Technologic advances in the food industry: their influence on public health
Childers, A.B.; Heidelbaugh, N.D.; Carpenter, Z.L.; Smith, G.C.; White, S.
Journal of the American Veterinary Medical Association 175(12): 1291-1295
1979
ISSN/ISBN: 0003-1488 PMID: 528303 Document Number: 149709
Among recent technological advances in the food industry discussed in this paper, is the production and aseptic packaging of UHT-treated milk. This may be marketed without refrigeration, thus saving energy, extending the shelf-life and distribution area, reducing delivery frequency and increasing production runs. It is however recommended that such milk be stored under refrigeration for extending its keeping quality further and preserving the desirable flavour and chemical characteristics. As final product quality is related to initial quality of the milk, strict hygiene during production and processing must be maintained. Packaging milk in cartons lined with aluminium foil retained desirable flavour longer than milk stored in cartons lined with polyethylene. Cold stored milk had a better consumer acceptance than that stored at room temp. The extended shelf-life allows decay of radioactive contamination. From a public health point of view UHT-treated milk is beneficial for the consumer.