Milk and dairy products are on the increase. Нe UHT treated dairy products are mainly custard and high protein beverages. Milk protein ingredients, e.g. milk protein concentrate (MPC) or isolate (MPI) or milk casein concentrate (MCC) or whey protein concentrate (WPC) or isolate (WPI) are typically added into bovine milk to enrich the protein component of UHT beverages, or to water to make a protein-based beverage. Нe main reason for increased consumption UHT treated milk and dairy products lies in the fact of its long shelf-life at ambient temperature storage. At present the shelf-life of UHT treated milk and dairy products at ambient temperature storage is 3-9 months.

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The introduction of UHT treatment in milk and dairy products, coupled with aseptic packaging, made an improvement in the bacteriological safety of milk and extended its shelf-life from the typical 2-3 weeks for refrigerated pasteurized milk to 3-9 months without refrigeration. UHT treated milk and dairy products do not contain any preservative for its extended shelf-life at room temperature, and have a clean label, a vital point for today’s additive-conscious consumer.

UHT products are very appropriate in tropical countries where environmental temperatures are high, and home delivery and refrigeration are not common. UHT treated milk and dairy products are also ideal for other situations involving lack of refrigeration or requiring added convenience, e.g. emergency preparedness, traveling, disaster response, camping, and space travel. In addition, UHT treatment could be valuable for countering bio-terrorism as it can produce bacteriological safe product even if the raw material is contaminated with pathogenic organisms.

UHT treatments are also used in some special cases where other processes are inadequate. As an example, in the production of micro filtered whole milk, the cream part of the milk, which contains fat globules which cannot pass through the microfiltration membrane, is UHT processed and finally mixed with the micro filtered skim milk to produce an extended-shelf-life (ESL) product.

Article Written By

Anurag Singh

B. Tech Dairy Technology 4th  year

Chandra shekhar Azad University, Kanpur

Email: iamanu0512@gmail.com