Effect of UHT processing and storage conditions on physico-chemical characteristics of buffalo skim milk

The obtained results indicated that physico-chemical and nutritional changes in uht processed buffalo skimmed milk were more pronounced at 45°c than 25°c and 10°c. duration of storage adversely affected the chemical and nutritional quality of processed milk. a slight decrease in ph,total ash and lactose contents,was observed,whereas acidity was increased on the mentioned storage conditions. total nitrogen and casein nitrogen contents gradually decreased during storage,whereas non-casein nitrogen (ncn) and non-protein nitrogen (npn) increased to a great extent in samples stored at higher temperatures. a significant increase in hydroxyl methyl furfural (hmf) values occurred in uht processed buffalo skim milk at 25°c and 45°c after of 90 days storage. storage at high temperature (45°c) caused undesirable effects on sensory properties,general quality characteristics and acceptability of uht buffalo skimmed milk.