2019
DOI: 10.1111/1750-3841.14514
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Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

Abstract: During storage, some factors (for example, storage duration and temperature) can affect milk stability and consumer acceptability. Thiobarbituric acid reactive substances (TBARSs), lipid classes, and fatty acid profiles in stored ultra-high temperature (UHT) milk were analyzed to assess the effects of storage time and temperature on lipid oxidation and lipolysis. With storage duration up to 12 months, the milk fat phase was separated and showed high levels of oxidation and lipolysis, manifested as increased le… Show more

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Cited by 13 publications
(6 citation statements)
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“…Similarly, in the present study, PUFA content seemed to be less affected by seasonality, as illustrated in Figure 1. In another study characterizing dairy milk destined for ultrahigh temperature treatment at a dairy plant in the same region as in this study (Luleå, Sweden), it was found that the milk contained a higher content of PUFA in July than in other months [64]. Similar results were found in a Swiss study comparing the fatty acid composition in milk delivered to dairies in the mountain regions of Switzerland in summer and winter months [8].…”
Section: Variation In Raw Milk Composition and Propertiessupporting
confidence: 86%
“…Similarly, in the present study, PUFA content seemed to be less affected by seasonality, as illustrated in Figure 1. In another study characterizing dairy milk destined for ultrahigh temperature treatment at a dairy plant in the same region as in this study (Luleå, Sweden), it was found that the milk contained a higher content of PUFA in July than in other months [64]. Similar results were found in a Swiss study comparing the fatty acid composition in milk delivered to dairies in the mountain regions of Switzerland in summer and winter months [8].…”
Section: Variation In Raw Milk Composition and Propertiessupporting
confidence: 86%
“…This phenomenon has been confirmed by numerous scientific studies that have focused on analyzing changes in the fatty acid composition of milk and its products during storage. 30 During lipolysis, free fatty acids and triglycerides are released, which negatively affects the sensory quality of dairy products. 31,32 It is common to observe the development of taste defects such as a rancid taste, which is described as bitter, off-flavored, or soapy.…”
Section: ■ Results and Discussionmentioning
confidence: 99%
“…Another key influence on lipid oxidation is the storage temperature; higher storage temperatures are more likely to lead to lipid oxidation and hence to increased accumulation of oxidation byproducts. However, lower storage temperatures can only help slow lipid oxidation but not stop the process completely [ 156 ]. Factors affecting lipid oxidation are complex and multifaceted.…”
Section: Subsequent Epa-ee Use and Its Storage Characteristicsmentioning
confidence: 99%