Evaluation of DASI FreeFallingFilm UHT (ultra-high temperature) Milk, Volume I, Project Activities

摘要

This volume describes a project to determine nutritional and biochemical data on milk which has been sterilized using the DASI FreeFallingFilm ultra-high temperature (UHT) system of the University of Maryland. Such data are useful in introducing sterilized milk to the U.S. as an energy conservation measure. The DASI unit operates on the principle of heating a free falling film of product by a saturated culinary (pure) steam atmosphere under pressure. The DASI system differs from other steam infusion heaters and conventional UHT heaters in that the product does not come into contact with metal surfaces hotter than itself. The DASI method provides an exceptionally uniform and rapid heat transfer which eliminates the cooked taste normally associated with UHT milk processed by conventional systems. The system is capable of sterilizing milk at 280F for 1.5 seconds. Protein denaturation is less than for conventional UHT systems, and DASI processed milk is suitable for use as a culture substrate. A summary of scientific findings, and a review of various papers and presentations which have been made to disseminate data developed by the project are included.