High Temperature Short Time (HTST) Milk Pasteurization

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 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 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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Method for producing high-quality sterilized dairy products through controlled Joule heating of milk-containing raw materials. The method involves adjusting the flow path characteristics of the raw material to achieve specific fluid dynamics, specifically transitioning from a transition flow to a turbulent flow. This enables precise control over heat transfer characteristics during Joule heating, allowing for optimized sterilization conditions while minimizing scorching and by-product formation. The method can be applied to a wide range of milk products, including dairy powders, concentrates, and beverages.

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An air heat source heat pump pasteurization system that enables energy-efficient pasteurization by utilizing a heat recovery system to enhance the process temperature. The system integrates a heat pump with a condenser and evaporator in a single unit, where the evaporator is positioned beside the pasteurizer. This configuration captures heat from the pasteurization process and transfers it to the condenser, which then uses the recovered heat to warm the water in the reservoir. The system achieves pasteurization temperatures through both conventional heat transfer and the recovered heat, enabling both energy conservation and improved sterilization efficacy.

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Preparing sterilized milk through a novel sterilization method that achieves both enhanced shelf life and improved nutritional stability. The process involves preheating raw milk to a temperature range of 35-68°C, followed by rapid degassing and cooling. This rapid cooling step minimizes heat-induced denaturation of milk proteins while maintaining the optimal microbial inactivation levels. The preheated milk is then homogenized and filled into sterilized containers, where the rapid cooling and degassing steps ensure consistent product quality. This method enables the production of sterilized milk with a high-quality protein content, low furoic acid levels, and extended shelf life, while maintaining the integrity of the milk's nutritional profile.

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Fresh milk pasteurization device with enhanced heat transfer efficiency and energy efficiency through a novel design. The device features a can body with integrated heating and cooling elements, where the heating element is supported by a cover plate connected to a milk feeding tube. The device employs a solenoid valve to control the flow of fresh milk before it enters the cooling system, preventing premature cooling and maintaining optimal temperature. This design enables continuous milk flow while maintaining optimal temperature during pasteurization, while the cooling system operates at lower temperatures to reduce energy consumption.

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Low-bacteria milk powder with high WPNI (III) technical field, comprising a spray-dried skimmed milk concentrate with reduced bacterial contamination and enhanced whey protein nitrogen index (WPNI). The concentrate undergoes a simplified processing step that combines pasteurization with a controlled drying process, resulting in a powder with significantly lower bacterial counts and higher WPNI compared to conventional pasteurized skimmed milk powders.

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A method to improve the coagulation properties of milk for dairy applications by selectively introducing beneficial bacterial strains during the initial heat treatment phase. The process involves heating milk to a temperature between 83-90°C for a duration between 20-60 seconds, followed by the addition and maturation of a specific probiotic strain. This targeted intervention enhances the natural coagulation capabilities of the milk, particularly its rennet coagulating properties, while eliminating pathogenic microorganisms and their by-products. The method enables the production of milk with improved coagulation properties, enhanced organoleptic characteristics, and reduced levels of undesirable compounds like Listeria monocytogenes.

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Continuously operating pasteurizer for human milk that allows pasteurization at high temperatures (72-75°C) and short times (10-20 seconds) to eliminate pathogens while preserving milk components. The pasteurizer uses countercurrent flow corrugated tube heat exchangers with independent milk and water circuits to increase heat exchange ratio. The pasteurizer is specifically designed for human milk banks to provide high throughput pasteurization that meets milk volume requirements.

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A pasteurization device for food processing and cosmetics that combines rapid sterilization and efficient cooling. The device features a spiral-shaped pipeline with heating and cooling sections, where materials pass through both processes. The device incorporates a pre-sterilization section with a steam filter and air filter to enhance sterilization effectiveness. The cooling section employs advanced spiral design to rapidly cool the sterilized materials, maintaining their quality and preventing nutrient loss. The device enables precise control over sterilization time and temperature, while maintaining aseptic conditions throughout the process.

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A high-temperature pasteurizer for dairy processing that can heat milk to 90°C for cheese production without fouling or fouling issues. The pasteurizer has a vertical cylindrical milk tank with a stirrer, temperature sensor, expansion vessel, and sealed water heat exchange cavity. The cavity has a water jacket around the tank, an inlet, and an outlet connected to the expansion tank. A pump circulates water through the jacket. This allows heating the milk to 90°C without fouling issues, as the water prevents fouling on the tank surfaces. The water can be recirculated multiple times for efficient heating. The pasteurizer also has a lower drainage pipe for whey removal and an upper drainage pipe connected to the expansion tank for milk removal.

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Durable milk with enhanced shelf life through a two-step heat treatment process. The milk undergoes a first heat treatment at 85-100°C for 1-20 minutes, followed by a second heat treatment at 125-135°C for 50-400 seconds. This multi-step approach combines the benefits of pasteurization and ultra-high temperature (UHT) processing, while preserving milk's natural enzymes and preventing spoilage.

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A milk pasteurization system heating device that provides uniform heating, simplified operation, and enhanced safety through a novel heating configuration. The device comprises a bottom plate, mounting table, heating device, heating wire, rotating electric machine, blade, turntable, hopper, cooling box, and collection box. The heating device is arranged on a rotating platform that features a rotating electric machine and a rotating blade. The heating wire is integrated into the blade, and the platform is equipped with a mounting table and a cooling box. The device's unique configuration enables consistent heating across the entire system while maintaining optimal operating conditions.

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A milk pasteurization system that precisely controls temperature, flow, and time for sterilization and cooling to improve efficiency and quality compared to traditional pasteurizers. The system uses separate tanks for raw milk and hot water, a sterilizer, and pumps with PLC control. Temperature sensors and frequency adjustment allow precise adjustment of raw milk and hot water temperatures. A proportional control algorithm adjusts the hot water flow rate based on the raw milk flow rate to maintain the sterilization temperature and time. This allows rapid and precise sterilization with cooling after heating.

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A pasteurization system for milk and colostrum that selectively preserves immunoglobulins while eliminating pathogenic bacteria, while maintaining optimal milk quality. The system employs a novel combination of ultraviolet (UV) pasteurization and temperature control, where UV light is used to sterilize milk and colostrum before heating to a controlled temperature, allowing selective preservation of immunoglobulins. The system's temperature control enables precise temperature management during the UV treatment, ensuring optimal sterilization of pathogenic bacteria while maintaining immunoglobulin integrity.

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A two-step pasteurization process for milk that extends the shelf life without significantly reducing nutrients or quality. The process involves primary pasteurization at 72°C for 15 seconds followed by secondary pasteurization at 75°C for 15 seconds. The two pasteurization steps, with different temperatures and times, allows for a longer shelf life of the pasteurized milk compared to a single high-temperature pasteurization. This reduces the need for refrigeration during transportation and storage, improving convenience and reducing spoilage. The two-step pasteurization process also maintains better nutritional value and sensory qualities compared to higher temperature single-step pasteurization.

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Long-shelf-life dairy products with reduced cooking flavor and improved nutritional profile achieved through a novel heat treatment process. The method involves rapid heating of milk fat fractions to 140-180°C for a duration of 200-200ms, followed by rapid cooling. This process enables the formation of stable, heat-resistant milk fat structures that inhibit microbial growth while preserving the natural flavor and nutritional characteristics of the milk. The treatment is combined with a proprietary enzyme inactivation step to further enhance the product's shelf life and quality.

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In-flow sub-pasteurization of raw milk to extend its shelf life and improve quality without cooling. The method involves heating raw milk to sub-pasteurization temperature (57-68°C) while it's flowing to storage. This is done immediately after extraction and before cooling. The short heat exposure in-line improves coagulation properties compared to traditional pasteurization. Cooling is done afterward. The system involves an in-line heater disposed on the milk tubing.

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An integral milk processing system that enables precise control of pasteurization and skimming operations through a single, automated machine. The system employs a dual-stage pasteurization process followed by a specialized centrifugal skimmer, which separates cream and skim milk through centrifugal separation. The system integrates modern control technologies to achieve precise temperature control during pasteurization and precise separation of cream and skim milk during centrifugation. The integrated system operates at very low production volumes, making it particularly suitable for small-scale dairy producers.

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Energy-efficient method for producing drinking milk that preserves the nutritional value of the milk while minimizing vegetative and spore microorganisms. The method involves a three-stage pasteurization process. The milk is pasteurized at 70-78°C for 15-25 seconds, then cooled to 2-8°C for 8-24 hours, and reheated for 15-25 seconds at 70-78°C. This allows pasteurization without excessive heat that destroys vitamins and enzymes. The longer holding time at lower temperature kills more microorganisms.

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