Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk

Wimalasiri, K. M. S.

doi:10.1155/2019/1801724

Cited by 15 publications

(7 citation statements)

References 20 publications

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“…Previous studies indicated that hermetic bag types provide alternatives to the use of chemicals in protecting seeds from insect damage and loss of germination (Kalsa et al, 2019; Mendesil et al, 2022; Prasantha et al, 2014). The present study stressed the performance of faba bean seeds stored in hermetic bags, and non‐hermetic bags over a 2‐year period of storage.…”

Section: Discussionmentioning

confidence: 99%

Comparison of hermetic bags with polyethylene‐lined polypropylene bags for prolonged storage of faba bean (Vicia faba L.) seeds in Ethiopia

et al. 2023

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Poor storage facilities expose seeds to deterioration, resulting in low seed quality under a prolonged storage time. We compared the performance of five bag types: Two hermetic bags (Super GrainPro bag [SGB] and Purdue Improved Crop Storage bag [PICS]), with three non‐hermetic bags (woven polypropylene bag lined with polyethylene [WPP lined with PE], polypropylene bags [PP], and jute bags) for the storage of faba bean seeds for 24 months. Faba bean seed quality was assessed under ambient conditions after 0, 6, 12, 18, and 24 months of storage. Parameters investigated include seed moisture content, thousand seed weight, germination percentages, vigor index I and II, speed of germination, percentage of insect‐damaged seed, and insect counts. Results indicated that there was a significant (P ≤ 0.01) interaction of bag types and duration for all tested parameters. Hermetic bags and WPP lined with PE maintained germination percentage above 90% during 12 months of storage. The vigor index remained above 1600 mg% for hermetic bags and WPP lined with PE during 12 months of storage. However, non‐hermetic bags exhibited a rapid drop in vigor index beginning from 6 months of storage. Hermetic bags and WPP lined with PE allowed minimal insect breeding and hence decreased the seed damage caused by insects. The present results demonstrated that in addition to the PICS bags and SGB, the WPP lined with PE can be used for short‐period storage for up to 12 months without incurring a significant loss of seed quality. Hence, we recommend the introduction of WPP lined with PE as faba bean seed storage technique under conditions where hermetic bags are inaccessible to resource‐poor farmers.

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Section: Discussionmentioning

confidence: 99%

Comparison of hermetic bags with polyethylene‐lined polypropylene bags for prolonged storage of faba bean (Vicia faba L.) seeds in Ethiopia

et al. 2023

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“…and 25 sec. ), whey protein denaturation is lower than in cow milk (Prasantha and Wimalasiri, 2019). In whey protein isolate solutions, whey protein denaturation increased by increasing the temperature from 72 °C to 85 °C, while the increased Ca concentration (1 to 5 mM CaCl 2 ) positively affects the whey protein aggregation (Joyce et al, 2018).…”

Section: Physicochemical Composition Of Wheymentioning

confidence: 95%

The effect of whey type on the yield and quality characteristics of Urda

Chadikovski¹

2022

Mljekarstvo

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In this research, whey cheese Urda was produced in industrial conditions by thermal denaturation, followed by protein aggregation and precipitation of whey which was obtained during production of white brined cheese and Kashkaval. The impact of milk pasteurization temperature, pH values, protein content, and whey type on the Urda quality and yield was examined. The impact of whey pH on Urda yield was evaluated in the pH range from 4.5 to 6.0. Urda yield reached a maximum pH value between 5.2 and 5.4. The highest Urda yield from white brined cheese whey was obtained at pasteurization temperature of 72 °C. By increasing the temperature to 80 °C, the whey protein content and the Urda yield decreased. Whey type had no significant impact on the sensory and textural characteristics of Urda. Urda was classified as a low-fat soft albumin cheese. Valorisation of whey generated after production of white brined cheese, and manufacturing of Urda with maximum yield and optimal functional properties, is not only of economic importance, but can be conducive to improve waste water quality.

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“…The boiled milk showed significant (P<0.05) increase in TA value 0.15±0.002. The increase in TA value of boiled sample could be due to the high heat treatment which was responsible for the degradation of lactose [52][53] .…”

Section: Titratable Aciditymentioning

confidence: 99%

Stability and Shelf-Life of Plasma Bubbling Treated Cow Milk

Dash¹,

Jaganmohanan²

2022

Int J Life Sci Pharm Res

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The demand of consumers for naturality of food with minimal processing was forced to the scientists for the discovery of non-thermal plasma which is a new technology for the preservation and decontamination of food products. The present study was conducted for the scrutinization of microbial and physicochemical characteristics of plasma bubbled raw cow milk and an extensive comparison was observed for boiled raw cow milk, commercially (pasteurised and UHT) milk. Further, storage study (shelf-life) was done for the plasma bubbled raw cow milk and compared with raw cow milk sample (control). The bubbling of plasma was generated at a voltage of 200V, the flow rate of air 10 litres/hour (L/h) and applied to fresh cow milk for 5, 10, and 15 minutes (min) of time with a volume of 100 mL of the sample operated at room temperature. A declined in microbial cell was observed for coliform and yeast at 200V, 10L/h, 15 min time interval. The pH value of 15 min plasma bubble treated sample was increased significantly to 6.85. While, a slight decrease in value was noticed in total soluble solids (TSS) and titratable acid (TA) after exposure to plasma bubbling. Further, a nondetrimental effect was observed for the nutrient content of plasma bubbling of milk. The result indicates that plasma bubbling at generated at 200V, 10L/h,100mL,15 min treatment enhances the milk quality. However, plasma bubbling: based on indirect dielectric barrier discharge (DBD) may use as a successful decontamination technology without affecting the physicochemical properties which could have a future perspective on industrial food applications.

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Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk

Cited by 15 publications

References 20 publications

Comparison of hermetic bags with polyethylene‐lined polypropylene bags for prolonged storage of faba bean (Vicia faba L.) seeds in Ethiopia

Comparison of hermetic bags with polyethylene‐lined polypropylene bags for prolonged storage of faba bean (Vicia faba L.) seeds in Ethiopia

The effect of whey type on the yield and quality characteristics of Urda

Stability and Shelf-Life of Plasma Bubbling Treated Cow Milk

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