African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 983

Full Length Research Paper

Effect of heat treatments on sensory characteristics and shelf-life of skimmed milk

Israr ul Haq
  • Israr ul Haq
  • Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan..
  • Google Scholar
Muhammad Khaskheli
  • Muhammad Khaskheli
  • Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan..
  • Google Scholar
Muhammad Salman
  • Muhammad Salman
  • Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan..
  • Google Scholar
Muhammad Yaseen Marri
  • Muhammad Yaseen Marri
  • Department of Poultry Husbandry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan..
  • Google Scholar
Iftikhar Ali khan
  • Iftikhar Ali khan
  • Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan..
  • Google Scholar
Majeed Ahmed Marri
  • Majeed Ahmed Marri
  • Department of Poultry Husbandry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan..
  • Google Scholar
Ghulam Murtaza Lochi*
  • Ghulam Murtaza Lochi*
  • Department of veterinary Anatomy and Histology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan..
  • Google Scholar
Faisal Ayub Kiani
  • Faisal Ayub Kiani
  • Department of Surgery and obstetrics, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan..
  • Google Scholar
Faiza Habib
  • Faiza Habib
  • Department of veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan..
  • Google Scholar


  •  Received: 13 October 2013
  •  Accepted: 16 January 2014
  •  Published: 28 February 2014

Abstract

The present study was conducted to observe the effect of various heat treatments on sensory characteristics and shelf-life of skimmed milk at the Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, during year 2012-2013. The skimmed milk was produced from buffalo milk through cream separator and then divided into four groups viz. A, B, C and D. The group A was kept as untreated (control) and B, C, D (treated at 60°C for few s (thermization), 65°C for 30 min (pasteurization), 110°C for 10 min (sterilization), respectively. The parameters studied included; sensory attributes such as appearance/color, taste/flavor and body/texture scores and shelf-life at cold storage (6±2°C) and at room temperature. Appearance/color of pasteurized and sterilized skimmed milk was not acceptable compared to thermizide and control skimmed milk. Sterilization process improved the taste/flavor and body/texture of skimmed milk. Shelf-life of skimmed milk was remarkably (P<0.05) better with sterilization process at room temperature as well as at cold storage (6±2°C).

   Key words: Heat treatment, sensory characteristics, skimmed milk.