Influence of storage on chemical, microbial and consumer acceptability of a milk-like product made from melon seeds

Abstract

The storage stability of melon milk at room (30 +/- 2 degrees C) and refrigeration (10 +/- 2 degrees C) temperatures was determined by analyzing changes in the chemical, microbial and sensory properties of the milk stored for 7 days. The results showed that at both storage temperatures, soluble solids and pH of the milk decreased while titratable acidity increased with storage. The standard plate counts increased appreciably while coliforms were absent in the milk with storage at both storage temperatures. The overall acceptability score of the melon milk dropped during storage, the drop being faster at 30 +/- 2 degrees C than at 10 +/- 2 degrees C. The milk samples stored at 30 +/- 2 degrees C and 10 +/- 2 degrees C were acceptable only within one and three days, respectively; thereafter, they were unacceptable.