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

Table 5 Effect of Immediate and Delayed Chilling of Raw Milk on Antioxidant Capacity of Pasteurized Milk

Stage of Sampling	TFC Rutin Equivalent mg/ml	TAC %	DPPH %
Raw Milk (Immediately Chilled After Milking)	2.39 ± 0.07^a	49.8 ± 0.10^a	25.6 ± 0.10^a
Raw Milk Chilled After 2 Hrs of Storage (32 ± 1 °C)	1.95 ± 0.02^c	35.2 ± 0.09^d	14.2 ± 0.09^f
Raw Milk Chilled for 72 Hrs (Immediately Chilled Milk)	2.21 ± 0.04^b	45.6 ± 0.13^b	23.5 ± 0.10^b
Raw Milk Chilled for 72 Hrs (Delayed Chilled Milk)	1.72 ± 0.01^d	31.1 ± 0.11^d	11.9 ± 0.08^d
0 Day After Pasteurization (Immediately Chilled Milk)	2.18 ± 0.04^b	44.8 ± 0.12^b	23.1 ± 0.11^b
0 Day After Pasteurization Treatment (Delayed Chilled Milk)	1.69 ± 0.03^d	29.6 ± 0.09^e	11.7 ± 0.07^d
After 3 Days of Storage (Immediately Chilled Milk)	2.11 ± 0.05^b	41.4 ± 0.15^c	19.1 ± 0.10^c
After 3 Days of Storage (Delayed Chilled Milk)	1.55 ± 0.01^e	21.9 ± 0.08^e	6.95 ± 0.08^g
After 6 Days of Storage (Immediately Chilled Milk)	1.93 ± 0.03^c	37.2 ± 0.10^d	17.7 ± 0.13^e
After 6 Days of Storage (Delayed Chilled Milk)	1.27 ± 0.06^f	13.9 ± 0.09^f	2.67 ± 0.07^h

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

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