Etude de l’effet de micro-onde sur la qualité physico-chimiques et microbiologies de lait cru

Abstract

Milk and dairy products are more popular foods all over the world especially for infants, most recently, and almost all use the microwave in food preparation especially milk. So, the purpose of this study is number of microwaves on the physicochemical and a microbiological property of milk is particularly high depending on the quality of the milk. the dry matter content decreased during exposure to microwaves especially at 2 and 3 minutes in fat (35.62 to 34.03), protein (2.54 to 2.3), lactose, (3.33 to 3.06) and the solids content (9.52 to 9.04 while the acidity increased slightly) (18.33 to 19.69 °).unlike minerals (calcium, magnesium, phosphorus) which remained stable even after 2 and 3 minutes of heating. We conclude that microwaves have an effect on physicochemical, and microbiological parameters, they are sensitive indicators of milk quality