Ultracentrifugation Studies of Milk Heated to Sterilization Temperatures

Wilson, H.K.; Herreid, E.O.; Whitney, R.McL.

doi:10.3168/jds.s0022-0302(60)90139-9

Cited by 16 publications

(9 citation statements)

References 10 publications

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“…Studies have been made to determine what factors influence sedimentation. Wilson et al (1960) showed using ultracentrifugation, that as the overall severity of the heat treatment was increased, the amount of sediment increased. ThomC et al (1964) determined that sediment increased as sterilizing temperature increased in the range 140-15O'C and that a 4 set holding time produced the maximum amount of sediment.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Ultra High Temperature Processing and Storage Conditions on Rates of Sedimentation and Fat Separation of Aseptically Packaged Milk

Ramsey

Swartzel

1984

J Food Science

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Rates of sedimentation and fat separation were determined for stored UHT treated milk. For each of three thermal treatments used for indirect and direct heating, homogenization pressures were 0, 10.34, or 20.68 MPa. Storage temperatures were 7, 22 and 35°C. Initial sediment deposits were greater for the direct system. Sedimentation increased with increased heat, treatment and/or storage temperature but decreased as homogenization pressure increased. The indirect system had higher activation energies for sedimentation for all homogenization pressures. Fat separation rates tended to increase with increased storage temperature. The direct system tended to produce more sediment and less fat separation than the indirect system for a given thermal treatment.

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Section: Introductionmentioning

confidence: 99%

“…Although no standard spore has been adopted, Westhoff (198 I) cited three different spores which have been used to define S.E. Wilson et al (1960) found that at 4.4"C storage, more sediment was formed than at 21.2"C or 37.8"C storage temperature. They also found sedimentation decreased during storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultra High Temperature Processing and Storage Conditions on Rates of Sedimentation and Fat Separation of Aseptically Packaged Milk

Ramsey

Swartzel

1984

J Food Science

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“…This could be caused by reduction in protein due to denamration by heat. Similarly, Wilson et al (1960) found that the sediment increased with severity of heat treatment of whole milk.…”

Section: Microbiological Qualitymentioning

confidence: 93%

UHT‐Sterilized Peanut Beverages: Changes in Physicochemical Properties during Storage

Rustom

López-Leiva

Nair

1995

Journal of Food Science

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Strawberry-flavored and chocolate-flavored peanut beverages were produced in a pilot plant, LJHT sterilized at 137°C for 4 set and 20 set, asenticallv filled and stored at 5. 20 or 35°C. Microbioloaical and nhvsicochemical properties of the beverages were periodical& assessed ior up to 6 mos. No microbial growth was observed. The pH decreased while homogenization and sedimentation indices increased with time in all beverages at all temperatures. Color lightness decreased during the first 6 wk and remained constant afterwards. Viscosity of strawbenyflavored beverage was constant whereas chocolate-flavored beverages gelled after 19 wk at all temperatures. Proteolysis was <6% in gelled beverages.

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“…Post treatment contaminants in UHT milk may be either spores, which would not be expected to be heat resistant enough to survive the heat treatment or nonheat‐resistant vegetative organisms. Organisms of the 1st type will probably have entered from the ineffectively sterilized plant downstream from the heat treatment stage of the process, which includes spores of Bacillus cereus (Wilson and others 1960; Davies 1975) and Bacillus licheniformis (Wilson and others 1960). Organisms of the 2nd type will probably have entered through a poorly sealed container after aseptic filling (Hassan and others 2009).…”

Section: Postprocess Contamination Concerns In Uht Milkmentioning

confidence: 99%

UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

Chavan¹,

Chavan²,

Khedkar³

et al. 2011

Comp Rev Food Sci Food Safe

111

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Abstract:The demand for ultra-high-temperature (UHT) processed and aseptically packaged milk is increasing worldwide. A rise of 47% from 187 billion in 2008 to 265 billon in 2013 in pack numbers is expected. Selection of UHT and aseptic packaging systems reflect customer preferences and the processes are designed to ensure commercial sterility and acceptable sensory attributes throughout shelf life. Advantages of UHT processing include extended shelf life, lower energy costs, and the elimination of required refrigeration during storage and distribution. Desirable changes taking place during UHT processing of milk such as destruction of microorganisms and inactivation of enzymes occur, while undesirable effects such as browning, loss of nutrients, sedimentation, fat separation, cooked flavor also take place. Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf life. Significant factors that influence the onset of gelation include the nature of the heat treatment, proteolysis during storage, milk composition and quality, seasonal milk production factors, and storage temperature. This review is focused on the types of age gelation and the effect of plasmin activity on enzymatic gelation in UHT milk during a prolonged storage period. Measuring enzyme activity is a major concern to commercial producers, and many techniques, such as enzyme-linked immunosorbent assay, spectrophotometery, high-performance liquid chromatography, and so on, are available. Extension of shelf life of UHT milk can be achieved by deactivation of enzymes, by deploying low-temperature inactivation at 55• C for 60 min, innovative steam injection heating, membrane processing, and high-pressure treatments.

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Ultracentrifugation Studies of Milk Heated to Sterilization Temperatures

Cited by 16 publications

References 10 publications

Effect of Ultra High Temperature Processing and Storage Conditions on Rates of Sedimentation and Fat Separation of Aseptically Packaged Milk

Effect of Ultra High Temperature Processing and Storage Conditions on Rates of Sedimentation and Fat Separation of Aseptically Packaged Milk

UHT‐Sterilized Peanut Beverages: Changes in Physicochemical Properties during Storage

UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

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