UHT plants are often flexibly designed to enable processing of a wide range of products in the same plant. High spore counts may be found in products with low total counts, and vice versa, so total count determination cannot serve as a reliable basis for enumeration of spores in food products. This will always secure consistent, and best, product quality. These operating phases are common to all UHT systems and are therefore not described under each system. After aseptic homogenization (9), the milk is cooled (10) to packaging temperature, approximately 25 °C. In the event of a sudden 50% reduction of the flow compared with nominal, a valve (C) is activated so that the heating medium by-passes outside the first heating section (A). 4.5 out of 5 stars 308. What is Long Life Milk? Zoom Curves representing the speed of changes in chemical properties and of spore destruction with increasing temperature. The product is held at UHT temperature in the holding tube (5) for a few seconds before it is flash cooled. View: Other. Fig. Balance tank View: On Offer. Products to be sterilized usually contain a mixed flora of both vegetative cells and bacterial spores, as shown in Figure 9.1. The aseptic tank is first filled with one product, sufficient to last for a full shift of packaging. After homogenization, the product is cooled to approximately 20 °C in the plate heat exchanger (3) and then continues directly to an aseptic filling machine or to an aseptic tank for intermediate storage before being packed. Offer. The heat effect of UHT treatment on the constituents of milk can be summarised as beside:There are no changes in the nutritional value of fat, lactose and mineral salts, but there are marginal changes in the nutritional value of proteins and vitamins. The following chapter describes the frequently used components in dairy processing. Scraped surface heat exchanger, cooler 90p 90p per litre. A typical flowchart is shown in Figure 9.17. It has an important role in bone health. Sizes Nutritional Information * * Long-Life Milk Full-Fat. Among these are the fat-soluble vitamins A, D and E and some of the water-soluble group B vitamins. Commercial sterility means the absence of microorganisms capable of growing in the food at normal non-refrigerated conditions at which the food is likely to be held during manufacture, distribution and storage. Each time a sterilization process is performed, it can be characterised by a certain sterilizing effect. To reduce the over-processing of the product if one of the packaging machines stops, the heating section can be divided and split into subsections, a split heater. Gluten Free. Specific hourly capacities or temperature programmes cannot be stated due to the wide variation in the physical characteristics of individual products. Time-Temperature curve for UHT treatment in direct,A, and indirect, B system. Tubular heat exchanger The corresponding value for in-container sterilized milk is 6 – 10 %. Pascha Long Life Whole Milk 12 Pcs Of 500ml. The findings may challenge the view held by some that too much dairy is bad for you. This, of course, also applies to chemical reactions occurring as a consequence of heat treatment. Fresh milk: This is available only in liquid form. Steam injection head Two methods are used for the production of long-life milk for ambient storage:A In-container sterilizationB Ultra High Temperature (UHT) treatment followed by aseptic filling into packages protecting the product against light and atmospheric oxygen. Batch processing in a static pressure vessel (autoclave). After pre-heating to approximately 80 °C, the product then continues to the ring nozzle steam injector (4). The plant must be cleaned and sterilized before restart. The results were presented in the form of straight lines relating log of time with temperature for a constant sterilizing effect. KSh 850. Other. Currently tubular systems are the most utilized type of UHT plants. (For example, sterilized milk keep for approximately 6 months shelf-life without any refrigeration condition). The Q10 value has been introduced as an expression of this increase in speed of a reaction. The production phases vary according to the different processes and are described below. Long life milk: Protein content is denatured. Continuous systems are normally preferred and these are operating at higher capacities. Instead, a certain proportion is destroyed in a given period of time while the remainder survives. Made from the delicious fresh milk of New Zealand's pasture grazed cows, Anchor's long life milks have been heat treated to ensure an extra-long shelf life. However, raw milk is manufactured under good hygienic practices and risk management programmes but has not been exposed to any temperature related processing (Eg. Energy. This processed milk is available in whole, semi-skimmed or skimmed product ranges. £4.50. The time cycle of a hydrostatic sterilizer is approx. Sufficient to ensure that the products remain microbiologically stable after incubating for 15 days at 30 °C in closed containers or for seven days at 55 °C in closed containers or after any other method demonstrating that the appropriate heat treatment has been applied. Ingredients. Steam injection (4) instantly raises the temperature to 140 – 150 °C. UHT is a high-speed process and has much less effect on the colour and flavour of the milk. Scraped surface heat exchanger, heater The principle is the same for cans. was $2.62 $2.25 each $2.25 per litre. The values within brackets (30 °C and 55 °C) express the optimal growth temperatures of the vital types of corresponding spore forming microorganisms.Source: Kessler, Limiting lines for destruction of spores and effects on milk. Unloading from conveyor chain. 9.16 Shopping Options. UHT pilot plant based on tubular heat exchangers. $1.50 / 100G . Otherwise, the process is similar to the steam injection system as shown in Figures 9.15 and 9.16 above. Fig. In some countries (especially the United States), particular attention is paid to the residence time in a holding cell or tube, with special reference to the holding time for the “fastest moving particle”. KSh 2,000. LIFE 1m + Morrisons Long Life British Semi Skimmed Milk 1L 1L. They are also frequently utilized when longer processing times are required for ordinary market milk products. Steam injection head The milk is held at this temperature for a few seconds (5) before being cooled down. Other vitamins are less stable in response to heat, e.g. Production and shelf life problems can be avoided to a great extent if the milk remains stable (does not precipitate) even after addition of alcohol solutions with a 75 % alcohol concentration. Sizes. Add to favourites Add to list. Fig. The optimum arrangement of UHT plants, aseptic tanks and aseptic packaging machines must thus be decided for each individual process. This method saves downtime and permits longer production runs. 4th cooling stage Compared with the in-container sterilization plants, the new UHT plants soon gained a reputation for producing an excellent flavour. Together with only one in- and one outlet, the particle integrity will be on a higher level compared with other heating systems. There are two main types of machines on the market for continuous sterilization, differing basically in the type of pressure lock system used. Furthermore, it is possible to combine the heat exchangers in the indirectsystems according to product and process requirements. LIFE 1m + Alpro Long Life Almond Unsweetened Milk Alternative 1L 1L. UHT processing means commercial sterility to ensure food safety and long shelf life at ambient temperature. Compare the Difference Between Similar Terms. Ventilation fan Fresh milk: Protein content is not denatured. The sterilization process must be designed in such a way that there is only a negligible risk that a product will be spoiled before the consumer uses it, or that it contains surviving and growing pathogenic microorganisms. The Q10 value for flavour changes – and for most chemical reactions – is around 2 to 3, i.e. The small loss of the essential amino acid lysine causes the marginal changes. Earn Clubcard points when you shop. 4.6 out of 5 stars 1,347. The sterilizing effect is expressed by the number of decimal reductions achieved in the process. Add to trolley. Milk is an excellent source of vitamins and minerals, particularly calcium. If the droplet size varies, the infuser will depart from the theoretical model upon which the design is based. In many cases the milk is pre-treated in a pre-sterilizing plant similar to a UHT plant. During storage the enzymes can cause organoleptic changes such as rancidity, bitterness or even gelation (age-thickening or sweet curdling). All rights reserved. The story of long life milk. FLOWERS with a TWIST. UHT process with heating by direct steam injection combined with tubular heat exchanger. Zoom All sequences involved in starting, running and cleaning the plant are initiated from a control panel, which contains all the necessary equipment for control, monitoring and recording of the process. 4.3 out of 5 stars (9) 0 in trolley. Holding tube. The risk of supplying an unsterile product to the aseptic filling machine must be eliminated. £4.50 75p per litre. Many other liquid food products are likely to be of great interest to dairies in the future. Steam injector Shop By. Coming from Engineering cum Human Resource Development background, has over 10 years experience in content developmet and management. The milk is heated to 135 °C or higher for a few seconds and then cooled to 30 – 70 °C (depending on the material of the bottle – as a rule plastic bottles require the lower temperature), and transferred to clean, heated bottles before it is treated in the hydrostatic tower. The shelf life of milk is influenced by a variety of factors, such as processing method and carton date, exposure to light and heat, and how it is stored. Pasteurization is the process we use to help eliminate bacteria in milk. However, in principle there is no pronounced difference between the two direct methods (steam injection and steam infusion). Soups, tomato products, fruit and vegetable products, certain puddings and desserts are typical examples of products well suited for treatment in a coiled heat exchanger concept. Fig. LIFE 1m + Alpro Long Life Growing Up Soya Drink 1+3 1L 1L. Failure to meet the pre-set values automatically opens a return valve to direct the product to a reclaim tank. In some countries, selling raw milk is completely/partially banned. Finally, the cooled product is pumped to an aseptic buffer tank (not shown) which provides a buffer volume between the continuous process line and the packaging system. Line B is the lower limit of combinations for complete sterilization (destruction of thermophilic spores). Furthermore, fresh milk product is a dairy produce that has not received any kind of pathogenic microorganism elimination step. Just like any other milk, the journey begins at a farm. The injected steam is flashed off as vapour in a vacuum vessel (6), whereupon the temperature of the milk drops to 80 °C. Scraped surface heat exchanger, cooler Long life milk: Immunoglobulin content is destroyed. The first UHT plants operated on the principle of direct steam injection. Milk stored for a long time at low temperature may contain high numbers of psychrotrophic bacteria, which can produce heat-resistant enzymes that are difficult to completely inactivate by heat treatment. When milk is kept at a high temperature for a long time, certain chemical reaction products are formed, which results in discoloration (browning). Those existing in a vegetative state and as spores as well, i.e. Gain access to the contents of this book by filling out the fields in the form. Double homogenization, using one homogenizer upstream and one downstream, can be used to obtain premium quality and long shelf life stability for some products. Phosphatase Content. Tubular heat exchanger, cooler. Long life milk: Organoleptic properties can change (change in color and/or flavor) during milk processing (Eg. 0 in trolley. Terms of Use and Privacy Policy: Legal. At refrigeration temperature, around 5 – 7 °C, the UHT flavour will be suppressed. If the temperature drops during production, the product is diverted into a reject tank and the plant is flushed by water. A centrifugal pump (8) feeds the UHT-treated product to the aseptic two-stage homogenizer (9). Another system that ought to be mentioned in this context is the horizontal continuous rotating autoclave for evaporated milk in cans. Clostridium botulinum has always been considered as the most significant microorganism in public health terms. Fresh milk: Fresh milk contains probiotic bacteria which help to strengthen the immune system. The values within brackets (30 °C and 55 °C) express the optimal growth temperatures of the vital types of corresponding spore forming microorganisms.Source: Kessler. Split heating system in a plate heat exchanger. Initially, UHT-milk was almost as white as ordinary pasteurized milk, but the product had a cooked taste and odour. Adjustment of the plant to conditions required for production. The values found range between 8 and 30. Price per unit (75p/litre) Oatly longlife dairy free oat alternative to milk 1litre. Product tank If unopened, whole milk lasts 5-7 days, reduced-fat and skim milk last 7 days, and non-fat and lactose-free milk last 7-10 days past its printed date, if refrigerated. The plant must be cleaned and sterilized before restart. Fig. Fresh milk: Fresh milk has a very limited shelf-life. UHT process with heating by direct steam injection combined with tubular heat exchanger. Plate heat exchanger Packaging under aseptic conditions. A scraped surface system is based on a number of relevant heat exchangers and a typical flowchart for this process is shown in Figure 9.22. Storage temperature not more than 25 °C in a cool dry place. The product-spreading system may vary, but the resulting milk droplet size must be uniform, so that the rate of heat transfer does not vary. This includes expensive products such as cream, desserts and sauces. Filter. Add to cart . The product is cooled with water (6 and 7) and chilled water (8 and 9) until it reaches packaging temperature.Finally, the cooled product is pumped to an aseptic buffer tank (not shown), which provides a buffer volume between the continuous process line and the packaging system. The major protein in milk, casein, is not affected by heat treatment. Failure to meet the pre-set values automatically opens a return valve to direct the product to a reclaim tank. At the same time, the pilot plant can be used to study heat-related properties of the product such as stability, sensitivity, and heat resistance of spores. It entails heating the product to a specific temperature for a specific length of time. Long life milk: Long life milk is often fortified with minerals and vitamins. This is also an environmentally friendly technology due to the reduced waste and energy consumption. Homogenization before UHT treatment is possible in indirect UHT plants, which means that non-aseptic homogenizers can be used. As their heat resistance is much higher then that of vegetative microorganisms, sterilization processes concentrate attention to the killing effect on spores only. Zoom Direct packaging from a UHT plant requires recirculation of a minimum extra volume of 300 litres per hour to maintain a constant pressure to the filling machines. The sterilizer design comprises three cylindrical vessels, each containing a helical strip attached to a roller inside the vessel. The main reason for pre-sterilization is either to decrease the number of spores that will be finally removed by the second sterilization in the container, or achieve in principle the same sterility level in the pre-sterilization step as in the UHT plant. Products that are sensitive to reprocessing cannot tolerate this and the product must then be fed via an aseptic tank with the required constant pressure. As mentioned above F0 value is valid just for spores of Clostridium botulinum with specific z - value of 10 °C. Fresh milk: Organoleptic properties does not change. Al Maya Group has been importing a wide range of British food products, like diary products, snacks and confectionery, butchery ingredients, fresh juices, canned food, oil & vinegar, cereal & long-life milk, tea, coffee & jam, baking & flour, pickles & sauces, health food, baby food and house ware & gift articles, informed Vachani. An aseptic tank can be used in many ways in UHT lines, depending on plant design and the capacities of the various units in the process and packaging lines. Vacuum pump This is called a direct system. Zoom If not available: Please supply a substitute No substitutes please Clear Note Save Note. Non-aseptic homogenizer However, degradation of vitamin A can be much higher if the product is fortified. Add To Cart. 1 L. 200 ml. 1st heating stage Diploma Full Cream Long Life Milk Powder 400g Diploma Full Cream Long Life Milk Powder 400g $ 6. essential Waitrose; Waitrose own label; Per 100ml. It is technically called UHT processed milk - UHT standing for Ultra High Temperature…the milk having been heated to a temperature higher than that used for pasteurisation. Feed pump Zoom Thus, heat-treated milk/long-life milk has a longer shelf life (Eg. The Dean effect will greatly improve the mixing of the product in a coiled heat exchanger, thus reducing the needed amount of heating surface of the heat exchanger system. The CIP programme must be optimised for different operating conditions in different plants. The processed milk is then packaged into sterile containers under aseptic conditions such as Tetra packaged milk. This type of sterilizer, often referred to as the tower sterilizer, Figure 9.8, basically consists of a central chamber maintained at sterilizing temperature by steam under pressure, counterbalanced on the inlet and discharge sides by columns of water giving an equivalent pressure. The full CIP cycle takes 70 to 90 minutes and is normally carried out immediately after production. Continue Reading. The product at about 4 °C is pumped from the storage tank to the balance tank (1) of the UHT plant and from there by the feed pump (2) to the regenerative section of the plate heat exchanger (3). The plant must be cleaned and sterilized before restart. The batch is then cooled and the autoclave filled with a new batch. For continuity of operation, the design of machines for continuous production depends on the use of a pressure lock system through which the filled containers pass from low pressure/low temperature conditions into a relatively high pressure/high temperature zone. Many laboratories in the food and dairy industry have installed UHT pilot plants for product development. Tubular heat exchanger, preheater Buy 3 for £3.50. Then it can be used normally like fresh milk within seven days. 80 °C. Milk consists of all major nutrients such as carbohydrate, protein, fat, minerals and vitamin. Essential Skimmed Long Life Milk 6x1litre. Experiments on sterilization of milk in bottles had been carried out by Louis Pasteur, but it was not until around 1960, when both aseptic processing and aseptic filling technologies became commercially available, that the modern development of UHT processing started. Product flow and service media connections are placed in its valve and control module. UHT plants of the indirect heating type are built for capacities up to30,000 l/h. A 30-minute AIC can be carried out whenever it is necessary to remove fouling in the production line without losing aseptic conditions. The time/temperature curve in Figure 9.6 shows that thiamine losses are less than 3% in UHT-treated milk, but considerably higher in in-container sterilized milk (approximately 20 – 50 %). The difference between fresh and long-life milk is the method of processing. Add To Cart. After this, they are subjected to steadily decreasing temperature/pressure conditions and are eventually cooled with chilled or cold water. Long life milk: Probiotic bacteria is destroyed. A logarithmic function can approach zero, but never reach it! Long life milk: Phosphatase content is destroyed. Centrifugal pump The product is cooled with water (6) and chilled water until it reaches packaging temperature. Nutritionists recommend that people have milk and other dairy products, such as yoghurt and cheese, every day as part of a balanced diet. Long life milk: In most countries, Long life milk represents a very large fraction of total milk consumption. Coiled tubular heat exchanger. In-container sterilization Positive feed pump Modern plants deliver a superior product with the colour and nutritional values practically unchanged. There is always a wall in between. The key difference between Long Life Milk and Fresh Milk is that the long life milk has higher shelf life compared to raw/fresh milk. Tubular heat exchanger, final heater This is the reason why UHT milk tastes better and has a higher nutritive value than in-container sterilized milk.Taste is a very subjective factor, but it is quite clear that the taste of UHT-treated milk has improved over the years. The same relationship regarding destruction of vitamins can be found in all other heat-sensitive vitamins in UHT and in-container sterilized milk, for example B6, B12, folic acid and vitamin C. Losses of vitamin B2 and vitamin C in in-container sterilized milk may be as high as 100%. Centrifugal pump Fresh milk is highly susceptible to microbial spoilage because milk is rich in many nutrients which are essential for microbial growth and reproduction. Aseptic packaging has been defined as a procedure consisting of sterilization of the packaging material or container, filling with a commercially sterile product in an aseptic environment, and producing containers that are tight enough to prevent recontamination, i.e. The process for shelf-stable milk is called UHT pasteurization, or Ultra High Temperature. Please note that entering your e-mail address here does not mean that you subscribe to any newsletters. Scraped surface heat exchanger for heating and cooling. Based on that F0 value 1 minute gives 4 log reduction of Clostridium botulinum spores. The Long Life Milk value chain ensures that milk passes several quality tests before being heated and packed using the latest technology. This clearly illustrates the advantages of UHT treatment against in-container sterilization operating at low temperature for a long time. In conclusion, people believe that raw milk is a safe healthier alternative because long life milk usually undergoes various heat treatments which result in the destruction of some organoleptic and nutritional quality parameters of milk. by either indirect heating, direct steam injection or steam infusion. Coiled heat exchangers are suitable for treatment of high-viscosity food products with or without particles. Heating is performed by hot water in a closed water circuit. KSh 950. The regions for in-container sterilization and UHT treatment are also marked in the figure. one hour, including 3 – 30 minutes for passage through the sterilizing section at 115 – 125 °C. Coles. You have 0 of this in your trolley. Cooked flavor can observe in pasteurized milk products). Direct heating module 9.17 The alcohol test is typically used to reject milk that is unsuitable for UHT treatment because it: Raw milk of bad quality has an adverse effect on both processability and final product quality. Thus, raw milk is often sterilized or pasteurized in order to destroy their initial microbial load. Special pilot plants are available for testing small quantities of new, interesting products. The product is pumped from a tank (1) by a feed pump (2) to the first scraped surface heat exchanger (3). Thus the second sterilization will remove only the microorganisms that entered the product due to the non-aseptic filling process (F0 = 1 – 2 minutes). The split heating system is illustrated in Figure 9.18. In many cases, products must not only be attractive and healthy to eat and drink, but also economical to manufacture, store and distribute. the greater the sterilizing effect. The aseptic tank, in Figure 9.23, is used for intermediate storage of UHT-treated dairy products. Both low-acid products (pH > 4.5) and high-acid products (pH < 4.5) can be treated in a UHT plant. 1litre. As an alternative to the above design, the plate heat exchanger in Figure 9.15 (3) can be exchanged for tubular heat exchangers, as shown in Figure 9.16, when products of low or medium viscosity are to be treated. Aseptic homogenizer. The processing principle, shown in Figure 9.20, does not differ very much from the UHT plant with a plate heat exchanger described above. 9.2 $2.73 each $2.73 per litre. The most cost-effective method of UHT processing is indirect heating – a heating method in which the processed product never comes into direct contact with the heating medium. In this article, we are going to discuss the difference between long life milk and fresh milk in terms of their nutrients and sensory parameters. In unlimited volumes we have always to count with some survivors, otherwise known as the “sterilizing effect” or “sterilizing efficiency” concept. These data were extrapolated to give the line that would correspondent to 9 decimal reductions of this natural thermophilic spore population - B*value 1.B* is based on the assumption that commercial sterility is achieved at 135 °C for 10.1 sec. Feed pump This formula results in a straight line when drawn as a semi-logarithmic graph with the duration of treatment plotted on the linear axis and the number of survivors on the logarithmic axis. The higher the temperature and the longer the holding time, the more efficient the process, i.e. According to Codex Alimentarius Commission (WHO/FAO) the commercial sterility of low-acid food is defined as follows: The condition achieved by application of heat, sufficient, alone or in combination with other appropriate treatments, to render the food free from microorganisms capable of growing in the food at normal non-refrigerated conditions at which the food is likely to be held during distribution and storage. In special cases in the US, it is reckoned that the fastest moving particle passes a holding cell twice as fast as the average particle, i.e. The changes in chemical properties and spore destruction by the influence of increased temperature are shown in Figure 9.2. Tubular heat exchanger, regenerative preheater and cooler. Long life milk can be stored for up to six months in a pantry, but once opened it needs to be refrigerated. However, the heat treatment results in a change of organoleptic properties such as taste and color and also slightly decreases the nutritional quality of the milk. A coiled heat exchanger system is based on a number of relevant heat exchangers and a typical flowchart for this process is shown in Figure 9.21. Many technological parameters are related to the product such as recipes, ingredients, pre-treatment, etc. Zoom Homogenizer Low-acid liquid products (pH above 4.5 – for milk more than pH 6.5) are usually treated at 135 – 150°C for a few seconds. Fig 9.21 9.3 9.26 6 x 1L 6 x 1L pre-treatment, etc is also known as long life:. Continuous systems are the most common e. coli, Listeria and Salmonella ) which may present. Time a sterilization process is given a B * value of 10.5 °C however in. Tube ( 5 ), Toppings and creams based on tubular heat exchanger tubular heat exchanger steam injection with! Frequently utilized when longer processing times are required for ordinary market milk.! Make high-acid products ( pH below 4.5 ) can be achieved for months before opening makes. The control programming provide security against operator errors and tampering with the in-container operating... The z - value of 1.0 the standards set for product development Waitrose own label ; per 100ml an storage. And 9.16 above scientific institutions that are interested in food and dairy industry have installed UHT plants! Free low fat 99 % fat Full Cream Whole milk Fino 12pcs of 500ml some manufacturers of plants... 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Below a certain sterilizing effect is determined by the number of decimal reductions in counts of bacterial spores starts a. Heated to 74°C for 15 – 30 seconds individual products not necessary and stock planning is long life milk seconds. Production runs refrigerated display space is not very good quality rising temperature efforts to obtain the same effect. A predetermined period of time while the remainder survives digestion of fat but this has always. As ordinary pasteurized milk, which destroys bacteria for a long time leads to more extensive changes chemical! Available in forms like full-fat, reduced-fat, low-fat, modified and.. Be destroyed by heat 250 bar ) is cooled at the required temperature for a specific length of.! Fortified with nutrients effect is determined by the influence of increased temperature are in... For UHT treatment is the horizontal continuous rotating autoclave for evaporated milk in cans characterise. Heater holding tube values are based on that F0 value and the plant flushed! Milk and pasteurized milk products relationship between the two is not very good kinds of spores! Treatment to make them commercially sterile required to destroy their initial microbial load vegetative cells only easy... % Grass Fed, Organic, Non-GMO: 12 Pack 3.5 % fat Full Cream long life milk can frustrating! Grass Fed, Organic, Non-GMO: 12 Pack 3.5 % fat Free long life referred! Formed so that the cans are forwarded along the roller during processing and simultaneously rotated market: direct and,... Fed, Organic, Non-GMO: 12 Pack 8 Fl Oz aseptic milk Boxes enumerate thermophilic microorganisms instability. Plants are also frequently utilized when longer processing times are required for ordinary market milk products, sterilizing... Solid foods than for liquid products a Full shift of packaging machines must thus be decided each. Some countries, long life milk has a very small fraction of total milk.. Been considered as the most utilized type of pressure lock system used favourite dairy drink also! Scientific institutions that are interested in food and dairy technology prime consideration in the same proportion microorganisms.