Quality Assessment of Milk by Sensory and Instrument Methods

Al-Attabi, Zahir; Ehsan, Saleem; Rahman, Mohammad Shafiur

doi:10.1007/978-3-030-68636-9_16

Cited by 4 publications

(2 citation statements)

References 114 publications

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“…However, heat treatments can cause its concentration to increase. Our milk samples exhibited the presence of dimethyl sulphide in all samples above 10 ng g −1 , even in raw milk, which could be attributed to the diet of the cows [51]. Interestingly, non-homogenised milk samples showed a higher content of this compound compared to homogenised ones.…”

Section: Volatilome Profiling Of Milkmentioning

confidence: 67%

Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment

Danesi,

Nobile,

Fontana

et al. 2024

Foods

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Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, research on IR’s application in complex matrices is limited. Therefore, our preliminary study aimed to evaluate its effectiveness in sanitizing bovine raw milk. We assessed the bacterial count before and after IR treatment by comparing volatile organic compound profiles via headspace extraction and GC/MS analysis. Our findings showed that higher energy levels led to a greater bacterial reduction. IR85 was the most effective in reducing Coliforms and Enterobacteriaceae in non-homogenised samples, with a reduction ranging from −1.01 to >−2.99 and from −1.66 to −3.09 Log CFU/mL, respectively. IR60 and 70 showed no efficacy, while IR80 had intermediate but still satisfactory effect. IR85 notably affected volatile compounds, particularly increasing hexanal (from 0.08 to 4.21 ng g−1) and dimethyl sulphone (from 10.76 to 26.40 ng g−1), while IR80 better preserved the aroma profile. As a result, only IR80 was tested with homogenised raw milk, demonstrating significant bacterial reduction (from >2.39 to 3.06 Log CFU/mL for Coliforms and from 1.90 to >2.45 Log CFU/mL for Enterobacteriaceae) and maintaining the aroma profile quality.

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Section: Volatilome Profiling Of Milkmentioning

confidence: 67%

Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment

Danesi,

Nobile,

Fontana

et al. 2024

Foods

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“…Cheese production is expected to grow at 1.2% per capita until 2028 (Al‐Attabi et al . 2021). Dairy products provide essential nutrients more efficiently than other rearing systems and are a valuable source of minerals, fats, amino acids and vitamins, which help people meet the recommended daily intake of essential nutrients (Haug et al .…”

Section: Noble Methods To Optimise the Quality Of Milk And Dairy Prod...mentioning

confidence: 99%

The Noble Method in the dairy sector as a sustainable production system to improve the nutritional composition of dairy products: A review

Balivo

Sacchi

2023

Int J of Dairy Tech

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Sustainable production systems in line with consumer expectations are attractive for the dairy sector. The objective of this review is to examine the benefits of an Italian method, named the Noble Method ('Metodo Nobileâ'), in order to improve the nutritional properties of milk and environmental sustainability. The prohibition of silage and the use of polyphite pastures are some of the rules established by the Noble Method. The greater amount of unsaturated fatty acids and other beneficial compounds found in milk and dairy products produced by using milk from animals fed on wellmanaged pasture could have positive implications on consumers' health.

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