Comparison of chemical properties of milk when conventionally and ohmically heated

Ohmic heating is a food processing method in which an alternating current (AC) is passed through a food sample, which results in internal energy generation in foods. It is an alternative fast heating technique. Its principal advantage is its ability to heat food material with different density rapidly and uniformly. This work contains the analysis of chemical properties such as Acidity (as lactic acid), Fat, SNF, Protein and Total solids of buffalo milk before and after ohmic and conventional heating methods. Milk treated by ohmic heating technology, Acidity (as lactic acid), Fat, SNF, Protein and Total solids were 0.063, 6.033, 5.840, 2.777 and 11.840 respectively which were very much comparable to those found in conventionally heating technology process. Time reduction in ohmic heating was about 18% as compared to conventional heating.