Improving UHT processing and UHT milk products

Deeth H. (2010). Improving UHT processing and UHT milk products. In Improving the Safety and Quality of Milk (pp. 302-329) : Elsevier Ltd.. doi:10.1533/9781845699420.4.302


Author Deeth H.
Title of chapter Improving UHT processing and UHT milk products
Title of book Improving the Safety and Quality of Milk
Publisher Elsevier Ltd.
Publication Year 2010
Sub-type Research book chapter (original research)
DOI 10.1533/9781845699420.4.302
ISBN 9781845694388
Volume number 1
Start page 302
End page 329
Total pages 28
Subjects 2700 Medicine
1300 Biochemistry, Genetics and Molecular Biology
1100 Agricultural and Biological Sciences
Abstract/Summary Ultra-high-temperature (UHT) processing of milk converts a very perishable natural product into a long-shelf-life product. This chapter first discusses the principles, the various processes used and some recent trends in the technology. It highlights the significance of the temperature-time profile of the UHT process and relates this to changes that occur during processing, including whey protein denaturation and formation of protein complexes, fouling or deposit formation, Maillard reactions and lactose isomerisation. Finally, the changes that occur during storage such as gelation, protein changes, flavour changes and fat separation are discussed.
Keyword Flavour
Fouling
Gelation
Temperature-time profile
Ultra-high-temperature (UHT) processing
Whey protein denaturation
Q-Index Code B1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Book Chapter
Collection: Scopus Import
 
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Created: Tue, 14 Jun 2016, 06:43:36 EST by System User