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Symposium: Latest Developments in the Heat and Vacuum Treatment of Milk

Bacteriological Aspects¹

Research and Development Division, National Dairy Products Corporation, Oakdale, N.Y.

ABSTRACT

It has been emphasized in the two previous papers that the trend toward high heat and vacuum treatment of milk offers many advantages in the production of improved milk products. These treatments result in a product of improved keeping quality and often a vast improvement of flavor. The physical-chemical and the engineering aspects of these treatments have been discussed. This discussion is concerned with the bacteriological aspects of heat and vacuum treatments of milk.

Consideration of the bacteriological aspects of the heat and vacuum treatment of milk must be based on an evaluation of the severity of the heat treatment, sanitary design of the equipment, and handling of the finished product. The vacuum treatment involved in these processes removes off-odors and flavors to varying degrees, but has little bactericidal significance. Bacterial destruction is obtained, for the most part, by the heat treatment provided by the unit itself, or by conventional high-temperature short-time (HTST) units operated in conjunction with the vacuum treatment. In fact, practically all of these units are operated in conjunction with regular pasteurization equipment.

¹ Due to unforeseen difficulties, this paper, as such, was not presented at the 1958 annual meeting. The subject was discussed ably by R. P. Tittsler, M. L. Speck, and F. E. Nelson. The author wishes to express his thanks and appreciation to them for their assistance on very short notice.