Changes in flavour and volatile components during storage of whole and skimmed UHT milk

Valero, E.; Villamiel, Mar; Miralles, Beatriz; Sanz, J.; Martı́nez-Castro, I.

doi:10.1016/s0308-8146(00)00203-x

Cited by 151 publications

(139 citation statements)

References 27 publications

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“…An abundance of amino acids and peptides in milk contribute directly to its flavour; however, processing treatment could cause the formation of ammonia compounds, which result in unpleasant odors [12]. Lipid oxidation is also a major cause of the development of rancid flavour and odor, and a concomitant reduction in the acceptability and nutritional quality milk [15]. Milk flavour is delicate and subtle, and can be overshadowed by off-flavours, which reduce the sensory quality and economic value of dairy products [12].…”

Section: Introductionmentioning

confidence: 99%

“…Milk flavour is delicate and subtle, and can be overshadowed by off-flavours, which reduce the sensory quality and economic value of dairy products [12]. Some distinctive volatiles have been used to identify freshness and deterioration, and to predict shelf life of milk [15]. Unfortunately, information about the changes of the particle size distribution, protein quality and volatiles of the microfiltered and pasteurized milk during shelf life is lacking.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Microfiltration on Particle Size Distribution, Volatile Compounds and Protein Quality of Pasteurized Milk during Shelf Life

Wang¹,

Zheng²,

Liu³

et al. 2015

JFNR

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The effects of microfiltration on particle size, volatiles, protein quality and proximate compositions in pasteurized milk were studied over 7 days at 4°C. Changes in proximate compositions, pH, particle size, amino acids and volatile compounds of microfiltered and pasteurized milk (MPM) and pasteurized milk (PM) were evaluated. The MPM had lower values of proteins and total solids, and possessed higher particle size compared with PM. The D10 and D50 in MPM were individually reduced by 8.3% and 3.1% from day 0 to 7, and there were no differences for the D90. Sixty-one and 65 compounds were identified in the MPM and PM, respectively. The total contents of aliphatic hydrocarbons and alcohols in MPM decreased with storage length, while those of hydrocarbons, ketones, phenols, nitrogenous compounds and sulfide in PM increased with storage time. Other compounds clearly started to increase on day 4 and were reduced markedly by day 7. After 7 days, aliphatic hydrocarbons and alcohols decreased by 21.8% and 47.3% in MPM, while hydrocarbons, ketones and sulfide increased by 57%, 5.4% and 35.4% in PM, respectively. At the same storage time, the hydrocarbons, alcohols, aldehydes, acid and ketones were less in MPM than in PM. MPM had higher EAAI, BV and ePER values. These highlighted that microfiltration changes the compositions of volatiles and improves protein quality and stability during MPM shelf life.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Microfiltration on Particle Size Distribution, Volatile Compounds and Protein Quality of Pasteurized Milk during Shelf Life

Wang¹,

Zheng²,

Liu³

et al. 2015

JFNR

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“…Determination of amino-acids and peptides soluble in 10% tri-chloroacetic acid Juffs (1975) Determination of non-casein nitrogen soluble at pH 4.6 Valero et al (2001) Casein and total proteins ratio Ma et al (2003 ) Titration Formol titration Juffs (1975) Diameter of cleared zones was measured at wells of diameter 9 mm (contained 30 µl of sample) in the GTY agar with 10% vol. of sterile milk added before pouring onto plates (GTY-M).…”

Section: Methodsmentioning

confidence: 99%

Problems with detection of proteolytic microorganisms and their undesirable activities in milk

Němečková¹,

Pechacova²,

Roubal³

2009

Czech J. Food Sci.

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Abstract:Occurrence of proteolytic enzymes in milk is often associated with technological problems and sensory, rheological and functional defects of final dairy products. Thus, the simple, cost-effective and available laboratory method for evaluation of undesirable proteolysis risk is needed. In our work we have tested cultivation plate methods and chemical methods (formol titration, ammonium reflectometric determination, the Kjeldahl method, the agarwell diffusion assay and spectrofotometry after cleavage of azo-casein) to choose the proper ones which can provide information on undesirable proteolytic changes especially in raw milk. Although the microbiological analyses cannot detect enzymes indigenous to milk, but only the quantity of producers of microbial enzymes, they seem to be the most acceptable, particularly usage of the Glucose-Trypton-Yeast Extract agar with 10% vol. of sterile milk added before pouring onto plates (incubation at 30°C for 72 h). The chemical methods are not sensitive enough to analyse the real milk samples.

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“…The fat content of milk influences the shelf life of stored UHT milk [11][12][13] . Whole milk (WM) appears to undergo lower levels of proteolysis 11,12 and contain less Maillard reaction products 13 during storage as compared to skim milk (SM).…”

Section: Introductionmentioning

confidence: 99%

Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk

Grewal

Chandrapala

Donkor

et al. 2017

Journal of Dairy Science

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Accelerated shelf life testing is applied to a variety of products to estimate keeping quality in a short period of time. The industry has not been successful to apply this approach to UHT milk due to a number of chemical and physical changes of milk proteins that take place during processing and storage. These changes were investigated applying accelerated shelf life principles on UHT milk samples containing 2 different fat levels using native-and SDSpolyacrylamide gel electrophoresis. UHT skim (SM) and whole milk (WM) samples were stored at 20, 30, 40 and 50 °C for 28 days. Irrespective of fat content, UHT treatment had a similar effect on electrophoretic patterns of milk proteins. At the start of testing, proteins were crosslinked mainly through disulphide and non-covalent interactions. However, storage at and above 30 °C enhanced protein crosslinking more via covalent interactions. Extent of aggregation appeared to be influenced by fat content as WM contained a greater amount in comparison to that in SM implying aggregation via melted and/or oxidised fat. Based on reduction in loss in absolute quantity of individual proteins, covalent crosslinking in WM was facilitated manly through deamidated residues and products of lipid oxidation, while Maillard and dehydroalanine products were the main contributors involved in protein changes in SM.Protein crosslinking appears to follow a different pathway at higher temperatures (≥ 40 °C) to that at lower temperatures, which may make it very difficult to extrapolate these changes to predict protein crosslinking at lower temperatures.

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Changes in flavour and volatile components during storage of whole and skimmed UHT milk

Cited by 151 publications

References 27 publications

Impact of Microfiltration on Particle Size Distribution, Volatile Compounds and Protein Quality of Pasteurized Milk during Shelf Life

Impact of Microfiltration on Particle Size Distribution, Volatile Compounds and Protein Quality of Pasteurized Milk during Shelf Life

Problems with detection of proteolytic microorganisms and their undesirable activities in milk

Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk

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