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#1 pbaocntp

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Posted 15 February 2014 - 04:34 PM

Hello every one

I have a question for filling temperature milk products, such as: UHT milk, spoon yogurt or drinking yogurt. I don't know ensure that the filling temperature milk product is recommended of provider.

Now, my factory is using filling machine: Tetrapak for UHT Milk 1000ml, 110 ml and 180 ml; Combi packaging systems for UHT Milk 110ml, 180 ml, SACMI for spoon yogurt and drinking yogurt. I don't know the temperature is best for milk products. Please can you tell me that problem? 

Thanks very much

 


#2 Tony-C

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Posted 18 February 2014 - 03:15 PM

Hi pbaocntp,

 

UHT milk is usually filled around ambient (About 20 C).

 

Yoghurt filling temperatures can vary depending on whether they are hot fill, aseptic process/fill or fresh. As long as the fresh yoghurts are cooled rapidly after filling, fresh yoghurts are okay to fill at around 20 C as well. This tends to give a stronger texture and less syneresis.

 

Regards,

 

Tony



#3 pbaocntp

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Posted 19 February 2014 - 06:38 AM

Hi Tony. Thanks a lot of your replied. I know filling machine is usually filled around ambient (20 C). But now, i don't have any book that tell that problem. Do you have any book, new or recommend of provider tell filling temperature for milk products? For yoghurts, i think filling temperature will depend type of yoghurts, such as: spoon yoghurt or drinking yoghurt



#4 Tony-C

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Posted 19 February 2014 - 02:55 PM

Hi pbaocntp,

 

Tetra Pak Dairy Processing Handbook contains a lot of useful reference material.

 

Tetra Pak also produce technical manuals if you have any of their processing equipment, if not you could try contacting the supplier of your processing equipment to see what material they publish.

 

Regards,

 

Tony



#5 RuiM

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Posted 19 February 2014 - 07:02 PM

 For yoghurts, i think filling temperature will depend type of yoghurts, such as: spoon yoghurt or drinking yoghurt

 

pbaocntp,

As an example for yogurts, I have found this statement for stirred yoghurt,

"(...) after reaching a particular pH, the product may be slowly stirred in the fermentation vat to achieve a homogeneous temperature distribution during cooling. Upon reaching 22–24ºC, the product may then be pumped to the filling and packaging unit, where relatively high shearing forces are applied. (...)

 

In Attached File  Dairy processing Improving quality.pdf   260.97KB   72 downloads

 

Rgds.



#6 Tony-C

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Posted 19 February 2014 - 07:29 PM

pbaocntp,

As an example for yogurts, I have found this statement for stirred yoghurt,

"(...) after reaching a particular pH, the product may be slowly stirred in the fermentation vat to achieve a homogeneous temperature distribution during cooling. Upon reaching 22–24ºC, the product may then be pumped to the filling and packaging unit, where relatively high shearing forces are applied. (...)

 

In attachicon.gifDairy processing Improving quality.pdf

 

Rgds.

 

Yoghurt filling temperatures are usually dictated by the type and desired viscosity/quality of product because they are acidic and there are less risks in filling a warm product compared to milk products close to pH 7. It is important to control the holding time whilst warm and the cooling process after filling.

 

Regards,

 

Tony






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