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2Nd Biennial Ultra-High Temperature (UHT) Symposium Utah State University DigitalCommons@USU Other Documents Western Dairy Center 3-20-1996 2nd Biennial Ultra-High Temperature (UHT) Symposium Various Authors Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/wdc_otherreports Part of the Food Science Commons Recommended Citation Authors, Various, "2nd Biennial Ultra-High Temperature (UHT) Symposium" (1996). Other Documents. Paper 5. https://digitalcommons.usu.edu/wdc_otherreports/5 This Conference Paper is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Other Documents by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. SECOND BIENNIAL UHT.'S~?OSUJM~ ' Wei~~ln,·Center . ' ... ' ·~.-' ~ Utah State Uni\rersity March 19.!20,.1996 Agenda Tuesday, March 1~ ... ,::-,------:c-:------------ --- 7:30 Registration/ continental breakfast Effect of UHT processing on product 'ingredients - Ch~ir: Za4QW · · 8:30 Don McMahon, USU- Heat effects on ~-lactoglobulin., 9:15 Paul SaveHo, USU- Effect of UHT processing on.flavors 10:00 Break · 10:30 Steven Dimler, Ross Labs- Vitamin and nutrient degradation 11:15 Woodrow Monte, Arizona State University-: Ingredients for UHT- products 12:00 Lunch · · New product developme~t -Chair: Fehling 1:30 Paul Savello, USU- Modifying skim milk using UHT equipm~nc ' ..... '. 2:15 Paul Scharfman, Specialty Cheese Co.- New product marketing· ' .~-~· 3:00 Break 3:30 Pat Fehling, Fehling Associates- Product development • 4:15 Charles Watkins, Robert Bosch Company- UHT packaging options 5:00 Adjourn 6:30 Dinner Wednesday, March 20 Safety and sanitation in UHT systems - Chair: Savello 8:00 Continental breakfast 8:30 Bart Weimer, USU- Milk quality for UHT processing 9:15 Chuck Sizer, Tetra Pak.- Time/temperature relationships and destruction of spores. 10:00 Break Where is;UHt heading?- Chair: McMahon ··, 10:30 Bob Simpson, APV Engineering - Choosing a UHT system 11:15 Greig Zadow, Zadpw & Associates- Future directions ofUHT .';~-; .. , 12:00 Lunch ·. '·' . _ .. 1:30 ChUck Meek, Tetra. Pak- Solving practichl problems in pHT processirig: I . 2:15 Ope~ Forumi Problemo'd!ld Is~ues in tJliT processt;;g of ini~k:· · · .'<fH ~ / 3:00 Adjourn - . v·J. ··. · .~, · . · · •·· Heat effects on ~-lactoglobulin- Donald McMahon Effects of UHT processing on flavors - Paul Savello • 2ND BIENNIAL Vitamin and nutrient degradation - Steven Dimler UHT SYMPOSIUM Ingredients for UHT products - Woodrow Monte Modifying skim milk using UHT equipment - Paul Savello New product marketing - Paul Scharfman Product development - Pat Fehling UHT packaging options - Charles Watkins • Milk quality for UHT processing - Bart Weimer Time/temperature relationships and destruction o~ spores - Chuck Sizer Choosing a UHT system- Bob Simpson Future directions of UHT - Greig Zadow DEPARTMENT OF NUTRITION AND FooD SciENCES Solving practical problems in UHT WESTERN CENTER processing - Chuck Meek Utah State UNIVERSITY • • • ~CardinaL • • • Presented at 2nd Biennial UHT Milk Symposium, Utah State University, Logan, Utah, Mar 19-20, 1996 • Heat-Induced Changes in ~-Lactoglobulin and the Stability of UHT Milk Donald J. McMahon, Director Western Center for Dairy Protein Research and Technology Department of Nutrition and Food Sciences Utah State University Logan, Utah, 84322-8700, U.S.A. ABSTRACT A theory describing the age-gelation of UHT milk was developed based on changes in storage stability and microstructure of concentrated milk after UHT processing. This included studies on extent of whey protein denaturation during UHT processing and changes in casein micelle size, influence of lactose on protein crosslinking, influence of milk pH on casein micelle surface potential, influence of phosphates on shelf life, influence of UHT heating conditions on shelf life, and movement of milk proteins during storage of UHT milk. It is proposed that age-gelation of UHT milk involves release of the ~-lactoglobuliniK:­ casein complex (~K-complex} that is formed during heating from the casein micelles followed by subsequent aggregation of the ~K-complexes and formation of a three-dimensional network of crosslinked proteins. Release of the ~K-complex is observed as protuberances and tendrils on the micelle surface. Involvement of the casein micelles in age-gelation occurs through attached ~K-complex appendages and not via direct contact between micelle surfaces. The numerous observed phenomena related to age-gelation of UHT milk can be • explained based upon this theory. INTRODUCTION Age-gelation is one factor that limits heating temperatures with shorter exposure shelf-life and hinders commercial times make the milk more susceptible to exploitation of UHT milks, especially gelation. Direct heating methods, such as concentrated milks. The mechanism of age­ steam injection, thus offer less protection gelation, however, until now has remained against gelation during storage than does unsolved. It has been described as indirect heating. The more severe the heat coagulation, sweet curd formation, treatment, the more resistant the micelles thixotropic gel formation, age thickening, become to changes that promote gelation. partial gelation, or lumpiness. It is usually There have been conflicting reports on preceded by a sharp rise in viscosity the effect of storage temperature on age­ culminating in gel formation within one to gelation of UHT milk: some have suggested three weeks to a custard-like consistency. It that lower temperatures accelerate gelation; is an irreversible condition. others that higher temperatures accelerate gelation. Differences in milk or UHT Factors Affecting Age-gelation methods have made it difficult to obtain a Onset of age-gelation is affected by heat consensus on what is happening during treatment, homogenization and sequence of storage of UHT milk. It is further complicated processing steps, milk solids content, milk when it is realized that gelation is not the composition, milk quality, and storage only phenomenon that limits shelf life of UHT temperature. Processing milk at higher milks. Product failure can also come about temperatures and longer holding times because of browning, formation of a fat • typically retards gelation. However, at layer, or irreversible (that is, non-dispersible) equivalent heating effectiveness, higher sedimentation. OJ McMahon, /3-Lactog/obu/in in UHT Milk 2 UHT milks. Observed proteolysis during Proposed Mechanisms for Age-gelation storage of UHT milk suggested that enzymic Age-gelation has been attributed to modification of casein causes various changes observed. during storage of rearrangement of the milk proteins leading to • UHT milk that correlate with the gelation gelation of the casein micelles. However, time. In general, it has been investigated in the absence of a quantitative relationship terms of what causes the casein micelles to between gelation time and proteolytic activity aggregate. Therefore, most research has has prompted others to attribute gelation to focused on what happens to the casein physicochemical processes rather than micelles during (and after UHT processing) enzymic proteolysis. Included in this are: that makes them lose colloidal stability and processes involving whey proteins, chemical form a three-dimensional gel network modification of casein micelles by Maillard Stability of casein micelles in milk has reactions, milk salts, modification of K-casein been attributed to the presence of surface during storage, sulfide-disulfide reactions, K-casein, colloidal calcium phosphate, a changes in casein micelle surface potential, high surface potential, and steric and casein micelle dissociation. stabilization. On that basis, gelation is Our research implicates an important preceded by changes at the casein micelle role of dissociation of proteins (specifically surface because they enhance interaction the ~K-complex) from the micelles. These between micelles and allow them to large protein complexes then accumulate in aggregate. Such changes may initially take the serum phase until they reach a critical place slowly without affecting stability, then concentration and eventually form a gel. after exceeding some degree of surface Consequently, age-gelation of UHT milk alteration, the particles aggregate, should be thought of as taking place in the culminating in gelation. What is suggested serum phase (that is, comparable to gelation in this paper is an alternate approach. of whey proteins) rather than as aggregation Rather than the casein micelles aggregating, of casein micelles. This theory can then be they are considered only as acting as the used to explain the multitude of observations source of the K-casein/~-lactoglobulin that have been made about UHT milk so that complex (~K-complex) which is slowly they no longer need be considered • released into the milk serum. contradictory but rather as complimentary As discussed in the review of UHT milk facets of the same overall process. Some by Harwalkar [1] there have been two suggestions on how the proposed theory theories proposed to explain age-gelation of could be tested are listed in the appendix. EXPERIMENTAL The experiments upon which this age­ followed by heating to 140°C in heat gelation theory was built, were conducted exchanger II (residence time 97 s) with a 4 s using milk obtained from Utah State holding time, cooling to 60°C by heat University Dairy Products Laboratory. To exchanger Ill (residence time
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