Influence of cold storage and addition of various lactations on properties of buffalo’s and cow’s milk (original) (raw)
Related papers
2008
In this study yoghurt was made from cold stored buffaloe's or cow's milk for 24 or 48 hours. Also, the effect of addition of morning and evening milk to refrigerated stored milk on some properties of yoghurt was studied. Results showed that yoghurt made from buffaloe's milk possessed higher acidity, TS, fat, ash and TN while had lower WSN, WSN/TN, NPN, NPN/TN and TVFA values than those of made from cow's milk. Blending various lactations milks with cold stored milk raised the acidity and TVFA values and lowered the pH values of the resultant yoghurt and had no clear effect on TS, fat, ash, TN, TN/DM, WSN, WSN/TN, NPN and NPN/TN. Refrigerated storage of buffaloe's or cow's milk increased the acidity and TVFA values of yoghurt and had no clear effect on TS, fat, ash, TN, TN/DM, WSN, WSN/TN, NPN and NPN/TN. Yoghurt made from buffaloe's milk contained higher numbers of total viable bacterial count (TVBC), lactic acid (LAB), psychrophilic bacteria, proteolytic...
Research & Reviews: Journal of Agriculture and Allied Sciences, 2018
Storage of milk production in cold temperatures is a current Tunisian legislation request. However, there is no specification of a limit period for this. The main aim of this study was to assess the effect cold storage and during transport on physicochemical and bacteriological quality of milk in the region of Mahdia. An investigation was carried out on 61 dairy farms in which milk was stored for 2, 24 and 48 hours and transported under refrigeration until the center. Moreover, 61 milk samples were analyzed for bacteriological quality, chemical composition and physical parameters. Results showed that at a temperature less than 5°C the average values of TBC and CT were 7.9 105 and 2.06 104 cfu/ml, respectively and that TBC increases from a temperature ranging from 5 and 7°C to reach an average of 9 105 cfu/ml and from a higher temperature (26°C) the TBC and CT were 3.7 106 and 3.74 104 cfu/ml, respectively. Analysis of variance showed that the physical characteristics (acidity and pH...
Journal of dairy science, 2018
The objective of this study was to measure the effect of different milk cooling rates, before entering the bulk tank, on the microbiological load and composition of the milk, as well as on energy usage. Three milk precooling treatments were applied before milk entered 3 identical bulk milk tanks: no plate cooler (NP), single-stage plate cooler (SP), and double-stage plate cooler (DP). These precooling treatments cooled the milk to 32.0 ± 1.4°C, 17.0 ± 2.8°C, and 6.0 ± 1.1°C, respectively. Milk was added to the bulk tank twice daily for 72 h, and the tank refrigeration temperature was set at 3°C. The blend temperature within each bulk tank was reduced after each milking event as the volume of milk at 3°C increased simultaneously. The bacterial counts of the milk volumes precooled at different rates did not differ significantly at 0 h of storage or at 24-h intervals thereafter. After 72 h of storage, the total bacterial count of the NP milk was 3.90 ± 0.09 logcfu/mL, whereas that of t...
Evaluating the effect of storage conditions on milk microbiological quality and composition
Irish Journal of Agricultural and Food Research, 2018
In this study, the effect of storage temperature (2 or 4°C) on the composition of milk and microbiological load was investigated over 96 h. Milk samples were collected from farm bulk milk tanks after one complete milking and stored at 2 or 4°C over 96 h. Total bacterial count (TBC), psychrotrophic bacterial count (PBC) and proteolytic bacterial count (PROT) were affected by storage time and temperature and varied significantly between farms (P < 0.05). The levels of TBC, PBC and PROT bacterial count increased from 4.37 to 6.15 log cfu/mL, 4.34 to 6.44 log cfu/mL and 3.72 to 4.81 log cfu/mL, respectively, when the milk was stored for 96 h at 2°C. The milk samples stored at 4°C had higher increases in these bacterial counts after 72 h in comparison to milk samples stored at 2°C. The casein fraction content was lower in milk samples stored at 4°C, which could be due to high levels of PROT bacteria or enzyme activity in these samples. Milk stored for 96 h at 2°C has less impact on co...
International Dairy Journal, 2013
The aim of this study was to evaluate the effects of different storage conditions (12, 24, 36 and 48 h at 4e6 C and 8e10 C and 12 and 24 h at 13e15 C) on chemical and physico-chemical characteristics, microbial growth and processing properties of raw bulk milk. Regardless of the temperature, cold storage of milk increased the content both of calcium and phosphorus in the resulting rennet-induced curd. Storage of milk at 4e6 or 8e10 C resulted in a significant impairment of the rennet coagulation properties after 12 h of storage, particularly at 4e6 C. A significant decrease in the creaming capacity of milk was observed in all storage conditions, particularly for milk stored at 13e15 C. On the basis of these observations, storage on farms at a temperature of 8e10 C, for a period not longer than 24 h, is recommended.
The Study of the Main Parameters Quality of Buffalo Milk
Journal of Central European Agriculture, 2009
Researches were conducted on a biologic material, a buffalo livestock, in different lactating stages and their physico-chemical parameters were determined: fat, protein, lactose, unfat dry substance, density, pH, temperature. Regarding the variation of these components, researches conducted emphasized differences determined by those conditions specific to reference seasons. Individual analysis on the buffalo livestock in the study, emphasized significant differences: fat 8.59-9.36%, protein 5.16-5.31% respective of lactation. Microbiologic determinations mainly envisioned: the number of somatic cells (NSC), number of total germs (NTG) Positive Coagulanzo Stafilococii, Listeria, Salmonella, determinations which lay at the basis of the assessment of buffalo milk quality. The positive Coagulanzo stafilococus was absent, excepting sample number 15 (2 germs/ml) and sample number 22 (4 germs/ml); Salmonella was absent. Regarding the total number of germs: values between 1.0-1.8 germs/ml w...
Microbiological quality of fresh and heat treated cow's milk during storage
Potravinarstvo Slovak Journal of Food Sciences, 2017
The aim of the present study was to evaluate the microbiological quality of raw milk from milk vending machine and heat treated milk during storage. There were analyzed 120 samples of milk (30 samples of fresh milk, 30 samples of raw milk stored 4 day at 4 °C, 30 samples of heat treated milk - 70 °C stored 4 day at 4 °C and 30 samples of heat treated milk - 100 °C stored 4 day at 4 °C). Total viable counts (TVC), coliform bacteria (CB) and microscopic filamentous fungi (MFF) were determined by microbiological analysis. Plate dilution method were used for microbiological analysis. The number of total viable counts (TVC) in fresh milk ranged from 4.08 log KTJ.mL-1 to 4.89 CFU.mL-1. TVC in raw milk after storage ranged from 5.31 log CFU.mL-1 to 6.81 log CFU.mL-1. TVC in heat treated milk with temperature 70 °C after storage ranged from 3.89 log CFU.mL-1 to 4.45 log CFU.mL-1 and TVC in heat treated milk with temperature 100 °C after storage ranged from 2.96 log KTJ.mL-1 to 3.91 log KTJ...
International Journal of Dairy Science & Processing, 2015
This investigation was conducted to evaluate the effect of heat treatment of goat milk with charcoal, gas and microwave on the physicochemical and microbiological characteristics during the storage period. Raw goat milk was heated with charcoal, gas and microwave at 99°C for 12 min followed by storage at 4°C for 10 days. Physicochemical and microbiological characteristics were determined at 1, 3, 7 and 10-day intervals. The results showed a significant effect of source of heat on the physicochemical characteristics under study except fat content and pH. The highest protein (3.62%), lactose (4.97%) and solids-non-fat (SNF) (9.31%) contents were high in milk heated with charcoal, while fat (5.68%) and total solids (TS) (14.26%) contents were high in milk treated with microwave and the acidity (0.19%) was high in milk treated with gas. The total viable bacteria (TVB) and lactic acid bacteria (LAB) were significantly (P<0.001) higher (log 2.31 cfu/ml and log 2.26cfu/ml, respectively) in milk heated with charcoal. The protein, TS, lactose, SNF and acidity increased during the storage period, while fat and ash decreased. TVB and LAB increased during the storage period. Bacillus and Staphylococcus genera survived the heat treatment and were isolated in heated milk till day 7 of the storage period, and then Staphylococcus was not detected at day 10.
Effect of storage time under home refrigeration conditions on the quality of opened drinking milk
Mljekarstvo
Aim of the study was to determine the effect of the duration of storage of opened drinking milk (pasteurized, micro-filtered and UHT) under home refrigeration conditions on indicators of its freshness (acidity and TBC), nutritional value (contents of fat, protein, lactose, dry matter, nondenatured whey proteins and free fatty acids) and organoleptic characteristics. Refrigeration was found to ensure that opened micro-filtered and pasteurized milk was suitable for consumption for 4 days and UHT milk for at least 7 days. Significant changes in the quality characteristics of protein and fat fractions were not observed until the 7 th day of storage. The greatest changes in the content of whey proteins were observed in micro-filtered milk, expressed as decrease of individual proteins of about 20 % each. Pasteurized milk was the most susceptible to lipolysis that resulted in the greatest quantity of saturated free fatty acids. Lipolytic changes affected the acidity of product and thereby led to slight changes in its odor and flavor.
2017
This study was conducted to evaluate the influence of heat treatments by water path without cover (A), water path with cover (B), direct flame without cover (C) and direct flame with cover (D) in two containers Steel (S) and Aluminum (M) on chemical, physical and microbial content of cow milk sample. Proximate analysis for milk sample was performed and physicochemical properties (pH, SNF and density), minerals content (P, Ca, Mg, Na and K) and microbiological analysis (Total viable count of bacteria, Total coli forms and E. coli) were examined for heated milk samples. Heating was increased for all the proximate analysis of milk. The results showed that there were significant differences (p≤0.05) between raw milk sample and all heated milk samples in the two types of containers. Method of heat treatment and containers type significantly (p≤ 0.05) increased the SNF and density, but decreased pH. Heating also significantly increased Ca, Mg, Na and K but decreased P. The microbiological...