Effect of incubated temperature (37 degree centigrade) on the overall quality of U.H.T. milk
1999
Hussain, M.M. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Ayub, M. | Masud, T. | Iqbal, N.
Fresh ultra high temperature milk (U.H.T), i. e. Haleeb milk, Milk Pak and Green Dairy or Green Milk were stored at incubated temperature (37 degree C). The three brands were further divided into six different batches and each batch was analyzed with an interval of 7 days. During storage the milk was analyzed for % fat, % protein, absorbance lactose, % total solids and % ash content. During storage the fat content ranged from 3.30 to 4.50%, protein content 2.80 % to 3.66%, absorbance lactose 0. 022 to 0. 017 total solids 12.2% to 10. 16% and ash content 0.63 to 0.78%. During storage a gradual increase had been observed in fat percentage while a gradual decrease in % protein, % total solids and absorbance lactose were observed in all the three brands of six different batches. Storage period showed a significant effect on these parameters.
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