Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants

Tran, Hue T.; Datta, Nivedita; Lewis, Mary; Deeth, Hilton C.

doi:10.1016/j.idairyj.2008.01.006

Cited by 37 publications

(9 citation statements)

References 14 publications

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“…These denatured whey proteins formed very large molecular proteins with molecular weight >250 kDa. This result was consistent with the former study of Tran et al (2008) that indirect UP causes 98 to 100% denaturation of β-LG and 74% denaturation of α-LA, whereas HTST pasteurization only denatures 5 to 15% of β-LG (Griffiths, 2010). It also agreed with the results of Lee et al (2017), who reported approximately 20% serum protein denaturation from HTST milk and approximately 70% from UP milk.…”

Section: Discussionsupporting

confidence: 93%

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

Joyner

Carter

et al. 2018

Journal of Dairy Science

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Fluid milk may be pasteurized by high-temperature short-time pasteurization (HTST) or ultrapasteurization (UP). Literature suggests that UP increases milk astringency, but definitive studies have not demonstrated this effect. Thus, the objective of this study was to determine the effects of pasteurization method, fat content, homogenization pressure, and storage time on milk sensory and mechanical behaviors. Raw skim (<0.2% fat), 2%, and 5% fat milk was pasteurized in duplicate by indirect UP (140°C, 2.3 s) or by HTST pasteurization (78°C, 15 s), homogenized at 20.7 MPa, and stored at 4°C for 8 wk. Additionally, 2% fat milk was processed by indirect UP and homogenized at 13.8, 20.7, and 27.6 MPa and stored at 4°C for 8 wk. Sensory profiling, instrumental viscosity, and friction profiles of all milk were evaluated at 25°C after storage times of 1, 4, and 8 wk. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy were used to determine protein structural changes in milk at these time points. Fresh HTST milk was processed at wk 7 for wk 8 evaluations. Ultrapasteurization increased milk sensory and instrumental viscosity compared with HTST pasteurization. Increased fat content increased sensory and instrumental viscosity, and decreased astringency and friction profiles. Astringency, mixed regimen friction profiles, and sensory viscosity also increased for UP versus HTST. Increased storage time showed no effect on sensory viscosity or mechanical viscosity. However, increased storage time generally resulted in increased friction profiles and astringency. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy showed increased denatured whey protein in UP milk compared with HTST milk. The aggregates or network formed by these proteins and casein micelles likely caused the increase in viscosity and friction profiles during storage. Homogenization pressure did not significantly affect friction behaviors, mechanical viscosity, or astringency; however, samples homogenized at 13.8 MPa versus 20.7 and 27.6 MPa showed higher sensory viscosity. Astringency was positively correlated with the friction coefficient at 100 m/s sliding speed (R = 0.71 for HTST milk and R = 0.74 for UP milk), and sensory viscosity was positively correlated with the mechanical viscosity at a shear rate of 50 s (R = 0.90). Thus, instrumental testing can be used to indicate certain sensory behaviors of milk.

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Section: Discussionsupporting

confidence: 93%

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

Joyner

Carter

et al. 2018

Journal of Dairy Science

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“…HT, ESL, and UHT preheating treatments include the heating, holding, and cooling stages. In the indirect heating system, the heating and cooling stages usually last a long time and lead to chemical changes in milk products (Tran et al, 2008). The overall heat penetration in milk with ESL and UHT is much greater than that with HT (Browning et al, 2001;Li et al, 2021).…”

Section: Cluster Analysis Of Three Stages Of Maillard Reaction Indicatorsmentioning

confidence: 99%

Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions

Jia

Wang

et al. 2021

Journal of Food Science

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The chemical properties and quality of milk powder and reconstituted milk can be changed by preheating treatment during milk powder processing. The effect of preheating conditions (low-temperature pasteurization [LT], high-temperature pasteurization [HT], extended shelf-life [ESL], ultrahigh-temperature [UHT], and in-container sterilization [CS]), on furosine, furfural compounds, and advanced glycation end products were investigated in milk powders and reconstituted milk. The results revealed that Maillard reaction indicators were affected by preheating intensity; contents of furosine, 5hydroxymethylfurfural (HMF), 2-furfural, Nε-(carboxymethyl)lysine (CML), andNε-(carboxyethyl)lysine (CEL) increased, whereas lysine and 5-methyl-furfural (MF) decreased in both milk powder and reconstituted milk with an increase in the intensity of preheating. CML and CEL contents in reconstituted milk increased by 1.7-to 2.4-fold and 1.3-to 1.6-fold, respectibely. The content of CML and CEL in high-preheating powders was 11%-34% and 18%-123% higher than that in LT samples, respectively. Compared with milk powder, furosine was reduced by 22%-55% and MF by 57%-69% in reconstituted milk; HMF increased by 12%-52%, CML and CEL increased 1.7-2.4 times and 1.3-1.6 times, respectively. A superposition effect was observed between preheating intensity and heat process times, which increased the content of Maillard reaction products.

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“…Especially in UHT processing, the heating up and cooling times play an important role for the achievement of the necessary inactivation of the spores. Examples for temperature profiles of UHT processes actually used in dairy manufacturing were given by Tran et al (2008). In industrial indirect UHT plants, the heating up took up to 200 s, while the holding time was only a few seconds long.…”

Section: Line Of Equal Effectmentioning

confidence: 99%

Thermal resistance of aerobic spore formers isolated from food products

Witthuhn¹,

Lücking²,

Atamer³

et al. 2011

International Journal of Dairy Technology

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Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants

Cited by 37 publications

References 14 publications

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions

Thermal resistance of aerobic spore formers isolated from food products

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