Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

被引：60

作者：

Karlsson, Maria A. ^{[1
]}

Langton, Maud ^{[1
]}

Innings, Fredrik ^{[2
]}

Malmgren, Bozena ^{[2
]}

Hojer, Annika ^{[3
]}

Wikstrom, Malin ^{[3
]}

Lundh, Ase ^{[1
]}

机构：

[1] Swedish Univ Agr Sci, Dept Mol Sci, PO 7015, S-75007 Uppsala, Sweden

[2] Tetra Pak Proc Syst AB, S-22186 Lund, Sweden

[3] Norrmejerier Ek Forening, Mejerivagen 2, S-90622 Umea, Sweden

来源：

HELIYON | 2019年 / 5卷 / 09期

关键词：

Food technology; Food safety; UHT milk; Sensory evaluation; Off-flavour; Sedimentation; Colour; Food acceptance; Food quality; Food science; Food storage; Shelf life of foods; UHT MILK; PHYSICOCHEMICAL CHARACTERISTICS; FAT SEPARATION; HEAT-STABILITY; HOMOGENIZATION; SEDIMENTATION; PROTEINS; PROGRESS; CALCIUM;

D O I：

10.1016/j.heliyon.2019.e02431

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 degrees 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 degrees C had the longest shelf-life of 34-36 weeks, limited by sediment formation. Storage a 30 and 37 degrees 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.

引用

页数：9

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