Effects of colostrum in milk on the effectiveness of the pasteurization process and cheese milk quality

Autor: Byron Herrera-Chávez, Antonio José Trujillo, Paola Calero, María Inés Falconí, Davinia Sánchez-Macías
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Journal of Applied Animal Research, Vol 50, Iss 1, Pp 246-253 (2022)
Druh dokumentu: article
ISSN: 09712119
0974-1844
0971-2119
DOI: 10.1080/09712119.2022.2056466
Popis: Colostrum in the milk bulk tank could affect cheese milk and the characteristics of the final product, leading to multiple problems in industrial processes. The objective of this study was to evaluate colostrum concentrations (0%, 1, 5% and 10%) in cheese milk subjected to two discontinuous heat treatments (56°C for 1 h or 63°C for 30 min) on the physicochemical characteristics, cheese-making properties, and the effectiveness of pasteurization. All physicochemical parameters were modified by colostrum , and some of them were varied due to the thermal treatment. Milk rennet coagulation characteristics were no different among the thermal treatments applied when colostrum (up to 10%) was added to the milk. Both thermal treatments had the same effectiveness in reducing total plate count in raw milk without colostrum; however, when colostrum was added, the treatment at 63°C for 30 min proved to be more efficient.
Databáze: Directory of Open Access Journals
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