Abstract
Milk is a highly nutritious and valuable food throughout the world. A major portion of its production is wasted due to low
processing rate and if processed then the high temperature affects its nutritional quality. This study was specifically designed
to process buffalo milk by ultraviolet (UV) radiation and checking its effect on the fatty acid profile of the milk as compared
to heat treatment. Two variables were used each at three levels that were UV intensity (1780uW/cm2
, 2300uW/cm2
and
3000uW/cm2
) and time duration (5min, 10min, 15min). The results of these UV treatments were compared with the thermal
treatment (82oC for 15 seconds). It was observed that the heat treatment had a significant effect on the Total Solids changed
from 15.88-18.57%), total fat (changed from 6.35-6.78%) and Solids not fat (changed from 9.61-10.63%) content of the milk.
Whereas, the heat treatment had non-significant effect on the pH (changed from 7.11-7.32) and titratable acidity (changed from
0.09-0.08) of the milk. Fatty acid profile was also significantly affected by heat treatment as a lot of isomerization took place
that also caused the increase in the trans fatty acids (content of Linoleic acid trans increased from 0.14 to 0.45). Oxidation was
also responsible for the changed fatty acid profile of the buffalo milk. Whereas, UV light treatment did not affect the fatty acid
profile of the milk significantly. Sensory characteristics of the milk were significantly changed by the action of the heat
treatment as compared to the UV treatments that did not have any impact on the sensory characteristics of the milk.
Conclusively, the UV treatment had far better results on the physicochemical properties and fatty acid profile of the milk as
compared to the heat treatment.
Ali Hassan, Muhammad Atif Randhawa, Syed Qamar Abbas, M. Anjum Zia. (2020) EXPLORING THE EFFECT OF UV TREATMENTS ON THE FATTY ACID PROFILE OF THE BUFFALO MILK, Pakistan Journal of Agricultural Sciences, Volume 57, Issue 4.
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