UHT Processing and Aseptic Packaging

Course Overview:

Thermal processing and aseptic packaging is the utmost important for dairy production, consumer safety and operational efficiency. A dairy plant with calibrated, validated, verified and controlled equipment for thermal processing and aseptic packaging reveals long shelf life, good flavour, high retention of nutrients in addition to ensuring high quality dairy processing with accurate process control that optimise the dairy products processing quality in order to boost the profitability as well as sustainability in the competitive market with global standards. This three days based training provides a sound technical knowledge to boost dairy product quality, safety, reliability, production efficiency, increasing dairy line and equipment performance with reducing waste and minimising frequency of dairy products production interruptions. 

Training Benefits:

  • Better understanding of;
  • Thermal processing, theory & chemistry, principles and UHT processing conditions.
  • TDT, heat stability, sediment formation and fouling, thermisation, thermoresistant spore.
  • Microbial analysis and microbiological approaches to determine F, B & C values.
  • Blanching, pasteurization, pasteurization principles, LTLT, HTST, HHST pasteurization.
  • Filling, canning operations, sterilization and incontainer sterilization, TTI and ISI.
  • Low and high acid products, source of contamination of raw, market, pasteurised and UHT milk.
  • Reaction kinetics, D & Z values, heat transfer and methods, aseptic homogenation.
  • Cleaning, inspection, sanitisation and cooling the milk during storage.
  • Calibration, validation and verification of aseptic packaging and thermal processing systems.
  • Aseptic packaging, composition, sterilization, barrier properties, and global standard & regulations.

Who Should Attend:

  • UHT plant manager.
  • Quality & NPD manager
  • R & D manager
  • Food technologists
  • Dairy products sales executives and managers
  • Dairy products retailers, distributors and promoters.
  • QA & QC personal involving in formulating, developing products.
  • Thermal & aseptic processing equipment operators, supervisors.
  • Dairy students, products analyst, researchers and food safety officers.

Training Outcomes:

  • Updating on the underpinning science for heat treatment of milk and related products.
  • Enhance understanding of the chemistry, microbiology, enzymology, and physical processes taking place when dairy based products are heated and stored.
  • Applied theoretical learning in a laboratory and pilot plant environment. 
  • Able to determine the F0, B*, C*, D&Z values during product thermal processing.
  • Assistance in obtaining more consistent quality and more reliable long term storage .
  • Perspective from global UHT and aseptic packaging operations.
  • Exposure to latest developments in nutritional product formulation science & technology.
  • Able to perform the tasks of UHT equipment calibration, inspection, validation and verification.
  • Best understanding of packaging materials, composition, problems and aseptic regulations.