Suitability of Dahlem Cashmere goat milk towards pasteurisation, ultrapasteurisation and UHT-heating with regard to sensory properties and storage stability

Heilig, Andrej; Çelik, Atilgan; Hinrichs, Jörg

doi:10.1016/j.smallrumres.2008.06.003

Cited by 16 publications

(12 citation statements)

References 25 publications

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“…Growth temperature along with various mechanisms dependent on environmental conditions plays a pivotal role, which can affect the physiological state of a bacterial cell. The physiological changes that occur in the cells can lead to loss of reproducing capacity (Heilig et al, 2008). Earlier, S. typhimurium has been shown to exhibit heat-shock responses when exposed to high temperatures (Bunning et al, 1990), which also supports the result of our study.…”

Section: Survival Of S Typhimurium At Different Stress Temperaturessupporting

confidence: 91%

Effects of Temperature Abuse on the Survival, Growth, and Inactivation ofSalmonella typhimuriumin Goat Milk

Migeemanathan

Bhat

Liong

et al. 2011

Foodborne Pathogens and Disease

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The growth and survival of Salmonella typhimurium in goat milk samples at different shifting temperatures were evaluated. The growth of S. typhimurium at lower temperatures (5°C, 10°C, and 15°C) exhibited bacteriostatic effects in milk, whereas at ambient temperature (25°C) and at 45°C, this pathogen luxuriantly grew throughout the 12-h stationary phase. At 50°C this pathogen was found to be thermotolerant and could still thrive in the milk. Overall, shifting temperatures from 37°C to 55°C and 60°C clearly indicated S. typhimurium to have reached complete elimination. The results demonstrated that the adaptation and survival of this pathogen directly depend on temperature stress. It is expected that the results will be useful to dairy industries for implementation of good manufacturing practices with a better hazard analysis critical control point approach to predict the microbial risk assessment and also benefit the consumers.

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Section: Survival Of S Typhimurium At Different Stress Temperaturessupporting

confidence: 91%

Effects of Temperature Abuse on the Survival, Growth, and Inactivation ofSalmonella typhimuriumin Goat Milk

Migeemanathan

Bhat

Liong

et al. 2011

Foodborne Pathogens and Disease

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“…Particle size and ζ -potential of the samples were analysed using photon correlation spectroscopy (PCS) (HPPS, Malvern Instruments Ltd, Worcestershire, UK) according to the Heilig and Hinrichs procedure [17] with the following modifications: the samples were diluted 1:10 in 5% UF-P (w/v) pH 6.68 (previously filtrated with a microporo filter with 2 μm size) and tempered at 20 • C for 30 min. Then, the samples were placed into the cell (DTS1060C-Clear disposable zeta cell) and analysed by PCS.…”

Section: Particle Size and ζ -Potentialmentioning

confidence: 99%

High pressure-assisted encapsulation of vitamin D₂in reassembled casein micelles

Menéndez-Aguirre

Stuetz

Grune

et al. 2011

High Pressure Research

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For the encapsulation of vitamin D 2 , native casein micelles and vitamin D 2 with or without additional Ca 2+ -P i were treated at 600 MPa and 37 • C for 60 min. The pressure release rate was set at 20 or 600 MPa/min. Vitamin D 2 was quantified by reversed-phase high-performance liquid chromatography, and physical properties of the micelles were analysed by photon correlation spectroscopy. The results demonstrate that simultaneous application of Ca 2+ -P i and high pressure treatment with a fast release rate significantly increased loading of vitamin D 2 per casein by 6.9-fold. The addition of Ca 2+ -P i enhanced micelle aggregation and the vitamin was entrapped within the formed aggregates. However, high pressure treatment without Ca 2+ -P i with a slow pressure release rate revealed similar results, increasing vitamin D 2 per casein by 6.7-fold. The vitamin D 2 loading in reassembled casein micelles is supposed to be due to hydrophobic interactions between the hydrophobic domains of the micelles.

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“…All sterilized samples were analyzed for color and % sediment 1 d after processing. The sediment was analyzed according to the method of Heilig et al [ 16 ] by filtering the milk through Whatman No.1 filter paper and drying the sediment at 105°C. The sediment percentage was calculated by % sediment = (weight of sediment/weight of milk)×100.…”

Section: Methodsmentioning

confidence: 99%

Effect of supplementary glycerin on milk composition and heat stability in dairy goats

Thoh

Pakdeechanuan

Chanjula

2017

Asian-Australas J Anim Sci

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ObjectiveThis experiment was studied the effects of various levels of crude glycerin (CG) in dairy goat diet on daily intake, milk yield, milk composition, some physical properties and some quality changes of goat milk after sterilization.MethodsTwelve 75% Saanen dairy goats (body weight = 49±3 kg; days in milk = 60±12 d) were randomly assigned in a completely randomized design to evaluate the effects of three experimental diets consisting of 0%, 5%, and 10% CG (dry matter basis) which were formulated to meet or exceed the nutrient requirements of goats. Experimental dairy goats were evaluated for feed and milk yield. Milk samples were analyzed for their composition, including fatty acids, casein profile, fat globule size, and color, and were sterilized to evaluate milk heat stability.ResultsThere were no significant differences between 0% and 5% CG treatments infeed. Increasing CG supplementation from 0% to 5% increased milk yield from 2.38±0.12 to 2.64±0.23 kg/goat/d. In addition, milk samples from 5% CG treatment had the highest total solids, fat content and lactose content, and largest fat globule size. Increasing CG to 10% resulted in a decrease in milk fat. After sterilizing at 116°C, F0 = 3 min, goat milk samples from 5% CG treatment had slightly higher sediment content and comparatively higher degree of browning.ConclusionConsidering milk yield, milk fat content and quality of sterilized milk, 5% CG supplementation in a total mixed ration has a potential for implementation in dairy goats.

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Suitability of Dahlem Cashmere goat milk towards pasteurisation, ultrapasteurisation and UHT-heating with regard to sensory properties and storage stability

Cited by 16 publications

References 25 publications

Effects of Temperature Abuse on the Survival, Growth, and Inactivation ofSalmonella typhimuriumin Goat Milk

Effects of Temperature Abuse on the Survival, Growth, and Inactivation ofSalmonella typhimuriumin Goat Milk

High pressure-assisted encapsulation of vitamin D₂in reassembled casein micelles

Effect of supplementary glycerin on milk composition and heat stability in dairy goats

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Suitability of Dahlem Cashmere goat milk towards pasteurisation, ultrapasteurisation and UHT-heating with regard to sensory properties and storage stability

Cited by 16 publications

References 25 publications

Effects of Temperature Abuse on the Survival, Growth, and Inactivation ofSalmonella typhimuriumin Goat Milk

Effects of Temperature Abuse on the Survival, Growth, and Inactivation ofSalmonella typhimuriumin Goat Milk

High pressure-assisted encapsulation of vitamin D2in reassembled casein micelles

Effect of supplementary glycerin on milk composition and heat stability in dairy goats

Contact Info

Product

Resources

About

High pressure-assisted encapsulation of vitamin D₂in reassembled casein micelles