Variation in the lactulose content of UHT milk during the running of a pilot and a commercial indirectly heated plant

Abstract

The lactulose content of UHT milk was measured during the running of a pilot and a commercial indirectly heated UHT plant. The lactulose content of milk processed in the pilot plant was found to decrease as the pressure drop across the heated sections rose. The lactulose content of the milk from the commercial plant varied little and showed no trend during an entire production shift. There was no evidence that deposit in the plants accelerated the formation of lactulose.