UHT milk is aseptic milk with normal flavor and aroma, its validity about 180 days. The milk is heated up to 140°C for few seconds and aseptically packed. The Egyptian Standards No. 1623/2005 for the UHT milk permit and encourage the production and consumption of UHT milk. The present investigation is done to answer two main questions, the first is a survey study to follow the specification of UHT milk found in the Egyptian market and if it is accomplishing the Egyptian Specification No. 1623/2005. Secondly an attempt to develop acceptable UHT milk, making a combination between pressure of homogenization and the amount of stabilizer to produce UHT milk from fresh cow milk and another from recombined milk of skim milk powder and palm oil. The aim of study is: • To run a survey study about the main UHT milk found in the Egyptian market, to follow their specifications according to the standard specification 1623/2005 issued by Egyptian Organization for standardization and quality. • To prepare UHT milk from fresh or recombined milk under lower homogenization pressure, with different combinations between pressure and amount of stabilizers.
Mohamed Nour-Eldin Farid Hamad
Professor of Dairying, Vice-Dean of the Faculty of Agriculture, Damietta University, Head of Dairy Department, Manager of Quality Assurance and Performance Assessment Unit, Damietta University (2012/2015), 13 years experience in Misr Dairy and Food Company, and consultant in the field of food and dairy industries.
Mostafa Elsaid Alhosiney Almowafy Shahin
Number of Pages:
LAP LAMBERT Academic Publishing
UHT milk, sedimentation, viscosity, Gelation
SCIENCE / Biology