Title:
METHOD OF ENHANCING PRESERVABILITY OF MILK
Document Type and Number:
Japanese Patent JPS52139754
Kind Code:
A
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 DEG to 120 DEG C. for killing pathogenic germs and subsequently processed at 70 DEG to 80 DEG C. The thus treated milk is packaged at a temperature from 70 DEG to 80 DEG 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 DEG to 60 DEG C. and thereafter to a predetermined storage temperature.
More Like This:
| JPS58175435 | PACKED MILK POWDER |
| WO/2006/057565 | FROZEN PRODUCT |
Inventors:
HANSU GEE IENTEISHI
Application Number:
JP5083177A
Publication Date:
November 21, 1977
Filing Date:
May 04, 1977
Export Citation:
Assignee:
JENTSCH HANS
International Classes:
A23C3/023; A23C3/00; A23C3/03; A23C3/05; (IPC1-7): A23C3/02; A23C9/00