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METHOD FOR PRODUCING HIGHLY PASTEURIZED MILK AND/OR MILK PRODUCTS HAVING THE PROPERTIES OF FRESH MILK AND A PROLONGED SHELF-LIFE
METHOD FOR PRODUCING HIGHLY PASTEURIZED MILK AND/OR MILK PRODUCTS HAVING THE PROPERTIES OF FRESH MILK AND A PROLONGED SHELF-LIFE
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机译：制备具有新鲜牛奶特性和延长货架期的高糊化牛奶和/或牛奶产品的方法
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摘要
The invention relates to a method for producing highly pasteurized milk and/or milk products having the properties of fresh milk and a prolonged shelf-life. Said milk and/or milk products are produced by heat treatment using indirect heat transfer while preferably recovering the heat at the same time. According to the inventive method, the milk is mildly preheated to a temperature slightly below that at which the whey proteins denature. The milk is then highly pasteurized in an extremely quick manner in a pasteurizer to a temperature of 125 °C without a defined holding time and at a flow rate that is higher than that during preheating. After high pasteurization, the milk is shock-cooled without a defined holding time. In this manner, the consumer is provided with a highly pasteurized milk whose organoleptic properties are hardly impaired by the thermal treatment compared to fresh milk while, at the same time, sufficiently killing the microorganisms and spore-forming organisms which limit the shelf-life of the milk and that may be pathogenic. The inventive method provides a means for preserving the properties of fresh milk and enabling its storage up to 45 days at a storage temperature of approx. 10 °C.
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