Abstract

Abstract: Milk was treated with microwave (2450MHz, 630W, 2min), compared with that treated with pasteurism(63℃,30min)and that of no treatment. The effect of each treatment was assessed through microbiological assay, pH value andmilk density. The microbiological results showed that microwave treatment and pasteurization both disinfected well ,bat theeffect of pasteurism was better than that of microwave. The pH value of milk declined significantly during storage in 20℃.There was no obvious regularity pattern on the pH value and milk density during storage in 4℃.

Key words: Milk , Microwave , Preservation

JIANG Yun, SHAO Wei-Hui. [J]. FOOD SCIENCE, 2002, 23(8): 50-52.

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