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Changes in the physical properties of ultra high temperature processed buffalo milk during storage

Published online by Cambridge University Press:  01 June 2009

Dinesh K. Sharma  and
Deoki N. Prasad
Dinesh K. Sharma
Affiliation:
Dairy Microbiology Division, National Dairy Research Institute, Karnal 132 001, India
Deoki N. Prasad
Affiliation:
Dairy Microbiology Division, National Dairy Research Institute, Karnal 132 001, India
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Summary

Buffalo milk collected within 4 h of milking was standardized (4·5% fat and 8·5% SNF) and processed in an ultra high temperature plant at 5 °C intervals. Changes in viscosity, free tyrosine and sedimentation were measured over 6 months at 15 and 30 °C. We suggest that an interaction probably occurred in the casein and whey proteins (β-lactoglobulin) and caused changes in the physical and chemical qualities of these milks during storage. Variations in the casein particle sizes were observed in the milks during storage by electron microscopy.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 2 , May 1990 , pp. 187 - 196
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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