Changes in the chemical and physical characteristics of cow’s milk butter during storage: Effects of temperature and addition of salt

Méndez-Cid, Francisco J.; Centeno, J. A.; Martínez, Sidonia; Carballo, Javier

doi:10.1016/j.jfca.2017.07.032

Cited by 43 publications

(41 citation statements)

References 27 publications

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“…Fat oxidation was notable during milk storage and was enhanced by higher storage temperatures. Fat oxidation during storage at low temperatures was reported to be much less intense, and losses of fatty acid contents were almost negligible [ 28 ]. In this study, the stability coefficient (R), ACE-inhibitory rate, DPPH radical scavenging rate, and hydroxyl radical scavenging rate decreased significantly in the first 30 days and then slowed down at 4 °C.…”

Section: Discussionmentioning

confidence: 99%

Characterization of Goat Milk Hydrolyzed by Cell Envelope Proteinases from Lactobacillus plantarum LP69: Proteolytic System Optimization, Bioactivity, and Storage Stability Evaluation

et al. 2018

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Despite the widespread application of lactic acid bacterium in dairy production through its contribution to acidification, development of sensorial properties, and health-promoting effects, relatively little information is available on the cell envelope proteinases (CEPs) of Lactobacillus plantarum, especially on the proteolytic system and the production of bioactivity peptides. In this study, CEPs from a novel L. plantarum LP69 were involved in goat milk hydrolysis and generated a product with high activity that showed a degree of hydrolysis of 15.68 ± 0.74%, Angiotensin I-Converting Enzyme (ACE)-inhibitory rate of 83.25 ± 1.05%, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of 64.91 ± 1.27%, and hydroxyl radical scavenging rate of 89.17 ± 1.13%. The optimized hydrolysis conditions were time of 4.5 h, temperature of 41 °C, initial pH of 8.5, and enzyme to substrate ratio (E/S) of 12% (w/w) by orthogonal experiments. Application of a stabilizer greatly promoted milk stability. A well-designed stabilizer consists of 0.05% carrageenan, 0.15% gellan gum, and 0.15% sucrose esters, which significantly raised the milk stability coefficient, R, from 70.67% to 98.57%. The storage stability of milk was evaluated during 84 days at room temperature or 4 °C. Our study depicts the contribution of CEPs from L. plantarum LP69 in goat milk, exploring a new way for the development of a functional milk product.

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Section: Discussionmentioning

confidence: 99%

Characterization of Goat Milk Hydrolyzed by Cell Envelope Proteinases from Lactobacillus plantarum LP69: Proteolytic System Optimization, Bioactivity, and Storage Stability Evaluation

et al. 2018

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“…Columns from 30 to 50 m give a good resolution, in an appreciably shorter time than longer columns, in cases where only the data about the general profile (main FA and their proportions) of FAME is required. Some representative examples of the use of this kind of columns for the analysis of FA in milk and dairy products are summarized in Table 2 [62][63][64][65][66][67][68]. In general, FA detected in these works included main saturated FA (SFA) from C8:0 to C20:0, monounsaturated FA (MUFA) from C14:1 to C20:1 and PUFA of 18, 20 and 22 carbon atoms.…”

Section: Separation and Analysis Of Fame From Tfamentioning

confidence: 99%

Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Amores

Virto

2019

Separations

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Dairy fat is one of the most complex natural fats because of its fatty acid (FA) composition. Ruminant dairy fat contains more than 400 different FA varying in carbon chain length, and degree, position and configuration of unsaturation. The following article reviews the different methods available to analyze FA (both total and free) in milk and dairy products. The most widely used methodology for separating and analyzing dairy FA is gas chromatography, coupled to a flame ionization detector (CG-FID). Alternatively, gas chromatography coupled to a mass spectrometer (GC-MS) is also used. After lipid extraction, total FA (TFA) are commonly converted into their methyl esters (fatty acid methyl esters, FAME) prior to chromatographic analysis. In contrast, free FA (FFA) can be analyzed after conversion to FAME or directly as FFA after extraction from the product. One of the key questions when analyzing FAME from TFA is the selection of a proper column for separating them, which depends mainly on the objective of the analysis. Quantification is best achieved by the internal standard method. Recently, near-infrared spectroscopy (NIRS), Raman spectroscopy (RS) and nuclear magnetic resonance (NMR) have been reported as promising techniques to analyze FA in milk and dairy products.

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“…In dairy products high content of unsaturated fatty acids leads to oxidation and in result stale, oily and metallic avor is produced, especially after storage. Exposure to high temperature and oxygen increases the oxidation rate and thus lowers the acceptability of product by consumers and its nutritional value [11].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

Mubeen

Hassan

Rashid

et al. 2020

Preprint

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Background: Application of UV radiation for ensuring the safety and quality status of liquid foods is of growing interest of food industry, as thermal pasteurization produces the qualitative and safety concerns in terms of fat oxidation of milk. Milk is an important part of human diet because of its balanced nutritional composition.Methods: This study was planned to prevent the spoilage of milk because of fat oxidation and to ensure its quality and safety status towards human health by the application of UV. UV light does not promote the formation of free radicals thus it decreases the chances of fat oxidation and ultimately the formation of off flavored compounds. Eight different treatments were made in which milk was treated with one thermal treatment and to check whether the UV light treatment disturbs the fatty acid profile, six samples were treated with two different intensities and 3 different stay times.Results: Among the UV intensities, 1st Intensity (1780 µW/cm2) gives more good results than that of 2nd intensity (2300 µW/cm2). The average value of three different stay times of UV1st , UV2nd and heat treatment for Oleic acid (C18:1) are 16.74mg/g , 18.07 mg/g and 18.87 mg/g respectively, Similarly for linoleic acid (C:18:2 trans trans ) values are 0.15 mg/g , 0.19 mg/g and 1.45mg/g which shows that there is lesser amount of trans fatty acids after UV intensity 1st treatment than second UV intensity and heat. Physicochemical attributes of milk remain unchanged by UV application, minor changes occurred in fatty acids profile of milk, but those changes were negligible as compared to thermal treatment.Conclusions: Based on results it was concluded that thermal treatment considerably affects the physicochemical as well as the fatty acids profile of milk.

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Changes in the chemical and physical characteristics of cow’s milk butter during storage: Effects of temperature and addition of salt

Cited by 43 publications

References 27 publications

Characterization of Goat Milk Hydrolyzed by Cell Envelope Proteinases from Lactobacillus plantarum LP69: Proteolytic System Optimization, Bioactivity, and Storage Stability Evaluation

Characterization of Goat Milk Hydrolyzed by Cell Envelope Proteinases from Lactobacillus plantarum LP69: Proteolytic System Optimization, Bioactivity, and Storage Stability Evaluation

Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

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