CONTENTS
Page
ACKNOWLEDGEMENT iii
ABSTRACT (ENGLISH) iv
ABSTRACT (THAI) v
LIST OF TABLE ix
LIST OF FIGURE xi
ABBREVIATION xv
CHAPTER
1. INTRODUCTION 1
2. LITERATURE REVIEW 5
2.1 Milk and dairy products 7
2.1.1 Fluid milk products 7
2.1.1.1 Beverage milks 7
2.1.1.2 Cream 8
2.1.2 Concentrated and Dried Dairy Products 8
2.1.2.1 Condensed milk 8
2.1.2.2 Dry milk or milk powder 9
2.1.3 Cultured dairy product 9
2.1.3.1 Cheese 9
2.1.3.2 Yoghurt 9
2.1.4 Ice cream 10
2.1.5 Butter 10
2.2 Milk composition 11
2.2.1 Water 11
2.2.2 Lipids 11
2.2.3 Protein 13
2.2.4 Carbohydrate 15
2.2.5 Vitamins 16
vii
CONTENTS
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2.2.6 Minerals 17
2.2.7 Milk enzyme 18
2.3 Physical properties of milk 19
2.3.1 Density 19
2.3.2 Viscosity 19
2.3.3 Freezing point 20
2.3.4 Acid-base equilibrium 20
2.4 Effects of heat treatment on milks and their properties 22
2.4.1 Heat-induced changes in milk related
to coagulation 22
2.4.2 Changes in casein micelles 23
2.4.3 Changes in the serum phase 24
2.4.4 Effects on vitamins 24
2.4.5 Effects of heat via Maillard reaction 25
3. MATERIALS AND METHODS 29
3.1 Chemicals 29
3.2 Equipment 29
3.3 Milk samples 29
3.4 Preparation of milk samples 30
3.5 Determination of deoxyketone in milk samples 31
3.6 Biochemical analysis of milk samples 32
3.7 Determination of ratios of milk composition in milk samples 35
3.8 Determination of particle size in milk samples 35
3.9 Statistical analysis 36
4. RESULTS 37
4.1 Determination of deoxyketone in milk samples 37
4.2 Biochemical analysis in milk samples 41
viii
CONTENTS
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4.3 Determination of the ratios of milk composition
in milk samples 46
4.4 Determination of particle size in milk samples 57
4.4.1 Particle size in raw milk combined with
reconstituted WMP 58
4.4.2 Particle size in raw milk combined with
reconstituted SMP 59
5. DISCUSSION 61
5.1 Determination of deoxyketone content in milk samples 61
5.2 Biochemical analysis in milk samples 64
5.3 Determination of the ratios of milk composition in
milk samples 65
5.3.1 Ratio of milk composition in raw milk
combined with reconstituted WMP 65
5.3.2 Ratio of milk composition in raw milk
combined with reconstituted SMP 65
5.3.3 Ratio of milk composition in pasteurized milk 66
5.3.4 Ratio of milk composition in UHT milk 68
5.4 Determination of particle size in milk samples 69
6. CONCLUSION 70
REFERENCES 72
APPENDIX 79
BIOGRAPHY 143