Original scientific paper
https://doi.org/10.15567/mljekarstvo.2017.0406
Effect of storage time under home refrigeration conditions on the quality of opened drinking milk
Aneta Brodziak
; University of Life Sciences in Lublin, Department of Breeding and Protection of Cattle Genetic Resources, Akademicka 13, 20-950 Lublin, Poland
Jolanta Król
; University of Life Sciences in Lublin, Department of Commodity Science and Processing of Raw Animal Materials, Akademicka 13, 20-950 Lublin, Poland
Zygmunt Litwińczuk
; University of Life Sciences in Lublin, Department of Breeding and Protection of Cattle Genetic Resources, Akademicka 13, 20-950 Lublin, Poland
Agnieszka Zaborska
Tomasz Czernecki
; University of Life Sciences in Lublin, Department of Biotechnology, Human Nutrition and Science of Food Commodities, Skromna 8, 20-704 Lublin, Poland
Abstract
Aim of the study was to determine the effect of the duration of storage of opened drinking milk (pasteurized, micro-filtered and UHT) under home refrigeration conditions on indicators of its freshness (acidity and TBC), nutritional value (contents of fat, protein, lactose, dry matter, nondenatured whey proteins and free fatty acids) and organoleptic characteristics. Refrigeration was found to ensure that opened micro-filtered and pasteurized milk was suitable for consumption for 4 days and UHT milk for at least 7 days. Significant changes in the quality characteristics of protein and fat fractions were not observed until the 7th day of storage. The greatest changes in the content of whey proteins were observed in micro-filtered milk, expressed as decrease of individual proteins of about 20 % each. Pasteurized milk was the most susceptible to lipolysis that resulted in the greatest quantity of saturated free fatty acids. Lipolytic changes affected the acidity of product and thereby led to slight changes in its odor and flavor.
Keywords
drinking milk; quality; whey proteins; free fatty acids; consumer
Hrčak ID:
186939
URI
Publication date:
29.9.2017.
Visits: 3.832 *