Skip to main content
SpringerLink
Log in

Protein Stability in Sterilised Milk and Milk Products

  • Chapter
Advanced Dairy Chemistry

Abstract

Sterilised milk and milk products are produced by intense heat treatments and are stored at ambient temperature for several months. These conditions present a considerable challenge to the stability of their protein components. Several changes occur during the heat treatment, usually more during in-container sterilisation than UHT treatment, and some changes continue during storage. Most are time- and temperature-dependent and some are pH-dependent. The major chemical changes are denaturation of whey proteins, covalent cross-linking of proteins, redistribution of proteins between the colloidal and serum phases, lactosylation and subsequent Maillard reactions, degradation of individual amino acids via deamidation and dephosphorylation as well as generation of volatile sulfur compounds, and proteolysis by indigenous and bacterial proteinases. Physical changes also occur, including deposit formation during heating, and further sediment formation and gelation during storage. The mineral fraction plays an important role in some of these reactions. The changes to proteins have implications for the nutritional status of the product. There is a reduction in bioavailability of essential amino acids, particularly lysine, and formation of potentially toxic compounds resulting from Maillard reactions and protein cross-linking. However, the proteins in some sterilised products may be more digestible due to physical changes causing increased accessibility to digestive proteinases.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 189.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 249.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 249.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Al Kanhal HA (2000) Suitability of methods used for the measurement of proteolysis in UHT milk. Aust J Dairy Technol 55:148–152

    Google Scholar 

  • Al Kanhal HA, Al-Othman AA, Hewedi FM (2001) Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage. Int J Food Sci Nutr 52:509–514

    Article  CAS  Google Scholar 

  • Al-Attabi ZHR (2009) Volatile sulphur compounds in UHT milk. Ph.D. thesis, The University of Queensland, Brisbane

    Google Scholar 

  • Al-Attabi Z, D’Arcy BR, Deeth HC (2009) Volatile sulphur compounds in UHT milk. Crit Rev Food Sci Nutr 49:28–47

    Article  CAS  Google Scholar 

  • Al-Attabi Z, D’Arcy BR, Deeth HC (2014) Volatile sulfur compounds in pasteurised and UHT milk during storage. Dairy Sci Technol 94(3):241–253

    Article  CAS  Google Scholar 

  • Al-Roubaie SM, Burton H (1979) Effect of free fatty acids on the amount of deposit formed from milk on heated surfaces. J Dairy Res 46:463–471

    Article  CAS  Google Scholar 

  • Al-Saadi JMS, Deeth HC (2008) Cross-linking of proteins and other changes in UHT milk during storage at different temperatures. Aust J Dairy Technol 63:93–99

    Google Scholar 

  • Al-Saadi JS, Easa AM, Deeth HC (2013) Effect of lactose on cross-linking of milk proteins during heat treatment. Int J Dairy Technol 66:1–6

    Article  CAS  Google Scholar 

  • Andersson I, Öste R (1995) Nutritional quality of heat processed liquid milk. In: Heat-induced changes in milk, Document 9501, International Dairy Federation, Brussels, pp 279–307

    Google Scholar 

  • Andrews AT (1975) Properties of aseptically packed ultra-high-temperature milk. III. Formation of polymerized protein during storage at various temperatures. J Dairy Res 42:89–99

    Article  CAS  Google Scholar 

  • Andrews AT, Alichanidis E (1990) The plastein reaction revisited—evidence for a purely aggregation reaction-mechanism. Food Chem 35:243–261

    Article  CAS  Google Scholar 

  • Andrews AT, Cheeseman GC (1971) Properties of aseptically packed UHT milk: casein modification during storage and studies with model systems. J Dairy Res 38:193–207

    Article  CAS  Google Scholar 

  • Andrews AT, Cheeseman GC (1972) Properties of aseptically packed ultra-high-temperature milk. II. Molecular weight changes of casein components during storage. J Dairy Res 39:395–408

    Article  CAS  Google Scholar 

  • Anema SG (2009) The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk. In: Thompson A, Boland M, Singh H (eds) Milk proteins: from expression to food. Academic Press/Elsevier, Amsterdam, pp 230–281

    Google Scholar 

  • Anema SG, Li Y (2000) Further studies on the heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk. LWT- Food Sci Technol 33:335–343

    Article  CAS  Google Scholar 

  • Aschaffenburg R (1950) A simple test for sterilised milk. J Soc Dairy Technol 3:236–237

    Article  CAS  Google Scholar 

  • Ashton TR, Romney AJD (1981) In-container sterilization. In: Factors affecting the keeping quality of heat treated milk, Document 130, International Dairy Federation, Brussels, pp 55–70

    Google Scholar 

  • Augustin MA, Clark PT (1991) Heat stability of recombined concentrated milk: changes in calcium activity and pH on sterilization. J Dairy Res 58:67–74

    Article  Google Scholar 

  • Auldist MJ, Coats S, Sutherland BJ, Mayes JJ, McDowell GH, Rogers GL (1996a) Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of cheddar cheese. J Dairy Res 63:269–280

    Article  CAS  Google Scholar 

  • Auldist MJ, Coats SJ, Sutherland BJ, Hardham JF, McDowell GH, Rogers GL (1996b) Effect of somatic cell count and stage of lactation on the quality and storage life of ultra high temperature milk. J Dairy Res 63:377–386

    Article  CAS  Google Scholar 

  • Baglinière F, Tanguy G, Jardin J, Mateos A, Briard V, Rousseau F, Robert B, Beaucher E, Humbert G, Dary A, Gaillard JL, Amiel C, Gaucheron F (2012) Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: implications for the stability of casein micelles of UHT milks during their storage. Food Chem 135:2593–2603

    Article  CAS  Google Scholar 

  • Bansal B, Chen XD (2006) A critical review of milk fouling of heat exchangers. Compr Rev Food Sci Food Saf 5:27–33

    Article  CAS  Google Scholar 

  • Barach JT, Adams DM, Speck ML (1976) Low temperature inactivation in milk of heat-resistant proteinases from psychrotrophic bacteria. J Dairy Sci 59:391–395

    Article  CAS  Google Scholar 

  • Benton AG, Aldbery HG (1926) Studies on the stability of evaporated milk during sterilization with reference to hydrogen ion concentration, alcohol test and the addition of specific buffers. J Biol Chem 68:251–263

    CAS  Google Scholar 

  • Bhattacharyya J, Das KP (1999) Molecular chaperone-like properties of an unfolded protein: αs1-casein. J Biol Chem 274:15505–15509

    Article  CAS  Google Scholar 

  • Boumpa T, Tsioulpas A, Grandison AS, Lewis MJ (2008) Effects of phosphate and citrates on sediment formation in UHT goat’s milk. J Dairy Res 75:160–166

    Article  CAS  Google Scholar 

  • Burdett M (1974) The effect of phosphates in lowering the amount of deposit formation during the heat treatment of milk. J Dairy Res 41:123–129

    Article  CAS  Google Scholar 

  • Burrington KJ (2012) Whey protein heat stability. Technical report, US Dairy Export Council. http://www.innovatewithdairy.com/siteCollectionDocuments/

  • Burton H (1968) Reviews of progress of dairy science, section G, deposits from whole milk in heat treatment plant—a review and discussion. J Dairy Res 35:317–330

    Article  Google Scholar 

  • Burton H (1988) Ultra high temperature processing of milk and milk products. Elsevier Applied Science, London

    Google Scholar 

  • Burton H, Burdett M (1974) The effect of ageing of milk on the amount of deposit formation on heated surfaces. In: XIX International Dairy Congress, vol 1E, pp 167–168

    Google Scholar 

  • Button PD, Roginski H, Deeth HC, Craven HM (2011) Improved shelf-life estimation of UHT milk by prediction of proteolysis. J Food Qual 34:229–235

    Article  CAS  Google Scholar 

  • Calvo MM, Leaver J, Banks JM (1993) Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin. Int Dairy J 3:719–727

    Article  CAS  Google Scholar 

  • Carbonaro M, Bonomi F, Iametti S, Cappelloni M, Carnovale E (1998) Aggregation of proteins in whey from raw and heat-processed milk: formation of soluble macroaggregates and nutritional consequences. Lebensm Wiss Technol 31:522–529

    Article  CAS  Google Scholar 

  • Carini S, Todesco R (1977) Gelation of UHT milk. Latte 2:725–730

    CAS  Google Scholar 

  • Cattaneo S, Masotti F, Pellegrino L (2008) Effects of overprocessing on heat damage of UHT milk. Eur Food Res Technol 226:1099–1106

    Article  CAS  Google Scholar 

  • Chandrapala J, McKinnon I, Augustin MA, Udabage P (2010) The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk. J Dairy Res 77:257–264

    Article  CAS  Google Scholar 

  • Chavan RS, Chavan SR, Khedkar CD, Jana AH (2011) UHT milk processing and effect of plasmin activity on shelf life: a review. Compr Rev Food Sci Food Saf 10:251–268

    Article  CAS  Google Scholar 

  • Chavez MS, Livia MN, Taverna MA, Cuatrin A (2004) Bovine milk composition parameters affecting the ethanol stability. J Dairy Res 71:201–206

    Article  CAS  Google Scholar 

  • Chen BY (2013) Best use for milk and some associated issues. Ph.D. thesis, University of Reading

    Google Scholar 

  • Chen L, Daniel RM, Coolbear T (2003) Detection and impact of proteinase and lipase activities in milk and milk powders. Int Dairy J 13:255–275

    Article  CAS  Google Scholar 

  • Chen BY, Grandison AS, Lewis MJ (2012) Comparison of heat stability of goat’s milk subjected to UHT and in-container sterilisation. J Dairy Sci 95:1057–1063

    Article  CAS  Google Scholar 

  • Chism G, Huang A, Marshall J (1979) Sensitive assay for proteinases in sterile milk. J Dairy Sci 62:1798–1800

    Article  CAS  Google Scholar 

  • Christen GL, Senica M (1987) Casein, fluorescein isothiocyanate as a substrate for measuring proteinase production by psychrotrophic bacteria. J Food Prot 50:744–749

    CAS  Google Scholar 

  • Christiannson G, Jenness R, Coulter SC (1954) Determination of ionic calcium and magnesium in milk. Anal Chem 26:1923–1927

    Article  Google Scholar 

  • Cliffe AJ, Law BA (1982) A new method for the detection of microbial proteolytic enzymes in milk. J Dairy Res 49:209–219

    Article  CAS  Google Scholar 

  • Codex Alimentarius (2003) Proposed draft code of hygienic practice for milk and milk products at step 5 (ALINORM 03/13A, Appendix 3)

    Google Scholar 

  • Colahan-Sederstrom PM, Peterson DG (2005) Inhibition of key aroma compound generated during ultra high-temperature processing of bovine milk via epicatechin addition. J Agric Food Chem 53:398–402

    Article  CAS  Google Scholar 

  • Corradini C, Pecchini G (1981) Effect on proteinases on different UHT treatments. Neth Milk Dairy J 35:393–395

    CAS  Google Scholar 

  • Corredig M, Dalgleish DG (1996a) The binding of α-lactalbumin and β-lactoglobulin to casein micelles in milk treated by different heating systems. Milchwissenschaft 51:123–127

    CAS  Google Scholar 

  • Corredig M, Dalgleish DG (1996b) Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk. Food Res Int 29:49–55

    Article  CAS  Google Scholar 

  • Corredig M, Dalgleish DG (1999) The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk. Int Dairy J 9:233–236

    Article  Google Scholar 

  • Creamer LK, Bienvenue A, Nilsson H, Paulsson M, van Wanroij M, Lowe EK, Anema SG, Boland MJ, Nez–Flores RJ (2004) Heat-induced redistribution of disulfide bonds in milk proteins 1. Bovine β-lactoglobulin. J Agric Food Chem 52:7660–7668

    Article  CAS  Google Scholar 

  • Cronshaw HB (1947) Dairy information. Dairy Industries Ltd, London

    Google Scholar 

  • Dalgleish DG (1992) Sedimentation of casein micelles during the storage of ultra-high temperature milk products-a calculation. J Dairy Sci 75:371–379

    Article  Google Scholar 

  • Dalgleish DG, Pouliot Y, Paquin P (1987) Studies on the heat-stability of milk I. Behavior of divalent-cations and phosphate in milks heated in a stainless-steel system. J Dairy Res 54:29–37

    Article  CAS  Google Scholar 

  • Dannenberg F, Kessler HG (1988) Reaction kinetics of the denaturation of whey proteins in milk. J Food Sci 53:258–263

    Article  CAS  Google Scholar 

  • Datta N, Deeth HC (2001) Age gelation of UHT milk—a review. Food Bioprod Proc 79:197–210

    Article  Google Scholar 

  • Datta N, Deeth HC (2003) Diagnosing the cause of proteolysis in UHT milk. Lebensm Wiss Technol 36:173–182

    Article  CAS  Google Scholar 

  • Davis JG (1955) A dictionary of dairying, 2nd edn. Leonard Hill, London

    Google Scholar 

  • de Jong P, Bouman S, van der Linden H (1992) Fouling of heat treatment equipment in relation to the denaturation of beta-lactoglobulin. J Soc Dairy Technol 45(1):3–8

    Article  Google Scholar 

  • de Koning PJ, Kaper J, Rollema HS, Driessen FM (1985) Age-thinning and gelation in unconcentrated and concentrated UHT-sterilized skim milk. Effect of native milk proteinase. Neth Milk Dairy J 39:71–87

    Google Scholar 

  • de la Fuente MA (1998) Changes in the mineral balance of milk submitted to technological treatments. Trends Food Sci Technol 9:281–288

    Article  Google Scholar 

  • de Rham O, Andrews AT (1982) The roles of native milk proteinase and its zymogen during proteolysis in normal bovine-milk. J Dairy Res 49:577–585

    Article  Google Scholar 

  • Deepa P, Mathur MP (1994) Age gelation in ultra heat treated milk: some evidence for a plastein induced mechanism. J Food Sci Technol 31:77–79

    Google Scholar 

  • Demott BJ (1968) Ionic calcium in milk and whey. J Dairy Sci 51:1008–1012

    Article  CAS  Google Scholar 

  • Deysher EF, Webb BH (1952) Factors that affect the formation of a crystalline deposit in evaporated milk. J Dairy Sci 35:106–115

    Article  CAS  Google Scholar 

  • Donovan M, Mulvihill DM (1987) Thermal-denaturation and aggregation of whey proteins. Ir J Food Sci Technol 11:87–100

    CAS  Google Scholar 

  • Dupont D, Rolet-Repecaud O, Muller-Renaud S (2004) Determination of the heat treatment undergone by milk by following the denaturation of alpha-lactalbumin with a biosensor. J Agric Food Chem 52:677–681

    Article  CAS  Google Scholar 

  • Eigel WN (1977) Effect of bovine plasmin on αS1-B and κ-A caseins. J Dairy Sci 60:1399–1403

    Article  CAS  Google Scholar 

  • Erasmo N, Diego M, Carini S (1981) Gelation of UHT milk: soluble nitrogen fraction and casein residue. Latte 6:670–675

    CAS  Google Scholar 

  • Ezeh VN, Lewis MJ (2011) Milk reversibility following reduction and restoration of pH. Int J Dairy Technol 64:179–187

    Article  CAS  Google Scholar 

  • Fairbairn D (1989) Assay methods for proteinases. In: McKellar RC (ed) Enzymes of psychrotrophs in raw food. CRC Press, Boca Raton, pp 189–204

    Google Scholar 

  • Faka M, Lewis MJ, Grandison AS, Deeth HC (2009) The effect of free Ca2+ on the heat stability of low-heat skim milk powder. Int Dairy J 19:386–392

    Article  CAS  Google Scholar 

  • Foster CL, Green ML (1990) A model heat exchange apparatus for the investigation of fouling of stainless steel surfaces by milk. II. Deposition of fouling material at 140°C, its adhesion and depth profiling. J Dairy Res 57:339–348

    Article  Google Scholar 

  • Fox PF (1981) Heat stability of milk: significance of heat-induced acid formation in coagulation. Ir J Food Sci Technol 5:1–12

    CAS  Google Scholar 

  • Fox PF, Morrissey PA (1977) Reviews of the progress of dairy science: the heat stability of milk. J Dairy Res 44:627–646

    Article  CAS  Google Scholar 

  • Friedman M (1999) Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and others proteins. J Agric Food Chem 47:1295–1349

    Article  CAS  Google Scholar 

  • Friedman M, Zahnley J, Masters P (1981) Relationship between in vitro digestibility of casein and its content of lysinoalanine and D-amino acids. J Food Sci 46:127–131

    Article  CAS  Google Scholar 

  • Fritsch RJ, Hoffmann H, Klostermeyer H (1983) Formation of lysinoalanine during heat treatment of milk. Z Lebensm Unters Forsch 176:341–345

    CAS  Google Scholar 

  • Gaafar AMM (1987) Investigation into the cooked flavour in heat-treated milk. Ph.D. thesis, University of Reading

    Google Scholar 

  • Gaafar AM, El Sayed MM (1991) Chemical changes in ultra-heat-treated milk during storage. I. Properties of the proteins. Egypt J Dairy Sci 19:257–266

    CAS  Google Scholar 

  • Gaucher I, Molle D, Gagnaire V, Gaucheron F (2008) Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk. Food Hydrocoll 22:130–143

    Article  CAS  Google Scholar 

  • Gaucher I, Tanguy G, Fauquant J, Jardin J, Rousseau F, Robert B, Madec M-N, Gaucheron F (2011) Proteolysis of casein micelles by Pseudomonas fluorescens CNRZ 798 contributes to the destabilisation of UHT milk during its storage. Dairy Sci Technol 91:413–429

    Article  CAS  Google Scholar 

  • Geerts JP, Bekhof JJ, Scherjon JW (1983) Determination of calcium ion activities in milk with an ion selective electrode. Neth Milk Dairy J 37:197–211

    CAS  Google Scholar 

  • Grandison AS (1988) UHT processing of milk: seasonal variation in deposit formation in heat exchanger. J Soc Dairy Technol 41:43–49

    Article  Google Scholar 

  • Griffiths MW, Phillips JD, Muir DD (1981) Thermostability of proteinases and lipases from a number of species of psychrotrophic bacteria of dairy origin. J Appl Bacteriol 50:289–303

    Article  CAS  Google Scholar 

  • Grijspeerdt K, Mortier L, De Block J, van Renterghem R (2004) Applications of modelling to optimise ultra high temperature milk heat exchangers with respect to fouling. Food Control 15:117–130

    Article  CAS  Google Scholar 

  • Grimley H, Grandison AS, Lewis MJ (2009) Changes in milk composition and processing properties during the spring flush period. Dairy Sci Technol 89:405–416

    Article  CAS  Google Scholar 

  • Grimley HJ, Grandison AS, Lewis MJ (2010) The effect of calcium removal from milk on casein micelle stability and structure. Milchwissenschaft 65:151–154

    CAS  Google Scholar 

  • Grufferty M, Fox P (1986) Potassium iodate-induced proteolysis in ultra heat treated milk during storage: the role of beta-lactoglobulin and plasmin. J Dairy Res 53:601–613

    Article  CAS  Google Scholar 

  • Gynnig K, Thorne KE, Sammuelsson EG (1958) The burning of milk in plate pasteurizers. Milchwissenschaft 13:62–70

    Google Scholar 

  • Hammer P, Lembke F, Suhren G, Heeschen W (1996) Characterisation of heat resistant mesophilic Bacillus species affecting the quality of UHT milk. In: Heat treatments and alternative methods, Document 9602, International Dairy Federation, Brussels, pp 9–16

    Google Scholar 

  • Hardham JF (1998) Effect of protein standardisation of milk by addition of UF milk permeate on the composition and storage stability of UHT processed milk. Aust J Dairy Technol 53:22–27

    CAS  Google Scholar 

  • Harwalkar VR (1992) Age gelation of sterilized milks. In: Fox PF (ed) Advanced dairy chemistry, vol 1, 2nd edn, Proteins. Elsevier Applied Science, London, pp 691–734

    Google Scholar 

  • Harwalkar VR, Vreeman HJ (1978) Effect of added phosphates and storage on changes in ultra-high temperature short-time sterilized concentrated skim-milk. I. Viscosity, gelation, alcohol stability, chemical and electrophoretic analysis of proteins. Neth Milk Dairy J 32:94–111

    CAS  Google Scholar 

  • Harwalkar VR, Beckett DC, McKellar RC, Emmons DB, Doyle GE (1983) Age-thickening and gelation of sterilized evaporated milk. J Dairy Sci 66:735–742

    Article  Google Scholar 

  • Haryani S, Datta N, Elliott AJ, Deeth HC (2003) Production of proteinases by psychrotrophic bacteria in raw milk stored at low temperature. Aust J Dairy Technol 58:16–20

    Google Scholar 

  • Havea P, Singh H, Creamer LK, Campanella OH (1998) Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions. J Dairy Res 65:79–91

    Article  CAS  Google Scholar 

  • Havea P, Singh H, Creamer LK (2001) Characterization of heat-induced aggregates of beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin in a whey protein concentrate environment. J Dairy Res 68:483–497

    Article  CAS  Google Scholar 

  • Hawran LJ, Jones VA, Swartzel KR (1985) Sediment formation in aseptically processed and packaged milk. J Food Process Preserv 9:189–207

    Article  Google Scholar 

  • Henle T, Walter AW, Klostermeyer H (1996) Irreversible crosslinking of casein during storage of UHT-treated skim milk. In: Heat treatments and alternative methods, Document 9602, International Dairy Federation, Brussels, pp 290–298

    Google Scholar 

  • Holland JW, Gupta R, Deeth HC, Alewood PF (2011) Proteomic analysis of temperature-dependent changes in stored UHT milk. J Agric Food Chem 59:1837–1846

    Article  CAS  Google Scholar 

  • Holland JW, Gupta R, Deeth HC, Alewood PF (2012) UHT milk contains multiple forms of αS1-casein that undergo degradative changes during storage. Food Chem 133:689–696

    Article  CAS  Google Scholar 

  • Holt C (2004) An equilibrium thermodynamic model of the sequestration of calcium phosphate by casein micelles and its application to the calculation of the partition of salts in milk. Eur Biophys J 33:421–434

    CAS  Google Scholar 

  • Holt C, Dalgleish DG, Jenness R (1981) Calculation of the ion equilibria in milk diffusate and comparison with experiment. Anal Biochem 113:154–163

    Article  CAS  Google Scholar 

  • Horne DS (2003) Ethanol stability. In: Fox PF (ed) Advanced dairy chemistry, vol 1, Proteins. Elsevier Applied Science Publishers, London, pp 975–1000

    Google Scholar 

  • Horne DS, Muir DD (1990) Alcohol and heat stability of milk protein. J Dairy Sci 73:3613–3626

    Article  CAS  Google Scholar 

  • Huijs G, van Asselt A, Verdurmen R, de Jong P (2004) High speed milk. Dairy Ind Int 6911:30–32

    Google Scholar 

  • Hurrell RF, Deutsch R, Finot PA (1980) Effect of ultra-high-temperature steam injection on sulfur-containing amino acids of skim milk. J Dairy Sci 63:298–300

    Article  CAS  Google Scholar 

  • Hutton JT, Patton S (1952) The origin of sulfhydryl groups in milk proteins and their contributions to ‘cooked’ flavor. J Dairy Sci 35:699–705

    Article  CAS  Google Scholar 

  • Iametti S, Bonomi F (1996) Transient modification of the association equilibrium in heated β-lactoglobulin. In: Heat treatments and alternative methods, Document 9602, International Dairy Federation, Brussels, pp 341–349

    Google Scholar 

  • IFST (1991) Food and drink—good manufacturing practice: a guide to its responsible management, 3rd edn. Institute of Food Science and Technology, London

    Google Scholar 

  • Jeurnink TJM, DeKruif KG (1995) Calcium concentration in milk in relation to heat stability and fouling. Neth Milk Dairy J 49:151–165

    CAS  Google Scholar 

  • Jeurnink TJM, Verheul M, Cohen Stuart MA, de Kruif CG (1996) Relation between the denaturation and fouling behaviour of β-lactoglobulin. In: Heat treatments and alternative methods, Document 9602, International Dairy Federation, Brussels, pp 73–82

    Google Scholar 

  • Kastanas P (1996) Studies on the fouling of heat exchangers during the sterilisation of cows’ and goat’s milks. Ph.D. thesis, University of Reading

    Google Scholar 

  • Kastanas P, Lewis MJ, Grandison AS (1995) Design and development of a miniature UHT plant for fouling studies and its evaluation using milk adjusted to different pH values, goat’s milk and milk permeate. Food Bioprod Process 73c:83–92

    Google Scholar 

  • Kastanas P, Lewis MJ, Grandison AS (1996) Comparison of heat exchanger performance for goat and cow milk. In: Production and utilization of ewe and goat milk, Document 9603, International Dairy Federation, Brussels, pp 221–230

    Google Scholar 

  • Kelly AL, Foley J (1997) Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/beta-lactoglobulin complexation, plasminogen activation and somatic cell count. Int Dairy J 7:411–420

    Article  CAS  Google Scholar 

  • Kessler HG (1981) Food engineering and dairy technology. Kessler, Freising

    Google Scholar 

  • Kocak HR, Zadow JG (1985a) Age gelation of UHT whole milk as influenced by storage temperature. Aust J Dairy Technol 40:14–21

    Google Scholar 

  • Kocak HR, Zadow JG (1985b) Controlling age gelation of UHT milk with additives. Aust J Dairy Technol 40:58–64

    CAS  Google Scholar 

  • Kocak HR, Zadow JG (1985c) Polyphosphate variability in the control of age gelation in UHT milk. Aust J Dairy Technol 40:65–68

    CAS  Google Scholar 

  • Kocak HR, Zadow JG (1985d) The effect of low-temperature inactivation treatment on age gelation of UHT whole milk. Aust J Dairy Technol 40:53–58

    CAS  Google Scholar 

  • Kondal Reddy K, Nguyen MH, Kailasapathy K, Zadow JG, Hardham JF (1999) Kinetic study of whey protein denaturation to assess the degree of heat treatment in UHT milk. J Food Sci Technol 36:305–309

    Google Scholar 

  • Kudo S (1980) The heat stability of milk: formation of soluble proteins and protein-depleted micelles at elevated temperatures. N Z J Dairy Sci Technol 15:255–263

    CAS  Google Scholar 

  • Kuwajima K, Ikeguchi M, Sugawara T, Hiroka Y, Sugai S (1990) Kinetics of disulfide bond reduction in α-lactalbumin by dithiothreitol and molecular basis of superreactivity of the Cys6-Cys120 disulfide bond. Biochemistry 29:8240–8249

    Article  CAS  Google Scholar 

  • Kwan KKH, Nakai S, Skura BJ (1983) Comparison of four methods for determining proteinase activity in milk. J Food Sci 48:1418–1421

    Article  CAS  Google Scholar 

  • Lacroix M, Bon C, Bos C, Leonil J, Benamouzig R, Luengo C, Fauquant J, Tome D, Gaudichon C (2008) Ultra high temperature treatment, but not pasteurization, affects the postprandial kinetics of milk proteins in humans. J Nutr 138:2342–2347

    Article  CAS  Google Scholar 

  • Lalande M, Corrieu G (1981) Fouling of plate heat exchanger by milk. In: Proceedings of conference fundamentals and application of surface phenomena associated with fouling and cleaning in food processing, Tlosand, 6–9 April 1981, pp 279–288

    Google Scholar 

  • Lalande M, Tissier JP, Corrieu G (1984) Fouling of plate heat exchanger used in ultra-high-temperature sterilisation of milk. J Dairy Res 51:557–568

    Article  Google Scholar 

  • Langhendries JP, Hurrell RF, Furniss DE, Hischenhuber C, Finot PA, Bernard A, Battisti O, Bertrand JM, Senterre J (1992) Maillard reaction-products and lysinoalanine—urinary-excretion and the effects on kidney-function of preterm infants fed heat-processed milk formula. J Pediatr Gastroenterol Nutr 14:62–70

    Article  CAS  Google Scholar 

  • Lauber S, Klostermeyer H, Henle T (2001) On the influence of non-enzymatic crosslinking of caseins on the gel strength of yogurt. Nahrung 45:215–217

    Article  CAS  Google Scholar 

  • Law BA, Andrews AT, Sharpe ME (1977) Gelation of ultra-high-temperature-sterilized milk by proteinases from a strain of Pseudomonas fluorescens isolated from raw milk. J Dairy Res 44:145–148

    Article  CAS  Google Scholar 

  • Laxminarayana H, Dastur NN (1968) Buffaloes’ milk and milk products. Dairy Sci Abstr 30:231–241

    Google Scholar 

  • Le TX, Datta N, Deeth HC (2006) A sensitive HPLC method for measuring bacterial proteolysis and proteinase activity in UHT milk. Food Res Int 39:823–830

    Article  CAS  Google Scholar 

  • Le TT, Holland JW, Bhandari B, Alewood PF, Deeth HC (2013) Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage. Int Dairy J 31:83–91

    Article  CAS  Google Scholar 

  • Lewis MJ (2010) The measurement and significance of ionic calcium in milk—a review. Int J Dairy Technol 64:1–13

    Article  CAS  Google Scholar 

  • Lewis MJ, Deeth HC (2009) Heat treatment of milk. In: Tamine AY (ed) Milk processing and quality management. Society of Dairy Technology/Wiley-Blackwell, Chichester, pp 168–204

    Google Scholar 

  • Lewis MJ, Heppell N (2000) Continuous thermal processing of foods: pasteurization and UHT sterilization. Aspen, Gaithersburg

    Google Scholar 

  • Lewis MJ, Grandison AS, Lin M-J, Tsioulpas A (2011) Ionic calcium and pH as predictors of stability of milk to UHT processing. Milchwissenschaft 66:197–200

    CAS  Google Scholar 

  • Lin MJ (2002) Measurement of ionic calcium and its role in milk stability. Ph.D. thesis, University of Reading

    Google Scholar 

  • Lonnerdal B, Hernell O (1998) Effects of feeding ultrahigh-temperature (UHT)-treated infant formula with different protein concentrations or powdered formula, as compared with breast-feeding, on plasma amino acids, hematology, and trace element status. Am J Clin Nutr 68:350–356

    CAS  Google Scholar 

  • López Fandiño R, Olano A, Corzo N, Ramos M (1993a) Proteolysis during storage of UHT milk: differences between whole and skim milk. J Dairy Res 60:339–357

    Article  Google Scholar 

  • López Fandiño R, Olano A, San José C, Ramos M (1993b) Application of reversed-phase HPLC to the study of proteolysis in UHT milk. J Dairy Res 60:111–116

    Article  Google Scholar 

  • Lorient D (1979) Covalent bonds formed in proteins during milk sterilization—studies on caseins and casein peptides. J Dairy Res 46:393–396

    Article  CAS  Google Scholar 

  • Losito I, Carbonara T, Monaci L, Palmisano F (2007) Evaluation of the thermal history of bovine milk from the lactosylation of whey proteins: an investigation by liquid chromatography-electrospray ionization mass spectrometry. Anal Bioanal Chem 389:2065–2074

    Article  CAS  Google Scholar 

  • Lu DD, Nielsen SS (1993) Heat inactivation of native plasminogen activators in bovine milk. J Food Sci 58(1010):1012, 1016

    Google Scholar 

  • Lyster RLJ (1965) The composition of milk deposits in an ultra-high temperature plant. J Dairy Res 32:203–210

    Article  Google Scholar 

  • Lyster RLJ (1970) The denaturation of α-lactalbumin and ß-lactoglobulin in heated milk. J Dairy Res 37:233–243

    Article  CAS  Google Scholar 

  • Ma Y, Barbano DM (2003) Milk pH as a function of CO2 concentration, temperature, and pressure in a heat exchanger. J Dairy Sci 86:3822–3830

    Article  CAS  Google Scholar 

  • Manji B, Kakuda Y (1986) Effect of storage-temperature on age gelation of UHT-milk processed by direct and indirect heating-systems. Canad Inst Food Sci Technol J 19:R45

    Article  Google Scholar 

  • Manji B, Kakuda Y, Arnott DR (1986) Effect of storage temperature on age gelation of ultra-high temperature milk processed by direct and indirect heating systems. J Dairy Sci 69:2994–3001

    Article  Google Scholar 

  • Marshall RJ (1986) Effects of iodate, hydrogen peroxide and dichromate on the denaturation of whey proteins in heated milk. J Dairy Res 53:89–95

    Article  CAS  Google Scholar 

  • McKellar RC, Froehlich DA, Butler G, Cholette H, Campbell C (1984) The effect of uncooled storage on proteolysis, bitterness and apparent viscosity in ultra-high-temperature milk. Canad Inst Food Sci Technol J 17:14–17

    Article  Google Scholar 

  • McKenna BM, O’Sullivan AC (1971) Whey protein denaturation in concentrated skimmilks. J Dairy Sci 54:1075–1077

    Article  Google Scholar 

  • McKenna AB, Singh H (1991) Age gelation in UHT-processed reconstituted concentrated skim milk. Int J Food Sci Technol 26:27–38

    Article  CAS  Google Scholar 

  • McKinnon IR, Yap SE, Augustin M-A, Hemar Y (2009) Diffusing-wave spectroscopy investigation for heated reconstituted skim milks containing calcium chloride. Food Hydrocoll 23:127–133

    Article  CAS  Google Scholar 

  • McMahon DJ (1996) Age-gelation of UHT milk: changes that occur during storage, their effect on shelf life and the mechanism by which age-gelation occurs. In: Heat treatments and alternative methods, Document 9602, International Dairy Federation, Brussels, pp 315–326

    Google Scholar 

  • McSweeney PLH, Olson NF, Fox PF, Healy A, Hojrup P (1993) Proteolytic specificity of chymosin on bovine alpha s1-casein. J Dairy Res 60:401–412

    Article  CAS  Google Scholar 

  • McSweeney PLH, Olson NF, Fox PF, Healy A (1994) Proteolysis of bovine alpha s2-casein by chymosin. Z Lebensm Unters Forsch 199:429–432

    Article  CAS  Google Scholar 

  • Meisel H, Schlimme E (1995) Casein-gebundener Phosphor under Gehalt an freien Aminosäuren in unterschiedlich wärmebehandelter [Casein-bound phosphorus and contents of free amino acids in milk subjected to different heat treatments]. Kieler Milch Forschung 47:289–295

    CAS  Google Scholar 

  • Melo TS, Hansen AP (1978) Effect of ultra-high-temperature steam injection on model systems of α-lactalbumin and β-lactoglobulin. J Dairy Sci 61:710–713

    Article  CAS  Google Scholar 

  • Metwalli AAM, van Boekel M (1998) On the kinetics of heat-induced deamidation and breakdown of caseinate. Food Chem 61:53–61

    Article  CAS  Google Scholar 

  • Miralles B, Amigo L, Ramos M, Recio I (2003) Analysing para-kappa-casein and related peptides as indicators of milk proteolysis. Milchwissenschaft 58:412–415

    Google Scholar 

  • Mitchell GE, Ewings KN (1985) Quantification of bacterial proteolysis causing gelation in UHT-treated milk. N Z J Dairy Sci Technol 20:65–76

    CAS  Google Scholar 

  • Mittal SB, Hourigan JA, Zadow JG (1990) Effect of added sodium hexametaphosphate on certain technological aspects of UHT recombined milk. Aust J Dairy Technol 45:1–4

    CAS  Google Scholar 

  • Miwa N, Yokoyama K, Wakabayashi H, Nio N (2010) Effect of deamidation by protein-glutaminase on physicochemical and functional properties of skim milk. Int Dairy J 20:393–399

    Article  CAS  Google Scholar 

  • Montilla A, Calvo M (1997) Goat’s milk stability during heat treatment: effect of pH and phosphates. J Agric Food Chem 45:931–934

    Article  CAS  Google Scholar 

  • Morgan PE, Treweek TM, Lindner RA, Price WE, Carver JA (2005) Casein proteins as molecular chaperones. J Agric Food Chem 53:2670–2683

    Article  CAS  Google Scholar 

  • Mottar J, Moermans R (1988) Optimization of the forewarming process with respect to deposit formation in indirect ultra high temperature plants and the quality of milk. J Dairy Res 55:563–568

    Article  Google Scholar 

  • Mottar J, Bassier A, Joniau M, Baert J (1989) Effect of heat-induced association of whey proteins and casein micelles on yogurt texture. J Dairy Sci 72:2247–2256

    Article  CAS  Google Scholar 

  • Mounsey JS, O’Kennedy BT (2007) Conditions limiting the influence of thiol-disulphide interchange reactions on the heat-induced aggregation kinetics of beta-lactoglobulin. Int Dairy J 17:1034–1042

    Article  CAS  Google Scholar 

  • Mulder H, Walstra P (1974) The milk fat globule, emulsion science as applied to milk products and comparable foods. Center for Agricultural Publishing and Documentation, Wageningen

    Google Scholar 

  • Newstead DF, Groube GF, Smith AF, Eiger RN (1998) Fouling of UHT plants by recombined and fresh milk: some effects of preheat treatment. In: Wilson DI, Fryer PJ, Hasting APM (eds) Fouling and cleaning in food processing, Cambridge, pp 17–24

    Google Scholar 

  • Newstead DF, Paterson G, Anema SG, Coker CJ, Wewala AR (2006) Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: effects of preheat treatment. Int Dairy J 16:573–579

    Article  CAS  Google Scholar 

  • Nian Y, Chen B, Aikman P, Grandison A, Lewis MJ (2012) Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk. Int J Dairy Technol 65:490–497

    Article  CAS  Google Scholar 

  • Nicodème M, Grill JP, Gaillard JL (2005) Extracellular proteinase activity of different Pseudomonas strains: Dependence of proteolytic activity on culture conditions. J Appl Microbiol 99:641–648

    Article  CAS  Google Scholar 

  • Nielsen SS (2002) Plasmin system and microbial proteinases in milk: Characteristics, roles, and relationship. J Agric Food Chem 50:6628–6634

    Article  CAS  Google Scholar 

  • Nieuwenhuijse JA, van Boekel MAJS (2003) Protein stability in sterilised milk and milk products. In: Fox PF, McSweeney PLH (eds) Advanced dairy chemistry, vol 1, 3rd edn, Proteins. Kluwer Academic/Plenum, New York, pp 947–974

    Google Scholar 

  • Nieuwenhuijse JA, Timmermans W, Walstra P (1988) Calcium and phosphate partitions during the manufacture of sterilized milk and their relations to the heat stability. Neth Milk Dairy J 42:387–421

    CAS  Google Scholar 

  • Noh B, Richardson T, Creamer LK (1989) Radiolabelling study of the heat-induced interactions between alpha-lactalbumin, beta-lactoglubulin and kappa-casein in milk and in buffer solutions. J Food Sci 54:889–893

    Article  CAS  Google Scholar 

  • O’Connell JE, Fox PF (2003) Heat-induced coagulation of milk. In: Fox PF, McSweeney PLH (eds) Advanced dairy chemistry, vol 1, 3rd edn, Proteins. Kluwer Academic/Plenum press, New York, pp 879–930

    Google Scholar 

  • O’Kennedy BT, Mounsey JS (2006) Control of heat-induced aggregation of whey proteins using casein. J Agric Food Chem 54:5637–5642

    Article  CAS  Google Scholar 

  • Oldfield DJ, Singh H, Taylor MW (1998) Association of β-lactoglobulin and α-lactalbumin with the casein micelles in skim milk heated in an ultra-high temperature plant. Int Dairy J 8:765–770

    Article  CAS  Google Scholar 

  • Omoarukhe ED, On-Nom N, Grandison AS, Lewis MJ (2010) Effects of different calcium salts on properties of milk related to heat stability. Int J Dairy Technol 63:504–511

    Article  CAS  Google Scholar 

  • On-Nom N (2012). Partitioning of milk at high temperature. Ph.D. thesis, University of Reading

    Google Scholar 

  • On-Nom N, Grandison AS, Lewis MJ (2010) Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature. J Dairy Sci 93:515–523

    Article  CAS  Google Scholar 

  • On-Nom N, Grandison AS, Lewis MJ (2012) Heat stability of milk supplemented with calcium chloride. J Dairy Sci 95:1623–1631

    Article  CAS  Google Scholar 

  • Perkin AG, Henschel MJ, Burton H (1973) Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. VI. Effects on sediment formation and clotting with enzymes. J Dairy Res 40:215–220

    Article  CAS  Google Scholar 

  • Perkins ML, Deeth HC (2001) A survey of Australian consumers’ attitude towards UHT milk. Aust J Dairy Technol 56:28–34

    Google Scholar 

  • Philippe M, Gaucheron F, Le Graet Y, Michel F, Garem A (2003) Physicochemical characterization of calcium supplemented skim milk. Lait 83:45–59

    Article  CAS  Google Scholar 

  • Politis I, Zavizion B, Barbano DM, Gorewit RC (1993) Enzymatic assay for the combined determination of plasmin plus plasminogen in milk: revisited. J Dairy Sci 76:1260–1267

    Article  CAS  Google Scholar 

  • Pouliot Y, Boulet M, Paquin P (1989) Observations on the heat induced salt balance changes in milk I. Effect of heating time between 4 and 90°C. J Dairy Res 56:185–192

    Article  CAS  Google Scholar 

  • Povoa M, Moraes-Santos T (1997) Effect of heat treatment on the nutritional quality of milk proteins. Int Dairy J 7:609–612

    Article  Google Scholar 

  • Prakash S (2007) Burn-on in ultra-high-temperature processing of milk. Ph.D. thesis, University of Queensland, Brisbane

    Google Scholar 

  • Prakash S, Datta N, Deeth HC (2005) Methods of detecting fouling caused by heating of milk. Food Rev Int 21:267–293

    Article  CAS  Google Scholar 

  • Prakash S, Datta N, Lewis M, Deeth H (2007) Reducing fouling during UHT treatment of goat’s milk. Milchwissenschaft 62:16–19

    CAS  Google Scholar 

  • Pyne GT, McHenry KA (1955) The heat coagulation of milk. J Dairy Res 22:60–68

    Article  CAS  Google Scholar 

  • Ramsey JA, Swartzel KR (1984) Effect of ultra high temperature processing and storage conditions on rates of sedimentation and fat separation of aseptically packaged milk. J Food Sci 49:257–262

    Article  Google Scholar 

  • Ranjith HMP (1995) Assessment of some properties of calcium-reduced milk and milk products from heat treatment and other processes. Ph.D. thesis, University of Reading

    Google Scholar 

  • Ranjith HMP, Lewis MJ, Maw D (1999) Production of calcium-reduced milks using ion exchange. J Dairy Res 66:139–144

    Article  CAS  Google Scholar 

  • Recio I, Frutos M, Olano A, Ramos M (1996) Application of capillary electrophoresis and reversed-phase HPLC to the study of proteolysis in UHT milks. In: Heat treatments and alternative methods, Document 9602, International Dairy Federation, Brussels, pp 422–428

    Google Scholar 

  • Renzschauen A (1983) Nutritional value of protein in lactose-hydrolysed UHT milk. Kieler Milch Forschung 35:325–327

    CAS  Google Scholar 

  • Rerat A, Calmes R, Vaissade P, Finot PA (2002) Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig. Significance for man. Eur J Nutr 41:1–11

    Article  CAS  Google Scholar 

  • Richardson BC (1983) The proteinases of bovine milk and the effect of pasteurisation on their activity. N Z J Dairy Sci Technol 18:233–245

    CAS  Google Scholar 

  • Richardson BC, Newstead DF (1979) Effect of heat-stable proteinases on the storage life of UHT milk. N Z J Dairy Sci Technol 14:273–279

    CAS  Google Scholar 

  • Rose D (1961) Factors affecting the pH-sensitivity of the heat stability of milk from individual cows. J Dairy Sci 44:1405–1413

    Article  CAS  Google Scholar 

  • Rose D (1962) Factors affecting the heat stability of milk. J Dairy Sci 45:1305–1311

    Article  CAS  Google Scholar 

  • Rose D (1963) Heat stability of bovine milk: a review. Dairy Sci Abstr 25:45–52

    Google Scholar 

  • Salaun F, Mietton B, Gaucheron F (2005) Buffering capacity of dairy products. Int Dairy J 15:95–109

    Article  CAS  Google Scholar 

  • Samel R, Weaver RWV, Gammack DB (1971) Changes on storage in milk processed by ultra-high-temperature sterilization. J Dairy Res 38:323–332

    CAS  Google Scholar 

  • Sawyer WH (1968) Heat denaturation of bovine beta-lactoglobulins and relevance of disulfide aggregation. J Dairy Sci 51:323–329

    Article  CAS  Google Scholar 

  • Schamberger GP, Labuza TP (2007) Effect of green tea flavonoids on Maillard browning in UHT milk. LWT- Food Sci Technol 40:1410–1417

    Article  CAS  Google Scholar 

  • Schutte L (1976) Flavor precursors in food stuffs. In: Charalambous G, Katz I (eds) Phenolic, sulfur and nitrogen compounds in food flavors. American Chemical Society, Washington, DC, pp 96–113

    Chapter  Google Scholar 

  • Shew DI (1981) New monograph in UHT milk, Document No. 133, International Dairy Federation, Brussels, pp 115–121

    Google Scholar 

  • Shipe WF, Bassette R, Deane DD, Dunkley WL, Hammond EG, Harper WJ, Kleyn DH, Morgan ME, Nelson JH, Scanlan RA (1978) Off flavors of milk: nomenclature, standards, and bibliography. J Dairy Sci 61:855–869

    Article  CAS  Google Scholar 

  • Sievanen K, Huppertz T, Kelly AL, Fox PF (2008) Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk. Int J Dairy Technol 61:151–155

    Article  CAS  Google Scholar 

  • Singh H (1995) Heat-induced changes in casein, including interactions with whey proteins. In: Heat-induced changes in milk, Document 9501, International Dairy Federation, Brussels, pp 86–104

    Google Scholar 

  • Singh H (2004) Heat stability of milk. Int J Dairy Technol 57:111–119

    Article  CAS  Google Scholar 

  • Singh H, Fox PF (1987) Heat stability of milk - influence of colloidal and soluble salts and protein modification on the ph-dependent dissociation of micellar kappa-casein. J Dairy Res 54(4):523–534

    Google Scholar 

  • Singh H, Latham JM (1993) Heat stability of milk: aggregation and dissociation of protein at ultra-high temperatures. Int Dairy J 3:225–237

    Article  CAS  Google Scholar 

  • Skudder PJ (1981) Effects of adding potassium iodate to milk before UHT treatment, 2). Iodate-induced proteolysis during subsequent aseptic storage. J Dairy Res 48:115–122

    Article  CAS  Google Scholar 

  • Skudder PJ, Thomas EL, Pavey JA, Perkin AG (1981) Effects of adding potassium iodate to milk before UHT treatment. I Reduction in the amount of deposit on the heated surfaces. J Dairy Res 48:99–113

    Article  CAS  Google Scholar 

  • Skudder PJ, Brooker BE, Bonsey AD, Alvarez-Guerrero R (1986) Effect of pH on the formation of deposit from milk on heated surfaces during ultra high temperature processing. J Dairy Res 53:75–87

    Article  CAS  Google Scholar 

  • Snoeren THM, van Riel JAM, Both P (1979) Proteolysis during storage of UHT-sterilised whole milk. I. Experiments with milk heated by the direct system for 4 seconds at 142°C. Neth Milk Dairy J 33:31–39

    CAS  Google Scholar 

  • Srichantra A, Newstead DF, McCarthy OJ, Paterson AHJ (2006) Effect of preheating on fouling of a pilot scale UHT sterilizing plant by recombined, reconstituted and fresh whole milks. Food Bioprod Proc 84:279–285

    Article  Google Scholar 

  • Steventon AJ, Donald AM, Gladen LF (1994) Thermal aggregation of whey proteins under fluid shear conditions. In: Andrews AT, Varley J (eds) Biochemistry of milk products. Royal Society of Chemistry, London, Cambridge, pp 133–142

    Google Scholar 

  • Sukan G, Andrews AT (1982) Application of the plastein reaction to caseins and to skim-milk powder. Chemical and physical-properties of the plasteins and the mechanism of plastein formation. J Dairy Res 49:279–293

    Article  CAS  Google Scholar 

  • Swartzel KR (1983) The role of heat exchanger fouling in the formation of sediment in aseptically processed and packaged milk. J Food Process Preserv 7:247–257

    Article  Google Scholar 

  • Tarassuk NP, Tamsma AF (1956) Control of gelation in evaporated milk. J Agric Food Chem 4:1033–1035

    Article  CAS  Google Scholar 

  • Tessier H, Rose D (1958) Calcium ion concentration in milk. J Dairy Sci 41:351–359

    Article  Google Scholar 

  • Timmer-Keetels CJAM, Nieuwenhuijse JA, Zijtveld-van der Wiel JH (2011) Producing food product having milk protein involves subjecting milk protein to enzymatic deamidation procedure, formulating protein into liquid product, followed by heat sterilization of food product and spray drying of product into powder. Patents WO2011034418-A2; WO2011034418-A3; NL2003494-C; WO2011034418-A4; EP2477506-A2; CN102595925-A; US2012231117-A1

    Google Scholar 

  • Tissier JP, Lalande M, Corrieu G (1984) A study of milk deposit on heat exchange surface during UHT treatment. In: McKenna BM (ed) Engineering and food, vol 1. Elsevier Applied Science, London, pp 49–58

    Google Scholar 

  • Topçu A, Numanoglu E, Saldamli I (2006) Proteolysis and storage stability of UHT milk produced in Turkey. Int Dairy J 16:633–638

    Article  CAS  Google Scholar 

  • Tran H, Datta N, Lewis MJ, Deeth HC (2008) Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants. Int Dairy J 18:939–944. doi:10.1016/j.idairyj.2008.01.006

    Article  CAS  Google Scholar 

  • Tsikritzi R (2011) Mineral partitioning of milk under various conditions in relation to heat stability. Ph.D. thesis, University of Reading

    Google Scholar 

  • Tsioulpas A, Lewis MJ, Grandison AS (2007) Effect of minerals on casein micelle stability of cow’s milk. J Dairy Res 74:167–173

    Article  CAS  Google Scholar 

  • Tsioulpas A, Koliandris A, Grandison AS, Lewis MJ (2010) Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability. Food Chem 22:1027–1034

    Article  CAS  Google Scholar 

  • Udabage P, McKinnon I, Augustin M-A (2000) Mineral and casein equilibria in milk: effects of added salts and calcium chelating agents. J Dairy Res 67:361–370

    Article  CAS  Google Scholar 

  • van Asselt AJ, Sweere APJ, Rollema HS, de Jong P (2008) Extreme high-temperature treatment of milk with respect to plasmin inactivation. Int Dairy J 18:531–538

    Article  CAS  Google Scholar 

  • van Boekel MAJS (1999) Heat-induced deamidation, dephosphorylation and breakdown of caseinate. Int Dairy J 9:237–241

    Article  Google Scholar 

  • Vazquez-Landaverde PA, Torres JA, Qian MC (2006) Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection. J Dairy Sci 89:2919–2927

    Article  CAS  Google Scholar 

  • Venkatachalam N, McMahon DJ, Savello PA (1993) Role of protein and lactose interactions in the age gelation of ultra-high temperature processed concentrated skim milk. J Dairy Sci 76:1882–1894

    Article  CAS  Google Scholar 

  • Vesconsi CN, Valduga AT, Cichoski AJ (2012) Particle sedimentation in semi-skimmed, skimmed on whole milk UHT, during storage. Cienc Rural 42:730–736

    Article  Google Scholar 

  • Visser S (1981) Proteolytic enzymes and their reaction on milk proteins. Neth Milk Dairy J 36:65–88

    Google Scholar 

  • Walstra P, Jenness R (1984) Dairy chemistry and physics. Wiley, New York

    Google Scholar 

  • West FB, Adams DM, Speck ML (1978) Inactivation of heat-resistant proteinases in normal ultra-high temperature sterilized skim milk by a low temperature treatment. J Dairy Sci 61:1078–1084

    Article  CAS  Google Scholar 

  • White JCD, Davies DT (1958a) The relation between the chemical composition of milk and the stability of the caseinate complex. 1. General introduction, description of samples, methods and chemical composition of samples. J Dairy Res 25:236–255

    Article  CAS  Google Scholar 

  • White JCD, Davies DT (1958b) The relation between the chemical composition of milk and the stability of the caseinate complex. IV. Coagulation by heat. J Dairy Res 25:281–296

    Article  CAS  Google Scholar 

  • Wijayanti HB, Oh HE, Sharma R, Deeth HC (2013) Reduction of aggregation of β-lactoglobulin during heating by dihydrolipoic acid. J Dairy Res 80:383–389

    Article  CAS  Google Scholar 

  • Wijayanti HB, Bansal N, Sharma R, Deeth HC (2014) Effect of sulfhydryl reagents on the heat stability of whey protein isolate. Food Chem 163:129–135

    Google Scholar 

  • Zadow JG (1978) The stability of milk of low pH towards UHT processing. In: Proceedings of the 20th international dairy congress, vol 3, International Dairy Federation, Brussels, p 711

    Google Scholar 

  • Zadow JG, Hardham JF (1978) Stability of recombined ultra high temperature processed milk. XX Int. Dairy Cong E:974

    Google Scholar 

  • Zadow JG, Hardham JF (1981) Studies on the stability of concentrated and reconstituted concentrated skim milks toward UHT processing. Aust J Dairy Technol 36:30–33

    CAS  Google Scholar 

  • Zadow JG, Hardham J, Kocak H, Mayes J (1983) The stability of goat’s milk to UHT processing. Aust J Dairy Technol 38:20–23

    CAS  Google Scholar 

  • Zin El-Din M, Aoki T, Kako Y (1991) Polymerization and degradation of casein in UHT milk during storage. Milchwissenschaft 46:284–287

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia

    Hilton Deeth

  2. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, 226, Reading, RG6 6AP, UK

    Mike Lewis

Authors
  1. Hilton Deeth
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mike Lewis
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hilton Deeth .

Editor information

Editors and Affiliations

  1. School of Food and Nutritional Sciences, Cork, Ireland

    Paul L. H. McSweeney

  2. School of Food and Nutritional Sciences, Cork, Ireland

    James A. O'Mahony

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer Science+Business Media New York

About this chapter

Cite this chapter

Deeth, H., Lewis, M. (2016). Protein Stability in Sterilised Milk and Milk Products. In: McSweeney, P., O'Mahony, J. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2800-2_10

Download citation

Publish with us

Policies and ethics

Search

Navigation