Characteristics of Nanofiltered and Deoxygenated Dairy Cream Pasteurized at Ultra High Temperature

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  • ナノろ過処理・脱酸素加熱殺菌クリームの特性
  • ナノ ロカ ショリ ダツサンソ カネツ サッキン クリーム ノ トクセイ

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Abstract

A novel dairy cream was developed by combining nanofiltration (NF) of raw milk followed by deoxygenation with the conventional separation and pasteurization process. The deoxygenation was achieved by nitrogen gas dispersion treatment (NT) of NF milk. Nanofiltered and nitrogen gas-treated cream (NFNT cream) was obtained through ultra high temperature (UHT) pasteurization of cream separated from NFNT milk. NFNT cream was characterized with a strong milk flavor and clean aftertaste and its taste was determined to be different from conventional UHT cream based on a sensory test panel. NFNT cream was also found to mask unpleasant odor from other food stuff such as heated egg yolk. The chemical compositions of NFNT cream were proven to fortify the milk flavor. Deoxygenation of cream prior to UHT pasteurization was thought to contribute to the clean aftertaste by suppressing unwanted oxidization-induced flavors. The cause of the masking effect of NFNT cream might have a relationship with the deoxygenated UHT process, but has yet to be elucidated

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