The aim of this work was to evaluate the effects of pasteurization and ultra-high temperature processes on proximate and physicochemical composition, microbiological parameters and fatty acid profile in milk.
|Amount /1 cup (244g)
|% Daily Req.
The heat treatments of milk significantly affected the contents of moisture, total fat, total solids and urea. The difference in total fat after pasteurization and sterilization resulted from standardization by cream separator or precisely can say by separation of cream. This is done in order to remove excessive fat cream more the defined standard depends on the product. The homogenization process and the thermal treatment of milk resulted in damage to the fat globule membrane, causing greater exposure to substances present on the membrane surface. This probably resulted in release of urea, allowing its quantification, which could explain the increase in urea contents found in raw, pasteurized and UHT milks, respectively.
The key nutrients of milk are not influenced by treatment like pasteurization and UHT processing.
Pasteurised milk is far better than UHT milk in terms of nutrition content, preservatives free as compare to UHT milk.