Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk

  • Imm, Jee-Young (Department of Food & Nutrition, Kookmin University) ;
  • Kim, Jong-Gun (Division of Bioscience and Technology, Korea University) ;
  • Kim, Ji-Uk (Division of Food Science, Korea University) ;
  • Park, Soon-Ok (Division of Food Science, Korea University) ;
  • Oh, Se-Jong (Department of Animal Science, Chonnam National University) ;
  • Kim, Young-Jin (R&D Center, Maeil Dairy Industry Co., Ltd.) ;
  • Chun, Ho-Nam (R&D Center, Maeil Dairy Industry Co., Ltd.) ;
  • Jung, Hoo-Kil (R&D Center, Maeil Dairy Industry Co., Ltd.) ;
  • You, Seung-Kwon (Division of Biotechnology & Genetic Engineering, Korea University) ;
  • Whang, Kwang-Yeon (Division of Bioscience and Technology, Korea University) ;
  • Kim, Sae-Hun (Division of Food Science, Korea University)
  • Published : 2005.12.31
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Abstract

Changes in milk quality during storage of extended shelf life milk (ESL milk) and non-ESL milk were evaluated. No significant differences were observed between ESL and typical ultra high temperature-treated (UHT) milk in physicochemical properties including non-casein nitrogen (NCN) content, whey protein nitrogen index (WPNI), and L-ascorbic acid content. Low temperature and long time-treated milk (LTLT milk) had significantly higher NCN content and WPNI than those of UHT milk. In terms of microbial quality, yeast, molds, coliforms, and other bacteria were not detected in ESL milk during entire storage (21 days after expiration date) period at 4 and $25^{\circ}C$, while LTLT milk was more susceptible to microbial infection. Rats fed ESL milk resulted in significantly higher body weight, average daily gain, and feed efficiency than those given UHT milk. These results suggest ESL milk maintains better microbial quality than typical UHT milk, particularly during storage under extended refrigeration and at high temperature.

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References

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