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Heat-induced and other chemical changes in commercial UHT milks

Published online by Cambridge University Press:  15 September 2005

Anthony J Elliott
Affiliation:
Australian Dairy Industry Centre for UHT Processing, School of Land and Food Sciences, University of Queensland, ST LUCIA, QLD 4072, Australia
Nivedita Datta
Affiliation:
Australian Dairy Industry Centre for UHT Processing, School of Land and Food Sciences, University of Queensland, ST LUCIA, QLD 4072, Australia
Boka Amenu
Affiliation:
Australian Dairy Industry Centre for UHT Processing, School of Land and Food Sciences, University of Queensland, ST LUCIA, QLD 4072, Australia
Hilton C Deeth
Affiliation:
Australian Dairy Industry Centre for UHT Processing, School of Land and Food Sciences, University of Queensland, ST LUCIA, QLD 4072, Australia

Abstract

The properties of commercial directly and indirectly heated UHT milks, both after heating and during storage at room temperature for 24 weeks, were studied. Thermally induced changes were examined by changes in lactulose, furosine and acid-soluble whey proteins. The results confirmed previous reports that directly heated UHT milks suffer less heat damage than indirectly heated milk. During storage, furosine increased and bovine serum albumin in directly heat-treated milks decreased significantly. The changes in lactulose, α-lactalbumin and β-lactoglobulin were not statistically significant. The data suggest that heat treatment indicators should be measured as soon as possible after processing to avoid any misinterpretations of the intensity of the heat treatment.

Type
Research Article
Copyright
Proprietors of Journal of Dairy Research 2005

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