Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/33577 |
Resumo: | The objective of this study was to evaluate some compositional and physicochemical changes that occur during UHT (Ultra-high temperature) milk storage for up to four months. A total of 120 samples of UHT milk were collected from two dairy plants in the state of Minas Gerais, Brazil, and stored under two temperatures (20°C and 30°C) during five periods (0, 30, 60, 90 and 120 days). The experimental design was completely randomized, in a 2x2x5 factorial arrangement, with six replicates per treatment (six batches). Evaluated parameters included fat, total protein, casein, lactose, total solids, solids nonfat (SNF) and milk urea nitrogen (MUN) contents, as well as acidity, density, freezing point and indexes of lipolysis and caseinomacropeptide (CMP). When compared to the Brazilian requirements for UHT milk, the mean values for acidity, fat and SNF contents were in accordance with the standards until the last day of storage. The other parameters are still not covered by the specific UHT milk legislation in Brazil. There was no change of relative density and lactose content also remained constant, except for a decrease at the fourth month. A significant increase, over storage time, in acidity, MUN, lipolysis and CMP indexes occurred. On the other hand, there was a significant decrease in SNF and protein contents. The results showed that there was a gradual loss of quality during UHT milk storage, aggravated by the rise in temperature. These findings demonstrate that UHT milk legislation could be improved by adding parameters such as lipolysis and CMP indexes. |
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Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions Pérdida de calidad de la leche UAT: cambios en los parámetros de composición y fisicoquímicos en diferentes condiciones de almacenamientoPerda da qualidade de leite UAT: alterações nos parâmetros de composição e físico-químicos em diferentes condições de armazenamentoÍndice de lipólisisÍndice de caseinomacropéptidoDeterioroVida útilComposición proximalControl de calidadInspección.Lipolysis indexCaseinomacropeptide indexDeteriorationShelf lifeProximate compositionQuality controlInspection.Índice de lipóliseÍndice de caseinomacropeptídeoDeterioraçãoVida de prateleiraComposição centesimalControle de qualidadeInspeção.The objective of this study was to evaluate some compositional and physicochemical changes that occur during UHT (Ultra-high temperature) milk storage for up to four months. A total of 120 samples of UHT milk were collected from two dairy plants in the state of Minas Gerais, Brazil, and stored under two temperatures (20°C and 30°C) during five periods (0, 30, 60, 90 and 120 days). The experimental design was completely randomized, in a 2x2x5 factorial arrangement, with six replicates per treatment (six batches). Evaluated parameters included fat, total protein, casein, lactose, total solids, solids nonfat (SNF) and milk urea nitrogen (MUN) contents, as well as acidity, density, freezing point and indexes of lipolysis and caseinomacropeptide (CMP). When compared to the Brazilian requirements for UHT milk, the mean values for acidity, fat and SNF contents were in accordance with the standards until the last day of storage. The other parameters are still not covered by the specific UHT milk legislation in Brazil. There was no change of relative density and lactose content also remained constant, except for a decrease at the fourth month. A significant increase, over storage time, in acidity, MUN, lipolysis and CMP indexes occurred. On the other hand, there was a significant decrease in SNF and protein contents. The results showed that there was a gradual loss of quality during UHT milk storage, aggravated by the rise in temperature. These findings demonstrate that UHT milk legislation could be improved by adding parameters such as lipolysis and CMP indexes.El objetivo de este estudio fue evaluar los cambios composicionales y fisicoquímicos durante el almacenamiento de leche UAT (Ultra Alta Temperatura) hasta por cuatro meses. 120 muestras de leche UAT fueron recolectadas de plantas lácteas (estado de Minas Gerais, Brasil), y incubadas a 20°C y 30°C durante cinco períodos (0, 30, 60, 90 y 120 días). El diseño experimental fue completamente aleatorio en factorial 2x2x5 y seis repeticiones (lotes). Los parámetros evaluados incluyeron contenido de grasa, proteína total, caseína, lactosa, sólidos totales, sólidos no grasos (SNG) y nitrógeno ureico en leche (NUL), así como acidez, densidad, punto de congelación y índices de lipólisis y caseinomacropéptido (CMP). En comparación con los requisitos brasileños para leche UAT, los valores medios de contenido de acidez, grasa y SNG estuvieron de acuerdo hasta el último día de almacenamiento. Los demás parámetros aún no estén contenidos en la legislación brasileña de leche UAT. Los índices de acidez, NUL, lipólisis y CMP tuvieron un aumento significativo (p<0,05), durante el tiempo de almacenamiento. Por otro lado, hubo una disminución significativa en los contenidos de SNG y proteína. No hubo cambio de densidad, mientras la lactosa se mantuvo constante durante el almacenamiento, excepto por una disminución al cuarto mes. Los resultados mostraron que hubo una pérdida gradual de calidad durante el almacenamiento de la leche UAT, agravado por la mayor temperatura de almacenamiento. Además, nuestros resultados indican la posibilidad de mejoria de la legislación sobre leche UAT con la inclusión de los índices de lipólisis y CMP.O objetivo desse estudo foi avaliar alterações físico-químicas e de composição que ocorreram durante o armazenamento de leite UAT (Ultra Alta Temperatura) por um período de até quatro meses. Um total de 120 amostras foram coletadas de duas indústrias de leite no estado de Minas Gerais e armazenadas sob duas temperaturas (20°C e 30°C) durante cinco períodos (0, 30, 60, 90 e 120 dias). O delineamento experimental foi inteiramente casualizado, em um arranjo fatorial de 2x2x5, com seis repetições por tratamento (seis lotes). Os parâmetros avaliados incluíram os teores de gordura, proteína total, caseína, lactose, sólidos totais (ST), sólidos desengordurados (SNG), nitrogênio ureico do leite (NUL), assim como acidez, densidade, crioscopia, índices de lipólise e de caseinomacropeptídeo (CMP). Quando comparados ao que é estabelecido pela legislação para leite UAT, os valores médios para acidez, gordura e SNG estavam de acordo com os padrões até o último dia de armazenamento. Os outros parâmetros avaliados não estão contemplados pela legislação. Não houve alteração da densidade relativa e o teor de lactose decresceu apenas no quarto mês. Foi verificado aumento significativo, no decorrer do tempo da estocagem, na acidez, no NUL e nos índices de lipólise e CMP. Por outro lado, houve um decréscimo significativo no teor de SNG e proteínas. Os resultados demonstram que houve perda gradual de qualidade do leite UAT durante o armazenamento, agravada pelo aumento da temperatura. Esses achados sugerem que a legislação de leite UAT pode ser atualizada pelo acréscimo de parâmetros como índices de lipólise e CMP.Research, Society and Development2022-08-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3357710.33448/rsd-v11i11.33577Research, Society and Development; Vol. 11 No. 11; e464111133577Research, Society and Development; Vol. 11 Núm. 11; e464111133577Research, Society and Development; v. 11 n. 11; e4641111335772525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/33577/28606Copyright (c) 2022 Amanda Ribeiro dos Santos; Cláudia Freire de Andrade Morais Penna; Cecília Melo Vasconcelos; Marcela Nogueira; Beatriz Pinho Martins de Carvalho; Rebecca Procópio Fonseca; Elisa Helena Paz Andrade; Leorges Moraes da Fonsecahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Santos, Amanda Ribeiro dos Penna, Cláudia Freire de Andrade Morais Vasconcelos, Cecília MeloNogueira, MarcelaCarvalho, Beatriz Pinho Martins de Fonseca, Rebecca Procópio Andrade, Elisa Helena Paz Fonseca, Leorges Moraes da2022-09-05T13:24:46Zoai:ojs.pkp.sfu.ca:article/33577Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:49:11.125777Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions Pérdida de calidad de la leche UAT: cambios en los parámetros de composición y fisicoquímicos en diferentes condiciones de almacenamiento Perda da qualidade de leite UAT: alterações nos parâmetros de composição e físico-químicos em diferentes condições de armazenamento |
title |
Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions |
spellingShingle |
Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions Santos, Amanda Ribeiro dos Índice de lipólisis Índice de caseinomacropéptido Deterioro Vida útil Composición proximal Control de calidad Inspección. Lipolysis index Caseinomacropeptide index Deterioration Shelf life Proximate composition Quality control Inspection. Índice de lipólise Índice de caseinomacropeptídeo Deterioração Vida de prateleira Composição centesimal Controle de qualidade Inspeção. |
title_short |
Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions |
title_full |
Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions |
title_fullStr |
Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions |
title_full_unstemmed |
Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions |
title_sort |
Loss of UHT milk quality: changes in compositional and physicochemical parameters triggered by different storage conditions |
author |
Santos, Amanda Ribeiro dos |
author_facet |
Santos, Amanda Ribeiro dos Penna, Cláudia Freire de Andrade Morais Vasconcelos, Cecília Melo Nogueira, Marcela Carvalho, Beatriz Pinho Martins de Fonseca, Rebecca Procópio Andrade, Elisa Helena Paz Fonseca, Leorges Moraes da |
author_role |
author |
author2 |
Penna, Cláudia Freire de Andrade Morais Vasconcelos, Cecília Melo Nogueira, Marcela Carvalho, Beatriz Pinho Martins de Fonseca, Rebecca Procópio Andrade, Elisa Helena Paz Fonseca, Leorges Moraes da |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Santos, Amanda Ribeiro dos Penna, Cláudia Freire de Andrade Morais Vasconcelos, Cecília Melo Nogueira, Marcela Carvalho, Beatriz Pinho Martins de Fonseca, Rebecca Procópio Andrade, Elisa Helena Paz Fonseca, Leorges Moraes da |
dc.subject.por.fl_str_mv |
Índice de lipólisis Índice de caseinomacropéptido Deterioro Vida útil Composición proximal Control de calidad Inspección. Lipolysis index Caseinomacropeptide index Deterioration Shelf life Proximate composition Quality control Inspection. Índice de lipólise Índice de caseinomacropeptídeo Deterioração Vida de prateleira Composição centesimal Controle de qualidade Inspeção. |
topic |
Índice de lipólisis Índice de caseinomacropéptido Deterioro Vida útil Composición proximal Control de calidad Inspección. Lipolysis index Caseinomacropeptide index Deterioration Shelf life Proximate composition Quality control Inspection. Índice de lipólise Índice de caseinomacropeptídeo Deterioração Vida de prateleira Composição centesimal Controle de qualidade Inspeção. |
description |
The objective of this study was to evaluate some compositional and physicochemical changes that occur during UHT (Ultra-high temperature) milk storage for up to four months. A total of 120 samples of UHT milk were collected from two dairy plants in the state of Minas Gerais, Brazil, and stored under two temperatures (20°C and 30°C) during five periods (0, 30, 60, 90 and 120 days). The experimental design was completely randomized, in a 2x2x5 factorial arrangement, with six replicates per treatment (six batches). Evaluated parameters included fat, total protein, casein, lactose, total solids, solids nonfat (SNF) and milk urea nitrogen (MUN) contents, as well as acidity, density, freezing point and indexes of lipolysis and caseinomacropeptide (CMP). When compared to the Brazilian requirements for UHT milk, the mean values for acidity, fat and SNF contents were in accordance with the standards until the last day of storage. The other parameters are still not covered by the specific UHT milk legislation in Brazil. There was no change of relative density and lactose content also remained constant, except for a decrease at the fourth month. A significant increase, over storage time, in acidity, MUN, lipolysis and CMP indexes occurred. On the other hand, there was a significant decrease in SNF and protein contents. The results showed that there was a gradual loss of quality during UHT milk storage, aggravated by the rise in temperature. These findings demonstrate that UHT milk legislation could be improved by adding parameters such as lipolysis and CMP indexes. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/33577 10.33448/rsd-v11i11.33577 |
url |
https://rsdjournal.org/index.php/rsd/article/view/33577 |
identifier_str_mv |
10.33448/rsd-v11i11.33577 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/33577/28606 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 11; e464111133577 Research, Society and Development; Vol. 11 Núm. 11; e464111133577 Research, Society and Development; v. 11 n. 11; e464111133577 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052770677686272 |