{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T12:48:32Z","timestamp":1793191712402,"version":"4.5.0"},"reference-count":12,"publisher":"Cambridge University Press (CUP)","issue":"2","license":[{"start":{"date-parts":[[2020,4,21]],"date-time":"2020-04-21T00:00:00Z","timestamp":1587427200000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"published-print":{"date-parts":[[2020,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>This research communication describes enzymatic and physico-chemical changes during storage of UHT milk. The UHT milk sample was stored at 5 and 30\u00b0C for 4 months and analyzed regularly at intervals of one month. During storage of UHT milk, there was a significant (<jats:italic>P &lt;<\/jats:italic> 0.001) increase in non-protein nitrogen, non-casein nitrogen, soluble calcium, soluble magnesium and proteolysis, while a significant (<jats:italic>P &lt;<\/jats:italic> 0.001) decrease in pH was observed. There was a slight change in the particle size and zeta potential of casein micelles. Changes were more pronounced in milk samples stored at 30\u00b0C than in those stored at 5\u00b0C. During storage, there occurred changes in pH, viscosity, salt balance and nitrogenous components which adversely affected quality. It was concluded that the proteolysis led to the acidification which had a destabilizing effect on the milk.<\/jats:p>","DOI":"10.1017\/s0022029920000266","type":"journal-article","created":{"date-parts":[[2020,4,21]],"date-time":"2020-04-21T09:29:22Z","timestamp":1587461362000},"page":"243-247","source":"Crossref","is-referenced-by-count":26,"title":["Assessment of physico-chemical changes in UHT milk during storage at different temperatures"],"prefix":"10.1017","volume":"87","author":[{"given":"Suvartan","family":"Ranvir","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rajan","family":"Sharma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kamal","family":"Gandhi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bimlesh","family":"Mann","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2020,4,21]]},"reference":[{"key":"S0022029920000266_ref4","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(03)73650-9"},{"key":"S0022029920000266_ref8","unstructured":"ISO 8968-4 (2001) Milk \u2014 determination of nitrogen content \u2014 Part-4: Determination of non-protein-nitrogen Content. In Joint Standard 20-4\/ISO 8968-4. Brussels, Belgium: International Dairy Federation; Geneva, Switzerland: International Standards Organisation."},{"key":"S0022029920000266_ref9","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2013.12.007"},{"key":"S0022029920000266_ref2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541-4337.2011.00157.x"},{"key":"S0022029920000266_ref3","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029911000094"},{"key":"S0022029920000266_ref10","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2016.1152480"},{"key":"S0022029920000266_ref6","first-page":"100","article-title":"Characterization of micellar casein concentrate prepared from goat milk","volume":"6","author":"Hooda","year":"2018","journal-title":"International Journal of Chemical Studies IJCS"},{"key":"S0022029920000266_ref7","unstructured":"ISO 8070 (2007) Milk and milk products. Milk and milk products \u2014 Determination of calcium, sodium, potassium and magnesium contents \u2014 Atomic absorption spectrometric method. In Joint Standard 119\/ISO 8070. Brussels, Belgium: International Dairy Federation; Geneva, Switzerland: International Standards Organisation."},{"key":"S0022029920000266_ref5","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2007.04.007"},{"key":"S0022029920000266_ref11","first-page":"93","article-title":"Cross-linking of proteins and other changes in UHT milk during storage at different temperatures","volume":"63","author":"Al-Saadi","year":"2008","journal-title":"Australian Journal of Dairy Technology"},{"key":"S0022029920000266_ref1","first-page":"108","article-title":"Effects of storage on some physico-chemical characteristics of UHT milk stored at different temperature","volume":"35","author":"Aldubhany","year":"2014","journal-title":"Alexandria Science Exchange"},{"key":"S0022029920000266_ref12","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900031903"}],"container-title":["Journal of Dairy Research"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0022029920000266","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2020,12,21]],"date-time":"2020-12-21T12:47:51Z","timestamp":1608554871000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0022029920000266\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,4,21]]},"references-count":12,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2020,5]]}},"alternative-id":["S0022029920000266"],"URL":"https:\/\/doi.org\/10.1017\/s0022029920000266","relation":{},"ISSN":["0022-0299","1469-7629"],"issn-type":[{"value":"0022-0299","type":"print"},{"value":"1469-7629","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,4,21]]}}}