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Assessment of Total Fat and Sucrose Contents in Pasteurized and UHT Milks (Simple and Flavored) in Tehran, 2016
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MR Koushki *    , P Koohy-Kamaly , R Komeily-Fanood |
| SBMU , mr_koushki@sbmu.ac.ir |
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Abstract: (2106 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. |
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| Keywords: Pasteurized milk, UHT milk, Flavored milk, Fat, Sucrose |
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Full-Text [PDF 386 kb]
(954 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2017/11/20 | Accepted: 2020/08/31 | Published: 2020/09/14
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