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Table 4 Effect of UHT Treatment and Storage on Organic Acids in Milk

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

Organic Acids
mg/100 g
Raw Milk Immediately After UHT Treatment 30-Days 60-Days 90-Days
Lactic Acid 60.43 ± 0.57c 63.88 ± 0.09b 64.17 ± 0.04b 64.22 ± 0.41b 67.73 ± 0.82a
Acetic Acid 2.96 ± 0.04c 3.62 ± 0.13b 3.66 ± 0.06b 3.71 ± 0.50b 5.14 ± 0.32a
Citric Acid 88.57 ± 0.74c 92.34 ± 0.69b 93.11 ± 0.43b 93.44 ± 0.98b 98.53 ± 0.26a
Pyruvic Acid 3.61 ± 0.08c 4.29 ± 0.10b 4.32 ± 0.24b 4.39 ± 0.06b 7.19 ± 0.18a
Formic Acid 84.27 ± 0.43c 86.51 ± 0.16b 86.97 ± 0.33b 87.10 ± 0.51b 95.64 ± 0.13a
Succinic Acid 20.16 ± 0.15c 22.67 ± 0.35b 23.14 ± 0.28b 23.19 ± 0.40b 25.38 ± 0.61a
Oxalic Acid 4.31 ± 0.02c 5.94 ± 0.12b 6.19 ± 0.21b 6.24 ± 0.31b 10.27 ± 0.23a
  1. In a row, if means are expressed by a different letter, that are statistically significant (p < 0.05)