Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

Abstract

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP),

Age group determines the acceptability of protein derived off-flavour

“…Currently, many younger consumers aim to increase their protein intake for health or athletic reasons ( Hartmann and Siegrist, 2016 , Sung and Choi, 2018 , Whitehouse and Lawlis, 2017 ). Dairy-protein ingredients such as dry powder concentrates, or ready to drink high-protein beverages, are a popular choice for many ( Singh, 2020 , Singh et al, 2019 ). Thermal treatment is frequently used to prolong shelf life and ensure consumer safety of these high-protein products ( Singh, 2020 ) but this can result in the formation of undesirable flavours ( Al-Attabi et al, 2008 , Cadwallader, 2016 , Zabbia et al, 2012 ).…”

Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

“…A complete description and flow diagram showing different parts of the UHT plant can be found in Singh et al. (2019a, b). In the UHT plant, samples were preheated to 95 °C for 8 s and then sterilized at 145 °C for 5 s. The volumetric flow rate of the product was kept at 120 mL/min (2 × 10 −6 m 3 /s) at the beginning of the UHT run.…”

“…Change in the overall heat transfer coefficient (OHTC) was calculated by recording changes in preheating and sterilization temperatures during a UHT run and was used to monitor the fouling behavior of the samples as described in Singh et al. (2019a, 2019b). All experiments were conducted in duplicate and the results presented are the average of two runs.…”

“…The product channel was blocked due to severe fouling. If none of the above scenarios stopped UHT processing, the experiment was terminated after 120 min has elapsed into the UHT run and the sample was considered UHT stable (Singh et al., 2019a, b).…”

“…This problem was addressed in our previous work. It was found that the “reconstituted MPC (RMPC)” up to 14% protein content can be successfully UHT processed without any notable fouling impairing its UHT processing (Singh, Prakash, Bhandari, & Bansal, 2019a). Additionally, high protein dispersions with increased amounts of whey proteins prepared from RMPC and reconstituted WPC (RWPC) were also successfully UHT processed (casein‐whey protein mixtures containing 50% caseins and 50% whey proteins) (Singh, Prakash, Bhandari, & Bansal, 2019b).…”