The effect of microwave pasteurization on some physical and chemical characteristics of milk

Dehghan, A, Jamalian, J, Farahnaky, A, Mesbahi, G and Moosavi-Nasab, M 2012, 'The effect of microwave pasteurization on some physical and chemical characteristics of milk', International Journal of Food Engineering, vol. 8, no. 1, pp. 1-12.


Document type: Journal Article
Collection: Journal Articles

Title The effect of microwave pasteurization on some physical and chemical characteristics of milk
Author(s) Dehghan, A
Jamalian, J
Farahnaky, A
Mesbahi, G
Moosavi-Nasab, M
Year 2012
Journal name International Journal of Food Engineering
Volume number 8
Issue number 1
Start page 1
End page 12
Total pages 12
Publisher Walter de Gruyter GmbH
Abstract In this research, cow's milk was pasteurized using microwave (MW) or HTST methods and their effects on some milk components were studied. The results showed no differences between some physico-chemical characteristics like protein, fat, acidity, and solubility percentages due to heat treatments with either MW or HTST and the control samples. The contents of six amino acids (aspartic acid, glycine, glutamic acid, histidine, arginine, and lysine in mg/L) and fatty acids (weight percentage) showed no significant differences using either MW or HTST pasteurization method. There were slight but insignificant differences in trans fatty acid and D-amino acid contents in the milk pasteurized with either MW or HTST method. SDS-PAGE and HPLC analysis of milk proteins did not reveal any differences between the pasteurization methods. It was finally concluded that MW heating is a good alternative to HTST pasteurization.
Subject Food Processing
Keyword(s) HTST
Microwave
Milk amino acids
Milk fatty acids
Milk pasteurization
DOI - identifier 10.1515/1556-3758.2423
Copyright notice © 2012 De Gruyter
ISSN 1556-3758
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