Low Temperature Long Time Milk Pasteurization Methods

A method and system for producing ultra-high temperature (UHT) milk with longer shelf life by direct heating and homogenization. The method involves heating milk to 135-137°C for 30-120 seconds, then cooling to 60-90°C before homogenizing. This allows homogenization without dilution. The system has a dedicated heating unit to heat and hold the milk at high temperature, followed by a homogenizer. The heated milk is then filled into aseptic containers without refrigeration for long shelf life.

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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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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 production method to extend the shelf life of liquid milk like pasteurized, sterilized, and condensed milk by removing oxygen and other gases from the milk after killing and sterilization. After pasteurization or ultra-high temperature sterilization, the milk is degassed in a vacuum deaerator. The degassed milk is then cooled and stored in an aseptic tank that isolates it from air. This prevents oxygen and other gases from resurrecting dormant microorganisms and deteriorating the milk quality.

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Milk sterilization and preservation technology involving pasteurization followed by addition of sodium thiocyanate and sodium percarbonate to sterilized milk. The milk is poured into a sterilization equipment, steam is introduced at 6-8 kg pressure, pasteurization is done at appropriate temperatures, then sodium thiocyanate and sodium percarbonate are added to the pasteurized milk for preservation.

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A milk disinfection device for dairy production that combines advanced cooling and filtration technology to achieve enhanced pathogen reduction. The device features a modular design with multiple heat exchangers, a filter system, and a refrigeration unit that work together to maintain optimal temperatures for milk processing. The system incorporates a continuous circulation pump, a filter screen, and a filter plate to ensure consistent filtration performance. The device's cooling system utilizes a high-efficiency heat exchanger located above the filter, while the refrigeration unit is integrated into the top plate. The system's innovative design provides superior cooling and filtration capabilities compared to conventional pasteurization devices.

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A method to prepare low-temperature pasteurized milk that extends the shelf life of pasteurized milk without using aseptic packaging. The method involves centrifugal sterilization followed by direct sterilization. This allows extending the shelf life to 21 days at refrigerated temperatures without destroying milk components like taste and nutrition as much as UHT sterilization does. The steps involve filtering, preheating, centrifugal sterilization, concentration, degassing, direct sterilization, evaporative cooling, homogenization, cooling, and sterilization.

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A novel cold pasteurization system for dairy products that enables pathogen reduction without heat treatment, allowing dairy farmers to safely process colostrum-rich milk directly in storage bags. The system combines a peroxygen donor (e.g., sodium percarbonate) with an acetyl donor (e.g., peracetic acid) and a controlled release mechanism, enabling rapid pasteurization of colostrum-rich milk while preserving its bioactive proteins. This approach enables dairy farmers to process colostrum directly in storage bags, eliminating the need for specialized pasteurizers and refrigeration.

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A method to produce low-temperature sterilized fresh milk that retains more nutrients and has equivalent microbial residue to high-temperature sterilization. The method involves step-by-step sterilization of raw milk. First, high-fat material is high-temperature sterilized. Then, the skimmed milk is low-temperature sterilized. The cream is then added back into the skimmed milk. This process provides higher nutrient retention than direct pasteurization and more thorough microbial kill than high-temperature sterilization.

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Method for thermal treatment of milk in a container to prevent recontamination during storage and transport. The method involves using a conical shaped container that widens towards the opening. The milk is pasteurized, frozen, and thawed inside the container itself using a temperature control medium. This eliminates the need to transfer the milk between different equipment for pasteurization, cooling, and warming. The conical shape prevents stress on the container during freezing.

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Mobile low-temperature milk pasteurization system that can be taken directly to the farm to process milk on-site. This reduces transportation time and prevents bacterial growth during transport. The system has a pump to draw raw milk, a pasteurizer to heat it, a chiller to cool it, and a filler to pack the pasteurized milk. It can be powered by solar panels and has wireless communication. The milk processing equipment can be loaded onto a trailer and moved to remote farms for on-site processing to maximize milk nutrient preservation.

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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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A milk production process that combines primary pasteurization and secondary pasteurization to achieve enhanced shelf life while maintaining nutritional quality. The process involves preheating the milk to a temperature below the lethal point for heat-sensitive microorganisms, followed by a controlled secondary pasteurization step. This sequential approach eliminates heat-sensitive bacteria and molds while preserving heat-resistant strains, ensuring the milk retains its nutritional properties. The secondary pasteurization step is followed by gentle heat treatment to prevent nutrient degradation, followed by high-temperature sterilization to eliminate any remaining pathogens. This dual-step approach provides a comprehensive approach to milk processing that balances microbial safety with nutritional retention.

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Ultra-pasteurized milk that can be stored at room temperature and meets stringent safety standards, achieved through a novel sterilization process that preserves β-lactoglobulin content while maintaining sterilizability. The process involves pasteurizing raw milk at 50-65°C, followed by membrane filtration, heat treatment at 125-131°C, and final sterilization at 50-65°C. This method enables the production of ultra-pasteurized milk with a significantly higher β-lactoglobulin content (1000mg/L) while maintaining commercial sterility and shelf life at room temperature.

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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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A method for preparing milk that achieves high protein content, low fat content, and excellent taste through a multi-step process. The process involves pasteurizing raw milk, concentrating it to achieve a desired protein content, and then subjecting the concentrated milk to a specialized sterilization treatment that selectively removes heat-resistant microorganisms while preserving beneficial nutrients. The concentrated milk undergoes reverse osmosis to remove excess water, followed by flash sterilization to achieve the desired shelf life. The process maintains the milk's natural flavor profile and texture, with the sterilization step ensuring complete microbial removal.

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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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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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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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