Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk

Yu, Zhezhe; Qiao, Chunyan; Zhang, Xueru; Yan, Lin; Li, Linqiang; Liu, Yongfeng

doi:10.3168/jds.2020-19238

Cited by 22 publications

(10 citation statements)

References 38 publications

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“…However, this decline with freezing duration was more pronounced in the multiple freezing experiments. These results were in congruence with other previous studies that reported depressed milk fat after cattle milk was stored at -26°C (Weese et al, 1969), goat milk frozen for 80 days at between −16 to −20°C (Yu et al, 2021), sheep milk frozen at -15 or -25°C (Zhang et al, 2006), and human milk samples frozen at -20°C (Abranches et al, 2014). Similar results were also reported in cattle milk where milk was refrigerated at 4°C (Rico et al, 2014;Zajác et al, 2015).…”

Section: Discussionsupporting

confidence: 92%

Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk

Musembei¹,

Bett²,

Gachuiri³

et al. 2021

Afr. J. Food Sci.

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Twenty-five raw milk samples from Friesian crossbred dairy cows were analyzed for milk fat, protein and lactose using an ultrasonic milk analyzer. The samples were then subjected to two different freezing protocols; single freezing and multiple freezing, after which parameters were reanalyzed after freezing and thawing at different freezing times (24, 48, and 72 h). Paired t-test was used to compare the effect of freezing type while the differences in milk constituents with freezing time were analyzed using ANOVA. Linear regression analysis was also performed to study correlations between freezing duration and any change in cattle milk's macronutrient content. The results indicated that milk fat, protein and lactose content decreased significantly with freezing time. However, the decrease was more in multiple frozen samples than single frozen samples. The most decreased macronutrients were lactose (14.1%) in single freezing and fat (25.5%) in multiple freezing. Analysis of the interaction between freezing type and freezing time showed that freezing time significantly affected all the parameters while freezing type (p=0.03) and its interaction with freezing time (p=0.02) affected only the fat content. In conclusion, it should be noted that cattle milk samples frozen at -20°C leads to a significant decrease in fat, protein, and lactose content. The loss of constituents was much more pronounced when samples were frozen, thawed, and refrozen (multiple freezing) than when samples were thawed only once (single freezing).

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Section: Discussionsupporting

confidence: 92%

Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk

Musembei¹,

Bett²,

Gachuiri³

et al. 2021

Afr. J. Food Sci.

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“…Utilization of animal milk in this manner concurs with low supply, overcoming the seasonality of milk production, low production and short lactation periods. Yu et al [ 41 ] showed that when using goat’s milk the optimal approach to maintain the natural quality of milk involves ultra-cryogenic freezing−homeothermic thawing. According to Nurliyani et al [ 42 ], goat’s milk should be stored at −20 °C for up to 30 days.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

Biegalski

Cais‐Sokolińska

Tomaszewska-Gras

et al. 2021

Animals

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Sheep’s milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution. Herein, we examined the effect of freezing on sheep’s milk and a mixture of sheep and cow’s milk (70:30, v/v) on the quality of fresh pasta filata cheeses produced from the milk. Frozen/thawed sheep’s milk contributes little to the development of innovative and reformulated cheeses. This was due to 24% higher hardness and greater extensibility and cutting force, as well as lower stretching and elasticity. Although their flowability increased (Oiling-off from 3 to 12%), the meltability (tube test, and Schreiber test) decreased. Additionally, the use of frozen milk caused consumer dissatisfaction. The consumer penalty analysis of the just–about–right showed that freezing of the milk caused the loss of the refreshing, elasticity and shininess of pasta filata cheeses.

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“…De acordo com Yu et al (2021), os quais fizeram uma triagem de condições de congelamento-descongelamento para manter as composições nutritivas e as características físico-químicas do leite de cabra, obtiveram como respostas que, comparado com o leite de cabra fresco, o leite congelado-descongelado diminuiu os teores de gordura, proteína e lactose, bem como a tensão superficial e o coeficiente de estabilidade, enquanto aumentou o diâmetro efetivo e o índice de polidispersidade.…”

Section: Variáveisunclassified

“…Além disso, o leite congelado pode ajudar os produtores a superar a sazonalidade da produção de leite de cabra, bem como sua baixa produção e os curtos períodos de lactação, além de evitar também o descarte de leite em alguns períodos especiais (Yu et al, 2021).…”

Section: Introductionunclassified

Características físico-químicas do leite de cabra submetidos à diferentes períodos de congelamento

Lima

Negreiros

Silva

et al. 2021

RSD

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O leite de cabra é considerado um dos alimentos mais completos por apresentar vários elementos químicos importantes para a nutrição humana. Entretanto, a irregularidade na oferta desse leite, resulta em insatisfação da indústria e do consumidor. Diante do exposto, objetivou-se, avaliar a influência de diferentes tempos de congelamento, como técnica de conservação, sob as características físico-químicas no leite de cabra. Foram coletadas amostras in natura de leite de cabra que representou o tempo zero e as mesmas amostras foram segmentadas e submetidas ao congelamento lento (-18 ± 2 °C), permanecendo congeladas por 30, 60, 90, 120 e 150 dias, sendo posteriormente descongeladas para realização das análises físico-químicas de gordura (%), sólidos não-gordurosos (%), densidade 15/15 °C, proteína (%), lactose (%), sais (%), pH, acidez em % ácido lático e índice crioscópico (°H). Foram separadas amostras de leite de cabra in natura de cada produtor, para a realização do controle de qualidade microbiológico. Os parâmetros microbiológicos e físico-químicos do leite de cabra in natura encontraram-se dentro do preconizado pela legislação vigente. O leite de cabra pode ser submetido ao congelamento de até 150 dias sem sofrer interferência nas suas características físico-químicas. A conservação do leite de cabra pelo congelamento é uma técnica viável para solucionar a problemática de pequena produção de leite de cabra por animal e da sazonalidade dessa produção, regularizando seu estoque no mercado consumidor.

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Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk

Cited by 22 publications

References 38 publications

Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk

Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

Características físico-químicas do leite de cabra submetidos à diferentes períodos de congelamento

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