Journal ID : AMA-18-04-2024-12996
[This article belongs to Volume - 55, Issue - 04]
Total View : 396

Title : The effect of microwave heating on the physicochemical and microbiological quality of Raw milk

Abstract :

Milk and dairy products are among the most popular foods worldwide, especially for infants, and microwave usage in food preparation, particularly for milk, has become increasingly common. Therefore, the objective of this study is to assess the effect of microwaves on the physicochemical and microbiological properties of Raw milk, particularly focusing on mineral content to evaluate milk quality. The results obtained showed that the average fat, protein, lactose, and dry matter content decreased during microwave exposure, especially at 2 minutes, while acidity increased slightly. In contrast, minerals such as calcium, magnesium, and phosphorus remained stable even after 2 minutes of heating. We conclude that physicochemical and microbiological parameters are sensitive indicators of milk quality.

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