Asked By: Russell Sauer
Date created: Mon, Apr 26, 2021 4:04 PM
Date updated: Wed, Sep 28, 2022 11:34 PM
Top best answers to the question «Effect of pasteurization on milk fats and proteins»
- Pasteurized and ultra- high temperature milks kept protein and lactose content similar to raw milk. Pasteurization and sterilization altered the composition of the milk slightly, decreasing total fat and total solids and increasing urea. These processes changed essentiality short-chain fatty acid s (4:0, 6:0 and 8:0).