Changes in Compositional and Keeping Quality Parameters of Cow Milk on Ethanol Stability

Rathnayake, R.M.C.S.; Mangalika, U. L. P.; Adikari, A. M. J. B.; Nayananjalie, W.A.D.

doi:10.5455/ijlr.20160325105132

Cited by 5 publications

(10 citation statements)

References 12 publications

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“…Findings presented here endorse the understanding that events leading to milk instability are often of a multifactorial nature and have high correlation with the salt balance ratio. 11 Milk ethanol stability has been consistently related to factors leading to low stability, such as acidity, 20 ionic calcium concentration, [21][22][23] ionic strength, 3 phosphate 24 and citrate content. 21 These studies consensually converge to the role played by the mineral balance (i.e.…”

Section: Resultsmentioning

confidence: 99%

Field findings about milk ethanol stability: a first report of interrelationship between α‐lactalbumin and lactose

2017

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Section: Resultsmentioning

confidence: 99%

Field findings about milk ethanol stability: a first report of interrelationship between α‐lactalbumin and lactose

2017

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“…Milk stability is a complex issue (Horne, 2015) and some milk characteristics have been consistently related to low ethanol stability, such as acidity (Rathnayake et al, 2016) ionic calcium concentration (Tsioulpas et al, 2007;Lewis, 2011;Nian et al, 2012), ionic strength (Chavez et al, 2004), phosphate (Gaucheron, 2005), and citrate contents (Tsioulpas et al, 2007). Other milk characteristics were not consistently related to stability.…”

Section: Discussionmentioning

confidence: 99%

“…Although usage of single-point ethanol test for grading milk to thermal process is not used in western developed countries, it is still used in Latin America, Africa, and Far East (Lin et al, 2009;Kassa et al, 2013;Horne, 2015;Rathnayake et al, 2016). The main reason is because it represents a simple, rapid, practical, and low-cost test in regions characterized by large number of dairy farms and low technology, rendering other more sophisticated methods impractical (Horne, 2015).…”

Section: Introductionmentioning

confidence: 99%

Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk

Machado¹,

Fischer

Stumpf

et al. 2017

R. Bras. Zootec.

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-The objective of this research was to determine the variation of milk stability evaluated with ethanol, boiling, and coagulation time tests (CTT) to identify milk components related with stability and verify the correlation between the three methods. Bulk raw milk was collected monthly at 50 dairy farms from January 2007 to October 2009 and physicochemical attributes, somatic cell (SCC), and total bacterial counts (TBC) were determined. Milk samples were classified into low, medium, and high stability to ethanol test when coagulation occurred at 72 °GL, between 74 and 78 °GL, and above 78 °GL, respectively. Univariate analysis was performed considering the effects of year, months, and interaction in a completely randomized design. Principal factor analysis and logistic regression were done. There was an interaction between months and years for stability to the ethanol test and coagulation time. All samples were stable at the boiling test. Boiling test was not related to ethanol and coagulation time tests. Coagulation time was weakly but positively correlated with ethanol test. Broken line analysis revealed that milk stability measured with CTT and ethanol tests decreased sharply when SCC attained 790,000 or 106 cell/mL of milk, respectively. Milk stability measured with ethanol test decreased when TBC was higher than 250,000 cfu/mL, while there was no inflexion point between TBC and stability measured with CTT. Milk with high stability presented lower values for acidity, TBC, and SCC but higher values for pH, lactose, protein, and CTT compared with lowstability milk. Due to the execution easiness, single-point cut-off result and low cost, we do not recommend the replacement of ethanol test for boiling or coagulation time test.Key Words: milk composition, seasonality, somatic cell count Revista Brasileira de Zootecnia

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“…Furthermore, possible sources of variability were also analyzed in connection with this fact for the alcohol stability of raw milk [ 3 , 20 , 21 , 22 , 23 , 24 , 25 , 26 ]. Alcohol unstable milk showed higher SCC.…”

Section: Introductionmentioning

confidence: 99%

Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance

Hanuš¹,

Kučera

Samková

et al. 2021

Foods

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Heat stability (HS) is substantial technology property of raw milk. Analysis of sources of HS variation and its regular monitoring can contribute to creating higher added value in the dairy industry. The goal of this analysis was to assess the practice sources of raw cow milk HS variability on the results of an extensive data set of bulk tank milk samples. There was implemented neither a compositional technology modification nor acidity adjustment of milk, just original raw milk was used for the analysis. A total 2634 HS analyses were performed, including other milk indicators, during three years of an experimental period. The log HS mean and standard deviation were 1.273654 ± 0.144189, equal to the HS geometric mean of 18.8 min. Explanation of the HS variability through the linear model used was 41.1% (p < 0.0001). According to the results of the variance analysis, the milk HS was influenced (p = 0.0033 and mostly <0.0001) by all the farm factors such as year; season; calendar month; altitude; total annual rainfall; herd size by the number of cows; milk yield; cow breed; type of milking; litter type in the stable; summer grazing application; farm effect. During the calendar months (p < 0.0001), milk HS values suggest similar seasonal dynamics with the somatic cell count, total count of mesophilic microorganisms, coli bacteria count and urea and lactose concentration and opposite configuration pattern to fat, crude protein, solids-not-fat and total solids content and milk freezing point depression. Here performed quantification of these effects by analyzing the variance may allow efficient raw milk selection to be processed into specific dairy products.

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Changes in Compositional and Keeping Quality Parameters of Cow Milk on Ethanol Stability

Cited by 5 publications

References 12 publications

Field findings about milk ethanol stability: a first report of interrelationship between α‐lactalbumin and lactose

Field findings about milk ethanol stability: a first report of interrelationship between α‐lactalbumin and lactose

Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk

Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance

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