Effect of Process and Temperature During Storage on Ultra-High Temperature Steam-Injected Milk

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Abstract
Milk (3.25% fat) was processed by ultra-high temperature steam injection at 138.degree. C for 20.4 s, 149.degree. C for 3.4 s and was packaged aseptically. The ultra-high temperature milk was stored at 24 and 40.degree. C. Fat soluble alkanals were analyzed at at 0, 8 and 24 wk. Dissolved O2 content and acid degree values were measured at 4-wk intervals for 24 wk. Methanal, propanal, butanal, and nonanal were identified in the 2 ultra-high temperature samples at start. These compounds decreased during storage at both 24 and 40.degree. C. Dissolved O2 content increased linearly in samples stored at 24.degree. C but decreased and remained at a minimum in samples stored at 40.degree. C. Acid degree values increased in all samples.