Process for the stabilization of liquid long-life milk products

摘要

In the production of liquid long-life products such as evaporated milk, evaporated cream or coffee cream, in the production, storage and distribution, quality-reducing destabilization phenomena can occur (e.g. flocculation, viscosity increase, creaming, sediment formation, coagulation in hot coffee). To reduce or avoid these phenomena, in particular, certain salts (stabilization salts), such as hydrogen carbonates, citrates and phosphates, are added before the sterilizing thermal treatment. Liquid long-life milk products for which the sterilization is performed by continuous heating and packaging is performed under aseptic conditions are stabilized according to the invention by adding all or a portion of the stabilization salts used after the thermal treatment.