8. Conclusion
The stabilization of liquid foodstuffs by separative and/or thermal techniques, using a wide variety of techniques, all of which are now based on a concern to avoid or at least limit the thermal bludgeoning of food products, most of which are oxidation-sensitive, has led manufacturers to turn to very cumbersome techniques, such as those used in aseptic filling, for a qualitative gain that is not always obvious, especially when conditioning in the absence of air is made difficult by the free jet.
According to some manufacturers who use both processes (aseptic and thermal), deoxygenation techniques, combined with a well-dosed heat treatment, provide safer biological stabilization with thermal processes and, after a certain storage time for packaged products, an organoleptic quality at least equal to that of aseptic packaging, if...
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Conclusion
Glossary
Bibliography
Regulations
• Decree no. 78-166 of January 31, 1978 on the metrological control of certain prepackages, supplemented by the Orders of October 20, 1978 and February 25, 1980.
• Decree no. 5-771 of May 21 1955 on milk intended for human consumption.
• Decree no. 77-1026 of September 7 1977 defining sterilized milk and UHT sterilized milk.
• Directive 2007/45/EC...
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