The Color of Cow's Milk and its Value

Doan, F.J.

doi:10.3168/jds.s0022-0302(24)94004-5

Cited by 14 publications

(7 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The color of milk, which can be described by the CIELAB color space, primarily depends on the milk fat globule size (Doan, 1924). The color of milk has been shown to vary with stage of lactation, infection (mastitis), breed, and season (Doan, 1924;McDermott et al, 2016) with numerous and smaller milk fat globules (MFG) giving rise to higher reflectance, resulting in a lighter milk. Size of MFG has been reported to be influenced by factors such as diet (Couvreur et al, 2007) and stage of lactation (Mesilati-Stahy and Argov-Argaman, 2014;Altenhofer et al, 2015).…”

Section: Short Communicationmentioning

confidence: 99%

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing

Karlsson

Langton

Innings

et al. 2017

Journal of Dairy Science

View full text Add to dashboard Cite

The composition and properties of raw milk are of great importance for the quality and shelf life of the final dairy product, especially in products with a long shelf life [e.g., ultra-high-temperature (UHT)-treated milk]. The objective of this study was to investigate the compositional variation in raw milk samples before processing at the dairy plant. Moreover, we wanted to investigate the effect of the UHT process on this variation (i.e., if the same variation could be observed in the corresponding UHT milk). The quality traits analyzed included detailed milk composition, counts of total and psychrotrophic bacteria, proteolytic activity, and color, as well as predictive measures of stability (i.e., ethanol stability and heat coagulating time). Samples of raw milk and the corresponding produced UHT milk were collected and analyzed on a monthly basis during 1 yr. Principal component analysis was used to identify months showing similarities and differences with respect to total variation. In contrast to previous studies, we observed only small variations between months and no clear effect of season for the raw milk. For the UHT milk, July and the winter months (December, January, and February) tended to separate from the other months. Quality traits showing significant variation were only to some extent identical in raw milk and UHT-processed milk. A better understanding of the natural variation in raw milk quality will provide opportunities to improve the shelf life of UHT-treated milk products.

show abstract

Section: Short Communicationmentioning

confidence: 99%

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing

Karlsson

Langton

Innings

et al. 2017

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…The sources of abnormal flavour may be feed, chemical composition, processing, handling and chemical changes. However, the less score of marketed raw milk might be due to exposure to light or contact with metallic equipment 12 Alcohol percipitation test of milk was also confirmed by 15 , who found that all the raw milk samples tested were alcohol precipitation test positive i.e., they lacked alcohol stability. The reason for seventy percent of samples studied showing negative response i.e., they did not coagulate when tested for alcohol precipitation test might be attributed to the fact that the milk samples after collection were stored at refrigeration temperature (4 o C) and then tested for alcohol precipitation test.…”

Section: Organoleptic Evaluationmentioning

confidence: 89%

“…described the variation in taste among the samples collected from different areas due to fat and protein contents of the milk 12 . The findings are in agreement with those of 13 who reported mean scores of 5.00 to 6.75 and there was significant difference for taste in milk samples of marketed raw milk collected from different sale points in Fasialabad city.…”

Section: Organoleptic Evaluationmentioning

confidence: 99%

Physico-Chemical and Bacteriological Changes in Marketed Raw Milk During Its Transportation to Consumers

Manzoor¹,

Tunio²,

ShuMing³

et al. 2012

IJAVMS

View full text Add to dashboard Cite

Milk is a nutritious food but at the same time is an excellent medium for the growth of microorganisms. Nearly all the changes in taste, flavour or appearance of raw milk are result of bacterial activities. The activities of these bacteria if pathogenic may cause certain health problems. In this study sixty milk samples collected each from three different consumers and producing areas of Abbottabad city, were analyzed for physico-chemical properties and microbial analysis. The mean scores of colour, taste and flavour for marketed raw milk and fresh milk were 7.03, 5.86, 5.71 and 7.06, 7.15, 6.75, respectively. 30% of the samples of marketed raw milk gave positive response to alcohol precipitation test and all samples of fresh milk gave negative response to alcohol precipitation test. The mean value of specific gravity for marketed raw milk and fresh milk was 1.023 and 1.033 respectively. The mean value of pH for marketed raw milk was 6.53 and 6.71 for fresh milk. Fat percentage results showed that all marketed raw milk samples analyzed were below the required standards for buffalo milk. Total bacterial count revealed mean of 7.29 x 10 10 /ml for marketed raw milk and 5.53 x 10 8 /ml for fresh milk. However all the samples contained total count above the standard i.e., 2 x 10 5 to 5 x 10 6 /ml and all the samples were of very poor quality and placed in grade D. The present study indicated that qualitative and quantitative changes during transportation of milk to consumers were due substandard production of fresh milk and probably due to adulteration.

show abstract

“…Carpino et al, 2004 (22) found that compounds from pasture plants are transferred to cheese and they also may transfer flavour and colour. Doan (1924) indicated that the yellow fat globules are responsible primarily for the yellowish tints, where the size of these fat globules from milk probably influences the composite colour of the cheese as well as the colour of the globules themselves (23). The pigments in milk fat globules which are -carotene and related carotenoid compounds (22,24) are associated with a small amount of xanthophylls and that these pigments are the same as those found in green and yellow vegetation (23).…”

Section: Milk Compositionmentioning

confidence: 99%

Modified Arracacha Starch Films Characterization and Its Potential Utilization as Food Packaging

M.Sc.

2012

Vitae

View full text Add to dashboard Cite

Background: The use of petroleum-based plastics has increased in recent years. These materials are resistant and economically competitive. However, the environmental pollution caused by these is very high. For this reason, some research has focused on the alleviation of this environmental problem, mainly through the development and use of biodegradable polymers. The food industry as an economic dynamic sector is looking for new environmental and secure alternatives for the consumer welfare. In packaging sector, materials should be renewable and final products must be recyclable, innovative and economically competitive. New starch sources could be an adequate alternative. Objetive: The main objective in this research project was to evaluate the chemical modification of arracacha starch, testing different plasticizer concentrations, as a raw material for food biodegradable packaging production. Methods: The arracacha native starch was acetylated or oxidized to produce biodegradable films. The starches were characterized by infrared spectroscopy, scanning electron microscopy, x-ray diffraction and volumetric techniques. Results: Films made with acetylated starch presented more transparency. Native starch films had lower water solubility and greater stability in acid and alkaline conditions. The effect of alkaline conditions was higher than the acid conditions for the three types of films in all treatments. Conclusion: Physicochemical properties of the films were directly influenced by the amount of plasticizer used and by the starch modification type. The physicochemical and microbiological tests of the meat show the possible use of starch films for packaging.

show abstract

The Color of Cow's Milk and its Value

Cited by 14 publications

References 1 publication

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing

Physico-Chemical and Bacteriological Changes in Marketed Raw Milk During Its Transportation to Consumers

Modified Arracacha Starch Films Characterization and Its Potential Utilization as Food Packaging

Contact Info

Product

Resources

About