Ultra high temperature (UHT) milk is milk that is processed by heating with high temperature and in a short time, ie, 135-145 degrees Celsius for 2-5 seconds. Heating with high temperature aiming to kill all microorganisms (both decomposers and pathogens) and spores. Short heating time is intended to prevent damage to the nutritional value of milk, and to get the color, aroma, and taste remained relatively unchanged as fresh milk.
Like other living creatures, microorganisms or microbes require a source of energy, nitrogen, vitamins, minerals, and other growth factors derived from food. Microbial activity (bacteria, molds, yeasts) were performed for growth and sustain life can destroy foodstuffs including milk. Damage to the milk is characterized by a rancid smell changes, changes in the form of a lump, slimy and a sour taste changes. Clumping and slime caused by bacteria and the formation of acid in milk.
The main cause damage to food in addition to growth and microbial activity is damage to the packaging, because of injuries or leaks affected area rodents (eg mice), exposure to sharp objects or physical impact pressure. Torn packaging will become the gateway entrance of microbial contamination and oxygen from outside air.
To maintain sterile Ultra high temperature (UHT) milk remained free of microbial contamination, the products are hygienically packaged using aseptic multilayer packaging tech. This multilapis airtight packaging, so that bacteria can not enter into it. In addition, Ultra high temperature (UHT) milk packaging is also impermeable to light. Food Preservation has two objectives, namely to inhibit spoilage and ensure quality of food early in order to stay awake as long as possible. In practice, the use of preservatives in food products act as antimicrobial, and / or antioxidants.
Bacteria, molds, yeasts, and also enzymes cause food spoilage as well as its activities have inhibited growth. Enzyme found naturally in food, or derived from microbial contamination of food can lead to damage in the form browning (Maillard). This is a reaction between sugars and amino acids in proteins. Role as an antioxidant preservative will prevent food from rancid and browning. When food meets with the contamination of oxygen (from air), ultraviolet light (from sunlight) and hot, the antioxidants will act as a barrier to oxidation reactions.Preservatives may be used for food provided in accordance with a designation that allowed, and still within safe limits of consumption. Appropriate statement listed on the packaging, the manufacturer will guarantee that the product will remain sterile, microbe-free, as long as packaging is not damaged / torn or leaking. Reasonable assurance of consumption, usually around 6-10 months of production time, and expressed as the Ultra high temperature (UHT) milk expired code.
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