Origin of haloacetic acids in milk and dairy products

Cardador, María José; Gallego, Mercedes

doi:10.1016/j.foodchem.2015.10.011

Cited by 12 publications

(1 citation statement)

References 17 publications

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“…In Colombia, this chain is composed of two main links: production of raw milk and a wide range of dairy products, where the principal is the pasteurized milk [1]. This represents an important source of nutrients needed for growth and infant health care in adults [2]; however, it is affected by many factors involved in the loss of their original quality [3]. Therefore, it is vital to determine the lifetime of dairy products, in order to know the time period during which the food remains suitable for consumption from the health point of view, maintaining its sensory characteristics, functional and nutritional above quality limits previously established as acceptable [4] [5].…”

Section: Introductionmentioning

confidence: 99%

Computer-aided determination of lifetime of pasteurized whole-milk via casein degradation kinetics

González-Delgado¹,

Canencia²,

Pinzon³

et al. 2017

ces

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Maintaining food quality is a priority due to it is the basis of products acceptability from the consumer. In this regard, the lifetime of full-cream pasteurized milk stored under refrigeration at different temperatures (7, 15, 20 and 28 C) was calculated using computer-aided tools, applying the chemical kinetics of casein degradation and a mathematical model based on the Arrhenius equation. During a period of time, pH values were monitored until sample rejection was corroborated by a sensory panel. The information collected allowed calculating kinetic parameters (k, EA, Q10 and pre-exponential factor) by lineal regression using Statgraphics Centurion XV. Monitoring pH and casein concentration variables through time showed a negative impact on the quality and durability of full-cream pasteurized milk as the temperature was increased. It was found that both models give an appropriate approach to predict the lifetime of full-cream pasteurized milk, with an average variation of16.2 % at 7, 15 and 28°C. In this sense, at 4 °C pasteurized whole milk has a lifetime of 13.83 days.

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