The Influence of Storage Conditions on the Color Profile of Sweetened Condensed Whole Milk

Introduction: The expansion of logistical routes for exported canned dairy products to the Arctic zone and regions with hot climates underscores the need for research aimed at reducing transportation costs and preserving the quality of dairy preserves under extreme temperature conditions. In this regard, product color is an important organoleptic indicator that shapes initial perceptions of quality parameters and is considered one of the markers of spoilage mechanisms in sweetened condensed whole milk (SCWM). Currently, standardized methods for assessing organoleptic indicators, particularly color, are qualitative and subjective, which do not reliably measure the degree of color variation in identical food products. Therefore, digitizing the color indicator of SCWM and correlating it with changes in the food matrix under extreme temperature exposure is a relevant and timely research direction.

Purpose: To study the impact of simulated transport conditions within an extreme temperature range from 50°C to -50°C, and subsequent storage at 5°C, as well as the effectiveness of homogenization on the color of SCWM and associated physicochemical indicators to expand acceptable storage and transport conditions for the product.

Materials and Methods: The study object was SCWM from batches with varying homogenization efficiency, stored under different temperature conditions. Changes in sample color were recorded through photo documentation. The content of free amino acids was determined by capillary electrophoresis. Color difference, whiteness index, and color saturation were calculated. Active and titratable acidity were measured using potentiometric and titrimetric methods, respectively. The protein profile was determined by electrophoresis in polyacrylamide gel.

Results: It was found that a single-stage heating to 50 °C and storage at this temperature for 7 and 14 days caused the formation of high-protein aggregates, changes in free amino acid content, pH, and product darkening. Multistage heating and freezing cycles to 50 °C and -50 °C, as well as single-stage freezing to -50 °C, did not critically affect the color of SCWM. The effectiveness of homogenization was found to influence SCWM's susceptibility to darkening. Acidity analysis results showed that a high rate of pH change in the product correlated with the formation of a darker color during prolonged storage.

Conclusion: The obtained data contributed to the scientific basis for developing new standards documentation for SCWM intended for transport to the Far North and hot climate regions, as it was shown that multistage temperature changes do not alter product quality.

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