Studies of UHT recombined and UHT recombined lactose hydrolysed milk during prolonged storage at different temperatures

Abstract

The physico-chemical, biochemical, nutritional (pH, titratable acidity, viscosity, heat stability, ethanol stability, sedimentation, gelation, reflectance, dissolved oxygen, freezing point, lipolysis, fat separation, phosphatase enzyme activity and available lysine) and sensory aspects of UHT recombined and UHT recombined lactose hydrolysed milk of varying degrees of hydrolysis were studied during 6 months storage at 5 degrees C. and 30 degrees C. The emzymic cryoscopic method for the estimation of lactose in milk has also been modified and compared with Lane-Eynon and Boehringer-Mannheim methods. The significance of the work and the review of literature have been presented along with each chapter. An Enzymic Cryoscopic method for the estimation of lactose in milk was found to have a higher degree of precision and recovery than the Lane-Eynon and Boehringer-Mannheim methods. A regression equation has been derived for calculating the lactose content directly

Date of Award	1983
Original language	English