APPLICATION OF MICROWAVE HEAT TREATMENT IN ENHANCING THE KEEPING QUALITY OF MILK

Article Id: ARCC5428
Citation :- APPLICATION OF MICROWAVE HEAT TREATMENT IN ENHANCING THE KEEPING QUALITY OF MILK.Asian Journal Of Dairy and Food Research.2003.(22)
Bhattacharjee S., Ray P.R., Bandyopadhyay A.K., Ghatak P.K.
Address : Department of Dairy Chemistry, Faculty of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus-741 252 (W.B.)

Abstract

The enhancements of the keeping quality of milk after microwave irradiation at different wattage time combination were compared with conventional heating. During storage at 30 ± 1°C, microwave irradiation at 700 W for 2 min gave the maximum extension of keeping quality of 12h and 10h with respect to titratable acidity, COB test, alcohol test in cow and buffalo milk respectively. Whereas an extension of 6.5h and 8h were observed in both cow and buffalo milk respectively with respect to MBR test.

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