The total color difference (DE) of the milk samples is
listed in Table 3. When the samples are compared
individually from raw to heated, milk samples containing
the tea extracts had a smaller color change than the control
as a result of processing. The higher concentration of EC
and EGCG also had less change than the lower level.
Further comparisons can be made when the EC and
EGCG milks are compared to the controls. Raw milk with
added tea extract had greater DE color differences in
comparison with the control at the higher concentrations;
however the differences at the 1.0 mmol level were
diminished after thermal processing.
UHT milk processed with the green tea extracts was
stored from 4 to 45 1C and monitored by fluorescence. As