Trends in Ultra-High Temperature Pasteurization

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Abstract
The author reviews some of the recent regulatory bacteriological, and chemical problems relating to UHT pasteurization by the different types of equipment - tubular, specially designed heating grooves, and direct steam heating. Consideration is given to the effects of UHT on flavor of dairy products and stabilizer replacement in ice cream. It is pointed out that UHT pasteurization should be of tremendous benefit to the industry but more information is needed to answer specific applications.