Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk
This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ -25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ -10 °C) circumstances. The findings indicated elevated am...
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description | This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ -25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ -10 °C) circumstances. The findings indicated elevated amounts of plasmin system components in cold-stressed raw milk. While storing UHT milk at 25 °C, the concentrations and activity of plasmin in the milk exhibited an initial increase followed by a decrease, peaking around the 30th day. The maximum plasmin level and activity in cold-stressed milk were 607.86 μg/L and 15.99 U/L, respectively, with the beginning of gelation occurring around day 60. The higher activity of plasmin in cold-stressed milk led to the poorer stability and sensory assessment of the milk. However, heat-stressed milk is not such a problem for UHT milk as cold-stressed milk. The findings indicate shortcomings in the quality of cold-stressed milk and its adverse effects on the stability of UHT milk, underscoring the necessity of preventing cold stress in the herd and refraining from utilizing cold-stressed milk as a raw material for UHT production. |
doi_str_mv | 10.3390/foods14010003 |
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The findings indicated elevated amounts of plasmin system components in cold-stressed raw milk. While storing UHT milk at 25 °C, the concentrations and activity of plasmin in the milk exhibited an initial increase followed by a decrease, peaking around the 30th day. The maximum plasmin level and activity in cold-stressed milk were 607.86 μg/L and 15.99 U/L, respectively, with the beginning of gelation occurring around day 60. The higher activity of plasmin in cold-stressed milk led to the poorer stability and sensory assessment of the milk. However, heat-stressed milk is not such a problem for UHT milk as cold-stressed milk. The findings indicate shortcomings in the quality of cold-stressed milk and its adverse effects on the stability of UHT milk, underscoring the necessity of preventing cold stress in the herd and refraining from utilizing cold-stressed milk as a raw material for UHT production.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods14010003</identifier><identifier>PMID: 39796293</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>age of gelation ; Aging ; Animal lactation ; Antibodies ; Antigens ; Bacteria ; Brittleness ; Cattle ; Caustic soda ; Cold ; Cold storage ; cold stress ; Enzymes ; Heat ; Heat stress ; Heat tolerance ; High temperature ; Homogenization ; Milk ; Plasmin ; Proteins ; Raw materials ; Stability ; Temperature ; ultra-high-temperature milk ; Ultrahigh temperature ; Wind</subject><ispartof>Foods, 2024-12, Vol.14 (1), p.3</ispartof><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2024 by the authors. 2024</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c368t-77c7348466ae44a6d79cc9f688771ffe1e50ca9f105512009b0a361209f73b743</cites><orcidid>0000-0002-7919-6880 ; 0009-0009-6679-6340</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC11720201/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC11720201/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,860,881,2096,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39796293$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Nan</creatorcontrib><creatorcontrib>Yang, Zhigang</creatorcontrib><creatorcontrib>Yuan, Zhiyu</creatorcontrib><creatorcontrib>Zhen, Zizhu</creatorcontrib><creatorcontrib>Xie, Xinna</creatorcontrib><creatorcontrib>Zhu, Danqing</creatorcontrib><creatorcontrib>Lu, Gang</creatorcontrib><creatorcontrib>Zhao, Feng</creatorcontrib><creatorcontrib>Qu, Bo</creatorcontrib><creatorcontrib>Qi, Bingli</creatorcontrib><creatorcontrib>Jiang, Yujun</creatorcontrib><creatorcontrib>Zhao, Qianyu</creatorcontrib><creatorcontrib>Man, Chaoxin</creatorcontrib><title>Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk</title><title>Foods</title><addtitle>Foods</addtitle><description>This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ -25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ -10 °C) circumstances. The findings indicated elevated amounts of plasmin system components in cold-stressed raw milk. While storing UHT milk at 25 °C, the concentrations and activity of plasmin in the milk exhibited an initial increase followed by a decrease, peaking around the 30th day. The maximum plasmin level and activity in cold-stressed milk were 607.86 μg/L and 15.99 U/L, respectively, with the beginning of gelation occurring around day 60. The higher activity of plasmin in cold-stressed milk led to the poorer stability and sensory assessment of the milk. However, heat-stressed milk is not such a problem for UHT milk as cold-stressed milk. The findings indicate shortcomings in the quality of cold-stressed milk and its adverse effects on the stability of UHT milk, underscoring the necessity of preventing cold stress in the herd and refraining from utilizing cold-stressed milk as a raw material for UHT production.</description><subject>age of gelation</subject><subject>Aging</subject><subject>Animal lactation</subject><subject>Antibodies</subject><subject>Antigens</subject><subject>Bacteria</subject><subject>Brittleness</subject><subject>Cattle</subject><subject>Caustic soda</subject><subject>Cold</subject><subject>Cold storage</subject><subject>cold stress</subject><subject>Enzymes</subject><subject>Heat</subject><subject>Heat stress</subject><subject>Heat tolerance</subject><subject>High temperature</subject><subject>Homogenization</subject><subject>Milk</subject><subject>Plasmin</subject><subject>Proteins</subject><subject>Raw materials</subject><subject>Stability</subject><subject>Temperature</subject><subject>ultra-high-temperature milk</subject><subject>Ultrahigh temperature</subject><subject>Wind</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><sourceid>DOA</sourceid><recordid>eNpdkUFv1DAQRiMEolXpkSuyxIVLYBw7sXNCaFXYRa0q0fZsTZxxm8UbFzsB9d_j7bZVtyePPM9PM_6K4j2Hz0K08MWF0CcugQOAeFUcVgJkqXmtXz-rD4rjlNaZgJYLLaq3xYFoVdtUrTgsfq5G52caLbHg2JJwKhmOPVsE35cXU6SUqGe_8B87G_xvFkY23RC7mLAb_DDdbR9dLS_vm--KNw59ouOH86i4-n5yuViWp-c_Votvp6UVjZ5KpawSUsumQZISm1611rau0Vop7hxxqsFi6zjUNa_y0B2gaHLVOiU6JcVRsdp5-4BrcxuHDcY7E3Aw9xchXhuM02A9mSqLARFqqYW04LTqNAL1naOmt9Jm19ed63buNtRbGqeIfk-63xmHG3Md_hrOVQUV8Gz49GCI4c9MaTKbIVnyHkcKczKC11KC1HWV0Y8v0HWY45j_akuJOmcjt8JyR9kYUorknqbhYLapm73UM__h-QpP9GPG4j8euaXN</recordid><startdate>20241224</startdate><enddate>20241224</enddate><creator>Li, Nan</creator><creator>Yang, Zhigang</creator><creator>Yuan, Zhiyu</creator><creator>Zhen, Zizhu</creator><creator>Xie, Xinna</creator><creator>Zhu, Danqing</creator><creator>Lu, Gang</creator><creator>Zhao, Feng</creator><creator>Qu, Bo</creator><creator>Qi, Bingli</creator><creator>Jiang, Yujun</creator><creator>Zhao, Qianyu</creator><creator>Man, Chaoxin</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-7919-6880</orcidid><orcidid>https://orcid.org/0009-0009-6679-6340</orcidid></search><sort><creationdate>20241224</creationdate><title>Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk</title><author>Li, Nan ; Yang, Zhigang ; Yuan, Zhiyu ; Zhen, Zizhu ; Xie, Xinna ; Zhu, Danqing ; Lu, Gang ; Zhao, Feng ; Qu, Bo ; Qi, Bingli ; Jiang, Yujun ; Zhao, Qianyu ; Man, Chaoxin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-77c7348466ae44a6d79cc9f688771ffe1e50ca9f105512009b0a361209f73b743</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>age of gelation</topic><topic>Aging</topic><topic>Animal lactation</topic><topic>Antibodies</topic><topic>Antigens</topic><topic>Bacteria</topic><topic>Brittleness</topic><topic>Cattle</topic><topic>Caustic soda</topic><topic>Cold</topic><topic>Cold storage</topic><topic>cold stress</topic><topic>Enzymes</topic><topic>Heat</topic><topic>Heat stress</topic><topic>Heat tolerance</topic><topic>High temperature</topic><topic>Homogenization</topic><topic>Milk</topic><topic>Plasmin</topic><topic>Proteins</topic><topic>Raw materials</topic><topic>Stability</topic><topic>Temperature</topic><topic>ultra-high-temperature milk</topic><topic>Ultrahigh temperature</topic><topic>Wind</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Nan</creatorcontrib><creatorcontrib>Yang, Zhigang</creatorcontrib><creatorcontrib>Yuan, Zhiyu</creatorcontrib><creatorcontrib>Zhen, Zizhu</creatorcontrib><creatorcontrib>Xie, Xinna</creatorcontrib><creatorcontrib>Zhu, Danqing</creatorcontrib><creatorcontrib>Lu, Gang</creatorcontrib><creatorcontrib>Zhao, Feng</creatorcontrib><creatorcontrib>Qu, Bo</creatorcontrib><creatorcontrib>Qi, Bingli</creatorcontrib><creatorcontrib>Jiang, Yujun</creatorcontrib><creatorcontrib>Zhao, Qianyu</creatorcontrib><creatorcontrib>Man, Chaoxin</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>SciTech Premium Collection</collection><collection>Agricultural Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Foods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Nan</au><au>Yang, Zhigang</au><au>Yuan, Zhiyu</au><au>Zhen, Zizhu</au><au>Xie, Xinna</au><au>Zhu, Danqing</au><au>Lu, Gang</au><au>Zhao, Feng</au><au>Qu, Bo</au><au>Qi, Bingli</au><au>Jiang, Yujun</au><au>Zhao, Qianyu</au><au>Man, Chaoxin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk</atitle><jtitle>Foods</jtitle><addtitle>Foods</addtitle><date>2024-12-24</date><risdate>2024</risdate><volume>14</volume><issue>1</issue><spage>3</spage><pages>3-</pages><issn>2304-8158</issn><eissn>2304-8158</eissn><abstract>This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ -25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ -10 °C) circumstances. The findings indicated elevated amounts of plasmin system components in cold-stressed raw milk. While storing UHT milk at 25 °C, the concentrations and activity of plasmin in the milk exhibited an initial increase followed by a decrease, peaking around the 30th day. The maximum plasmin level and activity in cold-stressed milk were 607.86 μg/L and 15.99 U/L, respectively, with the beginning of gelation occurring around day 60. The higher activity of plasmin in cold-stressed milk led to the poorer stability and sensory assessment of the milk. However, heat-stressed milk is not such a problem for UHT milk as cold-stressed milk. The findings indicate shortcomings in the quality of cold-stressed milk and its adverse effects on the stability of UHT milk, underscoring the necessity of preventing cold stress in the herd and refraining from utilizing cold-stressed milk as a raw material for UHT production.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>39796293</pmid><doi>10.3390/foods14010003</doi><orcidid>https://orcid.org/0000-0002-7919-6880</orcidid><orcidid>https://orcid.org/0009-0009-6679-6340</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | age of gelation Aging Animal lactation Antibodies Antigens Bacteria Brittleness Cattle Caustic soda Cold Cold storage cold stress Enzymes Heat Heat stress Heat tolerance High temperature Homogenization Milk Plasmin Proteins Raw materials Stability Temperature ultra-high-temperature milk Ultrahigh temperature Wind |
title | Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk |
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