Use of Microfiltration to Improve Quality and Shelf Life of Ultra-High Temperature Milk

详细信息    查看全文

• 作者：Shuwen Zhang ; Lu Liu ; Xiaoyang Pang ; Jing Lu ; Fanpi Kong and Jiaping Lv
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：40
• 期：4
• 页码：707-714
• 全文大小：334K
• ISSN：1745-4549

文摘

The main objectives of this research were to evaluate the efficacy of microfiltration in extending the shelf life and improving the quality of ultra-high temperature (UHT) milk. Results showed that in high somatic cell counts (SCC) and low SCC raw milk, microfiltration resulted in an average 3.56 and 3.57 log reduction of total bacterial counts, and 1.52 × 10⁶ and 2.10 × 10⁵ to <1.00 × 10³ of SCC, respectively. Microfiltered UHT milk had higher pH values and lower titratable acidity compared to nonmicrofiltered UHT control milk during storage. After 112 days and 63 days of storage, there were significant differences of noncasein nitrogen/total nitrogen between the microfiltered UHT milk and nonmicrofiltered UHT control milk in high SCC and low SCC milk (P < 0.05). Particle size distribution in microfiltered UHT milk followed monodisperse distribution during storage. The shelf life of microfiltered UHT milk made by low SCC and high SCC raw milk were effectively extended by 21 and 63 days.