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Food Science of Animal Products 2023, 1(1): 9240006 https://doi.org/10.26599/FSAP.2023.9240006
Review Article | Open Access | Issue | Published: 07 April 2023

Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review

Show Author's Information Yangyi Zheng( )
School of Science, RMIT University, Melbourne 3083, Australia
Keywords:
whey protein, ultra-high temperature processing, physiochemical reactions, flavor and relevant compounds of the flavor
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Zheng Y. Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review. Food Science of Animal Products, 2023, 1(1): 9240006. https://doi.org/10.26599/FSAP.2023.9240006
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Abstract Full text About this article

A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the majority of bacteria and heat-resistance enzymes. The whey protein in milk will experience a series of physiochemical reactions such as denaturation, proteolysis, age gelation, sedimentation and Maillard after UHT treatment and following storage. The aims of this review were to screen occurred reactions in whey protein, allocate the generated flavor and analysis the volatile compounds. This review explained the mechanisms of the physiochemical reactions, and analysed the related flavor and relevant compounds of the flavor. Also, proposing several suggestions to improve UHT milk quality and find out suitable treatment conditions to prevent or minimize the effects of UHT on whey proteins.


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About this article

Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review

Show Author's information Yangyi Zheng( )
School of Science, RMIT University, Melbourne 3083, Australia

Abstract

A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the majority of bacteria and heat-resistance enzymes. The whey protein in milk will experience a series of physiochemical reactions such as denaturation, proteolysis, age gelation, sedimentation and Maillard after UHT treatment and following storage. The aims of this review were to screen occurred reactions in whey protein, allocate the generated flavor and analysis the volatile compounds. This review explained the mechanisms of the physiochemical reactions, and analysed the related flavor and relevant compounds of the flavor. Also, proposing several suggestions to improve UHT milk quality and find out suitable treatment conditions to prevent or minimize the effects of UHT on whey proteins.

Keywords: whey protein, ultra-high temperature processing, physiochemical reactions, flavor and relevant compounds of the flavor

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Publication history

Received: 17 January 2023
Revised: 03 February 2023
Accepted: 02 March 2023
Published: 07 April 2023
Issue date: March 2023

Copyright

© Beijing Academy of Food Sciences 2023.

Acknowledgements

Acknowledgements

This study was supported by RMIT Food Research Project. And I would like to acknowledge and give my warmest thanks to my supervisor Prof. Stefan Kasapis and Cameron Ince. Their guidance and advice carried me through all the stages of writing this review.

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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