Improving UHT techniques

Deeth, H.C. (2010). Improving UHT techniques. In Mansel W. Griffiths (Ed.), Improving the safety and quality of milk (pp. 302-329) Cambridge, U.K.: Woodhead.

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Author Deeth, H.C.
Title of chapter Improving UHT techniques
Title of book Improving the safety and quality of milk
Place of Publication Cambridge, U.K.
Publisher Woodhead
Publication Year 2010
Sub-type Research book chapter (original research)
Series Woodhead Publishing in food science, technology, and nutrition
ISBN 9781439802182
Editor Mansel W. Griffiths
Volume number 188
Chapter number 13
Start page 302
End page 329
Total pages 28
Total chapters 16
Collection year 2011
Language eng
Formatted Abstract/Summary
Ultra-high-temperature (UHT) processing of milk converts a very perishable natural product into a long-shelf-life product. This chapter first discusses the principles, the various processes used and some recent trends in the technology. It highlights the significance of the temperature-time profile of the UHT process and relates this to changes that occur during processing, including whey protein denaturation and formation of protein complexes, fouling or deposit formation, Maillard reactions and lactose isomerisation. Finally, the changes that occur during storage such as gelation, protein changes, tlavour changes and fat separation are discussed.
Keyword Ultra-high-temperature (UHT) proceesing
Temperature-time profile
Whey protein denaturation
Q-Index Code B1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Description: xxii, 498 p. : ill. ; 25 cm.

Document type: Book Chapter
Collections: Official 2011 Collection
School of Agriculture and Food Sciences
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Created: Tue, 08 Mar 2011, 11:23:17 EST by Dr Hilton Deeth on behalf of School of Agriculture and Food Sciences