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Area of Science:

  • Food Science and Technology
  • Dairy Processing
  • Microbiology

Background:

  • Ultra-high-temperature (UHT) processing is a key method in dairy.
  • Distinguishing between UHT sterilization and pasteurization is crucial.
  • Aseptic packaging is integral to UHT product safety and shelf-life.

Purpose of the Study:

  • To provide a comprehensive review of UHT sterilization processes for milk.
  • To cover the historical, economic, and theoretical foundations of UHT.
  • To examine the multifaceted impacts of UHT processing on milk quality.

Main Methods:

  • Literature review focusing on UHT sterilization.
  • Analysis of common UHT technologies and aseptic packaging systems.
  • Examination of scientific literature on microbial, nutritional, biochemical, and physical changes in UHT milk.

Main Results:

  • UHT sterilization involves rapid heating (130-150°C, ≥1 sec) followed by aseptic packaging.
  • The review covers UHT history, economics, and theoretical underpinnings.
  • Detailed analysis of UHT milk's microbial, nutritional, biochemical, and physical properties, including flavor.

Conclusions:

  • UHT sterilization offers significant advantages for milk preservation and distribution.
  • Understanding the various aspects of UHT milk is essential for the dairy industry.
  • This review serves as a foundational resource for UHT processing knowledge.