Ultrapasteerimine

Ultrapasteerimine is a process used in the dairy industry to extend the shelf life of milk and milk products. It involves the use of enzymes to break down the milk proteins, primarily casein, into smaller peptides and amino acids. This process results in a product with a longer shelf life, as the smaller protein fragments are less likely to coagulate or form curds, which can spoil the product.

The primary enzyme used in ultrapasteerimine is rennin, which is derived from the stomachs of young ruminants. The enzyme is added to the milk at a specific temperature and pH, which are carefully controlled to ensure optimal enzyme activity. The reaction is typically carried out at a temperature of around 30-35 degrees Celsius and a pH of around 6.6.

The resulting product, known as ultrapasteurized milk, has a longer shelf life than pasteurized milk, which is typically heated to a higher temperature for a shorter period of time. Ultrapasteurized milk can be stored at room temperature for several weeks, while pasteurized milk must be refrigerated and consumed within a few days.

Ultrapasteerimine is also used in the production of other dairy products, such as cheese and yogurt. In these products, the enzyme is used to create a smoother texture and a longer shelf life. The process is widely used in the dairy industry due to its ability to extend the shelf life of dairy products and improve their stability. However, it is important to note that the use of enzymes in food processing can raise concerns about the potential for allergenicity and the impact on nutritional value. As such, the use of ultrapasteerimine is subject to regulatory oversight and must comply with food safety standards.