Effect of microwave on chemical characteristics of raw milk

Document Type : Scientific and Research

Authors

1 Biochemistry , Nutritional deficiency and Toxicology department, Animal Health Research Institute

2 Food Hygiene, Animal Health Research Institute, Mansoura lab

3 * Biochemistry , Nutritional deficiency and Toxicology department, Animal Health Research Institute

Abstract

Milk and milk products are the most popular food all over the world especially for infants and almost the high level of life most recently use the microwave in preparing the food especially the milk. So, the purpose of this paper was to evaluate the effect of microwaves on the chemical characteristics of raw milk especially on the protein content. The obtained results showed that the average of fat, protein and lactose concentrations decreased during the microwave exposure especially at 120 and 180 seconds. Also, the currently results showed high levels of aldehyde (butanal – hexanel – octanal – total aldehde) at 60, 120 and 180 second corresponding to levels of all in the raw and boiled milk

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