RIPLEX Recipe for Dairy Products

Whipping Cream

Ingredients (% w/w)
Hydrogenated palm kernel oil (HPKO) 
24.0
Sugar 
12.5
Skim Milk Powder (SMP) 
7.0
RIPLEX WT
2.3
Water To 100%

Process:

Add RIPLEX WT to water at 40ºC under agitation.
     ↓
Add Premix (sugar + SMP) to (1) at 50ºC under agitation.
     ↓
Dissolve HPKO and add to (2) at 60ºC under agitation.
     ↓
Heat up to 75ºC until it is well-dissolved.
     ↓
Homogenize at 125 bars at 75ºC.
     ↓
Pasteurize at 80ºC for 5 minutes.
     ↓
Rapidly cool down to 5ºC.
     ↓
Age for 24 hours.

UHT Chocolate Milk (Natural Mouthfeel)

Ingredients (% w/w)
Fresh Milk
94
Cocoa Powder
0.8
Sugar
5.0
Disodium phosphate (DSP)
0.02
RIPLEX DU
0.15
Water To 100%

Process:

Add RIPLEX DU into fresh milk under agitation.
     ↓
Heat up to 70ºC and hold at 70ºC for 10-15 minutes.
     ↓
Add premix (Sugar, Cocoa powder and DSP) into (2) and mix for 5 minutes.
     ↓
Homogenize at 2 stages: 1st at 200 and 2nd at 50 bars at 70ºC.
     ↓
UHT process at 135ºC / 15seconds.
     ↓
Cool to 22-25ºC.
     ↓
Aseptic packing.

UHT Recombined Full Cream Milk
(Rich Mouthfeel)

Ingredients (% w/w)
Whole Milk Powder (WMP)
7.6
Skim Milk Powder (SMP)
4.0
Frozen Cream 69% fat
1.88
Disodium phosphate (DSP)
0.05
RIPLEX DU
0.2
Water To 100%

Process:

Add RIPLEX DU into water below 40° C under agitation.
     ↓
Add WMP, SMP and DSP.
     ↓
Add Frozen Cream (pre melted at 60ºC)
     ↓
Heat up to 70ºC and hold at 70ºC for 10-15 minutes.
     ↓
Homogenize at 2 stages: 1st at 200 and 2nd at 50 bars at 70ºC.
     ↓
UHT process at 138ºC / 4 seconds.
     ↓
Cool to 22-25ºC
     ↓
Aseptic packing

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