Ultra High Temperature (UHT) 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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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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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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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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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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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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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 milk sterilization device that optimizes heating and cooling processes during sterilization. The device features a spiral heating chamber with a heating element and sensor array that monitors temperature. The heating element is surrounded by a spiral heating tube that connects to a circulation loop. The circulation loop enables rapid cooling of sterilized milk through a cooling sleeve. The device integrates a high-efficiency cooling system, including a spiral cooling pipe and sleeve, to maintain precise temperature control throughout the sterilization process.

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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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A method for producing ultra-pasteurized milk with enhanced nutritional retention and shelf life. The process involves a combination of ultra-pasteurization and controlled ultra-high temperature (UHT) processing to preserve milk's natural nutrients and flavor profile. The ultra-pasteurization step maintains the milk's microbial stability while the UHT treatment significantly extends its shelf life without compromising its nutritional properties. This integrated approach enables the production of ultra-pasteurized milk that can be stored for extended periods while maintaining its superior nutritional profile compared to traditional pasteurized milk.

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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 long-life whole fat concentrated milk that extends shelf life through advanced sterilization, evaporation, and cooling techniques. The process involves standardized milk treatment, rapid bacterial elimination through efficient net milk sterilization, multi-effect evaporation, and controlled cooling to 2-8°C. The concentrated milk is then aseptically filled into specialized containers, followed by rapid freezing in a cryogenic environment at -18°C. This approach enables the preservation of milk's nutritional content while maintaining consistent quality and uniform distribution across regions.

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An intelligent multi-purpose liquid sterilizer that enables simultaneous pasteurization and high-temperature sterilization of beverages. The system integrates a cold heat exchanger, homogenizer, and high-temperature sterilizer, with advanced temperature control capabilities. The cold heat exchanger is connected to a pasteurizer and high-temperature sterilizer, while a homogenizer connects to the sterilizer. The system features a preheater that connects to the high-pressure pump, followed by a homogenizer, and then connects to the pasteurizer. This configuration enables precise temperature control and simultaneous sterilization of beverages, including pasteurization and high-temperature sterilization.

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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 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 dairy beverage process that enhances protein content and fiber levels in commercial milk products through a combination of caseinates and inulin. The process involves combining raw milk with sodium caseinate and inulin, stirring for 10-12 minutes, warming to 52-55°C for 10 minutes, homogenizing, and ultra-high-temperature pasteurization at 138-142°C for 2-5 seconds. The final product retains its natural flavor and texture while achieving a 6% protein and 2% fiber content.

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Concentrated yogurt production method for enhancing shelf life and nutritional value through advanced sterilization techniques. The method utilizes high-temperature short-time pasteurization (HTST) of raw milk to achieve sterilization, followed by precise cooling and fermentation processes. The sterilization process involves specific temperature and time conditions to ensure the elimination of pathogens, while the cooling step enables the development of a stable microbial environment. This multi-step approach enables the production of concentrated yogurt with extended shelf life and enhanced nutritional profile compared to traditional methods.

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