Abstract
Sheep milk was subjected to microwave for 60-180 sec., and analysed for nitrogen distribution , pH and rennet coagulation time.Also analysed for total bacterial count,Co- liform bacteria ,Staphylococcus and Salmonella. Heating with microwaves improved the bacteriological quality of milk ,but resulted in partial denaturation of whey proteins ,and Increased the ratio of casein nitrogen and non protein nitrogen,and retardation of the rennet coagulation time of milk.
