Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Karlsson, Matilda; Langton, Maud; Innings, Fredrik; Malmgren, Bozena; Höjer, Annika; Wikström, Malin; Lundh, Åse

doi:10.1016/j.heliyon.2019.e02431

Cited by 45 publications

(28 citation statements)

References 27 publications

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“…On the last day of the DMD, the sweet cream maintained sensory quality. Similarly, this was observed in the research conducted by Karlsson et al [41], whose results confirmed that refrigerated or ambient storage temperatures were conditions that gave good sensory properties for UHT milk. Only small flavour deviations were found after long-term storage at 4 and 20 • C. Nevertheless, significant changes were observed regarding the sensory characteristics of the sweet cream in the samples that had been stored for 6 months.…”

Section: Discussionsupporting

confidence: 85%

Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

et al. 2020

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Reducing food waste throughout the agri-food chain, as well as sustainable food choices by consumers, can contribute to more efficient resource management. In addition, food insecurity (FI), a socio-economic inability to obtain appropriate quality food in sufficient amounts, still exists. To provide scientific data related to FI, i.e., by reducing food waste, the aim of this pioneering study was to evaluate selected food quality components of food at the end of the date of minimum durability and during the following 6 months of storage. Food safety and sensory attractiveness of the products were taken into consideration. Food safety measurements included microbiological quality, water activity and pH analysis. Sensory attractiveness was evaluated by the quantitative descriptive analysis (QDA) and instrumental analysis. The evaluated foodstuffs were characterised by good sensory quality and safety on the last day of minimum durability. This condition was maintained for up to 3 months of storage. However, after 6 months, significant sensory changes were found, which disqualified the products. The obtained results provide the basis for establishing guidelines that will facilitate the organisation of traders and food banks as well as consumers to make a decision not to throw food but eat or transfer it for social purposes. Sustainability 2020, 12, 3187 2 of 22The prevention of food losses is of high relevance from an economic point of view [3]. Furthermore, this wasting contributes to excess consumption of freshwater and fossil fuels which, along with methane and CO 2 emissions from composting food, impacts global climate change [5].In addition, there is a serious problem in large parts of the world, especially in developing countries, which is defined as food insecurity (FI), which means a socio-economic inability to obtain appropriate quality food in sufficient amounts [6]. This is also a problem in developed regions [7]. According to Jones [8], 3.5% of people in Europe in 2014 were considered severely food insecure (6.3% with moderate FI and 16.0% with mild FI). In North America, 4.9% of people are considered severely food insecure (6.3% with moderate FI and 10.6 % with mild FI). In Australia and New Zealand 3.3% of people are considered severely food insecure (5% with moderate FI and 11.3 % with mild FI) [8].In the EU, 79 million EU citizens live below the poverty line [9]. In the ranking of the Global Food Security Index prepared by the Economist Intelligence Unit commissioned by DuPont, Poland was ranked 27th (113 countries) with a score of 74.1 points (100 points maximum). According to the report, 5% of the Polish population is malnourished (approximately 1.9 million people) (prevalence of undernourishment) and the intensity of food deficiency is 8 kcal/person/day (intensity of food deprivation) [10]. One solution to this problem is the donation and redistribution of unwanted or unsold food to people in need. This process of food reallocation to low-income people is called food rescue nutrition. Food redistrib...

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Section: Discussionsupporting

confidence: 85%

Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

et al. 2020

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“…Storage time and storage temperature were not part of the full factorial designed model to evaluate the effects of calcium, citrate, and urea. However, it is know that storage temperature and storage time affect the stability of UHT milk [19]. Our results show that independent of storage temperature, storage time was closely connected to fat separation and fat adhesion, i.e., the longer the storage, the more fat was floating on the surface and adhering to the package (Figure 2).…”

Section: Resultsmentioning

confidence: 65%

“…Fat separation, fat adhesion, sediment formation, and color were measured as described in Karlsson et al [19]. Fat separation was defined as the thickness of the cream layer floating on the surface and rated on a four-graded scale, i.e., no visual cream layer, waves of cream, a surface completely covered with fat or lumps/clots of fat.…”

Section: Methodsmentioning

confidence: 99%

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The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

Karlsson

Lundh

Innings

et al. 2019

Foods

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The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of dairy products. The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 °C were investigated by a two-level full factorial designed study with fat separation, fat adhesion, sedimentation, color, pH, ethanol stability, and heat coagulation time as response variables. The results showed that elevated level of calcium lowered the pH, resulting in sedimentation and significantly decreased stability. Elevated level of citrate was associated with color, but the stability was not improved compared to the reference UHT milk. Elevated levels of urea or interaction terms had little effect on the stability of UHT milk. Storage conditions significantly affected the stability. In conclusion, to continue produce dairy products with high stability, the dairy industry should make sure the calcium content of raw milk is not too high and that storage of the final product is appropriate.

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“…Storage temperature may cause a change in the number and mutual proportions of lactic acid bacteria to the typical composition for the yoghurt, thus to its acidification and pH [16]. The recommended storage temperature of yoghurt ranges from 1°C to 8°C, but its stability may be extended by storing at 4°C or less during the whole shelf life [17]. The easiest and most efficient way of prolonging food shelf-life is to use natural or artificial preservatives; however, evidence indicates that most artificial preservatives damage the human body in various degrees [18].…”

Section: Introductionmentioning

confidence: 99%

Extended Storage of Yoghurt by Using Water Extract of Coriander Seeds

Jameel¹,

Mohammed²

2020

JFNR

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The objective of this study was to evaluate the effects of coriander seed extract on the chemical and sensory properties of yoghurt during storage. Coriander seed extract was incorporated in yoghurt at different concentrations, 18 mg/ml (T1C1), 36 mg/ml (T2C2), and 54 mg/ml (T3C3), while a sample without extract (T0C0) was used as a control. Samples were stored at 4°C and were assessed every seven days. The values of lactose, fat, pH, protein, tyrosine, acid degree value, acid value, free fatty acid, and sensory properties for all samples containing extract give higher scores than those of yoghurt without extract. Chemical and sensory evaluations of the yoghurt without plant extract revealed a significant degradation beyond days 28 of storage due to high acidity, and an unpleasant flavour. By contrast, the concentrations of 18, 36 and 54 mg/ml, were shown to have remarkable preservation activity in yoghurt at 42 days. The formulation T3C3, fortified with coriander seed extract at 54 mg/ml, had the highest value in preserving the chemical properties of yoghurt after 42 days, compared with formulas T1C1 and T2C2, which contained 18 mg/ml and 36 mg/ml respectively. Results suggest that coriander extract can be added to dairy products as a natural food preservative, to improve stability during storage.

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Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Cited by 45 publications

References 27 publications

Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

Extended Storage of Yoghurt by Using Water Extract of Coriander Seeds

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