![]() ![]() The UHT process eliminates all these bacterial spores and microorganisms.Īmbient food products are processed in a way that allows storage in room temperature. This is a broad area, which can be defined as the study of living organisms of microscopic size, including bacteria, fungi and algae. ![]() Want to know more about commercial sterility?ĭownload our brochure for more facts here > When the number of surviving spores is plotted against their logarithmic reduction, we obtain a straight line, commonly known as “the logarithmic order of death”. This principle is independent of the sterilisation temperature. A certain number will be killed within a given unit of time. When applying a sterilisation procedure – such as heat – not all bacterial spores are killed at the same time. “Commercial sterility means the absence of microorganisms capable of growing in the food at normal non-refrigerated conditions at which the food is likely to be held during manufacture, distribution and storage.” Bacteria-free packagingĪccording to the WHO/FAO, commercial sterility of low-acid food is defined as follows: Indirect systems are based on plate heat exchangers, tubular heat exchangers or scraped surface heat exchangers. The heating is not as fast as for direct heating. It uses a partition between the product and heating medium. This method is very efficient for rapid heating, but is also somewhat challenging as the demands on the quality of steam is high. The direct systems are divided into Steam injection systems and Steam infusion systems. Which are the UHT heating methods?ĭirect heating mixes culinary steam with the product. Here, we guide you through some of some of the concepts you are likely to come across. Like any other area, the UHT universe uses its own terms, abbreviations and definitions. It requires a chilled distribution chain. It can be said to fill the gap between pasteurized and UHT milk. It generally has a shelf life of about a month. Drinking raw milk without boiling it first can be dangerous, as it may contain bacteria that can pose health risks.ĮSL milk, or Extended Shelf Life milk, lasts longer than fresh milk. Raw milk is what the name suggests – straight from the cow milk that hasn’t been processed. Fresh milk needs to be distributed and stored under chilled conditions. UHT milk is also referred to as long-life milk.įresh milk usually refers to pasteurized milk, which means it has been heated to 72-74☌ for about 15-20 seconds. Packaging UHT milk in aseptic containers leads to a shelf life of several months, and the milk doesn’t have to refrigerated until the package is opened. By rapidly heating milk to this temperature, keeping it there for a few seconds, and then quickly cooling it down, any microorganisms in the raw milk are killed off. When we talk about UHT milk, we refer to milk that has been processed at high temperature (at least 135☌). What is UHT milk – and how is it different from other types of milk? UHT is short for Ultra Heat Treatment, or Ultra High Temperature processing. The UHT terminology guide An introduction to heat technology lingo ![]()
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