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Experience with Direct and Indirect UHT Processing of Milk - A Canadian Viewpoint.
1Department of Food Science, University of Alberta, Edmonton, Alberta, Canada T6G 2PS.
Journal of Food Protection
|March 15, 2019
Summary
Canadian dairy producers find Ultra-High Temperature (UHT) processing of milk offers advantages in product quality and consumer acceptance. Both direct and indirect heating systems present unique benefits for industrial UHT milk production.
Area of Science:
- Food Science and Technology
- Dairy Processing Engineering
Background:
- Ultra-High Temperature (UHT) processing is increasingly adopted in the dairy industry.
- Understanding the nuances of direct versus indirect heating systems is crucial for optimizing UHT milk production.
Purpose of the Study:
- To review Canadian industrial experience with UHT processing of milk and dairy products.
- To compare direct and indirect UHT heating systems regarding process engineering, product quality, consumer acceptance, public health, and economics.
Main Methods:
- Overview of industrial UHT processing in Canada.
- Comparative analysis of direct and indirect heating technologies.
- Inclusion of market performance data for UHT 2% and chocolate milk.
Main Results:
- Direct UHT systems offer benefits like reduced fouling, enhanced heat transfer, and minimized heat damage.
- Indirect UHT systems require less complex ancillary equipment and incur lower costs.
- Canadian market data shows strong consumer acceptance of UHT milk, attributed to quality and process-related factors.
Conclusions:
- Both direct and indirect UHT heating methods have distinct advantages for industrial dairy processing.
- UHT processing, particularly in Canada, demonstrates positive market performance and consumer acceptance for milk products.
- The choice between direct and indirect UHT systems depends on specific operational, economic, and quality considerations.
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