Effect of Various Direct Ultra-High Temperature Heat Treatments on Flavor of Commercially Prepared Milks

Rerkrai, S.; Jeon, I.J.; Bassette, R.

doi:10.3168/jds.s0022-0302(87)80252-7

Cited by 59 publications

(37 citation statements)

References 18 publications

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“…An increase in methyl ketones with the increase in the severity of heat treatment was observed by Contarini and Povolo (2002) and by Contarini et al (1997) who suggested that these compounds are associated with the development of staleheated flavor in UHT milk. During storage an increase (Po0.05) in 2-heptanone and 2-nonanone was observed, according to previous studies on UHT milk which showed that the increase of ketones during storage is dependent upon storage temperature and ketone chain length, being more pronounced as the ketone chain length increases (Contarini et al, 1997;Rerkrai, Jeon, & Bassette, 1987).…”

Section: Identification Of Volatile Compoundssupporting

confidence: 85%

Characterization of volatile compounds in ultra-high-pressure homogenized milk

Pereda

Jaramillo

Quevedo

et al. 2008

International Dairy Journal

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Section: Identification Of Volatile Compoundssupporting

confidence: 85%

Characterization of volatile compounds in ultra-high-pressure homogenized milk

Pereda

Jaramillo

Quevedo

et al. 2008

International Dairy Journal

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“…Moreover, the statistical analysis indicated that the storage period had a significant effect on titratable acidity in all batches these results were in agreement with Fink andKessler, (1986), Mehanna Gone (1988) they found that there was a progress relation between the acidity of UHT milk samples and storage time. Rerkrai et al, (1997) reported that the increase in acidity were slightly greater in UHT samples stored at room temperature than that stored under refrigeration. While Kawady (2004) concluded that the milk type and storage temperature had no significant effect on acidity, while storage period had significant effect on acidity.…”

Section: Results and Discussion The Chemical Analysis Of Uht Milk Durmentioning

confidence: 99%

Effects of Storage on Some Physico-Chemical Characteristics of UHT Milk Stored at Different Temperature

2014

Alexandria Science Exchange Journal: An International Quarterly

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Raw milk for UHT processing at commercial dairy plant was collected from well managed dairy farms. The milk was processed by direct system and heated at 143-145ºC for 3-5 S , then aseptically packed. Three different batches of UHT milk were used in this study. Samples of UHT milk were analysed after processing and during storage at 4, 22 and 37ºC ± 2°C for 6 months. The changes in pH, acidity as lactic acid, total solids, viscosity, fat content, electrical conductivity, specific gravity nonprotein nitrogen, non-casein nitrogen total and soluble calcium, magnesium, citrate, and phosphorus during storage were studed. The samples were analysed at 0,30,60,90,120,150 and 180 days for the physico-chemical proportes of milk. Values indicate an increase in acidity,viscocity,NCN,NPN, soluble calcium magnesium citrate and phosphate.The results showed after statistically analysis that there is a significant affect of storage period and storage temperature on pH, titratable acidity, nonprotein-nitrogen, non-casein nitrogen, viscosity, soluble and colloidal calcium and phosphate, soluble magnesium and citrate. There are a significant decrease in pH, electrical conductivity, by increasing storage period, with increasing in acidity ratio, non-protein-non-casein nitrogen and viscosity.

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“…Preferably, the sensory evaluation would have been conducted for differences in flavour rather than odour, since the human sense of smell has a poor ability to discriminate intensity levels. 31 Previous researchers have demonstrated that volatile carbonyl concentrations in UHT milk can be correlated with stale flavour scores, 11 and sensory analysis based on flavour would better reflect the way in which the product is perceived when consumed. However, lack of regulatory approval for the prototype OSFL used in this work precluded the use of taste-testing.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…[4][5][6] Lipid oxidation in the milk produces methyl ketones and saturated aldehydes which contribute to this stale flavour. [7][8][9][10][11] Initial concentrations of these carbonyl compounds are generally greater in UHT milk that has been indirectly processed rather than directly processed. …”

mentioning

confidence: 99%

Active packaging of UHT milk to prevent the development of stale flavour during storage

Perkins

Zerdin²,

Rooney³

et al. 2006

Packag Technol Sci

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Indirectly processed UHT milk was packaged in IntaseptTM aseptic pouches with (treatment) or without (control) oxygen-scavenging film and stored for 14 weeks at 26 ± 0.3°C. Samples were analysed at 0, 4, 8 and 14 weeks for dissolved oxygen, stale flavour volatiles (methyl ketones and aldehydes) and free fatty acids. Discriminative subjective analysis of odour by a consumer panel was also conducted. The oxygen-scavenging film was shown to significantly (p < 0.05) reduce dissolved oxygen content by 23-28% during storage. Significant reductions of 23-41% were also observed for some stale flavour volatiles, including three methyl ketones and two aldehydes. Free fatty acid levels remained far below threshold values, indicating that lipolytic rancidity would not interfere with the subjective analysis. However, the consumer panel failed to detect a significant difference in odour between the treatment and control samples. INTRODUCTIONUHT milk has been shown to have a flavour that is undesirable to many consumers. 1-3Some researchers attribute this mainly to the development of a 'stale' or 'oxidized' flavour defect that arises within a month of storage and increases in intensity as time progresses. [4][5][6] Lipid oxidation in the milk produces methyl ketones and saturated aldehydes which contribute to this stale flavour. [7][8][9][10][11] Initial concentrations of these carbonyl compounds are generally greater in UHT milk that has been indirectly processed rather than directly processed. 12Previous attempts at preventing stale flavour formation in UHT milk have included the addition of antioxidants such as ascorbic acid, 4 butylated hydroxy anisole (BHA) 6 and bioflavanoids. 13 An alternative is active packaging incorporating oxygen scavengers. In the past, this has usually been in the form of sachets inserted into the food package. For liquid foods it is preferable to have the scavenger incorporated into the package itself to allow for a greater contact surface with the product.14 Maloba et al. 15 have used an oxygenscavenging film containing polyfuryloxirane to improve the oxidative stability of sunflower oil. In other studies, a film containing a reducible organic compound was used to scavenge oxygen from yoghurt in order to improve the viability of probiotic bacteria, 16 and a similar oxygen-scavenging film was used to decrease the rate of ascorbic acid loss in orange juice. 17The aim of this investigation was to modify a commercially available aseptic package to include an oxygen-scavenging film, and monitor its effect on stale flavour volatiles during ambient storage when used to package indirectly UHT-processed full-cream milk. EXPERIMENTAL Preparation of packagingSample packaging consisted of Intasept TM (VisyPak, Melbourne, VIC, Australia) gusseted pouches (340 × 225 mm) comprising a metallized polyester(PET)/linear low-density polyethylene(LLDPE) outer web and a LLDPE inner web. Half of the pouches were modified to incorporate a prototype ZerO 2 TM oxygen scavenging film laminate (OSFL). The OSFL was inserted...

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Effect of Various Direct Ultra-High Temperature Heat Treatments on Flavor of Commercially Prepared Milks

Cited by 59 publications

References 18 publications

Characterization of volatile compounds in ultra-high-pressure homogenized milk

Characterization of volatile compounds in ultra-high-pressure homogenized milk

Effects of Storage on Some Physico-Chemical Characteristics of UHT Milk Stored at Different Temperature

Active packaging of UHT milk to prevent the development of stale flavour during storage

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