| US20130156926A1 | 2013-06-20 | |||
| CN104322678A | 2015-02-04 |
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| CLAIMS 1. A heat-treated fermented dairy product and production method that is characterized by the following steps ( 1 ); - filtering raw milk ( 2 ), - cooling the filtered milk ( 3 ), - separating the pasteurized milk (separator) ( 4 ), - condensation and enhancement of separated milk with vacuum unit ( 5 ), - adding gelatin to the condensed milk ( 6 ), - homogenizing the product ( 7 ), - fermenting milk ( 8 ), - scaling and pouring the product into filling unit ( 9 ), - incubation of bacteria ( 10 ), - applying heat treatment (11 ), - cooling the product ( 12 ), - storing the product ( 13 ), - packaging the product ( 14 ) 2. A production method (1 ) of dairy product, proper to Request-1 , characterized by the step filtering (2) and cooling (3) raw milk at 0-3°C for 30 minutes. 3. A production method (2) of dairy product, as in one of the requests above, characterized by the steps purifying milk from its cream by separator (4), putting separated milk to vacuum unit at 80°C to condense it and enhancing it in terms of protein and mineral (5). 4. A production method (1 ) of dairy product, as in one of the requests above, characterized by the step, after adding %0, 02-0,04 gelatin to condensed milk (6) and homogenizing the product (7), fermenting the homogenized milk by supplementing %1-3 starter culture (8). 5. A production method (1) of dairy product, as in one of the requests above, characterized by the step, after pouring into the filling unit (9), incubating the bacteria within the poured milk at preferably 43-45°C for 3 - 3.5 hours (incubation) (10). 6. A production method (1) of dairy product, as in one of the requests above, characterized by the steps, after heat treatment at 60-62°C for minimum 20 second (11), after cooling it at 4-6°C (12), storing the heat-treated fermented dairy product at the same temperature which was cooled at 4-6°C (13), packaging the stored heat-treated fermented dairy product at 4-6°C and finally delivering it (14) |
AND PROCESS FOR MAKING IT Technical Field
This invention refers to a heat-treated consumable dairy product, following certain steps, and production method of it.
Former Technic
Boiling and cooling milk and then fermenting it with an existing yogurt is the method currently used for making yogurt. According to another method, 300.000.000 (kob/g) specific organism (benign 15 bacteria) in raw milk falls to the level of around 10.000.000 (kob/g) for the products are not exposed to heat-process. Thus, benefit of yogurt decreases.
Among the existing methods, a technic or product does not exist that the specific organisms are preserved after being exposed to heat-treatment with gelatin content.
Brief Description of the Invention
Aim of this invention is to produce a dairy product keeping the number of specific microorganisms at around 200.000.000 (kob/g) level by procedure steps.
Another aim of the invention is to prepare dairy product and implement production method by using gelatin which is known good for bone development and health.
Applying a production method is another aim of the invention which enables production of the dairy product possible with gelatin.
Detailed Description of the Invention
Following figure demonstrates production method for heat-treated dairy product that is implemented for achieving the aim of this invention; Figure 1 - Appearance of flow chart of the method
A heat-treated dairy product and production method of it which is developed for achieving this aim includes following steps (1 );
- filtering raw milk ( 2 ),
- cooling the filtered milk ( 3 ),
- separating the pasteurized milk ( 4 ),
- condensation and enhancement of separated milk with vacuum unit ( 5 ), - adding gelatin to the condensed milk ( 6 ),
- homogenizing the product ( 7 ),
- fermenting milk ( 8 ),
- scaling and pouring the product into filling unit ( 9 ),
- incubation of bacteria ( 10 ),
- applying heat treatment (1 1),
- cooling the product ( 12 ),
- storing the product ( 13 ),
- packaging the product ( 14 )
In production method for a dairy product that is used in yogurt making (1); first of all, raw milk taken from animals as cow, water buffalo, sheep and goat are filtered (filtration) (2).
Raw milk sterilized by filtration is cooled for 30 minutes between 0-3°C (3).
Cream of milk is separated from cooled milk (pasteurized) (separator) (4).
Separated milk is put to vacuum unit at 75-80°C and condensed and enhanced in terms of protein and mineral (5).
%0,02-0,04 gelatin is involved in condensed milk (6).
The milk with gelatin is homogenized (7). Homogenized milk is fermented by adding %1-3 starter culture. This operation is performed at 43-45°C temperature (8).
Fermented milk is poured into filling unit by scaling (9).
Maturation of bacteria in poured milk is waited at preferably 43-45°C temperature for 3 - 3.5 hours (incubation) (10).
Heat treatment at preferably 60-62°C is applied for the milk incubated for minimum 20 second (11).
Milk exposed to heat treatment is cooled at preferably 4-6°C (12).
Milk cooled at 4-6°C is stored at the same temperature (13).
Stored and heat-treated fermented milk is packaged at 4-6°C and delivered (14).
Considering this principal concepts, the product and production method (1) used in heat- treated milk production can be developed and not be limited to the examples revealed and is principally explained in the requests.