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• W2079700736 abstract "Changes in proteolysis, bitterness and apparent viscosity in 2 batches of ultra-high-temperature milk from each of 4 dairies, 2 using the indirect and 2 the direct method of sterilization were examined during storage at 20°C for up to 30 weeks. Proteolysis and bitterness increased with time in milk from all 4 dairies. These changes were more apparent in milk sterilized by the direct method. Milk sterilized by the indirect method exceeded the manufacturer's expected shelf-life of 12 weeks while 2 of the 4 batches of directly sterilized milk spoiled within this period. Increases in apparent viscosity and gelation were detected in milk from dairies using the direct method of sterilization between 6 to 10 weeks after significant bitterness had developed. Close correlations (0.822–0.971) between proteolysis and time were observed for all 4 dairies. Proteolysis correlated well with bitterness (0.762–0.862) in milk sterilized by the direct method. Lower but highly significant (p < 0.01) correlations (0.477 and 0.507) were obtained with the other 2 dairies. These results suggest that rate of proteolysis could be used to predict shelf-life of ultra-high-temperature milk sterilized by the direct method. L'aptitude à la conservation de laits sterilises par les méthodes directe et indirecte fut étudiée au cours du stockage à 20°C pendant 30 semaines. On a pris deux lots de lait UHT de chacune de 4 laiteries, 2 utilisant la méthode indirecte, et 2, la méthode directe. Les paramètres mesurés furent les changements en protéolyse, amertume et viscosité apparente. La protéolyse et l'amertume augmentérent avec le temps chez tous les laits. Ces changements furent plus évidents dans les laits stérilisés par la méthode directe. Le lait stérilisé par la méthode indirecte a dépassé la durée de conservation de 12 semaines visee par le fabricant, tandis que 2 des 4 lots de lait stérilisé par la méthode directe furent gâtés durant cette période. Des augmentations de la viscosité apparente et de la gélification furent aussi observées chez les laits stérilisés par la méthode directe, mais seulement aprés un entreposage de 6 à 10 semaines et après le développement d'une amertume significative. De fortes corrélations (0.822 — 0.971) furent obtenues pour tous les laits entre la protéolyse et le temps. Une bonne corrélation (0.762 et 0.862) a été obtenue entre la protéolyse et 1'amertume chez les laits stérilisés par la méthode directe. Des corrélations (0.477 et 0.507) plus faibles, mais hautement significatives (P < 0.01) furent obtenues pour les deux autres laiteries. Ces résultats suggérent que les taux de protéolyse pourraient servir à prédire l'aptitude à la conservation des laits UHT stérilisés par la méthode directe." @default.
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• W2079700736 date "1984-01-01" @default.
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• W2079700736 title "The effect of uncooled storage on proteolysis bitterness and apparent viscosity in ultra-high-temperature milk" @default.
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• W2079700736 doi "https://doi.org/10.1016/s0315-5463(84)72309-1" @default.
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