Studies on the Properties of Concentrated Sterilized Buffalo Milk Fortified with Urea and 2-Deoxyribose during Storage

The stability of milk system at high processing temperature during the manufacture of condensed milk, evaporated milk and milk powder is highly important. The lower heat stability of buffalo milk is a limiting factor for the development of certain concentrated milk products. Ghatak et al indicated that even a small concentration of added 2-deoxyribose and urea caused a noticeable increase in the stability of concentrated sterilized buffalo milk. Hence, an investigation was undertaken to reveal the physicochemical changes that occur in concentrated sterilized buffalo milk fortified with 2-deoxyribose and urea during storage for a period of 60 days.