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Trends in Ultra-High Temperature Pasteurization^{1, 2,}

ABSTRACT

UHT pasteurization will result in longer shelf-life to fluid milk without serious damage to the flavor. In some instances, the flavor may be improved. The quality of the raw milk must be excellent, in order to obtain the greatest benefits from the UHT process. Post-pasteurization contamination is probably more important because of the increased time that the milk is held prior to consumption. UHT pasteurization will give added stabilization to milk proteins in ice cream mix but this alone will not give the amount of protection to heat shock that most plants need. Some of the systems that encompass vacuum treatment will enhance the flavor of the mix. The flexibility, adaptability, and economy of UHT pasteurization is still primarily an individual plant problem. Further research is needed to answer many of the problems confronting the widespread use of UHT methods in the dairy industry.

¹ Contribution from the Animal Industry Department, North Carolina Agricultural Experiment Station, Raleigh, North Carolina. Published with the approval of the Director of Research as Paper No. 1207 of the Journal Series.

² Presented to the Manufacturing Extension Section at the 55th Annual Meeting of the American Dairy Science Association, June, 1960.