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Ultra-High Temperature Processing and Aseptic Packaging of Dairy Products

Department of Food Science an Technology, University of California, Davis and National Food Processors Association, Dublin, CA

ABSTRACT

Conclusions: Some broad research areas, with suggestions for specific emphasis, are as follows. 1) Chemistry and control of flavor defects: cooked flavor, including origins and reactions involved; other heated flavors, especially "UHT-milk" flavor; stale flavor, including identification of cause and origin; bitter and rancid flavors caused by heat resistant enzymes; influence of storage conditions on flavors. 2) Mechanisms and control of physical defects: conditions that influence gelation of milk, concentrated milk, and milk-based products; sediment formation and its relation to gelation; relations to gelation of proteases, and their activators and inhibitors; fat separation, including variability related to milk supply; browning and retarding Maillard reactions. 3) Improvement of processes and systems for UHT processing: uniformity of temperature control; uniformity of residence time, especially in infusion heaters; uniformity of heat treatment of individual particles, especially in injection heaters; temperature dependence of viscosity and heat transfer coefficients at temperatures used for UHT treatments; evaluation of effects of different heating and cooling processes (fouling of equipment, effects on products, control of spoilage, optimizing thermal effects, etc.); conditions that influence survival and growth of C. botulinum in UHT milk; reduction of spoilage attributable to organisms that survive thermal processing; inactivation of heat-resistant enzymes; integration of preservation technologies (e.g., heat, radiation, ultrasonics, chemicals).