Effect of adding heat-stressed tomato juice on some buffalo milk properties

Background and Objective: Abiotic stresses especially heat, greatly affect the growth development of tomato fruits thus final components these that increase production heat shock protein, phenolic compounds antioxidants. These new may enhance food quality under conditions. Therefore, treatment appears to be one most promising methods for postharvest control quality. The aim this study is utilization juice produce a drink with high nutritive value enhancing flavour colour its acceptability among children develop novel product by adding heat-stressed into milk better nutrition. Materials Methods: Tomato was collected from different Incubation periods (1, 2, 4 8 days) in bottle. Afterwards, formulations 10, 15, 20 25 % Juice were prepared. Characteristics assayed included antioxidant activity, total compounds, ascorbic acid lycopene. Milk samples gross composition, elements viscosity. Results: Heat stress on resulted higher contents acid, carotenoids activity juice. Conclusion: application add leading resulting acidity, accompanied rise viscosity values while decrease fat content. On same side, led proteins. proteins added milk, protein due ratios.