VESCONSI, Cintia Neuwald; VALDUGA, Alice Teresa and CICHOSKI, Alexandre José. Sedimentação em leite UHT integral, semidesnatado e desnatado durante armazenamento. Cienc. Rural [online]. 2012, vol.42, n.4, pp.730-736.
ISSN 1678-4596. http://dx.doi.org/10.1590/S0103-84782012000400026.
Research tests levels of sedimentation in UHT wholemilk, semi-skimmed and skimmed milk
Researchers from Universidade Federal de Santa Maria (UFSM), Santa Maria, and Universidade Regional Integrada (URI), of Erechim, Brazil, demonstrated that the quality level of production of fresh milk directly influences the quality of UHT milk during its storage period. The study was published in the journal Ciência Rural, v.42, n.4, April 2012.
The experiment determined the sedimentation in wholemilk, semi skimmed and skimmed UHT milk stored at 20° and 30°C for 120 days. The researchers conducted physical-chemical and microbiological analysis in sterilized samples after the 30th, 60th, 90th and 120th days of storage. The acidity, pH, the boiling behavior, sensory characteristics, package integrity and sedimentation where evaluated.
Wholemilk, semi-skimmed and skimmed UHT milk showed sedimentation from day 60 to 20 º C and 30°C. The results also showed that milks have levels of acidity, freezing point, fat, density and pH within the standards required by industry.
According to researcher Jose Alexandre Cichoski, the study is important because it demonstrates that it is necessary to obtain fresh milk of good quality. "The results show the need of the industry to benefit fresh milk within 48 hours from their milking, even if the milk has been stored at 4°C, " he says.
The research breaks new ground by studying all the processing steps involved in UHT milk processing industry, since the milking stage to later stages such as storage at different temperatures. Another difference compared to other studies is the analysis of three types of UHT milk, what has never been studied in previous studies.