PROCESSES OF STERILIZATION AND ULTRA-HIGH TEMPERATURE EFFECTS ON CHEMICAL COMPOSITION AND CARBOXYLIC ACID PROFILE IN BOVINE MILK

Abstract

The purpose of this study was to investigate the certain of pasteurization and extreme High-temperature procedures on adjacent and physicochemical aggregation, microbiological factors and fatty acid side view in bovine milk. Pastuerized, sterilized and fresh milks were submitted at a factory works nearby from the university. Specimens were collected toward resolution, protein, moisture, lactose, total fat, total solids, free-fat, dry extract, urea, calcium, phosphorus, pH, acidity, density, fatty acid profile, total bacterial calculation besides somatic cell calculation. Sterile as well extreme-high temperature milks reserved lactose also protein gratified alike fresh milk. Sterilization besides pasteurization changed milk combination in some measure, terminate whole fat besides whole solids also cumulative urea. The procedures redesigned heart short-chain fatty acids (6:0, 8:0 in addition to 10:0). Great dimensions in stearic acid (18:0), palmitic acid (16:1) and meristic acid (14:0) were set up in wholly analyzed milks. Lack in extended outstandingly milk adaptations mixture also fatty acid summary show meander complete the procedures devoid of changing the milk dietary rate.