Abstract:

In order to examine effects of storage temperature and time on quality of ultra-high temperature (UHT) sterilized milk, contents of protein, lipid and lactose, and sensory evaluation index were determined. The prolonged storage time resulted in a reduction of protein, lipid, lactose and sensory evaluation index and an increase of titration acidity. These changes also could be accelerated due to higher temperature during storage. Sensory evaluation scores were remained 98 points or more during storage at 4 ℃, suggesting an excellent sensory quality of UHT sterilized milk; in contrast, the declining sensory quality of UHT sterilized milk was observed during storage at 22 ℃ and 37 ℃. Moreover, a faster reduction in sensory quality of UHT sterilized milk could be resulted from higher storage temperature.

Key words: UHT sterilized milk, temperature, time, quality