Comparative Analysis of pH Level Between Pasteurized and UTH Milk Using Dedicated Developed Application

Abstract

The paper presents a study regarding the pH evolution of pasteurized and UHT milk in different situations. A comparative analysis is presented between both products using the same conditions. Firstly, the milk was analyzed at the ambient temperature of a room, set to 23�C. The pH values are acquired every half an hour for 2 days, using a pH meter. In this way, the evolution in time from low-acid to medium-acid of the milk is compared for both products. A dedicated computer application was developed to perform the data processing and storage in a database. Next, a comparative graphical representation is used to analyze the results. Secondly, a comparative analysis is performed for pasteurized and UHT milk by modifying the temperature starting with to the boiling point. The changes that occurs during the temperature evolution are discussed based on pH values evolution.