Process for the production of cheese milk

摘要

A process for the production of cheese milk is suggested, wherein
(a) raw milk is subjected to heat treatment,(b) solids are removed from the heat-treated product,(c) the resulting intermediate is skimmed,(d) the skimmed milk such obtained is subjected to microfiltration, and(e) the resulting permeate is adjusted to the desired fat contents by adding an amount of the cream separated in step (c), and the standardized milk such obtained is(f) pasteurized in a final step.

主权项

1. A process for the production of cheese milk, comprising the steps of
(a) subjecting raw milk to heat treatment at a temperature in the range of from 70° C. to 80° C. and over a time period range of from 20 seconds to 60 seconds to obtain a thermally treated product, (b) removing solids from the thermally treated product to obtain an intermediate, (c) skimming the resulting intermediate to obtain a cream and a skimmed milk, (d) subjecting the thus-obtained skimmed milk to microfiltration using a membrane with an average pore size of about 1.3 to 1.5 μm, to produce a permeate and retentate, (e) adjusting the resulting permeate to the desired fat content by adding an amount of the cream separated in step (c) to obtain a standardized milk, and (f) pasteurizing the standardized milk in a final step.