scholarly journals Effects of High-Temperature Milk Processing

Encyclopedia ◽  
2021 ◽  
Vol 1 (4) ◽  
pp. 1312-1321
Author(s):  
Hilton C. Deeth
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Shelf Life ◽  
Heat Treatments ◽  
Milk Processing ◽  
Temperature Range ◽  
Concentrated Milk ◽  
Ultra High Temperature

In this entry, high temperature is defined as 90 to 150 °C. Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for production of sterile concentrated milk and powders, manufacture of co-precipitate and dolce de leche, involve heat treatments in this temperature range. Pasteurization is not included in this entry as it is generally performed at 72–75 °C.

Enhanced inactivation of bacterial lipases and proteinases in whole milk by a modified ultra high temperature treatment

1988 ◽  
Vol 55 (3) ◽  
pp. 373-380 ◽  
Author(s):  
Anthony R. Bucky ◽  
Patrick R. Hayes ◽  
David S. Robinson
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Raw Milk ◽  
Temperature Treatment ◽  
Heat Treatments ◽  
High Temperature Treatment ◽  
Amino Groups ◽  
Whole Milk ◽  
Viable Bacteria ◽  
Ultra High Temperature

SummaryCultures ofPseudomonasspp. strains P10, P12 and P15 grown in whole milk which contained ∼ 1 × 108viable bacteria ml−1demonstrated near linear increases in the concentration of short-chain free fatty acids and trichloroacetic acid soluble free amino groups at 20 °C, following either ultra high temperature (UHT) treatment (140 °C for 5 s) or dual heat treatments (140 °C followed by either 57, 60 or 65 °C). The dual heat treatments reduced the rates of lipolysis and proteolysis compared to the UHT treatment by up to 25-fold. The dual heat treatment utilizing 60 °C for 5 min also effectively limited both lipase and proteinase activities in raw milk culture samples which had contained either 6 × 106, 5 × 107or 1 × 108viable bacteria ml−1. In this system enzyme activities were reduced by up to 10-fold following dual heat treatment compared to UHT treatment alone.

Ultra-high Temperature (UHT) Processing: Technological Significance and Updates

2020 ◽  
Vol 16 (8) ◽  
pp. 1183-1195
Author(s):  
Prasad Rasane ◽  
Nitya Sharma ◽  
Sana Fatma ◽  
Sawinder Kaur ◽  
Alok Jha ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Raw Milk ◽  
Fundamental Principle ◽  
Point Of View ◽  
Cold Chain ◽  
Historical Significance ◽  
Perishable Commodity ◽  
Quality Of Milk ◽  
Ultra High Temperature

Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

Effects of heat treatments on oxidation resistance and mechanical properties of ultra high temperature ceramic coatings

2008 ◽  
Vol 202 (18) ◽  
pp. 4394-4398 ◽  
Author(s):  
Mario Tului ◽  
Stefano Lionetti ◽  
Giovanni Pulci ◽  
Elviro Rocca ◽  
Teodoro Valente ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
High Temperature ◽  
Oxidation Resistance ◽  
Ceramic Coatings ◽  
Heat Treatments ◽  
Ultra High Temperature

scholarly journals Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Heliyon ◽  
2019 ◽  
Vol 5 (9) ◽  
pp. e02431 ◽  
Author(s):  
Maria A. Karlsson ◽  
Maud Langton ◽  
Fredrik Innings ◽  
Bozena Malmgren ◽  
Annika Höjer ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Long Term Storage ◽  
Different Temperatures ◽  
Term Storage ◽  
Ultra High Temperature

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization: VI. Effects on sediment formation and clotting with enzymes

1973 ◽  
Vol 40 (2) ◽  
pp. 215-220 ◽  
Author(s):  
A. G. Perkin ◽  
M. J. Henschel ◽  
H. Burton
Keyword(s):  
High Temperature ◽  
Room Temperature ◽  
Heat Treatments ◽  
Direct Process ◽  
Indirect Methods ◽  
Heated Milk ◽  
Sediment Formation ◽  
Sterilized Milk ◽  
Direct And Indirect Methods ◽  
Ultra High Temperature

SummaryWhen heat treatments of the same sporicidal effectiveness were given, directly heated ultra-high-temperature sterilized milk gave twice as much sediment as indirectly heated milk after storage at room temperature for 100 days. Both types of process reduced the rate of clotting of the milk with pepsin and rennin, but the effect of the indirect process was markedly greater than that of the direct process.

A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

1987 ◽  
Vol 54 (2) ◽  
pp. 275-282 ◽  
Author(s):  
Anthony R. Bucky ◽  
Patrick R. Hayes ◽  
David S. Robinson
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
High Temperature ◽  
Free Fatty Acids ◽  
Storage Period ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Viable Cells ◽  
Whole Milk ◽  
Ultra High Temperature

SummaryCultures ofPseudomonasP46 grown in whole milk to contain ∼ 2 × 107or 1 × 108viable cells ml−1before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C. However with 5 × 106cells ml−1before UHT heat treatment there was no detectable increase in these FFA levels over a 6-month storage period. A novel heat treatment (140°C for 5 s followed by 60°C for 5 min) reduced the rate of production of volatile FFA to < 10% of the rates achieved after the normal UHT treatment.

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