F. Siddique, S. Riffat, M. Arshad, U. Farooq, Khansa Iftikhar, Sadia Kharal
{"title":"储存温度对超高温灭菌乳理化性质的影响","authors":"F. Siddique, S. Riffat, M. Arshad, U. Farooq, Khansa Iftikhar, Sadia Kharal","doi":"10.21620/IJFAAS.2016252-57","DOIUrl":null,"url":null,"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","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2016-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Effect of storage temperature on the physiochemical properties of UHT milk\",\"authors\":\"F. Siddique, S. Riffat, M. Arshad, U. Farooq, Khansa Iftikhar, Sadia Kharal\",\"doi\":\"10.21620/IJFAAS.2016252-57\",\"DOIUrl\":null,\"url\":null,\"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\",\"PeriodicalId\":13975,\"journal\":{\"name\":\"International Journal of Food and Allied Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-12-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food and Allied Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21620/IJFAAS.2016252-57\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food and Allied Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21620/IJFAAS.2016252-57","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of storage temperature on the physiochemical properties of UHT milk
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
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