Process for manufacturing a fermented milk

Patent metadata

Field	Value
Publication number	US-9259697-B2
Application number	US-27947909-A
Country	US
Kind code	B2
Filing date	Feb 22, 2006
Priority date	Feb 22, 2006
Publication date	Feb 16, 2016
Grant date	Feb 16, 2016

Abstract

The invention relates to a manufacturing process of stirred or drinking fermented milk or fresh cheese comprising a smoothing step after fermentation wherein said smoothing step is performed by a ring-shaped rotor-stator mixer, each ring of the rotor and the stator being provided with radial slots having a given width, and adjusting the rotational speed to adjust the peripheral velocity.

First claim

The invention claimed is:

1. A process for the manufacture of a fermented milk comprising, a fermentation step during which a fermented milk is submitted to a mixing step in a fermentation tank, said mixing step being made with a given stirring velocity, a smoothing step performed by adding the fermented milk into a rotor stator mixer, the rotor stator mixer comprising a ring shaped rotor head having rings, and a ring shaped stator head having rings, with each of the rotor rings and the stator rings having slots of a given width (W) between teeth thereof and wherein a radial gap (G) between the stator rings and the rotor rings is between 0.5 mm and 2 mm, said process comprising adjusting the rotational speed of the rotor to adjust the peripheral velocity to obtain a stirring velocity higher than the stirring velocity of the mixing step.

2. A process as in claim 1 , wherein the stator head has three rings and the rotor head has three rings.

3. A process as in claim 1 , wherein the product is a stirred fermented milk or a fresh cheese and wherein the rotor is operated so that the peripheral velocity is between 3.5 m/s and 16 m/s.

4. A process as in claim 3 , wherein the fermented milk has a flow rate of less than 20,000 l/h and wherein said peripheral velocity is between 3.8 m/s and 16 m/s.

5. A process as in claim 3 , wherein the fermented milk has a flow rate of between 20,000 l/h and 60,000 l/h and wherein said peripheral velocity is between 5.5 m/s and 11.4 m/s.

6. A process as in claim 5 , wherein after smoothing, the viscosity is between 300 mPas and 3,700 mPas.

7. A process as in claim 1 , wherein the product is a drinking fermented milk and wherein said peripheral velocity is between 22 m/s and 30 m/s.

8. A process as in claim 7 , wherein the fermented milk has a flow rate is less than 20,000 l/h.

9. A process as in claim 7 , wherein the fermented milk has a flow rate of between 20,000 l/h and 60,000 l/h and wherein said peripheral velocity is between 25 and 30 m/s.

10. A process as in claim 7 , wherein after smoothing the viscosity is between 30 mPas and 300 mPas.

11. A process as in claim 1 , wherein the slot width (W) is between 0.3 mm and 2 mm.

12. A process as in claim 11 , wherein the slot width (W) is between 0.5 mm and 1.8 mm.

13. A process as in claim 1 , wherein said fermented milk is a fat free-formula having a fat content at least less than 0.5% in weight.

14. A process as in claim 1 , wherein said fermented milk is a medium fat formula having a fat content between 3% and 5% in weight.

15. A process as in claim 1 , wherein said fermented milk is a high fat content formula having a fat content between 7.5% and 10% in weight.

16. A process as in claim 1 , wherein said fermented milk is a fat free formula with an addition of starch between 1.5% and 3% in weight and wherein said slot width (W) is between 1 mm and 2 mm.

17. A process as in claim 1 , wherein said fermented milk is a fat free formula with an addition of starch between 1.5% and 3% in weight and wherein the process comprises, said slot width (W) between 0.3 mm and 0.8 mm, adjusting the peripheral velocity up to 11 m/s.

18. A process as in claim 1 , wherein said fermented milk is a fresh cheese formula, wherein the slot width (W) is between 1 mm and 1.5 mm.

19. A process as in claim 1 , wherein said fermented milk is a stirred or drinking fermented milk.

20. A process as in claim 1 , wherein said fermented milk is a fresh cheese.

21. A process as in claim 1 , wherein the radial gap (G) between the stator rings and the rotor rings is equal to 0.5 mm.

22. A process according to claim 1 , wherein the peripheral velocity is the velocity of a flow in the gap between the rotor and the stator having a peripheral, and having radial velocity component being a flow along the slots.

Assignees

• Ospina Martinez Ana
• Caron Jean-Pierre
• Di Tecco Thierry
• Genovesi Noémie
• Biloe Sébastien
• Gervais Danone Sa

Inventors

• Ospina Martinez Ana
• Caron Jean-Pierre
• Di Tecco Thierry
• Genovesi Noémie
• Biloe Sébastien

Classifications

• B01F2215/0431

  Numerical size values, e.g. diameter of a hole or conduit, area, volume, length, width, or ratios thereof · CPC title

• B01F2215/0495

  Numerical values of viscosity of substances · CPC title

• B01F2215/045

  Numerical flow-rate values · CPC title

• A23C9/1223 Primary

  for making stirred yoghurt; Apparatus with agitating or stirring means; Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of yoghurt · CPC title

• A23C19/06

  Treating cheese curd after whey separation; Products obtained thereby · CPC title