Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2021-10-01 Epub Date: 2021-06-17 DOI:10.1016/j.idairyj.2021.105118

Kanchanpally Saipriya , Gaurav Kr Deshwal , Ashish Kumar Singh , Suman Kapila , Heena Sharma

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引用次数: 10

Abstract

Raw goat milk was processed by low-temperature long-time (LTLT) and high-temperature short-time pasteurisation, boiling, skimming, microfiltration, and concentration to 25% solids to investigate the effects on composition, rheology, immunoglobulins, lactoferrin and microbial quality. All processing interventions had significant effect on fat, protein and ash content. pH of goat milk was decreased by heating and concentration. Skimming had lesser reduction of immunoglobulin G (IgG), immunoglobulin A (IgA), and lactoferrin (LF), compared with those by microfiltration and heat treatments. Levels of IgG and lactoferrin were the lowest after LTLT pasteurisation, while IgA was the least after boiling. Skimming and microfiltration reduced L∗ values; heating increased b∗ values. Heating increased rennet gelation time and reduced coagulum strength. Microbiologically, heated and microfiltered goat milk were comparable, but the latter had reduced total bacteria and coliform counts. Heat stability maxima were at pH 6.8–7.0 for raw and heated goat milk; peak values were different.

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奶牛单元操作对山羊奶免疫球蛋白、颜色、流变学和微生物特性的影响

通过低温长时间(LTLT)和高温短时间巴氏灭菌、煮沸、脱脂、微滤和浓度为25%固体的方法对生羊奶进行处理，研究其对成分、流变学、免疫球蛋白、乳铁蛋白和微生物品质的影响。所有加工干预措施对脂肪、蛋白质和灰分含量均有显著影响。加热和浓缩降低了羊奶的pH值。与微滤和热处理相比，脱脂对免疫球蛋白G (IgG)、免疫球蛋白A (IgA)和乳铁蛋白(LF)的减少作用较小。LTLT巴氏灭菌后IgG和乳铁蛋白水平最低，而煮沸后IgA水平最低。撇脂和微滤降低了L∗值;加热增加了b *值。加热增加凝血酶凝固时间，降低凝血强度。在微生物学上，加热和微过滤的羊奶是相似的，但后者减少了总细菌和大肠菌群计数。生羊奶和加热羊奶的热稳定性最大值为pH 6.8 ~ 7.0;峰值不同。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.