Journal
JOURNAL OF DAIRY RESEARCH
Volume 87, Issue 2, Pages 243-247Publisher
CAMBRIDGE UNIV PRESS
DOI: 10.1017/S0022029920000266
Keywords
NCN; NPN; particle size; UHT milk; zeta potential
Funding
- ICAR-NDRI, Karnal
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This research communication describes enzymatic and physico-chemical changes during storage of UHT milk. The UHT milk sample was stored at 5 and 30 degrees C for 4 months and analyzed regularly at intervals of one month. During storage of UHT milk, there was a significant (P < 0.001) increase in non-protein nitrogen, non-casein nitrogen, soluble calcium, soluble magnesium and proteolysis, while a significant (P < 0.001) decrease in pH was observed. There was a slight change in the particle size and zeta potential of casein micelles. Changes were more pronounced in milk samples stored at 30 degrees C than in those stored at 5 degrees C. During storage, there occurred changes in pH, viscosity, salt balance and nitrogenous components which adversely affected quality. It was concluded that the proteolysis led to the acidification which had a destabilizing effect on the milk.
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