EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON THE VISCOSITY OF WHOLE BOVINE MILK FORTIFIED WITH ZINC, FERROUS AND MAGNESIUM

EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON THE VISCOSITY OF WHOLE BOVINE MILK FORTIFIED WITH ZINC, FERROUS AND MAGNESIUM

<span>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 (T<sub>0</sub>) and four whole milk (fat 3.85%...

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Bibliographic Details
Main Authors: Atallah Abdulghani, Mahmood Younis Ali
Format: Article
Language:English
Published: College of Agriculture 2019-10-01
Series:Mesopotamia Journal of Agriculture
Subjects:
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
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 lamin
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 ca
Online Access:https://magrj.mosuljournals.com/article_161324_e32756e511cf170628918534c8996150.pdf
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