The changes in composition of UHT milk durinbg storage at different temperature
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-.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.
Publication year 2002
Pages 6885-6894
Availability location معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
Availability number
Organization Name
City المنصورة
serial title Journal Agricultural Science Mansoura University
ISSN 1110-0346
Author(s) from ARC
External authors (outside ARC)
    نبيل محمد مهنا جامعة طنطا
AGROVOC
TERMS		 Acidity. Ashes. Fats. Milk. Ph. Proteins. Sediment.
Proposed Agrovoc full-cream;non-fat;
Publication Type Journal
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