Abstract:Milk quality and stabilizers were investigated to revere their effects on undesirable changes in sensory of UHT milk as influenced by storage at 25°C or 37°C. The obtained results showed that the total microbial count, psychrophilic bacteria, mesophilic & thermophilic spore forming bacteria were higher in grade B (GB) milk than in grade A (GA) milk. Seven treatments were carried out with GA, GB, reconstituted full cream milk powder (FCMP), FCMP mix with GA and GB milk, meanwhile, two commercial stabilizers wer… Show more
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