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The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
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Afsaneh Dehghan
Published/Copyright:
January 24, 2012
In this research, cow’s milk was pasteurized using microwave (MW) or HTST methods and their effects on some milk components were studied. The results showed no differences between some physico-chemical characteristics like protein, fat, acidity, and solubility percentages due to heat treatments with either MW or HTST and the control samples. The contents of six amino acids (aspartic acid, glycine, glutamic acid, histidine, arginine, and lysine in mg/L) and fatty acids (weight percentage) showed no significant differences using either MW or HTST pasteurization method. There were slight but insignificant differences in trans fatty acid and D-amino acid contents in the milk pasteurized with either MW or HTST method. SDS-PAGE and HPLC analysis of milk proteins did not reveal any differences between the pasteurization methods. It was finally concluded that MW heating is a good alternative to HTST pasteurization.
Published Online: 2012-1-24
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
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