Studies On Ultra-High Temperature "UHT" Processing Of Milk

UHT milk is aseptic milk with normal flavor and aroma , its validity about 180 days . the mailk is heated up to 140°c for few seconds and aseptically packed . the egyption standards no . 1623/2005for the UHT milk permit and encourage the production and consumPtion of UHTmilk . the present investigation is done to answer two main questions , the first is asurvey study to follow the specification of UHT milk found in the egyption market and if it is accomplishing the egyption specification NO.1623/2005 secondly an attempt to develop acceptable UHT mailk , making acombination between pressure of homo genization and the amount of stabilizer to produce UHT mailk from fresh cow mailk and another from recombined milk of skim milk powder and palm oil . the aime of study is : to run a survey study about the main UHT mailk found in the Egyptian market , to follow their specifications according to the standard specifaction 1623/2005 issued by egyption organization for standardization and quality . to prepare UHT milk form fresh or recombined milk under lower homogenization pressure , with different combination between pressure and amount of stabilizers.