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WO1993012662A1 - Procede et dispositif de fabrication de creme permettant l'ajustement de la teneur en matiere grasse du lait de chaudiere, pour la fabrication de lait de chaudiere et pour la fabrication de fromage - Google Patents

Procede et dispositif de fabrication de creme permettant l'ajustement de la teneur en matiere grasse du lait de chaudiere, pour la fabrication de lait de chaudiere et pour la fabrication de fromage Download PDF

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Publication number
WO1993012662A1
WO1993012662A1 PCT/EP1992/002936 EP9202936W WO9312662A1 WO 1993012662 A1 WO1993012662 A1 WO 1993012662A1 EP 9202936 W EP9202936 W EP 9202936W WO 9312662 A1 WO9312662 A1 WO 9312662A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
mixture
protein
fat
cream
Prior art date
Application number
PCT/EP1992/002936
Other languages
German (de)
English (en)
Inventor
Franz Roiner
Klaus Kohrs
Original Assignee
Murax Ag
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE4142344A external-priority patent/DE4142344C1/de
Priority claimed from DE4226849A external-priority patent/DE4226849A1/de
Application filed by Murax Ag filed Critical Murax Ag
Priority to EP93901698A priority Critical patent/EP0617577A1/fr
Publication of WO1993012662A1 publication Critical patent/WO1993012662A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J11/00—Apparatus for treating milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/16—Preservation of milk or milk preparations by irradiation, e.g. by microwaves
    • A23B11/162—Preservation of milk or milk preparations by irradiation, e.g. by microwaves by sonic or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1516—Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/50—Mixing liquids with solids
    • B01F23/55—Mixing liquids with solids the mixture being submitted to electrical, sonic or similar energy
    • B01F23/551—Mixing liquids with solids the mixture being submitted to electrical, sonic or similar energy using vibrations

Definitions

  • the invention relates to a method for producing cream for fat content adjustment of Kess'jlmilch.
  • the invention further relates to a method for producing kettle milk and a method for producing cheese.
  • the invention also relates to an apparatus for performing these methods.
  • a method for producing cheese known in practice starts with raw milk.
  • the raw milk is first heated to the separation temperature.
  • the temperature usually used is 55 to 60 ° C.
  • the raw milk heated in this way is then separated.
  • This separation separates the raw milk into cream and skimmed milk.
  • the cream is then mixed again with the skimmed milk in order to set the desired fat content for the respective cheese.
  • the mixture which is referred to as kettle milk or cheese milk, is then processed into cheese by generally known methods.
  • a method for producing kettle milk in which a fat-containing milk emulsion, for example cream, is mixed with a protein-containing substrate, for example skimmed milk, is generally known in practice.
  • a method for continuous homogenization or emulsification of a liquid in which the untreated liquid is conveyed continuously via a feed line into an ultrasound chamber, in which the liquid in the ultrasound chamber is connected to one or more ultrasound generators. Surface is passed and is subjected to a kinematic, mechanical treatment, and in which the treated liquid is continuously conveyed out of the ultrasonic chamber. So that a large amount of liquid per unit time can be effectively treated with low energy consumption, at least one feed line is present. A circulating flow is generated in the ultrasonic chamber. The untreated liquid is guided as a thin flow layer over the ultrasonic generator surfaces during the continuous admixture to the circulating flow. The treated liquid emerges from the ultrasound chamber immediately after it has passed an ultrasound generator surface.
  • DE-OS 25 57 668 discloses a device for treating a liquid sample, in particular for its homogenization, in which ultrasonic energy is directed onto a small part of the liquid, in particular onto a sample flowing through the device.
  • a device for homogenizing emulsions and suspensions or their mixtures which consists of a vibrating body with a free end face, a device for generating ongitulinal vibrations of the vibrating body and a chamber receiving the suspension.
  • a flat piece is elastically connected to the free end face of the vibrating body and is connected at a distance from this end face with the interposition of an elastic ring which, in cooperation with both the vibrating body and also forms with the flat piece a sealed chamber bounded on one side by the end face in the plane of maximum vibration amplitude, into which an inlet and an outlet open for the liquid to be homogenized.
  • the object of the invention is to improve the yield in the production of cheese.
  • the invention further relates to an ion exchanger for a method for producing kettle milk, in which an ion exchange is carried out in a protein-containing substrate.
  • a fat-containing milk emulsion is treated with ultrasound for a certain time after the solution according to the invention.
  • the milk emulsion can be of animal or vegetable origin.
  • the ultrasound treatment can be carried out using an ultrasound source, which can also be referred to as a sonotrode.
  • a mechanical entry is brought about by the ultrasound treatment, which leads to fat globule sizes of 1.0 to 1.4 ⁇ m being produced.
  • the fat globules previously present are thus reduced in size, as a result of which an increase in surface area takes place. Protein can then be attached to this enlarged active surface, and to a greater extent than in previously known methods. This increases the yield in the production of cheese. Practical tests have shown that the increase in the yield is about 5 to 10%. Advantageous further developments are described in the subclaims.
  • the milk emulsion can contain 15 to 25% fat, preferably 20% fat.
  • the milk emulsion is preferably produced by separating less fatty liquids.
  • the fat-containing milk emulsion is treated with ultrasound for a time of 5 to 15 seconds, preferably 10 seconds.
  • the milk emulsion is heated before the ultrasound treatment, preferably to 35 to 45 ° C.
  • the optimal temperature is 40 ° C.
  • a cream produced according to the invention is mixed with a protein-containing substrate.
  • the protein-containing substrate is preferably largely fat-free.
  • Skimmed milk is preferably used as the protein-containing substrate.
  • This has the particular advantage that the process according to the invention can be used in one of the processes currently customary in dairies. This previously known method has been described at the beginning.
  • the cream separated during the separation is treated with ultrasound and the cream treated in this way is then admixed with the skimmed milk, which is also separated. In this way, the method according to the invention can be used without major changes in the conventional Procedure can be installed.
  • the protein-containing substrate is heated before mixing, preferably to 60 to 74 ° C.
  • the mixture of the cream produced according to the invention and the protein-containing substrate is heated, preferably to 60 to 74 ° C.
  • Mixing preferably takes place in turbulent flow. This ensures particularly good mixing and protein binding.
  • the cream produced according to the invention is cooled before being mixed with the protein-containing substrate, preferably to a temperature of 6 to 10 ° C.
  • the cooling can take place for the purpose of storage.
  • the cream can be reheated before mixing.
  • an ion exchange is carried out in the protein-containing substrate.
  • This ion exchange enables calcium ions to be enriched.
  • the removed ions are in particular potassium, sodium and (if present) hydrogen ions.
  • Calcium enrichment is caused by an ion exchange in the protein-containing substrate. So far, calcium enrichment has been carried out by adding calcium chloride, this calcium chloride being added to the kettle milk.
  • the chloride component of calcium chloride is disadvantageous. This disadvantage is avoided by the ion exchange described.
  • the cream produced according to the invention is heated before mixing with the protein-containing substrate, preferably to a temperature of 95 to 105 ° C. This measure also improves the protein binding to the fat globules treated by ultrasound ⁇ sert.
  • the method according to the invention makes it possible to produce a standardized kettle milk.
  • this kettle milk is generally only standardized with regard to its fat content.
  • the ingredients of milk fluctuate in terms of their quantity depending on the season, the procedural treatment, feeding, animal health and other factors.
  • the ingredients of milk consist of protein, lactose (milk sugar), dry matter, salts (partly in ion form) and other constituents.
  • a milk or kettle milk which is standardized.
  • the kettle milk for the production of cheese is already standardized in fat content.
  • it is also standardized in terms of protein content. This is done by adding protein, for example in powder form (protein powder, casein powder, skimmed milk powder).
  • protein powder, casein powder, skimmed milk powder is added to the kettle milk.
  • this procedure is very complex. Furthermore, it still only leads to a partial standardization of the kettle milk.
  • Another object of the invention is to provide a method for producing kettle milk with which the kettle milk can be adjusted precisely with regard to all of its components.
  • this object is achieved in that a fat-containing milk emulsion, for example cream, is mixed with a protein-containing substrate, for example skimmed milk, in a first mixture, that this first mixture is treated with ultrasound and that the mixture treated in this way is mixed with a protein-containing substrate, for example skimmed milk, in a second mixture.
  • the cream can be produced, for example, from the milk delivered to a dairy, namely by concentrating the fat content of this milk.
  • the other components decrease accordingly. They can be determined arithmetically from the initial analysis of the milk supplied and the fat content.
  • the cream is then mixed batchwise or continuously with a protein-containing, low-fat or non-fat substrate, for example skimmed milk, in a first mixture, which can also be referred to as a premix.
  • a protein-containing, low-fat or non-fat substrate for example skimmed milk
  • the skimmed milk used for the first mixture is preferably known with regard to its constituents.
  • the skimmed milk used for the first mixture was produced by dividing the milk originally delivered into two fractions, firstly into a cream fraction and secondly into a skim milk fraction. Then the constituents of the skimmed milk are also known from the initial analysis of the milk originally delivered.
  • the skimmed milk is mixed with enough cream to produce the desired fat content so that the kettle milk is standardized to this desired fat content.
  • the remaining cream is used for other purposes (with the other constituents contained therein).
  • the first mixture is treated with ultrasound, preferably for a certain time. It can also be subjected to a similar vibration treatment.
  • the mixture treated in this way is then mixed again with a low-fat or low-fat, protein-containing substrate, for example skimmed milk, in a second mixture.
  • This second mixing preferably takes place proportionally continuously in the case of turbulent flow.
  • the invention achieves the further advantages that the yield of cheese that can be achieved with the boiler milk produced according to the invention can be increased even further, that this cheese yield can therefore also be increased in particular compared to the method described at the outset, and that the fine water distribution in Cheese can be improved.
  • the kettle milk is used in its original state.
  • the fat globules have a size of 1 to 30 ⁇ m. They are provided with a membrane covering, which consists of lipoproteins and enzymes. Among these lipoproteins are casein and serum proteins, albeit with only a minimal amount.
  • the fat globules are reduced in size by the ultrasound treatment described at the beginning. They then have a size of 1 to 1.2 ⁇ m. This results in a considerable increase in surface area, for example five times or more. This frees up binding sites on the fat globules, to which mainly caseins and serum proteins can attach (other emulsifiers are generally no longer present in milk, since they have already accumulated).
  • emulsifier e.g. caseins and serum proteins, but also lipoproteins, enzymes, etc.
  • the fat globules are offered more membrane material, in particular more casein and serum protein. Ultimately, this means that the yield of cheese from the kettle milk according to the invention can be increased.
  • the invention is based on the knowledge that the best results are achieved in the process described at the outset if the fat content of the cream is not more than 20%. With a fat content of more than 20%, no improvement can be achieved by the ultrasound treatment. If a cream with 20% fat is treated according to the method described at the beginning, fat globules with a size of approximately 1 ⁇ m are formed (as already mentioned). If instead of the 20% cream, a cream with a higher fat content would be used, for example a cream with a fat content of 40%, and if this cream were then treated with ultrasound, there would be so much fat that the fat globules would reunite because the emulsifier material was insufficient. The end result would be larger, "worse" fat globules.
  • the cream is therefore mixed with skim milk in a first mixture (premixing) before the ultrasound treatment.
  • a first mixture premixing
  • more protein is introduced into the mixture, which is subsequently treated with ultrasound, so much so that the protein is sufficient as an emulsifier material for the subsequent ultrasound treatment.
  • the fat globules in particular the fat globules reduced by the ultrasound treatment, are offered more membrane material, in particular more casein and serum protein.
  • the advantage associated with this is that there is more casein bound to fat globules. This is advantageous for the subsequent cheese production. Another advantage is that a cream with a higher fat concentration can be used. As a result, the power of the ultrasound sources (ultrasound heads) can be better utilized.
  • the fine water distribution can be improved such that this is no longer necessary.
  • the improved fine water distribution means that late flatulence caused by microorganisms which previously lived in the poorly distributed water but which no longer have a livelihood in the finely divided water can no longer occur.
  • the metabolic activity of microorganisms depends on the water activity, which is much lower with smaller water droplets.
  • the protein-containing substrate is preferably concentrated or diluted before the first mixture (premixing).
  • the protein-containing substrate can therefore be set correctly as required.
  • the skimmed milk can be adjusted in all its components in such a way that the first mixture has a fat content suitable for the ultrasound treatment (optimally a fat content of 18 to 20%) and that all components of the finished kettle milk after the second mixture have the desired values.
  • the skimmed milk used for the second mixture can be the same as that used for the first mixture.
  • the skimmed milk used for the second mixture can also be the skimmed milk obtained from the original milk originally delivered to the dairy. However, any other skimmed milk can also be used instead.
  • the first mixture that is to say the product resulting from the first mixture
  • the first mixture that is to say the product formed in the first mixture, can but instead or additionally or after the ultrasound treatment, they are concentrated or diluted, that is to say adjusted in the manner described.
  • the protein-containing substrate is enriched with serum proteins. This enrichment can be done before the first mixing and / or before the ultrasound treatment (i.e. after the first mixing ) and / or after the ultrasound treatment.
  • the protein-containing substrate is enriched with polyvalent ions, preferably calcium ions. This can also be done before the first mixture and / or before the ultrasound treatment and / or after the ultrasound treatment.
  • the fat content of the first mixture is preferably at least 10% less than the fat content of the fat-containing milk emulsion (cream).
  • the cream is therefore "diluted" by at least 10% before the first mixture.
  • the protein-containing substrate is heated to at least 71 ° C. and then mixed with the fat-containing milk emulsion (to form the first mixture).
  • a further advantageous development is characterized in that the ultrasound treatment of the first mixture takes place at a temperature of 40 ° C. to 74 ° C., preferably 55 ° C.
  • the ultrasound treatment is preferably carried out for a period of 5 to 15 seconds.
  • a further advantageous development is that the temperature of the first mixture is lower than the temperature of the protein-containing substrate mixed in with the second mixture.
  • the protein-containing substrate mixed in with the second mixture can be enriched with multivalent cations, preferably calcium ions, before the second mixture.
  • the protein-containing substrate admixed in the second mixture can be enriched with hydrogen ions before the second mixture.
  • a kettle milk produced according to the invention is used.
  • the invention further relates to an ion exchanger for a method for producing kettle milk, in which a cream produced in accordance with the invention is mixed with a protein-containing substrate and in which an ion exchange is carried out in the protein-containing substrate. It is preferably an ion exchanger by means of which calcium ions are enriched.
  • a device for treating a fat-containing milk emulsion with ultrasound consists of a preferably cylindrical vessel with an inflow and an outflow and an ultrasound source (sonotrode) which projects into the vessel and into the milk emulsion.
  • the inflow is preferably arranged in the lower region of the vessel and the outflow in the upper region of the vessel.
  • the ultrasound source is then provided in the upper region of the vessel.
  • the inflow is arranged in the upper region of the vessel and the outflow in the lower region of the vessel.
  • the ultrasound source protrudes into the vessel.
  • the distance between the ultrasound source and the drain is preferably 60 to 80 mm.
  • ultrasound sources are provided, preferably on different sides of the vessel.
  • FIG. 1 shows a first embodiment of a device for treating a fat-containing milk emulsion with ultrasound in a schematic representation
  • Fig. 2 shows a second embodiment of such a device
  • Fig. 3 shows a third embodiment of such a device.
  • the device shown in FIG. 1 for the treatment of a fatty milk emulsion with ultrasound consists of a cylindrical, upright vessel 1 with an inflow 2 and an outflow 3.
  • the inflow 2 is arranged in the lower region of the vessel 1, which Drain 3 in the upper region of the vessel 1.
  • an ultrasound source 4 is provided in the upper region of the vessel 1, which projects into the vessel and into the milk emulsion therein. In order to achieve an optimal effect of the ultrasound source, it must have a certain minimum immersion depth. Practical tests have shown that the optimum immersion depth is 1 mm.
  • the vessel 1 is continuously flowed through.
  • FIG. 2 shows a second exemplary embodiment of a device for treating a fat-containing milk emulsion with ultrasound.
  • the ultrasonic source 14 protrudes into the vessel "11 and into the therein milk emulsion in.
  • the inflow 12 is arranged ange ⁇ in the upper region of the vessel 11, the effluent 13 leads down and out from the vessel.
  • the Ge fäß 11 is in the lower region funnel-shaped 15.
  • the distance between the ultrasound source 14 and the inlet cross section 16 of the drain 13 is 60 to 80 mm
  • the device according to FIG. 3 shows a third exemplary embodiment of a device for treating a fat-containing milk emulsion with ultrasound.
  • the cylindrical vessel 21 has an inflow 22 and an outlet 23.
  • Two ultrasound sources 24, 25 are provided, which are located on different sides of the vessel 21 and which are also at a horizontal distance from one another.
  • the device according to FIG. 3 is also continuously flowed through. Depending on requirements, more than two ultrasound sources can also be provided.
  • the ultrasound source is flowed from below, because then the ultrasound intensity exerted by the ultrasound source and acting on the liquid increases as the liquid approaches the ultrasound source.
  • the same effect can be achieved in that the direction of radiation of the ultrasound source is in each case opposite to the direction of flow of the liquid.
  • a kettle milk should be produced, which should have the following standardized composition:
  • a cream with the following ingredients is first produced from the starting milk by concentrating the fat:
  • the desired kettle milk with a fat content of 3.6% was produced by using 10% of the cream for other purposes and mixing 90% of the cream with the skim milk. This then resulted in a kettle milk with the desired fat content of 3.6%. The content of all other substances was also reduced accordingly.
  • the invention makes it possible to set all other substances to desired values.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dairy Products (AREA)

Abstract

Procédé servant à la fabrication de crème permettant l'ajustement de la teneur en matière grasse du lait de chaudière. Ce lait de chaudière est utilisé pour la fabrication de fromage. Afin d'améliorer le rendement lors de la fabrication de fromage, une émulsion de lait contenant des matières grasses est traitée pendant un certain temps par ultrasons dans un dispositif de traitement par ultrasons, constitué d'un récipient, de préférence cylindrique (1), avec tubulures d'entrée (2) et de sortie (3) et une source d'ultrasons (4) faisant saillie dans le récipient (1) et dans l'émulsion de lait.
PCT/EP1992/002936 1991-12-20 1992-12-17 Procede et dispositif de fabrication de creme permettant l'ajustement de la teneur en matiere grasse du lait de chaudiere, pour la fabrication de lait de chaudiere et pour la fabrication de fromage WO1993012662A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP93901698A EP0617577A1 (fr) 1991-12-20 1992-12-17 Procede et dispositif de fabrication de creme permettant l'ajustement de la teneur en matiere grasse du lait de chaudiere, pour la fabrication de lait de chaudiere et pour la fabrication de fromage

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE4142344A DE4142344C1 (en) 1991-12-20 1991-12-20 Cheese making milk prepn. with reduced fat globule size - by heating fat-contg. emulsion, and ultrasonic irradiating before addn. to substrate
DEP4142344.5 1991-12-20
DE4226849A DE4226849A1 (de) 1992-08-13 1992-08-13 Verfahren zur Herstellung von Kesselmilch und zur Herstellung von Käse
DEP4226849.4 1992-08-13

Publications (1)

Publication Number Publication Date
WO1993012662A1 true WO1993012662A1 (fr) 1993-07-08

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1992/002936 WO1993012662A1 (fr) 1991-12-20 1992-12-17 Procede et dispositif de fabrication de creme permettant l'ajustement de la teneur en matiere grasse du lait de chaudiere, pour la fabrication de lait de chaudiere et pour la fabrication de fromage

Country Status (3)

Country Link
EP (1) EP0617577A1 (fr)
AU (1) AU3256893A (fr)
WO (1) WO1993012662A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0689774A3 (fr) * 1994-06-30 1996-05-15 Ixtlan Ag Procédé de sterilisation et homogénéisation de fluids utilisant des vibrations à fréquences élevées
GB2395444A (en) * 2002-09-27 2004-05-26 Henry Kevin Ratcliff Advanced ultrasonic processor

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE458181A (fr) *
DE739170C (de) * 1940-01-25 1943-09-13 Siemens Ag Verfahren zur Sterilisierung von Fluessigkeiten, insbesondere von Milch
DE944667C (de) * 1951-10-27 1956-06-21 Siemens Ag Vorrichtung zur Herstellung von Emulsionen
GB991759A (en) * 1960-09-14 1965-05-12 Aeroprojects Inc Activating chemical reactions
GB1176792A (en) * 1965-10-12 1970-01-07 Apv Co Ltd Improvements in or relating to the Heat Treatment of Milk and Milk Products.
DE2102891A1 (en) * 1970-01-23 1971-09-30 Sicaly, Saint-Cyr-en-Bourg (Frankreich) Homogenisation by cavitation with ultra-sonic vibrations
EP0162129A1 (fr) * 1984-04-11 1985-11-27 Theurer, Karl Eugen, Prof.Dr.med. Préparation de compositions pharmaceutiques et diététiques à partir de lait, de crème ou de graisses de beurre ainsi que leur utilisation
WO1990000353A1 (fr) * 1988-07-05 1990-01-25 'licencia' Találmányokat Értékesíto^' És Innovációs Külkereskedelmi Vállalat Procede de fabrication de produits fromagers

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE458181A (fr) *
DE739170C (de) * 1940-01-25 1943-09-13 Siemens Ag Verfahren zur Sterilisierung von Fluessigkeiten, insbesondere von Milch
DE944667C (de) * 1951-10-27 1956-06-21 Siemens Ag Vorrichtung zur Herstellung von Emulsionen
GB991759A (en) * 1960-09-14 1965-05-12 Aeroprojects Inc Activating chemical reactions
GB1176792A (en) * 1965-10-12 1970-01-07 Apv Co Ltd Improvements in or relating to the Heat Treatment of Milk and Milk Products.
DE2102891A1 (en) * 1970-01-23 1971-09-30 Sicaly, Saint-Cyr-en-Bourg (Frankreich) Homogenisation by cavitation with ultra-sonic vibrations
EP0162129A1 (fr) * 1984-04-11 1985-11-27 Theurer, Karl Eugen, Prof.Dr.med. Préparation de compositions pharmaceutiques et diététiques à partir de lait, de crème ou de graisses de beurre ainsi que leur utilisation
WO1990000353A1 (fr) * 1988-07-05 1990-01-25 'licencia' Találmányokat Értékesíto^' És Innovációs Külkereskedelmi Vállalat Procede de fabrication de produits fromagers

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
FOOD SCIENCE AND TECHNOLOGY ABSTRACTS NØ 75-05-P1254 1975, S. YAMAUCHI ET AL. 'Effects of ultrasonic radiation on fat globules of cows' milk' *
PATENT ABSTRACTS OF JAPAN vol. 011, no. 106 (C-414)1987 *
PATENT ABSTRACTS OF JAPAN vol. 016, no. 006 9. Januar 1992 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0689774A3 (fr) * 1994-06-30 1996-05-15 Ixtlan Ag Procédé de sterilisation et homogénéisation de fluids utilisant des vibrations à fréquences élevées
GB2395444A (en) * 2002-09-27 2004-05-26 Henry Kevin Ratcliff Advanced ultrasonic processor
GB2395444B (en) * 2002-09-27 2006-03-22 Henry Kevin Ratcliff Advanced ultrasonic processor
US7322431B2 (en) 2002-09-27 2008-01-29 Ultrasonic Processors Limited Advanced ultrasonic processor

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Publication number Publication date
EP0617577A1 (fr) 1994-10-05
AU3256893A (en) 1993-07-28

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