Ultra-high temperature concentrated milk package and preparation method thereof

Patent Name Ultra-High Temperature Concentrated Milk Packaging and Method for Making the Same Patent Applicant Husbandry Technology Corporation Principal Applicant Address Ohio Inventor Ronald A. Reeves; Ronnie L. Howard Application (Patent) No. 01823457.7 Date of Application 2001.05 .07 Certification Date Approval Notice No. 1536964 Auditing Announcement Date 2004.10.13 Instruction CD-ROM D0441 Main Classification Number A23C3/02 Classification No. A23C3/02; A23C9/15 Subsequent Original Application No. Priority Item Abstract This method includes the raw material dairy products. Heating to an elevated pasteurization temperature under reduced pressure for a period of time sufficient to evaporate the liquid from the raw milk product, forming a pasteurized, high solids intermediate liquid concentrate, and bringing the intermediate concentrate to a certain amount The cream mixes to form a concentrated liquid mixture with a pre-selected amount of fat for preparing a replica milk beverage having the desired taste profile, and stabilizer material is added to effectively ensure uniform distribution of the ultra-pasteurized liquid concentrate during storage and Inhibition of the separation and precipitation of milk solids therein. The final liquid concentrated milk is ultra-pasteurized, homogenized and packaged to form an ultra-pasteurized liquid concentrated milk package, and then the ultra-pasteurized concentrated milk is mixed with water to form the replicated milk beverage. . Sovereignty item 1. A method of preparing ultrapasteurized liquid concentrated milk for mixing with water to provide a replica milk beverage that tastes similar to fresh milk, the method comprising: a) providing a liquid condensed milk mixture comprising a stabilizer, a bar, Disinfecting the liquid concentrated milk and a certain amount of non-fat milk solids, when the ultra-pasteurized liquid concentrated milk is replicated with water, it is sufficient to prepare a super-pasteurized liquid concentrated milk having a non-fat milk solid content of at least 29.9 wt%, b) The stabilizing agent is in an amount sufficient to effectively prepare a protein complex which forms a stable dispersion of substantially homogeneously distributed colloidal components in the liquid condensed milk mixture, c) the stabilizing agent is also effectively inhibited at Thermal coagulation of milk protein at a preselected pH of the liquid condensed milk mixture, and then d) at an effective ultra pasteurization temperature, directing a continuous stream of the liquid condensed milk mixture in direct contact with steam for a duration sufficient to form non-fat milk The time when the solid content is at least 29.9 wt% of the ultra-pasteurized liquid concentrated milk.