초록 ▼

A plant and a method of treating milk so as to obtain milk with a low content of spores and bacteria. In a centrifugation unit (4) the milk is separated into a cream fraction (CR) and a skim-milk fraction. The skim-milk fraction is separated in a microfiltration unit (8) into a spore and bacteria-co

A plant and a method of treating milk so as to obtain milk with a low content of spores and bacteria. In a centrifugation unit (4) the milk is separated into a cream fraction (CR) and a skim-milk fraction. The skim-milk fraction is separated in a microfiltration unit (8) into a spore and bacteria-containing retentate (R) and a permeate (P) with a low content of spores and bacteria. The cream fraction (CR) is sterilized in a sterilizing unit (16), and the sterilized cream (STCR) or a portion thereof is mixed with the permeate (P) into standardized milk. The retentate is recirculated to the centrifugation unit (4) which is of the type separating the material into the cream fraction (CR), the skim-milk fraction (SM), and furthermore a sludge fraction (SL). The plant and the method ensure a high microfiltration capacity and the cheese formation properties of the milk is maintained.

대표청구항 ▼

A method of treating milk so as to obtain milk with a low content of spores and bacteria, comprising the steps of: centrifuging the milk into a spore and bacteria-containing cream fraction, a spore and bacteria-containing skim-milk fraction and a sludge fraction containing a major part of the presen

A method of treating milk so as to obtain milk with a low content of spores and bacteria, comprising the steps of: centrifuging the milk into a spore and bacteria-containing cream fraction, a spore and bacteria-containing skim-milk fraction and a sludge fraction containing a major part of the present spores and bacteria; microfiltrating the spore and bacteria-containing skim-milk fraction into a retentate in the form of a spore and bacteria-containing concentrate and a permeate in the form of a substantially sterile skim-milk fraction; sterilizing the cream fraction; mixing the sterilized cream fraction with the substantially sterile skim-milk fraction so as to obtain milk with the desired content of fat; and recirculating the spore and bacteria-containing retentate resulting from the microfiltrating step to the centrifuging step.