Controlling psychrotrophic bacteria in raw buffalo milk preserved at 4 °C with esterified legume proteins

Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss

“…Acidity values for the samples at 5 and 7 °C were low, around that of fresh milk (<0.20%) after 16 d of storage (Meurant ). The titratable acidity of pasteurized milk samples at 10 °C increased gradually up to day 12 (about 300 h), then increasing rapidly as expected in milk that is not refrigerated (Sepulveda and others ; Sitohy and others ). In our study, there was a change in acidity once spoilage was reached (5.0 to 6.0 log 10 CFU/mL).…”

“…Milk stored at lower temperatures (5, 7, and 10 °C) maintained a stable pH for a long storage period, especially at 5 and 7 °C. However, the pH decreased with storage to 6.3 at 5 °C at 900 h. This decrease in pH was related to storage temperature (Sepulveda and others ; Sitohy and others ). Acidity is a more sensitive quality parameter that can be used to predict shelf life of pasteurized milk at various storage temperatures (Table ).…”

“…Many bacterial species, including Pseudomonas spp., produce proteases and lipases (Champagne and other ; Sorhaug and Stepaniak ) that alter the physicochemical, functional, and sensory properties of milk. This results in consumer rejection of the product when bacterial counts are around 10 4 to 10 6 CFU/mL (Champagne and others ; Sitohy and others ).…”

Extending the Technological Validity of Raw Buffalo Milk at Room Temperature by Esterified Legume Proteins

“…) and previously reported (Sitohy and Osman ; Sitohy et al . ) that is normally associated with acid production.…”

“…Previous results have shown in‐media inhibitory effects of esterified legume proteins against gram‐negative bacteria, namely Pseudomonas aeroginosa and Escherichia coli (Sitohy and Osman ), and in situ inhibitory action against psychrotrophic bacteria in raw milk kept at cold conditions (Sitohy et al . ). In the current study, these proteins were added to raw milk during its standing at room temperature for 24 h while monitoring its microbiological, physicochemical and technological quality.…”