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The Age Gelation Problem in UHT Milk: Effect of Process Parameters

Year 2019, Volume: 17 Issue: 4, 517 - 525, 31.12.2019
https://doi.org/10.24323/akademik-gida.667267

Abstract

The most prevalent heat treatment method used in the industry to extend shelf life of milk is UHT (Ultra High Temperature) process. However, the gel formation developed depending on enzymatic and physical effects during the storage shortens the shelf life of the UHT milk. The thermal stability of milk decreases with the increase of somatic cells which take part in protecting animals against infections. Besides, direct and indirect systems used in the heat treatment and temperature-time norms of heat treatment affect the formation of gel in UHT milk. In recent years, to prevent the gel formation in UHT milk, efficiency of applications, which do not require heat treatment at high temperatures, such as high-pressure homogenization, microfiltration, ultrasound and gas injection has been investigated. In this review, it is aimed to give information about the process parameters affecting gelation formation in UHT milk.

References

  • [1] Vithanage, N.R., Dissanayake, M., Bolge, G., Palombo, E.A., Yeager, T.R., Datta, N. (2016). Biodiversity of culturable psychrotrophic microbiota in raw milk attributable to refrigeration conditions, seasonality and their spoilage potential. International Dairy Journal, 57, 80-90.
  • [2] Hodgkinson, A.J., Wallace, O.A.M., Boggs, I., Broadhurst, M., Prosser, C.G. (2018). Gastric digestion of cow and goat milk: Impact of infant and young child in vitro digestion conditions. Food Chemistry, 245, 275-281.
  • [3] Lucey, J.A. (2015). Raw milk consumption: risks and benefits. Nutrition Today, 50(4), 189.
  • [4] Anonim. (2000). Türk Gıda Kodeksi Çiğ Süt ve Isıl İşlem Görmüş İçme Sütleri Tebliği. T.C. Resmi Gazete. Tarım ve Köy İşleri Bakanlığı, Ankara, Türkiye.
  • [5] Deeth, H. (2017). High Temperature Proocessing of Milk and Milk Products. John Wiley & Sons, Chichester, United Kingdom.
  • [6] Gaur, V., Schalk, J., Anema, S.G. (2018). Sedimentation in UHT milk. International Dairy Journal, 78, 92-102.
  • [7] Anema, S.G. (2017). Storage stability and age gelation of reconstituted ultra-high temperature skim milk. International Dairy Journal, 75, 56-67.
  • [8] McMahon, D.J. (1996). Age-gelation of UHT milk: changes that occur during storage, their effect on shelf life and the mechanism by which age-gelation occurs. Heat treatments and alternative methods. IDF Symposium, Vienna, Austria.
  • [9] Datta, N., Deeth, H. (2001). Age gelation of UHT milk-a review. Food and Bioproducts Processing, 79(4), 197-210.
  • [10] Anonim. (2017). Çiğ Sütün Arzına Dair Tebliğ. T.C. Resmi Gazete, Tarım ve Köy İşleri Bakanlığı, Ankara, Türkiye.
  • [11] Hattingh, A. (2017). The proteolytic activity in raw milk and the effect of such activity on the stability of milk proteins. Department of microbial, biochemical and food biotechnology, Faculty of natural and agricultural sciences university, Bloemfontein, South Africa.
  • [12] Bulca, S., Duran, M., Koç, A. (2016). Çiğ inek sütü somatik hücre sayısının yoğurdun duyusal özellikleri üzerine etkileri. Akademik Gıda, 14(2), 151-157.
  • [13] Talukder, M., Ahmed, H.M. (2017). Effect of somatic cell count on dairy products: A review. Asian Journal of Medical and Biological Research, 3(1), 1-9.
  • [14] Sharif, A., Muhammad, G. (2008). Somatic cell count as an indicator of udder health status under modern dairy production: A review. Pakistan Veterinary Journal, 28(4), 194-200.
  • [15] Kelly, A.L., Foley, J. (1997). Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/β-lactoglobulin complexation, plasminogen activation and somatic cell count. International Dairy Journal, 7(6-7), 411-420.
  • [16] Zachos, T., Politis, I., Gorewit, R.C., Barbano, D.M. (1992). Effect of mastitis on plasminogen activator activity of milk somatic cells. Journal of Dairy Research, 59(4), 461-467.
  • [17] Verdi, R.J., Barbano, D.M. (1991). Effect of coagulants, somatic cell enzymes, and extracellular bacterial enzymes on plasminogen activation. Journal of Dairy Science, 74(3), 772-782.
  • [18] López-Fandiño, R., Olano, A., Corzo, N., Ramos, M. (1993). Proteolysis during storage of UHT milk: Differences between whole and skim milk. Journal of Dairy Research, 60(3), 339-347.
  • [19] Grewal, M.K., Chandrapala, J., Donkor, O., Apostolopoulos, V., Vasiljevic, T. (2017). Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk. Journal of Dairy Science, 100(1), 76-88.
  • [20] Siddique, F. (2010). Studies on age gelationand sedimentation of UHT processed milk during storage. University of agriculture, Faisalabad, Pakistan.
  • [21] Chen, B., Grandison, A.S., Lewis, M.J. (2015). Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation. Food Chemistry, 181, 227-234.
  • [22] Üçüncü, M. (2018). Süt ve Mamülleri Teknolojisi. Sidaş, İzmir. Türkiye.
  • [23] Manji, B., Kakuda, Y., Arnott, D. (1986). Effect of storage temperature on age gelation of ultra-high temperature milk processed by direct and indirect heating systems. Journal of Dairy Dcience, 69(12), 2994-3001.
  • [24] Malmgren, B., Ardö, Y., Langton, M., Altskär, A., Bremer, M.G., Dejmek, P., Paulsson, M. (2017). Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures. International Dairy Journal, 71, 60-75.
  • [25] Topçu, A., Numanoğlu, E., Saldamlı, İ. (2006). Proteolysis and storage stability of UHT milk produced in Turkey. International Dairy Journal,16(6), 633-638.
  • [26] Newstead, D., Paterson, G., Anema, S., Coker, C., Wewala, A. (2006). Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment. International Dairy Journal, 16(6), 573-579.
  • [27] Dumay, E., Chevalier-Lucia, D., Picart-Palmade, L., Benzaria, A., Gràcia-Julià, A., Blayo, C. (2013). Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends in Food Science & Technology, 31(1), 13-26.
  • [28] Mercan, E., Sert, D., Akın, N. (2018). Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates. International Dairy Journal, 87, 93-99.
  • [29] Srichantra, A., Newstead, D., Paterson, A., McCarthy, O. (2018). Effect of homogenisation and preheat treatment of fresh, recombined and reconstituted whole milk on subsequent fouling of UHT sterilisation plant. International Dairy Journal, 87, 16-25.
  • [30] Pereda, J., Ferragut, V., Buffa, M., Guamis, B., Trujillo, A. (2008). Proteolysis of ultra-high pressure homogenised treated milk during refrigerated storage. Food Chemistry, 111(3), 696-702.
  • [31] de Oliveira, M.M., Júnior, B.R.D.C.L., Tribst, A.A.L., Cristianini, M. (2018). Use of high pressure homogenization to reduce milk proteolysis caused by Pseudomonas fluorescens protease. LWT-Food Science and Technology, 92, 272-275.
  • [32] D'Incecco, P., Rosi, V., Cabassi, G., Hogenboom, J.A., Pellegrino, L. (2018). Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk. Food Research International, 107, 477-485.
  • [33] Akdeniz, V., Akalın, A.S. (2017). Ultrason uygulamasının süt ürünlerinde homojenizasyon, jel yapısı, viskozite ve su tutma kapasitesi üzerine etkisi. Gıda, 42(6), 743-753.
  • [34] Annandarajah, C., Grewell, D., Talbert, J.N., Raman, D.R., Clark, S. (2018). Batch thermosonication for the reduction of plasmin activity in skim milk. Journal of Food Processing and Preservation, 42(5), 1-5.
  • [35] Vijayakumar, S., Grewell, D., Annandarajah, C., Benner, L., Clark, S. (2015). Quality characteristics and plasmin activity of thermosonicated skim milk and cream. Journal of Dairy Science, 98(10), 6678-6691.
  • [36] Nguyen, N.H., Anema, S.G. (2010). Effect of ultrasonication on the properties of skim milk used in the formation of acid gels. Innovative Food Science & Emerging Technologies, 11(4), 616-622.
  • [37] Hotchkiss, J.H., Werner, B.G., Lee, E.Y.C. (2006). Addition of carbon dioxide to dairy products to improve quality: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 5(4), 158-168.
  • [38] Vianna, P., Walter, E., Dias, M., Faria, J., Netto, F., Gigante, M. (2012). Effect of addition of CO2 to raw milk on quality of UHT-treated milk. Journal of Dairy Science, 95(8), 4256-4262.

UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin ve İşlem Değişkenlerinin Etkisi

Year 2019, Volume: 17 Issue: 4, 517 - 525, 31.12.2019
https://doi.org/10.24323/akademik-gida.667267

Abstract

Sütün raf ömrünü uzatmak için endüstride kullanılan en yaygın ısıl işlem UHT (Ultra High Temperature-Çok Yüksek Sıcaklık) işlemidir. Ancak, depolama sırasında enzimatik ve fiziksel etkilere bağlı olarak gelişen jel oluşumu UHT içme sütlerinin raf ömrünü kısaltmaktadır. Hayvanı enfeksiyonlara karşı korumada görev alan somatik hücrelerin artmasıyla sütün ısıl stabilitesi azalmaktadır. Ayrıca, UHT işleminde kullanılan direkt ve endirekt sistemler ile sıcaklık-süre normları, UHT sütte jel oluşumunu etkilemektedir. Son yıllarda, UHT sütlerde jel oluşumunu engellemeye yönelik yüksek basınçlı homojenizasyon, mikrofiltrasyon, ultrases, gaz enjeksiyonu gibi yüksek sıcaklıklarda ısıl işlem gerektirmeyen uygulamaların da etkinliği incelenmiştir. Bu derlemede, UHT içme sütlerinde meydana gelen jelleşmenin oluşumunu etkileyen işlem değişkenleri hakkında bilgi verilmesi amaçlanmaktadır.

References

  • [1] Vithanage, N.R., Dissanayake, M., Bolge, G., Palombo, E.A., Yeager, T.R., Datta, N. (2016). Biodiversity of culturable psychrotrophic microbiota in raw milk attributable to refrigeration conditions, seasonality and their spoilage potential. International Dairy Journal, 57, 80-90.
  • [2] Hodgkinson, A.J., Wallace, O.A.M., Boggs, I., Broadhurst, M., Prosser, C.G. (2018). Gastric digestion of cow and goat milk: Impact of infant and young child in vitro digestion conditions. Food Chemistry, 245, 275-281.
  • [3] Lucey, J.A. (2015). Raw milk consumption: risks and benefits. Nutrition Today, 50(4), 189.
  • [4] Anonim. (2000). Türk Gıda Kodeksi Çiğ Süt ve Isıl İşlem Görmüş İçme Sütleri Tebliği. T.C. Resmi Gazete. Tarım ve Köy İşleri Bakanlığı, Ankara, Türkiye.
  • [5] Deeth, H. (2017). High Temperature Proocessing of Milk and Milk Products. John Wiley & Sons, Chichester, United Kingdom.
  • [6] Gaur, V., Schalk, J., Anema, S.G. (2018). Sedimentation in UHT milk. International Dairy Journal, 78, 92-102.
  • [7] Anema, S.G. (2017). Storage stability and age gelation of reconstituted ultra-high temperature skim milk. International Dairy Journal, 75, 56-67.
  • [8] McMahon, D.J. (1996). Age-gelation of UHT milk: changes that occur during storage, their effect on shelf life and the mechanism by which age-gelation occurs. Heat treatments and alternative methods. IDF Symposium, Vienna, Austria.
  • [9] Datta, N., Deeth, H. (2001). Age gelation of UHT milk-a review. Food and Bioproducts Processing, 79(4), 197-210.
  • [10] Anonim. (2017). Çiğ Sütün Arzına Dair Tebliğ. T.C. Resmi Gazete, Tarım ve Köy İşleri Bakanlığı, Ankara, Türkiye.
  • [11] Hattingh, A. (2017). The proteolytic activity in raw milk and the effect of such activity on the stability of milk proteins. Department of microbial, biochemical and food biotechnology, Faculty of natural and agricultural sciences university, Bloemfontein, South Africa.
  • [12] Bulca, S., Duran, M., Koç, A. (2016). Çiğ inek sütü somatik hücre sayısının yoğurdun duyusal özellikleri üzerine etkileri. Akademik Gıda, 14(2), 151-157.
  • [13] Talukder, M., Ahmed, H.M. (2017). Effect of somatic cell count on dairy products: A review. Asian Journal of Medical and Biological Research, 3(1), 1-9.
  • [14] Sharif, A., Muhammad, G. (2008). Somatic cell count as an indicator of udder health status under modern dairy production: A review. Pakistan Veterinary Journal, 28(4), 194-200.
  • [15] Kelly, A.L., Foley, J. (1997). Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/β-lactoglobulin complexation, plasminogen activation and somatic cell count. International Dairy Journal, 7(6-7), 411-420.
  • [16] Zachos, T., Politis, I., Gorewit, R.C., Barbano, D.M. (1992). Effect of mastitis on plasminogen activator activity of milk somatic cells. Journal of Dairy Research, 59(4), 461-467.
  • [17] Verdi, R.J., Barbano, D.M. (1991). Effect of coagulants, somatic cell enzymes, and extracellular bacterial enzymes on plasminogen activation. Journal of Dairy Science, 74(3), 772-782.
  • [18] López-Fandiño, R., Olano, A., Corzo, N., Ramos, M. (1993). Proteolysis during storage of UHT milk: Differences between whole and skim milk. Journal of Dairy Research, 60(3), 339-347.
  • [19] Grewal, M.K., Chandrapala, J., Donkor, O., Apostolopoulos, V., Vasiljevic, T. (2017). Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk. Journal of Dairy Science, 100(1), 76-88.
  • [20] Siddique, F. (2010). Studies on age gelationand sedimentation of UHT processed milk during storage. University of agriculture, Faisalabad, Pakistan.
  • [21] Chen, B., Grandison, A.S., Lewis, M.J. (2015). Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation. Food Chemistry, 181, 227-234.
  • [22] Üçüncü, M. (2018). Süt ve Mamülleri Teknolojisi. Sidaş, İzmir. Türkiye.
  • [23] Manji, B., Kakuda, Y., Arnott, D. (1986). Effect of storage temperature on age gelation of ultra-high temperature milk processed by direct and indirect heating systems. Journal of Dairy Dcience, 69(12), 2994-3001.
  • [24] Malmgren, B., Ardö, Y., Langton, M., Altskär, A., Bremer, M.G., Dejmek, P., Paulsson, M. (2017). Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures. International Dairy Journal, 71, 60-75.
  • [25] Topçu, A., Numanoğlu, E., Saldamlı, İ. (2006). Proteolysis and storage stability of UHT milk produced in Turkey. International Dairy Journal,16(6), 633-638.
  • [26] Newstead, D., Paterson, G., Anema, S., Coker, C., Wewala, A. (2006). Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment. International Dairy Journal, 16(6), 573-579.
  • [27] Dumay, E., Chevalier-Lucia, D., Picart-Palmade, L., Benzaria, A., Gràcia-Julià, A., Blayo, C. (2013). Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends in Food Science & Technology, 31(1), 13-26.
  • [28] Mercan, E., Sert, D., Akın, N. (2018). Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates. International Dairy Journal, 87, 93-99.
  • [29] Srichantra, A., Newstead, D., Paterson, A., McCarthy, O. (2018). Effect of homogenisation and preheat treatment of fresh, recombined and reconstituted whole milk on subsequent fouling of UHT sterilisation plant. International Dairy Journal, 87, 16-25.
  • [30] Pereda, J., Ferragut, V., Buffa, M., Guamis, B., Trujillo, A. (2008). Proteolysis of ultra-high pressure homogenised treated milk during refrigerated storage. Food Chemistry, 111(3), 696-702.
  • [31] de Oliveira, M.M., Júnior, B.R.D.C.L., Tribst, A.A.L., Cristianini, M. (2018). Use of high pressure homogenization to reduce milk proteolysis caused by Pseudomonas fluorescens protease. LWT-Food Science and Technology, 92, 272-275.
  • [32] D'Incecco, P., Rosi, V., Cabassi, G., Hogenboom, J.A., Pellegrino, L. (2018). Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk. Food Research International, 107, 477-485.
  • [33] Akdeniz, V., Akalın, A.S. (2017). Ultrason uygulamasının süt ürünlerinde homojenizasyon, jel yapısı, viskozite ve su tutma kapasitesi üzerine etkisi. Gıda, 42(6), 743-753.
  • [34] Annandarajah, C., Grewell, D., Talbert, J.N., Raman, D.R., Clark, S. (2018). Batch thermosonication for the reduction of plasmin activity in skim milk. Journal of Food Processing and Preservation, 42(5), 1-5.
  • [35] Vijayakumar, S., Grewell, D., Annandarajah, C., Benner, L., Clark, S. (2015). Quality characteristics and plasmin activity of thermosonicated skim milk and cream. Journal of Dairy Science, 98(10), 6678-6691.
  • [36] Nguyen, N.H., Anema, S.G. (2010). Effect of ultrasonication on the properties of skim milk used in the formation of acid gels. Innovative Food Science & Emerging Technologies, 11(4), 616-622.
  • [37] Hotchkiss, J.H., Werner, B.G., Lee, E.Y.C. (2006). Addition of carbon dioxide to dairy products to improve quality: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 5(4), 158-168.
  • [38] Vianna, P., Walter, E., Dias, M., Faria, J., Netto, F., Gigante, M. (2012). Effect of addition of CO2 to raw milk on quality of UHT-treated milk. Journal of Dairy Science, 95(8), 4256-4262.
There are 38 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Papers
Authors

Firuze Ergin 0000-0002-9751-1020

Özge Gökçe This is me 0000-0003-2392-3222

Ahmet Küçükçetin 0000-0002-0132-1581

Publication Date December 31, 2019
Submission Date August 10, 2019
Published in Issue Year 2019 Volume: 17 Issue: 4

Cite

APA Ergin, F., Gökçe, Ö., & Küçükçetin, A. (2019). UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin ve İşlem Değişkenlerinin Etkisi. Akademik Gıda, 17(4), 517-525. https://doi.org/10.24323/akademik-gida.667267
AMA Ergin F, Gökçe Ö, Küçükçetin A. UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin ve İşlem Değişkenlerinin Etkisi. Akademik Gıda. December 2019;17(4):517-525. doi:10.24323/akademik-gida.667267
Chicago Ergin, Firuze, Özge Gökçe, and Ahmet Küçükçetin. “UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin Ve İşlem Değişkenlerinin Etkisi”. Akademik Gıda 17, no. 4 (December 2019): 517-25. https://doi.org/10.24323/akademik-gida.667267.
EndNote Ergin F, Gökçe Ö, Küçükçetin A (December 1, 2019) UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin ve İşlem Değişkenlerinin Etkisi. Akademik Gıda 17 4 517–525.
IEEE F. Ergin, Ö. Gökçe, and A. Küçükçetin, “UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin ve İşlem Değişkenlerinin Etkisi”, Akademik Gıda, vol. 17, no. 4, pp. 517–525, 2019, doi: 10.24323/akademik-gida.667267.
ISNAD Ergin, Firuze et al. “UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin Ve İşlem Değişkenlerinin Etkisi”. Akademik Gıda 17/4 (December 2019), 517-525. https://doi.org/10.24323/akademik-gida.667267.
JAMA Ergin F, Gökçe Ö, Küçükçetin A. UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin ve İşlem Değişkenlerinin Etkisi. Akademik Gıda. 2019;17:517–525.
MLA Ergin, Firuze et al. “UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin Ve İşlem Değişkenlerinin Etkisi”. Akademik Gıda, vol. 17, no. 4, 2019, pp. 517-25, doi:10.24323/akademik-gida.667267.
Vancouver Ergin F, Gökçe Ö, Küçükçetin A. UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin ve İşlem Değişkenlerinin Etkisi. Akademik Gıda. 2019;17(4):517-25.

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