Organic chemistry

Maillard reaction

Catalysis

Chemistry

Lactulose

Furfural

Browning

Magnesium

Colloid

Food science

Biochemistry

Indian Journal of Dairy Science

In this study, physico-chemical and heat induced changes during the preparation and storage of UHT milk were evaluated. Parameters such as pH, acidity, viscosity, sedimentation, colloidal calcium (Ca), colloidal magnesium (Mg), hydroxyl methyl furfural (HMF), lactulose and color value were evaluated. During conversion of raw milk to UHT milk, there was slight increase in viscosity, colloidal Ca, colloidal Mg, HMF, lactulose and colour value, while decrease in pH value was observed. During storage of UHT processed milk there was significant (p<0.001) increase in viscosity, a value, b value, HMF and lactulose content, whereas a significant (p<0.001) decrease in pH, colloidal Ca, colloidal Mg and L value was observed. Increase in acidity, sedimentation content and formation of Maillard browning products adversely affected the quality of UHT milk. These changes were noticed more in UHT processed milk stored at 30°C vis-à-vis 5°C.

Physico-chemical changes during processing and storage of UHT milk