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UHT‐sterilized milk concentrate: a review of practical methods of production
Author(s) -
MUIR D D
Publication year - 1984
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1984.tb00520.x
Subject(s) - sterilization (economics) , flavour , food science , dry heat , production (economics) , chemistry , business , materials science , composite material , finance , exchange rate , foreign exchange market , economics , macroeconomics
A wide variety of products can be manufactured within the generic description of UHT‐sterilized concentrate. Methods of manufacture are reviewed, and it is shown that two criteria must be met. First, the concentrate must be forewarmed and, if necessary, the pH adjusted to ensure adequate initial heat stability for the product to withstand sterilization. Second, age‐gelation should be retarded and several means of achieving this end are considered. It is also noted that on prolonged storage flavour defects may arise in UHT‐sterilized concentrate.