Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale
(2024) In International Dairy Journal 153.- Abstract
Micronutrients and physical stability of milk and cream were evaluated for different heat treatments at dairy production scale (HTST pasteurisation, high pasteurisation, ESL indirect and UHT direct and indirect). Changes caused due to heat treatments for macro and micro components (vitamins and minerals) as well as physical stability were investigated. Results show limited losses in macro components and total mineral concentrations for milk and cream after the studied heat treatments. Significant decrease in concentrations of vitamins B1, B2 and B12 and ionic calcium in milk was observed after high pasteurisation, whereas limited losses were observed after ESL and UHT processing. Casein micelle size in... (More)
Micronutrients and physical stability of milk and cream were evaluated for different heat treatments at dairy production scale (HTST pasteurisation, high pasteurisation, ESL indirect and UHT direct and indirect). Changes caused due to heat treatments for macro and micro components (vitamins and minerals) as well as physical stability were investigated. Results show limited losses in macro components and total mineral concentrations for milk and cream after the studied heat treatments. Significant decrease in concentrations of vitamins B1, B2 and B12 and ionic calcium in milk was observed after high pasteurisation, whereas limited losses were observed after ESL and UHT processing. Casein micelle size in milk increased, however, no effect on physical stability was observed between heat treatments. This work shows that heating technologies at industrial dairy production scale investigated were mild and have low effects on micronutrients and physical stability of milk and cream.
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- author
- Lalwani, Shruti LU ; Lewerentz, Frida LU ; Håkansson, Andreas LU ; Löfgren, Richard ; Eriksson, Johan LU ; Paulsson, Marie LU and Glantz, Maria LU
- organization
- publishing date
- 2024-06
- type
- Contribution to journal
- publication status
- published
- subject
- in
- International Dairy Journal
- volume
- 153
- article number
- 105901
- pages
- 9 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85185196131
- ISSN
- 0958-6946
- DOI
- 10.1016/j.idairyj.2024.105901
- language
- English
- LU publication?
- yes
- additional info
- Funding Information: This work was supported by grants from the Swedish Farmers' Foundation for Agricultural Research (SLF) , Sweden [grant number O-17-20-941 ]. Publisher Copyright: © 2024 The Author(s)
- id
- 25006f37-b903-4cab-a844-d8e1fa8b415c
- date added to LUP
- 2024-02-27 14:02:18
- date last changed
- 2024-02-28 14:43:31
@article{25006f37-b903-4cab-a844-d8e1fa8b415c, abstract = {{<p>Micronutrients and physical stability of milk and cream were evaluated for different heat treatments at dairy production scale (HTST pasteurisation, high pasteurisation, ESL indirect and UHT direct and indirect). Changes caused due to heat treatments for macro and micro components (vitamins and minerals) as well as physical stability were investigated. Results show limited losses in macro components and total mineral concentrations for milk and cream after the studied heat treatments. Significant decrease in concentrations of vitamins B<sub>1</sub>, B<sub>2</sub> and B<sub>12</sub> and ionic calcium in milk was observed after high pasteurisation, whereas limited losses were observed after ESL and UHT processing. Casein micelle size in milk increased, however, no effect on physical stability was observed between heat treatments. This work shows that heating technologies at industrial dairy production scale investigated were mild and have low effects on micronutrients and physical stability of milk and cream.</p>}}, author = {{Lalwani, Shruti and Lewerentz, Frida and Håkansson, Andreas and Löfgren, Richard and Eriksson, Johan and Paulsson, Marie and Glantz, Maria}}, issn = {{0958-6946}}, language = {{eng}}, publisher = {{Elsevier}}, series = {{International Dairy Journal}}, title = {{Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale}}, url = {{http://dx.doi.org/10.1016/j.idairyj.2024.105901}}, doi = {{10.1016/j.idairyj.2024.105901}}, volume = {{153}}, year = {{2024}}, }