Vol. 11, Special Issue 8 (2022)

Author(s):
Kiriti Aaradhana S, Vignesh S, Arunkumar E, Chidanand DV, Karthikeyan R and Dr. Baskaran N

Abstract:
Innovative processing technologies can sometimes modify the nutritional matrix of milk, thus leading to low bioavailability. It is essential that we moderate the processing parameters so that it does not have any degradable effect and also protect the milk from pathogenic microorganisms. Therefore, the aim of this study was to determine the changes in sugar content of raw milk samples when subjected to different treatments using UHPLC (Ultra High-Performance Liquid Chromatography) and comparative study of casein subunits of LTLT, US, UV treated and raw milk samples using SDS-PAGE was performed. SDS-PAGE technique is used to separate the milk proteins based on their molecular weight. Three varieties of cows were chosen that were locally available in southern part of India for collecting raw milk- Country (C), Jersey (J), and Holstein Friesian (HF). Further these raw milks were subjected to various thermal and non-thermal treatments. For thermal treatment the traditional low-temperature long-time (LTLT), was chosen and ultrasound (US), and ultraviolet light (UV) were selected under non thermal treatments. The sugar content changes incurred by milk when subjected to the three treatments were compared with untreated milk (control). The results demonstrate that the non-thermal treatments (US and UV) and thermal treatments (LTLT) have the potential to be used in the dairy industry and were successful in maintaining the sugar properties as well quality of milk.