Impact of some preservatives on milk characteristics during storage
1993
Mansour, A.A. | Khalifa, M.Y. (Tanta Univ., Kafr El-Sheikh Governorate (Egypt). Faculty of Agriculture. Dairy Science Department)
Skim buffalo milk was treated with some preservatives H2O2 and formalin, to be stored in a refrigerator (5 more or less 1 degree Celsius) or at ambient temperature (25 more or less 3 degree Celsius) for up to 48 hours. Milk was analyzed for its acidity, pH, heat coagulation time (HCT), clot-on-boiling (COB), and alcohol stability. Its nitrogen distribution (TN, NCN, NPN, WPN) was also estimated. A gel electrophoresis of casein and whey proteins was further implemented. Results showed that used preservatives caused a lesser increase in the acidity of treated milk than that of the control. Naturally, the pH behaved the contrary. H2O2 and formalin-treated milk exhibited high heat stability as indicated by the determinations of HCT, COB, and ethanol stability. The effect of formalin as a preservative was clearer than that of H2O2. The protein degradation of treated milk was highly lesser than that of the control. Weather, for treated or untreated milks, casein gel electrophoretic patterns were not sensibly changed. On the other hand, the patterns of whey protein were notably changed. Prolonging storage made the latest observation clearer.
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