The role of microbial testing Ultimate commercial sterilization of UHT Milk Machine milk depends on the exclusion of microbial contamination from two sources.
1. Heat-resistant spores are present in the ingredients before processing, and these spores may survive in inadequate processing.
2. Introduction of post-treatment contamination of milk products by failure of the integrity of the packaging or aseptic filling system
In modern ultra-high temperature food plants, this is largely achieved through robust process design and HACCP-based control, rather than through routine microbiological testing of finished products. Nevertheless, commercial aseptic testing does have an important role as a verification tool to demonstrate that the process and its control are effective. This is especially true during commissioning of new processing equipment, verification of new processes and development of new milk products. Microbiological testing at this stage can provide valuable data to support debugging and verification procedures and help demonstrate the safety of milk products and processes.
The current commercial sterility test method for Milk Production Line is based on pre-cultivating samples in the final package and then detecting any microbial growth.
Sampling It is important that the sample being tested represents a specific batch. An effective sampling plan based on sound statistical principles is essential. For example, equipment failure may allow contaminants to enter the process at a later stage of production operations. Therefore, the sample must represent the entire operating range for detecting contamination.