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Changes occurring in stabilized ultra-high-temperature-treated whole milk during storage
Journal of Dairy Research, 2018This Research Communication describes the relationship between casein, free fatty acids (FFAs) and the storage period of ultra-high temperature-treated (UHT) whole milk observed for a period of 120 d of labelled shelf-life. Moreover, we aim to estimate the daily rate of casein degradation in UHT whole milk, and the total length of time estimated for ...
Fernando César, Dos Santos +5 more
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THE NEED FOR ULTRA‐HIGH‐TEMPERATURE STERILIZATION OF MILK
International Journal of Dairy Technology, 1956SummaryThere is no point in attempting to produce sterile milk unless it has advantages and unless the industry and consuming public want it. Sterile milk should not be regarded as an alternative to our present ‘sterilized’ milk. In spite of its inherent troubles most of the consumers are reasonably satisfied with it, and apparently it is gaining ...
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Impact of Ultra-High Temperature Milk on the U.S. Dairy Industry
1984Ultra-high temperature (UHT) milk will probably not emerge as a major alternative to regular fluid milk. Although UHT can be stored without refrigeration, its retail price is higher because of the special containers it needs for long shelf life. More important, as a major product, UHT will not significantly reduce the costs of handling supply-demand ...
Miller, James J., Miller, James J.
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Changes on storage in milk processed by ultra-high-temperature sterilization
Journal of Dairy Research, 1971SummarySamples of commercially processed ultra-high-temperature (UHT) milk were stored at 4, 20, 30 and 37°C for up to 2 years or until gelation occurred.The stability of the proteins to ethanol, calcium ions and rennet decreased with time of storage.
Ruth Samel +2 more
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A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk
Journal of Dairy Research, 1987SummaryCultures ofPseudomonasP46 grown in whole milk to contain ∼ 2 × 107or 1 × 108viable cells ml−1before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C.
A R, Bucky, P R, Hayes, D S, Robinson
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Tubular Heat Exchanger Fouling by Milk During Ultra High Temperature Processing
Journal of Food Science, 1983ABSTRACT The effect of milk fouling deposits on the heat transfer rate of a tubular heat exchanger was investigated for varying process heat treatments. Product input and discharge temperatures were maintained constant while steam temperature increased as deposits formed. Processing conditions included product entrance temperatures of
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Aflatoxin M1 in raw and ultra high temperature-treated milk commercialized in Portugal
Food Additives and Contaminants, 2000During June to September 1999, 31 samples of raw milk were obtained from individual farms and 70 samples of ultrahigh-temperature-treated (UHT) milk (18 samples of whole milk, 22 of semi-skimmed and 30 samples of skimmed milk) were collected in supermarkets in Lisbon, Portugal. The total number of samples analysed was 101. The incidence of aflatoxin M1
M L, Martins, H M, Martins
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[Spoilage microorganisms encountered in ultra-high temperature processed milk].
Zhonghua Minguo wei sheng wu ji mian yi xue za zhi = Chinese journal of microbiology and immunology, 198440 strains of aerobic or facultative anaerobic microorganisms were isolated from a total of 37 spoiled ultra high temperature processed milk. 13 of them were identified as the genus Bacillus. They were 6 B. cereus, 5 B. licheniformis, 1 B. brevis and 1 B. pumilus.
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A laboratory-scale ultra-high-temperature milk sterilizer for batch operation
Journal of Dairy Research, 1974SummaryThe design and operation of a laboratory-scale ultra-high-temperature sterilizer capable of treating 0·5-l quantities of milk are described. Temperature control, sporicidal efficiency and change of composition of the milk during processing are discussed.
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Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Heating Systems
2011Ultra high temperature (UHT) processing of milk at ∼140 °C for a few seconds produces a product which is shelf stable for several months. Such a heat treatment has the same bactericidal effect as in-container sterilization at a lower temperature for a longer time but causes much less chemical change and hence produces a better quality product. The most
Deeth, H. C., Datta, N.
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