Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

Studies on the creaming ability of milk

Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.

Ultra High Temperature (UHT) processing leads to the formation of "cooked" and "flat" flavors in milk. These undesirable notes occur due to the volatile formation of a variety of sulphur containing compounds, methyl ketones and aliphatic aldehydes, derived from the constituents of the milk's matrix during thermal processing and storage. The "cooked" flavor of UHT milk is associated with the pre...

Color Changes of UHT Milk During Storage

In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20±5°C) were examined. Results...

Growth and Activity of Selected Probiotic Strains in UHT Milk

ABSTRACT: The growth rate of two probiotic strains with documented health effects was studied in ultra-high temperature treated milk separately and beside each other. The probiotic strains were Lactobacillus acidophilus (La-5) and Bifidobacterium lactis (Bb-12). Fermentation was followed for 12 h at 37 ˚C and the samples were analyzed for pH, titratable acidity and viable counts of probiotic ba...

Polychlorinated Biphenyls in Human Milk, UHT Cow’s Milk and Infant Formulas

The content of polychlorinated biphenyls was determined in human milk collected from four regions of Poland, as well as in cow’s milk and infant formulas. Significant statistical differences in PCB levels were determined in human milk depending on the region. The highest PCB mean concentration (0.351 mg.kg-1 milk fat) was determined in human milk from Gdańsk. An average of 0.218 mg PCB kg-1 mil...