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A survey of the physicochemical and microbiological quality of ultra‐heat‐treated whole milk in Brazil during their shelf life
Author(s) -
DE LONGHI ROSANA,
SPINARDI NATALÍ,
NISHIMURA MARLISE TALISSA,
MIYABE MARCIA YUKARI,
ARAGONALEGRO LINA CASALE,
DE REZENDE COSTA MARCELA,
DE SANTANA ELSA HELENA WALTER
Publication year - 2012
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.1471-0307.2011.00741.x
Subject(s) - food science , titratable acid , shelf life , mesophile , total dissolved solids , chemistry , freezing point , biology , environmental science , bacteria , physics , environmental engineering , genetics , thermodynamics
The objective was to evaluate the quality of important brands of ultra‐heat‐treated (UHT) milk marketed in the northern of Parana State, Brazil, during the shelf life of the product. Five brands were analysed at 30, 60, 90 and 120 days after UHT milk production. The physicochemical quality of the milk was assessed in terms of fat content, titratable acidity, density, freezing point depression, total solids, solids‐not‐fat, proteolysis and alcohol stability. Microbiological quality was assessed by the enumeration of aerobic mesophilic micro‐organisms. None of the brands complied with all the physicochemical standards. Two brands met all applicable microbiological requirements. Gelation was observed from 90 days of storage onwards in all brands.