Effect of storage temperature on the physiochemical properties of UHT milk

  • Siddique F
  • Riffat S
  • Arshad M
  • et al.
N/ACitations
Citations of this article
17Readers
Mendeley users who have this article in their library.

Abstract

The aim of the study was to assess the physicochemical changes occurred during storage of UHT milk for 90 days at three different temperatures i.e. 10˚C, 25˚C and 35˚C. pH, titrable acidity, total solids, lactose, moisture were the parameters used for physicochemical analyses. The results showed an increasing trend in titrable acidity, total solids with the passage of time. Temperature also affected the quality of UHT milk while lactose and moisture showed decreasing trend with the increase in temperature and storage period. The maximum titrable acidity (0.21%) and total solids (12.34%) were observed at 90 th day of storage at 37˚C while lowest titrable acidity 0.11% and total solids content was noticed at 0 day of storage at 10˚C. Significantly highest lactose (4.073 %) moisture (87.92%) and pH (6.79) was noticed at 10˚C during 0 day storage while decline in lactose (3.53%), moisture (86.66%) and pH (6.42) was observed during 90 day of storage at 37˚C temperature

Cite

CITATION STYLE

APA

Siddique, F., Riffat, S., Arshad, M., Farooq, U., Iftikhar, K., & Kharal, S. (2016). Effect of storage temperature on the physiochemical properties of UHT milk. International Journal of Food and Allied Sciences, 2(2), 52. https://doi.org/10.21620/ijfaas.2016252-57

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free