Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage
(2024) In International Dairy Journal 154.- Abstract
Changes in nutritional and technological properties during storage of milk and cream subjected to different heat treatments at dairy production scale (high-temperature-short-time pasteurisation, extended shelf-life treatment and ultra-high temperature treatment) were investigated. Results indicate a decrease in pH with longer storage times, whereas no changes in ionic calcium concentration occurred during shorter storage. Vitamin losses ranged from 1 to 22% for different heat treatments and more pronounced effects of vitamin degradation was observed with more intense heat treatment and longer storage times. Vitamin B12 concentration tended to decrease more over time than vitamins B1, B2 and E and more... (More)
Changes in nutritional and technological properties during storage of milk and cream subjected to different heat treatments at dairy production scale (high-temperature-short-time pasteurisation, extended shelf-life treatment and ultra-high temperature treatment) were investigated. Results indicate a decrease in pH with longer storage times, whereas no changes in ionic calcium concentration occurred during shorter storage. Vitamin losses ranged from 1 to 22% for different heat treatments and more pronounced effects of vitamin degradation was observed with more intense heat treatment and longer storage times. Vitamin B12 concentration tended to decrease more over time than vitamins B1, B2 and E and more losses in vitamin concentration were found after storage than after heat treatment. Significant effects on physical stability and colour changes in milk and cream were observed during prolonged storage. This suggests that larger changes in nutritional and technological quality of heat-treated milk and cream at dairy production scale occur during longer storage times.
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- author
- Lalwani, Shruti LU ; Lewerentz, Frida LU ; Håkansson, Andreas LU ; Löfgren, Richard ; Eriksson, Johan ; Paulsson, Marie LU and Glantz, Maria LU
- organization
- publishing date
- 2024-07
- type
- Contribution to journal
- publication status
- published
- subject
- in
- International Dairy Journal
- volume
- 154
- article number
- 105927
- pages
- 12 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85187788528
- ISSN
- 0958-6946
- DOI
- 10.1016/j.idairyj.2024.105927
- language
- English
- LU publication?
- yes
- additional info
- Publisher Copyright: © 2024 The Author(s)
- id
- 6cd5ebfc-7833-4c29-b38d-932a731fd577
- date added to LUP
- 2024-03-26 14:37:24
- date last changed
- 2024-03-27 09:43:26
@article{6cd5ebfc-7833-4c29-b38d-932a731fd577, abstract = {{<p>Changes in nutritional and technological properties during storage of milk and cream subjected to different heat treatments at dairy production scale (high-temperature-short-time pasteurisation, extended shelf-life treatment and ultra-high temperature treatment) were investigated. Results indicate a decrease in pH with longer storage times, whereas no changes in ionic calcium concentration occurred during shorter storage. Vitamin losses ranged from 1 to 22% for different heat treatments and more pronounced effects of vitamin degradation was observed with more intense heat treatment and longer storage times. Vitamin B<sub>12</sub> concentration tended to decrease more over time than vitamins B<sub>1</sub>, B<sub>2</sub> and E and more losses in vitamin concentration were found after storage than after heat treatment. Significant effects on physical stability and colour changes in milk and cream were observed during prolonged storage. This suggests that larger changes in nutritional and technological quality of heat-treated milk and cream at dairy production scale occur during longer storage times.</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 = {{Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage}}, url = {{http://dx.doi.org/10.1016/j.idairyj.2024.105927}}, doi = {{10.1016/j.idairyj.2024.105927}}, volume = {{154}}, year = {{2024}}, }