An investigation into a modified Tyndallization process for the reduction of heat resistant sporeforming organisms in milk and cream was carried out. This involved two heat treatments separated by a period of anaerobic incubation. Laboratory experiments were performed on both mixed and pure populations of sporeforming bacteria, and a plant experiment on the natural sporeforming flora of 18 per cent cream. No evidence of any worthwhile reduction of these organisms was found.

Single cream was pasteurized over the range 74°­81.5°C (16S°­179°F) for 15 s and 80°­90°C (176°­194°F) for 1 s. packed aseptically and stored at 7°C. The longest shelf life was obtained when either the time or the temperature was at the minimum consistent with adequate pasteurization. The shorter shelf lives obtained at higher temperatures of pasteurization were attributed to the effect of heat activation on the spores of Bacillus spp, which were then capable of germination and outgrowth at 7°.

The effect of additives and changes of composition on the shelf life of UHT creams was examined. All changes investigated with the exception of added lecithin, showed some improvement in cream feathering properties. Marked improvement with shelf life extended to at least six months was, however, only found with addition of sodium caseinate (30 g/l) and reduction of calcium activity, the latter being achieved either by removal with ion exchange resins or by immobilization with citrate and carbonate.

The dairy industry has been instrumental in developing UHT processes and aseptic packaging. However, different standards may be necessary for foodstuffs other than milk. Products, their development and preparation prior to processing using existing technology and equipment are outlined. Heat treatment, commercial sterility and enzyme survival are discussed. The value and cost of proving aseptic systems are discussed together with suggestions for aseptically linking process and packing plants using aseptic tanks or otherwise. The accurate evaluation of equipment prior to purchase is stressed. A conclusion is drawn that the exploitation of UHT products is dependent on the development of truly aseptic packing machines.

Different industries set different standards for their aseptic operations. A standard for low acid foods k suggested. Cans and glass containers are discussed and some alternatives are mentioned. The suitability of plastics and plastics laminates for aseptic packaging k highlighted. The efficacy of the form‐filled‐seal technique k compared to that of the preformed system for aseptic operations. The main features of equipment for aseptic packaging in bulk are mentioned. Some possible future developments are predicted and novel applications for large bulk packs are suggested. Bulk aseptic packaging is in its in fancy and the current high cost of bulk packs may, in the short term, restrict their application to specialist duties.