Proteins in UHT have been linked with the same protein clusters found in plaque deposits in people suffering from Alzheimer’s and Parkinson’s.
Co-lead researcher, ANU professor John Carver, said that two unrelated proteins aggregate in UHT milk over a period of months to form clusters called amyloid fibrils, which cause the milk to transform from a liquid into a gel.
He said the same type of protein clusters are found in plaque deposits in cases of Alzheimer’s and Parkinson’s.
“Parkinson’s, dementia and type 2 diabetes are big problems for the ageing population in Australia, and many other countries around the world,” Carver said.
“Our interest in milk proteins led to a discovery of the reason for this gelling phenomenon occurring in aged UHT milk.
“However, the research does not suggest UHT milk can cause these age-related diseases.”
Professor Carver said milk proteins changed structurally when heated briefly to around 140 degrees to produce UHT milk, causing the gelling phenomenon with long-term storage.
He said normal pasteurised milk did not form amyloid fibrils.
ANU worked with the CSIRO, University of Wollongong, and international researchers on the study, which is published in the journal Small.
