A MANUFACTURING METHOD TO IMPROVE FLAVOR AND TASTE OF LOW FAT MILK

摘要

PURPOSE: A producing method of low fat milk having improved milk flavor is provided to improve the eating feeling of the low fat milk compare to conventional low fat milk. CONSTITUTION: A producing method of low fat milk having improved milk flavor comprises the following steps: preheating raw milk at 50-55 deg C:separating milk cream and skim milk from the preheated raw milk; heat-processing the milk cream at 130-150 deg C for 3-20 seconds; mixing the heat-processed milk cream and the skim milk to make the fat content of the milk into 0.8-2wt%; removing bad smell from the mixture, and uniformly homogenizing; and sterilizing the obtained low fat milk at 130-134 deg C before cooling. [Reference numerals] (AA) Skim milk; (BB) Raw milk; (CC) Milk cream