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UHT milk: production, quality, and economics
Critical Reviews in Food Science and Nutrition
|January 1, 1981
Summary
This review covers ultra-high temperature (UHT) milk processing, detailing methods, economics, and packaging. It emphasizes maintaining milk quality and flavor through advanced UHT technology and aseptic packaging.
Area of Science:
- Food Science and Technology
- Chemical Engineering
Background:
- Ultra-high temperature (UHT) processing is crucial for extending milk shelf life.
- Understanding the economics and quality implications of UHT milk production is vital for the dairy industry.
Purpose of the Study:
- To provide a comprehensive overview of the current state-of-the-art in UHT milk processing.
- To analyze the economic factors, energy requirements, and packaging technologies associated with UHT milk.
- To assess the impact of UHT processing on milk quality and flavor.
Main Methods:
- Review of major direct and indirect UHT processing methods.
- Analysis of material and energy balances for milk processing, storage, and distribution.
- Evaluation of various aseptic packaging systems for UHT milk.
Main Results:
- Detailed examination of different UHT processing techniques and their associated economics.
- Assessment of energy consumption and cost-effectiveness for various UHT processes.
- Comparison of advantages and disadvantages of different aseptic packaging solutions.
Conclusions:
- Optimizing UHT processing, economics, and aseptic packaging is key to maintaining milk quality.
- Material and energy balance analysis provides insights into efficient fluid milk processing systems.
- The choice of packaging significantly impacts the shelf life and sensory attributes of UHT milk.