Predicting sediment formation in ultra high temperature-treated whole and skim milk using attenuated total reflectance-Fourier transform infrared spectroscopy |
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| Affiliation: | 1. Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;2. Immunology in Chronic Diseases Program, Centre for Chronic Disease, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;1. Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax 3038, Tunisia;2. INRA, UMR1253 STLO, 65 rue de Saint-Brieuc, F-35000 Rennes, France;3. Agrocampus Ouest, UMR 1253 STLO, 65 rue de Saint Brieuc, F-35000, France;1. Tetra Pak Dairy, Beverage and Prepared Food Systems, Ruben Rausings gata, SE-221 86 Lund, Sweden;2. Department of Food Science, University of Copenhagen, Frederiksberg C, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark;3. SLU – Swedish University of Agricultural Sciences, Department of Food Science, Box 7051, SE-750 07 Uppsala, Sweden;4. RISE – Research Institute of Sweden, Box 5401, SE-402 29 Gothenburg, Sweden;5. RIKILT-Institute of Food Safety, Wageningen UR., P.O. Box 230, 6700 EA Wageningen, The Netherlands;6. Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden;1. Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland;2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;3. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958, Frederiksberg C, Denmark |
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| Abstract: | Establishing accelerated shelf-life testing using Fourier transform infrared spectroscopy (FTIR) as a tool for prediction of stability requires pre-assessment of correlations between spectral changes and instability development during storage at room temperature. Comparison of results with those at elevated temperatures would establish appropriateness of accelerated shelf-life testing. UHT skim milk (SM) and UHT whole milk (WM) were stored at 20 °C for 9 months to investigate the feasibility of identifying spectral markers to predict sedimentation (a measure of instability). Marker variables corresponding to changes in structure and interactions of lipids, proteins and carbohydrates successfully predicted sedimentation in SM (R2 = 0.92) and WM (R2 = 0.60). Low predictability in WM may be due to influence of fat. These markers were similar to those observed during accelerated shelf-life testing, hence affirming its application with further work required to develop a model able to forecast sedimentation and other instabilities in UHT milk. |
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