Hostname: page-component-848d4c4894-m9kch Total loading time: 0 Render date: 2024-04-30T18:38:19.426Z Has data issue: false hasContentIssue false
  • English
  • Français

Optimization of the forewarming process with respect to deposit formation in indirect ultra high temperature plants and the quality of milk

Published online by Cambridge University Press:  01 June 2009

Joseph Mottar  and
Renaat Moermans
Joseph Mottar
Affiliation:
Government Dairy Research Station, 9230 Melle, Belgium
Renaat Moermans
Affiliation:
Biometric Unit, Agricultural Research Centre, 9220 Ghent, Belgium
Get access Rights & Permissions [Opens in a new window]

Summary

The influence of preheating intensity was examined on deposit formation in an indirect ultra high temperature (UHT) plate heat exchanger and on some quality parameters of the UHT treated milk, such as taste, proteinase inactivation and protein destabilization during storage. Response surface methods were used to define the relationship between the forewarming conditions and the responses. More intense forewarming reduced the fouling rate in the UHT plate section, resulting in longer operation times. While a greater inactivation of the proteinase(s) in the milk was obtained, the taste of the UHT milk was adversely affected, as well as the physical stability during storage owing to higher sedimentation. An optimum temperature/time range for the preheating process could be defined within the temperature/time range of 76–80 °C/40–70 s at which adverse effects were minimal, and positive effects were maximized.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 4 , November 1988 , pp. 563 - 568
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Al-Roubaie, S. M. & Burton, H. 1979 Effect of free fatty acids on the amount of deposit formed from milk on heated surfaces. Journal of Dairy Research 46 463–471CrossRefGoogle Scholar
Bell, R. W. & Sanders, C. F. 1944 Prevention of milkstone formation in a high-temperature-short-time heater by preheating milk, skim milk and whey. Journal of Dairy Science 27 499–504CrossRefGoogle Scholar
Burton, H. 1965 Milk deposits on heated surfaces. National Institute for Research in Dairying, Report 1964 108–109Google Scholar
Burton, H. 1967 Seasonal variation in deposit formation from whole milk on a heated surface. Journal of Dairy Research 34 137–143CrossRefGoogle Scholar
Burton, H. 1968 Reviews of the progress of Dairy Science. Section G. Deposits from whole milk in heat treatment plant – a review and discussion. Journal of Dairy Research 35 317–330CrossRefGoogle Scholar
Burton, H. 1972 Changes throughout lactation in the amount of deposit formation from milk of individual cows. Journal of Dairy Research 39 183–187CrossRefGoogle Scholar
Burton, H. & Burdett, M. 1974 The effect of ageing of milk on the amount of deposit formation on heated surfaces. 19th International Dairy Congress, New Delhi 1E 167–168Google Scholar
Gordon, K. P., Hankinson, D. J. & Carver, C. E. 1968 Deposition of milk solids on heated surfaces. Journal of Dairy Science 51 520–526CrossRefGoogle Scholar
Gynning, K., Thomé, K. E. & Samuelsson, E.-G. 1958 [The burning of milk in plate pasteurizers.] Milchwissenschaft 13 62–70Google Scholar
Hillier, R. M. & Lyster, R. L. J. 1979 Whey protein denaturation in heated milk and cheese whey. Journal of Dairy Research 46 95–102CrossRefGoogle Scholar
Kalab, M. & Emmons, D. B. 1972 Heat-induced milk gels. V. Some chemical factors influencing the firmness. Journal of Dairy Science 55, 1225–1231CrossRefGoogle Scholar
Khuri, A. I. & Cornell, J. A. 1987 Response Surfaces. Designs and Analyses 427 pp. New York: M. DekkerGoogle Scholar
Koops, J. & Westerbeek, D. 1970 Some features of the heat stability of concentrated milk. II. The effect of hydrogen peroxide. Netherlands Milk and Dairy Journal 24, 52–60Google Scholar
Lalande, M., Tissier, J.-P. & Corrieu, G. 1984 Fouling of a plate heat exchanger used in ultra-high-temperature sterilization of milk. Journal of Dairy Research 51 557–568CrossRefGoogle Scholar
Lyster, R. L. J. 1965 The composition of milk deposits in an ultra-high-temperature plant. Journal of Dairy Research 32 203–208CrossRefGoogle Scholar
Mottar, J. 1987 [Heat resistant proteinases in milk.] Activiteitsverslag 1986 p. 16. Rijkszuivelstation, MelleGoogle Scholar
Mottar, J., Waes, G., Moermans, R. & Naudts, M. 1979 Sensorie changes in UHT milk during uncooled storage. Milchwissenschaft 34 257–262Google Scholar
Patil, G. R. & Reuter, H. 1986 Deposit formation in UHT plants. I. Effect of forewarming in indirectly heated plants. Milchwissenschaft 41 337–339Google Scholar
Patrick, P. S. & Swaisgood, H. E. 1976 Sulfhydryl and disulfide groups in skim milk as affected by direct ultra-high-temperature heating and subsequent storage. Journal of Dairy Science 59, 594–600CrossRefGoogle Scholar
Schwabe, C. 1973 A fluorescent assay for proteolytic enzymes. Analytical Biochemistry 53 484–490CrossRefGoogle ScholarPubMed
Skudder, P. J., Brooker, B. E., Bonsey, A. D. & Alvarez-Guerrero, N. R. 1986 Effect of pH on the formation of deposit from milk on heated surfaces during ultra high temperature processing. Journal of Dairy Research 53 75–87CrossRefGoogle Scholar
Skudder, P. J., Thomas, E. L., Pavey, J. A. & Perkin, A. G. 1981 Effects of adding potassium iodate to milk before UHT treatment. I. Reduction in the amount of deposit on the heated surfaces. Journal of Dairy Research 48 99–113CrossRefGoogle ScholarPubMed
Townend, R. & Gyuricsek, D. M. 1974 Heat denaturation of whey and model protein systems. Journal of Dairy Science 57, 1152–1158CrossRefGoogle Scholar
Yoshino, U., Wilson, H. K. & Herreid, E. O. 1962 Amperometric titration of sulfhydryl and disulfide groups in milk proteins. Journal of Dairy Science 45 1459–1464CrossRefGoogle Scholar