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Aseptic Packaging of Grade a Dairy Products¹

Food Science Department, Michigan State University, East Lansing 48823

ABSTRACT

Some new concepts will probably evolve from UHT-AP processing and packaging methods. Future plants will probably be designed to restrict personnel and supply traffic in critical processing and filling areas. There is a good possibility that the filling area will be at least partially isolated from the rest of the plant. This area would be constructed to provide more than normal protection, thus guarding against product recontamination. Filtered air supplying pressurized rooms for aseptic packaging will undoubtedly be commonplace in new plant design.

Aseptic packaging machines are being developed with greater capacities and improved performance, to provide more confidence in achieving aseptic filling.

Dairy farmers supplying milk for UHT treatment must continue to produce high-quality raw milk. Raw milk will be evaluated in part on spore count, which will be included in the criteria for determining quality. The industry and regulatory agencies should develop labeling uniformity which would give consideration to terminology for UHT-AP products. One industry leader has cautioned against possible "over-regulation" in the production and distribution of UHT-AP products which could inhibit the full potential benefits from the method. Some products such as whipping cream, coffee whiteners, and certain flavored products can be processed by high-temperature methods. In general, however, Americans prefer normal pasteurized milk, because it does not have the cooked flavor which occurs with the UHT method. Many observers, nevertheless, believe that UHT-AP processing and packaging will expand. As new equipment is developed processors will likely become increasingly interested in including UHT-AP methods in the development and marketing of new products also.

¹ Presented at the Sixty-fourth Annual Meeting of the American Dairy Science Association, University of Minnesota, Minneapolis, June, 1969.