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Effect of ultra high temperature processing on the viscosity of whole bovine milk fortified with zinc, ferrous and magnesium
Other Title(s)
تأثير المعاملة الحرارية الفائقة في لزوجة الحليب الكامل الدسم المدعم ببعض العناصر المعدنية
Joint Authors
Abd al-Ghani, Ata Allah Hamid
Ali, Mahmud Yunus
Source
Mesopotamia Journal of Agriculture
Issue
Vol. 45, Issue 3 (30 Sep. 2017), pp.313-320, 8 p.
Publisher
University of Mosul College of Agriculture and Forestry
Publication Date
2017-09-30
Country of Publication
Iraq
No. of Pages
8
Main Subjects
Abstract EN
Age gelation is a main defect in Ultra-high temperature (UHT) processed milk.
It is a process with two stages which distinguished by loss of viscosity.
It can be followed by measuring the apparent viscosity of the milk.
A control (T0) and four whole milk (fat 3.85n %) samples fortified with Zinc (T1), Ferrous (T2) and Magnesium (T3) individually and collectively (T4) was processed by indirect heating UHT system at 145 ºC for six seconds.
The UHT-processed milk samples were filled aseptically into Gamma ray pre-sterilized PET containers in a laminar flow cabinet sterilized shortly before filling by UV.
The samples stored at 30 ºC for 60 days to investigate at 15 days intervals the effect of processing on apparent viscosity and appearance of the fortified milk and compared to control UHT milk (T0).
Results recorded during 60 days of storage showed a slight rise in viscosity in all samples.
No changes in appearance have been observed during the storage period.
UHT Zinc-milk has shown at all intervals insignificant increase.
Only after 30 days of storage, milk-fortified with ferrous showed a significant increase in viscosity measured by spindle speed of 30 rpm (SS30).
Significant increases (p≤0.05) in viscosity were recorded within the fortified UHT-milk samples.
Appearance and apparent viscosity can be adopted to follow gel forming in fortified milk with some minerals.
American Psychological Association (APA)
Abd al-Ghani, Ata Allah Hamid& Ali, Mahmud Yunus. 2017. Effect of ultra high temperature processing on the viscosity of whole bovine milk fortified with zinc, ferrous and magnesium. Mesopotamia Journal of Agriculture،Vol. 45, no. 3, pp.313-320.
https://search.emarefa.net/detail/BIM-958447
Modern Language Association (MLA)
Abd al-Ghani, Ata Allah Hamid& Ali, Mahmud Yunus. Effect of ultra high temperature processing on the viscosity of whole bovine milk fortified with zinc, ferrous and magnesium. Mesopotamia Journal of Agriculture Vol. 45, no. 3 (Sep. 2017), pp.313-320.
https://search.emarefa.net/detail/BIM-958447
American Medical Association (AMA)
Abd al-Ghani, Ata Allah Hamid& Ali, Mahmud Yunus. Effect of ultra high temperature processing on the viscosity of whole bovine milk fortified with zinc, ferrous and magnesium. Mesopotamia Journal of Agriculture. 2017. Vol. 45, no. 3, pp.313-320.
https://search.emarefa.net/detail/BIM-958447
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 319-320
Record ID
BIM-958447