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Abstract
One hundred random samples of UHT milk (50 packages plain and 50 packages with flavour) arranged in three brads (brand I: 40 samples. 20 plain and 20 with flavours:
brand II: 30 samples. 15 plain and 15 with flavour; brand III. 30 samples. 15 plain and 15 with flavour).
The UI—IT milk samples of the three brands of different manufacture dates were collected from different supermarkets and transferred to the laboratory in clean and dr\ plastic packages where they were subjected directly to physicochemical and microbiological examinations.
The obtained results revealed that:
- Sensory evaluation:
The sensory evaluation of all examined samples revealed that 85 samples were found in good. clean, attractive and sound packages while only 15 samples found in dirty non—attractive packages distributed in 9 plain and 6 flavoured UHT milk samples and distributed on the three brands subjected for examination as follows: brand I (one plain and two flavoured UHT milk samples), brand II (5 plain and one flavoured sample). brand III (3 plain and 3 flavoured UHT milk samples).
I The sensory evaluation revealed also that 82 samples of good normal flavour of milk while 18 samples of abnormal flavour were found in dirty packages (as described before) arranged in 10 plain and 8 flavoured UI-IT milk samples and distributed on the three brands as follows: (one plain and 3 flavoured). (5 plain and 2 flavoured) and (4 plain and 3 flavoured) for brands I. II and III, respectively.
I The sensory evaluation of the colour revealed that all examined samples appeared in normal colour of milk.
urbidity test:
The obtained data revealed that all samples that subjected to the turbidity test were negative which indicate efficient sterilization (temperature—time combination).
Icohol precipitation test (APT):
From all examined samples only I? samples were positive for APT which indicates bad keeping quality while 83 samples were negative that indicates good keeping quality.
From the total examined plain samples only 9 samples were positive whi]e only 8 samples from the total examined flavoured UHT milk samples were positive lhr APT.
The frequency of positive samples for APT of both (plain and llavoured samples ol brands I, II and III were (1. 2). (5. 1) and (3. 5). respectively.