Preparing fresh milk from raw milk, comprises cold sterilizing raw milk by creaming, delivering germ-enriched cream from sterilized cold milk mass, purifying milk mass by settling dirt particles, and short-term heating sterilized milk mass

摘要

The method of preparing fresh milk from raw milk, comprises cold sterilizing (11) the raw milk by creaming, delivering the germ-enriched cream from the sterilized cold milk mass, purifying (12) the cold milk mass by settling dirt particles, short-term heating (13) of cold sterilized and purified milk mass, degassing (14) the cold-sterilized, cleaned and heated milk by mass expulsion of dissolved gases having oxygen, and aseptic filling (15) of cold, sterilized, sealed, cleaned and flash-pasteurized milk mass as drinking milk. The method of preparing fresh milk from raw milk, comprises cold sterilizing (11) the raw milk by creaming, delivering the germ-enriched cream from the sterilized cold milk mass, purifying (12) the cold milk mass by settling dirt particles, short-term heating (13) of cold sterilized and purified milk mass, degassing (14) the cold-sterilized, cleaned and heated milk by mass expulsion of dissolved gases having oxygen, and aseptic filling (15) of cold, sterilized, sealed, cleaned and flash-pasteurized milk mass as drinking milk. The step of degassing is performed by a trickle degasser. The cold sterilization of the raw milk is carried out for 18 hours by natural creaming at a temperature of up to 20[deg] C. The step of short-term heating of cold sterilized and purified milk mass is performed at the temperature of less than 75[deg] C. A macro filter is moved in low speed through the raw milk for the simultaneous cleaning and cold sterilization by natural creaming. The macro filter is moved in a vertical direction from bottom to top through raw milk. The raw milk is exposed to an accelerated creaming without overcoming the natural adhesion forces between the fat particles and microorganisms for cold sterilization. A closed unit volume of raw milk is carefully displaced in a rotation for the accelerated creaming such that the resultant shear forces are smaller than the natural forces of adhesion between fat particles and microorganisms, and displaced in the unit volume of the germ-enriched cream to the inside of the rotation axis or cold milk mass to be moved outside.