Effet de réchauffement par micro-onde sur la qualité physicochimique et microbiologique du lait cru

Abstract

The milk and dairy products are the foods most popular in the world in particular for infants, more recently, and almost most uses the micro-wave in the preparation of foods in particular the milk. As well, the objective of this study was to investigate the effect of microwaves on the physico-chemical properties and microbiological of raw milk in particular on the mineral content in order to assess the quality of the milk. The results obtained showed that the average fat content, protein, lactose and dry extract has decreased in the course of the exhibition microwave especially in 2 minutes, while the acidity has increased a little. Unlike minerals (calcium, magnesium, phosphorus) which are remained stable, even after 2 minutes of heating. We conclude that the parameters physicochemical and microbiological are sensitive indicators of the quality of the milk.