The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

Foods

Maud Langton¹  Åse Lundh¹  MariaA. Karlsson¹  Annika Höjer²  Malin Wikström²  Fredrik Innings³ 

[1] Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. 7015, 75007 Uppsala, Sweden;Norrmejerier Ek. Förening, Mejerivägen 2, 90622 Umeå, Sweden;Tetra Pak Processing Systems AB, Ruben Rausings Gata, 22186 Lund, Sweden;

关键词: UHT milk;    interaction effects;    calcium;    citrate;    urea;    storage temperature;    storage time;    shelf-life;   

DOI  :  10.3390/foods8090418

来源: DOAJ

【 摘 要 】

The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of dairy products. The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 °C were investigated by a two-level full factorial designed study with fat separation, fat adhesion, sedimentation, color, pH, ethanol stability, and heat coagulation time as response variables. The results showed that elevated level of calcium lowered the pH, resulting in sedimentation and significantly decreased stability. Elevated level of citrate was associated with color, but the stability was not improved compared to the reference UHT milk. Elevated levels of urea or interaction terms had little effect on the stability of UHT milk. Storage conditions significantly affected the stability. In conclusion, to continue produce dairy products with high stability, the dairy industry should make sure the calcium content of raw milk is not too high and that storage of the final product is appropriate.

【 授权许可】

Unknown