摘要：The paper is relative to the quality of UHT sterilized milk compared to raw and pasteurized milk, concerning constituents important to nutritive value of milk. UHT treatment was carried out indirectly in the Sterideal, Stork and Milk filled aseptically (AB-2) into Tetra and Brik-Pak. Quality of UHT sterilized milk generally equalizes that of pasteurized milk, apart from a certain loss of some vitamins. Data suggest the greatest loss in Vitamin C. This loss is the consequence of thermal treatment without gas separation, inconvenient packing (empty space above milk level) and storage temperature. In order to minimize the loss, oxygen content in the technological process of UHT sterilized milk should be reduced to a level below 1 mg/L Storage temperature, important factor relative to stability of certain components and sensorial characteristics of milk, should not surpass 20 °C.
关键词：milk; UHT sterilized milk; raw and pasteurized milk
