Age gelation of UHT milk - A review

Datta, N and Deeth, HC (2001) Age gelation of UHT milk - A review. Food And Bioproducts Processing, 79 C4: 197-210. doi:10.1205/096030801753252261

Author Datta, N
Deeth, HC
Title Age gelation of UHT milk - A review
Journal name Food And Bioproducts Processing   Check publisher's open access policy
ISSN 0960-3085
Publication date 2001-01-01
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1205/096030801753252261
Open Access Status Not yet assessed
Volume 79
Issue C4
Start page 197
End page 210
Total pages 14
Place of publication Rugby
Publisher Inst Chemical Engineers
Language eng
Subject 1305 Biotechnology
1106 Food Science
1303 Biochemistry
1500 Chemical Engineering
Abstract Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf-life. The gel which forms is a three-dimensional protein matrix initiated by interactions between the whey protein beta -lactoglobulin and the kappa -casein of the casein micelle during the high heat treatment. These interactions lead to the formation of a beta -lactoglobulin-kappa -casein complex (beta kappa -complex). A feasible mechanism of age gelation is based on a two-step process; in the first step, the beta kappa -complexes dissociate from the casein micelles due to the breakdown of multiple anchor sites on kappa -casein, and in the second step, these complexes aggregate into a three-dimensional matrix. When a critical volume concentration of the beta kappa -complex is attained, a gel of custard-like consistency is formed. Significant factors which influence the onset of gelation include the nature of the heat treatment, proteolysis during storage, milk composition and quality, seasonal milk production factors and storage temperature. In this review, age gelation is discussed in terms of these factors, causative mechanisms and procedures for controlling it.
Keyword Biotechnology & Applied Microbiology
Engineering, Chemical
Food Science & Technology
Uht Processing
Age Gelation
Bacterial Proteinase
Storage Temperature
High-temperature Milk
Native Plasminogen Activators
Heat-resistant Proteases
Somatic-cell Count
Psychrotrophic Bacteria
Storage Stability
Processed Milk
Treated Milk
Whole Milk
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown
Additional Notes This document is a journal review.

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collection: School of Agriculture and Food Sciences
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Citation counts: TR Web of Science Citation Count  Cited 81 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 88 times in Scopus Article | Citations
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Created: Mon, 13 Aug 2007, 22:44:24 EST