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Assessment of physico-chemical changes in UHT milk during storage at different temperatures

Published online by Cambridge University Press:  21 April 2020

Suvartan Ranvir ,
Rajan Sharma ,
Kamal Gandhi  and
Bimlesh Mann
Suvartan Ranvir
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute Karnal, Haryana, India
Rajan Sharma*
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute Karnal, Haryana, India
Kamal Gandhi
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute Karnal, Haryana, India
Bimlesh Mann
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute Karnal, Haryana, India
*
Author for correspondence: Rajan Sharma, Email: rajansharma21@gmail.com
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Abstract

This research communication describes enzymatic and physico-chemical changes during storage of UHT milk. The UHT milk sample was stored at 5 and 30°C for 4 months and analyzed regularly at intervals of one month. During storage of UHT milk, there was a significant (P < 0.001) increase in non-protein nitrogen, non-casein nitrogen, soluble calcium, soluble magnesium and proteolysis, while a significant (P < 0.001) decrease in pH was observed. There was a slight change in the particle size and zeta potential of casein micelles. Changes were more pronounced in milk samples stored at 30°C than in those stored at 5°C. During storage, there occurred changes in pH, viscosity, salt balance and nitrogenous components which adversely affected quality. It was concluded that the proteolysis led to the acidification which had a destabilizing effect on the milk.

Keywords

NCNNPNparticle sizeUHT milkzeta potential
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 2 , May 2020 , pp. 243 - 247
Copyright
© The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

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