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Title

Effect of storage temperature on galactose formation in UHT milk

AuthorsRomero, C.; Morales, F. J. ; Jiménez Pérez, Salvio
Issue Date2001
PublisherElsevier
CitationFood Research International 34: 389- 392 (2001)
AbstractGalactose 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. © 2001 Elsevier Science Ltd.
URIhttp://hdl.handle.net/10261/82631
DOI10.1016/S0963-9969(00)00182-4
Identifiersdoi: 10.1016/S0963-9969(00)00182-4
issn: 0963-9969
Appears in Collections:(IF) Artículos
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