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:: Volume 15, Issue 3 (Autumn 2020) ::
2020, 15(3): 91-96 Back to browse issues page
Assessment of Total Fat and Sucrose Contents in Pasteurized and UHT Milks (Simple and Flavored) in Tehran, 2016
MR Koushki * , P Koohy-Kamaly, R Komeily-Fanood Ms
Abstract:   (38 Views)
Background and Objectives: Considering high levels of pasteurized and UHT milks (simple and flavored) production and consumtion in Iran, especially in adolescents and young people, decreases in total fat and sucrose levels as the most important national goals for the prevention of non-communicable diseases such as cardiovascular diseases and diabetes are important. Therefore, the aim of this study was to assess total fat and sucrose contents of pasteurized and UHT milks as well as flavored milk.
 Materials & Methods: In this study, total fat and sucrose contents of 47 highly consumed milk samples from 20 brands, including 20 milk (total fat) and 27 flavored milk samples were collected randomly from various markets in Tehran, Iran, 2016. Total fat and sucrose were assessed using methods of Iranian National Standards. Result values were compared with INS limit values.
Results: The total fat means of simple and flavored milk samples included 3.12% ±0.47 and 2.30% ±0.79, respectively. The total fat levels of 90 and 81.48% of milk and flavored milk samples were similar to levels of INS limits, respectively. Minimum, maximum and mean of sucrose contents in flavored milk samples included 1.45, 14.06 and 6.66% ±1.95, respectively. The sucrose level of 92.6% in flavored milk samples was similar to the level of INS limits.
Conclusion: Total fat and sucrose levels of milk and flavored milk samples were acceptable.
Keywords: Pasteurized milk, UHT milk, Flavored milk, Fat, Sucrose
Full-Text [PDF 386 kb]   (31 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2017/11/20 | Accepted: 2020/08/31 | Published: 2020/09/14
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Koushki M, Koohy-Kamaly P, Komeily-Fanood R. Assessment of Total Fat and Sucrose Contents in Pasteurized and UHT Milks (Simple and Flavored) in Tehran, 2016. Iranian Journal of Nutrition Sciences & Food Technology. 2020; 15 (3) :91-96
URL: http://nsft.sbmu.ac.ir/article-1-2558-en.html


Volume 15, Issue 3 (Autumn 2020) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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