In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability. In this study, the stability of UHT milk produced in an indirect system was evaluated by studying changes in taste, colour, fat separation, fat adhesion to the package, sedimentation, gelation, heat coagulation time, pH and ethanol stability during storage for up to one year at different temperatures. UHT milk stored at 4 and 20 °C had the longest shelf-life of 34-36 weeks, limited by sediment formation. Storage at 30 and 37 °C considerably decreased the shelf-life of UHT milk to 16-20 weeks, whereby changes in sediment formation, taste and colour were the limiting factors. Our results suggest that the changes observed at the different storage temperatures can be explained by different known mechanisms.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6745408 | PMC |
| http://dx.doi.org/10.1016/j.heliyon.2019.e02431 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics.
Food Chem X
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and cannot accomplish the detection of product deterioration caused by low enzyme activity. In this study, an attempt was made to analyze the relationship between enzymatically cleaved peptides and product quality using peptidomics techniques.
View Article and Find Full Text PDFHeat Treatment of Bovine Milk Influences Gastric Emptying of Lactose but not its Apparent Small Intestinal Disappearance in the Growing Pig as a Model for the Adult Human.
J Nutr
December 2024
Riddet Institute, Massey University, Palmerston North, New Zealand; High-Value Nutrition National Science Challenge, Auckland, New Zealand.
Background: Heat treatment influences gastric emptying of proteins and lipids in bovine milk. Whether heat treatment influences lactose gastric emptying and small intestinal lactose disappearance remains unknown.
Objectives: This study aimed to determine the gastric emptying of lactose and its disappearance from the small intestine of the growing pig as a model for the adult human.
Investigation of Maillard reaction products in plant-based milk alternatives.
Food Res Int
December 2024
Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark. Electronic address:
Over the past decade, plant-based milk alternatives (PBMAs) have gained increasing popularity. Several processing technologies, including heat treatment, are usually employed during their production in order to replicate the properties of cow's milk. These processes can trigger the Maillard reaction, producing Maillard reaction products (MRPs) and amino acid cross-links, which may alter the nutritional profile and digestibility of PBMAs.
View Article and Find Full Text PDFUHT Cow's Milk Supplementation Affects Cell Niches and Functions of the Gut-Brain Axis in BALB/c Mice.
Biomedicines
October 2024
Institute of Biomedical Sciences, Federal University of Rio de Janeiro, Rio de Janeiro 21941-901, Brazil.
Background/objectives: Cow's milk is a bioactive cocktail with essential nutritional factors that is widely consumed during early childhood development. However, it has been associated with allergic responses and immune cell activation. Here, we investigate whether cow's milk consumption regulates gut-brain axis functions and affects patterns of behaviors in BALB/c mice, previously described by present low sociability, significant stereotypes, and restricted interest features.
View Article and Find Full Text PDFAssessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products.
Food Sci Anim Resour
November 2024
Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Korea.
The presence of cortisol residue in processed dairy milk may be a good parameter for assessing the quality of dairy milk products and an alternative indicator of the overall welfare of dairy cattle. Thus, this study investigated the impact of heat processing on milk cortisol concentration (MCC). In total, 36 milk samples (50 mL) were collected from three Holstein dairy cattle at a research farm over two consecutive days.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!