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

Abstract

Supplementation of raw milk with 0.5% methylated soybean protein (MSP) or methylated chickpea protein (MCP) delayed its spoilage at room temperature (25C) and extended its technological validity up to 12 h instead of 6 h in case of the control. Titratable acidity and pH reached respective levels of 0.22 and 6.30 in raw milk provided with 0.5% esterified legume protein after 12 h of storage at room temperature against 0.49 and 4.64 in case of control. MSP (0.5%) delayed casein degradation to the 24th hour instead of 12 h in case of control and extended milk stability to heat and ethanol to 12 h instead of 6 h in case of control. Total mesophilic bacteria, Pseudomonas spp. and Enterobacteriaceae counts, in MSP‐ and MCP‐supplemented raw milk were lower by about 1.9–2.0 log as compared with control after 12 h of storage at room temperature. Practical Applications Extending the technological milk validity from 6 to 12 h will help avoid big losses of raw milk and enhance its chances to be incorporated into many dairy products while avoiding hygienic, chemical and technological deterioration.

Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled pork

“…A similar observation was reported by Osman et al (26) where raw milk supplementation with the soybean 11S subunit enhanced the storage quality of bovine raw milk at room temperature and under cold conditions without significantly affecting sensorial properties. Osman et al (27) reported that methylated soybean proteins could extend the storage time of raw milk at room temperature during manufacture of yoghurt without affecting the sensorial qualities of the final product, similar to results presented herein.…”

Why are most physicochemical parameters not useful in predicting the quality of sheep milk?

“…The modified Gompertz equation was used to model the TBC in sheep milk (Figure ), showing a good fit ( R 2 of 0.966 ± 0.020). Compared to the milk of other species (Osman et al ), the data showed a relatively long lag phase (~4 h) and a lower growth rate (µ max of ~0.9 ln ( C / C 0 )/h , equivalent to 0.4 log/h). These results could be explained by the greater immunological activity of sheep milk, which restricts bacterial proliferation during the first hour after milking (Ramos and Juarez ).…”

“…The time the milk took to reach these two parameters (instability in the boiling test and the TBC limit) was established as the set points to evaluate the physicochemical and rheological behaviour of the milk during the observation period (Figure ). The curve profiles can be explained by bacterial growth with lactic acid production and consequent milk pH reduction (Osman et al ). The increase in H + concentration induced the colloidal calcium phosphate dissolution and the electrostatic repulsion reduction (Walstra et al ; Osman et al ), consequently reducing milk ethanol stability and inducing the casein approximation and interaction (noted by an increase in G ′ and G ″ values).…”

“…In addition, the pH, acidity (AOAC ), and the ethanol (Huppertz et al ) and boiling (5 min) stabilities (Osman et al ) were determined.…”

Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days

“…These antibacterial actions are similar but higher than similar ones induced by the cationic native proteins, e.g., soy glycinin, which could limit the bacterial counts in either pasteurized or raw milk preserved under cold conditions [19,58]. It is also higher than the cationic esterified legume protein's preservative action on pasteurized or raw milk [53,[59][60][61][62][63].…”