Why are most physicochemical parameters not useful in predicting the quality of sheep milk?

被引：9

作者：

Lima Tribst, Alline Artigiani ^{[1
]}

Falcade, Luiza Piza ^{[1
]}

De Castro Leite Junior, Bruno Ricardo ^{[2
]}

De Oliveira, Miguel Meirelles ^{[3
]}

机构：

[1] Univ Estadual Campinas, UNICAMP, Ctr Food Studies NEPA, Albert Einstein 291, BR-13083852 Campinas, SP, Brazil

[2] Fed Univ Vicosa UFV, Dept Food Technol DTA, Univ Campus, BR-36570900 Vicosa, MG, Brazil

[3] Ctr Technol Educ Celso Suckow da Fonseca CEFET RJ, Voluntarios Patria 30, BR-27600000 Valenca, RJ, Brazil

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 01期

基金：

巴西圣保罗研究基金会;

关键词：

Acidification; Heat stability; Physicochemical properties; Quality assurance; Raw milk; GROWTH; RAW;

D O I：

10.1111/1471-0307.12657

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of microbial growth on the physicochemical parameters of sheep milk was evaluated. The total bacterial counts (TBC) showed a lag phase of 4 h and mu-max of 0.4 log/h. After 8.4 h, the TBC reached the limit established by European Community, pH had a reduction of 0.04, acidity had an increase in 0.04%, and no changes were observed in the ethanol stability. The milk became thermally unstable after 17 h (10(9) cfu/mL), when the pH was 5.71, acidity was 0.36%, and ethanol stability was 21.3%. These results highlighted the extreme stability of sheep milk protein and that acidity may be the best physicochemical parameters to predict the quality of sheep milk.

引用

页码：292 / 295

页数：4

共 19 条

[1]

Aberoumand A., 2010, Journal of Food Technology, V8, P180

[2]

[Anonymous], 1994, OFFICIAL J EUROPEAN, VL368, P33

[3]

[Anonymous], 2000, Official Methods of Analysis, V2

[4] Proteolytic and milk-clotting activities of calf rennet processed by high pressure homogenization and the influence on the rheological behavior of the milk coagulation process [J].

de Castro Leite Junior, Bruno Ricardo ;

Lima Tribst, Alline Artigiani ;

Cristianini, Marcelo .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2014, 21 :44-49

[5] Evaluation of physico-chemical characteristics of fresh, refrigerated and frozen Lacaune ewes' milk [J].

Fava, L. W. ;

Kuelkamp-Guerreiro, I. C. ;

Pinto, A. T. .

ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA, 2014, 66 (06) :1924-1930

[6] Predicting bacterial growth in raw, salted, and cooked chicken breast fillets during storage [J].

Galarz, Liane Aldrighi ;

Fonseca, Gustavo Graciano ;

Prentice, Carlos .

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2016, 22 (06) :461-474

[7]

Haenlein G F.W., 2006, Handbook of Milk of Non-Bovine Mammals, P137, DOI [10.1002/9780470999738.ch7, DOI 10.1002/9780470999738.CH7]

[8] Heat and ethanol stabilities of high-pressure-treated bovine milk [J].

Huppertz, T ;

Grosman, S ;

Fox, PF ;

Kelly, AL .

INTERNATIONAL DAIRY JOURNAL, 2004, 14 (02) :125-133

[9] Improved management to limit milk production losses resulting from the transition to once-a-day milking in dairy sheep [J].

Lurette, Amandine ;

De Boissieu, Catherine ;

Morin, Emmanuel ;

Hassoun, Philippe ;

Moulin, Charles-Henri .

SMALL RUMINANT RESEARCH, 2018, 165 :8-16

[10]

Morton RD., 2001, COMPENDIUM METHODS M, V4th, P63, DOI DOI 10.2105/9780875531755CH07

← 1 2 →