The modification of some chemical parameters for different brands of milk during refrigeration

Abstract

Milk is one of the main foods especially in the diet of small children but not only theirs. In addition to consumption as pasteurized or high-temperature treated (UHT) milk, it is a raw material for making cheeses, yoghurts, other milk products, and many products in which it is used . It is an accessible source of calcium but also of fat, protein, lactose, other mineral substances, vitamins and enzymes. The fresh product being perishable is treated thermally to prolong the shelf life. The present paper analyzes the variation of different chemical parameters (pH, acidity, lactose content) under storage conditions at 4°C, and also the dry matter and nitrates contents for different types of milk marketed or distributed for consumption.