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Reducing fouling during UHT treatment of goats milk

Prakash, S, Datta, Nivedita, 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 0026-3788

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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
Uncontrolled Keywords: ResPubID17938, goat's milk, sterilization, UHT processing, increased stability of milk
Subjects: Current > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
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Depositing User: VUIR
Date Deposited: 04 Aug 2011 03:18
Last Modified: 22 Aug 2011 02:12
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Citations in Scopus: 17 - View on Scopus

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