Reducing fouling during UHT treatment of goats milk
Prakash, S and Datta, Nivedita and Lewis, M. J and Deeth, H. C (2007) Reducing fouling during UHT treatment of goats milk. Milchwissenschaft - Milk Science International, 62 (1). pp. 16-19. ISSN 0026-3788Full text for this resource is not available from the Research Repository.
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.
|Uncontrolled Keywords:||ResPubID17938, goat's milk, sterilization, UHT processing, increased stability of milk|
|Subjects:||FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
|Date Deposited:||04 Aug 2011 03:18|
|Last Modified:||22 Aug 2011 02:12|
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