Investigation of physicochemical properties of some milk jams sold in the market

This study aimed to examine the physicochemical properties of 30 different cow milk jams purchased from the market to identify variations among these products, which lack a production standard. For this purpose, milk jams were examined in terms of pH, titratable acidity, total soluble solids, water activity, color properties (L*, a*, and b*), hydroxymethylfurfural, total sugar, fat and protein. The pH values of milk jam samples were found to be 5.33-7.30, whereas titratable acidity values were 0.057-0.884% (as lactic acid). Similarly, water soluble solids contents were 46.83-82.57 °Brix, while water activity values were 0.717-0.928. In the same way, total sugar contents were 21.39-58.87 g/100g, whereas fat contents were 0.27-4.63%. Likewise, protein contents were %0.73-5.02. The L* values ranged from 21.39-67.17, while a* values varied between -2.98-11.06 and b* values varied between -3.30-18.78. While HMF was not found in 16 of the samples, HMF was determined in the range of 2.97-221.29 mg/kg in the remaining 14 samples. The study revealed that the compositions of milk jams varied and that they were not produced to a certain standard.