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Research article2019Peer reviewedOpen access

Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Karlsson, Maria A.; Langton, Maud; Innings, Fredrik; Malmgren, Bozena; Hojer, Annika; Wikstrom, Malin; Lundh, Ase


In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 degrees C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability. In this study, the stability of UHT milk produced in an indirect system was evaluated by studying changes in taste, colour, fat separation, fat adhesion to the package, sedimentation, gelation, heat coagulation time, pH and ethanol stability during storage for up to one year at different temperatures. UHT milk stored at 4 and 20 degrees C had the longest shelf-life of 34-36 weeks, limited by sediment formation. Storage a 30 and 37 degrees C considerably decreased the shelf-life of UHT milk to 16-20 weeks, whereby changes in sediment formation, taste and colour were the limiting factors. Our results suggest that the changes observed at the different storage temperatures can be explained by different known mechanisms.


Food technology; Food safety; UHT milk; Sensory evaluation; Off-flavour; Sedimentation; Colour; Food acceptance; Food quality; Food science; Food storage; Shelf life of foods

Published in

2019, Volume: 5, number: 9, article number: e02431

      SLU Authors

      • Sustainable Development Goals

        SDG2 End hunger, achieve food security and improved nutrition and promote sustainable agriculture

        UKÄ Subject classification

        Food Science
        Animal and Dairy Science

        Publication identifier


        Permanent link to this page (URI)