Process for making a shelf-stable milk based beverage concentrate

摘要

A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

主权项

1. A method for preparing a shelf-stable milk concentrate, the method comprising:
(a) introducing a raw milk product into a balance tank; (b) heating the raw milk product in a preheater to create a preheated milk product; (c) injecting the preheated milk product into a first effect of an evaporator, wherein the preheated milk product is heated at a temperature of about 70° C. to evaporate water and increase a solids content of the preheated milk product to create a first effect milk product with a solids concentration of from 10% to 13%; (d) injecting the first effect milk product into a second effect of the evaporator, wherein the first effect milk product is heated at a temperature of about 65° C. to evaporate water and increase a solids content of the first effect milk product to create a second effect milk product with a solids concentration of from 13% to 18%; (e) injecting the second effect milk product into a third effect of the evaporator, wherein the second effect milk product is heated at a temperature of about 62° C. to evaporate water and increase a solids content of the second effect milk product to create a third effect milk product with a solids concentration of from 18% to 27%; (f) injecting the third effect milk product into a fourth effect of the evaporator, wherein the third effect milk product is heated at a temperature of about 60° C. to evaporate water and increase a solids content of the third effect milk product to create the milk concentrate with a solids concentration of from 28% to 34%; (g) injecting the milk concentrate into a fifth effect of the evaporator along with aseptically adding a lactase enzyme, wherein the fifth effect is heated at a temperature of about 48° C. to evaporate water and increase a solids content to create a hydrolyzed milk concentrate with a solid concentration of from 34% to 42%; (h) injecting the hydrolyzed milk concentrate into a sixth effect of the evaporator, wherein the hydrolyzed milk concentrate is heated at a temperature of about 43° C. to evaporate water and increase a solids content of the hydrolyzed milk concentrate to create a final hydrolyzed milk concentrate with a solids concentration of from 42% to 50%; (i) immediately following step (h), holding the final hydrolyzed milk concentrate in an aseptic tank at a temperature of about 80° F.; and (j) immediately following step (i), packaging the final hydrolyzed milk concentrate in an aseptic container using an aseptic filling machine.