Moisture content Fat Protein Ash Lactose Acidity pH
Before flash pasteurization 87.2 ± 0.77a 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 ± 0.27a 0.74 ± 0.11 a 5.1 ± 0.82a 0.13 ± 0.06 a 6.63 ± 0.66 a
Table 3: Chemical composition (%), acidity (%) and pH for raw and microwave flash pasteurized milk.