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De Vrese M.,Institute For Mikrobiologie Und Biotechnologie | Lorenzen P.,Institute For Sicherheit Und Qualitat Bei Milch Und Fisch | Clawin-Radecker I.,Institute For Sicherheit Und Qualitat Bei Milch Und Fisch | Hammer P.,Institute For Sicherheit Und Qualitat Bei Milch Und Fisch | And 4 more authors.
Ernahrungs Umschau | Year: 2012

The MRI performed a study on 30 milk samples, including traditional fresh milk, ESL milk and UHT milk. Whatever the processing procedure, all samples fulfilled expectations with respect to adequate heating of the milk, thermal stress, content of principle nutrients and - with a single exception - microbiological safety. No evidence at all was found of decreased vitamin content or increased losses on storage of properly stored ESL milk, in comparison to traditional (pasteurised) commercial milk. Pasteurised milk may have a marginally better taste and odour than ultrapasteurised milk, although the differences were not statistically significant. Moreover, there was no deterioration in the sensory quality of ESL milk after long-term storage. In summary, ESL milk is a high quality food, as judged by the criteria of nutritional physiology, and is comparable to traditional (pasteurised) fresh milk. It is nevertheless an open question whether milk that has been stored for up to 3 weeks fulfils the consumer's conception of "freshness" or "extended freshness", or whether it would perhaps be better just to speak of "extended shelf-life milk".

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