Process for manufacturing milk products whose consistency makes them suitable for drinking

摘要

The milk to be used undergoes homogenization and heat treatment, by centrifugation and heating to suitable temperatures, with subsequent cooling. A portion of the milk is mixed with the remaining ingredients, the remainder of the milk being added later until the desired consistency is achieved. The whole obtained is subjected to pressure and heat in order to break down and achieve homogeneous emulsification of the fat particles. It undergoes UHT sterilization, the product then being ready for packaging. The process allows the preparation of creme caramel, creams and custards of liquid consistency, which can be packaged in an aseptic manner without requiring special storage conditions, which facilitates their direct drinking.