Paper
Storage stability and some nutritional aspects of milk powders and ultra high temperature products at high ambient temperatures
Published Feb 1, 1988 · DOI · E. Renner
Journal of Dairy Research
64
Citations
2
Influential Citations
Abstract
There are two main methods of achieving a long shelf life for milk and dairy products even when stored at ambient temperature: inactivation of all microorganisms by a sterilization procedure and by subsequent aseptic packaging, or reducing the water content to such an extent that microbiological reactions can no longer take place. However, other biochemical reactions of enzymic origin as well as those of non-enzymic origin still occur, which lead to changes during storage at ambient temperature. It must also be considered that 'ambient temperature' means something quite different in different parts of the world and that the rate of the biochemical reactions depends largely on the storage temperature. In tropical areas, it is particularly important to apply procedures which extend the keeping quality of milk products and the same shelf life may not be achieved as in areas with a temperate climate. This review discusses the effects of storage at elevated ambient temperatures on the shelf life, storage stability, and nutritional and sensory values of milk powders and ultra high temperature (UHT) milk products.
Storage at elevated ambient temperatures affects the shelf life, storage stability, and nutritional and sensory values of milk powders and ultra high temperature milk products.
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