Relationship of Absorbance to Process Treatments and Flavor during Storage of Ultra-High-Temperature Dairy Products

Abstract

Fluid dairy products (fat range .5 to 10.5%) were processed in an ultra-high-temperature steam injection system. Time-temperature relationships of processing included 138, 143, and 149 C for 20.3 s; 143 and 149 C for 6.9 s; and 149 C for 3.4 s. Product from each treatment was stored at 4, 24, and 40 C. Absorbancy readings were at 470 and 720 nm on subsamples at 4-wk intervals for 60 wk. Effects of light scattering were minimized by computing ΔA (A470-A720). An increase in ΔA corresponded to change in slope of the spectrum between 470 and 720 nm, a change associated with discoloration (browning). All samples demonstrated an initial decrease in ΔA with an eventual increase over the storage period. Samples stored at 4 C decreased the most in ΔA with those at 40 C, the least. The eventual increase of ΔA occurred earlier and at a greater rate as storage temperature increased. With more severe heat treatments, the initial ΔA's were higher. From taste panel data compiled on the same samples at the same time intervals, an empirical relationship was formulated between ΔA, percent fat, taste panel evaluations, and storage time. A high correlation between taste panel ratings and ΔA readings was possible, suggesting an effective quality assurance test for stored ultra-high-temperature dairy products. © 1980, American Dairy Science Association. All rights reserved.