Heat stability and enzymatic modifications of goat and sheep milk

Raynal-Ljutovac, Ketsia; Park, Y.W.; Gaucheron, Frédéric; Bouhallab, Saı̈d

doi:10.1016/j.smallrumres.2006.09.006

Cited by 114 publications

(82 citation statements)

References 59 publications

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“…This can be explained by the higher acidity of these samples because the thermal stability of ewe's milk decreases as the pH decreases, according to Montilla and Calvo (1997), when they studied goat milk. However, Raynal-Ljutovac et al (2007) stated that milk from small ruminants is usually not thermally stable at its natural pH which is 6.65, according to Assenat (1991).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of physico-chemical characteristics of fresh, refrigerated and frozen Lacaune ewes' milk

Fava

Külkamp‐Guerreiro

Pinto

2014

Arq. Bras. Med. Vet. Zootec.

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The production of ewe milk is seasonal and milk yield per animal is low, even in specialized animals. This study aimed to verify the possibility of preserving bulk tank milk for seven days under cooling (5°C) and freezing (-5°C), verify the influence of cooling treatments and of the months of the year on the physical and chemical characteristics of the product. The chemical composition of milk, including the fat, protein, lactose and total solids contents, was not altered by cooling and freezing. Protein and lactose contents varied according to the months of the year. The average percentage and standard deviation of fat, protein, lactose and total solids was 8.10±1.30, 5.22±0.37, 4.43±0.23 and 19.34±1.54, respectively. The density, pH, titratable acidity, as well as alcohol and heat stability tests were significantly influenced by the treatments used (P < 0.05), but no differences were found between fresh and frozen milk. Prolonged refrigeration caused an increase in acidity and decrease in pH, with a consequent reduction in the stability of milk. These results demonstrated that freezing does not affect the chemical composition and physical characteristics of milk in nature and it could be a solution for the producer and the sheep milk industry. de 8,10±1,30, 5,22±0,37, 4,43±0,23 e 19,34±1,54, respectivamente. A densidade, o pH, a

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Section: Resultsmentioning

confidence: 99%

Evaluation of physico-chemical characteristics of fresh, refrigerated and frozen Lacaune ewes' milk

Fava

Külkamp‐Guerreiro

Pinto

2014

Arq. Bras. Med. Vet. Zootec.

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“…Many researchers have studied how the thermal processes used in the preservation of milk and its derivatives affect their nutritional and organoleptic properties (Pereda et al, 2008;Raynal-Ljutovac et al, 2007;Rynne et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

Fatty Acid Content of Bovine Milkfat From Raw Milk to Yoghurt

Júnior¹,

Pedrão²,

Dias³

et al. 2012

American Journal of Applied Sciences

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Problem statement:The present study aimed to study the evolution of fatty acid content, focusing on rumenic acid content, from raw milk to yoghurt processed from this milk. Approach: Milk samples were collected in a dairy plant in the northwest of Paraná State weekly in January 2011 (Brazilian summer). It processed one truck load of 26,000 L of refrigerated type-C (whole standardized milk with a minimum of 3% fat) milk per day, mostly from the city of Lobato, Paraná, produced mainly by Gir (Bos indicus) cattle raised on stargrass (Cynodon nlenfuensis var. nlenfuensis) pasture. Results: Saturated Fatty Acid (SFA) were the most abundant, particularly palmitic (16:0), stearic (18:0) and myristic (14:0). Among the Monounsaturated Fatty Acid (MUFA), Polyunsaturated Fatty Acid (PUFA) and trans fatty acid, oleic acid (18:1n-9), linoleic acid (18:2n-6), elaidic acid (t9-18:1) and c9, t11-18:2 (rumenic acid) predominated. It was detected significant differences (p<0.05) in the quantification of isomer c9, t11-18:2 of Conjugated Linoleic Acid (CLA).

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“…Also, Raynal-Ljutovac, Park, Gaucheron, and Bouhallab (2007) reported considerable variations in the ALP activities of raw milk between breeds and individual animals. Therefore, fast and easy methods for evaluating the thermal process impact and distinquishing the applied temperature-time combination are still needed (Hammershǿj, Hougaard, Vestergaard, Poulsen, & Ipsen, 2010).…”

Section: Introductionmentioning

confidence: 99%