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High Temperature Processing of Milk and Milk Products


High Temperature Processing of Milk and Milk Products
  • Author : Hilton C. Deeth
  • Publisher : John Wiley & Sons
  • Release : 2017-05-08
  • ISBN : 9781118460504
  • Language : En, Es, Fr & De
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High Temperature Processing of Milk and Milk Products covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. The book begins with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects. A unique feature is a chapter on analytical methodologies applicable to thermally processed dairy products. There are also chapters on high-temperature processed products other than white cows' milk, including products based on plant materials, and on non-thermal technologies which may be used in place of or as adjuncts to thermal processing. The book concludes with a chapter outlining some of the challenges with the technologies and treated products, and a compendium of relevant reviews, chapters and books.

Ultra High Temperature Processing of Milk and Milk Products


Ultra High Temperature Processing of Milk and Milk Products
  • Author : H. Burton
  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • ISBN : 9781461521570
  • Language : En, Es, Fr & De
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This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.

Ultra High Temperature Processing of Milk and Milk Products


Ultra High Temperature Processing of Milk and Milk Products
  • Author : H. Burton
  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • ISBN : 9781461521570
  • Language : En, Es, Fr & De
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This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.

Official Gazette of the United States Patent and Trademark Office


Official Gazette of the United States Patent and Trademark Office
  • Author :
  • Publisher :
  • Release : 2001
  • ISBN : PSU:000066182610
  • Language : En, Es, Fr & De
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Improving the thermal Processing of Foods


Improving the thermal Processing of Foods
  • Author : P Richardson
  • Publisher : Elsevier
  • Release : 2004-07-16
  • ISBN : 9781855739079
  • Language : En, Es, Fr & De
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The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food