UHT Milk Research Articles

Determining The Optimal Milk Distribution Route Using The Ant Colony Optimization Method on Milk Industry

A good distribution system will ensure the availability of products or goods needed by the community. The objective of this research is to identify the most efficient route for distributing UHT milk on Milk Industry, with the goal of minimizing the overall distance traveled during distribution. The contribution of this study is to determine the optimal distribution route for UHT milk on Milk Industry. Data analysis or data calculation is done using Ant Colony optimization. The independent variables used are the initial distribution route data of the company, agent location data, product demand data, and distance data between agents. The results of this study found that the company's route resulted in a total route distance of 251.95 km while for the optimal total distance Ant Colony Optimization method is the total route distance of 230.2 km. Thus, the optimal route of the distribution of Ant Colony Optimization method is better than the initial route of the company with a total route distance savings of 21.75 km with a percentage of savings of 8.63%.

Karakteristik Tingkat Kesukaan Yogurt Bunga Telang (Clitoria ternatea L.) Dengan Penambahan Madu Sebagai Pemanis Alami

This study aims to determine the percentage of butterfly pea flower extract that can produce quality yogurt. In making this yogurt, variations in the extract concentration of 5% and 10% of the butterfly pea flower with a fermentation time of 18 hours, in addition to variations in the addition of honey to the 10% extract and 30 grams of sugar to the 5% extract, and yogurt without giving the butterfly pea extract. The main ingredient used is UHT milk with 200 ml each. Organoleptic testing was carried out to make yogurt in order to find out the level of consumer preference for the exact composition of the butterfly pea flower extract. Samples YBT1 (control), (YBT2 (preferred), YTBT (disliked).

Implications of Pulsed Electric Field Pre-Treatment on Goat Milk Pasteurization.

Goat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow's milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the microbial load and eliminate pathogens, representing an interesting alternative for processing this product. This study demonstrates how the combined use of a PEF with short thermal processing and moderate temperature can be effective and energy-efficient in goat milk processing. A combination of thermal treatment at 63 °C after a low-intensity PEF (50 µs pulses, 3 Hz, and 10 kV·cm-1) caused the same reduction effect on the population of Listeria monocytogenes (goat's raw milk artificially spiked), as compared to a thermal treatment at 72 °C without a PEF. However, z values are significantly higher when PEF is used as a pre-treatment, suggesting that it may induce heat resistance in the survival population of L. monocytogenes. The sensitivity of L. monocytogenes to high temperatures is less pronounced in goat's milk than cow's milk, with a more pronounced impact of a PEF on lethality when combined with lower temperatures in goat's milk. The effect of a PEF on Escherichia coli viability was even more pronounced. It was also observed that thermal treatment energy needs with a PEF as a pre-treatment can be reduced by at least 50% of the total energy requirements.

Pengaruh Promosi dan Citra Merek terhadap Keputusan Pembelian Susu UHT Indomilk: Studi pada Konsumen Susu UHT Indomilk di Surabaya

The demand for packaged soft drinks has increased significantly, this phenomenon of brand competition can be seen through packaged milk products, especially UHT milk. The demand for UHT dairy products is increasing along with the increase in people's income and public awareness of health. The purpose of this study was to determine the effect of promotion and brand image on purchasing decisions. Promotions (X1), brand image (X2), and purchasing decisions (Y) are the variables in this study.. The population in this study were consumers of Indomilk UHT milk in Surabaya with a total sample of 108 respondents. The sampling method is non-probability sampling with purposive sampling techniques. The Partial Least Square (PLS) analysis tool is used in data analysis techniques. The results of the study stated that promotion and brand image had a positive and significant effect on purchasing decisions.

Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk.

Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage. These problems are primarily caused by thermostable enzymes produced by psychrotrophic bacteria. In this study, four representative psychrotrophic bacteria strains which can produce thermostable enzymes were selected to contaminate UHT milk artificially. After 11, 11, 13, and 17 weeks of storage, the milk samples, which were contaminated with Pseudomonas fluorescens, Chryseobacterium carnipullorum, Lactococcus raffinolactis and Acinetobacter guillouiae, respectively, demonstrated notable whey separation. The investigation included analyzing the protein and fat content in the upper and bottom layers of the milk, as well as examining the particle size, Zeta potential, and pH in four sample groups, indicating that the stability of UHT milk decreases over time. Moreover, the spoiled milk samples exhibited a bitter taste, with the dominant odor being attributed to ketones and acids. The metabolomics analysis revealed that three key metabolic pathways, namely ABC transporters, butanoate metabolism, and alanine, aspartate, and glutamate metabolism, were found to be involved in the production of thermostable enzymes by psychrotrophic bacteria. These enzymes greatly impact the taste and nutrient content of UHT milk. This finding provides a theoretical basis for further investigation into the mechanism of spoilage.

Film-shaped reusable smart polymer to produce lactose-free milk by simple immersion

In this study, we report the synthesis and characterization of a highly manageable polyacrylic film material for enzyme immobilization, using β-galactosidase (β-gal) as a model enzyme. The material is based on commercially available monomers and achieves efficient immobilization of β-gal through the formation of azo linkages between amino styrene groups in the polyacrylic material and the enzyme. The immobilized enzyme demonstrates superior performance compared to free enzyme in lactose hydrolysis of UHT milk, achieving lactose concentrations below 0.1% (<1 mg/mL), indicating its potential for lactose hydrolysis in dairy products. The film-shaped material is designed for easy submersion and removal, similar to a smart card, and offers reusability, with the ability to be reused at least 10 times without loss of enzymatic activity. Characterization of the immobilized enzyme on the polymeric material was performed using various techniques, including scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR), and Raman spectroscopy. Protein release studies confirmed the stability of the immobilized enzyme during prolonged incubation in aqueous solution without significant enzyme leakage. Overall, the polyacrylic film material demonstrates promise as a simple and efficient approach for enzyme immobilization, with potential applications in various industries, including the food industry.

Analisis Pengaruh Harga Dan Kualitas Produk Terhadap Keputusan Pembelian Susu Cair Uht Ultramilk Di Jabodetabek

Industry competition is growing rapidly and swirling in various markets. There are a lot of industries in Indonesia, from small to large. One of them is the Milk UHT Ultramilk. Therefore, this study aims to understand the impact of the price and quality of products on the purchase decision for the brand is the UHT Ultramillk Liquid Milk in Jabodetabek. This research method uses quantitative descriptive research with Convenience sampling techniques. The population of this study is comprised of consumers who have consumed or purchased the UHT Ultramilk Liquid Milk Drink brand, with the number of samples taken reaching as many as 120 respondents. The data analysis methods in this study are validity tests, rehabilitation tests, classical assumption tests, double linear regression analysis, and hypothesis tests (f test, T test, and determination R2). The results of this study show that the price and quality of the product have a positive and significant impact, both partially and simultaneously, on the purchase decision.

Exploiting digital images and videos for urea determination in milk based on enzymatic hydrolysis monitoring

As an endogenous species and a milk adulterant, urea determination is important for quality control in dairy industry. This work proposes a novel, simple, and cost-effective method to determine urea by the analysis of digital images and videos. Urea hydrolysis under urease catalysis releases ammonia and the increase in pH makes feasible the photometric measurements based on the dissociation of the phenol red acid-base indicator. Digital images were acquired by a smartphone camera under controlled conditions and intensities of the reflected radiation were converted to the RGB color system using a free app (PhotoMetrix®). Digital videos were exploited for procedure optimization and evaluation of matrix effects from RGB values obtained with ImageJ® software. A linear response was achieved within 2.0–25.0 mg L-1 urea (R2 =0.996), with a coefficient of variation (n = 10) of 1.6%, and limits of detection (95% confidence level) and quantification of 0.5 and 1.5 mg L-1, respectively. Recoveries from 95% to 112% were estimated from samples spiked with urea and results for commercial milk samples achieved by the standard additions method agreed with the reference values at the 95% confidence level. The procedure is applicable to whole, semi-skim, and skim milk either processed using pasteurization or under ultra-heat treatment.

Tahran, İran'da yüksek performanslı sıvı kromatografi ile süt ve süt ürünlerinde aflatoksin M1 içeriğinin değerlendirilmesi

Aflatoxin M1 (AFM1) is the most important aflatoxin in milk and dairy products, which is carcinogenic and hepatotoxic. This study aimed to evaluate the AFM1 content in the milk and distributed dairy products in Tehran. 75 samples, including 15 samples of raw milk, 15 samples of pasteurized milk, 15 samples of ultra-high temperature milk, 15 samples of pasteurized yogurt, and 15 samples of pasteurized cheese, were collected from October to December 2020 in Tehran by simple random sampling. The dietary exposure or estimated dietary intake (EDI) and hazard index (HI) were calculated for milk and dairy product consumers. The AFM1 content in the samples was determined by using high-performance liquid chromatography (HPLC) along with a fluorescence detector. AFM1 was observed in all samples. The values of AFM1 in all samples were higher than the acceptable range determined by the European Union. 100% of milk and yogurt samples and 82% of cheese samples exceeded the Iranian maximum limit (100 ng kg-1 in milk and yogurt, and 250 ng Kg-1 in cheese). Mean AFM1 content in raw milk samples, pasteurized milk samples, UHT milk samples, pasteurized yogurt samples, and pasteurized cheese samples were 337±17.7, 306±15.5, 305±17.4, 320±17.6, and 309±18.5 ng Kg-1, respectively. The highest value of HI was observed in children of Tehran, Iran. Based on the results, the aflatoxin content in milk and distributed dairy products in Tehran in the autumn is inconvenient. It is recommended that the aflatoxin levels should be measured at different times of the year, especially in raw milk, and feed monitoring is intensified for contamination with toxin-producing molds.

Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products

Growing interest in the manufacture of extended shelf-life (ESL) milk, which is typically achieved by a high temperature treatment called ultra-pasteurization (UP), is driven by distribution challenges, efforts to reduce food waste, and more. Even though high temperature, short time (HTST) pasteurized milk has a substantially shorter shelf-life than UP milk, HTST milk is preferred in the United States because consumers tend to perceive UP milk as less desirable due to the "cooked" flavor associated with high-temperature processing. While ESL beyond 21 d may be possible for HTST, the survival and outgrowth of psychrotolerant aerobic spore-forming bacteria can still be a limitation to extending shelf-life of HTST milk. Microfiltration (MF) is effective for reducing vegetative microorganisms and spores in raw milk, but it is unclear what the effects of membrane pore size, storage temperature, and milk type (i.e., skim vs whole) are on the microbial shelf-life of milk processed by both MF and HTST pasteurization. To investigate these factors, raw skim milk was MF using different pore sizes (0.8 μm or 1.2 μm), and then MF skim milk and standardized whole milk [MF skim with heat-treated (85°C for 20 s) cream] were HTST pasteurized at 75°C for 20 s. Subsequently, milk was stored at 3, 6.5, or 10°C and total bacteria counts were measured for up to 63 d. An ANOVA indicated that mean bacterial concentrations between storage temperatures were significantly different from each other, with mean maximum observed concentrations of 3.67, 5.33, and 8.08 log10 cfu/mL for storage temperatures 3, 6.5, and 10°C, respectively. Additionally, a smaller difference in mean maximum bacterial concentrations throughout shelf-life was identified between pore sizes (<1 log cfu/mL), but no significant difference was attributed to milk type. An unexpected outcome of this study was the identification of Microbacterium as a major contributor to the bacterial population in MF ESL milk. Microbacterium is a psychrotolerant, thermoduric gram-positive, non-spore forming rod with a small cell size (∼0.9 μm length and ∼0.3 μm width), which was able to permeate the membranes used in this study, survive HTST pasteurization, and then grow at refrigeration temperatures. While spores continue to be a key concern for the manufacture of MF, ESL milk, our study demonstrates the importance of other psychrotolerant, thermoduric bacteria such as Microbacterium to these products.

Fuzzy-proportional-integral-derivative hybrid controller design for ultra-high temperature milk processing

In the ultra-high temperature (UHT) process, fluid temperature is raised above 135 °C for a short period of time (typically 4 seconds) and then quickly cooled ensuring no microbes remain in the final product. To have better quality processed milk, a stringent temperature control system is necessary. To solve this problem a detailed control-oriented mathematical model of the heating system for UHT application is developed and a detailed block diagram is established by identifying various systems and signals. To draw the merits of a feedforward controller (transfer function or fuzzy logic based) and proportional-integral-derivative (PID) feedback compensator, a fuzzy PID hybrid controller is designed and simulated in a MATLAB environment. Findings of the simulation results indicate that the fuzzy-PID hybrid compensator concatenates the benefits of both controllers. PID controller processes the error signal and tracks the setpoint whereas the feedforward controller (transfer function or fuzzy) effectively rejects the disturbance signal’s effect on the controlled variable. The fuzzy-PID hybrid controller performs better than the individual PID or fuzzy controller.

Identification and prediction of milk-derived bitter taste peptides based on peptidomics technology and machine learning method

Bitter taste peptides (BPs) are vital for drug and nutrition research, but large-scale screening of them is still time-consuming and costly. This study developed a complete workflow for screening BPs based on peptidomics technology and machine learning method. Using an expanded dataset and a new combination of BPs’ characteristic factors, a novel classification prediction model (CPM-BP) based on the Light Gradient Boosting Machine algorithm was constructed with an accuracy of 90.3 % for predicting BPs. Among 724 significantly different peptides between spoiled and fresh UHT milk, 180 potential BPs were predicted using CPM-BP and eleven of them were previously reported. One known BP (FALPQYLK) and three predicted potential BPs (FALPQYL, FFVAPFPEVFGKE, EMPFPKYP) were verified by determination of calcium mobilization of HEK293T cells expressing human bitter taste receptor T2R4 (hT2R4). Three potential BPs could activate the hT2R4 and are demonstrated to be BPs, which proved the effectiveness of CPM-BP.

Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture

Currently, there is a permanent search for native Lactic Acid Bacteria (LAB) to explore and apply their biodiversity in the development and improvement of industrial processes, with studies of growth kinetics and performance factors being a fundamental tool for biotechnological use. The objective of this study was to determine the kinetic parameters of 12 autochthonous strains (Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. Mesenteroides (22, 29), Enterococcus faecium (24, 25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) and Limosilactobacillus fermentum (32)) isolated from a traditional Colombian cheese Double Cream Cheese to obtain information that allows establishing the ideal conditions of the inoculum, standardizing the production of metabolites and exploring their use as starter cultures. Fermentation was carried out in UHT milk at 120 rpm and 35-37 °C until stationary phase, and samples were taken over time to determine pH and titratable acidity (TTA). Exponential and logistic models were used to fit the growth kinetics data. Validation of both models was carried out with the coefficient of determination R2, obtaining good consistency for both (R2 = 0.925 - R2 = 0.932), with slight variations in the kinetic parameters in all the strains. The genera Pediococcus, Leuconostoc, Lactococcus, and E. faecium (24) had the shortest adaptation phases (0-2 h), being P. acidilactici (21), Leu. mesenteroides (22), W. viridescens (28), and E. faecium (24) presented the lowest pH values and high acidity percentages, which shows their potential to be included in the native LAB starter culture and for technology and suitability aptitude studies to produce double cream cheese using pasteurized milk without losing the qualities of the original product.

2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage

Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory experience in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30 d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains (i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone) reached a maximum content in the FFM37 samples over 30 d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.

The effect of heat treatment on the lactosylation of milk proteins

Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge of the detailed lactosylation information on milk proteins under various heat treatments is important for selecting appropriate thermo-processing and identifying markers to monitor heat load in dairy products. In the present study, we used proteomics techniques to investigate lactosylated proteins under different heating temperatures. We observed a total of 123 lactosylated lysines in 65 proteins, with lactosylation even occurring in raw milk. The number of lactosylated lysines and proteins increased moderately at 75°C to 130°C, but dramatically at 140°C. We found that 6 out of 10, 9 out of 16, 6 out of 12, and 5 out of 15 lysine residues in κ-casein, β-lactoglobulin, α-lactalbumin, and αS1-casein, respectively, were lactosylated under the applied heating treatment. Moreover, different lactosylation states of individual lysines and proteins can indicate the intensity of heating processes. Lactosylation of K14 in β-lactoglobulin could distinguish pasteurized and UHT milk, while lactosylation of lactotransferrin can reflect moderate heat treatment of products.

Application of ATR-FTIR Incorporated with Multivariate Data Analysis for Discrimination and Quantification of Urea as an Adulterant in UHT Milk.

Urea is naturally present in milk, yet urea is added intentionally to increase milk's nitrogen content and shelf life. In this study, a total of 50 Ultra heat treatment (UHT) milk samples were spiked with known urea concentrations (0-5 w/v%). Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy with principal component analysis (PCA), discriminant analysis (DA), and multiple linear regression (MLR) were used for the discrimination and quantification of urea. The PCA was built using 387 variables with higher FL > 0.75 from the first PCA with cumulative variability (90.036%). Subsequently, the DA model was built using the same variables from PCA and demonstrated the good distinction between unadulterated and adulterated milk, with a correct classification rate of 98% for cross-validation. The MLR model used 48 variables with p-value < 0.05 from the DA model and gave R2 values greater than 0.90, with RMSE and MSE below 1 for cross-validation and prediction. The DA and MLR models were then validated externally using a test dataset, which shows 100% correct classification, and the t-test result (p > 0.05) indicated that the MLR could determine the percentage of urea in UHT milk within the permission limit (70 mg/mL). In short, the wavenumbers 1626.63, 1601.98, and 1585.5534 cm-1 are suitable as fingerprint regions for detecting urea in UHT milk.

Community diversity of psychrophilic bacteria in dairy farm raw milk and its characteristic enzyme production at different temperature

Psychrophilic bacteria and their heat-resistant enzymes are important risk factors affecting the quality of shelf life of UHT milk, and it is important for the development of the industry to uncover their action pattern. In these study, 40 raw milk samples were taken from dairy farms in Hebei (northern China) and Guangdong (southern China) in four seasons. The structure and composition of psychrophilic bacteria by PCR targeting 16S rRNA, as well as its extracellular protease, lipase activity and heat resistance was analyzed. The results showed that there was a significant temperature dependence but not geographical dependence in the distribution of the psychrophilic bacteria community. Secondly, P. fluorescens, P. azotoformans and P. paralactis were not only the dominant bacterium, but also had higher proteolytic and lipolytic activities. Lastly, Analysis of the enzyme-producing heat resistance of a typical psychrophilic bacteria, P. azotoformans B15-1. At 135 °C, the average residual rate of protease only 3.08%, however, lipase was more heat resistant and the average residual rate was still 19.16%. The present study investigated the psychrophilic bacteria and its hydrolytic enzymes activity in raw milk from different regions and seasons, in order to assess the baseline of psychrophilic bacteria contamination in the dairy farm.

Sensory Mapping of UHT Milk with Single-Origin Chocolate

Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.

Evaluating The Consumer Preference of UHT Ultra Milk Flavor: Evidence from Generation Z Consumers

The existence of different characteristics in each generation encourage producers to stay updated on consumer preferences. This study aimed to analyze the characteristics and preferences of Generation Z consumers for UHT Ultra Milk Flavor. The research was conducted in August – November 2022 using a case study. The sampling method was a purposive sampling of 150 respondents, aged 18-22 years who had consumed Ultra Milk Flavor and purchased at least once in the last week, with pocket money. Data was collected online using Google Forms and then analyzed by descriptive analysis and conjoint analysis. The results showed that Generation Z consumers were dominated by women and the majority of students aged 20 years, with income levels ranging from &gt;IDR 500.000 to IDR 1.000.000, and aware of drinking milk. The type of milk consumed the most is UHT milk with a frequency of purchase of once a week at a minimarket, and is familiar with the use of social media. Overall, the preference for UHT Ultra Milk Flavor is chocolate with 250 ml packaging, price of ≤IDR 5.000 with the most prioritized taste attribute. These findings suggest that milk producers can maintain, improve, and innovate flavors.

Survey of the enniatins and beauvericin in raw and UHT cow's milk in Poland.

The enniatins A, A1, B and B1 (ENNs) and beauvericin (BEA) are structurally related compounds produced by Fusarium species. They occur as contaminants in cereals, such as wheat, barley and maize. They are called "emerging mycotoxins", because they have been reported in feed and food and their toxic effects are not fully known. Data on their levels in food (especially in milk) are limited. The study aimed to evaluate the occurrence of ENNs and BEA in milk. A total of 103 bovine milk samples (76 of raw milk and 27 of UHT milk) were collected from different parts of Poland and analysed using liquid chromatography-tandem mass spectrometry. Among the 76 raw milk samples, 31 (41%) and 15 (20%) samples were contaminated with ENN B and with BEA, respectively. No contamination with other enniatins was found. The highest concentration of BEA was found in raw milk and was 6.17 μg kg-1. Out of the 27 samples of UHT milk, 16 (59%) were contaminated with ENN B at concentrations ranging from 0.157 μg kg-1 to 0.587 μg kg-1 (limit of quantification (LOQ) 0.098 μg kg-1). Beauvericin was detected in 9 UHT milk samples (33%) at concentrations ranging from 0.101 μg kg-1 to 1.934 μg kg-1 (LOQ 0.095 μg kg-1). This study demonstrated constant but low milk contamination in Poland with ENN B and BEA. The analysis of milk samples revealed that the emerging mycotoxins ENN B and BEA were measured in trace amounts. It does not suggest any immediate risk to milk consumers; however, it is unknown whether long-term exposure to low levels of toxins may be harmful.