Influence of storage conditions on changes in the fat fraction of UHT milk
2005
Panfil-Kuncewicz, H. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Dairy Science and Technology), E-mail: [email protected] | Kuncewicz, A. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Commodities Science and Food Evaluation) | Juskiewicz, M. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Dairy Science and Technology)
This study determined the influence of storage conditions (3 and 6 months at temperatures of 4 deg C and 23 deg C) on the changes in the fat fraction of UHT milk with 3.2 percent fat content produced under industrial conditions by two methods of sterilization (indirect and direct). Lipolytic activity, the total content of free fatty acids (FFA), the contents of volatile and non-volatile free fatty acids, the content of peroxides, and acid value were determined as well as a TBA test was conducted. An increase of lipolytic activity in the milk, dependent on temperature and time of storage, was found to occur during UHT milk storage and in consequence a growth of the FFA content in the product was observed. A greater dynamics of FFA content changes was also noticed in milk samples stored at 23 deg C rather than 4 deg C. In addition, oxidizing changes in UHT milk fat were found and their intensity was higher in the milk stored at room temperature as compared to the milk kept in cold storage
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