Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk
This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C) circumstances. The findings indicated elevated am...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/3 |
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| author | Nan Li Zhigang Yang Zhiyu Yuan Zizhu Zhen Xinna Xie Danqing Zhu Gang Lu Feng Zhao Bo Qu Bingli Qi Yujun Jiang Qianyu Zhao Chaoxin Man |
| author_facet | Nan Li Zhigang Yang Zhiyu Yuan Zizhu Zhen Xinna Xie Danqing Zhu Gang Lu Feng Zhao Bo Qu Bingli Qi Yujun Jiang Qianyu Zhao Chaoxin Man |
| author_sort | Nan Li |
| collection | DOAJ |
| description | This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C) circumstances. The findings indicated elevated amounts of plasmin system components in cold-stressed raw milk. While storing UHT milk at 25 °C, the concentrations and activity of plasmin in the milk exhibited an initial increase followed by a decrease, peaking around the 30th day. The maximum plasmin level and activity in cold-stressed milk were 607.86 μg/L and 15.99 U/L, respectively, with the beginning of gelation occurring around day 60. The higher activity of plasmin in cold-stressed milk led to the poorer stability and sensory assessment of the milk. However, heat-stressed milk is not such a problem for UHT milk as cold-stressed milk. The findings indicate shortcomings in the quality of cold-stressed milk and its adverse effects on the stability of UHT milk, underscoring the necessity of preventing cold stress in the herd and refraining from utilizing cold-stressed milk as a raw material for UHT production. |
| format | Article |
| id | doaj-art-2c9f0aa054834c0f87b8a0edbfe6dc4c |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-2c9f0aa054834c0f87b8a0edbfe6dc4c2025-01-10T13:17:28ZengMDPI AGFoods2304-81582024-12-01141310.3390/foods14010003Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT MilkNan Li0Zhigang Yang1Zhiyu Yuan2Zizhu Zhen3Xinna Xie4Danqing Zhu5Gang Lu6Feng Zhao7Bo Qu8Bingli Qi9Yujun Jiang10Qianyu Zhao11Chaoxin Man12Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaInner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, ChinaKey Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaInner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, ChinaKey Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaInner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, ChinaKey Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, ChinaThis study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C) circumstances. The findings indicated elevated amounts of plasmin system components in cold-stressed raw milk. While storing UHT milk at 25 °C, the concentrations and activity of plasmin in the milk exhibited an initial increase followed by a decrease, peaking around the 30th day. The maximum plasmin level and activity in cold-stressed milk were 607.86 μg/L and 15.99 U/L, respectively, with the beginning of gelation occurring around day 60. The higher activity of plasmin in cold-stressed milk led to the poorer stability and sensory assessment of the milk. However, heat-stressed milk is not such a problem for UHT milk as cold-stressed milk. The findings indicate shortcomings in the quality of cold-stressed milk and its adverse effects on the stability of UHT milk, underscoring the necessity of preventing cold stress in the herd and refraining from utilizing cold-stressed milk as a raw material for UHT production.https://www.mdpi.com/2304-8158/14/1/3ultra-high-temperature milkcold stressage of gelationplasmin |
| spellingShingle | Nan Li Zhigang Yang Zhiyu Yuan Zizhu Zhen Xinna Xie Danqing Zhu Gang Lu Feng Zhao Bo Qu Bingli Qi Yujun Jiang Qianyu Zhao Chaoxin Man Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk Foods ultra-high-temperature milk cold stress age of gelation plasmin |
| title | Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk |
| title_full | Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk |
| title_fullStr | Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk |
| title_full_unstemmed | Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk |
| title_short | Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk |
| title_sort | influence of heat and cold stressed raw milk on the stability of uht milk |
| topic | ultra-high-temperature milk cold stress age of gelation plasmin |
| url | https://www.mdpi.com/2304-8158/14/1/3 |
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