The heat treatment itself may affect the glycosylation level at the surface of the micelle either indirectly, through loss of κ-casein in complex formation with β-lactoglobulin, or directly, through degradation of glycosidic residues (van Hooydonk et al., 1987; as quoted in Dziuba and Minikiewicz, 1996). The corresponding mean lactic acid and cell productivities in these conditions were 15.6 ± 1.6 g/L.h and 3.4 ± 0.8 × 1012 cfu/L.h. When approximately 6 log cfu ml, It is clear that the growth and presence of psychrotrophs in dairy products prior to heat processing can adversely affect the quality of the finished products. Canned foods are also negatively affected by the Maillard reaction. 45 % of the total population. Moreover, according to Rerkrai et al. 6.7. Acid phosphatase can dephosphorylate casein and modify its functional properties; it may contribute to cheese ripening. Schematic drawing of the Elopak S-PS80HA filling machine for high-acid aseptic applications. As the web passes through the peroxide bath, the inside and outside as well as any raw edges of the board are fully exposed to the sterilising agent, ensuring a high kill rate of the web forming the package. Cheese can be affected by both proteinases and lipases causing reduced yields, flavour defects, rancidity and soapy flavours. Pseudomonas spp. When approximately 6 log cfu ml−1 psychrotrophs are present in raw milk before UHT heat treatment, gelation will occur in less than 20 weeks of storage. The International Dairy Journal reports that although skimmed milk foam is most stable at 45°C, milk fat has a detrimental effect on foam formation and stability of whole milk, especially in the range 15–45°C. 30 min. , ... LacroixC. 65 %. in water droplets. Excessive lipolysis of cheese typically results in off-flavours, usually associated with 7.5–8.3 log cfu ml−1 psychrotrophs in raw milk. During the first week, cell counts for strains CDI1 and CNRZ144 were very similar in the prefermented milk (9.7 ± 3.0 × 107 and 1.0 ± 0.9 × 108 cfu/ml, respectively), accounting for approx. Aseptic packaging of UHT milk produces a shelf-stable product. In general, the overall keeping quality of milk (pasteurized and UHT) and other dairy products is mainly limited by the action of proteinases and lipases. In milk with a high cell count, sedimentation was noted after 150 days of storage, but no gelation occurred. Pasteurization is the process we use to help eliminate bacteria in milk. Continuous prefermentation of UHT milk was conducted at suboptimal fermentation conditions (pH 6.0, 30 °C and 25 % gel load) for 8 weeks in the 1 L pilot bioreactor with four strains entrapped separately. Figure 2. Storage time: It can be stored for more than 30 days at a normal temperature. The exact mechanism behind the age gelation process is still being debated as it apparently involves many complex reactions including acidification, the Maillard reaction and enzymatic and physicochemical proteolysis (Gaucher et al., 2008). Observance of the preventive organisational measures must be ensured by way of a suitable quality system of the operator of the machine unit. Continuous UHT heat treatment for liquid food products under aseptic conditions. Typical UHT treatments involve heating milk to 137℃ to 150℃ in a continuous-flow process and holding at that temperature for one or more seconds before cooling rapidly to room temperature. Hence, in order to ensure aseptic operational reliability of aseptic packaging machines, four conditions must be satisfied (VDMA, 2006): The packaging machine must be technically suited to reliably kill microorganisms including bacterial spores. 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