UHT milk production
Today's consumers are more safety conscious than ever, and when it comes to UHT (Ultra-Heat Treatment) milk processing, there is no room for error – the whole process has to be sterile. As the inventors of aseptic food processing technology, we offer the highest level of hygienic design – our solutions are proven to be the most reliable on the market. These ensure you get the highest possible food safety and milk standardization and cost-efficient production for both bulk and premium products.
What is UHT treatment?
Ultra High Temperature or Ultra Heat Treatment is used for the sterilization of low acid foods. UHT milk processing and treatment involves heating the product to over 135 °C. It destroys all microorganisms, making the end product suitable for ambient distribution.
The science of long-life milk
Our Dairy Processing Handbook features the industry’s latest research, technological developments and know-how, rooted in more than 70 years of dairy expertise. For the latest edition, we have updated our extensive chapter on the production of long-shelf-life dairy products. Explore a range of topics that include raw milk qualities suitable for UHT treatment, the scientific factors for inhibiting spore growth, and technologies for improving sterilisation efficiency.
Processing lines for UHT white milk
Best-practice line for UHT milk: direct heating
Best-practice line for UHT milk: indirect heating
Best-practice line for UHT milk: OneStep technology
UHT treatment for dairy products
In UHT treatment, the goal is to maximise the destruction of microorganisms while minimising the chemical changes in the product. That means finding the optimal combination of temperature and processing time for different types of food.
Processing equipment for UHT milk
