Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

The changes in the quality of coconut milk industrial storage conditions have received scarce attention despite its widespread use. study was carried out to evaluate industrially pasteurized based on physicochemical parameters; pH, total solid content, acidity, microbial count, and fatty acid profile during storage. revealed that pH samples varied range 5.2-7.2 acidity drastically increased count with an increasing number days all samples. highest observed day 5 3 indicating unfavourable spoilage. Total solids were higher than 35% throughout study. ANOVA confirmed a significant increase (p>0.05) from 1 5, illustrating crucial roles which these variables play determining presence acids quantitatively analyzed by GC/MS 8 identified. contents changed significantly after pasteurization