Investigation of physicochemical and organoleptic properties of pasteurized nuts milk during storage period

In this study, pasteurized nuts milk as a new flavored and functional product by using pasteurized milk with 1.5% fat, sugar, vanilla powder, commercial stabilizer GBavo and nuts powder containing the four nuts pistachio, walnut, almond and Hazelnut with equal proportions of each of the nuts were studied. Pasteurization was done in batch method. Nuts powder at three levels (2, 3 and 5 percent) and stabilizer in three levels (0.2, 0.3 and 0.4 percent) were used. The samples were kept up to 12 days at 4 °C. Physicochemical and sensory characteristics of samples were evaluated on first, third, sixth, ninth and twelfth days. The trend of acidity despite the pH, on the ninth and twelfth days was increased. The amount of stabilizer had significant (p