In order to estimate the shelf-life of cow milk sterilized by instant treated with Ultra Heat Temperature(UHT) in a relatively short time

the accelerated shelf-life testing (ASLT) was designed and conducted

selecting the histological change of the sterilized milk caused by fat droplets creaming as its criteria.The stability index (SI) and the viscosity variation of the sterilized milk were determined at preservation conditions of 20

25

30

35

40 and 45℃

using Turbiscan technology.The result showed that the SI was slightly higher for 25℃ than for 20℃

elevating linearly for temperature from 25℃ to 40℃

and decreased for 40℃ to 45℃.The SI data for 25℃ to 40℃ were fitted well with equation SIt=0.062t-1.382 (R2=0.990).If a ratio SIt/SI25℃ called as accelerated ratio (AR) was defined

the AR values calculated from the equation were 3.6，4.3 and 5.0 for 35

37.5 and 40℃

respectively

which were agreement with the data from ASLT.So

the model could be used for the prediction of the shelf-life of sterilized milk by UHT process.