The path to perfection

摘要

High temperature treatment is a convenient technique and is often used for reducing heat resistant spores in milk and milk products because of its simplicity and efficiency. This is particularly the case in the production of ice cream. A new generation of direct steam infusion systems for ultra high temperature (UHT) treatment, which is designed to improve the taste and flavours of UHT products, has been developed by APV. It aims to bring greater flexibility and to help to develop new types of dairy products. Using a direct steam infusion system achieves high kill rates combined with low chemical changes due to rapid product heating. The treatment of product in a direct UHT plant is much gentler than an indirect UHT plant because temperature is the determining parameter for the bacteriological effect, and time is the determining parameter for the chemical change of product.