Abstract
The physicochemical changes and the occurrence of age gelation during the storage of indirect UHT milk produced in different seasons in New Zealand were examined. UHT milk produced in the early season had the lowest protein and calcium contents, the smallest mean particle size when fresh, and the lowest propensity for age gelation. During storage, the changes in pH, ionic calcium concentration, particle size, and protein profiles of the milk and serum did not vary greatly between the seasons. Protein analysis indicated that the Maillard reaction and limited proteolysis occurred during the storage of UHT milk. The heat-induced aggregation among partially κ-casein-depleted casein micelles might play a part in the physicochemical gelation of UHT milk during storage.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
