METHOD OF TREATING LIQUID FOOD

摘要

[PROBLEMS] To propose a method of treating a liquid food which is suitable for efficiently and effectively lowering the dissolved oxygen concentration of a liquid food typified by defatted milk having a high foamability and a low defoamability. [MEANS FOR SOLVING PROBLEMS] The dissolved oxygen concentration of a liquid food is lowered by supplying the liquid food into a vacuum container in the state while heating the liquid food to a temperature not lower than the saturation temperature (boiling point) of the liquid food in the vacuum atmosphere within the vacuum container, or supplying the liquid food into a vacuum container while reducing the pressure in the vacuum container to a level not higher than the saturation vapor pressure of the liquid food at the temperature of the liquid food.