Evaluation of reduced-fat ultrafiltered UHT milk
1992
Kondal, K. | Nguyan, M.H. | Kailasapathy, K. | Zadow, J.G. (Western Sydney Univ., Richmond (Australia). Dept. of Food Science and Technology)
A reduced-fat ultrafiltered ultra-temperature (UF-UHT) processed milk was produced by ultrafiltration of low-fat milk to a total solid content of 13.05 percent, followed by heat processing at 135 degrees C for 6 s. The product contained 5.18 percent protein and 1.4 percent fat, whereas the control UHT milk contained 3.31 percent protein and 3.6 percent fat. The physical, chemical and organoleptic properties of the UF-UHT milk were evaluated immediately after manufacture, then after storage at 37 degrees C, room temperature (20-22 degrees C) and refrigeration temperature (4-6 degrees C). The UF-UHT milk had a slightly higher viscosity and pH than control samples of UHT whole milk, when evaluated initally and after storage. It also showed increased sedimentation characteristics and lower heat stability than the control milk, both initially and after storage. When stored under refrigerated conditions, the organoleptic acceptability of UF-UHT milk was comparable to control UHT whole milk. After 10 weeks of storage at room temperature, control milk was preferred to UF-UHT milk, but it was still considered suitable for consumption. The reduced fat:protein ratio of this product (1:3:7) may be attractive to consumers seeking to reduce their fat consumption, whilst retaining the other nutritional benefits of milk.
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