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Mehanna,, N., Moussa, M., Naiem, M. (2002). THE CHANGES IN COMPOSITION OF UHT MILK DURING STORAGE AT DIFFERENT TEMPERATURE. Journal of Food and Dairy Sciences, 27(10), 6885-6894. doi: 10.21608/jfds.2002.256870
N. M. Mehanna,; M. A. M. Moussa; Manal A. Naiem. "THE CHANGES IN COMPOSITION OF UHT MILK DURING STORAGE AT DIFFERENT TEMPERATURE". Journal of Food and Dairy Sciences, 27, 10, 2002, 6885-6894. doi: 10.21608/jfds.2002.256870
Mehanna,, N., Moussa, M., Naiem, M. (2002). 'THE CHANGES IN COMPOSITION OF UHT MILK DURING STORAGE AT DIFFERENT TEMPERATURE', Journal of Food and Dairy Sciences, 27(10), pp. 6885-6894. doi: 10.21608/jfds.2002.256870
Mehanna,, N., Moussa, M., Naiem, M. THE CHANGES IN COMPOSITION OF UHT MILK DURING STORAGE AT DIFFERENT TEMPERATURE. Journal of Food and Dairy Sciences, 2002; 27(10): 6885-6894. doi: 10.21608/jfds.2002.256870

THE CHANGES IN COMPOSITION OF UHT MILK DURING STORAGE AT DIFFERENT TEMPERATURE

Article 5, Volume 27, Issue 10, October 2002, Page 6885-6894  XML 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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