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Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Heating Systems

, 2011
Ultra 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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Review Biochemical Changes in Ultra-high Temperature Milk: A Review

Biological Sciences - PJSIR, 2023
 In developing countries, cold chain facilities are not present in all areas. Ultra-high temperature (UHT) milk is usually manufactured in these countries for catering the needs of all areas. In UHT treatment, sterile milk is filled in sterile packages in a sterilized environment. The operation is usually performed at 140 °C to destroy vegetative forms
null Muhammad Ajmal, null Muhammad Nadeem, null Muhammad Ashraf   +2 more
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Ultra-high-temperature processing of chocolate flavoured milk

Journal of Food Engineering, 2010
Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145 °C for 6 s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling ...
Prakash, S., Huppertz, T., Kravchuk, O., Deeth, H.   +3 more
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THE NEED FOR ULTRA‐HIGH‐TEMPERATURE STERILIZATION OF MILK

International Journal of Dairy Technology, 1956
SummaryThere 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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BURN-ON IN ULTRA-HIGH-TEMPERATURE PROCESSING OF MILK [PDF]

During ultra-high-temperature (UHT) processing of milk, some material deposits on the hot walls of the heat exchanger. Such “burn-on” deposits limit the run-times for UHT plants because they impede the flow of milk and also decrease the heat transfer coefficient of the heat exchangers.
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Changes on storage in milk processed by ultra-high-temperature sterilization

Journal of Dairy Research, 1971
SummarySamples 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, R. W. V. Weaver, D. B. Gammack   +2 more
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The composition of milk deposits in an ultra-high-temperature plant

Journal of Dairy Research, 1965
SummaryMilk deposits from an ultra-high-temperature (UHT) plant were analysed for protein, fat and minerals. The physical appearance and composition of the deposits was found to vary with modifications of the plant. For each particular arrangement of the plant, a characteristic pattern of deposits occurred. Possible mechanisms involved in the formation
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A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

Journal of Dairy Research, 1987
SummaryCultures 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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Aflatoxin M1 in raw and ultra high temperature-treated milk commercialized in Portugal

Food Additives and Contaminants, 2000
During 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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TIME-TEMPERATURE STANDARDS FOR THE ULTRA-HIGH TEMPERATURE PASTEURIZATION OF GRADE A MILK AND MILK PRODUCTS BY PLATE HEAT EXCHANGE

Journal of Milk and Food Technology, 1968
Time-temperature standards for ultra-high temperature pasteurization of milk and milk products have been identified by the U. S. Public Health Service as equally efficient and supplemental to those processes described in the 1965 Grade A Pasteurized Milk Ordinance.
R. B. Read, R. W. Dickerson, H. E. Thompson   +2 more
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