Résumé:
Milk and dairy products are the most popular foods around the world especially for infants
more recently and almost most use microwaves in the preparation of food especially milk.
Thus, the objective of this study aims to see the effect of microwave heating on the
physicochemical and organoleptic quality of milk heated at different intervals as a function of
time (20secs « 36°C », 30secs « 41°C » and 40secs « 46 °C ») and for this, We have chosen
raw milk and packaged pasteurized milk which are considered to be the most used for milk
production intended for human consumption.
The results obtained showed that the fat content and the density decreased for both types
of milk especially after 40 seconds of heating in the microwave, for raw milk there is a
decrease of (35.5 to 34.5 g/L) in fat and (1033 to 1028.5) in density, for packaged pasteurized
milk there is a decrease of (15.5 to 14.9 g / L) in fat and (1032.5 to 1028.5) in density unlike
the acidity which has increased (17 at 18.5 °D) for raw milk and (16 to 17.5 °D) for packaged
pasteurized milk.
For the sensory evaluation, the results obtained during this study indicate that the sensory
profiles of the majority of milks are different and we note the increase in the intensity of
certain descriptors such as the taste of fat for the two types of milk, and the decrease in other
descriptors including the color yellow and medium white.
We conclude that the physicochemical parameters are sensitive indicators of the quality of
milk and we can also say that heating changes the organoleptic characteristics of milk.
