A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk |
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| Authors: | PETER CHR LORENZEN INGRID CLAWIN‐RÄDECKER KURT EINHOFF PHILIPP HAMMER RAINER HARTMANN WOLFGANG HOFFMANN DIERK MARTIN JOACHIM MOLKENTIN HANS G WALTE MICHAEL DEVRESE |
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| Affiliation: | 1. Department of Safety and Quality of Milk and Fish Products, Max Rubner‐Institut, Kiel, Germany;2. Department of Microbiology and Biotechnology, Max Rubner‐Institut, Kiel, Germany |
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| Abstract: | Thirty milk samples [high‐temperature short‐time (HTST) milk, extended shelf life (ESL) milk (directly heated, indirectly heated, microfiltered), ultra‐high temperature milk] from 17 German dairies were analysed. Total viable counts of directly or indirectly heated ESL milk were significantly lower than those in microfiltered ESL and HTST milk. Evaluation of indigenous enzyme activity revealed sufficient heat treatments in all milk samples. The manufacturing processes were differentiated by estimating furosine and acid soluble whey proteins. Sensory examinations revealed a preference for HTST heated and microfiltered ESL milk. However, a significant discrimination of drinking milk types was not possible. Vitamin losses were not detected, and concentrations of vitamins in different types of milk were comparable. |
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| Keywords: | Drinking milk Microbiological status Head load evaluation Sensory quality Vitamin status |
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