METHOD OF PRODUCING, STORING AND PREPARING MILK, CREAM, MILK PRODUCT OR INFANT AND DIETARY FOOD MIXTURES FOR REALIZATION Russian patent published in 2002 - IPC

FIELD: milk industry. SUBSTANCE: method involves performing at least part of delivery, reception, quantity determining, cooling, loading, heating, separating, normalizing, thermal and cooling treatment, packaging and storing operations with the use of low vacuum within the pressure range of 100-0.1 kPa; keeping residual pressure of 60-50 kPa in processing apparatuses and pipelines in succession or simultaneously by stationary joining these apparatuses or pipelines to centralized evacuating pipes with single vessel. Centralized evacuation is used as forevacuum in separate processes and is carried out with the use of auxiliary equipment arranged near apparatuses and pipelines and adapted for evacuating air or other gases and vapors. Milk is delivered at pressure of 45-60 kPa. Fresh uncooled milk is received and processed at bactericidal phase not later than two hours after milking. Milk is transported from reception site to processing enterprise via vacuumized buried milk pipeline. Prior to determining in-flow amounts of milk up to reception tank, portion of air is withdrawn from pipeline by vortexing milk flow in cylindrical air separator under pressure of 50-80 kPa. Separation is provided in pulsed mode at pulse-repetition frequency of 2-9 per s. Infant and dietary food mixtures are produced with the use of dry components, including milk components, which are solved under pressure of 50-90 kPa. Prior to thermal treatment of milk, deaeration is provided at temperature of 72-80 C and pressure of 90-95 kPa. Increased protein content is provided by concentrating basic milk in reverse osmosis unit. Milk for infant and dietary food is filtered in superfiltering unit. After producing cream, deodorization and pasteurization processes with holding time of 1-5 min at temperature of 75-85 C are combined in single apparatus with wall heating at pressure of 90-95 kPa. EFFECT: increased efficiency and reduced bacterial contamination of milk product. 11 cl, 4 ex