Physicochemical and Microbiological Quality of Raw, Pasteurized and UHT Milks in Shops
نویسندگان
چکیده
منابع مشابه
Microbiological quality analysis of raw, pasteurized, UHT milk samples collected from different locations in Bangladesh assay
5 Present study attempted to determine the microbiological quality of raw, pasteurized and UHT (Ultra High Temperature-processed) milk samples collected from different locations in Bangladesh. A total of 46 samples were studied including 22 raw milk samples from the local dairy markets and 24 different brands of pasteurized and ultrahigh temperature (UHT) treated milk manufactured in different ...
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Milk is very popular drink in India and is used for various purposes like for making tea coffee, making sweets, making dairy products etc. Milk contains up to 87% of water which can be easily adulterated by unscrupulous middlemen and uneducated farm workers. The aim of this study was to diagnose chemical, microbial content of milk during preservation. Major tests considered in the research work...
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Background and Objectives: Considering high levels of pasteurized and UHT milks (simple and flavored) production and consumtion in Iran, especially in adolescents and young people, decreases in total fat and sucrose levels as the most important national goals for the prevention of non-communicable diseases such as cardiovascular diseases and diabetes are important. Therefore, the aim of this st...
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Twelve different liquid market milks of Bangladesh were examined to evaluate their chemical and sanitary quality. Six of these were open raw milk bought from local daily markets and the other six were processed packet milk (both pasteurized and UHT [Ultra High Temperature] processed) available in shops. The twelve samples were examined for the determination of percentage of water, total soluble...
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ژورنال
عنوان ژورنال: Asian Journal of Scientific Research
سال: 2008
ISSN: 1992-1454
DOI: 10.3923/ajsr.2008.532.538