Abstract
The change in buffalo milk viscosity during pasteurization or sterilization is dependent on its fat content, while that in cow milk viscosity is not. Storing increases both milk viscosities to the same extent independent on the milk fat content. Buffalo milk is highly opaque compared to cow milk of the same fat content due to the difference in alcohol stability. The increase in milk whitening due to heating up to preheating temperature or due to homogenization is more pronounced in cow than in buffalo milk. Cow pasteurized or sterilized milk seems to be of lower keeping suspensoid state during storage than buffalo milk.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
