Effect of storage temperature on galactose formation in UHT milk

Galactose has been studied from the standpoint of its suitability as a heat -induced parameter for processed milk. Galactose content in two directly an d two indirectly UHT treated liquid milk samples were studied during storag e until the end of its shelf-life (12 weeks) period at temperatures of 6, 2 0, 30, 40, and 50 degreesC. No significant differences during storage were found with reference to the type of thermal process applied, nor with respe ct to the initial galactose content of the sample. Galactose formation was just directly related to storage time and temperature, being more significa nt at temperatures higher than 20 degreesC. Galactose increased slightly du ring storage at ambient temperature (20 degreesC) after the first weeks but kept constant under temperature of refrigeration until end of storage. The rmal history of the processed milk, mainly at a temperature above 20 degree sC, could affect the usefulness of galactose as a heat-induced parameter. ( C) 2001 Elsevier Science Ltd. All rights reserved.