Turkish Journal of Agriculture and Forestry

Article Title

Effects of H_2O_2 Addition and Heat Treatments on Some Physical, Chemical and Microbiological Qualities of Milk




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

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