Freezing point of raw and heat-treated goat milk

Janštová, B.; Dračková, M.; Navrátilová, Pavlína; Hadra, L.; Vorlová, L.

doi:10.17221/2324-cjas

Cited by 22 publications

(24 citation statements)

References 8 publications

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“…Literature data on FP changes in goat milk after heat treatment were scarce. Janštová et al (2007) detected an increase in FP of goat milk after pasteurization at a farm at 72 °C for 20 s at a level of 0.0025 °C, which corresponds to our present findings.…”

Section: The Freezing Point Of Heat-treated Goat Milksupporting

confidence: 92%

“…When compared to cow milk FP, goat milk FP is lower. For instance, Szijarto and van de Voort (1983) reported the value of -0.5527 °C, whereas Janštová et al (2007) detected the values in the course of lactation in the range of -0.5454 to -0.5567 °C. Variation in the FP levels in cow and goat milk is due to a higher content of non-fat solids in goat milk (Alichanidis and Polychroniadou 1995).…”

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confidence: 99%

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Impact of Heat Treatment on the Freezing Points of Cow and Goat Milk

et al. 2009

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The aim of this study was to monitor the impact of heat treatment variables on the freezing point of cow and goat milk.The freezing point (FP) was established in 30 bulk tank samples of goat milk and in 30 bulk tank samples of cow milk which were subject to laboratory heat treatment at temperatures of 72 °C (A), 85 °C (B), 95 °C (C), with the same exposition times of 20 s.Freezing point measurements of raw and heat-treated milk were carried out in compliance with the Standard CTS 57 0538 by a thermistor cryoscope.The FP of raw cow milk increased with heat treatment from the initial values of -0.5252 ± 0.0114 °C (O) by 0.0023 °C (A), 0.0034 °C (B) and 0.0051°C (C). Changes in FP values of goat milk were detected, from its initial value of -0.5530 ± 0.0086 °C there was an increase in the FP depending on the mode of heat treatment due to pasteurization by an average of 0.0028 °C (A), 0.0036 °C (B) and 0.0054 °C (C).The dynamics of the changes were similar both in goat and cow milk.Freezing point values in cow and goat milk differed (P ≤ 0.01) when compared to the freezing point of untreated milk after the individual interventions as well as when compared between each other. An increase in the heat treatment temperature of cow and goat milk causes an increase in the freezing point (a shift towards zero). These results can be used in practice for checking the raw material in dairy industry.

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Section: The Freezing Point Of Heat-treated Goat Milksupporting

confidence: 92%

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confidence: 99%

Impact of Heat Treatment on the Freezing Points of Cow and Goat Milk

et al. 2009

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“…Además de estos factores, la composición de la leche y por consiguiente el punto crioscópico es afectada por la ocurrencia de mastitis subclinica, consumo de agua, estrés calórico, presencia de CO 2 en la leche (Janštová, Dračková, Navrátilová, Hadra, & Vorlová, 2007) el periodo del año, condiciones ambientales, edad y tipo de alimentación del animal, periodo de lactancia, nivel de producción (Dabija, Mironeasa, Orojan, & Sion, 2018) y el ciclo estral de la vaca (Toledo-Alvarado et al 2018). En este trabajo, ambos sitios presentan condiciones climáticas diferentes, lo que propicia condiciones de estrés calórico en los animales Jersey (Conejo, 2017), que afectan el consumo de materia seca por consiguiente el aporte de nutrimentos para la producción de leche, lo cual, se asocia a los nutrimentos presentes en el torrente sanguíneo y los alveolos de la ubre, durante la síntesis de la leche (Strucken, Laurenson, & Brockmann 2015).…”

Section: Discussionunclassified

Efecto de agregar agua sobre el punto crioscópico y componentes de la leche cruda de vacas Jersey y Holstein

WingChing-Jones

Chaves²

2019

URJ

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Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows". Introduction: The freezing point is used to assess the quality of raw whole milk and its byproducts. Objective: To determine the effect of water addition on freezing point, bromatological composition, urea content, somatic cell content and bacterial content in raw milk. Methods: During the first stage, we took 35 samples of milk (80mL) from the towns of Turrialba in Cartago, and Zarcero in Alajuela (April and October 2018). We added water (5, 10, 15, 20, 25, and 30% w/w) and kept an unadulterated sample as control (five repetitions each). Results: The addition of 5% water (w/w) was enough to alter all parameters. On a second stage, we tested lower concentrations (1, 2, 3, 4, and 5% w/w). Conclusion: The addition of 1% water (w/w) produced significant changes only on three parameters: freezing point, bromatological contents, and somatic cell count.

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“…Nevertheless, there exist more factors besides the addition of extraneous drinking water which can influence the MFP (Freeman and Bucy, 1967;Eisses and Zee, 1980;Wiedemann et al, 1993;Buchberger, 1994;Kološta, 2003). In general, it can be farm impacts such as animal species (Janštová et al, 2007;Hanuš et al, 2008a,b;Macek et al, 2008), cow herd, breed, milk yield, year season and pasture, animal nutrition, feeding and health state related with the occurrence of production disorders. It is important to distinguish between the above-mentioned impacts and the real addition of extraneous water when determining the objective milk quality for milk payment and for the control of milk food chain quality.…”

Section: Effects On Milk Freezing Pointmentioning

confidence: 99%

The analysis of relationships between chemical composition, physical, technological and health indicators and freezing point in raw cow milk

Hanuš¹,

Frelich²,

Tomáška³

et al. 2010

CZECH J ANIM SCI

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The milk freezing point (MFP) is used for the control of milk food chain quality especially for possible adulteration with water. A crucial issue is the acceptance of the legislative discrimination limit (RLDL) of MFP for standard quality. The aim was to explain the relations between MFP and spectrum of milk indicators (MI) and possible impacts of MFP on technological milk properties. 76 bulk milk samples (BMS) from Holstein (1, n = 36) and Czech Fleckvieh (2, n = 40) cattle were analyzed for 48 MIs. The dairy cows were relatively healthy as for the occurrence of production disorders. BMSs were taken from February to June. Extraneous water was excluded. 44 MIs were correlated with the MFP. The relations were not regularly consistent between breeds. Milk yield was connected with MFP (r = 0.40; P < 0.05). It shows the necessity of modification of RLDL of MFP in dependence on dairy cow breeding. Further relations (P ≤ 0.05) were among MFP and: total milk solids (r = –0.50); solids-non-fat (–0.33); crude protein (–0.32); true protein (–0.43); whey protein (–0.47); milk fat (–0.46); electrical conductivity (–0.35); lactose (–0.35); somatic cell count (–0.36); fat/protein ratio (–0.36); milk citric acid (0.47); Na (–0.34). The poor relations (P > 0.05) were among MFP and casein, milk urea and acetone. The cheese-making indicators were not affected by MFP. The MFP was related to milk fermentation indicators (r = from –0.34 to –0.39, P < 0.05). It is important for the control of milk food chain quality by MFP and for the estimation of its RLDL.

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Freezing point of raw and heat-treated goat milk

Cited by 22 publications

References 8 publications

Impact of Heat Treatment on the Freezing Points of Cow and Goat Milk

Impact of Heat Treatment on the Freezing Points of Cow and Goat Milk

Efecto de agregar agua sobre el punto crioscópico y componentes de la leche cruda de vacas Jersey y Holstein

The analysis of relationships between chemical composition, physical, technological and health indicators and freezing point in raw cow milk

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