中国
Patented Method and system for stabilization and preservation of milk by priming thermal treatment.
Sub-pasteurization –process in farm after milking
Without damage row milk characters
Sub-Pasteurization is a process Using on-site thermal treatment to decrease Bacteria’s in raw milk
in order to increase product shelf life & yields while maintaining product quality.
Venture Background
– Milk coagulation quality is dictated by the content, state, & composition of the milk solids, Pathogens, & protolithic/lipolytic enzymes
– content of native protein, particularly the denaturization state and arrangement of α-, β-, and κ-caseins.
– Pathogens, & protolithic/lipolytic enzymes either consume, dismantle, or inactivate milk solids.
-The deterioration of coagulation qualities (time & firmness) are time-dependent.
– Normally, raw milk is stored in cooling before further processing for 1-2 days; & sometime even for 4-5 days.
| Ingredient | 0 days of storage | 2 days of storage | The change in % | 5 days of storage | The change in % |
| Overall % protein | 3.28 | 3.29 | 0.3 | 3.32 | 4 |
| % Casein | 2.39 | 2.39 | 0 | 2.37 | -0.8 |
| % whey’s Casein | 0.89 | 0.9 | 1.12 | 0.98 | 10.11 |
| % Lactose | 4.76 | 4.77 | 0.21 | 4.77 | 0.21 |
| % Fat | 3.69 | 3.52 | -4.6 | 3.6 | -2.4 |
| Curd Yield (dry matter) | 0.14 | 0.13 | -7.14 | 0.12 | -14.28 |
| Coagulation duration (min) | 6.18 | 23.69 | 283 | 13.59 |
119.9 |
The Problem
– processes of the deterioration of milk quality & coagulation properties are:
-Consequence of initial prototrophic microbial content (e.g. Strp. dysgalactiae , Staph chromogenes, E.coli (
- Bacteria ingest lactose
- Bacteria Secret lipolytic and protolytic enzymes
-Time-dependent
-Temperature dependent
-Enzyme content dependent
- lipolytic and proteolytic enzymes originated from microbes (e.g. proteose peptone)
- Enzymes originated from blood infiltration to the milk as a result of inflammation (e.g. plasmin)
The Solution
Priming sub-pasteurization (also known as thermization): A method for raw milk in parlor & in-flow (en-route from cow udder to cooling tank),
thermal treatment at x° C for y s.
Sub- Pasteurization & pre-cooling unit
Benefits
– Improves curd’s yield by more than 10% (yellow cheese-normal-10 liter row milk=1 Kg cheese .new-9 liter=1 Kg)
– More overall milk’s native solids
– More native casein K is available for coagulation
– Reduces coagulation time
– Scouted in enzymatic based coagulation process
– Perhaps as a result of less acidic pH, due to bacteria absence
– Improves texture, smell & flavor
– less degradation by-products of sugar fat & protein, which influences aroma
– provides dairies with grater freedom degrees & flexibility in raw milk processing
…& More Benefits
Extends products shelf time
Terminates most of microbial population
Encourages spores to germinate; thus, expose them to elimination by the subsequent heat treatment (pasteurization) and hence, reduces the bacterial loading of the milk which in turn extends shelf life
Maintain raw milk content value
Do not initiate coagulation processes as in pasteurization
Positive for Alkaline phosphatase test
Saves energy
Smaller heating Δ – xᴼC-yᴼC
Regenerator heat exchanger, utilizes input energy in maximal yield
Intellectual Property
1187-S-11-US sub-pasteurization of milk 15 0
METHOD AND SYSTEM FOR STABILIZATION AND PRESERVATION OF MILK BY PRIMING THERMAL TREATMENT
