Aseptic packaging steps are essential. After cooling, the product must be transferred to the final package, sealed, or even introduced into a bacterial cell. In most Mini Dairy Plant, the product is stored in a sterile canister before being sent to an aseptic packaging machine. There are various types of packaging, but the most common are cardboard and multilayer plastic. The package is sterilized prior to filling, typically with hot hydrogen peroxide, and then hot air is used to remove residual peroxide.

Changes in milk during ultra-high temperature processing
Inevitably, heating milk and other products at temperatures up to ~140 °C will have some effect on its composition in addition to the expected bactericidal effect. In addition, long-term storage at room temperature (up to 12 months) has an additional effect.

For consumers accustomed to drinking pasteurized milk, the taste of this milk is almost the same as that of raw milk. Ultra-high temperature milk usually looks like a cooked or heated taste. Modern ultra-high temperature technology minimizes the production of this taste, but most consumers still detect it, which is one of the reasons many consumers like pasteurized milk. The typical flavor of UHT milk is a combination of flavors, primarily sulfur-containing flavors caused by volatile sulfur compounds released by whey proteins, and proteins in the membrane surrounding the milk fat spheres. Other contributors are aliphatic carbonyl compounds formed during heating and compounds formed in the Maillard reaction. After production, ultra-high temperature milk has a strong sulfur odor and taste due to hydrogen sulfide and other volatile sulfur compounds such as methane mercaptan. These compounds were significantly reduced during the first week, possibly by oxidation.

The first step in the Maillard reaction is the reaction between lactose and lysine in milk proteins, mainly whey protein. In fact, the extent of this reaction is an indication of the heat intensity of the milk. In fact, it is measured as proline, which is a product formed when the lactose-containing protein is subjected to acid hydrolysis. Another indicator of heat treatment is the isomer of lactulose, lactulose 10.

Whey protein, especially 50% of β-lactoglobulin which forms these soluble proteins in milk, is denatured by heating above about 70 ° C, so in UHT milk, most of the whey protein is in a denatured state, and mainly A complex form of casein is present.

The instability of whey protein to heat has another consequence in UHT processing. Some whey proteins are denatured and adhere to the surface of the heat exchanger in the protein deposits, which hinders the flow of milk and eventually causes the plant to shut down for cleaning. However, this is not the only type of deposit formed during UHT Milk Machine. At elevated temperatures above about 110 ° C, calcium phosphate also deposits on the walls, increasing the "contamination" caused by whey protein 2.

Surprisingly, ultra-high temperature treatment has little effect on the nutritional value of milk. There is a slight decrease in water-soluble vitamins, but there is almost no change in fat-soluble vitamins. In fact, these proteins are more digestible in UHT milk due to heat treatment. Ultra high temperature treatment may also reduce the sensitization of milk proteins.