The enhancements of the keeping quality of milk after microwave irradiation at different wattage time combination were compared with conventional heating. During storage at 30 ± 1°C, microwave irradiation at 700 W for 2 min gave the maximum extension of keeping quality of 12h and 10h with respect to titratable acidity, COB test, alcohol test in cow and buffalo milk respectively. Whereas an extension of 6.5h and 8h were observed in both cow and buffalo milk respectively with respect to MBR test.
