Packaging

Following pasteurization, milk and milk products are packaged for consumer use in a variety of package sizes and materials. The filling operation must be carried out without contamination of the product and as soon after pasteurization as possible. Following filling and closing, the packages are placed in a case. The containers are stacked on pallets and moved to a refrigerated area (2-

4°C). These operations are mechanized, with continuous operator supervision.

Aseptic packaging has developed in conjunction with high-temperature processing and has continued to make sterile milk and milk products a commercial reality worldwide. In the United States, aseptic or UHT milk has been much slower to emerge, owing to well-developed refrigeration systems to handle dairy and other food products. As a result, most UHT systems are currently processing fruit juices and some cream and ice cream mixes.

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