HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Jordan, W. K. Search for Related Content PubMed PubMed Citation Articles by Jordan, W. K.

Sterilization and Aseptic Packaging of Milk Products—Changes in Products¹

Department of Food Science, Cornell University, Ithaca, New York

ABSTRACT

The most significant change in dairy products subjected to ultra high-temperature (UHT) treatments is the reduction of number of viable microorganisms to essentially zero. The extent of destruction of microorganisms necessary to produce a sterilized product determines the intensity of the heat treatment required, which in turn determines the extent of other changes that take place in the products. It is what has been reported in the literature regarding some of these other changes that will be discussed.

Changes in Products

Browning is a potential change in milk products subjected to high temperatures. Fortunately the rate at which heat-induced browning increases with temperature does not coincide with the rate of increase in bactericidal effect for temperatures in the UHT range. In fact, temperatures used for UHT treatment are selected in part on the basis of this relationship between bactericidal and browning effects. This has been shown by Burton (2) in a plot of the ratio Bactericidal effect/Browning effect vs. temperature.

¹ Presented at joint meeting of Industry and Business and Manufacturing Sections, Sixty-second Annual Meeting of the American Dairy Science Association, Cornell University, Ithaca, New York, June 27, 1967.