•  
  •  

Home > Agriculture > Series4 > Vol. 37 > No. 4

 

Journal of the Department of Agriculture, Western Australia, Series 4

Keywords

Dairy industry, Milk products, Milk, Storage life, Milk quality, Milk production, Western Australia

Disciplines

Dairy Science | Food Microbiology | Food Processing

First Page Number

120

Last Page Number

121

ISSN

0021-8618

Abstract

An increase in the export of UHT (Ultra Heat Treated) milk to Asian markets is potentially worth millions of dollars to the dairy inmdustry. This increase however, relies on the shelf life of UHT products being extended to nine months. Spoilage of UHT milk can be caused by bacterial spores which originate on-farm and are resistant to processing. Expansion in the UHT market therefore relies on a continued reduction in the number of these spores getting into raw milk. Caroline Love, Ian Bell and Martin Robertson report on the sources of spores entering milk on-farm and the control methods available.

Download

Share

COinS