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

Ranvir, Suvartan; Sharma, Rajan; Gandhi, Kamal; Mann, Bimlesh

doi:10.1017/s0022029920000266

Cited by 14 publications

(7 citation statements)

References 7 publications

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“…Moreover, the acidity increment rate was more pronounced in the UHT milk filled into the pouch versus Tetra Brik. Further, the TA % increase rate of UHT milk was at 25 °C higher than that occurred at 5 °C, which is in concurrence with Ranvir et al (2020). -Water-soluble nitrogen (WSN).…”

Section: Physicochemical Changes Of Uht Milk Along With Storagesupporting

confidence: 77%

“…According to the methodology described by Snedecor and Cochran (1980) and using factorial analysis followed by Duncan's Multiple Range Test, the statistical analysis was performed with probability ( p < 0.05) being considered statistically significant. SAS software (SAS, 1996) was used to conduct statistical analysis.…”

Section: Methodsmentioning

confidence: 99%

“…Ultra-high temperature (UHT) processing is conducted at high temperatures ranging from 130 to 150 °C (in general 140-145 °C) with holding times of 1 to 8 s (usually 1-2 s). This temperature processing leads to sterile milk production that will be stable at room temperature for at least six months if it is filled under aseptic conditions (Ranvir et al, 2020;Şenel and Gürsoy, 2014). Compared with in-container sterilized milk, ultra-high temperature treated milk (UHT) combined with aseptic packing conditions results in a product with high shelf stability by minimizing the associated physical and chemical damage to the lowest possible degree (Deeth and Lewis, 2016).…”

Section: Introductionmentioning

confidence: 99%

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The effects of packaging type and storage temperature on some of UHT milk quality indexes

Fayed

Sheikha

Ali

et al. 2022

Food sci. technol. int.

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The objective of the present study was to illustrate the changes in physicochemical properties in ultra-high temperature (UHT) milk packed into a pouch and Tetra Brik during storage. UHT milk samples were kept at 5 and 25 °C for 3 months and regularly analyzed monthly. During storage, significant increases ( p < 0.05) in titratable acidity (TA), water-soluble nitrogen (WSN), and non-protein nitrogen (NPN) when UHT milk was packed into pouch versus Tetra Brik and stored at 25 versus 5 °C. Neither type of packaging nor storage temperature affect pH values during storage. Spore-forming bacterial (SFB) count was always higher in UHT milk packed into pouch versus Tetra Brik. Refrigerated storage kept UHT milk without detectable SFB compared to UHT milk held at 25 °C. Pouch packages were responsible for the migration of phthalate derivatives [dimethyl phthalate “DMP”, diethyl phthalate “DEP”, dibutyl phthalate “DBP”, and di-(2-Ethylhexyl) phthalate “DEHP”] into milk with significantly greater levels than milk filled into Tetra Brik. The total sensory scores were decreased significantly during storage, which was more pronounced in UHT milk filled into pouch versus Tetra Brik or stored at 25 °C versus 5 °C. It is concluded that UHT milk filled into Tetra Brik stored at 5 and 25 °C is better in terms of quality and safety indexes than such filled into a pouch.

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Section: Physicochemical Changes Of Uht Milk Along With Storagesupporting

confidence: 77%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The effects of packaging type and storage temperature on some of UHT milk quality indexes

Fayed

Sheikha

Ali

et al. 2022

Food sci. technol. int.

View full text Add to dashboard Cite

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“…The physical examinations of colostrum samples were estimated as follows: The samples' pH was determined using a pH meter in accordance with the procedure described in [7], the colostrum's specific density was determined using a Lactometer in accordance with the procedure described in [8], and the samples' viscosity was determined using a viscometer by comparing the flow rate of a known volume of colostrum to the flow rate of the same volume of water at 20 ° C [9].…”

Section: Physical Examinationsmentioning

confidence: 99%

Chemical and Physical Properties of Bovine Colostrum and the Effect of some Pasteurization Treatments on Them

Ibrahim,

Ali

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study estimated the chemical composition, physical properties, vitamins, and minerals in bovine colostrum samples and studied the effect of pasteurization at 63 °C / 30 minutes (T2) and 72 °C / 15 seconds (T3), compared to an unpasteurized sample (T1), on chemical properties (moisture, protein, fat, lactose, ash), physical properties (pH, density, viscosity), and vitamin and mineral concentrations. Pasteurization at 72 °C/15 sec more effect. T2 and T3 have 75.91% and 75.81% moisture, respectively, compared to T1’s 76.49%. T2 and T3 vs T1. T2 and T3 treatments had 12.38% and 12.24% protein, respectively, compared to 12.53% for T1. T1 had 5.71% fat, whereas T2 and T3 had 5.83% and 5.92%, respectively. T1 had 3.12% lactose, whereas T2 and T3 had 3.43% and 3.50%, respectively. T2 and T3 had 2.45% and 2.53% ash, respectively, whereas T1 had 2.15%. The pH values of T2, T3, and T1 were 6.11, 6.14, and 5.97, respectively, indicating that T2 and T3 pasteurization treatments affect the physical properties of colostrum. Density was 1.117 g/cm3 in T2 and 1.172 in T3, and 1.084 in T1. T1, T2, and T3 have viscosities of 16.71 CP, 26.47 CP, and 30.48 CP, respectively. Vitamins and minerals were high in colostrum samples on the first day of birth, but pasteurization treatments T2 and T3 decreased the concentration of fat-soluble vitamins A, E, D, and K and water-soluble B2 and B12 compared to unpasteurized. Pasteurization treatments T2 and T3 significantly decreased calcium and phosphorus concentrations compared to unpasteurized, although magnesium, iron, zinc, and sodium were unaffected.

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“…The rate of these changes is largely dependent on the storage time and temperature. They cause adverse impact on the quality of UHT milk, thus limiting consumer acceptance (Corredig and Dalgleish, 1996;Richards et al 2014;Sakkas et al 2014;Deeth and Lewis, 2017;Ranvir et al 2020b). Some of the researchers reported that during storage of UHT milk, there occurs reduction in sweet taste and development of sugary aromatic flavor (Clare et al 2005;Jensen et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical changes during processing and storage of UHT milk

Ranvir

Sharma

Gandhi

et al. 2021

IJDS

Self Cite

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In this study, physico-chemical and heat induced changes during the preparation and storage of UHT milk were evaluated. Parameters such as pH, acidity, viscosity, sedimentation, colloidal calcium (Ca), colloidal magnesium (Mg), hydroxyl methyl furfural (HMF), lactulose and color value were evaluated. During conversion of raw milk to UHT milk, there was slight increase in viscosity, colloidal Ca, colloidal Mg, HMF, lactulose and colour value, while decrease in pH value was observed. During storage of UHT processed milk there was significant (p<0.001) increase in viscosity, a value, b value, HMF and lactulose content, whereas a significant (p<0.001) decrease in pH, colloidal Ca, colloidal Mg and L value was observed. Increase in acidity, sedimentation content and formation of Maillard browning products adversely affected the quality of UHT milk. These changes were noticed more in UHT processed milk stored at 30°C vis-à-vis 5°C.

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

Cited by 14 publications

References 7 publications

The effects of packaging type and storage temperature on some of UHT milk quality indexes

The effects of packaging type and storage temperature on some of UHT milk quality indexes

Chemical and Physical Properties of Bovine Colostrum and the Effect of some Pasteurization Treatments on Them

Physico-chemical changes during processing and storage of UHT milk

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