Reducing fouling during UHT treatment of goats milk

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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

Abstract

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
URI https://vuir.vu.edu.au/id/eprint/3387
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Keywords ResPubID17938, goat's milk, sterilization, UHT processing, increased stability of milk
Citations in Scopus 18 - View on Scopus
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