International Journal of Animal Science, Husbandry and Livestock Production  ISSN: 2141-5191 Vol. 2 (1), pp. 118-122, January, 2015.© Advanced Scholars Journals 

Full Length Research Paper

Impact of heat treatments on Sensory attributes and shelf-life of Skimmed milk

Bhutto Reema

Department of Animal Husbandry, Faculty of Agricultural Sciences, University of the Punjab, Lahore, Pakistan.

E-mail:[email protected]

Accepted 12 December, 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.