Changes in the stability of ultra-pasteurized lactose-free milk upon storage

Lactose-free dairy products are a valued consumer option for lactose intolerant individuals. Short-term ultra-high pasteurization (UHT) allows the preparation of sterile milk products. Manufactures define the useful shelf life of UHT milk as 120 days. This study analyses lactose-free milk with low-f...

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Bibliographic Details
Published in:Emirates journal of food and agriculture 2020-09, Vol.32 (9), p.673-683
Main Authors: González, Nancy Michael Rosas, Cueto-Wong, María Cristina, Armenta-Corral, Rosa Idalia, Fernández-Michel, Silvia Guadalupe, Marszalek, Jolanta Elzbieta, Montfort, Gabriela Ramos-Clamont
Format: Article
Language:English
Subjects:
Browning
Consumers
Consumption
Contamination
Dairy industry
Dairy products
Food contamination
Heat
Hydrolysis
Lactose
Lactose intolerance
Microbial contamination
Microorganisms
Milk
Milk products
Particle size distribution
Pasteurization
Peptides
pH effects
Proteins
Sedimentation & deposition
Shelf life
Size distribution
Storage
Sugar
Zeta potential
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Summary:Lactose-free dairy products are a valued consumer option for lactose intolerant individuals. Short-term ultra-high pasteurization (UHT) allows the preparation of sterile milk products. Manufactures define the useful shelf life of UHT milk as 120 days. This study analyses lactose-free milk with low-fat content over 120 days of shelf storage. Milk composition, microbial presence, structure (micellar size and zeta potential), color, pH, and protein hydrolysis were examined. At 120 days of storage the pH decrease, change in particle size distribution, and significant browning of the milk were detected indicating meaningful changes in the milk structure. The changes occurring in the lactose-free milk are related to the introduction of a large number of reducing sugars as a result of delactosylation of the milk. Studied milk had no microbial contamination nor showed the presence of by-products contamination such as proteases (minimal hydrolysis after long time storage).
ISSN:2079-052X
2079-0538
DOI:10.9755/ejfa.2020.v32.i9.2149