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Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing

Karlsson, Maria and Langton, Maud and Innings, Fredrik and Wikström, Malin and Lundh, Åse (2017). Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing. Journal of dairy science. 100:4, 2582–2590
[Journal article]

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Official URL: http://dx.doi.org/10.3168/jds.2016-12185

Abstract

The composition and properties of raw milk are of great importance for the quality and shelf life of the final dairy product, especially in products with a long shelf life [e.g., ultra-high-temperature (UHT)-treated milk]. The objective of this study was to investigate the compositional variation in raw milk samples before processing at the dairy plant. Moreover, we wanted to investigate the effect of the UHT process on this variation (i.e., if the same variation could be observed in the corresponding UHT milk). The quality traits analyzed included detailed milk composition, counts of total and psychrotrophic bacteria, proteolytic activity, and color, as well as predictive measures of stability (i.e., ethanol stability and heat coagulating time). Samples of raw milk and the corresponding produced UHT milk were collected and analyzed on a monthly basis during 1 yr. Principal component analysis was used to identify months showing similarities and differences with respect to total variation. In contrast to previous studies, we observed only small variations between months and no clear effect of season for the raw milk. For the UHT milk, July and the winter months (December, January, and February) tended to separate from the other months. Quality traits showing significant variation were only to some extent identical in raw milk and UHT-processed milk. A better understanding of the natural variation in raw milk quality will provide opportunities to improve the shelf life of UHT-treated milk products.

Authors/Creators:Karlsson, Maria and Langton, Maud and Innings, Fredrik and Wikström, Malin and Lundh, Åse
Title:Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing
Series/Journal:Journal of dairy science (0022-0302)
Year of publishing :2017
Volume:100
Number:4
Page range:2582–2590
Number of Pages:9
Publisher:American Dairy Association
ISSN:0022-0302
Language:English
Publication Type:Journal article
Refereed:Yes
Article category:Scientific peer reviewed
Version:Accepted version
Full Text Status:Restricted
Agris subject categories.:Q Food science > Q02 Food processing and preservation
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 402 Animal and Dairy Science > Animal and Dairy Science.
Keywords:raw milk quality, ultra-high-temperature milk, seasonal variation, principal component analysis
URN:NBN:urn:nbn:se:slu:epsilon-e-4519
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-4519
Additional ID:
Type of IDID
DOIUNSPECIFIED
Web of Science (WoS)000396643300015
ID Code:14695
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:30 Nov 2017 15:16
Metadata Last Modified:30 Nov 2017 15:16

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