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Optimization of the forewarming process with respect to deposit formation in indirect ultra high temperature plants and the quality of milk

Published online by Cambridge University Press:  01 June 2009

Joseph Mottar  and
Renaat Moermans
Joseph Mottar
Affiliation:
Government Dairy Research Station, 9230 Melle, Belgium
Renaat Moermans
Affiliation:
Biometric Unit, Agricultural Research Centre, 9220 Ghent, Belgium
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Summary

The influence of preheating intensity was examined on deposit formation in an indirect ultra high temperature (UHT) plate heat exchanger and on some quality parameters of the UHT treated milk, such as taste, proteinase inactivation and protein destabilization during storage. Response surface methods were used to define the relationship between the forewarming conditions and the responses. More intense forewarming reduced the fouling rate in the UHT plate section, resulting in longer operation times. While a greater inactivation of the proteinase(s) in the milk was obtained, the taste of the UHT milk was adversely affected, as well as the physical stability during storage owing to higher sedimentation. An optimum temperature/time range for the preheating process could be defined within the temperature/time range of 76–80 °C/40–70 s at which adverse effects were minimal, and positive effects were maximized.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 4 , November 1988 , pp. 563 - 568
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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