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[UHT--behandeling van melk (author's transl)]

S H Lombard

    Journal of the South African Veterinary Association
    |June 1, 1976
    PubMed
    Summary
    This summary is machine-generated.

    Ultra-high temperature (UHT) milk processing extends shelf life at room temperature with minimal impact on quality. This method heats milk to 150°C for seconds, offering extended preservation without significant flavor or nutritional changes.

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    Area of Science:

    • Food Science
    • Microbiology
    • Chemical Engineering

    Context:

    • Traditional pasteurization and sterilization methods for milk have limitations.
    • Pasteurization offers pathogen protection but limited shelf life.
    • Sterilization provides long shelf life but negatively impacts milk's flavor and nutritional value.

    Purpose:

    • To evaluate Ultra-High Temperature (UHT) milk processing as an alternative.
    • To assess UHT's impact on milk's shelf life, flavor, and nutritional value.
    • To detail the UHT processing parameters and quality control measures.

    Summary:

    • UHT treatment involves rapid heating to 130-150°C for 3-5 seconds, followed by immediate cooling.
    • Aseptic packaging in laminated cartons allows for a shelf life of up to three months at ambient temperatures.

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  • Evaporation cooling removes added water and steam-volatile off-flavors, improving milk quality.
  • Laboratory controls assess milk quality post-UHT treatment through incubation, sensory evaluation, and chemical tests.

    • Impact:

    • UHT processing offers prolonged shelf life at ambient temperatures with minimal detrimental effects on milk's color, flavor, and nutritional content.
    • Achieves a satisfactory spoilage rate below one package per 1000.
    • Ensures milk protein stability, good bacteriological quality, and low spore count for optimal UHT treatment outcomes.