Karlsson, Maria and Lundh, Åse and Innings, Fredrik and Höjer, Annika and Wikström, Malin and Langton, Maud
(2019).
The effect of calcium, citrate, and urea on the stability of ultra-high temperature treated milk: a full factorial designed study.
Foods. 8
, 1-13
[Research article]
![]() |
PDF
- Published Version
Available under License Creative Commons Attribution. 1MB |
Abstract
The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of dairy products. The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 ◦C were investigated by a two-level full factorial designed study with fat separation, fat adhesion, sedimentation, color, pH, ethanol stability, and heat coagulation time as response variables. The results showed that elevated level of calcium lowered the pH, resulting in sedimentation and significantly decreased stability. Elevated level of citrate was associated with color, but the stability was not improved compared to the reference UHT milk. Elevated levels of urea or interaction terms had little effect on the stability of UHT milk. Storage conditions significantly affected the stability. In conclusion, to continue produce dairy products with high stability, the dairy industry should make sure the calcium content of raw milk is not too high and that storage of the final product is appropriate.
Authors/Creators: | Karlsson, Maria and Lundh, Åse and Innings, Fredrik and Höjer, Annika and Wikström, Malin and Langton, Maud | ||||
---|---|---|---|---|---|
Title: | The effect of calcium, citrate, and urea on the stability of ultra-high temperature treated milk: a full factorial designed study | ||||
Series Name/Journal: | Foods | ||||
Year of publishing : | 2019 | ||||
Volume: | 8 | ||||
Page range: | 1-13 | ||||
Number of Pages: | 13 | ||||
Publisher: | MDPI | ||||
ISSN: | 2304-8158 | ||||
Language: | English | ||||
Publication Type: | Research 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 (A) Swedish standard research categories 2011 > 2 Engineering and Technology > 211 Other Engineering and Technologies > Food Engineering | ||||
Keywords: | UHT milk, interaction effects, calcium, citrate, urea, storage temperature, storage time, shelf-life | ||||
URN:NBN: | urn:nbn:se:slu:epsilon-p-101595 | ||||
Permanent URL: | http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-101595 | ||||
Additional ID: |
| ||||
Alternative URL: | https://www.mdpi.com/2304-8158/8/9/418 | ||||
ID Code: | 16335 | ||||
Faculty: | NJ - Fakulteten för naturresurser och jordbruksvetenskap | ||||
Department: | (NL, NJ) > Department of Molecular Sciences | ||||
Deposited By: | SLUpub Connector | ||||
Deposited On: | 30 Sep 2019 09:52 | ||||
Metadata Last Modified: | 04 Sep 2020 16:58 |
Repository Staff Only: item control page