while a temperature-controlled mechanism, heating and stirring system, and cooling system are integrated within the retort shell. The device allows for precise temperature management during sterilization, ensuring uniform heating and cooling of the milk, while maintaining optimal conditions throughout the processing cycle.

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Milk sterilization device for dairy processing that enhances sterilization efficiency by incorporating a novel cooling system. The device comprises a heating chamber, a cooling chamber, and a heating and cooling mechanism that work together to rapidly cool the sterilized milk. The heating chamber contains a heating element and a stirring mechanism, while the cooling chamber contains a water cooling system with a spiral water-cooled pipe. The device incorporates a servomotor-based cooling system that enables rapid cooling of the sterilized milk while maintaining its nutritional integrity. The device features a fixed cooling chamber with a fixed frame, a heating chamber with a fixed frame, and a cooling chamber with a fixed frame at one end.

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Milk sterilization method with low protein denaturation and furosine formation. The method involves pre-sterilization at 62-68°C for 15-20 seconds, followed by standardization if needed. Then, milk is preheated to 60°C and subjected to flash sterilization at 70-85°C vacuum for 10-15 seconds, keeping the center temperature below 65°C. This reduced-time, lower-temperature sterilization minimizes protein denaturation and furosine formation compared to traditional high-temperature pasteurization.

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A novel butter production process that significantly accelerates the pasteurization of milk and whey cream by introducing a novel pasteurization step. The process involves integrating a rapid pasteurization stage into the conventional butter-making process, enabling the production of pasteurized butter with reduced waiting times compared to traditional methods.

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A milk sterilization equipment that ensures uniform heating throughout the sterilization process. The equipment features a rotating main shaft with an integrated sliding sleeve that moves in a controlled, oscillating motion. The sleeve drives a heating element that rotates with the shaft, ensuring consistent temperature distribution throughout the sterilization process. This design eliminates hotspots and ensures that all milk components are heated evenly, achieving consistent sterilization quality.

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Continuous pasteurization system for milk that enhances efficiency and energy savings. The system employs a balanced milk distribution network, with preheated milk flowing through a series of heat exchangers. The heat exchangers are connected in a tube-side configuration, with the preheated milk flowing through the tubes and the cooled milk flowing through the plate heat exchangers. The system integrates a cooling system with the heat exchangers, enabling continuous processing while maintaining temperature stability.

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A safe pasteurization machine that enables effective sterilization of food products while maintaining their quality. The machine employs a novel design featuring fixedly connected stirring paddles with meshed gears, where adjacent gears mesh together and are connected to a worm gear. This configuration enables precise temperature control and precise temperature distribution across the product chamber, while maintaining the optimal temperature range for microbial inactivation. The refrigeration system is integrated into the cooling chamber, with an external outlet pipe connecting to the cooling system. A control valve regulates the refrigeration flow. This design provides a reliable and efficient means of achieving sterilization temperatures without compromising product quality.

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Rapid sterilization device and method for dairy product processing that allows quick and thorough sterilization with less nutrient loss compared to traditional methods. The device uses a heat exchange tank, heater, pumps, pasteurizer, and sterilizer. It circulates milk through the system with heat exchange, pasteurization, and sterilization steps. The milk is first heated in the exchange tank, then pasteurized in the pasteurizer, and finally sterilized in the high temperature sterilizer. This sequential process achieves thorough sterilization in a shorter time compared to single step methods. The heat exchange step helps reduce nutrient loss compared to high temperature sterilization alone.

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A method for sterilizing dairy products like whole milk and skimmed milk without causing deterioration. The method involves rapidly heating the milk using steam infusion instead of traditional pasteurization methods like plate heat exchangers. The milk is sprayed into a chamber filled with hot steam where it contacts the steam and heats up quickly. This shortens the temperature range where bacteria can grow and reduces the risk of contamination compared to longer pasteurization times. The steam infusion also helps eliminate bacteria in hard-to-reach areas like corners of heat exchangers.

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Heating and cooling device for dairy product raw materials that reduces energy consumption during sterilization by preheating and reheating the milk. The device has two feeding pipes for high-temperature pasteurized milk and low-temperature sterilized milk. A heat exchanger with a refrigerant pipe connects the feeding pipes. The refrigerant chills the high-temperature milk in the heat exchanger, then heats up in the exchanger to preheat the raw milk. A secondary heating section further increases the preheated milk temperature. This preheating reduces the energy needed for high-temperature sterilization.

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A method to manufacture dairy products like milk that preserves flavor and texture during sterilization. The method involves using a direct heating technique to sterilize the dairy product at temperatures above 80°C and below 120°C for 2-30 seconds. This is followed by indirect cooling using a heat exchanger. This direct heating-indirect cooling sequence prevents flavor loss, protein denaturation, and viscosity increase compared to traditional sterilization methods. It allows sterilization without denaturing proteins, dispersing flavor compounds, or increasing viscosity.

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An energy efficient system and method for pasteurizing milk for cultured dairy products that reduces the energy required to pasteurize milk for cultured dairy by passing the milk through a continuous flow process, or a batch process, that includes: a preheating module that preheats raw milk, at least one waste heat source module that releases waste heat to the preheating module, a waste heat control system that regulates the waste heat, a regeneration module comprising a heat exchange mechanism that transfers heat between outgoing high temperature pasteurized milk and incoming preheated milk, a homogenizing module, a heating module that heats the preheated milk to a high temperature pasteurized temperature, a holding tube, a booster pump, and a culture tank for culturing the cooled pasteurized milk into cultured dairy products. The preheating module uses waste heat to warm the raw milk before paste

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