From: Lipid compositional changes and oxidation status of ultra-high temperature treated Milk
Organic Acids mg/100Â g | Raw Milk | Immediately After UHT Treatment | 30-Days | 60-Days | 90-Days |
---|---|---|---|---|---|
Lactic Acid | 60.43 ± 0.57c | 63.88 ± 0.09b | 64.17 ± 0.04b | 64.22 ± 0.41b | 67.73 ± 0.82a |
Acetic Acid | 2.96 ± 0.04c | 3.62 ± 0.13b | 3.66 ± 0.06b | 3.71 ± 0.50b | 5.14 ± 0.32a |
Citric Acid | 88.57 ± 0.74c | 92.34 ± 0.69b | 93.11 ± 0.43b | 93.44 ± 0.98b | 98.53 ± 0.26a |
Pyruvic Acid | 3.61 ± 0.08c | 4.29 ± 0.10b | 4.32 ± 0.24b | 4.39 ± 0.06b | 7.19 ± 0.18a |
Formic Acid | 84.27 ± 0.43c | 86.51 ± 0.16b | 86.97 ± 0.33b | 87.10 ± 0.51b | 95.64 ± 0.13a |
Succinic Acid | 20.16 ± 0.15c | 22.67 ± 0.35b | 23.14 ± 0.28b | 23.19 ± 0.40b | 25.38 ± 0.61a |
Oxalic Acid | 4.31 ± 0.02c | 5.94 ± 0.12b | 6.19 ± 0.21b | 6.24 ± 0.31b | 10.27 ± 0.23a |