UHT for milk

Annotations:

• LTHT STHE
• GERMS
• HOW MILK CAN BE EFFECTED BY HEAT TRETMENT

1. TIME
   1. 1. Product (pH, water activity, viscosity, specific gravity) 2. Microbial profile (number, type, heat resistance) 3. Equipment design 4. Package
2. TEMBRETURE
   1. Product must be pumpable. 2. Flow rate of product must be controlled and verified. 3. Process time and temperature must sterilize the product. 4. Product must be held at temperatures to achieve sterilization. 5. Product must be cooled before the aseptic fill. 6. System must be pre-sterilized and must maintain sterility throughout production. 7. System must be engineered to keep non-sterile product from entering the filler.
3. LTHT
4. STHT
   1. f 72°C for 15
5. HEAT KILL GERMS
6. AND BACTERIA(salmonila and listeria)
   1. Bacillus licheniformis is the most common spore isolated in raw milk and Bacillus subtilis is the most common spore isolated in sterilized milk. Poor quality raw milk contains gram negative organisms, which can produce heat resistant enzymes
   2. Bacilus can live in UHT milk ??!!
7. HESTORY
8. SAID EFFECT ON MILK
   1. Refrigeration can extend product quality throughout shelf life. Temperature abuse throughout storage and distribution can result in discoloration, separation, and gelation
9. OTHER PRODUCTS CAN BE A UHT (SUNQWICK)
10. SAME AMOUNT OF CL+ IN UHT AND PASTURIZATION
    1. UHT processing reduces B vitamins by 10%, folic acid by 15%, and vitamin C by 25%. The nutritional value of proteins, minerals, and fats are affected minimally by UHT processing
11. V B12 AND OTHER SAME IN BOTH
    1. UHT processing reduces B vitamins by 10%, folic acid by 15%, and vitamin C by 25%. The nutritional value of proteins, minerals, and fats are affected minimally by UHT processing
12. Some nutritional loss can occur in UHT milk
13. WHAT DO FACTORY NEED TO UHT PRODUCTS
14. WHY THIS TIME AND TEMPRATURE
15. Fennema's Food Chemistry, 2008
16. HOW DOSE WHY PROTIENS EFFECT BY OVER 80C*
17. used for other products such as fruit juices, cream, yogurt, wine, and soups
18. Fennema's Food Chemistry Srinivasan Damodaran, Kirk Lindsay Parkin, Owen R. Fennema - 2008 -
19. ultra pastruized
20. pasteurized
21. Principles of Aseptic Filling
    1. 1.The sterile product, sterile package, and sterile zone prevent post-processing contamination. 2. The food contact surfaces of the package are sterile. 3. Product is filled aseptically into the package. 4. Packages are sealed hermetically. 5. Automation exists in monitoring and controlling the critical points.
22. Post Process Contamination Concerns
    1. Type 1 failure results from raw ingredient, handling, storage, or batching issues. - Type 2 failure results from processor and filler CIP, sanitation, preventive maintenance, and pre-sterilization issues. - Type 3 failure results from the thermal process heating cycle including regeneration. - Type 4 failure results from the cooling cycle including surge tanks. - Type 5 failure results from sterilization issues with the package. - Type 6 failure results from sterility loss in the aseptic zone or from environmental load. - Type 7 failure results from loss of package integrity.
23. Raw Material Quality and Microbiology
    1. 1. milkfat (3.2 to 4.0%) 2. pH (6.40 to 6.80) 3. protein content (3.0 to 3.5%) 4. standard plate counts (< 100,000 cfu/g for single producers and <300,000 cfu/g for commingled loads) 5. titratable acidity (0.13 to 0.15%) 6. total solids (11.5 to 12.0%)
24. odor and milk change
    1. A study conducted by Korel and Balaban (2002) suggested that odor changes in milk samples inoculated with Pseudomonas fluorescens or Bacillus coagulans could be detected by an electronic nose
25. Chemical Changes
    1. changes in milk depend on raw ingredient quality, the processor, and the scheduled process. Direct heat processing imparts less adverse chemical changes
26. Physical Changes
    1. The color of UHT milk products is affected by milk composition, homogenization pressure, heat treatment, and storage conditions. Dairy foods with greater quantities of reducing sugars have more issues with browning
27. Commercial Sterility Testing
    1. The genera Bacillus and Clostridium are the primary sporeforming spoilage microbes