Density and rheological parameters of goat milk

Gabas, Ana Lúcia; Cabral, Renato Alexandre Ferreira; Oliveira, Carlos Augusto Fernandes de; Telis‐Romero, Javier

doi:10.1590/s0101-20612012005000033

Cited by 16 publications

(8 citation statements)

References 11 publications

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“…The flow characteristics determine the texture of products, which affects the perception and, thus, the acceptance by consumers. Rheological variables such as yielding stress, consistency index, and apparent viscosity are affected by the composition and the processing conditions of food products (GABAS et al, 2012;ASTOLFI-FILHO et al, 2012MILANI;KOOCHEKI, 2011;REZAEI et al, 2011;CABRAL et al, 2007;GARITTA;SÁNCHEZ, 2004). In a few words, thermophysical and rheological data, and how they behave with temperature variations, are essential to a proper processing of the dulce de leche (DL) in order to avoid losses and to assure a good final quality.…”

Section: Rheological Measurementsmentioning

confidence: 99%

Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

et al. 2013

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Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.

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Section: Rheological Measurementsmentioning

confidence: 99%

Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

et al. 2013

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“…In contrast, the consistency coefficient ( K ) for both AP and XG hydrocolloids apparently enlarges with increased concentration. Previously, it was reported that as the solid content in goat milk increases, the corresponding value of n decreases [ 55 ]. For purée products made of fruits and vegetables, the solid contents were noticed to have a strong effect on the values of both K and n , and a higher solid content generally yields a larger K and smaller n [ 56 , 57 ].…”

Section: Resultsmentioning

confidence: 99%

Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

et al. 2021

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Modifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners featuring xanthan gum (XG) can be superior candidates for preparation of dysphagia-friendly matrices (DFMs). Our recruited DFMs exhibit fluid-like behavior (loss modulus > storage modulus, G” > G’) at lower AP concentrations (2 and 5%, w/w); they turn into weak/critical gels (G’ ≈ G”) as the concentration becomes higher (9%). In contrast, XG-DFMs display gel-like attributes with G’ > G”, even at rather low concentrations (<1%) and become more resistant to sugar, Na+, and Ca2+ modifications. The composite matrix of AP1.8XG0.2 (constraint at 2%) exhibits a confined viscosity of 278 ± 11.7 mPa∙s, which is considered a DFM, in comparison to only AP- or XG-thickened ones. The hardness measurements of XG0.6 and AP1.2XG0.8 are 288.33 ± 7.506 and 302.00 ± 9.849 N/m2, respectively, which potentially represent a promising formulation base for future applications with DFMs; these textural values are not significantly different from a commercially available product (p > 0.05) for dysphagia nursing administrations.

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“…The density of fat that is compacted will be greater than that of fat in the liquid state. Gabas et al (2012), shows that the higher the milk temperature, the lower the milk density.…”

Section: Densitymentioning

confidence: 99%

“…Milk is a food that contains balanced and complete nutrition with a perfect nutritional ratio, so it is needed by humans. The main components of milk dry matters are protein (casein), carbohydrates (lactose), fat, vitamins and minerals (Prasetya, 2012 Research conducted by Gabas et al (2012),…”

Section: Introductionmentioning

confidence: 99%

Correlation of Protein Contents and Milk Temperatures, with Milk Density of Friesian Holstein (FH) Cow in Ngablak District of Magelang Regency Central Java

Suhendra

Rahman²,

Megawati³

2020

JaLSPro

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Indicators of milk quality commonly used by the Milk Processing Industry (MPI) is the milk density (MD). Some factors that influence the milk density is milk protein in the form of casein and milk temperatures. This study aims to examine the correlation between protein content and milk temperature to milk density. The material used was 90 lactating FH cows in the II -III of lactation period and 2 -3 of lactation months. The analysis used is simple linear correlation regression. The results showed that the increase in protein content caused an increase in the milk density by 73.48%. The decreased in temperature caused an increase in the milk density by 5.25%. Protein content and milk temperature to milk density had a significants correlation value (P <0.01). The overall calculation shows that there is a relationship between the protein content and milk temperature to milk density. Protein content with milk density, shows a very strong positive correlation. The milk temperature and the milk density shows a very strong negative correlation. The conclusion is that there is a positive relationship between protein content to milk density, and a negative relationship between milk temperature to milk density. The higher the protein content, the higher the milk density. The lower the milk temperature, the higher the milk density value.

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Density and rheological parameters of goat milk

Cited by 16 publications

References 11 publications

Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

Correlation of Protein Contents and Milk Temperatures, with Milk Density of Friesian Holstein (FH) Cow in Ngablak District of Magelang Regency Central Java

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