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
[Journal article]
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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 | ||||
| Series Name/Journal: | Heliyon | ||||
| 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: |
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| 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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