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March 16, 2026LWTOpen Access

Impact of elevated and severe storage temperatures on the stability of UHT milk

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Authors

MŚMariusz ŚliwińskiPlant IndustryKCKatarzyna ChojnowskaPlant IndustryJRJan RybkaPlant Industry

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Implication

Evaluation of UHT milk stability at various temperatures, revealing changes in physicochemical properties and sensors.

Key Points

  • This research aims to assess how elevated storage temperatures affect the stability of UHT milk with different fat contents.
  • Evaluated microbial, physicochemical, and sensory stability of UHT milk
  • Stored milk at temperatures of 20 °C, 30 °C, and 50 °C
  • Examined samples monthly at 20 °C and 30 °C, and weekly at 50 °C
  • Measured changes in color, thermal stability, free fatty acids, hydroxymethylfurfural, and lactulose levels
  • No changes in microbial load occurred across all storage conditions
  • Significant changes in color and thermal stability were noted at 30 °C and 50 °C
  • Free fatty acid and hydroxymethylfurfural levels increased in 2% fat milk at elevated temperatures
  • Ionic calcium levels decreased in lower fat milk at higher temperatures
  • Lactulose concentrations increased significantly at higher temperatures, indicating heat-induced degradation

Cite This Study

Śliwiński et al. (2026) studied this question.

synapsesocial.com/papers/69b79df38166e15b153ab2d4https://doi.org/10.1016/j.lwt.2026.119226
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