Effect of sodium azide addition and aging storage on casein micelle size

Sinaga, Hotnida; Deeth, Hilton C.; Bhandari, Bhesh

doi:10.1088/1755-1315/122/1/012083

Cited by 3 publications

(2 citation statements)

References 19 publications

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“…Following this, the hot pasteurized coconut milk samples were poured into glass bottles (250 mL; DURAN ® laboratory bottle (143 mm height, 40 mm internal diameter)). Sodium azide (0.02 wt%) was added (Sinaga et al, 2018) as a chemical preservative to the final emulsions in order to prevent microbial growth in the samples which were used to assess the physical characteristics (Hebishy et al, 2013). All pasteurized coconut milk samples (water activity values ranged from 0.901 to 0.994) were stored for 24 hr at room temperature before being analyzed and the experiment was repeated three times with freshly prepared samples.…”

Section: Pasteurized Coconut Milk Preparationmentioning

confidence: 99%

Effect of palm sugar concentration and mixing order on physical properties of coconut milk

2020

ANRES

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The effects were investigated of the palm sugar concentration (10-50 wt%) and mixing order of added sugar (before or after homogenization) on the physical properties of coconut milk (10 wt% fat). The fat droplet size, microstructure, viscosity and creaming index of coconut milk samples were determined after being pasteurized at 72°C for 20 min and then kept overnight. The results showed that the sugar concentration affected the physical properties of the coconut milk. An increase in the palm sugar concentration increased the fat droplet size and viscosity, while the creaming index decreased. The mixing order affected the coconut milk properties. The addition of palm sugar before homogenization resulted in higher stability of the coconut milk than from addition after homogenization. Overall, this study has important implications for the formulation and production of coconut milk products.

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Section: Pasteurized Coconut Milk Preparationmentioning

confidence: 99%

Effect of palm sugar concentration and mixing order on physical properties of coconut milk

2020

ANRES

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“…It is noteworthy that sodium azide strongly inhibits iron porphyrin and, therefore, inhibits most non-starter lactic acid bacteria (NSLAB), and a few fungi species as well, but LAB lack synthesizing iron porphyrin; thus, they can grow in the presence of sodium azide [16]. Adding sodium azide to milk does not generally change the milk's physico-chemical structure, such as casein micelles, during milk storage at 4 • C, but it prevents microbial growth [17,18]. Sodium azide is the commonly used preservative in all milk testing laboratories for chemical and bacteriological tests.…”

Section: Introductionmentioning

confidence: 99%

MALDI-TOF Mass Spectrometry-Based Identification of Aerobic Mesophilic Bacteria in Raw Unpreserved and Preserved Milk

Mikulec,

Špoljarić,

Plavljanić

et al. 2024

Processes

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The number of aerobic mesophilic bacteria in milk is one of the indicators of the hygienic quality of milk. The aim of this work was to determine such aerobic mesophilic bacteria and their number in raw unpreserved milk and milk preserved with sodium azide. In 40 collected samples, the total number of aerobic mesophilic bacteria was determined using the classical method of counting colonies on a nutrient medium according to the international standard HRN EN ISO 4833-1:2013. The results showed a trend of decreasing the number of grown colonies in milk preserved with sodium azide. MALDI-TOF mass spectrometry also successfully identified 392 bacterial colonies in raw unpreserved milk samples and 330 colonies in preserved milk samples. Of these, 30 genera and 54 bacterial species were identified in the raw unpreserved milk samples, while 27 genera and 41 bacterial species were identified in the preserved samples. By using a collective approach, the present study provided a more detailed insight into milk’s hygienic quality and the presence of certain species before and after the preservation with sodium azide.

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Quality and health dimensions of pulse-based dairy alternatives with chickpeas, lupins and mung beans

Villarino

Alikpala²,

Begonia³

et al. 2022

Critical Reviews in Food Science and Nutrition

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Effect of sodium azide addition and aging storage on casein micelle size

Cited by 3 publications

References 19 publications

Effect of palm sugar concentration and mixing order on physical properties of coconut milk

Effect of palm sugar concentration and mixing order on physical properties of coconut milk

MALDI-TOF Mass Spectrometry-Based Identification of Aerobic Mesophilic Bacteria in Raw Unpreserved and Preserved Milk

Quality and health dimensions of pulse-based dairy alternatives with chickpeas, lupins and mung beans

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