تأثير عمليات القص في بعض صفات دهن الحليب

Abstract EN

This study was performed to investigate the effect of shearing on viscosity, density, fat thickness and stability, acid degree value(ADV), peroxide number and cholesterol content in whole milk.The effect of shearing resulted from cream separation and butter cheering in cholesterol content, acid degree value and peroxide number in cream, butter, skim milk and butter milk.

The results showed that the milk shearing resulted lower viscosity, density, fat thickness stability and cholesterol content, and higher in acid degree value and peroxide number.

The effect of shearing on cream and butter, the result showed higher content in cholesterol content, acid degree value and peroxide number, comported to the lowest in skim milk and butter milk at 5, 25, 50°c.