Physicochemical and Sensory Properties of Bovine Milk Treated by Different UV-C Dose: The Effect on Vitamin D3, cholesterol, fatty acid, and formation of volatile compounds
DOI:
https://doi.org/10.4025/actascitechnol.v47i1.71447Keywords:
Bovine Milk, UV-C application, cholesterol level, vitamin D3.Abstract
This study investigated the effect of different UV-C doses on physicochemical (pH, color, viscosity) and sensory properties, FFA, vitamin D3, cholesterol, fatty acid composition, and oxidative volatile compounds formation. The physicochemical properties (pH, viscosity, and color) of milk were significantly affected by the application of UV-C and different UV-C doses (p < 0.05). The FFA of raw and pasteurized milk was determined as 0.053% and 0.10%, respectively. The FFA values significantly increased with the application of UV-C. The amount of cholesterol in UV-C-applied milk was in the range of 38.74-49.70 ppm. The cholesterol level was significantly reduced by the application effect of UV-C treatment at all dosages (p < 0.05). The amount of vitamin D3 of raw and pasteurized milk was found as 90.91 mg kg-1 and 65.87 mg kg-1, respectively. The UV-C application at all dosages, with the exception of 98.4 J mL-1, significantly increased the amount of D3 (p < 0.05). UV-C application caused a significant change in the composition of fatty acid composition and this change varied according to applied UV-C dosage. The carbon disulfide and aldehyde formation rate increased and the sensory quality reduced as the UV-C dose increased.
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