Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage

Changes in nutritional and technological properties during storage of milk and cream subjected to different heat treatments at dairy production scale (high-temperature-short-time pasteurisation, extended shelf-life treatment and ultra-high temperature treatment) were investigated. Results indicate a decrease in pH with longer storage times, whereas no changes in ionic calcium concentration occurred during shorter storage. Vitamin losses ranged from 1-22% for different heat treatments and more pronounced effects of vitamin degradation was observed with more intense heat treatment and longer storage times. Vitamin B12 concentration tended to decrease more over time than vitamins B1, B2 and E and more losses in vitamin concentration were found after storage than after heat treatment. Significant effects on physical stability and colour changes in milk and cream were observed during prolonged storage. This suggests that larger changes in nutritional and technological quality of heat-treated milk and cream at dairy production scale occur during longer storage times.