Effect of different UHT processing temperatures on ash and lactose content of milk during storage at different temperatures
2010
Siddique, F. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Anjum, F.M. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Huma, N. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Jamil, A. (University of Agriculture, Faisalabad (Pakistan). Dept. of Biochemistry)
Commercial milk and improve quality milk containing total plate count 2.2×10(6) and 3.5×10(5) cfu/mL and somatic cell count 621,000 and 249,000 per mL, respectively were subjected to different ultra-high temperature (UHT) processing temperatures (135, 138, 141 & 144 degree C) and stored at 25 degree C and 40 degree C temperatures for 90 days. Commercial milk contained significantly lower content of lactose as compared to improved quality milk. More degradation of lactose content was observed in milk stored at 40 degree C than at 25 degree C temperature. The lactose content decline in UHT milk processed at a temperature 135 degree C was lower than at 144 degree C temperature. Commercial milk possessed higher ash content than improved quality milk. UHT processing and storage temperatures had no influence on ash content of both milk sources.
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Эту запись предоставил National Agricultural Research Centre