Version 1
: Received: 24 October 2024 / Approved: 25 October 2024 / Online: 25 October 2024 (13:34:44 CEST)
How to cite:
Migdał, A.; Zapletal, P. Effects of Electromagnetic Waves on the Level of Fatty Acids in UHT Milk. Preprints2024, 2024102040. https://doi.org/10.20944/preprints202410.2040.v1
Migdał, A.; Zapletal, P. Effects of Electromagnetic Waves on the Level of Fatty Acids in UHT Milk. Preprints 2024, 2024102040. https://doi.org/10.20944/preprints202410.2040.v1
Migdał, A.; Zapletal, P. Effects of Electromagnetic Waves on the Level of Fatty Acids in UHT Milk. Preprints2024, 2024102040. https://doi.org/10.20944/preprints202410.2040.v1
APA Style
Migdał, A., & Zapletal, P. (2024). Effects of Electromagnetic Waves on the Level of Fatty Acids in UHT Milk. Preprints. https://doi.org/10.20944/preprints202410.2040.v1
Chicago/Turabian Style
Migdał, A. and Piotr Zapletal. 2024 "Effects of Electromagnetic Waves on the Level of Fatty Acids in UHT Milk" Preprints. https://doi.org/10.20944/preprints202410.2040.v1
Abstract
The aim of this study was to determine whether long-term storage of UHT milk and its heating in a microwave has an impact on the fatty acid profile. Material consisted of 4 types of UHT milk from different manufacturers with a fat content 3.2%. Analyses conducted for 13 days. Milk stored in the original container in a refrigerator at 4°C. Milk samples after opening the package was heated for 1 and 2 minutes in a microwave. Estimated absolute density, acidity, freezing point, electrolytic conductivity and solid non fat, crude fat, lactose, total protein and minerals. Physical and chemical parameters of milk were carried out using ultrasonic analyzer Lactoscan MCC. The fatty acid composition was determined using a gas chromatograph. Fatty acid methyl esters identified by comparison with the standards (Supelco 37 Component FAME). UHT milk storage after opening at 4 °C and heating in microwave for 1 or 2 minutes (microwave power for 1100 W and power heater 750 W) did not result in the period of 13 days significant changes in the fatty acid profile. Also were not stated other significant changes in the values of physical and chemical parameters of milk during the experiment. Differences that occurred in the electrolytic conductivity may result from evaporation of water during storage of milk and heating, as indicated by its freezing point. On this basis, it can be concluded that storing milk in the fridge and reheat in the microwave does not have a significant impact on its physicochemical properties and fatty acid profile.
Biology and Life Sciences, Animal Science, Veterinary Science and Zoology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
