Section 58
Chapter 57,710

Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation

Chen, B.; Grandison, A.S.; Lewis, M.J.

Food Chemistry 181: 227-234


ISSN/ISBN: 1873-7072
PMID: 25794744
DOI: 10.1016/j.foodchem.2015.02.072
Accession: 057709483

Heat stability was evaluated in bulk raw milk, collected throughout the year and subjected to ultra-high temperature (UHT) or in-container sterilisation, with and without added calcium chloride (2mM), disodium hydrogen phosphate (DSHP, 10mM) and trisodium citrate (TSC, 10mM). More sediment was observed following in-container sterilisation (0.24%) compared with UHT (0.19%). Adding CaCl2 made the milk more unstable to UHT than to in-container sterilisation, while adding DSHP and TSC made the milk more unstable during in-container sterilisation than to UHT processing, although TSC addition increased the sediment formed by UHT processing. Better heat stability was observed in autumn and winter than in spring and summer following UHT. However, following in-container sterilisation, samples with added stabilising salts showed significantly improved heat stability in autumn, whereas with added CaCl2, the best heat stability was observed in spring. No correlation was found between urea and heat stability.

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