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Ultra-Pasteurization of Egg Nog with Modern Processing and Packaging Equipment

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Ultra-Pasteurization of Egg Nog with Modern Processing and Packaging Equipment 419 J. Milk Food Techno!. Vol. 38, No. 7, Pages 419-422 (July, 1975) Copyright © 1975, International Association of Milk, Food, and Environmental Sanitarians Ultra-Pasteurization of Egg Nog with Modern Processing and Packaging Equipment M. L. AGGARWAL! Yogurt Master, Inc. Lakeland, Florida 33802 (Received for publication September 18. 1974) Downloaded from http://meridian.allenpress.com/jfp/article-pdf/38/7/419/2397012/0022-2747-38_7_419.pdf by guest on 24 September 2021 ABSTRACT cedures are applied to extend the shelflife of the product. A tubular indirect heat exchange ultra-high-temperature (UHT) In most parts of the country egg nog is normally processing system coupled with an aseptic packaging machine is pasteurized and packaged in disposable paper described for successful commercial ultra-pasteurization of egg nog. containers. The shelflife of such a processed product is Shelflife of the resultant product is extended manifold over about one week. Depending on market conditions, this conventionally pasteurized egg nog. Numerous formulations, using various milk ingredients, are presented to suit the geographical location limited shelflife of the product sometimes is adequate of manufacturing plants, and availability of raw ingredients. Use of but often it is not. Information which follows deals with processing and packaging equipment in ultra-pasteurization of egg nog extension of shelflife for egg nog and could be much has no significant effect on its natural color, flavor, body and texture, sought-after by many dairy processors. and nutritive value. DEVELOPMENT OF FORMULATIONS The concept of preserving milk and other food There are many ways to manufacture a food product products by thermal sterilization is not new. An attempt such as egg nog. High quality of ingredients is a definite was made in the early 1800's by Nicolas Appert to necessity for fast turnover of egg nog at supermarkets. produce sterilized milk by boiling it, pouring it into glass Since availability of some ingredients is related to bottles, sealing them, and then heating the bottles in weather conditions, supply and demand could force boiling water. This concept provided the stimulus to food manufacturers to find substitutes to remain economically manufacturers worldwide to further explore and exploit competitive in the marketplace. its practical applications. Food manufacturing plants are located all over the Eggnog, a homogenous blend of milk, cream, sugar, country. Some are close to milk producing areas, whereas milk solids, eggs, stabilizers, and spices (nutmeg, others are far away. Therefore, a variety of egg nog cinnamon, etc.), is a food product for the holidays. In formulae are needed. A few formulae which have been America it is available to consumers from November successfully developed and employed in commercial through April whereas it is consumed continually in production of ultra-pasteurized egg nog are given in some parts of the world. Egg nog is often fortified with Table 1. an alcoholic beverage before it is consumed by some persons. It also is consumed as such ("neat") by others. TABLE 1. Formulae to produce eggnog with 6o/o milkfat and 1% egg Various types of egg nog are manufactured. An yolk solid extra-rich product usually contains more than 6% milkfat but to comply with the federal standard of Ingredients identity eggnog must contain a minimum of 6% milkfat Nonfat dry milk, (lb) 75 and 1% egg yolk solids. Numerous dairy-food Skim milk, .5%MFa, (gal) 62.5 Condensed skim milk, 34% manufacturers prosper from a windfall because of its TS, (gal) 7.5 seasonal popularity. Whole milk. 3.5%MF, (gal) 80 Despite its popularity and the large volume of egg nog Half & half 10.5%MF, (gal) 57.5 Cream, 18%MF, (gal) 33.5 marketed every year, the literature lacks information on Cream, 30%MF, (gal) 20 formulations and processing techniques. That is no Cream, 40% MF, (gal) 15 15 8 surprise when we realize that the egg nog recipe has been Sugar, Ob) 75 75 75 75 75 75 Egg nog base, (Double a family secret handed down from generation to strength) 6 6 6 6 6 6 generation. Now, because of advances in food (gal) technology, the eggnog formulation is no longer a family Stabilizers, (lb.) 5 5 5 5 5 5 Vanilla flavor. (oz.) 12 12 12 12 12 12 heritage. However, certain allowances must be made in 100 100 100 100 100 such formulations when specialized processing pro- Yield b (gal) 100 aMF = Milkfat 1Present address: Ohio Processors, Inc., London. Ohio 43140 bsufficient water is added to produce 100 gal with each formula. 420 AGGARWAL Data in Table 1 indicate that milk ingredients such as The main components of this seamless tubular UHT nonfat dry milk, skim or whole milk, condensed skim system include supply tanks, a triplex transfer pump, milk, half and half, and cream can be used in several heating and cooling spiratherms, vacuum deaerator, combinations to formulate egg no g. Also, there are many high pressure timing pump, aseptic homogenizing valve, sweeteners which could partly replace sugar. holding tank, and control panel. All formulae in Table 1 should include enough water The entire operation is illustrated in Fig. 1. Raw to make 100 gal of the product in a vat before product is drawn from a supply tank [1] by a centrifugal transferring it to the UHT system. Should it be required pump [2] and transferred by a triplex pump [3] to two and/or desired to heat or vat pasteurize egg nog mix regenerator spiratherms [4] where the temperature of the before ultra-pasteurization the mix may be homogenized product is raised from about 40 to 175 F. Leaving these at 1,800 psig and at 140 F and subsequently heat treated regenerators the product enters a vacuum deaerator [5] to 180 F for 10 min. Heating at this stage improves which removes cooked flavor producing compounds and affinity of stabilizers for fat and protein in the mix. also reduces the oxygen content in the product, thus Downloaded from http://meridian.allenpress.com/jfp/article-pdf/38/7/419/2397012/0022-2747-38_7_419.pdf by guest on 24 September 2021 Homogenization preceding pasteurization eliminates the stabilizing and improving its flavor. The product is former step as a source of contamination in the product. removed from the vacuum deaerator by a centrifugal pump [6] and is sent to two final spiratherm heaters [4] UHT PROCESSING SYSTEM by a high speed timing pump [7]. The product is heated During the past 20 years much has been said and to 300 F and retained at this temperature in a holding written about various kinds of plate-type UHT systems tube for 2 sec. The product then passes through two but very little about tubular heating systems. Therefore, well-water regenerator coolers and is cooled to 140 F at this report describes our experience in processing egg which temperature it is homogenized (at 500 psig single nog with the Cherry-Burrell indirect heat exchange stage for prepasteurized-homogenized product or 1,500 tubular system in conjunction with the Pure-Pak aseptic psig first stage and 500 psig second stage for packaging machine. This automatically controlled UHT unhomogenized product) by a remote aseptic system is versatile and is unparalleled in efficiency and homogenizing valve [8]. After this the product enters rapidity of heating product from 40 to 300 F and cooling another well-water regenerator cooler and finally is sent it to the desired temperature at a capacity of up to 700 to an iced-water cooler to achieve a lower temperature. If gallons per hour (gph). However, capacities to 2,500 gph the product, for any reason, fails to reach the preset are possible and desirable if the filling equipment can temperature at this point it would be diverted by an air simultaneously handle this volume of product. actuated diversion valve [9] to the supply tank for reuse. UNISURGE CD TRANSFER PUMP @ ARO-VAC DEAERATOR @ TIMING PUMP (j) SPIRATHERM @ REMOTE VALVE @ f DIVERT VALVE @ 1 NO BAC SURGE TANK @ C.I.P. PUMP TO ASEPTIC ® FILLER Figure 1. Schematic diagram of ultra[-high-temperature processing system. PROCESSING OF EGGNOG 421 If it is at the required temperature it would go forward bacteria and viable spores are eliminated from air in the into a 1,200 gal pre-sterilized holding tank [10] where the filling and sealing areas of the aseptic machine. This product is further cooled. Sterile air is used to unload unique protection for filling and sealing assures extended and feed the ultra-pasteurized product to the aseptic shelflife to ultra-pasteurized products packaged within packaging machine. the machine. This aseptic packaging machine takes less than 40 sec for the entire process of bottom forming, PURE-PAK ASEPTIC MACHINE chemical sterilization, drying, filling, sealing, and coding The Pure-Pak container is composed of five layers. of a container. From the outside in, the first, third, and fifth layers consist of polyethylene coating; the second layer is EFFECT OF ULTRA-PASTEURIZATION treated virgin pulpwood fabricated into paper stock ON SOME QUALITIES OF EGGNOG which gives the container the necessary rigidity. The Downloaded from http://meridian.allenpress.com/jfp/article-pdf/38/7/419/2397012/0022-2747-38_7_419.pdf by guest on 24 September 2021 The literature contains reports on various aspects of fourth layer is the aluminum foil which provides the heat treatment and the qualities of treated milk and its necessary barrier for preventing sunlight and air from products. An attempt is made in the following discussion reaching products within the container. to examine the impact of ultra-pasteurization on some The container blanks are packed in conventional qualities of egg nog. Results of combining UHT corrugated shipping cases, edge sealed, and then processing and aseptic packaging equipment in the sterilized before shipment to the processing plant.
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