Study On The Improvement Method And Application Of The UHT Milk Quality

The ultra heat treated(UHT) milk quality is paid a good deal of attention by consumers.Based on an extensive survey of the current quality management situation of the UHT milk, manufacturing process of UHT milk is taken as the object of study in this paper.The main contents and achievements of this paper include the followings:1.To maintain the dominant position of UHT milk in the intense market competition, based on an survey of continuous quality improvement(CQI) situation of UHT milk manufacturing industry, the reasons of the problems are analyzed. According to the characteristics and problems of UHT milk manufacturing companies, the CQI model of UHT milk is established,the platform improving the CQI model of UHT milk is set up, the suitable CQI method of UHT milk is chosen and the key points of the CQI mechanism are put forward. Finally, the steps applying this method are provided, and the probable problems while applying this method are pointed out.2. The total sum of bacteria in raw milk has much effect on the quality of dairy product. The present methods applied in the detection of the total sum in raw milk are not only time-consuming but also complex in operating. In addition, the quick detection equipments are very expensive. In this paper, microscope glass slide in obtaining raw milk smear is designed based on sampling technology, and then the classification detection system of the total sum in raw milk based on SVM classification technology is established.3. This paper proposes a method with an improved satisfactory function to solve three-response optimization problems in quality engineering. The proposed method takes into consideration not only the effect of variance of three-response variables, but also their correlations among three-response variables, so that the deficiency of the desirability functions is made up.4. To improve the quality of UHT milk, the improved satisfactory function is utilized. It optimizes the techniques parameters of the instantaneous ultra high temperature feature of UHT milk combining RSM. A second order quadratic equation for d value is built. The optimum techniques parameters are elicited. The foundation of the theory optimizing the technological conditions of the instantaneous ultra high temperature milk sterilized is established.Conclusively, based on the UHT milk quality improvement method presented in this paper, the quality of UHT milk is significantly improved.