Effects of Storage on Some Physico-Chemical Characteristics of UHT Milk Stored at Different Temperature | ||||
| Alexandria Science Exchange Journal | ||||
| Article 6, Volume 35, April-June - Serial Number 2, April 2014, Page 107-114 PDF (272.35 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2014.2584 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Aldubhany T.A. W.; Gouda Effat; Khattab A; Dabour Nasra | ||||
| Alexandria University, Faculty of Agriculture, Department of Dairy Science and Technology | ||||
| Abstract | ||||
| Raw milk for UHT processing at commercial dairy plant was collected from well managed dairy farms. The milk was processed by direct system and heated at 143-145ºC for 3-5S, then aseptically packed. Three different batches of UHT milk were used in this study. Samples of UHT milk were analysed after processing and during storage at 4, 22 and 37ºC ± 2°C for 6 months. The changes in pH, acidity as lactic acid, total solids, viscosity, fat content, electrical conductivity, specific gravity non-protein nitrogen, non-casein nitrogen total and soluble calcium, magnesium, citrate, and phosphorus during storage were studed. The samples were analysed at 0,30,60,90,120,150 and 180 days for the physico-chemical proportes of milk. Values indicate an increase in acidity,viscocity,NCN,NPN, soluble calcium magnesium citrate and phosphate.The results showed after statistically analysis that there is a significant affect of storage period and storage temperature on pH, titratable acidity, non –protein- nitrogen, non-casein nitrogen, viscosity, soluble and colloidal calcium and phosphate, soluble magnesium and citrate. There are a significant decrease in pH, electrical conductivity, by increasing storage period, with increasing in acidity ratio, non- protein- non-casein nitrogen and viscosity. | ||||
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