UHT cream. Processing of UHT cream
1996
Hinrichs, J. | Kessler, H.G. (Technical Univ. of Munich (Germany). Inst. for Dairy Science and Food Process Engineering)
The processing of UHT cream products requires a production process which is suited to the composition and structure of the product. The procedure can usually be divided into three main steps: separation with preheating, standardization and UHT-heating including homogenization. As an intermediate storing of the cream is mostly necessary for technological reasons, preheating is carried out after separation in order to avoid the increase of psychrotrophic microorganisms during the cooling period. After standardization, when the fat content has been regulated, follows the actual UHT-heating, the heating conditions of which are determined in such a way that mesophilic spores are certainly destroyed. Furthermore, it must be guaranteed that there is turbulent flow in the heating part of the equipment so that the heating is uniform and the product does not burn on the hot walls of the plant. The conditions of homogenization considerably influence the characteristic of the finished cream product. In order to achieve good emulsion stability in the cream, homogenization (aseptic) at 70 degrees with homogenizing pressure corresponding to the fat content is necessary after the heating phase, for example.
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