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

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

doi:10.1016/j.idairyj.2021.105118

Cited by 17 publications

(7 citation statements)

References 32 publications

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“…Heat coagulation time (HCT) of eggnog samples was determined on the next day of the experiment as per the methodology described previously (Saipriya et al ., 2021) with some modifications. Eggnog was adjusted to various pH in the range of 5.5–7.5 by adding 0.1 M HCl or 0.1 M NaOH.…”

Section: Methodsmentioning

confidence: 99%

Eggnog: process optimization and characterization of a dairy-based beverage

Sharma,

Singh,

Maddipatla

et al. 2023

Journal of Dairy Research

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Eggnog, a dairy-based beverage, comprises both milk and egg proteins. We aimed at optimizing the eggnog formulation using Box–Behnken design of response surface methodology. The combined effects of milk (60–75), cream (25–35) and eggnog base (6–8, all three as g 100/ml) were investigated on heat coagulation time, viscosity and thermal gelation temperature. ANOVA indicated that experimental data were well explained by a quadratic model with high check values (R2 > 0.94) and non-significant lack of fit tests. Based on the responses, an optimized formulation of eggnog with 60.0 milk, 25.0 cream and 6.50 eggnog base (as g 100/ml), could be considered best for manufacturing eggnog with desired attributes. This optimized formulation was characterized for physico-chemical, microbial and sensory attributes and the results indicated significantly higher fat and protein content than control formulation, but lesser lactose and total sugar content. Significantly higher viscosity, heat stability and lower thermal gelation temperature were also observed for the optimized formulation. Coliform, yeast and mold, E. coli and Salmonella counts were not detected in any sample but a significantly lower total plate count was observed for the optimized formulation.

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Section: Methodsmentioning

confidence: 99%

Eggnog: process optimization and characterization of a dairy-based beverage

Sharma,

Singh,

Maddipatla

et al. 2023

Journal of Dairy Research

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“…O tratamento térmico causou adiamento da gelificação do coalho e formou um coágulo menos resistente. Do ponto de vista microbiológico, o leite de cabra microfiltrado reduziu as contagens de bactérias e coliformes totais (Saipriya et al, 2021).…”

Section: Vitaminas Leite Caprinounclassified

“…A composição do soro do leite de cabra pode ser afetada de acordo com o tipo de processamento do leite, da raça dos animais e de fatores genéticos, mas de um modo geral apresenta 93-94% de água e nutrientes remanescentes do leite como a lactose, proteínas solúveis, minerais, ácidos orgânicos, baixo teor de gordura e proteínas de membrana do glóbulo de gordura e alguns componentes nitrogenados não proteicos tais como ureia e ácido úrico, além de vitaminas solúveis, em especial as do complexo B (Panesar et al, 2013;Saipriya et al, 2021).…”

Section: Soro Do Leite Caracterização E Aplicações Tecnológicas De Suas Proteínasunclassified

Artigo de revisão: Propriedades biológicas das proteínas e peptídeos do soro do leite caprino

Campos

Lima

Neto

et al. 2022

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O leite caprino é utilizado há décadas em substituição aos demais leites por estar associado a melhor digestibilidade, menor alergenicidade e potenciais benefícios à saúde do consumidor. A indústria láctea ocasionalmente descarta subprodutos como o soro do leite de cabra, um líquido amarelado, que pode ser obtido pela fabricação de queijos ou pela precipitação ácida das caseínas. O soro é a fração solúvel do leite que contém diversos componentes remanescentes notoriamente interessantes, como as proteínas, presentes na forma de um pool proteico, que tem potencial de apresentar diferentes atividades biológicas, bem como, propriedades tecnológicas de grande interesse. A hidrólise das proteínas do soro do leite caprino demonstra ser um processamento eficaz para obtenção de moléculas bioativas que devido a sua funcionalidade tem grande potencial para serem microencapsuladas. Assim essa revisão da literatura de maneira geral compila apenas estudos envolvendo o leite caprino, e faz um apanhado a respeito da composição do leite caprino e o desenvolvimento da caprinocultura leiteira. Bem como busca enfatizar as proteínas e peptídeos do soro do leite caprino e as bioatividades a quais estas são relacionadas, de maneira a gerar um maior entendimento sobre suas características tecnológicas, atividades biológicas e funcionais possibilitando reunir conhecimentos de uma fonte proteica com diversos benefícios a saúde que geralmente é descartada, e pode ser melhor aproveitado pela indústria, proporcionando geração de renda para aqueles que sobrevivem desta atividade agropecuária.

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“…Besides, UV-C was also com-bined with other nonthermal techniques, such as high pulsed electric field (HPEF) to realize a better bactericidal effect (Hariono et al, 2020). Studies focusing on retention of bioactive components by nonthermal techniques have not been reported; however, Saipriya et al (2021) studied the influence of several unit operations on immunoglobulins and lactoferrin and reported that thermal treatments (pasteurization and boiling) decreased the contents of lactoferrin and immunoglobulins in goat milk to a large degree.…”

Section: Uv-c Treatment For Goat Milkmentioning

confidence: 99%

Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety

Liu

Hettinga

Liu

et al. 2022

Comp Rev Food Sci Food Safe

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Human milk and commercial dairy products play a vital role in humans, as they can provide almost all essential nutrients and immune-active components for the development of children. However, how to retain more native immune-active components of milk during processing remains a big question for the dairy industry. Nonthermal technologies for milk processing are gaining increasing interest in both academic and industrial fields, as it is known that thermal processing may negatively affect the quality of milk products. Thermosensitive components, such as lactoferrin, immunoglobulins (Igs), growth factors, and hormones, are highly important for the healthy development of newborns. In addition to product quality, thermal processing also causes environmental problems, such as high energy consumption and greenhouse gas (GHG) emissions. This review summarizes the recent advances of UV-C, ultrasonication (US), high-pressure processing (HPP), and other emerging technologies for milk processing from the perspective of immune-active components retention and microbial safety, focusing on human, bovine, goat, camel, sheep, and donkey milk. Also, the detailed application, including the instrumental design, technical parameters, and obtained results, are discussed. Finally, future prospects and current limitations of nonthermal techniques as applied in milk processing are discussed. This review thereby describes the current state-of-the-art in nonthermal milk processing techniques and will inspire the development of such techniques for in-practice applications in milk processing.

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

Cited by 17 publications

References 32 publications

Eggnog: process optimization and characterization of a dairy-based beverage

Eggnog: process optimization and characterization of a dairy-based beverage

Artigo de revisão: Propriedades biológicas das proteínas e peptídeos do soro do leite caprino

Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety

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