Comparison of the Effects of Laser Pasteurization and Heat Pasteurization on The Cow’s Milk
Journal Title: Haya: The Saudi Journal of Life Sciences - Year 2018, Vol 3, Issue 1
Abstract
Abstract:The main objective of this work was to investigate the cow’s milk ingredients percentage after pasteurized using laser and heat treatment in order to compared them with untreated milk. In this work, fresh cow’s milk sample (360 ml) were obtained from farms of Sudan University of Science and Technology, the sample was divided into three parts, the first part pasteurized by Nd: YAG laser with output power of 50 watts for two minutes, the second part pasteurized by heating to a temperature of 72°C for 15 seconds the third part was control sample used as obtained. Moisture content, crude protein content, crude fat, ash content, total solid (TS) content, lactose content, pH of the milk samples and titratable acidity were analyzed for the three samples. The obtained results revealed that the ingredients percentage reduced in all heat-based pasteurized milk components compared to laser-based pasteurized milk components. Keywords:Bovine milk; Food Irradiation; Laser milk interaction; Laser-based pasteurized; Spoilage bacteria.
Authors and Affiliations
Amna O. B Malik, ALI A. S. Marouf
Keywords
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