PROCESS FOR THE PRODUCTION OF UHT MILK WITH IMPROVED TASTE CHARACTERISTICS

摘要

Suggested is a process for the production of a UHT milk with improved taste characteristics, comprising the following steps:(a) Providing a raw milk;(b) Separating the raw milk into a skimmed milk fraction and a cream fraction;(c) Microfiltration of the skimmed milk fraction, obtaining a casein-containing retentate R1 and a fine whey as permeate P1;(d) Ultrafiltration of the fine whey of step (c), obtaining a permeate P2 that is rich in lactose and minerals, and a protein-rich retentate R2;(e) Pasteurization of the retentate R2;(f) Mixing the cream fraction, the retentate R1 and the permeate P2, obtaining a mixed fraction M1;(g) Ultra-high temperature treatment of the mixed fraction M1 of step (f); and(h) Mixing the ultra-heat treated fraction M1 of step (g) with the pasteurized retentate R2 of step (e), obtaining the target product.