الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Milk consumption is the Target of countries to offer it for man and women child and old people since milk nearly containing the main nutrients requested for human beings, healthy and safety milk required heat treatment to destroy all pathogenic microorganism and undesirable microbes. Egyptian people accustomed to boil buffalo milk for 3-5 minutes, no sudden cooling is applied to inactivate thermophilic bacteria, the milk kept at refrigerator mostly without lids where recontamination is occurred. Aseptic milk packing is an important step for the production of safety market milk. Pasteurized milk had only 7 days validity. Sterilized milk had longer validity but its cooked flavor and brown colures limited its popularity as well, the question mark about the danger effect of browning and Millard reaction. UHT milk is aseptic milk with normal flavor and aroma, its validity about 180 days. The milk is heated up to 140°C for few seconds and aseptically packed. The Egyptian Standards No 1623/2005 for the UHT milk permit and encourage the production and consumption of UHT milk. The present investigation is done to answer two main questions, the first is a survey study to follow the specification of UHT milk found in the Egyptian market and if it is accomplishing the Egyptian Specification NO1623/2005. Secondly an attempt to develop acceptable UHT milk, making a combination between pressure of homogenization and the amount of stabilizer to
produce UHT milk from fresh cow milk and another from recombined milk of skim milk powder and palm oil.