Manufacturing method of liquid dairy product

[0053] The liquid milk product of this embodiment is prepared through the following steps:

[0054] First heat the raw milk to 115°C and hold for 40 seconds.

[0055] Reduce the temperature of the heated milk to 50°C.

[0056]The cooled milk is centrifuged to obtain skim milk. The fat content in the skim milk is 0.2wt%.

[0057] Ultrafiltration (UF) desugaring and concentration are carried out to skimmed milk with a fat content of 0.2wt%, the lactose content of the retentate is reduced to 0.3wt% and the protein content is concentrated to 6.2wt% (in the process of eluting lactose, RO water ( reverse osmosis water) the valve is opened, and when the lactose content is reduced to the target content, the valve is closed).

[0058] Sterilize the desugared and degreased feed solution at 137°C / 4s.

[0059] Then cool the sterilized feed liquid to 20-25°C and store it in a sterile tank.

[0060] Finally, the liquid dairy product of this embodiment with protein content of 6.2wt%, fa...

[0083] The liquid milk product of this embodiment is prepared through the following steps:

[0084] First heat the raw milk to 110°C and hold for 90 seconds.

[0085] The temperature of the heated milk was then lowered to 52°C.

[0086] The cooled milk is centrifuged to obtain skim milk. The fat content in the skim milk is 0.1wt%.

[0087] Ultrafiltration (UF) desugaring and concentration of skimmed milk with a fat content of 0.1wt% will reduce the lactose content of the retentate to 0.4wt% and concentrate the protein content to 6.0wt% (in the process of eluting lactose, the RO water valve open, and close the valve when the lactose level drops to the target level).

[0088] Sterilize the desugared and degreased feed liquid at 138°C / 4s.

[0089] Then cool the sterilized feed liquid to 20-25°C and store it in a sterile tank.

[0090] Finally, the liquid dairy product of this embodiment with protein content of 6.0 wt%, fat of 0.1 wt% and lactose of 0.4 wt% was obtained.

[0092] The liquid milk product of this embodiment is prepared through the following steps:

[0093] First heat the raw milk to 110°C and hold for 100 seconds.

[0094] Then the temperature of the heated milk was lowered to 50°C.

[0095] The cooled milk is centrifuged to obtain skim milk. The fat content in the skim milk is 0.1wt%.

[0096] Ultrafiltration (UF) desugaring and concentration of skimmed milk with a fat content of 0.1wt% will reduce the lactose content of the retentate to 0.4wt% and concentrate the protein content to 6.3wt% (in the process of eluting lactose, the RO water valve open, and close the valve when the lactose level drops to the target level).

[0097] Sterilize the desugared and degreased feed solution at 139°C / 4s.

[0098] Then cool the sterilized feed liquid to 20-25°C and store it in a sterile tank.

[0099] Finally, the liquid dairy product of this embodiment with protein content of 6.3wt%, fat of 0.1wt%, and lactose of 0.4wt% was obtained.