Low Temperature Long Time (LTLT) Milk Pasteurization Methods

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 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 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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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 system for processing milk that utilizes ultrasonic treatment to achieve high-quality milk with reduced bacterial contamination, while minimizing energy consumption. The system employs an ultrasonic treatment device that operates after the milk has been processed and filtered, rather than before. This approach eliminates the need for refrigeration and enables continuous pasteurization of milk at temperatures below 60°C. The system integrates ultrasonic treatment into the milk processing flow, eliminating the need for separate cooling steps. The device can be integrated into the milking equipment or used as a standalone sterilization unit. This approach provides a reliable and efficient method for achieving high-quality milk with reduced bacterial contamination, while minimizing energy consumption compared to traditional pasteurization methods.

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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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Method for producing dairy products with low bacterial content through a novel combination of heat treatment and superheated steam processing. The method involves pasteurizing milk through conventional heat exchanger processes, followed by a specialized heat treatment step where the milk is heated to 25-30°C using direct injection of superheated steam. This process enables rapid bacterial growth control, while the superheated steam injection enables efficient removal of microbial contaminants. The milk is then cooled using flash cooling to achieve the desired bacterial content.

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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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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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