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

Abstract

Milk (3.25% fat) was processed by ultra-high temperature steam injection at 138C for 20.4 s, 149C for 3.4 s, and was packaged aseptically. The ultra-high temperature milk was stored at 24 and 40C. Fat soluble alkanals were analyzed at start, 8, and 24 wk. Dissolved oxygen content and acid degree values were measured at 4-wk intervals for 24 wk.