ULTRA-HIGH-TEMPERATURE FLUID MILK PROCESSING COSTS

Thomas M. Wood, Geoffrey A. Benson and Roy A. Carawan

No 259747, Department of Economics and Business - Archive from North Carolina State University, Department of Economics

Abstract: The Ultra-high-temperature (UHT) processing and aseptic packaging of fluid milk products greatly extends product shelf life. This technology has been used in Europe for many years but has been introduced only recently into the United States. The economic feasibility of UHT products depend in part on processing costs. This study specifies four model UHT processing plants and develops engineering cost estimates for these plants. The costs of UHT processing are compared with conventional pasteurization costs.

Keywords: Livestock Production/Industries; Production Economics; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 86
Date: 1985-07-01
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ncbuar:259747

DOI: 10.22004/ag.econ.259747

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