Izvorni znanstveni članak
The influence of the UHT-treatment on lactose transformation and organoleptic characteristics of the UHT-sterilized milk
Gordana Niketić
; PK "Beograd", OOUR "PKB Standard", Padinska Skela
Sažetak
The aim. of study was to investigate what influence has UHT sterilization on the transformations of the lactose. Determination of the hidroxymethylfurfural (HMF) content are used to follow browning reaction. Whole milk exposed to direct and indirect UHT sterilization gave higher process than for the milk heated by the indirect process. On storage at 5 and 20 °C values for the HMF increase. The main increase in the HMF content occurred in the first 21 and 28 days after processing, and after that period the values for HMF decrease. Therefore when UHT - milk is stored at 5 and 20 °C pronounced, organoleptic changes due to the Maillard reaction are not to he expected within the given period of shelf life.
Ključne riječi
UHT-sterilized milk; UHT-treatment; lactose; organoleptic characteristics
Hrčak ID:
96078
URI
Datum izdavanja:
4.5.1985.
Posjeta: 1.118 *