UHT CONCENTRATED MILK

Abstract: Process for producing a sterilised, concentrated milk product comprising the steps of (a) partially concentrating milk or a milk product, (b) sterilising a partially concentrated milk product and (c) further concentrating the sterilised product of step (b) under sterile conditions.

Description: -1- "UHT CONCENTRATED MILK" The present invention relates to a sterilised concentrated milk product and to a new process for producing UHT sterilised concentrated milk products. Sterilised concentrated milk is a dairy product with a worldwide market. It is particularly valued for its long keeping properties, especially in countries without indigent dairy industries where it is diluted for use in ' place of fresh milk. Due to its creamy taste, some individuals prefer to use sterilised concentrated milk in place of pouring cream. The conventional production processes involve either filling concentrated milk into containers and sterilising by externally heating the containers or UHT sterilisation of a concentrate which is then packed aseptically into containers. Both these production processes rely heavily on the use of stabilizers to prevent coagulation and deterioration of the product during the sterilisation stages and in storage. Moreover, despite theoretical suggestions that it may be dispensed with, in practical terms a forewarming step is regarded as essential prior to concentration and UHT sterilisation if problems of instability are to be avoided during the UHT treatment. -2- hilst it is widely recognised that the UHT treated product is superior in terms of colour and flavour, the forewarming step is regarded as being economically disadvantageous because of the increased energy requirement of the process and is commercially unattractive as the long holding time involved makes it necessary to operate in a batch process rather than in a continuous manner. There are an increasing number of countries which insist that milk and milk products should be free from stabilizers and there is a general trend towards the avoidance of such materials wherever possible. However, it will be appreciated from the foregoing that the use of stabilizers is generally regarded as a pre-requisite for production of an acceptable sterilised concentrated milk product and the forewarming step is essential if UHT treatment is involve in the production process. It has now, suprisingly, been found that the disadvantages of the prior art process can be avoided by use of a process in which milk or a milk product is partially concentrated, sterilised by UHT treatment and further concentrated to provide a sterile, concentrated material for aseptic packaging. Accordingly, the present invention provides a process for producing a sterilised, concentrated milk product comprising the steps of (a) partially concentrating milk or a milk product, -3- (b) sterilising a partially concentrated milk product and (c) further concentrating the sterilised product of step (b) under sterile conditions. The process of the present invention may be used for sterilising and concentrating any milk or liquid milk product, hereinafter referred to as the "feed stock". The feed stock may be pasteurised or unpasteurised and is preferably fresh whole or skimmed milk, most preferably cow's milk. In one embodiment of the present invention the process is conducted in a continuous manner, the feed stock flowing from storage facilities through each of steps (a), (b) and (c) in turn and then being packaged for distribution. In an alternative embodiment, the process may be interrupted a.fter step (a) , and the partially concentrated milk product in step (a) may, for instance, be transported to a different site before being subjected to steps (b) and (c) . In this case it may be convenient to conduct step (a) to provide greater concentration of the feed stock than in the continuous process then to . adjust the total solids and/or milk fat contents of the partially concentrated milk product before it is subjected to step (b) sterilisation. Thus, for instance, cream or -4- butter oil may be added to increase the milk fat content and or, especially when step (a) has provided a greater degree of concentration the milk product may be diluted to reduce the total solids content. This is particularly convenient where concentrated skimmed milk is transported to the site for sterilisation and it is desired to produce a product having the character of concentrated sterilised whole milk. Preferably the process is conducted in a continuous manner in which case step (a) suitably involves a reduction in volume to approximately half the volume of the initial feed stock. More preferably, step (a) involves concentrating raw milk or a milk product such that the partially concentrated milk product contains up to about 16% w/w of solids not fat (SNF) , most preferably from 15 to 16% w/w SNF. In the case of concentrated whole milk the latter range corresponds with a total solids content of about 22 to 24% w/w whereas for concentrated skimmed milk the total solids content after step (a) would preferably be about 17 to 20% w/w. This concentration step may be effected using conventional milk concentrating apparatus under the usual operating conditions. When the process is to be interrupted after step (a) the feed stock may be concentrated to a much higher degree but will then be diluted and the fat content adjusted as necessary, to -5- provide total solids and SNF contents described above prior to commencement of step (b) . Sterilisation according to step (b) may be / ; achieved by any conventional sterilisation method, for 5 instance by heating the partially concentrated milk product in bulk, or preferably, in a continuous flow process wherein the milk product is passed over one or more conventional heat exchangers, such as conventional indirect plate, coiled tube or scraped surface heat 10 exchangers or by ohmic heating. Heating rates and holding times may be selected as convenient for the equipment in use but it is preferred that a HTST or, more preferably, UHT time-temperature regime ' is adopted. A particularly advantageous regime is to heat the milk product to UHT 15 temperature in several stages for instance in three stages in which the first stage takes the temperature to approximately 60°C, the second stage raises the temperature to 85 to 90°C with a holding time of up to a maximum of about 30 seconds, preferably about 15 seconds 20 and the third stage takes the temperature to 140 - 145°C with a holding time of approximately 4 seconds. Other time-temperature regimes of similar bactericidal effect, such as that described in EP-A-0174176 may be used. In step (c) the sterile milk product is further 25 concentrated under sterile conditions, conveniently by -6- evaporation under reduced pressure, for instance in a vaccum pan. Preferably, the further concentration is effected immediately after the UHT stage and also achieves substantial cooling of the milk product. Most preferably step (c) is achieved using an aseptic flash cooler, with a sterile vacuum chamber, such as would be used in a conventional direct UHT milk sterilisation plant. Step (c) is suitably conducted such that the complete process achieves a 2.5 to 3-fold concentration of the original feed stock. Preferably whole milk concentrated and sterilised according to the present invention has a total solids content of about 30 to 36% w/w corresponding with from about 20 to 25% SNF, whereas concentrated sterilised skimmed milk produced according to the invention preferably comprises from about 22 to 28% w/w total solids being almost entirely non-fat solids. The desired final concentration is achieved by adjusting the vaccum applied during step (c) . Thus to produce concentrated sterilised whole milk of about 30% w/w total solids content, step (c) can conveniently be conducted under a vacuum of from about 10 to 12 in. mercury (i.e. at a pressure of from 67 to 61 kNm ) whereas for a 36% w/w total solids content the sterilised partially concentrated whole milk will be cooled and evaporated under a vacuum of from about 15 to 18 in. mercury (i.e. at a pressure of -7- from 50 to 40 kNπf 2 ) . The sterile concentrate produced in step (c) is if necessary, further cooled and aseptically filled into containers, such as industrial bulk containers (1000 kg) catering packs of, for instance 5 to 20 litres or smaller, domestic packs (eg. 200 ml to 1 litre) . Preferably the process of the present invention also comprises a homogenisation step, suitably conducted using conventional high-pressure, two-stage homogenisation plant. This step may be included at any convenient point in the process, for instance before the initial concentration step (a), between step (a) and step (b) or, preferably, after the final concentration step (c) . In the latter case, in order to produce a sterile product, it is clearly necessary that the homogenisation should be under aseptic conditions. Without wishing to be bound by any theory it is believed that the process of the present invention enables sterilised concentrated milk to be produced without a forewarming step and without the addition of stabilizers because it avoids the unstable combination of highly concentrated milk at high temperature. Thus, for instance, it has been found that a whole milk concentrate having a total solids content above about 26% w/w is unstable above about 105 to 110°C whereas slightly less -8- concentrated milk can withstand UHT treatment. After the UHT treatment, by aseptic flash cooling the concentration increases as the temperature decreases such that the milk product is always below the critical combination of 5 concentration and temperature at which it would become unstable. This process may offer advantages in improved energy efficiency in the concentration/sterilisation plant and the organoleptic qualities of the milk product which may be realised even when the process includes a 10 forewarming step and/or the addition of stabilizers. The present invention also provides a concentrated, sterilised milk product substantially free of -stabilizers in which a significant proportion of the whey proteins are in their native conformation. 15 Preferably the product is concentrated, sterilised whole -V, milk in which case the product has a total solids content of 30 to 36% w/w and preferably it is produced according to the process of the present invention. The invention will now be described by way of 20 Example, with reference to the drawings in which Fig 1. shows, in diagramatic form, a plant for producing concentrated sterilised milk according to one embodiment of the process of the present invention. -9- Example 1 Referring to Fig. 1 of the drawings, raw whole cow's milk containing 3.7% milk fat and 12.3% w/w total solids is drawn from ballance tank (1) and is passed to an evaporator where the volume is reduced by one half and the concentration is increased to 23 to 24% w/w total solids by vacuum evaporation at 65°C and under a 10 to 12 in. -2 vacuum (ie. at 67 to 61 kNm pressure). The partially concentrated milk is then pumped through preheater No 1 bringing its temperature to about 60 C and subsequently through preheater No. 2 where the temperature is increased to 85 to 90°C. Both preheaters are plate type heaters. The holding time in preheater No. 1 is not critical, the holding time in preheater No.2 is typically 15 s. The milk is passed, at 85 to 90°C, to the indirect scraped surface UHT heater where the temperature of the milk is increased rapidly to 140 - 145 C with a holding time of 4s and is immediately directed to an aseptic flash cooler or evaporator. By evaporation under a 15 to 16 in. vacuum —2 (i.e. at 50 to 47 kN pressure) the milk product is cooled to below 70°C and the concentration is increased to about 36% w/w total solids. Still under aseptic conditions the sterilised concentrated milk stream is passed, at 60 to 70°C, to a 2-stage aseptic homogeniser, operating at _2 3000 psi and 500 psi (20.7 and 3.4 MNm ) respectively. The homogenised milk stream is then directed to an aseptic packaging station at which it is filled into sterile containers under sterile conditions and the containers are sealed.

Claims: CLAIMS 1. A process for producing a sterilised, * concentrated milk product comprising the steps of (a) partially concentrating milk or a milk product, (b) sterilising a partially concentrated milk product and (c) further concentrating the sterilised product of step (b) under sterile conditions. 2. A process according to claim 1 wherein unpasteurised or pasteurised milk is partially concentrated in step (a) . 3. A process according to claim 2 wherein the milk is fresh whole cows milk or skimmed cows milk. 4. A process according to any preceding claim wherein, after step (a) the total solids and/or milk fat content of the partially concentrated milk product is adjusted. 5. A process according to claim 4 wherein the concentration is adjusted by addition of butter oil or cream. 6. A process according to any one of claims 1 to 5 wherein, in step (a), the volume of the initial feedstock is reduced by one half. 7. A process according to any one of the claims 1 to 6 wherein the partially concentrated milk product of step (a) contains up to 16% w/w of solids not fat. 8. A process according to claim 7 wherein the partially concentrated milk product of step (a) contains from 15 to 16% w/w of solids not fat. 9. A process according to any one of claims 1 to 8 wherein the partially concentrated milk product produced in step (a) is partially concentrated whole milk having a total solids content of from 22 to 24% w/w. 10. A process according to any one of claims 1 to 8 wherein the partially concentrated milk product produced in step (a) is partially concentrated skimmed milk having a total solids content of from 17 to 20% w/w. 11. A process according to any one of claims 1 to 10 wherein sterilisation according to step (b) is according to a HTST or UHT time-temperature regime. 12. A process according to any one of claims 1 to 11 wherein sterilisation according to steό (b) is conducted by heating a partially concentrated milk product in two stages to a temperature of 85 to 95 C with a holding time of up to 30 seconds, then further heating the milk product to a temperature of from 140 to 145°C with a holding time of 4 seconds. 13. A process according to any one of claims 1 to 12 wherein the sterile milk product of step (b) is concentrated by evaporation under reduced pressure. 14. A process according to any one of claims 1 to 13 wherein the sterile concentrated milk product produced in step (c) has been concentrated from 2.5 to 3-fold relative to the original feedstock. 15. A process according to any one of claims 1 to 14 wherein the concentrated, sterilised milk product is concentrated, sterilised whole milk having a total solids content of from 30 to 36% w/w. 16. A process according to any one of claims 1 to 15 wherein concentrated, sterilised milk product is concentrated, sterilised whole milk having a solids not fat content of from 20 to 25% w/w. 17. A process according to any one of claim,s 1 to 14 wherein concentrated, sterilised milk product is concentrated, sterilised skimmed milk having a concentration of from 22 to 28% w/w total solids. 18. A process according to claim 1 and substantially as hereinbefore described with reference to Example 1 and the figure of the drawings. 19. A concentrated, sterilised milk product substantially free of stabilisers in which a significant proportion of the whey proteins are in their native conformation. 20. A concentrated, sterilised whole milk product substantially free of stabilisers having a total solids content of from 30 to 36% w/w and having a significant proportion of the whey proteins in their native conformation. 21. A concentrated, sterilised milk product produced by the process of any one of claims 1 to 18. 22. A concentrated, sterilised milk product substantially as hereinbefore described.

Inventors: RANJITH HEVA MANAGE PREMLAL, RANJITH, HEVA, MANAGE, PREMLAL
Applicants: MILK MARKETING BOARD
Application year: 1987
Main classification: A23C1
IPC codes: A23C1, A23C3, A23C9