Characterization of ultra-heat-treated whole milk in Tehran during their shelf life: Physicochemical changes, microbiological quality and sensory evaluation

被引：0

作者：

Shahbaz, Arameh ^{[1
]}

Koushki, Mohammadreza ^{[2
]}

Khanniri, Elham ^{[2
]}

Khorshidian, Nasim ^{[2
]}

机构：

[1] Islamic Azad Univ, North Tehran Branch, Tehran, Iran

[2] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci & Food Technol, Dept Food Technol Res, Tehran, Iran

来源：

INDIAN JOURNAL OF DAIRY SCIENCE | 2024年 / 77卷 / 01期

关键词：

Quality; Storage; Sensory; STORAGE;

D O I：

10.33785/IJDS.2024.v77i01.002

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

In the present study, the physicochemical changes (titratable acidity, fat, density and solids-not-fat), microbiological and overall acceptance) of whole ultra-heat-treated (UHT) milk marketed in Tehran, Iran were assessed during the storage period (0, 90 and 180 days). Five brands of whole UHT milk were selected to determine the quality of samples. The results showed that the fat content decreased. However, titratable acidity and density of brands C and B respectively were not in accordance with standard. Total bacteria count tests indicated that there was less than 10 cfu D mL microorganism in UHT milk samples over storage time (0, 90 and 180 days). All brands were similar in respect of months storage.

引用

页码：10 / 14

页数：5

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