Table 3

	Moisture content	Fat	Protein	Ash	Lactose	Acidity	pH
Before flash pasteurization	87.2 ± 0.77^a	3.8 ± 0.6 ^a	3.3 ± 0.27 ^a	0.68 ± 0.03 ^a	4.7 ± 0.15 ^a	0.14 ± 0.03 ^a	6.68 ± 0.34 ^a
After flash pasteurization	86.8 ± 1.66 ^a	3.8 ± 0.6 ^a	3.3 ± 0.27^a	0.74 ± 0.11 ^a	5.1 ± 0.82^a	0.13 ± 0.06 ^a	6.63 ± 0.66 ^a

Table 3: Chemical composition (%), acidity (%) and pH for raw and microwave flash pasteurized milk.