# US 10,440,973 B2 · Long-keep cream without preservatives

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- Number: US 10,440,973 B2
- Document ID: US10440973B2
- Status: Granted
- Kind: B2
- Application number: 14/692,288
- Filed: 2015-04-21
- Published: 2015-10-29
- Granted: 2019-10-15
- Earliest claimed: 2014-04-24
- Assignees: DMK Deutsches Milchkontor GmbH
- Applicants: DMK Deutsches Milchkontor GmbH
- Inventors: Martin Diekhaus
- Web page: https://patentgrep.com/patent/US10440973B2

## CPC

- A23C 13/12: Cream preparations
- A23B 11/30: Preservation of cream or cream preparations
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES

## Abstract

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.

## Claims

### Claim 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).

### Claim 2 (depends on 1)

The method of claim 1, wherein the oil-in-water emulsion of step a) is a milk product.

### Claim 3 (depends on 1)

The method of claim 1, wherein the oil-in-water emulsion of step a) is a cream product.

### Claim 4 (depends on 3)

The method of claim 3, wherein the cream product of step a) has a fat content not greater than 40% by weight.

### Claim 5 (depends on 1)

The method of claim 1, wherein the homogenization temperature of step a) is in the range from about 50° C. to about 80° C.

### Claim 6 (depends on 1)

The method of claim 1, wherein the homogenization pressure of step a) is in the range from about 10 to about 150 bar.

### Claim 7 (depends on 1)

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.

### Claim 8 (depends on 1)

The method of claim 1, wherein the temperature of step b) is between about 135° C. and about 145° C.

### Claim 9 (depends on 1)

The method of claim 1, wherein the temperature of step c) is between about 60° C. and about 75° C.

### Claim 10 (depends on 1)

The method of claim 1, wherein the cooling temperature of step e) is between 0° C. and 6° C.

### Claim 11 (depends on 4)

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.