Significance of Protein Stabilization in the Ultra Heat Treatment (UHT) Process of Milk

The Significance of Protein Stabilization in the Ultra Heat Treatment (UHT) Process of Milk

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In the realm of milk product preparation, there’s a remarkable innovation that has redefined the UHT sterilization of milk – the incorporation of a method that ensures stable proteins. This groundbreaking technique involves an essential step during UHT sterilization, the stabilization of proteins through controlled heating. This crucial process occurs between the homogenization phase and the UHT sterilization phase.

Protein Stabilization and its Impact on Fouling

One of the key observations of employing a protein stabilizer is the substantial reduction in fouling within the primary heater during the UHT process. This contrasts starkly with situations where protein stabilizers are not used, leading to frequent fouling issues. The phenomenon of fouling detrimentally affects the delta value of the UHT main heater temperature.

To delve further into this, the delta value signifies the temperature difference necessary for the efficient operation of the UHT main heater. When fouling occurs in the main heater, the delta value is compromised, necessitating higher temperatures for sustained operation. Consequently, this not only leads to the denaturation of proteins but also impacts the smooth and continuous operation of the UHT process.

Advantages and Implications

With the introduction of protein stabilization in the UHT sterilization process, prolease in milk can be passivated, ensuring that the stability of proteins in UHT sterilized milk is significantly improved. This, in turn, extends the shelf life of UHT milk by approximately 5 to 30 days.

Furthermore, the incorporation of protein stabilization has another crucial advantage: it effectively mitigates the problem of fouling in the main heater. By minimizing fouling, it helps maintain the delta value of the UHT main heater temperature, which is essential for continuous and efficient production runs.

This innovative approach not only extends the shelf life of UHT milk but also safeguards the integrity of its protein content, addressing critical factors in milk product quality. Simultaneously, it ensures a smooth and prolonged run of the UHT process, significantly reducing interruptions caused by fouling in the main heater.

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