Patent ID: 9265269
Filing Date: 2016-02-23
CPC Classification: A23C

Claim Text:
1. A method for preparing a shelf-stable milk concentrate, the method comprising: (a) introducing a raw milk product into a balance tank; (b) heating the raw milk product in a preheater to create a preheated milk product; (c) injecting the preheated milk product into a first effect of an evaporator, wherein the preheated milk product is heated at a temperature of about 70° C. to evaporate water and increase a solids content of the preheated milk product to create a first effect milk product with a solids concentration of from 10% to 13%; (d) injecting the first effect milk product into a second effect of the evaporator, wherein the first effect milk product is heated at a temperature of about 65° C. to evaporate water and increase a solids content of the first effect milk product to create a second effect milk product with a solids concentration of from 13% to 18%; (e) injecting the second effect milk product into a third effect of the evaporator, wherein the second effect milk product is heated at a temperature of about 62° C. to evaporate water and increase a solids content of the second effect milk product to create a third effect milk product with a solids concentration of from 18% to 27%; (f) injecting the third effect milk product into a fourth effect of the evaporator, wherein the third effect milk product is heated at a temperature of about 60° C. to evaporate water and increase a solids content of the third effect milk product to create the milk concentrate with a solids concentration of from 28% to 34%; (g) injecting the milk concentrate into a fifth effect of the evaporator along with aseptically adding a lactase enzyme, wherein the fifth effect is heated at a temperature of about 48° C. to evaporate water and increase a solids content to create a hydrolyzed milk concentrate with a solid concentration of from 34% to 42%; (h) injecting the hydrolyzed milk concentrate into a sixth effect of the evaporator, wherein the hydrolyzed milk concentrate is heated at a temperature of about 43° C. to evaporate water and increase a solids content of the hydrolyzed milk concentrate to create a final hydrolyzed milk concentrate with a solids concentration of from 42% to 50%; (i) immediately following step (h), holding the final hydrolyzed milk concentrate in an aseptic tank at a temperature of about 80° F.; and (j) immediately following step (i), packaging the final hydrolyzed milk concentrate in an aseptic container using an aseptic filling machine.