Effect of preservatives on milk composition determination

Zajác, Peter; Zubrická, Stanislava; Čapla, Jozef; Zeleňáková, Lucia; Židek, Radoslav; Čurlej, Jozef

doi:10.1016/j.idairyj.2016.06.008

Cited by 5 publications

(5 citation statements)

References 25 publications

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“…It is also necessary to keep milk composition unchanged for a long period for chemical and bacteriological tests. For this purpose, various preservatives have been used [7,22,23]. In the present study, aerobic mesophilic bacteria in raw unpreserved and preserved milk samples with the addition of sodium azide were examined, and the impact microbial growth was evaluated.…”

Section: Classical Methods Of Determining the Number Of Aerobic Mesop...mentioning

confidence: 99%

MALDI-TOF Mass Spectrometry-Based Identification of Aerobic Mesophilic Bacteria in Raw Unpreserved and Preserved Milk

Mikulec,

Špoljarić,

Plavljanić

et al. 2024

Processes

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The number of aerobic mesophilic bacteria in milk is one of the indicators of the hygienic quality of milk. The aim of this work was to determine such aerobic mesophilic bacteria and their number in raw unpreserved milk and milk preserved with sodium azide. In 40 collected samples, the total number of aerobic mesophilic bacteria was determined using the classical method of counting colonies on a nutrient medium according to the international standard HRN EN ISO 4833-1:2013. The results showed a trend of decreasing the number of grown colonies in milk preserved with sodium azide. MALDI-TOF mass spectrometry also successfully identified 392 bacterial colonies in raw unpreserved milk samples and 330 colonies in preserved milk samples. Of these, 30 genera and 54 bacterial species were identified in the raw unpreserved milk samples, while 27 genera and 41 bacterial species were identified in the preserved samples. By using a collective approach, the present study provided a more detailed insight into milk’s hygienic quality and the presence of certain species before and after the preservation with sodium azide.

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Section: Classical Methods Of Determining the Number Of Aerobic Mesop...mentioning

confidence: 99%

MALDI-TOF Mass Spectrometry-Based Identification of Aerobic Mesophilic Bacteria in Raw Unpreserved and Preserved Milk

Mikulec,

Špoljarić,

Plavljanić

et al. 2024

Processes

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“…However, the smallest influence of potassium dichromate on the milk-IR-analyses was achieved with 0.01% of potassium dichromate according to Kaylegian et al [84]. Zajác et al [85] also found that using extremely high concentrations (0.1 to 1%) of potassium dichromate, azidiol, bronopol, and microtabs leads to a statistically significant increase in the deviation between laboratory results. Up to the present, the current study is the first work to prove that the use of AgNPs with different concentrations as a chemical preservative for composite milk samples does not affect the accuracy of milk-IR-analyses compared with other chemical preservatives.…”

Section: Practical Parameters For the Assessment Of Agnpsmentioning

confidence: 99%

Biosynthesis of Silver Nanoparticles by Polysaccharide of Leucaena leucocephala Seeds and Their Anticancer, Antifungal Properties and as Preservative of Composite Milk Sample

Taher

Khojah

Darwish

et al. 2022

Journal of Nanomaterials

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The AgNPs were synthesized using water-soluble polysaccharides extracted from the Leucaena leucocephala seeds. The UV-visible spectrum of the AgNPs showed a sharp absorption peak at 448 nm. The XRD analysis showed four major peaks of the crystalline AgNPs with planes of a face-centered cubic lattice of silver. The EDS spectrum showed a strong signal peak at ~3 keV. TEM and SEM observations showed the spherical shape of AgNPs with no particle agglomeration, and the size ranged from 8 to 20 nm. AgNPs were highly stable at -14.2 mV by zeta potential measurement. AgNPs showed significant anticancer activity against the cell lines of breast cancer, liver carcinoma, and colon carcinoma with the I C 50 value of 22.5, 12.3, and 8.9 μg mL-1, respectively. AgNPs at 900 μg mL-1 exhibited considerable antifungal activity against ten fungal pathogens. Water-soluble polysaccharide has the ability to synthesize AgNPs keeping strong antitumor, antifungal activities. The AgNPs can slow down spoilage of composite milk samples at different temperatures. In addition, the accuracy of milk-IR-analyses was not affected by different concentrations of AgNPs.

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“…The main purpose of the addition of preservative to milk is to ensure the maintenance of the original composition from the time of milking to the time of analysis (Zajác et al, 2016). Considering that milk contains many essential nutrients and around 85% water, it becomes an ideal medium for rapid proliferation of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

“…Analysis for milk recording scheme and payment systems is routinely obtained through mid-infrared spectroscopy (MIRS), which provides fast and reliable results. In this respect, several studies have dealt with the influence of different types of preservatives on the determination of milk components (Chalermsan et al, 2004;Zajác et al, 2016;Arefin et al, 2017) and demonstrated that the type and concentration of preservative used before analysis can influence the response of MIRS instruments (Barbano et al, 2010). Currently, HPLC is widely used as gold-standard method for qualitative and quantitative analysis of detailed milk protein profile (Niero et al, 2016;Vigolo et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effects of preservative, storage time, and temperature of analysis on detailed milk protein composition determined by reversed-phase high-performance liquid chromatography

Vigolo

Niero

Penasa

et al. 2022

Journal of Dairy Science

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Milk preservative and freezing are used as strategies to prevent microbial growth and milk degradation, especially when immediate analytical processing is not feasible. The effects of the addition of preservative and freezing procedures have been investigated mainly in relation to milk gross chemical composition predicted through mid-infrared spectroscopy. This study aimed to determine whether different preservatives (i.e., no preservative, hydrogen peroxide, Bronopol, and Azidiol), freezing times (i.e., 0, 7, and 30 d), and temperatures of analysis (i.e., 5 and 21°C) influence the composition of milk protein fractions determined through reversedphase HPLC. Bulk milk samples for the analysis of protein profile were collected from 5 commercial dairy farms. Data were analyzed with a linear mixed model, which included type of preservative, time of storage, temperature of analysis, and the interaction between type of preservative and time of storage as fixed effects, with the farm and the residual as random effects. Samples with no preservative had the greatest amount of all protein fractions, whereas Bronopol-preserved milk had the lowest amount. Increasing storage time under freezing conditions had a nonlinear detrimental effect on milk protein fractions. The temperature of analysis significantly contributed to the variation of κ-casein, β-casein, α S1 -casein, β-lactoglobulin, and α-lactalbumin fractions. The z-scores were calculated to evaluate the similarity between detailed protein profile of fresh milk without preservative analyzed at 5°C and detailed protein profile of milk treated according to the tested conditions. Overall results suggested a good agreement between different analytical conditions. Still, short storage time under freezing conditions is recommended to avoid degradation of milk protein fractions and consequent analytical underestimation.

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Effect of preservatives on milk composition determination

Cited by 5 publications

References 25 publications

MALDI-TOF Mass Spectrometry-Based Identification of Aerobic Mesophilic Bacteria in Raw Unpreserved and Preserved Milk

MALDI-TOF Mass Spectrometry-Based Identification of Aerobic Mesophilic Bacteria in Raw Unpreserved and Preserved Milk

Biosynthesis of Silver Nanoparticles by Polysaccharide of Leucaena leucocephala Seeds and Their Anticancer, Antifungal Properties and as Preservative of Composite Milk Sample

Effects of preservative, storage time, and temperature of analysis on detailed milk protein composition determined by reversed-phase high-performance liquid chromatography

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