Impact of immediate and delayed chilling of raw milk on chemical changes in lipid fraction of pasteurized milk

Table 4 Effect of Immediate and Delayed Chilling of Raw Milk on Lipid Oxidation of Pasteurized Milk

Stage of Sampling	FFA% (Oleic Acid)	Peroxide Value (MeqO₂/kg)	Anisidine Value
Raw Milk (Immediately Chilled After Milking)	0.05 ± 0.01^e	0.22 ± 0.03^f	2.58 ± 0.8^e
Raw Milk Chilled After 2 Hrs of Storage (32 ± 1 °C)	0.08 ± 0.02^d	0.35 ± 0.05^d	3.64 ± 0.09^c
Raw Milk Chilled for 72 Hrs (Immediately Chilled Milk)	0.05 ± 0.01^e	0.24 ± 0.03^e	2.59 ± 0.07^e
Raw Milk Chilled for 72 Hrs (Delayed Chilled Milk)	0.11 ± 0.06^c	0.36 ± 0.06^d	3.66 ± 0.10^c
0 Day After Pasteurization (Immediately Chilled Milk)	0.08 ± 0.03^d	0.24 ± 0.04^e	2.65 ± 0.04^e
0 Day After Pasteurization Treatment (Delayed Chilled Milk)	0.12 ± 0.07^c	0.48 ± 0.08^c	3.72 ± 0.07^c
After 3 Days of Storage (Immediately Chilled Milk)	0.09 ± 0.02^d	0.39 ± 0.06^d	2.74 ± 0.08^e
After 3 Days of Storage (Delayed Chilled Milk)	0.16 ± 0.04^b	0.88 ± 0.09^b	4.14 ± 0.11^b
After 6 Days of Storage (Immediately Chilled Milk)	0.11 ± 0.06^c	0.42 ± 0.05^c	3.11 ± 0.12^d
After 6 Days of Storage (Delayed Chilled Milk)	0.19 ± 0.07^a	1.56 ± 0.11^a	7.89 ± 0.50^a

In a column, if a mean is expressed by dissimilar letter, these are statistically significant (p < 0.05)

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