Heat-Induced Changes in UHT Milks - Part 1
Elliott, Anthony J and Datta, Nivedita and Dhakal, Ashok and Deeth, H. C (2003) Heat-Induced Changes in UHT Milks - Part 1. Australian Journal of Dairy Technology, 58 (1). pp. 3-10. ISSN 0004-9433Full text for this resource is not available from the Research Repository.
Raw milk was stored for 0, 2 and 4 days and processed in a UHT pilot plant by either direct or indirect heating. The unstored raw milk was also pasteurised. The thermally induced changes resulting from these treatments were investigated by examining a number of indices of heat damage. Lactulose, furosine, total and free hydroxymethylfurfural (HMF) and acid-soluble β-lactoglobulin were analysed by high performance liquid chromatography (HPLC) while soluble tryptophan was examined by fluorescence spectroscopy. The directly heated UHT milk showed less heat damage than the indirectly heated milk, while the pasteurised milk displayed the least heat damage. During storage of the UHT milk for 12 weeks at ~20°C, the levels of lactulose remained constant, while the furosine concentration increased. Both the total HMF and undenatured β-lactoglobulin contents showed a general decrease during storage; however free HMF values initially rose but then decreased after four weeks' storage. As the age of the milk at the time of UHT processing increased, the levels of some of the indicators decreased. It is concluded that lactulose is the most reliable index of heat treatment, as it is virtually unaffected by refrigerated storage of the milk before or ambient storage after UHT processing. Reliance on other indicators may give misleading information on the heat load that UHT milk has received during processing.
|Uncontrolled Keywords:||ResPubID18335, UHT, heat, milk|
|Subjects:||FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
|Date Deposited:||21 Apr 2011 04:05|
|Last Modified:||23 Mar 2015 06:05|
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