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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
H C Deeth, N Datta
exaly   +5 more sources

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Heat Treatment of Milk: Extended Shelf-Life (ESL) and Ultra-High Temperature (UHT) Treatments

2022
Heat treatments for producing Extended Shelf-Life (ESL) and Ultra-High Temperature (UHT) milk are similar but the temperature range for ESL is lower than for UHT. A major consequence of this difference is that ESL milk must be stored refrigerated while UHT milk is stable at room temperature.
Hilton Deeth
exaly   +3 more sources

Quantification of Whole Ultra High Temperature UHT Milk Waste as a Function of Packages Type and Design

Journal of Cleaner Production, 2017
Abstract The food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste.
Maria José Valenzuela Bell, Igor Rosa Meurer, Virgilio Anjos   +2 more
exaly   +2 more sources

Lactose-Hydrolyzed Milk Is More Prone to Chemical Changes During Storage Than Conventional Ultra-High-Temperature (UHT) Milk

Journal of Agricultural and Food Chemistry, 2014
The enzymatic hydrolysis of lactose to glucose and galactose gives rise to reactions that change the chemistry and quality of ambient-stored lactose-hydrolyzed ultra-high-temperature (UHT) milk. The aim of the present study was to investigate and compare chemical changes in lactose-hydrolyzed and conventional UHT milk during a 9 month ambient storage ...
Henrik Jorgen Andersen, Lotte B. Larsen, Colin A Ray   +2 more
exaly   +4 more sources

Microstructure of Indirectly and Directly Heated Ultra-High-Temperature (UHT) Processed Milk Examined Using Transmission Electron Microscopy and Immunogold Labelling

LWT - Food Science and Technology, 1999
A layer of cream (or fat) that forms on ultra-high-temperature processed milk during storage can make it unacceptable to the consumer. Milk homogenized after ultra-high-temperature treatment is apparently more susceptible to forming a cream layer than milk homogenized before the heat treatment.
D J McMahon
exaly   +5 more sources

Computer-Aided Design and Performance Evaluation of an Indirect Type Helical Tube Ultra-High Temperature (UHT) Milk Sterilizer

Journal of Food Engineering, 2002
Abstract A laboratory model indirect type helical tube ultra-high temperature (UHT) milk sterilizer was designed and tested. The helical triple tube heat exchanger modeling and simulation was carried out for heating milk from 90°C to 150°C in the annulus of the triple tube using steam in the innermost and outermost tubes.
A K Datta, md i a Ansari
exaly   +2 more sources

Iodine Contents in Conventional Ultra-High Temperature (UHT) Processed Cow Milk: Changes Over the Year and Regional Differences. Implications for Epidemiological Studies on Iodine Nutritional Status

Endocrinología Diabetes Y Nutrición (English Ed ), 2020
Ultra-high temperature (UHT) processed cow milk is the milk most commonly consumed in Southwest Europe. The study objectives were: 1) to describe the pattern followed by iodine concentration (IC) in conventional UHT milk over the year, and 2) to find out any differences in IC in this type of milk depending on its geographical origin.Bricks of ...
Mercedes Espada
exaly   +3 more sources

Comparison of Ultra High Temperature (UHT) Stability of High Protein Milk Dispersions Prepared From Milk Protein Concentrate (MPC) and Conventional Low Heat Skimmed Milk Powder (SMP) [PDF]

Journal of Food Engineering, 2019
This study compared the UHT (145 °C for 5 s) stability and fouling behavior of high protein milk dispersions prepared from reconstituted low heat skimmed milk powder (RSMP) and milk protein concentrate powder (RMPC). It was found that RMPC at 10 and 14% protein content was more UHT stable as compared to lower protein content RSMP (3.25, 6.5, 7, 7.5, 8%)
Jaspal Singh, Bhesh Bhandari, Sangeeta Prakash   +2 more
exaly   +4 more sources

COMPARISON OF THE SENSORY PROPERTIES OF ULTRA‐HIGH‐TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES

Journal of Sensory Studies, 2009
ABSTRACTShelf‐stable milk, also known as ultra‐high‐temperature (UHT) milk is the most common form of milk in many parts of the world. This study compared the differences in flavor and texture of 37 commercially available UHT and sterilized milk samples including whole, 2% reduced‐fat and low‐fat milk obtained from markets in seven countries: France (n 
GAEWALIN OUPADISSAKOON, DELORES H. CHAMBERS, EDGAR CHAMBERS IV   +2 more
openaire   +1 more source

Effects of ultra-high-temperature (UHT) processing and of subsequent storage on the vitamin content of milk

Journal of Dairy Research, 1969
SummaryThe vitamin content of ultra-high-temperature (UHT) processed milk was compared with that of the original raw milk. Three processes were used. In the first, which caused no change in oxygen content, the milk was heated and cooled in a plate-type heat exchanger.
J. E. Ford, J. W. G. Porter, S. Y. Thompson, Joyce Toothill, J. Edwards-Webb   +4 more
openaire   +1 more source