Ultra high temperature milk

Tran, H., Datta, N., Lewis, M. J., and Deeth, H. C. (2008). Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants. Int. Dairy. 18, 939-944. 

K. T. Rajkowski, S. M. Calderone and E. Jones (1994). Effect of polyphosphate and sodium chloride on the growth of Listeria monocytogenes and Staphylococcus aureus in ultra-high temperature milk../. Dairy Sci., 77, 1503-1508. 

Christen, G.L., Wang, W.-C., Ren, T.-J. 1986. Comparison of the heat resistance of bacterial lipases and proteases and the effect on ultra-high temperature milk quality. J. Dairy Sci. 69, 2769-2778. 

From Contarini and Povolo (2002). Units in micrt ranis per kilogram. Pasteurized milk at least 71.7°C for 15 sec ultra high temperature milk at least 135 °C for 1 sec. 

Datta, N., Elliott, A. J., Perkins, M. L., and Deeth, H. C. (2002). Ultra-high-temperature (UHT) treatment of milk Comparison of direct and indirect modes of heating. Aust. ]. Dairy Technol. 57, 211-227. 

Douglas, F. W., Jr., Greenberg, R., Farrell, H. M., Jr., and Edmondson, L. F. (1981). Effects of ultra-high-temperature pasteurization on milk proteins. /. Agric. Food Chem. 29, 11-15. 

Compatible with protein-rich beverages (e.g., milk-based soy-based) treated with high-temperature short-time (HTST) pasteurization. However, may be issues with flocculation, thickening, or sedimentation due to Ca-protein interactions when subjected to ultra-high temperature (UHT) heat treatment... 

Ultra-High-Temperature (UHT) Sterile Milk. Rapid increases in the production and sales of sterile, fluid milk in Europe and its entry into new markets around the world merit its consideration in this chapter. Although the gross composition of UHT sterile, aseptically packaged milk is essentially the same as that of its pasteurized counterpart, differences in its properties and minor constituents should be mentioned. 

This product is made by evaporation of water from whole milk under vacuum. Low percentages of sodium phosphate, sodium citrate, calcium chloride, and/or carageenan may be added to improve its stability. The concentrate is homogenized, canned, and then sterilized under pressure at 117° C for 15 min or at 126° C for 2 min. Ultra-high temperatures (130 to 150°C for a few seconds), followed by aseptic packaging, have been used with some success but have found limited commercial application. 

Aboshana, K. and Hansen, A. P. 1977. Effect of ultra-high-temperature steam injection processing on sulfur-containing amino acids in milk. J. Dairy Set 60, 1374-1378. 

Burton, H. 1969. Ultra-high temperature processed milk. Dairy Sci. Abstr. 31, 287-297. 

Mehta, R. S. 1980. Milk processed at ultra-high-temperature—a review. J. Food Prot. 43, 212-225. 

A review of the nutritive value of milk would be incomplete without a consideration of some other milk products. In the following discussion, the nutritional value of cultured and culture-containing dairy foods, ultra-high-temperature dairy foods, and imitation and substitute dairy products is examined briefly. 

Advances in the processing and packaging of dairy foods have made possible the production of milk and other dairy foods that can be stored at room temperature for up to six months (Miller 1985). Ultra-high-temperature (UHT) processing of milk, combined with aseptic fil-... 

Burton, H. 1980. An introduction to the ultra-high temperature processing of milk and milk products. In Proceedings of the International Conference on UHT Processing and Aseptic Packaging of Milk and Milk Products. Department of Food Science, North Carolina State University, Raleigh, N.C. 

Morgan, J. N. and Mangino, M. E. 1979. The effect of ultra high temperature processing on the proteins of whole milk. J. Dairy Sci. 62, (suppl. 1), 229. 

Many lipases produced by psychrotrophic bacteria retain activity after pasteurization and ultra-high-temperature (UHT) heat treatments (Cousin 1982 Adams and Brawly 1981). Butter made from cream which supported growth of lipase-producing psychrotrophs became rancid within two days (Kishonti and Sjostrom 1970). UHT milk processed from raw milk contaminated with lipase from a Pseudomo-... 

A similar strategy was performed for the immunological determination of sulfonamides (SFM) in raw full cream, as well as in all varieties of ultra high temperature (UHT) milk, such as full cream (about 3.25% fat), semiskimmed (about 1.5-1.8% fat), and skimmed (0.1% fat), by using a class specific antisulfonamides (anti-SFM) antibodies immobilized on magnetic beads, and an SFM-HRP tracer for the electrochemical detection [62]. 

Thiazolium salt XTT has been used to evaluate the extent of the Maillard reaction in UHT (ultra-high-temperature)-treated milk, where it proved more rapid and convenient than determination of lactulose, HMF, or furosine.451 To establish the nature of the Maillard reaction products (MRP) involved, the interaction of the aminoreductone from lactose and n-butylamine (Amax = 319.5 nm) with MRP was studied. Excellent correlation (r = 0.967, n = 19) was found between the increased absorbance at 319.5 nm and XTT reducibility, as measured at 492 nm, near Alliax for the formazan, the reduction product of XTT. 

Mehta, R. S. and Bassette, R. (1978). Organoleptic, chemical and microbiolgical changes in ultra-high-temperature sterilized milk stored at room temperature. ]. Food Prot. 41, 806-810. 

Bucky, A.R., Hayes, P.R., Robinson, D.S. 1987. A modified ultra-high temperature treatment for reducing microbial lipolysis in stored milk. 1. Dairy Res. 54, 275-282. 

Choi, I.W., Jeon, I. J. 1993. Patterns of fatty acids released from nilk fat by residual lipase during storage of ultra-high temperature processed milk. J. Dairy Sci. 76, 78-85. 

Earley, R.R., Hansen, A.P. 1982. Effect of process and temperature during storage on ultra high temperature steam-injected milk. J. Dairy Sci., 65, 11-16. 

Renner, E. 1988. Storage stability and some nutritional aspects of milk powders and ultra high temperature product at high ambient temperatures. J. Dairy Res. 55, 125-142. 

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