Effect of Heating Treatments, Processing Methods and Refrigerated Storage of Milk and Some Dairy Products on Lipids Oxidation
Abstract
The effect of heating treatments (pasteurization and boiling), micro waving, processing steps and storage of milk and some locally produced dairy products (Brined white cheese (Nabulsi), Yogurt and Labaneh on chemical changes of milk lipids were evaluated. The Peroxide value (POV) p-anisidine value (p-AV), thiobarbituric acid (TBA), free fatty acid and totox were determined. The heating treatments of milk do significantly increase the levels of the oxidation parameters such as POV compared to those of fresh raw milk. The highest POV value (mEq O2/kg fat) was for milk pasteurized at 95±1.0°C for 15 min (0.435), followed by milk heated at 63±1.0°C for 30 min (0.381), whereas, the lowest value was for milk pasteurized at 85±1.0°C for 16 sec (0.234).
Keywords:
ρ-anisidine value, fat oxidation, micro wave heating, peroxide value, thiobarbituric acid, ultra-high temperatureArticle Metrics
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