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UHT Processing

UHT Processing

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Milk / Food processing Methods
Milk / Food processing Methods

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Published by: Mohammad Ashraf Paul on Dec 15, 2009
Copyright:Attribution Non-commercial

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07/23/2013

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UHTUHT
DefinitionDefinition
v
Process of heating each and every particle of Process of heating each and every particle of milk to 135milk to 135 
oo
C for 2-5C for 2-5sec,sec,and flash cooling the milkand flash cooling the milktoto44
oo
CC
v
sterilization of food before packaging, then fillingsterilization of food before packaging, then fillinginto pre-sterilized containers in a sterileinto pre-sterilized containers in a sterileatmosphere.atmosphere.
v
 
Advantages
of UHT
High quality:
 –
The D and Z valves are higher for quality factors thanmicroorganisms.
 –
The reduction in process time due to higher temperature (UHTST) and the minimal come-up andcool-down time leads to a higher quality product.
Long shelf life:
 –
Greater than 3 months, without refrigeration
Packaging size:
 –
Processing conditions are independent of container size, thus allowing for the filling of large containersfor food-service or sale to food manufacturers
Cheaper packaging: 
 –
Both cost of package and storage and transportationcosts; laminated packaging allows for use of extensive graphics
 
 
UHT methodsUHT methods
Two principal methods
 –
Direct Heating
 –
Indirect Heating
Direct heating systems
The product is heated by direct contact withsteam of potable or culinary quality.
The main advantage is that the product isheld at the elevated temperature for ashorter period of time.
For a heat-sensitive product such as milk,this means less damage.

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