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Chapter 773

The effect of ultra high temperature processing on the proteins of whole milk

Morgan, J.N.; Mangino, M.E.

Journal of Dairy Science 62(Suppl 1): 229

1979

ISSN/ISBN: 0022-0302
Accession: 000772956
Milk was preheated to 65.6, 73.9 or 82.2 deg C and then processed by steam injection at 1 of 5 temp. between 137.8 and 154.4 deg C for 1.5, 3.4 or 9 s. Heat treatment resulted in a large decrease in centrifugal whey N while the ratio of sulphydryl groups to proteins in the casein fraction increased. At the highest levels of heat treatment, whey N and sulphydryl levels began to increase.

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Related References

Turner, L.G.; Swaisgood, H.E.; Hansen, A.P. 1978: Interaction of lactose and proteins of skim milk during ultra high temperature processing Journal of Dairy Science 61(4): 384-392
Burton, H. 1980: An introduction to the ultra-high-temperature processing of milk and milk products International conference on UHT processing and aseptic packaging of milk and milk products: 1-20
Alleyne, M.C.; Mcmahon, D.J. 1994: Immunolocalization of caseins and whey proteins in milk at various stages of treatment from fresh whole milk to ultra-high temperature sterilized ultrafiltered milk concentrate Journal of Dairy Science 77(Suppl 1): 31
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Hansen, A.P.; Swartzel, K.R.; Giesbrecht, F.G. 1980: Effect of temperature and time of processing and storage on consumer acceptability of ultra high temperature steam injected whole milk Journal of Dairy Science 63(2): 187-192
Burton, H. 1983: Ultra-high temperature milk processing plants and some of their characteristics Indian dairyman 35(7): 409-419
Prakash, S.; Huppertz, T.; Karvchuk, O.; Deeth, H. 2010: Ultra-high-temperature processing of chocolate flavoured milk Journal of Food Engineering 96(2): 179-184
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Wood, T.M.; Benson, G.A.; Carawan, R.A. 1985: Ultra-high-temperature fluid milk processing costs Economics Research Report, Department of Economics and Business, North Carolina State University 50: 84
Prakash,S.; Huppertz,T.; Karvchuk,O.; Deeth,H. 2010: Ultra-high-temperature processing of chocolate flavoured milk Journal Of Food Engineering: 2, 179-184
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Rossihina, G.A.; Mastakov, N.N.; Seleznev, V.I. 1969: Effect of ultra-high temperature processing of milk on its vitamin content Mol. Prom, 5, 21-22
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Swartzel, K.R. 1983: Tubular heat exchanger fouling by milk during ultra high temperature processing Journal of Food Science 48(5): 1507-1511
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