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Table 1 Effect of storage duration on chemical composition of UHT-treated tea whitener, milk and dairy drink

From: Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

UHT-treated Dairy ProductStorage DaysFat (%)Protein (%)Lactose (%)pH
Tea Whitener0
45
90
6.00 ± 0.03a
5.94 ± 0.05a
5.90 ± 0.02a
3.28 ± 0.07a
3.27 ± 0.04a
3.15 ± 0.09b
4.68 ± 0.13a
4.65 ± 0.10a
4.41 ± 0.12c
6.65 ± 0.08a
6.64 ± 0.02a
6.52 ± 0.01a
Milk0
45
90
3.50 ± 0.03a
3.42 ± 0.01a
3.35 ± 0.04a
3.28 ± 0.07a
3.25 ± 0.03a
3.18 ± 0.01b
4.68 ± 0.13a
4.64 ± 0.06a
4.55 ± 0.14b
6.65 ± 0.08a
6.61 ± 0.07a
6.54 ± 0.03b
Dairy Drink0
45
90
3.50 ± 0.03a
3.36 ± 0.06a
3.34 ± 0.08a
3.28 ± 0.07a
3.24 ± 0.05a
3.09 ± 0.02b
4.68 ± 0.13a
4.58 ± ±0.09b
4.57 ± 0.04b
6.65 ± 0.08a
6.55 ± 0.03b
6.57 ± 0.0b
  1. If means are expressed by a non-uniform letter in a column, these are statistically significant at 95% confidence interval (p < 0.05)