THE CHANGES IN COMPOSITION OF UHT MILK DURING STORAGE AT DIFFERENT TEMPERATURE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 27, Issue 10, October 2002, Page 6885-6894 PDF (2.98 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.256870 | ||||
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| Authors | ||||
| N. M. Mehanna,1; M. A. M. Moussa2; Manal A. Naiem2 | ||||
| 1Dairy Sci. Dept. Fac. of Agric., Kafr EI-Sheikh, Tanta Univ. | ||||
| 2Anim. Prod. Res. Inst., Min. of Agric. | ||||
| Abstract | ||||
| The changes in composition and some properties of full-cream and non-fat UHT milk were examined during storage period of 6 months at room (20-30°C) and in an incubator at (40±O.5°C) . The attained results showed that a gradual decrease occurred in the pH, TS, protein, fat and ash content, whereas the acidity values and weight of sediment gradually increased. The rate of change was more pronounced in non-fat UHT milk and at incubator temperature than at room temperature. In all UHT milk samples, total N and casein N gradually decreased during storage, whereas non-casein N and non-protein N and their values calculated as % of on TN increased to greater extent in non-fat UHT milk. This was more pronounced at the higher temperature. Browning of milk samples and the prepared acid casein was observed with advancing storage time especially in non-fat UHT milk and at the higher temperature. | ||||
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