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QUALITY ASSURANCE OF UHT PRODUCTS
International Journal of Dairy Technology, 1977The paper describes the various factors contributing to quality control and stresses the importance of the selection and location of plant. The need for careful selection and training of a team for plant operation is emphasized. The essential control of raw materials, plant cleaning and sterilizing are examined also the organoleptic methods of testing.
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Review of UHT processing methods
International Journal of Dairy Technology, 1985The flavour and nutritional quality of UHT processed milk is discussed and suggestions are made for ways of minimizing undesirable changes during heat treatment. UHT treatment of milk using an infusion heater is described, and it is concluded that whole milk processed in this way is a typical directly heated UHT milk.
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Bread Baking Potential of UHT-Milk
Canadian Institute of Food Science and Technology Journal, 1986Abstract The effects of UHT-treated liquid milk on the physical quality of milk-supplemented bread doughs were evaluated by farinography, extensigraphy, maturography and test baking. In comparison with pasteurized milk and scalded milk, the UHT-treated milk tended to give doughs with farinograph absorptions lower than those recorded with the other ...
W. Zellen, B. Lau, V.F. Rasper
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Performance of UHT Processing Plant
1994We have seen in Chapter 2 that the organisms which determine sterilization performance are resistant bacterial spores, particularly those of bacilli. In most raw milks, the number of resistant spores will be less than 10/ml (cf Table 2.1). If we assume a target level of potential spoilage of 1 in 1000 containers, each of 1-litre capacity, then as shown
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Astronauti UHT, in stile MacGyver
2015Se vogliamo prolungare la permanenza degli astronauti nello spazio dobbiamo essere in grado di garantire una migliore qualità della vita: dai ricercatori dell’American Chemical Society un’idea "brico" per un sistema di monitoraggio aria e acqua, da costruire a bordo della ...
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Sedimentation reduction in UHT milk
2017Ultra-high temperature (UHT) treated milks have a typical shelf life of 9 – 12 months. Sedimentation in UHT milks is a storage stability problem which reduces customer acceptance. The aim of this research was to understand the mechanisms of sedimentation and finds ways to reduce it. Two pilot scale UHT plants were used for producing UHT milks.
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1994
The purpose of an ultra-high-temperature sterilizing plant must be, as we have shown, to heat the product to a temperature of the order of 135–1500C, hold it at that temperature for a few seconds, and then cool it to a suitable temperature for filling. Since the chemical changes in the product are minimized by using the highest possible temperature for
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The purpose of an ultra-high-temperature sterilizing plant must be, as we have shown, to heat the product to a temperature of the order of 135–1500C, hold it at that temperature for a few seconds, and then cool it to a suitable temperature for filling. Since the chemical changes in the product are minimized by using the highest possible temperature for
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Properties of UHT-Processed Milk
1994The properties of UHT-processed milk at the time when it reaches the consumer are influenced by two groups of changes: those resulting from the heat treatment, and those occurring after treatment and during storage. We have seen in Chapter 5 that there may be wide differences in the severity of the heat treatment processes given by different commercial
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