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Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
etra Pak Dairy, Lund, Sweden.
University of Copenhagen, Frederiksberg, Denmark.
SLU e Swedish University of Agricultural Sciences, Uppsala, Sweden.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
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2017 (English)In: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 71, 60-75 p.Article in journal (Refereed) Accepted
Abstract [en]

Changes occurring in directly heated UHT milk were studied during storage at 5, 22, 30 and 40 °C. Industrially produced UHT milk samples were analysed for changes in enzymatic activity, protein modification, destabilisation of casein micelles and relocation of milk proteins in relation to sedimentation and gel formation. Sedimentation occurred at all temperatures, and the protein composition of the sediments reflected the composition of its liquid phase; however, there was no α-lactalbumin, β-lactoglobulin or κ-casein present in sediments. Tendrils composed of β-lactoglobulin and κ-casein were seen on casein micelles after UHT treatment and grew in length prior to gelation. High degrees of lactosylation of proteins and peptides were clearly correlated with the absence of gelation and long tendrils. Gelled samples showed complete hydrolysis of intact β-casein, and limited lactosylation of β-lactoglobulin and κ-casein.

Place, publisher, year, edition, pages
2017. Vol. 71, 60-75 p.
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-29264DOI: 10.1016/j.idairyj.2017.03.002OAI: oai:DiVA.org:ri-29264DiVA: diva2:1087478
Available from: 2017-04-07 Created: 2017-04-07 Last updated: 2017-04-07Bibliographically approved

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