Effect of Pasteurization by Laser and Heat on the Cow’s Milk Components

Abstract

The main objective of this work is to investigate the cow’s milk ingredients percentage after pasteurized using laser and heat treatment in order to compare them with untreated milk. In this work, fresh cow milk sample weight (360 ml) were obtained from farms of Sudan University of Science and Technology, the sample was divided into three parts, the first part pasteurized by Nd: YAG laser with power of 50 watts for two minutes, the second part pasteurized by heating to a temperature of 72° C for 15 seconds the third part was control sample used as obtained. Moisture content, crude protein content, crude fat, ash content, total solid (TS) content, lactose content, pH of the milk samples and titratable acidity were analyzed method of for three samples. The obtained results revealed that the ingredients percentage reduced in all heat pasteurized milk components compared to Laser pasteurized milk components.