Stability of milk proteins subjected to UHT treatments: challenges and future perspectives

Abstract

Ultra-high temperature (UHT) treatments are of high economic relevance for food industries because they contribute to extending the shelf life of food products and facilitating their distribution. In the dairy segment, UHT treatments are applied to a wide range of products containing variable protein amounts. In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT-treated high-protein beverages. This review will discuss the two main strategies used by industries to increase the stability of milk proteins during and/or after UHT treatments: (i) addition of chelating agents and (ii) use of polysaccharides. Moreover, the challenges and opportunities associated with promising strategies to improve the stability of milk proteins during and/or after UHT treatments will be covered in this review. The information compiled will be useful to guide researchers and industries in developing more stable UHT dairy products in harmony with consumers’ demands.

Keywords:

• Milk proteins
• UHT treatments
• chelating agents
• polysaccharides
• glycation

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The authors also thank the Support Fund for Teaching, Research and Extension (FAEPEX)/UNICAMP, CNPq and CAPES for funding and support.