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Sterilization and Aseptic Packaging of Milk Products: Industrial Applications¹

Director of Technical Sales, CP Division, St. Regis, Chicago, Illinois

ABSTRACT

Traditionally, sterilized milk and milk products have been given a presterilization heat treatment, filled into a container, sealed and then subjected to a heat treatment known to produce sterility. Because of research and product developments during the past 15 years, it is generally recognized that many of the sterile milk products will have improved flavor, color and other characteristics if subjected to a shorter sterilizing treatment at a higher temperature and then packaged aseptically.

This discussion will briefly introduce, in a general way, industrial methods and equipment for this type of product.

The processes consist of heating the milk or milk product to 140 to 154 C, holding it for two to four seconds, cooling to a lower temperature, then maintaining sterility during filling and sealing into a sterilized container.

Sterilization of System

The processing equipment downstream from the heater must be capable of being sterilized, usually by circulation of water at 143 to 148 C or by steam at the same temperatures or by combinations of these.

¹ Presented at Invitational Seminar, Annual Meeting of the American Dairy Science Association, Cornell University, Ithaca, New York, June 27, 1967.