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Vol.2 , No. 6, Publication Date: Dec. 23, 2017, Page: 31-42
, (3.76/3.320), (3.155/2.015), (3.114\2.704), (3.100/2.725) and (3.002/2.684) for A, B, C, D, E and F samples, respectively. Respective protein contents for fresh and 180 days old UHT were (3.290\2.654), (3.320\2.593), (3.230\1.220), (3.260\2.461), (3.200\2.513) and (3.150\2.485)% differences in such values is the tendency of protein to go towards the bottom. Ash contents before shaking ranged between (0.656%) and (0.784%). Sedimentation ratio increased with the storage period, the highest sedimentation values were for (C) sample being 6.703 gm. /200ml milk. The percentage of Saturated and Unsaturated fatty acids are not similar to the fat of cow milk. Expected that vegetable oils were added to milk before UHT processing. Organoleptic analysis scoring points decreased as the storage period advanced especially after 60 days of storage. Total scoring points for 60 days old UHT for different samples and after 180 days were (78.2/52), (81.2/50.5), (82.1/40.3), (87/53.7), (88.1/56.3) and (89.3/60.5) out of 100 for A, B, C, D, E and F treatment, respectively.&picture=http://www.aascit.org/aascit/decorators/img/journal/829.jpg)
| [1] | Mohamed Nour-Eldin Farid Hamad, Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt. |
| [2] | Yahia Ibrahim Abdel-Kader, Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Egypt. |
| [3] | Mostafa Al-Hoseiny Shahin, Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt. |
To study the properties of the UHT milk found in the local Egyptian market, Six representative UHT milk samples from the main Dairy plants were collected, Samples took the capital letters A, B, C, D, E and F. Samples were physco-chemically, microbiologically analysed as well sensory evaluation was done to follow their acceptability to the Egyptian UHT milk Specification No. 1623/2005. Results can be summarized as follows; Chemical composition of different samples before shaking are not the same after shaking. Total solids for fresh milks before shaking were 13.46, 14.11, 12.56, 11.93, 12.60, and 11.76% for A, B, C, D, E and F samples, respectively. Respective values after 180 days storage at room temperature were 14.36, 14.84, 13.32, 12.72, 13.16, 12.44%, respectively. Fat percentage for fresh and after 180 days of storage were (3.842/3.443), (3.76/3.320), (3.155/2.015), (3.114\2.704), (3.100/2.725) and (3.002/2.684) for A, B, C, D, E and F samples, respectively. Respective protein contents for fresh and 180 days old UHT were (3.290\2.654), (3.320\2.593), (3.230\1.220), (3.260\2.461), (3.200\2.513) and (3.150\2.485)% differences in such values is the tendency of protein to go towards the bottom. Ash contents before shaking ranged between (0.656%) and (0.784%). Sedimentation ratio increased with the storage period, the highest sedimentation values were for (C) sample being 6.703 gm. /200ml milk. The percentage of Saturated and Unsaturated fatty acids are not similar to the fat of cow milk. Expected that vegetable oils were added to milk before UHT processing. Organoleptic analysis scoring points decreased as the storage period advanced especially after 60 days of storage. Total scoring points for 60 days old UHT for different samples and after 180 days were (78.2/52), (81.2/50.5), (82.1/40.3), (87/53.7), (88.1/56.3) and (89.3/60.5) out of 100 for A, B, C, D, E and F treatment, respectively.
Keywords
UHT Milk, Sedimentation, Viscosity, Gelation
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