Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-28T03:30:51.787Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of phosphates and citrates on sediment formation in UHT goats' milk

Published online by Cambridge University Press:  12 May 2008

Theodora Boumpa ,
Alexandros Tsioulpas ,
Alistair S Grandison  and
Mike J Lewis
Theodora Boumpa
Affiliation:
School of Food Biosciences, The University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
Alexandros Tsioulpas
Affiliation:
School of Food Biosciences, The University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
Alistair S Grandison
Affiliation:
School of Food Biosciences, The University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
Mike J Lewis*
Affiliation:
School of Food Biosciences, The University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Sediment formation was investigated during UHT treatment of goats' milk, subjected to indirect treatment at 140°C for 2 s, with upstream homogenisation. Stabilisers evaluated were sodium hexametaphosphate (SHMP), trisodium citrate (TSC), disodium hydrogen orthophosphate (DSHP), and sodium dihydrogen orthophosphate (SDHP). With no added stabiliser, goats' milk produced a heavy sediment on UHT treatment. Addition of SDHP reduced pH, had little effect on ionic calcium and did not substantially reduce sediment. However, addition of SHMP, DSHP and TSC each reduced ionic calcium, increased ethanol stability and reduced sediment. Following stabiliser additions, there was a good correlation between ethanol stability and ionic calcium (R2=0·85) but not between ethanol stability and pH (R2=0·08). Overall, reducing ionic calcium reduced the amount of sediment formed for all these three stabilisers, although there was no single trend line between sediment formation and ionic calcium concentration. Sediment formation was not well correlated with pH for TSC or for SHMP, but it was for DSHP, making it the only stabiliser where sediment formation correlated well both with ionic calcium and pH, which might account for its effectiveness at higher ionic calcium levels. Sediment was much reduced when the temperature was reduced from 140°C to 125°C and 114°C. There were no further changes in sediment on storage for two weeks. Analysis of the sediment showed that it was predominantly fat and protein, with a mass ratio ranging between 1·43:1 and 1·67:1. Its mineral content was usually less than 5% of dry weight. The maximum amounts of P and Ca were found to be 2·32% and 1·63%, respectively.

Keywords

UHTgoats' milkionic calciumethanol stabilityphosphatescitratesstabiliserssediment
Type
Research Article
Information
Journal of Dairy Research , Volume 75 , Issue 2 , May 2008 , pp. 160 - 166
Copyright
Copyright © Proprietors of Journal of Dairy Research 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

AOAC 1995 Official Methods of Analysis. Association of Official Analytical Chemist. WashingtonGoogle Scholar
British Standards 1992 Methods for Chemical analysis of liquid milk and cream – Part 12: Determination of total phosphorus content of milk, BS 1741–12: 1992Google Scholar
Browning, E, Lewis, MJ & MacDougall, D 2001 Predicting safety and quality parameters for UHT-processed milks. International Journal of Dairy Technology 54 111–120CrossRefGoogle Scholar
Burton, H 1968 Reviews of the progress of dairy science. Journal of Dairy Research 35 317–330CrossRefGoogle Scholar
Burton, H 1988 Ultra high temperature processing of milk and milk products. Elsevier Applied Science, London, 264–266Google Scholar
Fox, PF & Hoynes, CT 1976 Heat stability characteristics of ovine, caprine and equine milks. Journal of Dairy Research 43 433–442CrossRefGoogle Scholar
Guo, MR, Wang, S, Li, Z, Qu, J, Jin, L & Kindstedt, PS 1998 Ethanol stability of goat's milk. International Dairy Journal 8 57–60CrossRefGoogle Scholar
Horne, DS & Parker, TG 1982 Some aspects of the ethanol stability of caprine milk. Journal of Dairy Research 49 459–468CrossRefGoogle Scholar
Lin, M-J 2002 Measurement of ionic calcium and its role in milk stability. PhD thesis. The University of Reading, UKGoogle Scholar
Lin, M-J, Lewis, MJ & Grandison, AS 2006 Measurement of ionic calcium in milk. International Journal of Dairy Technology 59 192–199CrossRefGoogle Scholar
Metwalli, AAM & Boekel, MAJS 1996 Effects of urea on heat induced changes in milk. Netherland Milk and Dairy Journal 50 427–457Google Scholar
Mittal, SB, Hourigan, JA & Zadow, JG 1990 Effects of added sodium hexametaphosphate on certain technological aspects of UHT recombined milk. Australian Journal of Dairy Technology 45 1–4Google Scholar
Montilla, A & Calvo, MM 1997 Goat's Milk Stability during Heat Treatment: Effect of pH and Phosphates. Journal of Agriculture and Food Chemistry 45 931–934CrossRefGoogle Scholar
Morgan, F, Jacquet, F, Micault, S, Bonnin, V & Jaubert, A 2000 Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing. International Dairy Journal 10 113–117CrossRefGoogle Scholar
Murthy, GK & Rhea, U 1966 Determination of major cations in milk by atomic absorption spectrophotometry. Journal of Dairy Science 50 (3) 313–317CrossRefGoogle Scholar
Ng-Kwai-Hang, KF & Grosclaude, F 2003 Genetic polymorphism of milk proteins. In Advanced dairy chemistry, Volume 1, Proteins, Third Edition, pp. 739–816 (Eds Fox, PF & McSweeney, PLH), New York, Kluwer Academic/Plenum PublishersGoogle Scholar
Perkin, AG, Henschel, MJ & Burton, H 1973 Comparison of milks processed by the direct and indirect methods of Ultra-High-Temperature sterilization. Journal of Dairy Research 40 215–220CrossRefGoogle Scholar
Prakash, S, Datta, N, Lewis, MJ & Deeth, HC 2007 Reducing fouling during UHT treatment of goat's milk. Milchwissenschaft 62 (1) 16–19Google Scholar
Ramsey, JA & Swartzel, KR 1984 Effect of UHT processing and storage conditions on rates of sedimentation and fat separation of aseptically packaged milk. Journal of Food Science 49 257–262CrossRefGoogle Scholar
Shew, DI 1981 IDF Bulletin, New monograph on UHT milk, document 133, Brussels, 115–121Google Scholar
Sutton, R 2004 Personnel communication, Delamere Dairies, Yew Tree Farm, Bexton Lane, Knutsford, Cheshire, WA16 9BHGoogle Scholar
Sweetsur, AWM & Muir, DD 1980 The use of permitted additives and heat-treatment to optimise the heat stability of skim milk and concentrated skim milk. Journal of the Society of Dairy Technology 33 (3) 101–105CrossRefGoogle Scholar
Tziboula, A 1997 Casein diversity in caprine milk and its relation to technological properties: heat stability. International Journal of Dairy Technology 50 134–138CrossRefGoogle Scholar
Walstra, P & Jenness, R 1984 Dairy Chemistry and Physics. New York, John Wiley and SonsGoogle Scholar
White, JCD & Davies, DT 1958 The relation between the chemical composition of milk and the stability of the caseinate complex. Journal of Dairy Research 25 236–255CrossRefGoogle Scholar
Zadow, JG 1978 The stability of milk of low pH towards UHT processing, XX International Dairy Congress 3, 711Google Scholar
Zadow, JG & Hardham, JF 1981 Studies on the stability of concentrated and reconstituted concentrated skim milks towards UHT processing. Australian Journal of Dairy Technology 36 30–33Google Scholar
Zadow, JG, Hardham, JF, Kocak, HR & Mayes, JJ 1983 The stability of goat's milk to UHT processing. Australian Journal of Dairy Technology 38 20–23Google Scholar