Open AccessEffect of storage temperature on the physiochemical properties of UHT milk
Author(s) -
Farzana Siddique,
Sadia Riffat,
Muhammad Arshad,
Umar Farooq,
Khansa Iftikhar,
Sadia Kharal
Publication year - 2016
Publication title -
international journal of food and allied sciences
Language(s) - English
Resource type - Journals
eISSN - 2415-0290
pISSN - 2413-2543
DOI - 10.21620/ijfaas.2016252-57
Subject(s) - lactose , total dissolved solids , chemistry , moisture , food science , water content , water activity , zoology , environmental engineering , environmental science , biology , geotechnical engineering , organic chemistry , engineering
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