Effects of heat treatments on the stability, antioxidant activity and volatiles of milk and whey ultrafiltration permeates

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-09-11 DOI:10.1016/j.idairyj.2024.106079

Sophie Lamothe, Michel Britten, Marie-Claude Gentès

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Abstract

Milk (MP) and whey (WP) ultrafiltration permeates were obtained from different dairy processing plants. The effects of pH (4 or 6) and heat treatments (63 °C, 30 min; or 110 °C, 6 min) on permeate stability were measured by the increase of turbidity, and precipitation of nitrogen and calcium. The antioxidant activity and the production of volatiles compounds, as affected by heat treatments, was also evaluated. WP showed a higher sensitivity to heat treatments than MP. Increasing heating temperature reduced the stability of permeates, with an intensified effect at pH 6. Calcium precipitation was the main factor responsible for the increase in turbidity. Lowering the pH to 4 prior to heating strongly limited the development of turbidity. Sterilisation improved antioxidant activity of both permeates, with a greater effect on WP. Sterilisation had no effect on the concentration of volatile aldehydes but promoted the formation of volatile sulfur compounds, and more significantly in WP.

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热处理对牛奶和乳清超滤渗透物的稳定性、抗氧化活性和挥发性物质的影响

牛奶（MP）和乳清（WP）超滤渗透物来自不同的乳品加工厂。pH 值（4 或 6）和热处理（63 °C，30 分钟；或 110 °C，6 分钟）对渗透物稳定性的影响是通过浊度的增加以及氮和钙的沉淀来测量的。此外，还评估了热处理对抗氧化活性和挥发性化合物产生的影响。与 MP 相比，WP 对热处理的敏感性更高。钙沉淀是造成浊度增加的主要因素。在加热前将 pH 值降至 4 会极大地限制浊度的产生。灭菌提高了两种渗透物的抗氧化活性，对可湿性粉剂的影响更大。灭菌对挥发性醛的浓度没有影响，但促进了挥发性硫化合物的形成，对可湿性粉剂的影响更大。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.