Milk Powders Having Improved Sensory Properties
AssigneeDMK Deutsches Milchkontor GmbH
InventorMartin Diekhaus
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Abstract
Milk powders having improved sensory properties are proposed which are obtainable in that (a) a mixture is produced from a milk product and sugar, (b) the mixture is subjected to a first temperature treatment and in the course of this is simultaneously sterilized and concentrated, (c) the concentrate thus obtained is subjected to a second temperature treatment in which caramelization occurs, (d) the caramelized product thus obtained is subjected to a first cooling, (e) the first cooled product thus obtained is seeded with carbohydrate crystals, (f) the seeded product thus obtained is subjected to a second cooling, (g) the second cooled product thus obtained is subjected to a drying on a vacuum-belt dryer with subsequent comminution and finally (h) the dry powder is discharged.
Claims15
A milk powder having improved sensory properties, obtainable in that
- (a) a mixture is produced from a milk product and sugar,
- (b) the mixture of step (a) is subjected to a first temperature treatment and in the course of this is simultaneously sterilized and concentrated,
- (c) the concentrate of step (b) is subjected to a second temperature treatment in which caramelization occurs,
- (d) the caramelized product of step (c) is subjected to a first cooling,
- (e) the first cooled product of step (d) is seeded with carbohydrate crystals,
- (f) the seeded product of step (e) is subjected to a second cooling,
- (g) the second cooled product of step (f) is subjected to a drying on a vacuum-belt dryer with subsequent comminution, and finally
- (h) the dry powder of step (g) is discharged.
A process for producing milk powders having improved sensory properties, comprising the following steps:
- (a) producing a mixture from a milk product and sugar,
- (b) subjecting the mixture obtained in step (a) to a first temperature treatment and in the course of this is simultaneously sterilized and concentrated,
- (c) subjecting the concentrate obtained in step (b) to a second temperature treatment in which caramelization occurs,
- (d) subjecting the caramelized product obtained in step (c) to a first cooling,
- (e) seeding the first cooled product obtained in step (d) with carbohydrate crystals,
- (f) subjecting the seeded product obtained in step (e) to a second cooling,
- (g) subjecting the second cooled product obtained in step (f) to a drying en a vacuum-belt dryer with subsequent comminution, and finally
- (h) discharging the dry powder obtained in step (g).
13-15. (canceled)
Dependencies are inferred from the claim text.