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Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization: VI. Effects on sediment formation and clotting with enzymes

Published online by Cambridge University Press:  01 June 2009

A. G. Perkin ,
M. J. Henschel  and
H. Burton
A. G. Perkin
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
M. J. Henschel
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
H. Burton
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

When heat treatments of the same sporicidal effectiveness were given, directly heated ultra-high-temperature sterilized milk gave twice as much sediment as indirectly heated milk after storage at room temperature for 100 days. Both types of process reduced the rate of clotting of the milk with pepsin and rennin, but the effect of the indirect process was markedly greater than that of the direct process.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 2 , June 1973 , pp. 215 - 220
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

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