| Autor: |
A. Al-Gaby, Samir A. Mahgoub, Ali Osman, Mahmoud Sitohy, Ragab El-Masry |
| Rok vydání: |
2012 |
| Předmět: |
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| Zdroj: |
Journal of Food Processing and Preservation. 38:223-231 |
| ISSN: |
0145-8892 |
| DOI: |
10.1111/j.1745-4549.2012.00768.x |
| Popis: |
Supplementation of raw milk with 0.5% methylated soybean protein (MSP) ormethylated chickpea protein (MCP) delayed its spoilage at room temperature(25C) and extended its technological validity up to 12 h instead of 6 h in case ofthe control. Titratable acidity and pH reached respective levels of 0.22 and 6.30 inraw milk provided with 0.5% esterified legume protein after 12 h of storage atroom temperature against 0.49 and 4.64 in case of control. MSP (0.5%) delayedcasein degradation to the 24th hour instead of 12 h in case of control andextended milk stability to heat and ethanol to 12 h instead of 6 h in case ofcontrol. Total mesophilic bacteria, Pseudomonas spp. and Enterobacteriaceae counts, in MSP- and MCP-supplemented raw milk were lower by about 1.9–2.0log as compared with control after 12 h of storage at room temperature. PRACTICAL APPLICATIONS Extending the technological milk validity from 6 to 12 h will help avoid big lossesof raw milk and enhance its chances to be incorporated into many dairy productswhile avoiding hygienic, chemical and technological deterioration. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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