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The degree of deacetylation is the proportion of glucosamine monomer residues in chitin. It affects many properties of chitosan. The objectives of this research were to study the deacetylation of chitin by alkaline and to investigate chitosan film properties with different degrees of deacetylation. Chitin was deacetylated by boiling (95°C) in concentrated sodium hydroxide (50%) solution for 120-300 minutes. The degree of deacetylation of chitosan was determined by potentiometric titration method. Chitin possessed a degree of deacetylation of 7.74%. The alkaline deacetylation produced chitosan with a degree of deacetylation of 15.24-70.19%. We found a linear relationship between the degree of deacetylation and deacetylation time (degree of deacetylation = 2.476 + 0.230t, R 2 = 0.915) . The deacetylation time had no effect on the yield and whiteness of the obtained chitosans. Film was formed from the obtained chitosan at each deacetylation time and their properties investigated. Increasing the deacetylation time increased the tensile strength, elongation and water vapor transmission rate of the films. In contrast, redness (a*) and yellowness (b*) of the films decreased.

This study was aimed to investigate the effect of raw milk qualities on their corresponding pasteurized milk stored at different chilled temperatures. Raw milk collected from two different sources, Banhong (BH) milk farm and Mae Tha (MT) collection center, were pasteurized at 78 ± 2ºC for 30 s and kept for 21 days at 4-8ºC. During the storage period, representatives of milk treatments were assessed for their chemical, microbiological and sensorial characteristics. Collected data revealed that there was only minor alteration for the chemical properties of pasteurized milk throughout the studied storage period. The microorganism numbers in the pasteurized milk were significantly increased during storage and higher at higher storage temperatures. Poorer microbial quality of raw milk, including thermoduric bacteria, strongly contributed to higher microbial load of the correspondence pasteurized milk during chilled storage. The coliform number of all the pasteurized milk samples was found to be below 1 cfu/ml during 21 days of storage, while no Escherichia coli, Listeria monocytogenes and Staphylococcus aureus was detected in the pasteurized milk samples. The appraisal of the sensory features of pasteurized milk, including color, flavor, odor, creamy taste, texture and overall acceptance, were gradually decreased with longer storage period. Keywords: Pasteurized milk, Storage temperatures, Raw milk, Microbial quality, Chemical properties