Effect of storage temperature on galactose formation in UHT milk |
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| Affiliation: | 1. Division of the Humanities and Social Sciences, Caltech, 1200 E California Blvd, MC 228-77 Pasadena, CA 91125, USA;2. Department of Economics, Virginia Tech, 3016 Pamplin Hall, 880 West Campus Drive, Blacksburg, VA 24061, USA;1. Department of Food Quality and Safety, China Pharmaceutical University, Nanjing 211198, PR China;2. Food Testing Center, Jiangsu Institute for Food and Drug Control, Nanjing 210008, PR China;3. Baolingbao Biology Company Ltd, Yucheng 251200, PR China;1. Material & Component Convergence R&D Department, Korea Institute of Industrial Technology (KITECH), Ansan, 15588, Republic of Korea;2. Lab. of Organic Photo-functional Materials, Department of Materials Science and Engineering, Seoul National University, Seoul, 08826, Republic of Korea;3. Department of Advanced Material Engineering for Information & Electronics, Kyung Hee University, Yongin, 17104, Republic of Korea;4. Integrated Education Institute for Frontier Science & Technology (BK21 Four), Kyung Hee University, 1732 Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do, 446-701, Republic of Korea;5. EM Development Team, ChemE Inc, Daejeon, 34025, Republic of Korea;6. Advanced Textile R&D Department, Korea Institute of Industrial Technology (KITECH), Ansan, 15588, Republic of Korea;1. Department of Analytical Services–Biosearch S.A. Camino de Purchil 66, E-18004 Granada, Spain;2. Research Group of Analytical Chemistry and Life Sciences, Department of Analytical Chemistry, University of Granada, Campus of Fuentenueva, E-18071 Granada, Spain;1. Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi, 10326, South Korea;2. Department of Food and Biotechnology, Korea University, Sejong, 30019, South Korea |
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| Abstract: | Galactose has been studied from the standpoint of its suitability as a heat-induced parameter for processed milk. Galactose content in two directly and two indirectly UHT treated liquid milk samples were studied during storage until the end of its shelf-life (12 weeks) period at temperatures of 6, 20, 30, 40, and 50°C. No significant differences during storage were found with reference to the type of thermal process applied, nor with respect to the initial galactose content of the sample. Galactose formation was just directly related to storage time and temperature, being more significant at temperatures higher than 20°C. Galactose increased slightly during storage at ambient temperature (20°C) after the first weeks but kept constant under temperature of refrigeration until end of storage. Thermal history of the processed milk, mainly at a temperature above 20°C, could affect the usefulness of galactose as a heat-induced parameter. |
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