Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2010
Volume 13
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Dmytrów I. , Mituniewicz-Małek A. , Balejko J. 2010. ASSESSMENT OF SELECTED PHYSICOCHEMICAL PARAMETERS OF UHT STERILIZED GOAT’S MILK, EJPAU 13(2), #09.
Available Online: http://www.ejpau.media.pl/volume13/issue2/abs-09.html

ASSESSMENT OF SELECTED PHYSICOCHEMICAL PARAMETERS OF UHT STERILIZED GOAT’S MILK

Izabela Dmytrów1, Anna Mituniewicz-Małek1, Jerzy Balejko2
1 Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland
2 Department of Food Process Engineering, West Pomeranian University of Technology, Szczecin, Poland

 

ABSTRACT


Selected physicochemical characteristics and organoleptic attributes of UHT sterilized goat's milk were evaluated. Two kinds of UHT goat's milk were obtained in the retail market and stored at room temperature (21°C±1°C) for 6 months. The examined milk was analysed for water, fat and protein content, titratable acidity, active acidity and hydroxymethylfurfural content. The experimental goat's milk was also subjected to rheological analysis based on evaluation of viscosity.

It was found that during storage, UHT sterilized goat's milk was characterized by fairly stable organoleptic attributes and proper chemical composition, which slightly differed from manufacturer specifications. The results obtained confirmed significant
differences in active acidity, titratable acidity and viscosity of the examined samples. Moreover, significant increases in titratable acidity, viscosity and total hydroxymethylfurfural content were observed in UHT goat's milk during storage.

Key words: sterilization, acidity, hydroxymethylfurfural, viscosity.

Izabela Dmytrów
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

Anna Mituniewicz-Małek
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3 71-459 Szczecin, Poland
email: aniamalek4@wp.pl

Jerzy Balejko
Department of Food Process Engineering,
West Pomeranian University of Technology, Szczecin, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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