Please use this identifier to cite or link to this item:
|Title:||Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk|
|Author:||Lima Tribst, Alline Artigiani|
Piza Falcade, Luiza Toledo
Ribeiro, Luma Rossi
de Castro Leite Junior, Bruno Ricardo
de Oliveira, Miguel Meirelles
|Abstract:||The impact of freezing (1 month + thawing at 7 or 25 degrees C) and extended refrigeration (4 days, 7 degrees C) on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk were assessed. Refrigerated storage resulted in higher sedimentation and creaming (whole milk), possibly due to proteases and agglutinins. Freezing/thawing processes in whole milk increased the particle size and creaming when samples were thawed at 7 degrees C. Skimmed milk showed an increase in buffering capacity and a reduction in soluble calcium immediately after thawing at 25 degrees C, suggesting that although the changes in fat are the main alterations caused by slow freezing of sheep milk, minor changes in saline balance can occur. An evaluation of the results showed that frozen and thawed milk in domestic equipment (commonly found in smallholdings) alter the milk microstructure, and it is therefore preferable to use extended refrigeration to accumulate the milk before dairy production|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
NEPA - Artigos e Outros Documentos
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.