Ultrasonic Evaluation of UHT Milk Quality after Opening

Non invasive techniques based on ultrasonic have advantageous features to study the food products. Our objective of this study is developed the ultrasonic transmission technique to characterize and evaluating UHT milk quality. To check the reliability of this technique, we followed the evolution of these ultrasonic parameters for different temperatures for sterilized milk packet and no-sterilized milk packet. The results obtained from these both cases, we confirmed the reliability of this emerging technique to the difference between these two cases, that is to say, for detecting the validity of UHT milk after opening of the packaging at a given temperature.