Европейский журнал экспериментальной биологии Открытый доступ

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Evaluation and comparison the physicochemical properties of different commercial milk product

Porooshat Dadgostar, Reihaneh Jariteh, Leila Nateghi and Morvarid Yousefi

In this study, it was aimed to comparison the physicochemical properties and acceptability of different milk product including full and low fat milk and flavored milk such as chocolate, coffee and bananas milk. According to the result of current research the fat content in milk didn’t affect on the other nutrient component of milk such as protein, calcium and phosphorus also addition of flavoring agent in milk didn’t affect on protein, salt, calcium and phosphorus content in final product