Heat treatment of milk | ultra-high temperature treatment (UHT): heating systems

Deeth, H. C. and Datta, N. (2011). Heat treatment of milk | ultra-high temperature treatment (UHT): heating systems. In John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney (Ed.), Encyclopedia of dairy sciences 2nd ed. (pp. 699-707) San Diego, CA, United States: Academic Press. doi:10.1016/B978-0-12-374407-4.00216-8


Author Deeth, H. C.
Datta, N.
Title of chapter Heat treatment of milk | ultra-high temperature treatment (UHT): heating systems
Title of book Encyclopedia of dairy sciences
Place of Publication San Diego, CA, United States
Publisher Academic Press
Publication Year 2011
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-374407-4.00216-8
Open Access Status
Edition 2nd
ISBN 9780123744029
0123744024
9780123744043
0123744040
Editor John W. Fuquay
Patrick F. Fox
Paul L. H. McSweeney
Volume number 2
Start page 699
End page 707
Total pages 9
Language eng
Abstract/Summary Ultra high temperature (UHT) processing of milk at ∼140 °C for a few seconds produces a product which is shelf stable for several months. Such a heat treatment has the same bactericidal effect as in-container sterilization at a lower temperature for a longer time but causes much less chemical change and hence produces a better quality product. The most common methods of UHT heating use steam or superheated water as the heating medium although other less-common electro heating methods can be used. The steam-based methods use steam either directly or indirectly to heat the milk. The direct methods, in which steam is mixed directly with the milk, heat the milk very quickly and achieve the high temperatures required with minimal chemical change to the milk. In contrast, indirect methods, which involve tubular or plate heat exchangers, heat the milk more slowly and hence cause more chemical change for the same bactericidal effect as the direct methods. Each type has its advantages and disadvantages and so combinations of both can be used to optimize processing efficiency and product quality.
Keyword Direct heating
Electrical tube heating
Heating systems
Indirect heating
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Book Chapter
Collection: School of Agriculture and Food Sciences
 
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Created: Mon, 13 Feb 2012, 11:57:32 EST by Dr Hilton Deeth on behalf of School of Agriculture and Food Sciences