Experience with Direct and Indirect UHT Processing of Milk - A Canadian Viewpoint

Abstract

This brief overview includes some of the Canadian industrial experience gained recently with UHT processing of milk and other dairy products. Emphasis is placed on the differences between direct and indirect heating systems in terms of process engineering, product quality, consumer acceptance, public health aspects and economy. Documented advantages include less fouling, better heat transfer and less heat damage to the final product for direct systems, and less elaborate requirements for ancillary equipment and lower costs for indirect technology. Market performance data from some of the four industrial Canadian producers of 2% and chocolate milk indicate better than expected consumer acceptance due to product quality and other market-related aspects of the UHT process.