דו״ח מאומת

Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially…

PMID: 29156617

Geobacillus stearothermophilus is one of the predominant spoilers of UHT-treated food products, due to its extremely heat-resistant spores. However, the surviving spores should be exposed to temperature higher than their minimum growth temperature for a certain time to germinate and grow to spoilage levels. Considering the projected temperature increase due to climate change, the events of non-sterility during distribution and transportation are expected to escalate. Hence, the aim of this study was to build a quantitative microbial spoilage risk assessment (QMRSA) model to quantify the risk of spoilage of plant-based milk alternatives within Europe. The model consists of four main steps: 1. Initial contamination of raw materials 2. Heat inactivation of spores during UHT treatment 3. Partitioning 4. Germination and outgrowth of spores during distribution and storage. The risk of spoilage was defined as the probability of G. stearothermophilus to reach its maximum concentration (N…

PMID: 36914335

Processing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing. Therefore, the purpose of this study was to identify metabolites at different steps of ultra-high-temperature-sterilized (UHT) milk processing using gas chromatography-mass spectrometry (GC-MS). These steps included raw milk, pasteurized milk (80°C for 15 s), semi-finished milk (after pasteurizing, it was homogenized at 75°C with pressure of 250 bar), UHT milk (at 140°C for 10 s), and finished milk (homogenized UHT milk). A total of 66 metabolites were identified across all samples, including 30 metabolites in the chloroform layers of the milk samples and 41 metabolites in the water layers; 5 metabolites were found in both layers. The metabolites were primarily fatty acids, amino acids, sugars, and organic acids. For example, pasteurized and ultra-high-temperature-sterilized kinds of milk had lactose contents similar to those of raw milk, with increases in saturated fatty acids such as hexadecanoic acid and octadecanoic acid. Additionally, these findings indicated that these methods of processing can affect the contents of some components of milk. Therefore, from the perspective of milk's nutritional value and consumer health, the excessive heating of dairy products should be avoided and the milk heat treatment process should be standardized from the source.…

PMID: 37324878

Ultra-instantaneous UHT (UI-UHT, >155°C, <0.1 s) treated milk exhibits higher retention of active protein than regular UHT milk. However, UI-UHT products demonstrate increased susceptibility to destabilization during storage. This study aimed at monitoring the destabilizing process of UI-UHT milk across different storage temperatures and uncovering its potential mechanisms. Compared with regular UHT treatment, ultra-instantaneous treatment markedly accelerated the milk's destabilization process. Aged gel formation occurred after 45 d of storage at 25°C, whereas creaming and sedimentation were observed after 15 d at 37°C. To elucidate the instability mechanism, measurements of plasmin activity, protein hydrolysis levels, and proteomics of the aged gel were conducted. In UI-UHT milk, plasmin activity, and protein hydrolysis levels significantly increased during storage. Excessive protein hydrolysis at 37°C resulted in sedimentation, whereas moderate hydrolysis and an increase in protein particle size at 25°C resulted in aged gel formation. Proteomics analysis results indicated that the aged gel from UI-UHT milk contained intact caseins, major whey proteins, and their derived peptides. Furthermore, specific whey proteins including albumin, lactotransferrin, enterotoxin-binding glycoprotein PP20K, and MFGM proteins were identified in the gel. Additionally, MFGM proteins in UI-UHT milk experienced considerable hydrolysis during storage, contributing to fat instability. This study lays a theoretical foundation for optimizing UI-UHT milk storage conditions to enhance the quality of liquid milk products.…

PMID: 38554824

The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1-2 s) sterilization on the physicochemical properties, whey protein denaturation (WPD) rate, and volatile compounds (VCs) of milk. The experiment compared raw milk as a control with high-temperature short-time (HTST, 75 °C 15 s and 85 °C 15 s) pasteurization and indirect ultra-high-temperature (IND-UHT, 143 °C, 3-4 s) sterilization. The results showed no significant differences (…

PMID: 37110776

Balancing microbial safety and the retention of heat-sensitive components has long been a key issue in dairy processing research. This study systematically compared the effects of instantaneous ultra-high-temperature treatment (INF, 145-155 °C/0.09 s) with that of conventional pasteurization (75-95 °C/15 s) as well as ultra-high-temperature treatment (UHT, 135 °C/5 s), on the microbial evaluation, nutritional composition, and physicochemical quality of bovine milk. The results showed that all heat treatments completely inactivated <i>Staphylococcus aureus</i>, <i>coliforms</i>, while only UHT and INF achieved full spore elimination. In the INF group, α-lactalbumin remained almost completely native and native β-lactoglobulin retention was approximately 83% relative to raw milk. The retention of lactoferrin and immunoglobulin G was about 30% and 12% after INF treatment, respectively, which were higher than that of 13% and 8% in the 85 °C/15 s group, and complete denaturation in the 95 °C/15 s and UHT groups. Furthermore, vitamin B₂ remained stable after INF treatment. The glycation content of proteins was lower in INF treatment compared to conventional heat treatments, especially for the concentration of furosine, which was about 6-7 mg/100 g protein in the INF group, and 15 mg/100 g protein in the 95 °C/15 s group, and 67 mg/100 g protein in the UHT group. Overall, the INF process achieved sterilization equivalent to UHT while substantially reducing thermal load, thus better balancing microbial safety, nutritional integrity, and immune-active proteins, which provides a scientific basis for establishing standardized INF parameters and promoting high-quality dairy production.…

PMID: 41829232

Proteolytic side activity of the lactase preparations (LPs) intended for ultra-high temperature hydrolyzed-lactose milk (UHLM) production induces changes in the product quality during shelf-life. The problem is particularly relevant when the enzyme is added aseptically in the packaging ("in pack" process), while the negative quality effects can be mitigated following the "in batch" process adding the LP before thermal sterilization. In this study, we monitored the quality over time of UHLM produced "in batch" and stored at 4, 20, 30 and 40 °C focusing on proteolysis, volatiles organic compounds (VOCs) formation and color changes. The goal was to identify the key reactions and compounds relevant for the product quality. An increase in storage temperature determined significant changes in the free amino acids profile increasing Strecker aldehydes and methyl ketones formation. At 30 and 40 °C, Maillard reaction and lipid oxidation ended up in a modification of the milk color, whereas at 4 and 20 °C no significant alteration was observed. Altogether, the results suggested a coordinate involvement of Maillard reaction, protein and lipid oxidation to milk browning and off-flavors formation in UHLM.…

PMID: 33641987

Proteolytic activity in milk may release bitter-tasting peptides and generate free amino terminals that react with carbohydrates, which initiate Maillard reaction. Ultrahigh temperature (UHT) heat treatment inactivates the majority of proteolytic enzymes in milk. In lactose-hydrolyzed milk a β-galactosidase preparation is applied to the milk after heat treatment, which has proteolytic side activities that may induce quality deterioration of long-term-stored milk. In the present study proteolysis, glycation, and volatile compound formation were investigated in conventional (100% lactose), filtered (60% lactose), and lactose-hydrolyzed (<1% lactose) UHT milk using reverse phase high-pressure liquid chromatography-mass spectrometry, proton nuclear magnetic resonance, and gas chromatography-mass spectrometry. Proteolysis was observed in all milk types. However, the degree of proteolysis was significantly higher in the lactose-hydrolyzed milk compared to the conventional and filtered milk. The proteins most prone to proteolysis were β-CN and αs1-CN, which were clearly hydrolyzed after approximately 90 days of storage in the lactose-hydrolyzed milk.…

PMID: 25356780

This study developed first a comprehensive multiresponse kinetic model to elucidate the mechanism of the Maillard reaction in milk during ultrahigh-temperature treatment. The model incorporates the alterations in precursors (sugars, amino acids), intermediates (α-dicarbonyl and Amadori compounds) and products (<i>N</i>-ε-carboxymethyllysine, <i>N</i>-ε-carboxyethyllysine) that occur in milk during heating between 110 and 140 °C. Kinetically important reactions steps were identified by multiresponse kinetic modeling. Results indicated that <i>N</i>-ε-carboxymethyllysine and <i>N</i>-ε-carboxyethyllysine were formed predominantly by the oxidation of lactulosyllysine. Among the intermediates, the formation of 1-deoxyglucosone and glucosone, and methylglyoxal from 1-deoxyglucosone and glyoxal from glucosone, were determined to be the kinetically important steps. The rate-limiting step was identified as lactulosyllysine formation, while methylglyoxal generation occurred most rapidly across all heating temperatures. In this study, the multiresponse kinetic modeling approach was applied to milk, offering a comprehensive understanding of the critical pathways leading to the formation of α-dicarbonyl compounds and advanced glycation end-products.…

PMID: 42133482