Sensory Stability of Ultra-High Temperature Milk in Polyethylene Bottle

The objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT) milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bottles (HDPE) pigmented with titanium dioxide. Two lots of 300 units each were processed, r...

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Bibliographic Details
Published in:Journal of food science 2009, Vol.74 (1), p.S53-S57
Main Authors: Petrus, R.R, Walter, E.H.M, Faria, J.A.F, Abreu, L.F
Format: Article
Language:English
Subjects:
ambient temperature
Animals
appearance (quality)
aseptic packaging
Biological and medical sciences
bottles
Cattle
Containers
flavor
Food industries
food packaging
Food Packaging - methods
Food Preservation - methods
Food science
food storage
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
heat stability
Heat treating
High temperature
Hot Temperature
Humans
Milk
Milk - chemistry
Milk - standards
Milk and cheese industries. Ice creams
milk quality
odors
packaging
packaging materials
permeability
Polyethylene
Polyethylene - analysis
room temperature
sensory evaluation
shelf life
Sterilization
Taste
Time Factors
Titanium
UHT milk
UHT treatment
ultra-high temperature
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Summary:The objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT) milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bottles (HDPE) pigmented with titanium dioxide. Two lots of 300 units each were processed, respectively, at 135 and 141 °C/10 s using indirect heating and subsequently aseptically filled in an ISO class 7 clean room. These experimental lots were evaluated for appearance, aroma, flavor, and overall appreciation and compared to samples of commercial UHT milk purchased from local commercial stores. The time-temperature combinations investigated did not affect either the acceptability or the shelf life of the milk. Despite the limited light barrier properties of HDPE bottles, the product contained in the package tested exhibited good stability, with a shelf life ranging from 4 to 11 wk. Within this time period, the acceptability of the experimental lots was similar to that of the commercial products. The results achieved in this study contribute to turn the low-cost UHT system investigated into a technically viable option for small-size dairy processing plants.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2008.00997.x