Patent ID: 9167827
Filing Date: 2015-10-27
Classification: A23C

Abstract:
1. A process for the production of cheese milk, comprising the steps of (a) subjecting raw milk to heat treatment at a temperature in the range of from 70° C. to 80° C. and over a time period range of from 20 seconds to 60 seconds to obtain a thermally treated product, (b) removing solids from the thermally treated product to obtain an intermediate, (c) skimming the resulting intermediate to obtain a cream and a skimmed milk, (d) subjecting the thus-obtained skimmed milk to microfiltration using a membrane with an average pore size of about 1.3 to 1.5 μm, to produce a permeate and retentate, (e) adjusting the resulting permeate to the desired fat content by adding an amount of the cream separated in step (c) to obtain a standardized milk, and (f) pasteurizing the standardized milk in a final step.