Long-keep cream without preservatives
A method is proposed for producing a milk product, preferably a cream product having an average particle size less than 3 μm, which has a shelf life of at least 4 weeks, but does not contain preservatives.
1. A method for producing oil-in-water emulsions having an average particle size of less than 3 μm, comprising the following steps:
(a) subjecting an oil-in-water emulsion to a first high-pressure homogenization at a temperature in the range from about 50° C. to about 100° C.,
(b) heating the product obtained in step a) to about 135° C. up to about 150° C.,
(c) cooling the product obtained in step b) to a temperature below 100° C.,
(d) subjecting the product obtained in step c) to a second high-pressure homogenization at a temperature in the range from about 50° C. to about 80° C. and a pressure in the range from about 60 to about 100 bar,
(e) cooling the product obtained in step d) to a temperature from about 0° C. to about 10° C., wherein the cooling temperature is reached in a time interval from 1 to 10 seconds, and
(f) packaging the product obtained in step e).
2. The method of claim 1 , wherein the oil-in-water emulsion of step a) is a milk product.
3. The method of claim 1 , wherein the oil-in-water emulsion of step a) is a cream product.
4. The method of claim 3 , wherein the cream product of step a) has a fat content not greater than 40% by weight.
5. The method of claim 1 , wherein the homogenization temperature of step a) is in the range from about 50° C. to about 80° C.
6. The method of claim 1 , wherein the homogenization pressure of step a) is in the range from about 10 to about 150 bar.
7. The method of claim 1 , wherein the homogenization pressure of step a) is in the range from about 10 to about 100 bar, and the homogenization temperature is in the range from about 60° C. to about 75° C.
8. The method of claim 1 , wherein the temperature of step b) is between about 135° C. and about 145° C.
9. The method of claim 1 , wherein the temperature of step c) is between about 60° C. and about 75° C.
10. The method of claim 1 , wherein the cooling temperature of step e) is between 0° C. and 6° C.
11. The method of claim 4 , wherein
(a) the cream product is subjected to a first high-pressure homogenization, wherein the temperature is between 60° C. and 75° C. and the pressure is between 10 and 100 bar,
(b) the product of step (a) is subjected to an ultra heat treatment, wherein the temperature is between 135° C. and 145° C.,
(c) the product of step (b) is subjected to a first cooling stage, in which the temperature is between 60° C. and 75° C.,
(d) the product of step (c) is subjected to a second high-pressure homogenization, wherein the temperature is between 60° C. and 75° C. and the pressure is between 70 bar and 90 bar, and
(e) the product of step (d) is subjected to a second cooling stage, wherein the temperature is a maximum of 6° C. and the cooling temperature is reached in a time interval of at most 6 seconds.