Abstract: An aseptic yoghurt having an extended shelf life is prepared by a unique combination of natural yoghurt formulations, including relatively low levels of sugar and starch. Special processing conditions are also effected whereby the protein in the natural yoghurt is preconditioned while the starch remains substantially unaltered followed by homogenization at lower than usual pressures and subsequently pasteurization to obtain the yoghurt product which has an extended shelf life without refrigeration.

Abstract: A process and apparatus for heating fluids to a relatively high temperature, such as sterilization temperature, in which the fluid, such as a liquid, is heated by direct contact with steam while it is in the form of a very thin, free-falling film or a continuous falling stream so that heating of the fluid is accomplished without the fluid coming into contact with any surface and particularly metal surfaces which are hotter than the fluid product being heated and with minimum agitation and turbulence of the fluid product. This procedure enables maximum and uniform heat penetration in a minimum time interval with the film or stream being maintained as thin as possible and unbroken by introducing steam at a relatively low velocity in a large volume vessel.

Abstract: A method for heat treating a continuous flow of milk. Within a short period of time after milking the animal the still-warm milk is preheated in a regenerative heat exchanger. The preheated milk is then heated to, preferably, a pasteurization temperature. The heated milk is maintained at the pasteurization temperature for a required pasteurization time and is then passed through the regenerative heat exchanger to preheat the newly collected milk. The pasteurized milk, its temperature lowered by passage through the regenerative heat exchanger, is the preferably cooled before passing into a cooled storage tank.

Abstract: The invention is concerned with the ultra-high temperature treatment of liquids, such as milk, with a minimum of thermal damage. The present invention provides a method and apparatus for indirect ultra-high temperature treatment of a liquid in which the flow rate of a liquid through a holding tube (20) is capable of being varied and in which the holding temperature of the liquid is selected between the characteristic holding temperature for that liquid and a temperature above the said characteristic holding temperature by a temperature control means (28).The invention provides a method and apparatus for ultra-high temperature treatment which reduces the thermal damage to a product when variable plant throughputs are employed.

Abstract: A process for separation of raw milk by centrifugal separation into cream, which is cooled in a first heat exchanger, and into skim milk which is heated to pasteurization and cooled by regenerative heat exchange in a second heat exchanger, is described. The characteristic feature is that the feed of raw milk is separated into two part streams, of which the first is heated in the second heat exchanger to separation temperature, while the second part stream is heated in the first heat exchanger and is then combined with the first part stream and centrifugally separated.

Abstract: A continuous-flow type pasteurization apparatus for pasteurizing batches of product. The apparatus has a product conduit that defines a continuous flow passage with a heater in heat exchange relation with one section of the conduit to heat the product to pasteurizing temperature as it flows therethrough and cooling coils and refrigeration coils in heat exchange relation with other sections of the product conduit to cool the product. A positive displacement type inlet pump is provided for pumping unpasteurized product from a container to the inlet end of the product conduit and a positive displacement type outlet pump is provided for pumping product from the outlet of the product conduit to a container for pasteurized product. A cleaning system is provided including a cleaning pump for pumping cleaning solution to and from cleaning fluid supply and return fittings located adjacent the inlet and outlet fittings of the product conduit.

Abstract: The circuit of a gas-compression refrigerating unit in ice-cream making machines and/or ice-cream mixture pasteurizing machines has inserted therein a by-pass circuit controlled by one or more switching valves. During the cycle of pasteurization and/or sterilization of the ice-cream mixture and of the elements of the machine contacting said mixture (either liquid or frozen), the hot refrigerant gas coming from the compressor is diverted through the evaporator (by-passing both the condenser and expansion valve) so as to heat to a sterilization temperature all the elements of the apparatus which usually are cooled by said evaporator. On completion of this pasteurization and/or sterilization cycle, said by-pass circuit in shut off and the refrigeration cycle is resumed by switching said valves, whereby the fluid refrigerant is circulated from the compressor to the condenser and expansion valves into the evaporator so as to refrigerate the elements that are in heat exchange relationship with said evaporator.

Abstract: This invention concerns the heating of a liquid, such as milk, by steam infusion and involves the formation of the liquid into a descending curtain that is initially generally frusto-conical in configuration and later is generally cylindrical as it passes through an atmosphere of steam. The curtain is of relatively small diameter at its upper end and continually increases its diameter as it moves downwardly, thus, not only causing the thickness of the film to progressively decrease but also causing the surface area of the film to be greatly enlarged.

Abstract: A process for heating fluids to a relatively high temperature, such as sterilization temperature, in which the fluid, such as a liquid, is heated by direct contact with steam while it is in the form of a very thin, free-falling film or a continuous falling stream so that heating of the fluid is accomplished without the fluid coming into contact with any surface and particularly metal surfaces which are hotter than the fluid product being heated and with minimum agitation and turbulence of the fluid product. This procedure enables maximum and uniform heat penetration in a minimum time interval with the film or stream being maintained as thin as possible and unbroken by introducing steam at a relatively low velocity in a large volume vessel.

Abstract: A heater for liquid foodstuffs has a pipe through which the foodstuff flows and electrodes spaced along the pipe to drive a heating current through the foodstuff. In the embodiment, the electrode is a platinum coated cylinder arranged transversely in an enlarged part of the pipe so that electric current flows to the electrode only over a smooth surface portion, entirely within the edges of the exposed electrode surface.

Abstract: A low calorie, low fat fruit-containing yogurt is prepared by a process including steps of admixing skim milk, stabilizers and an amount of heat modified nonfat dry milk solids effective to improve texture and flavor, and processing the mixture by heating, homogenizing, fermenting with a culture mixture of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus, blending with low calorie fruit preserves and cooling. The heat modified nonfat dry milk solids is derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying. The resultant yogurt product has the appearance, texture and taste of conventional fruit-containing yogurt.

Abstract: In a process for sterilization of liquids like milk, containing gases such as air and carbon dioxide and microbes, a microbal enriched partial stream is separated by centrifugation and is degassed in a first step, whereupon the so treated partial stream is heated for sterilization and is then remixed with the rest of the original stream. The novelty is constituted by the manner of heating said partial stream, namely by injecting it in finely divided form into a closed container in which there is provided a steam atmosphere, the stream being discharged with level control from said container, whereas the remaining gas is separated and is discharged through an extra outlet.

Abstract: Microbial rennet such as from Mucor miehei is thermally destabilized by treatment of the rennet in an aqueous medium with oxidizing agents containing active chlorine such as hypochlorites. The thermally destabilized rennet is advantageous for cheese making where absence of rennet activity in pasteurized whey is desired.

Abstract: The flavor stability of milk is enhanced by heating fresh milk at a temperature and for a time sufficient to significantly lower its bacterial count. Further the yields in a convention cottage cheese or quarg making process are enhanced when milk is similarly heat treated and then aged prior to use in the cheese making process.

Abstract: An apparatus for heating fluids to a relatively high temperature, such as sterilization temperature, in which the fluid, such as a liquid, is heated by direct contact with steam while it is in the form of a very thin, free-falling film or a continuous falling stream so that heating of the fluid is accomplished without the fluid coming into contact with any surface and particularly metal surfaces which are hotter than the fluid product being heated and with minimum agitation and turbulence of the fluid product. This procedure enables maximum and uniform heat penetration in a minimum time interval with the film or stream being maintained as thin as possible and unbroken by introducing steam at a relatively low velocity in a large volume vessel.

Abstract: The invention relates to a method for spray drying perishable liquid products such as milk products. The exhaust gas from the spray dryer is passed through a gas scrubber in which at least part of the liquid product to be dried is used as washing liquid before spraying it into the spray drying chamber of the spray dryer. Prior to passing it into the gas scrubber the washing liquid is heated to a pasteurizing temperature by suitable heating means. These heating means may, for example, be adapted to inject hot steam into the flow of washing liquid, or the heating means may be in the form of an evaporator connected to the spray dryer at the upstream side thereof.

Abstract: A fermented milk drink having a stable milky white appearance is prepared by adjusting the solids content and pH of a fermented milk to a solids-not-fat content of 0.5 to 2.5% and a pH of 3.00 to 3.45, heating the resultant adjusted fermented milk to a temperature above 60.degree. C. to dissolve milk protein therein, cooling the heated fermented milk and adjusting the pH to 3.5 to 3.8, and heating the fermented milk having a pH of 3.5 to 3.8 to a temperature above 60.degree. C. to cause re-formation of milk protein particles of relatively uniform small particle size to produce the fermented milk drink.

Abstract: Sterile, shelf stable yoghurt capable of unrefrigerated storage without degradation for six months or more is prepared by forming a mixture containing pasteurized and homogenized milk and a modifying additive consisting essentially of red algae, starch, gelatin and sugar, adding a culture to the mixture, incubating the mixture to produce yoghurt, cooling the yoghurt, adding hydrocolloid containing stabilizers to the yoghurt and swelling the stabilizers, filling the yoghurt into containers and hermetically sealing the containers, heat sterilizing the filled containers and cooling the sterilized containers.

Abstract: A method of increasing the durability of fresh milk when filling the same into containers and packages, in which the fresh milk is pasteurized with a short-term preheating to approximately 100.degree. to 120.degree. C. for killing pathogenic germs and subsequently processed at 70.degree. to 80.degree. C. The thus treated milk is packaged at a temperature from 70.degree. to 80.degree. C. within an aseptic protective gas atmosphere into heat resistant, substantially gas-tight synthetic foil packages and immediately after closing of the packages the milk is cooled in several stages, first rapidly to 50.degree. to 60.degree. C. and thereafter to a predetermined storage temperature.

Abstract: A gelling composition used as a food gelling agent, in water or milk, and comprising a gelling mixture consisting of a first gelling agent which is a galactomannan and a second gelling agent which is an agar and/or a xanthane, wherein the galactomannan has undergone a depolymerization treatment so that its solution in water at 1% has a viscosity in the range of 10 and 1000 centipoises at 25.degree. C.

Abstract: An acidified milk beverage which has milk protein stably dispersed therein and which is ready to drink without dilution is produced by subjecting an acidified skim milk having a milk solids-not-fat content of 0.5 to 3.5 w/w % and a pH value of 3.0 to 3.9 to a heating treatment at an ultra-high temperature in the range of 100.degree. to 160.degree. C.

Abstract: A method for the production of a milk-containing acid syrup which has a stable dispersion of protein and which syrup is consumed by diluting with water or carbonated water for drinking is disclosed. The milk-containing acid syrup is produced by causing an added sugar to be contained in the amount of from 20 to 52 w/w% in an acidified milk which satisfies the conditions 0.85.ltoreq..times..ltoreq.2.55, y.ltoreq.-0.27x+4.15 (x denotes the casein content in the acidified milk and y the pH value of the acidified milk) and heating the resultant mixture (sugar-added acidified milk) at 100.degree. to 160.degree. C.

Abstract: Heat resistant proteases which are commonly found in ultra-high temperature treated milk may be destroyed by holding the milk at a low temperature of greater than 50.degree. C. up to 65.degree. C. for at least several minutes either prior to or subsequent to the ultra-high temperature treatment.

Abstract: A direct acidified yogurt is prepared from milk, a thickener blend containing starch, sodium carboxymethyl cellulose, xanthan gum and locust bean gum, and optionally a carbohydrate sweetener. To prepare yogurt, the thickener blend is mixed with milk, the mixture is pasteurized, an acidulent is added and the acidified mixture is subjected to a shearing treatment to produce a yogurt-like texture.

Abstract: Alpha cellulose powder is used in the manufacture of dried soft curd cheese, such as bakers cheese or cottage cheese, to increase its texture and water-binding capacity.

Abstract: A powdered skimmilk additive for improving the flavor, texture and eye appeal of fluid milk products is prepared by a process involving non-dilutive heating skimmilk to about 185.degree. to 190.degree. F, then heating by direct steam injection to about 200.degree. F to 212.degree. F, condensing the heated skimmilk to about 39 to 45% solids, heating the condensed skimmilk by non-dilutive heating to about 175.degree. F, then heating by direct steam injection to at least about 185.degree. F, and spray drying to produce the powdered skimmilk additive.

Abstract: A method of sterilizing and rapidly cooling containers in a steam sterilizer by spraying the containers with a cooling fluid which has been sterilized under the same conditions as the containers.A steam sterilizer modified with a closed loop recirculating system which provides a sterilized cooling fluid for quickly cooling the sterilized containers.

Abstract: Sulfhydryl oxidase is isolated in substantially purified form by precipitating from whey a crude impure fraction of sulfhydryl oxidase, dissolving the crude sulfhydryl oxidase in a dilute neutral buffer solution, equilibrating to allow for dissociation of the dissolved sulfhydryl oxidase, separating the equilibrated sulfhydryl oxidase from molecularly larger materials, concentrating the resultant separated sulfhydryl oxidase and separating the concentrated sulfhydryl oxidase from molecularly smaller materials to isolate a substantially purified sulfhydryl oxidase enzyme having a specific activity at least about fifty times greater than the crude enzyme and about 3000 times greater than that in skim milk. The enzyme may be immobilized, for example, by attaching it to an inert support. Activity of the immobilized enzyme may be regenerated by treatment with an aqueous solution of ferrous ions.

Abstract: Bacteria cultures for use as an inoculant in the preparation of starters and fermented milk products are produced by culturing a milk sugar fermenting bacteria on a culture medium containing whey, a non-whey protein in an amount of about 0.1 to 0.5 weight percent and a buffer mixture. After culturing, the bacteria may be concentrated and freeze dried to produce a starter culture concentrate which can be added directly to cheese milk. When preparing the culture medium, the whey and non-whey protein are pasteurized separately.

Abstract: Milk having "cooked" flavor produced by heat treatment, such as ultra-high-temperature processing, is contacted with immobilized sulfhydryl oxidase to remove the "cooked" flavor.

Abstract: A casein powder, which has excellent solubility and is capable of forming a casein micelle having similar turbidity and heat stability as the casein micelle of cow's milk, when it is dissolved in water to reconstitute cow's milk, skim milk or other dairy products, can be obtained by dissolving an organic acid salt and/or polyphosphate, in an amount as represented by the formula:log y = 0.0384x + (0.70 .+-. 0.25)whereby y is mg of organic acid salt and/or polyphosphate per gram of casein protein, and x is mg of calcium ion per gram of casein protein, in a casein solution, obtained by dissolving an acid casein in an alkali. The casein solution is then mixed with a calcium salt solution in an amount such that the quantity of calcium ion present is 20 to 40 mg per gram of casein protein at a temperature of below 50.degree. C. The pH of the resulting mixed solution is adjusted to 6.5 to 7.1, an emulsifier is added thereto, and the solution is gradually heated to a temperature of at least 65.degree.

Abstract: The invention provides a method for sterilizing liquids by brief heating, comprising exposing a pressurized stream of already sterilized liquid to a pressure reduction, an evaporable partial quantity of the liquid being induced to assume vapor form while the remaining part of the liquid quantity is cooled, introducing vapor thus formed into a compressor in which said vapor is compressed and is heated due to said compression and is mixed with and condensed in a stream of pressurized liquid which is supplied to the compressor and, by being mixed with ward condensate, is raised to a temperature which is equal to or exceeds that required for sterilization, and maintaining the sterilization temperature of the said heated and pressurized stream of liquid for the length of time required for sterilization, whereupon the liquid is subjected to the initially-mentioned pressure reduction during which an evaporable part quantity of the liquid is evaporated and is again subjected to the treatment cycle while the remaining

Abstract: A method for the thermal sterilization or pasteurization of products packed in pouches which are carried in open perforated baskets suspended in a conveyor traversing a treatment space in which a steam/air mixture under overpressure is maintained, a series of nozzles being provided in the chamber for directing hot water into the baskets at such a rate and in such a fashion as to maintain said pouches in a substantially freely floating condition within said baskets along substantially the entire length of the conveyance path.

Abstract: A method for making a process cheese resistant to melting is disclosed. This is accomplished by adding to the process cheese between 1 and 20% by weight of a protein which coagulates at temperatures in excess of about 70.degree.C. The protein is added to the process cheese after production of the latter has been completed and when the process cheese has a temperature lower than 70.degree.C. Upon subsequent heating of the process cheese to temperatures in excess of about 70.degree.C, the protein coagulates thereby stiffening the process cheese and preventing melting of the same.

Abstract: Liquid is heated to a pasteurization temperature, pumped into a holding zone wherein the liquid is divided into a plurality of slugs and the slugs are then impelled through the holding zone by mechanical action, such as piston action, applied to each individual slug.A non-exclusive, irrevocable, royalty-free license in the invention herein described, throughout the world for all purposes of the United States Government, with the power to grant sublicenses for such purposes, is hereby granted to the Government of the United States of America.

Abstract: Method and apparatus for the irradiative treatment of beverages such as milk, beer, wine and fruit juice, to sterilize or pasteurize them, in which the beverage is pumped through the system out of contact with the air. The entering beverage is heat exchanged against the exiting beverage, and is then subjected to ultra-violet irradiation, and further heat exchange against the exiting beverage. In the case of milk, homogenization can then take place, followed by further heat exchange against returning beverage, and then heating of the beverage by infra-red irradiation to elevated temperature. After infra-red heating, the beverage can be held at elevated temperature in an insulated conduit, after which it returns in heat exchange with entering beverage. The irradiation of the beverage is performed by passing the beverage through transparent conduits, e.g. of fused quartz. Improved taste, shortened cycle time, lower treatment temperatures and prolonged shelf life for the beverages are obtained.

Abstract: Sterile yoghurt is produced by a process wherein milk is pasteurized, homogenized and concentrated 10% by weight, sugar is added, the milk is cooled and acidulated by lactic acid producing bacteria to produce yoghurt, the yoghurt is cooled, stabilizers are added for distribution of proteins, the resultant yoghurt is allowed to stand for a period of time, the yoghurt is filled into containers and sterilized by heating followed by cooling and holding for a period of time and storing at room temperature.

Abstract: An improved process for the electrodialysis treatment of liquid whey is disclosed in which the raw whey is first subjected to an ultra high temperature environment of about between 130.degree. C. to 150.degree. C. for a period of approximately two seconds to sterilize the whey. The sterilized whey is then subjected to cooling and then to electrodialysis to effect a substantial reduction in ash content.