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

Table 4 Induction period and peroxide value of UHT-treated tea whitener, milk and dairy drink at different storage intervals

UHT-treated Dairy Product	Storage Days	Induction Period (Hrs)	PV (MeqO₂/kg)
Tea Whitener	0 45 90	15.67 ± 0.32^a 14.35 ± 0.21^b 12.55 ± 0.13^c	0.22 ± 0.02^g 0.48 ± 0.04^f 1.71 ± 0.08^d
Milk	0 45 90	9.74 ± 0.11^d 8.61 ± 0.05^e 6.55 ± 0.09^g	0.25 ± 0.02^g 1.19 ± 0.12^e 2.48 ± 0.19^c
Dairy Drink	0 45 90	7.27 ± 0.13^f 5.19 ± 0.16^h 1.84 ± 0.03ⁱ	0.45 ± 0.02^g 3.27 ± 0.16^b 5.44 ± 0.13^a

If means are expressed by a dissimilar letter in a column, it shows non-significant effect at 95% confidence interval (p > 0.05)

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