Hostname: page-component-848d4c4894-sjtt6 Total loading time: 0 Render date: 2024-06-30T17:02:42.806Z Has data issue: false hasContentIssue false
  • English
  • Français

Assessment of physico-chemical changes in UHT milk during storage at different temperatures

Published online by Cambridge University Press:  21 April 2020

Suvartan Ranvir ,
Rajan Sharma ,
Kamal Gandhi  and
Bimlesh Mann
Suvartan Ranvir
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute Karnal, Haryana, India
Rajan Sharma*
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute Karnal, Haryana, India
Kamal Gandhi
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute Karnal, Haryana, India
Bimlesh Mann
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute Karnal, Haryana, India
*
Author for correspondence: Rajan Sharma, Email: rajansharma21@gmail.com
Get access Rights & Permissions [Opens in a new window]

Abstract

This research communication describes enzymatic and physico-chemical changes during storage of UHT milk. The UHT milk sample was stored at 5 and 30°C for 4 months and analyzed regularly at intervals of one month. During storage of UHT milk, there was a significant (P < 0.001) increase in non-protein nitrogen, non-casein nitrogen, soluble calcium, soluble magnesium and proteolysis, while a significant (P < 0.001) decrease in pH was observed. There was a slight change in the particle size and zeta potential of casein micelles. Changes were more pronounced in milk samples stored at 30°C than in those stored at 5°C. During storage, there occurred changes in pH, viscosity, salt balance and nitrogenous components which adversely affected quality. It was concluded that the proteolysis led to the acidification which had a destabilizing effect on the milk.

Keywords

NCNNPNparticle sizeUHT milkzeta potential
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 2 , May 2020 , pp. 243 - 247
Copyright
© The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aldubhany, TAW, Gouda, E, Khattab, A and Dabour, N (2014) Effects of storage on some physico-chemical characteristics of UHT milk stored at different temperature. Alexandria Science Exchange 35, 108.Google Scholar
Al-Saadi, JM and Deeth, HC (2008) Cross-linking of proteins and other changes in UHT milk during storage at different temperatures. Australian Journal of Dairy Technology 63, 93–99.Google Scholar
Auldist, MJ, Coats, SJ, Sutherland, BJ, Hardham, JF, McDowell, GH and Rogers, GL (1996) Effect of somatic cell count and stage of lactation on the quality and storage life of ultra high temperature milk. Journal of Dairy Research 63, 377–386.10.1017/S0022029900031903CrossRefGoogle ScholarPubMed
Chavan, RS, Chavan, SR, Khedkar, CD and Jana, AH (2011) UHT Milk processing and effect of plasmin activity on shelf life: a review. Comprehensive Reviews in Food Science and Food Safety 10, 251–268.10.1111/j.1541-4337.2011.00157.xCrossRefGoogle Scholar
Chove, LM, Grandison, AS and Lewis, MJ (2011) Comparison of methods for analysis of proteolysis by plasmin in milk. Journal of Dairy Research 78, 184–190.10.1017/S0022029911000094CrossRefGoogle ScholarPubMed
Gastaldi, E, Trial, N, Guillaume, C, Bourret, E, Gontard, N and Cuq, JL (2003) Effect of controlled κ-casein hydrolysis on rheological properties of acid milk gels. Journal of Dairy Science 86, 704–711.10.3168/jds.S0022-0302(03)73650-9CrossRefGoogle ScholarPubMed
Gaucher, I, Mollé, D, Gagnaire, V and Gaucheron, F (2008) Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk. Food Hydrocolloids 22, 130–143.10.1016/j.foodhyd.2007.04.007CrossRefGoogle Scholar
Hooda, A, Mann, B, Sharma, R, Bajaj, R, Sen, M, Singh, S and Ranvir, S (2018) Characterization of micellar casein concentrate prepared from goat milk. International Journal of Chemical Studies IJCS 6, 100–114.Google Scholar
ISO 8070 (2007) Milk and milk products. Milk and milk products — Determination of calcium, sodium, potassium and magnesium contents — Atomic absorption spectrometric method. In Joint Standard 119/ISO 8070. Brussels, Belgium: International Dairy Federation; Geneva, Switzerland: International Standards Organisation.Google Scholar
ISO 8968-4 (2001) Milk — determination of nitrogen content — Part-4: Determination of non-protein-nitrogen Content. In Joint Standard 20-4/ISO 8968-4. Brussels, Belgium: International Dairy Federation; Geneva, Switzerland: International Standards Organisation.Google Scholar
Rauh, VM, Sundgren, A, Bakman, M, Ipsen, R, Paulsson, M, Larsen, LB and Hammershøj, M (2014) Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion. International Dairy Journal 38, 199–207.CrossRefGoogle Scholar
Sinaga, H, Bansal, N and Bhandari, B (2017) Effects of milk pH alteration on casein micelle size and gelation properties of milk. International Journal of Food Properties 20, 179–197.CrossRefGoogle Scholar