+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Reconstituted UHT-treated milk: Effects of raw milk, powder quality and storage conditions of UHT milk on its physico-chemical attributes and flavour



Reconstituted UHT-treated milk: Effects of raw milk, powder quality and storage conditions of UHT milk on its physico-chemical attributes and flavour



International Dairy Journal 7(2-3): 129-140



Reconstituted, UHT-processed milk was produced from whole milk powders that were manufactured from fresh (control) or stored (4 +- 1 degree C, 48 +- 2 h) raw milk and stored for different periods at 25 +- 1 degree C. Lipolytic and proteolytic activities, physico-chemical and flavour changes and gelation in UHT milk during storage at 3 +- 1 degree C or 25 +- 1 degree C for up to 6 months were investigated in relation to the biochemical status of raw milk and whole milk powder. The green-red and blue-yellow components of colour and the non-protein nitrogen content of UHT milk increased, while pH and colour lightness decreased with storage; the rate of change being greater at higher storage temperature. Sediment increased with longer storage period, but was independent of storage temperature. With longer storage at both 3 +- 1 degree C and 25 +- 1 degree C, greater sediment and lower pH were observed in UHT milk processed from older milk powders. Rates of enzymatic and oxidative reactions appeared greater in UHT milk stored at 25 +- 1 degree C and in those processed from older powders and contributed to the development of off-flavours in UHT milk with a prolonged storage period. Gelation was observed only at 25 +- 1 degree C. Lipases and proteinases were reactivated during storage and their activity was greater in UHT milk processed from powder manufactured from stored raw milk. The taste of reconstituted UHT milk was affected more by lipolysis than by proteolysis.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 009308017

Download citation: RISBibTeXText


Related references

Effects of packaging conditions on the quality of whole milk powder: I. Changes in physico-chemical properties during storage. Korean Journal of Animal Sciences 36(1): 90-99, 1994

The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner spray process. III. Chemical, enzyme vitamin determinations. B. Vitamin stability : with observations on flavour development in the reconstituted milks. Dairy Res, 14: 1/2, 116-159, 1945

A study on the quality changes of whole market milk by storage conditions in Korea. II. Microbiological and chemical changes of UHT treated milk. Korean Journal of Veterinary Public Health 25(3): 201-209, 2001

Physico-chemical changes in whole milk powder during different storage conditions. Bulletin Of University Of Agricultural Sciences And Veterinary Medicine Cluj Napocaulture: 2, 400-404, 2008

A method of improving the flavour qualities of milk reconstituted from oxidized milk powder. Br. Pat, 1,028,726,, 1966

Method of improving the flavour of milk reconstituted from oxidized milk powder. U.S. Pat, 3 329 505,, 1967

Investigation of the effects of season, milking region, sterilisation process and storage conditions on milk and UHT milk physico-chemical characteristics a multidimensional statistical approach. Dairy Science & Technology: 3, 291-312, 2008

Investigation of the effects of season, milking region, sterilisation process and storage conditions on milk and UHT milk physico-chemical characteristics: a multidimensional statistical approach. Dairy Science and Technology 88(3): 291-312, 2008

Studies on the effects of psychrotrophic bacteria on milk quality. V. Relationship between quality tests and flavour deterioration of market milk, laboratory pasteurized milk and Pseudomonas fluorescens inoculated milk. Memoirs of the Faculty of Agriculture, Hokkaido University 11(4): 360-371, 1979

Storage studies on buffalo whole milk powder packed in HDPE bags. Part II: Changes in pH, viscosity and heat stability of reconstituted milk in relation to age and organoleptic quality. Indian Journal of Dairy Science 47(1): 72-75, 1994

The principles of flavour refining in milk-free and milk-containing chocolate masses. II. The influence of full cream milk powder on flavour development obtained by thermo-mechanical treatment. CCB Review for Chocolate, Confectionery and Bakery 4(4): 3-6, 8-10, 1979

Effect of packaging material on storage ability of mango milk powder and the quality of reconstituted mango milk drink. Powder Technology 239: 86-93, 2013

Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate ( khoa ) during storage. Journal of Food Science and Technology 56(3): 1302-1315, 2019

The quality of skim milk powder and anhydrous milk fat after storage for 11/2 years at different conditions. Proceedings: 5th Egyptian conference for dairy science and technology: 71, 1992

Studies on the effects of psychrotrophic bacteria on milk quality. IV. Relationship between milk quality tests and flavour deterioration of cold stored raw milk. Memoirs of the Faculty of Agriculture, Hokkaido University 11(4): 351-359, 1979