Abstract
Milk is a highly nutritious and valuable food throughout the world. A major portion of its production is wasted due to low processing rate and if processed then the high temperature affects its nutritional quality. This study was specifically designed to process buffalo milk by ultraviolet (UV) radiation and checking its effect on the fatty acid profile of the milk as compared to heat treatment. Two variables were used each at three levels that were UV intensity (1780uW/cm(2), 2300uW/cm(2) and 3000uW/cm(2)) and time duration (5min, 10min, 15min). The results of these UV treatments were compared with the thermal treatment (82 degrees C for 15 seconds). It was observed that the heat treatment had a significant effect on the Total Solids changed from 15.88-18.57%), total fat (changed from 6.35-6.78%) and Solids not fat (changed from 9.61-10.63%) content of the milk Whereas, the heat treatment had non-significant effect on the pH (changed from 7.11-7.32) and titratable acidity (changed from 0.09-0.08) of the milk Fatty acid profile was also significantly affected by heat treatment as a lot of isomerization took place that also caused the increase in the trans fatty acids (content of Linoleic acid trans increased from 0.14 to 0.45). Oxidation was also responsible for the changed fatty acid profile of the buffalo milk Whereas, UV light treatment did not affect the fatty acid profile of the milk significantly. Sensory characteristics of the milk were significantly changed by the action of the heat treatment as compared to the UV treatments that did not have any impact on the sensory characteristics of the milk Conclusively, the UV treatment had far better results on the physicochemical properties and fatty acid profile of the milk as compared to the heat treatment.