Effects of storage time and temperature on the protein fraction of aseptic milk.

Milk was collected on 2 different processing dates (2 replicates) at a commercial aseptic milk processing facility immediately as containers came off the processing line. Milk was heat treated by direct steam injection (142°C for 3 s) with flash vacuum cooling. Half of the packages of 1% fat aseptic milk were cooled immediately in ice to 4°C, and half were cooled to 21°C; both were stored at these respective temperatures for 12 mo, and a new package was opened and analyzed monthly for 12 mo by Kjeldahl analysis for nitrogen fractions, particle size analysis for protein aggregation, visual observation of gelation, and SDS-PAGE to determine proteolytic damage to casein.

Effects of storage time and temperature on the chemical and sensory properties of aseptic milk.

Our objective was to determine the effects of storage temperature and storage time on the chemical, physical, and sensory properties of ultra-high-temperature-direct steam injection aseptic milk. Milk was collected on 2 different processing dates (2 replicates) at a commercial aseptic milk processing facility immediately as containers came off the processing line. Milk was heat treated by direct steam injection (142°C for 3 s) with a flash vacuum cooling step following the holding tube and packaged aseptically in 946-mL aseptic packages.

Identification of predominant aroma components of dried pea protein concentrates and isolates.

Pea protein is a growing plant-based protein ingredient. Pea proteins have characteristic undesirable flavors, leading to challenges in ingredient applications. The objective of this study was to characterize the flavor of pea proteins using descriptive sensory analysis and instrumental volatile compound analyses.