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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
26/06/2013 |
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Data da última atualização: |
07/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PETRUS, R. R.; WALTER, E. H. M.; FARIA, J. A. F.; ABREU, L. F. |
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Afiliação: |
R.R. PETRUS, USP; E.H.M.WALTER, UNICAMP; J.A.F. FARIA, UNICAMP; LAURA FIGUEIREDO ABREU, CPATU. |
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Título: |
Sensory stability of ultra-high temperature milk in polyethylene bottle. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Journal of Food Science, v. 74, n. 1, p. S53-S54, 2009. |
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DOI: |
10.1111/j.1750-3841.2008.00997.x |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT)milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bot-tles (HDPE) pigmented with titanium dioxide. Two lots of 300 units each were processed, respectively, at 135 and 141 ◦C/10 s using indirect heating and subsequently aseptically filled in an ISO class 7 clean room. These exper-imental lots were evaluated for appearance, aroma, flavor, and overall appreciation and compared to samples of commercial UHT milk purchased from local commercial stores. The time?temperature combinations investigated did not affect either the acceptability or the shelf life of themilk.Despite the limited light barrier properties ofHDPE bottles, the product contained in the package tested exhibited good stability,with a shelf life ranging from4 to 11wk. Within this time period, the acceptability of the experimental lots was similar to that of the commercial products. The results achieved in this study contribute to turn the low-cost UHT systeminvestigated into a technically viable option for small-size dairy processing plants |
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Palavras-Chave: |
Avaliação sensorial. |
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Thesagro: |
Embalagem; Leite; Temperatura. |
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Thesaurus Nal: |
milk. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01835naa a2200229 a 4500
001 1960636
005 2022-11-07
008 2009 bl uuuu u00u1 u #d
024 7 $a10.1111/j.1750-3841.2008.00997.x$2DOI
100 1 $aPETRUS, R. R.
245 $aSensory stability of ultra-high temperature milk in polyethylene bottle.$h[electronic resource]
260 $c2009
520 $aThe objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT)milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bot-tles (HDPE) pigmented with titanium dioxide. Two lots of 300 units each were processed, respectively, at 135 and 141 ◦C/10 s using indirect heating and subsequently aseptically filled in an ISO class 7 clean room. These exper-imental lots were evaluated for appearance, aroma, flavor, and overall appreciation and compared to samples of commercial UHT milk purchased from local commercial stores. The time?temperature combinations investigated did not affect either the acceptability or the shelf life of themilk.Despite the limited light barrier properties ofHDPE bottles, the product contained in the package tested exhibited good stability,with a shelf life ranging from4 to 11wk. Within this time period, the acceptability of the experimental lots was similar to that of the commercial products. The results achieved in this study contribute to turn the low-cost UHT systeminvestigated into a technically viable option for small-size dairy processing plants
650 $amilk
650 $aEmbalagem
650 $aLeite
650 $aTemperatura
653 $aAvaliação sensorial
700 1 $aWALTER, E. H. M.
700 1 $aFARIA, J. A. F.
700 1 $aABREU, L. F.
773 $tJournal of Food Science$gv. 74, n. 1, p. S53-S54, 2009.
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