Abstract
Effective cleaning and sterilization of any food processing plant are of vital importance if the hygienic quality of the product is to be satisfactory. They are of even greater importance if the intention is to produce a truly sterile product, as in UHT processing followed by aseptic filling.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
IDF (1984) General Code of Hygienic Practice for the Dairy Industry, Document 178. Brussels: International Dairy Federation.
Jowitt, R. (Ed.) (1980) Hygienic Operation and Design of Food Plant. Chichester:Ellis Horwood.
Lelieveld, H. L. M. (1985) Journal of the Society of Dairy Technology 38,14.
Rose, D. (1986) Guidelines for the Processing and Aseptic Packaging of Low-acid Foods. Part 1. Principles of Design, Installation and Commissioning, Technical Manual No. 11. Chipping Campden, England: Campden Food Preservation Research Association.
Timperley, D. A. (1981) Journal of the Society of Dairy Technology 34, 6.
Timperley, D. A. & Smeulders, C. N. M. (1987) Journal of the Society of Dairy Technology 40, 4.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1994 Springer Science+Business Media New York
About this chapter
Cite this chapter
Burton, H. (1994). Cleaning and Sterilization of UHT Processing Plant and Aseptic Fillers. In: Ultra-High-Temperature Processing of Milk and Milk Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2157-0_7
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2157-0_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5901-2
Online ISBN: 978-1-4615-2157-0
eBook Packages: Springer Book Archive