Ultra-High-Temperature Processing of Milk and Milk Products by H. Burton PDF

By H. Burton

This booklet makes an attempt to give an explanation for the clinical foundation for UHT sterilization and aseptic filling, in addition to describe the methods and kit used. i've got attempted to prevent generating in simple terms a list of sterilizers and aseptic fillers. as an alternative i've got tried to provide an explanation for the foundations on which the different sorts of plant function, and talk about the criteria which effect functionality, in order that info given by way of manufac­ turers might be assessed through readers relating to their very own processing requisites. Statements are often supported through references. the place no re­ ference is given, own adventure or my interpretation of the paintings of others is my justification. even supposing the ebook bargains generally with milk and milk items, i'm hoping that the knowledge it comprises should be important to these facing different items, because the ideas of processing are usually 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 folks from whom i've got realized very much. 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 grasp and paintings with study employees in lots of nations having a standard curiosity in UHT processing. of those, I may still point out relatively Professors E. L. Thomas, V. A.

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Extra info for Ultra-High-Temperature Processing of Milk and Milk Products

Sample text

1957) Sterilization in Food Technology. New York: McGraw-Hill. Bigelow, W. D. & Esty, J. R. (1920) Journal of Infectious Diseases 27, 602. Burton, H. (1958) Journal of Dairy Research 25, 324. , Akam, D. , Thiel, C. , Grinsted, E. & Clegg, L. F. L. (1953) Journal of the Society of Dairy Technology 6, 98. , Franklin, J. , Williams, D. , Chapman, H. , Harrison, A. J. W. & Clegg, L. F. L. (1958) Journal of Dairy Research 25, 338. , Franklin, J. , Williams, D. , Chapman, H. , Harrison, A. J. W. & Clegg, L.

127-144°C Notes 139 0125 milk 76·9 13 CI. botulinum 312 312 3·2 3·2 CI. botulinum NCTC 7272 NCTC 7273 243 120 23·3 16·7 10·0 263 4·1 8·3 43 60 100 3·8 55·6 7·2 106 159 CI. sporogenes milk (a) (b) (e) Clostridial spores CI. sporogenes PA 3679. conc. milk 604. milk 604. buffer B. cereus. milk 18 0·001 ATTC 7060 water (d) Other Bacillus spores B. coagulans WH9. conc. milk 6·3 ATTC 7060 milk. water 370 61-7 32·3 31 2·7 16·2 50·0 50·2 4·68 4·58 10·2 20 19·9 214 218 98 Strain A. milk (a) (b) (c) B. subtilis 786.

G. most B. cereus spores, are also unimportant. The important organisms are those which are heat resistant enough to have some probability of surviving a sterilizing process. In spite of the influence which initial resistant-spore numbers has on the spoilage level after heat treatment, the data available on numbers are surprisingly scanty. Total spore counts for raw milk are often quoted, based on organisms surviving, say, 80°C for 10 min. However, these counts are predominantly of spores which will not Bacteriology of Heat Sterilization of Milk 27 survive a sterilization process (Williams, 1958).

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