Microbiology of Ultrahigh Temperature Milk
1981; Elsevier BV; Volume: 64; Issue: 1 Linguagem: Inglês
10.3168/jds.s0022-0302(81)82545-3
ISSN1529-9066
Autores Tópico(s)Probiotics and Fermented Foods
ResumoUltrahigh temperature thermal processing can sterilize milk.Potential energy savings of a commercially sterile, aseptically packaged, nonrefrigerated milk provide the incentive for eventual introduction of the product in the United States.Attention should be directed to raw milk quality, processing parameters, quality control tests, and thermal inactivation data for spores in the ultrahigh temperature range.Ultrahigh temperature (UHT) originally implied a thermal process given to milk in excess of pasteurization.Now UHT generally refers to a time and temperature combination capable of rendering the product commercially sterile.The selection of a specific combination of time and temperature dictates whether the process is a UHT sterilization technique (34).The commercial sterilization and aseptic packaging of a nonrefrigerated milk product has been a reality for years in many European countries and Canada.The absence of such products in the United States probably is related to lack of: a) consumer acceptance of a possible "UHT" flavor; b) availability of acceptable aseptic carton configuration; c) an excellent pasteurized milk supply; and d) regulatory interpretation of a commercially sterile nonrefrigerated milk.The possible energy savings of a UHT commercially sterile nonrefrigerated milk may serve as the final impetus for introduction of this product in the United States.As early as 1907, microbiological differences between pasteurized, boiled, and sterilized milks were discussed (10).Most early attempts
Referência(s)