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Heat-Induced Changes in Milk

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Dairy Chemistry and Biochemistry

Abstract

In modern dairy technology, milk is almost always subjected to a heat treatment; typical examples are: thermization (65 ˚C × 15 sec), low temperature – long time pasteurization (65 ˚C × 30 min), high temperature – short time (72 ˚C × 15 sec) pasteurization, ultra-high temperature sterilization (140 ˚C × 5 sec), in-container sterilization (112 ˚C × 15 min). The objectives of heat treatment, include: killing heat-sensitive spoilage bacteria (therminization), killing pathogenic bacteria (pasteurization), killing all bacteria, including spores (sterilization), inactivation of enzymes and increasing heat stability. Milk is a very heat – stable system but some chemical and physico-chemical changes do occur in milk on heating. These changes include: damage to the creaming properties, non-enzymatic (Maillard) browning, degradation of lactose to lactulose and acids, denaturation of whey proteins and after severe heat treatment, dephosphorylation and hydrolysis of the caseins and eventually heat-induced coagulation. The principal heat-induced changes in milk are described in this chapter.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College, Cork, Ireland

    P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney & J. A. O’Mahony

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  1. P. F. Fox
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  2. T. Uniacke-Lowe
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  3. P. L. H. McSweeney
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  4. J. A. O’Mahony
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Fox, P.F., Uniacke-Lowe, T., McSweeney, P.L.H., O’Mahony, J.A. (2015). Heat-Induced Changes in Milk. In: Dairy Chemistry and Biochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-14892-2_9

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