Spore Removal Techniques for Milk Purification

Purifying goat milk to reduce bacteria and spores for use in cheese making and other applications where spores are a concern. The process involves decreasing the flow rate into a centrifuge to prolong the residence time and allow larger particles like bacteria and spores to settle out. The separated skim milk is then filtered to remove remaining spores. This reduces spore counts by over 1 log. The filtered milk can be further processed like sterilization or used directly for cheese making. The longer centrifuge time enables more efficient spore separation from goat milk compared to conventional methods.

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A process to purify goat milk by removing bacteria and spores to make it suitable for uses like cheese production where spores can cause defects. The process involves decreaming goat milk in a centrifuge at a lower flow rate than capacity, causing a longer residence time. This allows better separation of spores from the cream. The heavy fraction containing bacteria and spores is sterilized separately. The skimmed milk is microfiltered to remove spores, then recombined with the sterilized heavy fraction and pasteurized cream. This provides purified goat milk free of bacteria and spores for uses like cheese making.

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A process to remove bacteria and spores from raw goat milk to produce purified goat milk with reduced bacterial and spore content. The process involves skimming the raw goat milk in a creamer at a flow rate less than full capacity to allow longer residence time. This separates the heavy fraction containing bacteria and spores. The skimmed milk is then microfiltered to remove spores. The heavy fraction and cream are separately stored and recombined after heating to sterilize a small volume. This avoids heating goat milk fat, which forms off-flavors. The purified goat milk has significantly reduced spores compared to raw milk.

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Reducing floating fat and complaint rate in UHT sterilized milk by optimizing the heat treatment process. The method involves a protein stabilization step before sterilization at 90-95°C for 110-130 seconds to promote germination and killing of heat-resistant spores. This reduces the level of spores that survive sterilization and can cause souring, bitterness, and agglomeration during storage. The higher initial temperature also improves sterilization efficiency. The final UHT milk has lower protease activity and higher furosine content indicating less enzyme activity and heat damage compared to conventional UHT processing.

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A process for producing purified goat milk with reduced bacteria and spore counts compared to raw goat milk. The process involves subjecting raw goat milk to decreasing in a centrifuge at a flow rate below capacity, allowing longer milk residence time. This separates cream and heavy fraction containing bacteria and spores. The heavy fraction is sterilized separately. The cream is microfiltered and recirculated. The purified milk has lower bacterial and spore counts compared to raw milk.

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Removing spores from raw goat milk to produce purified goat milk with reduced bacterial and spore content. The process involves defatting the milk in a centrifuge operating below full capacity to remove the spore-containing heavy fractions alone. This is followed by microfiltration to separate the spores from the purified skim milk. The purified goat milk can be used in applications like cheese making where spores cause defects.

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Fast and homogeneous pasteurization of liquid foods using pulsed electric field (PEF) heating at lower voltages and shorter pulse durations than conventional PEF. The process involves heating liquid products using resistive heating instead of cooling sections between treatment chambers. The key features are lower electric field strengths (0.15-5 kV/cm) for shorter pulses (2-1000 microseconds) to inactivate bacteria in liquids like fruit juices, dairy, and beverages. The lower voltages are effective for gram-positive bacteria and spores. The heating is rapid due to short residence times in the treatment chambers.

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A more efficient process for producing milk or whey powders with reduced spore forming bacteria levels. The process involves thickening the milk/whey by evaporation, followed by sterilization using a centrifugal germ-removing separator instead of conventional heat sterilization. This allows higher solids content before sterilization, reducing the number of evaporation-sterilization cycles needed. The separator removes bacteria without heat, extending equipment life and reducing cleaning frequency.

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Efficiently producing milk and whey powder with lower thermoduric spore counts to reduce cleaning intervals. The process involves thickening the milk or whey by evaporation, followed by sterilization using a centrifugal separator. Sterilization after each evaporation step reduces spore growth during drying and allows longer production runs between cleanings.

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A method for preparing long-term full-fat concentrated milk that allows for storage and transportation of milk without the need for drying or spraying into powder. The method involves sterilizing and quickly freezing the milk to prevent spoilage. It uses an airtight milk sterilizer with centrifugal separation to rapidly remove bacteria and spores from the milk at low temperatures. The sterilized milk is then frozen at -18°C or lower to preserve quality and enable long-term storage. This allows transport of concentrated milk over long distances without the need for drying or powdering.

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A process to improve the effectiveness of ultra-high pressure (UHP) sterilization of foods like milk while preserving nutrients and flavors. The process involves multiple UHP sterilization steps at lower pressures followed by a higher pressure step. The lower pressure steps kill bacteria and spores, and the higher pressure step finishes sterilization. This sequence limits protein denaturation and prevents spore germination. A bacteriostatic agent is added before UHP to further reduce microbial load. This allows complete sterilization without high pressure that degrades proteins. The process improves UHP sterilization effectiveness while minimizing protein denaturation and nutrient loss compared to single high-pressure sterilization.

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A UV bioreactor for cold pasteurization of liquid food products using UV-C light in the 180-300 nm range to kill microorganisms like bacteria, molds, spores, and viruses. The bioreactor has multiple cassettes with spiral-shaped tubes containing UV lamps. Filters block higher UV above 300 nm. The cassettes are removable and ventilated to cool the lamps. Crossflows through the coiled tubes allow opaque liquids to be treated. The bioreactor design enables pasteurization of highly opaque liquids like milk using UV-C without light escaping or excessive heat generation.

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A process to purify goat milk by removing bacteria and spores to make it suitable for applications like cheese making, infant formula, and regulated food products where spores are problematic. The process involves decreaming goat milk at lower flow rates than capacity in a centrifuge to allow longer residence time. This separates the cream and heavy fraction containing bacteria and spores. The skimmed milk is then microfiltered to remove remaining spores. The filtered milk is purified goat milk with reduced bacteria and spores compared to raw goat milk.

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Process to purify goat milk by removing bacteria and spores to enable uses like cheese production without the need for added enzymes. The process involves decreaming goat milk in a centrifuge at a lower flow rate than capacity, allowing longer residence time. This removes cream and heavy fraction containing bacteria/spores. The skim milk is then microfiltered to remove spores. The filtered milk can be used for cheese making without spore issues.

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Reducing bacteria like Bacillus cereus in human milk and human milk-based products without adversely affecting nutritional content. The method involves separating the milk into skim and cream fractions, adding a filter aid to the skim, then microfiltering it to remove bacteria while retaining proteins. The filtered skim is combined with low-bacteria cream to make treated whole milk.

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A more efficient method for producing milk or whey powders with reduced spore-forming bacterial contamination. The method involves sterilizing the concentrated milk or whey after evaporation steps using a centrifugal separator. This allows longer intervals between cleaning cycles compared to traditional evaporation alone since the sterilization further reduces bacteria levels.

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Cold sterilization method for refrigerated milk that removes spores and corpses from raw milk without generating new spores. The method involves screening the raw milk for low bacterial counts (<105 CFU/mL) and then subjecting it to a two-stage centrifugal sterilization process at cold temperatures. This prolonged sterilization time removes impurities without heat damage or spore formation.

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A simplified process for producing low germ milk powder with higher protein content compared to conventional methods. The process involves heating raw milk twice in connected heat exchangers to 35°C and 55°C, separating the cream, pasteurizing the skimmed milk, evaporating it, and spray drying without interim storage. This reduces germs and spores while preserving whey proteins compared to high temperature treatments.

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Process for producing fresh milk with extended shelf life without compromising taste. The process involves multiple stages of centrifugal disinfection, microfiltration, and depth filtration to reduce bacteria and spores that spoil milk. The process starts with high-quality raw milk that is not older than 48 hours. The milk is standardized to adjust fat content, then sterilized in a two-stage centrifugal disinfection. This removes spores like Bacillus cereus that spoil milk. Next, the milk is microfiltered to remove bacteria. Finally, it's depth filtered to further clarify the milk. The resulting product has significantly reduced bacteria and spores for an extended shelf life of at least 20 days at 8°C without compromising taste.

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