A STUDY OF QUALITY CHANGES OF RETURNED PASTEURIZED MILK

Article Id: ARCC2623 | Page : 26 - 32
Citation :- A STUDY OF QUALITY CHANGES OF RETURNED PASTEURIZED MILK.Asian Journal Of Dairy and Food Research.2008.(27):26 - 32
Y.D. Deshmukh, A.S. Hembade1, R. SrinivasaRao, Nga, A.L. Shirfule, C.N. Khobragade*
Address : School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded–6, M.S.

Abstract

An investigation was performed to find out the quality changes, physico-chemical characteristics and the microbial characterization of the cold stored milk and returned pasteurized milk in sachets after morning and evening distribution at Milk Products Factory, Nanded. In the morning distribution/sessions after a period of 1 hour of exposure of milk sachets to atmospheric temperature, the maximum temperature of returned milk was found to be 26.80C. In the evening distribution/sessions after a period of 7 hours of exposure of milk sachets to atmospheric temperature, the maximum temperature of returned milk was found to be 26.40C. All the milk samples were found to be negative for colt-on-boiling test, indicating that the pH, total titratable acidity and protein stability values have not gone to the extent of destabilizing the colloidal suspension making them heat sensitive.

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References

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