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Sterilization and Aseptic Packaging of Milk Products—Microbiological Trends^{1, 2,}

Department of Food Science, North Carolina State University, Raleigh

ABSTRACT

Kinetics of Bacterial Destruction

A primary function of ultrahigh temperature (UHT) processing of milk is to obtain essentially a sterilized product. The product should have a shelf life of some months and need little or no refrigeration. The attainment of successful sterilization of a food usually involves determining whether or not a range exists between thermal processing requirements needed for killing microorganisms and the production of intolerable changes in the food.

The killing of bacteria by heat has generally been accepted to follow characteristics of a first order reaction, the concentration of viable cells decreasing logarithmically with increments of time (10). Recent data indicate that apparent deviations from logarithmic death may be observed. For example, at the start of the heating period the rate of death may be low and not constant. Thereafter, and for the greater part of the lethal treatment, death does occur at a constant rate.

¹ Paper 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.

² Paper number 2536 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh.