Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation

The purpose of this paper was to see what effects microwaves have on the physical-chemical composition of the raw milk. The results showed that the averages of fat, protein, dry substance and lactose concentrations decreased during the microwave exposure while the density averages increased. This variation was characterized by the critical time moment of 31.71 s, corresponding to the moment when a milk sample exposed to the microwaves action undergoes the first more significant alteration of its physical-chemical composition. (doi: 10.5562/cca1785)