| 摘要 |
Producing low-bacteria whole milk powders having a milk protein index of at least 2, comprises (a) removing solids from raw milk and separating the cream, (b) subjecting the skim milk obtained to infusion heating, (c) concentrating the heated milk obtained to a dry mass of 30-50 wt.%, (d) subjecting the concentrate obtained to thermal treatment for a period of at least 15 seconds at a temperature of at least 72[deg] C, and (e) processing the thermally treated product to obtain a dry powder. An independent claim is also included for low-bacteria low temperature skimmed milk powder, preferably whole milk powder obtained by the above mentioned method. |
