Turkish Journal of Agriculture and Forestry
Effects of H_2O_2 Addition and Heat Treatments on Some Physical, Chemical and Microbiological Qualities of Milk
Abstract
Samples of (a) raw milk, (b) LTLT pasteurized milk, (c) 0.5% H 2O2-added milk at 30 ^0C for 8 hours, and (d) the same milk as in section "c" but heat-treated at 55^0C for 10 minutes, were analyzed for some physical, chemical, and microbiological qualities. Different treatments, of milk did not have a statistically significant effect (p>0.05) on pH, fat, lactose and protein values of milk samples. However, the treatments had significant effects on specific gravity, dry matter (at p>0.05 level)and solids not including fat contents (at p
DOI
-
First Page
1
Last Page
7
Recommended Citation
SAHAN, N, KONAR, A, & KLEEBERGER, A (1996). Effects of H_2O_2 Addition and Heat Treatments on Some Physical, Chemical and Microbiological Qualities of Milk. Turkish Journal of Agriculture and Forestry 20 (1): 1-7. https://doi.org/-
