Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. I. An experimental ultra-high-temperature sterilizer and its characteristics

1970 ◽  
Vol 37 (2) ◽  
pp. 209-218 ◽  
Author(s):  
H. Burton ◽  
A. G. Perkin
Keyword(s):  
High Temperature ◽  
Processing Time ◽  
Temperature Profiles ◽  
Indirect Methods ◽  
Milk Processing ◽  
Direct And Indirect Methods ◽  
Heating Plant ◽  
Plate Type ◽  
Ancillary Equipment ◽  
Ultra High Temperature

SummaryAn experimental ultra-high-temperature milk sterilizer, of 1140 1/h capacity and capable of operation as a plate-type indirect heating plant or as a steaminto-milk direct heating plant, has been installed for comparisons of the milk produced by the direct and indirect processes. The sterilizer and its ancillary equipment are described, together with methods of plant sterilization and milk processing. Time-temperature profiles of the plant are given for both modes of operation.

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization: V. Denaturation of the whey proteins

1971 ◽  
Vol 38 (3) ◽  
pp. 403-408 ◽  
Author(s):  
R. L. J. Lyster ◽  
T. C. Wyeth ◽  
A. G. Perkin ◽  
H. Burton
Keyword(s):  
High Temperature ◽  
Whey Proteins ◽  
Temperature Profiles ◽  
Protein Nitrogen ◽  
Indirect Methods ◽  
Direct Heating ◽  
Β Lactoglobulin ◽  
Direct And Indirect Methods ◽  
Heating Plant ◽  
Ultra High Temperature

SummaryThe distribution of protein nitrogen was determined in milk treated by an experimental ultra-high-temperature (UHT) plant, operating alternatively as an indirect or as a direct heating plant.The extent of denaturation of β-lactoglobulin can be used to assess the relative severity of UHT heat treatments; this criterion was used to compare the indirect and direct arrangements of the plant with each other and with other published results.The time-temperature profiles of the plant were used to calculate the expected extent of denaturation of β-lactoglobulin during treatment of the milk. The results of the calculations are in fair agreement with the analytical results.

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. IV. The vitamin composition of milks sterilized by different processes

1970 ◽  
Vol 37 (3) ◽  
pp. 539-543 ◽  
Author(s):  
H. Burton ◽  
J. E. Ford ◽  
A. G. Perkin ◽  
J. W. G. Porter ◽  
K. J. Scott ◽  
...  
Keyword(s):  
High Temperature ◽  
Operating Conditions ◽  
Water Soluble ◽  
Indirect Methods ◽  
Residual Oxygen ◽  
Heated Milk ◽  
Sterilized Milk ◽  
Direct And Indirect Methods ◽  
Heating Plant ◽  
Ultra High Temperature

SummaryA comparison was made of the effects of direct and of indirect ultra-high-temperature (UHT) processing of milk, under standardized operating conditions giving equal sporicidal effects, on some of the more labile water-soluble vitamins and on vitamin A and carotene. The effects of processing per se were negligibly small, and the method of processing was important only in so far as the presence of residual oxygen in the sterilized milk has been found to cause losses of folic acid and ascorbic acid during storage subsequent to sterilization. The incorporation of a de-aerator vessel, to reduce the oxygen level in the indirectly heated milk and so eliminate the adverse effects of oxygen during storage, had no effect on the vitamin loss occurring during heat treatment. It is concluded that milk produced by indirect heating plant incorporating a de-aerator should be similar in vitamin content to milk produced on a direct heating plant, both immediately after processing and after storage.

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. III. A note on the results for spore destruction obtained with an experimental ultra-high-temperature milk sterilizer

1970 ◽  
Vol 37 (2) ◽  
pp. 227-231 ◽  
Author(s):  
H. Burto
Keyword(s):  
High Temperature ◽  
Inhibitory Action ◽  
Bacillus Stearothermophilus ◽  
Inhibitory Factor ◽  
Indirect Methods ◽  
Direct And Indirect Methods ◽  
Ultra High Temperature

SummaryThe bacteriological results of Franklin, Underwood, Perkin & Burton (1970) are analysed to show that colony counts of Bacillus stearothermophilus spores in UHT-treated milk are influenced by the inhibitory action of the milk, so that the sporicidal effects of the UHT process as calculated from the results are too high. Only the elimination of the inhibitory factor will allow true sporicidal effects to be determined.

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.

Determining the energy of activation for the formation of lactulose in heated milks

1985 ◽  
Vol 52 (2) ◽  
pp. 275-280 ◽  
Author(s):  
Geoffrey R. Andrews
Keyword(s):  
Activation Energy ◽  
High Temperature ◽  
Temperature Profile ◽  
Energy Of Activation ◽  
Temperature Profiles ◽  
Milk Processing ◽  
Arrhenius Relationship ◽  
Processing Plants ◽  
Sterilized Milk ◽  
Ultra High Temperature

SUMMARYTime/temperature profiles were obtained for commercial ultra high temperature (UHT) and sterilized milk processing plants and for a pilot UHT plant operating under nine different conditions. Samples of milk from each process were analysed for lactulose by an enzymic method, yielding concentrations of lactulose of 4 to 118 mg/100 ml. The measured lactulose concentration could be derived from the corresponding time/temperature profile by assuming an Arrhenius relationship with an activation energy of 152 kJ mol-1, for the whole range of UHT and in-container processes examined.

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. II. The sporicidal efficiency of an experimental plant for direct and indirect processing

1970 ◽  
Vol 37 (2) ◽  
pp. 219-226 ◽  
Author(s):  
J. G. Franklin ◽  
H. M. Underwood ◽  
A. G. Perkin ◽  
H. Burton
Keyword(s):  
High Temperature ◽  
Bacillus Stearothermophilus ◽  
Inhibitory Effect ◽  
Processing Temperature ◽  
Experimental Plant ◽  
Indirect Methods ◽  
Large Numbers ◽  
Whole Milk ◽  
Direct And Indirect Methods ◽  
Ultra High Temperature

SummaryThe variation of sporicidal efficiency with processing temperature was determined for an experimental ultra-high-temperature (UHT) milk sterilizer operating alternatively as an indirect or as a direct heater. Whole milk was inoculated with large numbers of spores of Bacillus subtilis 786 and Bacillus stearothermophilus TH24, and the proportion of spores surviving the sterilizing process was calculated from dilution and colony counts on the untreated and treated milk. The results for B. subtilis spores were unreliable, and the dilution count results for B. stearothermophilus spores were influenced by the inhibitory effect of the UHT processed milk. The results for the colony counts of B. stearothermophilus spores were preferred as a basis for the comparison of the direct and indirect processes. Over the range of processing temperatures 137–145 °C it was found that the sterilizing temperature had to be 3–4 degC higher with direct heating than with indirect heating to give equal spore destructions.

scholarly journals REVISÃO: LEITE UHT E O FENÔMENO DE GELATINIZAÇÃO

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
MÁRCIO FERRAZ CUNHA
Keyword(s):  
High Temperature ◽  
Temperature Treatment ◽  
Economic Importance ◽  
Review Article ◽  
High Temperature Treatment ◽  
Uht Milk ◽  
Milk Processing ◽  
Physical Chemical ◽  
Biochemical Mechanisms ◽  
Ultra High Temperature

Descreve-se neste artigo de revisão, o tratamento térmico “ultra-high-temperature” (UHT), empregado no processamento do leite, bem como seu efeito sobre alguns nutrientes (vitaminas). Também são discutidos os mecanismos envolvidos na gelatinização deste produto, fenômeno que pode reduzir sua vida útil. Em virtude de aumento no consumo do leite UHT e sua importância econômica torna-se indispensável estudar os mecanismos físicos, químicos e bioquímicos relacionados com o fenômeno de gelatinização. REVIEW: UHT MILK AND THE AGE GELATION PHENOMENA Abstract In this review article the ultra-high-temperature treatment in milk processing is described, as well as its effects in some nutrients (vitamins). The mechanisms involved in the age gelation of this product, phenomena that can reduce shelf-life of UHT milk, is discussed. By reason of the increase consumption of UHT milk and your economic importance in Brazil is absolutely necessary future researches of the physical, chemical and biochemical mechanisms related to the age gelation phenomena.

722. An analysis of the performance of an ultra-high-temperature milk sterilizing plant: III. Comparison of experimental and calculated sporicidal effects for a strain of Bacillus subtilis

1958 ◽  
Vol 25 (2) ◽  
pp. 338-343 ◽  
Author(s):  
H. Burton ◽  
J. G. Franklin ◽  
D. J. Williams ◽  
Helen R. Chapman ◽  
A. Jean W. Harrison ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
High Temperature ◽  
Heat Exchanger ◽  
Flow Type ◽  
Physical Measurements ◽  
Bactericidal Efficiency ◽  
Plate Type ◽  
Ultra High Temperature

The previous papers of this series (1,2) have shown how the bactericidal efficiency of a flow-type heat exchanger may be predicted from physical measurements, and have given the necessary calculations for a small plate-type ultra-high-temperature sterilizing plant made by the A.P.V. Co. The purpose of this paper is to show the degree of agreement between practice and prediction from theory.

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.

THE EFFECT OF ULTRA-HIGH TEMPERATURE MILK PROCESSING ON YOGURT TEXTURE

1985 ◽  
Vol 9 (4) ◽  
pp. 235-240 ◽  
Author(s):  
R.H. SCHMIDT ◽  
M.M. VARGAS ◽  
K.L. SMITH ◽  
J.J. JEZESKI
Keyword(s):  
High Temperature ◽  
Milk Processing ◽  
Ultra High Temperature
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