INFLUENCE OF STORAGE CONDITIONS ON CHANGES IN THE FAT FRACTION OF UHT MILK
 
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Pol. J. Food Nutr. Sci. 2005;55(4):341–348
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ABSTRACT
This study determined the influence of storage conditions (3 and 6 months at temperatures of 4oC and 23oC) on the changes in the fat fraction of UHT milk with 3.2% fat content produced under industrial conditions by two methods of sterilization (indirect and direct). Lipolytic activity, the total content of free fatty acids (FFA), the contents of volatile and non-volatile free fatty acids, the content of peroxides, and acid value were determined as well as a TBA test was conducted. An increase of lipolytic activity in the milk, dependent on temperature and time of storage, was found to occur during UHT milk storage and in consequence a growth of the FFA content in the product was observed. A greater dynamics of FFA content changes was also noticed in milk samples stored at 23oC rather than 4oC. In addition, oxidizing changes in UHT milk fat were found and their intensity was higher in the milk stored at room temperature as compared to the milk kept in cold storage.
ISSN:1230-0322