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Journal of Dairy Science Vol. 65 No. 1 11-16
© 1982 by American Dairy Science Association ®
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Effect of Process and Temperature During Storage on Ultra-High Temperature Steam-Injected Milk1

Richard R. Earley and Arthur P. Hansen

Department of Food Science, North Carolina State University, Raleigh 27650

ABSTRACT

Milk (3.25% fat) was processed by ultra-high temperature steam injection at 138°C for 20.4 s, 149°C for 3.4 s, and was packaged aseptically. The ultra-high temperature milk was stored at 24 and 40°C. Fat soluble alkanals were analyzed at start, 8, and 24 wk. Dissolved oxygen content and acid degree values were measured at 4-wk intervals for 24 wk

Methanal, propanal, butanal, and nonanal were identified in the two ultra-high temperature samples at start. These compounds decreased during storage at both 24 and 40°C. Dissolved oxygen content increased linearly in samples stored at 24°C but decreased and remained at a minimum in samples stored at 40°C. Acid degree values increased in all samples.

FOOTNOTES

1 Approved for publication as Paper No. 6806 in the Journal Series of North Carolina Agricultural Research Service. The use of trade names in this publication does not imply endorsement by the North Carolina State Agricultural Research Service, nor criticism of similar ones not mentioned.




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Copyright © 1982 by the American Dairy Science Association ®.