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Table 1 Effect of UHT Treatment and Storage on Chemical Composition of Milk

From: Lipid compositional changes and oxidation status of ultra-high temperature treated Milk

Stage Fat% Protein% SNF% pH Acidity%
Raw Milk 4.58 ± 0.08a 3.25 ± 0.13a 8.65 ± 0.10a 6.82 ± 0.17a 0.12 ± 0.02c
UHT Milk 3.52 ± 0.05b 3.22 ± 0.09a 8.62 ± 0.16a 6.79 ± 0.09a 0.12 ± 0.01c
30 Days Stored UHT Milk 3.51 ± 0.12b 3.22 ± 0.07a 8.61 ± 0.19a 6.78 ± 0.06a 0.12 ± 0.05c
60 Days Stored UHT Milk 3.45 ± 0.03b .318 ± 0.04a 8.56 ± 0.22a 6.65 ± 0.18a 0.15 ± 0.04b
90 Days Stored UHT Milk 3.41 ± 0.15b 3.11 ± 0.02b 8.42 ± 0.02b 6.51 ± 0.24c 0.18 ± 0.01a
  1. If the means in a column are expressed by a same letter these are non-significant (p > 0.05)