THE NEED FOR ULTRA‐HIGH‐TEMPERATURE STERILIZATION OF MILK

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Abstract
Summary: There is no point in attempting to produce sterile milk unless it has advantages and unless the industry and consuming public want it. Sterile milk should not be regarded as an alternative to our present ‘sterilized’ milk. In spite of its inherent troubles most of the consumers are reasonably satisfied with it, and apparently it is gaining ground on pasteurized milk. No sterile milk can be looked on as a quality which would replace both pasteurized and sterilized. But how would the consumer react to this? The milk would have an indefinite keeping quality, a good colour and a flavour little different from pasteurized milk. On the other hand there would be no cream line. This might not be difficult for the consumer of sterilized milk to accept, but for the housewife who normally uses the cream off pasteurized milk it would represent a big disadvantage.From the dairyman's point of view, the plant is likely to be more expensive than any which he now has, and he would obviously have to find some form of saving to justify this. Certainly the increased keeping quality would not as far as the ordinary liquid milk market is concerned. However, delivery is one of the most expensive items the dairyman has to face and if he could reduce the cost of this item by, say, delivery once or twice a week he might have a working margin to justify more expensive plant. However here the housewife would have something to say. Would she take kindly to a dozen or more bottles being left once a week?Labour costs may rise still further and the dairyman may have to consider something like less frequent delivery to maintain a working margin. Again it may become more difficult to attract labour unless the dairyman can offer a 5‐day week comparable with most other industries, and also offer a comparable wage.