By H. Burton
This booklet makes an attempt to give an explanation for the medical foundation for UHT sterilization and aseptic filling, in addition to describe the techniques and kit used. i've got attempted to prevent generating purely a listing of sterilizers and aseptic fillers. in its place i've got tried to provide an explanation for the rules on which the differing kinds of plant function, and speak about the standards which impact functionality, in order that details given via manufac turers should be assessed by means of readers when it comes to their very own processing necessities. Statements are more often than not supported by means of references. the place no re ference is given, own event or my interpretation of the paintings of others is my justification. even supposing the publication offers generally with milk and milk items, i am hoping that the knowledge it comprises could be helpful to these facing different items, because the rules of processing are mostly an identical. The booklet is predicated on greater than 30 years' involvement with learn into UHT processing and aseptic filling. in this time i've been lucky to paintings with and to speak to many of us from whom i've got discovered greatly. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who have been pioneers within the advertisement improvement of UHT milk. extra lately i've been privileged to understand and paintings with learn employees in lots of nations having a typical curiosity in UHT processing. of those, I may still point out quite Professors E. L. Thomas, V. A.
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Additional info for Ultra-high-temperature processing of milk and milk products
If a QlO or z-value has to be assumed which is generally applicable to resistant spores, and more specifically applicable to the effect of UHT processes on spores in milk products, it appears that values of QlO of 12-13, corresponding to z-values of 9·0-9·3°C are suitable. Conventional canning sterilization theory assumes a z -value of 10°C (QlO = 10), and in fact little error would arise from continuing to make this simple assumption if more exact data are not available. Of course, no such simplifying assumptions can be made about the absolute value of thermal death rates, because of the wide range of organisms and corresponding Dl2l -values.
Clegg. L. F. L. (1955) Journal of the Society of Dairy Technology 8, 192. Chapter 3 Chemical and Physical Changes in Milk at High Temperatures At the high temperatures that have to be applied to milk to make it commercially sterile, many chemical changes take place. g. colour and flavour. Others may change the nutritive value of the milk, or may be of use in assessing the severity of the process given. Most, but not all, of these potential changes are bad for the quality of the finished product.
The argument we have just used shows also that it is much more difficult to obtain a low spoilage level in large packs than in small. In the case we considered, with a product containing 100 spores per ml, given a sterilizing process sufficient to give 1 in 108 survivors, and distributed in 1-litre containers after either in-container processing or UHT processing followed by aseptic filling, the potential spoilage level was 1/1000, or 0·1 %. Suppose that the container size were increased to 20 litres.
Ultra-high-temperature processing of milk and milk products by H. Burton