Changes in flavour and volatile components during storage of whole and skimmed UHT milk

• Published in: Food chemistry 2001, Vol.72 (1), p.51-58
• Main Authors: Valero, E., Villamiel, M., Miralles, B., Sanz, J., Martı́nez-Castro, I.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(00)00203-X

Six batches of commercial UHT milk, submitted to direct treatment, three whole and the other three skimmed milk, were stored at 25±2°C for 4 months. Non-casein nitrogen (NCN) and sensorial analysis were carried out on packs opened every month. Volatile composition was analysed every 15 days, using a purge-and-trap concentrator coupled on-line to a GC–MS instrument. NCN increased during storage; the increase was greater in skimmed milk samples. Sensory characteristics were slightly better in the whole samples, although the scores decreased for both groups in the third month. Quantification of about 40 volatile components in whole milks showed no changes until 90 days (the legal shelf-life in Spain); the main change was the increase of methyl ketones. New components appeared in skimmed samples after 65 days storage; they could be related to both proteolysis and Maillard reaction. This is consistent with the poorer sensory quality found in skimmed milk samples.