The Optimal Freezing Temperature of Cow Milk and Camel Milk

Tastemirova, U. U.; Alibekov, R. S.; Ciproviča, I.; Shingisov, A. U.; Mukhtarkhanova, R. B.; Майлыбаева, Э. У.

doi:10.32014/2019.2518-1491.24

Cited by 1 publication

(2 citation statements)

References 5 publications

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“…The evaporator of the refrigeration machine was made in the form of a spiral of copper pipe and tightly wrapped around the entire outer surface of the sublimation chamber. The sublimation chamber has four sections for the plates' installation (Tastemirova et al, 2019).…”

Section: Methodology Of Camel Milk Drying and Reconstitution From Pow...mentioning

confidence: 99%

“…In our previous study it has been concluded that, at the minis temperature of t = -15 °C, more than 95% of the water consisted in cow' and camel' milks are frozen, and further reducing of temperature had monotonously insignificantly increasing behaviour of the freezing. Therefore, from the point of view of energy savings and maximum preservation of the initial qualities during the shelf-life of cow milk and camel milk, the optimal freezing temperature range is recommended (Tastemirova et al, 2019;Solanki et al, 2022).…”

Section: Impact Of Vacuum Freeze-drying On the Reconstituted Camel Mi...mentioning

confidence: 99%

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Impact of vacuum freeze-drying on the reconstituted camel milk composition

et al. 2022

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In the dairy technology, for the preserving of initial nutritional properties of whole milk commonly a vacuum freeze-drying approach is used. However, a significant impact on the quality indicators of the resulting products within vacuum freeze-drying has a temperature of the product sublimation in the freeze-drying chamber. From the point of view of energy savings and maximum preservation of the initial qualities, the optimal sublimation temperature value is recommended at the t = -15 °C within vacuum freeze-drying process. The physicochemical indicators of whole and reconstituted camel milk have similar values within acceptable limits. Nevertheless, partial denaturation of amino acids that leading to the decreasing in the content of low molecular weight protein fractions and for the increasing of protein fractions with higher molecular weight are occurred. Thermolabile whey protein compounds, such as Albumin and Globulin fractions are especially susceptible to denaturation changes, due to the hydration membrane of proteins present on the surface is destroyed, leading to minor changes in the amino acid composition.

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Section: Methodology Of Camel Milk Drying and Reconstitution From Pow...mentioning

confidence: 99%

Section: Impact Of Vacuum Freeze-drying On the Reconstituted Camel Mi...mentioning

confidence: 99%