| Abstract | A total of forty UHT milk samples representing six local brands containing different fat content were collected and analyzed for chemical composition and some properties during storage period at room temperature. All the collected samples complied with the Egyptian standards for TS, fat and SNF contents. It was observed that the TS and viscosity of milk decreased with the decrease in the fat content. The averages of protein content were 2.76, 2.73 and 2.93 % for whole , half fat and skim milk in order , while averages of acidity were 0.176 ,0.185 and 0.17 % and of pH were 6.62 ,6.61 and 6.63 , respectively. During storage of whole UHT milk, TS content slightly decreased at the end of storage, whereas fat content gradually decreased and protein was almost unchanged. Storage period caused a slight increase in ash, gradual increase (P?0.05) in acidity and significant decrease in pH and viscosity values. The percentages of NPN/TN increased in milk samples, but this increment was significant in samples of one brand. No significant changes were observed in TVFA and free hydroxymehylfurfural (HMF) content, whereas total HMF significantly increased in samples from two brands. |