hartowanie mleka

English translation: flash-heating of milk//ultra-heat treatment of milk,

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Polish term or phrase:hartowanie mleka
English translation:flash-heating of milk//ultra-heat treatment of milk,
Entered by: Frank Szmulowicz, Ph. D.

17:23 Oct 14, 2018
Polish to English translations [PRO]
Tech/Engineering - Food & Drink / mleczarstwo
Polish term or phrase: hartowanie mleka
Schemat technologiczny:

(...)

Homogenizacja

Hartowanie (mleko UHT)

Obróbka cieplna (pasteryzacja, UHT)

Ochładzanie (...)



Pytanie już było zadane: https://www.proz.com/kudoz/polish-to-english/food-drink/5660...

Ale przecież, ffs, "heat treatment" to także "obróbka cieplna". Czy ktoś może wie, jak tu odróżnić te dwa terminy?

Hartowanie polega na ogrzaniu mleka w temp. 120-130 st. C przez czas od kilku do kilkanastu sekund. Zabieg ten ma na celu poprawę stabilności cieplnej surowca w wyniku łączenia się białek serwatkowych (głównie β-laktoglobuliny) z κ-kazeiną w kompleks stabilizujący micele kazeinowe. Dodatkowo następuje przekształcenie części wapnia w postać nierozpuszczalną oraz denaturacja większości białek serwatkowych. Przeprowadzenie hartowania jest niezbędne w technologii produktów utrwalanych termicznie poprzez sterylizację.
tabor
Poland
Local time: 23:28
flash-heating of milk//ultra-heat treatment of milk,
Explanation:
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization[1] is a food processing technology that sterilizes liquid food, chiefly milk, by heating it above 135 °C (275 °F) – the temperature required to kill spores in milk – for 1 to 2 seconds.[2] UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.[2] UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.[3]

The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products.[4] An alternative process is HTST pasteurization (high temperature/short time), in which the milk is heated to 72 °C (162 °F) for at least 15 seconds.

UHT milk packaged in a sterile container, if not opened, has a typical unrefrigerated shelf life of six to nine months. In contrast, HTST pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale

Heating
Flash cooling
Homogenization
Aseptic packaging
In the heating stage, the treated liquid is first pre-heated to a noncritical temperature (70–80 °C [158–176 °F] for milk), and then quickly heated to the temperature required by the process.
https://en.wikipedia.org/wiki/Ultra-high-temperature_process...

ccccccc
More or so, over the last few decades, milk processing and milk packaging ways have drastically taken new heights. With the onset of UHT or Ultra-high Temperature sterilization of milk, also called Aseptic Milk packaging, milk is now safe minus the refrigeration. Air sealed in shelf-safe cartons after flash heating (heating at high temperatures for a few seconds), UHT milk processing is safe and convenient for everyone today since life is on the go and not everyone can stay home to enjoy that cup of milk from the fridge. UHT milk packaging is environment friendly and in this way of processing milk, the nutrients stay same. There is no loss of calcium, minerals or Vitamins in UHT milk processing.
Selected response from:

Frank Szmulowicz, Ph. D.
United States
Local time: 17:28
Grading comment
Dziękuję za pomoc, Frank Szmulowicz. Bardzo.
4 KudoZ points were awarded for this answer



Summary of answers provided
3flash-heating of milk//ultra-heat treatment of milk,
Frank Szmulowicz, Ph. D.
Summary of reference entries provided
The UHT process
geopiet

  

Answers


1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5
flash-heating of milk//ultra-heat treatment of milk,


Explanation:
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization[1] is a food processing technology that sterilizes liquid food, chiefly milk, by heating it above 135 °C (275 °F) – the temperature required to kill spores in milk – for 1 to 2 seconds.[2] UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.[2] UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.[3]

The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products.[4] An alternative process is HTST pasteurization (high temperature/short time), in which the milk is heated to 72 °C (162 °F) for at least 15 seconds.

UHT milk packaged in a sterile container, if not opened, has a typical unrefrigerated shelf life of six to nine months. In contrast, HTST pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale

Heating
Flash cooling
Homogenization
Aseptic packaging
In the heating stage, the treated liquid is first pre-heated to a noncritical temperature (70–80 °C [158–176 °F] for milk), and then quickly heated to the temperature required by the process.
https://en.wikipedia.org/wiki/Ultra-high-temperature_process...

ccccccc
More or so, over the last few decades, milk processing and milk packaging ways have drastically taken new heights. With the onset of UHT or Ultra-high Temperature sterilization of milk, also called Aseptic Milk packaging, milk is now safe minus the refrigeration. Air sealed in shelf-safe cartons after flash heating (heating at high temperatures for a few seconds), UHT milk processing is safe and convenient for everyone today since life is on the go and not everyone can stay home to enjoy that cup of milk from the fridge. UHT milk packaging is environment friendly and in this way of processing milk, the nutrients stay same. There is no loss of calcium, minerals or Vitamins in UHT milk processing.

Frank Szmulowicz, Ph. D.
United States
Local time: 17:28
Native speaker of: Native in EnglishEnglish, Native in PolishPolish
PRO pts in category: 92
Grading comment
Dziękuję za pomoc, Frank Szmulowicz. Bardzo.
Notes to answerer
Asker: Wielkie dzięki za pomoc, Frank. Co do ultra-heat treatment, temperatury się nie zgadzają (UHT - powyżej 135 st. C, "moje" hartowanie - temp. 120-130 st. C przez czas od kilku do kilkanastu sekund. Chyba zdecyduję się na "flash(-)heating (120-130 st. C)"

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Reference comments


39 mins peer agreement (net): +1
Reference: The UHT process

Reference information:
The major steps in a UHT process are as follows:

Preheating, with or without a holding time
Homogenisation (for indirect systems)
Heating to sterilisation temperature
Holding at sterilisation temperature
Initial cooling
Homogenisation (alternative position for direct or indirect systems)
Final cooling
Aseptic packaging

https://www.newfoodmagazine.com/article/8203/uht-processing-...

geopiet
Native speaker of: Native in PolishPolish
PRO pts in category: 43
Note to reference poster
Asker: Bardzo dziękuję za pomoc, geopiet :)


Peer comments on this reference comment (and responses from the reference poster)
agree  Frank Szmulowicz, Ph. D.
14 mins
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