UHT processing and aseptic filling of dairy foods

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dc.contributor.author Scott, David L.
dc.date.accessioned 2008-09-04T13:39:14Z
dc.date.available 2008-09-04T13:39:14Z
dc.date.issued 2008-09-04T13:39:14Z
dc.identifier.uri http://hdl.handle.net/2097/970
dc.description.abstract The demand for ultra high temperature processed and aseptically packaged dairy foods is growing throughout the U.S. The technology provides value-added food preservation for many foods including flavored milks, puddings, custards, creams, ice-cream mixes, whey-based drinks, sports drinks, and yogurt. Ultra high temperature nonfat milk, milk, light cream, and 18% cream are used throughout the U.S. by the restaurant and food service industries. There are several advantages to aseptic processing and packaging over traditional pasteurization. Advantages include extended shelf life, lower energy costs, and the elimination of required refrigeration during storage and distribution. Challenges are present in all aspects of dairy processing. Major challenges associated with ultra high temperature processing and aseptic packaging of dairy foods include product quality loss, such as age gelation, fat separation, and flavor loss, as well as manufacturing issues such as limited production capacity, potential contamination, slow packaging speeds, and limited shelf life knowledge. This report reviews the history of aseptic processing, principles of ultra high temperature processing, principles of aseptic filling, quality control of UHT dairy foods, and regulations for dairy processors. en
dc.language.iso en_US en
dc.publisher Kansas State University en
dc.subject Aseptic en
dc.subject Ultra high temperature en
dc.subject Dairy en
dc.title UHT processing and aseptic filling of dairy foods en
dc.type Report en
dc.description.degree Master of Science en
dc.description.level Masters en
dc.description.department Food Science Institute en
dc.description.advisor Karen A. Schmidt en
dc.subject.umi Agriculture, Food Science and Technology (0359) en
dc.date.published 2008 en
dc.date.graduationmonth December en

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