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Reducing fouling during UHT treatment of goat's milk

Prakash, S., Datta, N., Lewis, M.J. and Deeth, H.C. (2007) Reducing fouling during UHT treatment of goat's milk. Milchwissenschaft-Milk Science International, 62 (1). pp. 16-19. ISSN 0026-3788

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Official URL: http://www.milk-science-international.com

Abstract/Summary

Whole fresh goat's milk was heat treated at 135 degrees C for 4 s using a miniature UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were monitored to evaluate the overall heat transfer coefficient (OHTC). The decrease in OHTC was used to estimate the extent of fouling. Goat's milk fouled very quickly and run times of the UHT plant were short. The use of sodium hexametaphosphate, trisodium citrate and cation exchange resins to reduce ionic calcium prior to UHT processing, increased the pH and alcohol stability of the milk and markedly increased the run time of the UHT plant.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13069
Uncontrolled Keywords:goat's milk (UHT treatment, fouling), DENATURED WHEY PROTEINS, RECONSTITUTED SKIM MILK, ETHANOL STABILITY, CASEIN MICELLES, HEAT-TREATMENT, BOVINE-MILK, PH, ASSOCIATION, PHOSPHATES, DEPOSIT

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