Factors That Affect the Thermal Stability of Bovine Milk and the Use of Alcohol Test in the Milk Industry – A Review

Rosa, Patrícia Pinto da; Ávila, Bianca Pio; Angelo, I. D. V.; Silva, Paula Moreira da; Chesini, Rodrigo Garavaglia; Mota, Gilliany Nessy; Sedrez, Pamela Aristimunho; Fernandes, Tiago A.; Bugoni, Milena; Roll, Victor Fernando Büttow

doi:10.3738/21751463.3734

Cited by 2 publications

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“…In the past, the ethanol stability of milk was used as an indicator of its freshness and to provide information on the stability of raw milk at ultra-high temperatures and powder processing [ 11 , 12 ]. Thus, alcohol testing was extremely useful to the global dairy industry since it allowed acidic milk, such as colostrum or mastic milk, to be processed without causing quality issues or coagulation in the dairy pasteurizer’s heating plates [ 13 ]. Much attention has been devoted to the heat stability of camel milk in recent years [ 14 ], but there is relatively little published information on the effects of ethanol on camel milk protein stability.…”

Section: Introductionmentioning

confidence: 99%

“…Hence, it is relevant to know how milk proteins are destabilized by ethanol from a technological point of view. Furthermore, Horne [ 12 ] and Rosa et al [ 13 ] reported that ethanol stability differs from one species to another. In comparison to cow milk, there is a scarcity of current understanding in the alcohol stability of camel milk.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples

Alhaj

Lajnaf

Jrad

et al. 2022

Animals

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This research was carried out to study the variation in ethanol stability and chemical composition of five camel milk samples, including two pasteurized samples (Alwatania and Darir alabaker) and three raw samples (Majaheim, Wadah, and Hamra). Ethanol stability was analyzed by dispersing camel milk samples with 0 to 100% ethanol (v/v). The findings indicate that camel milk samples precipitated after adding an equal volume of ethanol at concentrations between 50% and 64% ethanol, depending on the milk sample. The addition of sodium chloride at different concentrations (1–10%) to camel milk resulted in a significant increase in ethanol stability, and samples from Majaheim and Alwatania exhibited the highest ethanol stability values (88%). In contrast, the addition of EDTA to camel milk for pH ranging between 5.9 and 7.1 has increased ethanol stability with a sigmoidal shape in camel milk. The largest ethanol stability differences were observed in a camel milk sample from Alwatania. Thus, the level of Ca2+ in camel milk may contribute to ethanol stability by shifting the entire profile to higher ethanol stability values. The chemical composition of different camel samples was also determined. The lactose content of camel milk varied significantly (p < 0.05) across samples, ranging from 4.37% in Majaheim camel milk to 4.87% in Alwatania camel milk. The total solids of camel milk varied significantly between raw and pasteurized samples, ranging between 10.17% and 12.10%. Furthermore, protein concentration in camel milk obtained from different camel samples varied, from 2.43% to 3.23% for Hamra and Alwatania, respectively. In conclusion, ethanol stability in camel milk was dependent on the camel breed, pH level, ionic strength, and EDTA addition.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples

Alhaj

Lajnaf

Jrad

et al. 2022

Animals

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Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance

Hanuš¹,

Kučera

Samková

et al. 2021

Foods

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Heat stability (HS) is substantial technology property of raw milk. Analysis of sources of HS variation and its regular monitoring can contribute to creating higher added value in the dairy industry. The goal of this analysis was to assess the practice sources of raw cow milk HS variability on the results of an extensive data set of bulk tank milk samples. There was implemented neither a compositional technology modification nor acidity adjustment of milk, just original raw milk was used for the analysis. A total 2634 HS analyses were performed, including other milk indicators, during three years of an experimental period. The log HS mean and standard deviation were 1.273654 ± 0.144189, equal to the HS geometric mean of 18.8 min. Explanation of the HS variability through the linear model used was 41.1% (p < 0.0001). According to the results of the variance analysis, the milk HS was influenced (p = 0.0033 and mostly <0.0001) by all the farm factors such as year; season; calendar month; altitude; total annual rainfall; herd size by the number of cows; milk yield; cow breed; type of milking; litter type in the stable; summer grazing application; farm effect. During the calendar months (p < 0.0001), milk HS values suggest similar seasonal dynamics with the somatic cell count, total count of mesophilic microorganisms, coli bacteria count and urea and lactose concentration and opposite configuration pattern to fat, crude protein, solids-not-fat and total solids content and milk freezing point depression. Here performed quantification of these effects by analyzing the variance may allow efficient raw milk selection to be processed into specific dairy products.

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Factors That Affect the Thermal Stability of Bovine Milk and the Use of Alcohol Test in the Milk Industry – A Review

Cited by 2 publications

References 0 publications

Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples

Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples

Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance

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