SEDIMENT FORMATION IN ASEPTICALLY PROCESSED AND PACKAGED MILK

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Abstract
Sediment formation in aseptically processed and packaged milk was investigated by determining initial sediment amount and sediment rate. Milkfat levels were 0.5, 1.5 and 3.2%. Processing temperature was 143.degree. C and mean residence times in the holding tube were 0.75, 7.32, and 18.6 s. Overall heat transfer coefficients for the tubular heaters during processing were determined to provide an indirect measurement of the extent of fouling. At time intervals of 30-45 min a few packages were aseptically filled and stored at 4, 23 and 35.degree. C for a 26 wk period. Initial sediment (.ltoreq. 1 wk) increased linearly with processing time for all process conditions. Sedimentation rates increased linearly with storage temperature. Fat level and increased thermal treatment due to increasing holding time had no significant effect on sediment formation. The formation of particles during storage was examined as both a physical diffusion type settling process and as a particle forming chemical reaction followed by settling.