Effect of raw silage milk on the stability of UHT sterilized chocolate milk during storage

Ispitivan je utjecaj sirovog mlijeka od krava hranjenih posebno silažom (silažno mlijeko) ili hranjenih bez silaže (nesilažno mleko) kao i polusilažno, dobiveno miješanjem oba mlijeka (50:50), na stabilnost čokoladnog mlijeka i njegovu trajnost za vrijeme skladištenja od 12 nedjelja, a na temperaturama od 5 °C i 20 °C. Iz tih razloga svake druge sedmice (2, 4, 6, 8, 10, 12 nedjelja) uzimana šupo dva pakovanja (0,5 litara) od obje temperature skladištenja i od sva tri čokoladna mlijeka, za fizičko-kemijske analize na: viskozitet mlijeka, količinu izdvojenog vrhnja, suhu tvar izdvojenog vrhnja, količinu izdvojenog taloga i suhu tvar izdvojenog taloga.Differences in quality of UHT sterilized chocolate milk manufactured from silage, semi-silage (50/50) and non-silage milk were investigated. The samples were stored over 12 wk at 5 and 20 °C. The following results were obtained: The highest viscosity had silage chocolate milk followed by semi-silage and non-silage chocolate milk. The viscosity was reduced during storage in all cases. The reduction was higher at 20 than at 5 °C. Neither mean difference was significant at P>0.05. The gelation did not appear during 12 wk storage. The amount of cream, separated depended rather on storage temperature than on the type of milk used. The mean differences were not significant at P>0.05. However, the total solids of cream from non-silage milk were highest and they were followed by semi-silage and silage milk. The mean differences between silage and non-silage as well as between silage and semi-silage chocolate milks were highly significant (P0.05). The amount of sediment separated on the carton bottom did not depend upon silage milk. All mean differences were not significant (P>0.05). Total solids of sediment separated from all three types of milk were very close, and the small mean differences were not significant (P >0.05). The separation of sediment and their total solids are influenced rather with chocolate powder than silage milk