Effect of UHT Processing and Storage Conditions on Physico-chemical Characteristics of Buffalo Skim Milk

Abstract

The obtained results indicated that physico-chemical and nutritional changes in UHT processed buffalo skimmed milk were more pronounced at 45°C than 25°C and 10°C. Duration of storage adversely affected the chemical and nutritional quality of processed milk. A slight decrease in pH, total ash and lactose contents, was observed, whereas acidity was increased on the mentioned storage conditions. Total nitrogen and casein nitrogen contents gradually decreased during storage, whereas non-casein nitrogen (NCN) and non-protein nitrogen (NPN) increased to a great extent in samples stored at higher temperatures. A significant increase in hydroxyl methyl furfural (HMF) values occurred in UHT processed buffalo skim milk at 25°C and 45°C after of 90 days storage. Storage at high temperature (45°C) caused undesirable effects on sensory properties, general quality characteristics and acceptability of UHT buffalo skimmed milk.