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EXTENDING SHELF LIFE OF UHT CREAMS
Author(s) -
ANDERSON M.,
CHEESEMAN G. C.,
WILES R.
Publication year - 1977
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1977.tb01218.x
Subject(s) - shelf life , chemistry , food science , lecithin , calcium carbonate , sodium carbonate , sodium , sodium alginate , chromatography , organic chemistry
The effect of additives and changes of composition on the shelf life of UHT creams was examined. All changes investigated with the exception of added lecithin, showed some improvement in cream feathering properties. Marked improvement with shelf life extended to at least six months was, however, only found with addition of sodium caseinate (30 g/l) and reduction of calcium activity, the latter being achieved either by removal with ion exchange resins or by immobilization with citrate and carbonate.