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

Karlsson, Maria and Langton, Maud and Innings, Fredrik and Malmgren, Bozena and Höjer, Annika and Wikström, Malin and Lundh, Åse (2019). Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures. Heliyon. 5 , 1-9
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Abstract

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 at 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.

Authors/Creators:Karlsson, Maria and Langton, Maud and Innings, Fredrik and Malmgren, Bozena and Höjer, Annika and Wikström, Malin and Lundh, Åse
Title:Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures
Year of publishing :2019
Volume:5
Page range:1-9
Number of Pages:9
Publisher:Elsevier
ISSN:2405-8440
Language:English
Publication Type:Journal article
Refereed:Yes
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 402 Animal and Dairy Science > Animal and Dairy Science.
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:Food technology, Food safety, UHT milk, Sensory evaluation, Off-flavour, Sedimentation, Colour, Food acceptance, Food quality, Food science, Food storage, Shelf life of foods
URN:NBN:urn:nbn:se:slu:epsilon-p-101594
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-101594
Additional ID:
Type of IDID
DOI10.1016/j.heliyon.2019.e02431
ID Code:16334
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:01 Oct 2019 12:51
Metadata Last Modified:04 Sep 2020 16:57

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