Study on the Compositional Quality of Pasteurized Milk in Khartoum State (Sudan)

Ali, Sajid; ., A.O. Elmagli; ., Ibtisam E.M. El Zube

doi:10.3923/ijds.2006.12.20

Cited by 5 publications

(2 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These enzymes are produced by the thermoduric psychotrophs or may be by the heat stable enzymes during pasteurization of milk. The present investigations are in line with the previous findings of Nagla et al [17] The results of present investigation are similar with the previous finding of Ali et al [18] Lactose and protein contents were less affected by storage time and temperature. The lactose contents decreased from 4.6% to 4.37%, 4.23%, and 4.06% and protein from 3.40% to 3.15%, 2.803%, and 2.56% at 4°C, 7°C, and 10°C respectively ( Table 2).…”

Section: Physicochemical Parameterssupporting

confidence: 93%

“…The lactose contents decreased from 4.6% to 4.37%, 4.23%, and 4.06% and protein from 3.40% to 3.15%, 2.803%, and 2.56% at 4°C, 7°C, and 10°C respectively ( Table 2). The results are similar with the findings and trends of Ali et al [18] These results are in close agreement with the previous findings of Burdova et al [19] The protein decreases by production of amino acids as a result of its proteolytic hydrolysis during storage period and different temperatures. These proteases enzymes are produced by the thermoduric psychotrophs [20] or may be by the heat stable enzymes during pasteurization of milk.…”

Section: Physicochemical Parameterssupporting

confidence: 93%

See 1 more Smart Citation

Probing the physicochemical and sensorial properties of pasteurized milk via nanoparticles

Rashid

Iqbal

Ayaz

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

The present study was conducted to evaluate the effects of storage time and temperature on physicochemical and sensory properties and to measure the spoilage of pasteurized fluid milk stored at different temperatures via nanoparticles on pasteurized fluid milk. The mean values for pH of milk samples decreased (from 6.81 to 6, 5.46, and 4.37), acidity increased (10%, 21%, and 35%), fat contents decreased (13%, 24%, and 32%), protein contents decreased (7%, 18%, and 24%), lactose contents decreased (5%, 7%, and 12%), and total free fatty acids increased (14%, 19%, and 27%) respectively at 4°C, 7°C, and 10°C. Similarly, the score of sensory parameters like aroma, taste, and overall acceptability decreased 16%, 23%, and 45%; 31%, 43%, and 52%; and 33%, 42%, and 53% respectively in linear pattern along with increasing the time and temperature. The L* values were non-significantly changed or decreased with mean values of 64.82 ± 0.08 to 64.13 ± 0.07 at 4°C and significantly with 64.81 ± 0.03 to 63.87 ± 0.07 and 64.77 ± 0.02 to 61.43 ± 0.05 at 7°C and 10°C respectively at 0-19th day of milk storage. During storage, the pasteurized milk stored at all temperatures 4°C, 7°C, and 10°C showed that a* value non-significantly decreased from 48.69 ± 0.18 to 48.63 ± 0.18, 48.74 ± 0.14 to 48.57 ± 0.11, and 48.68 ± 0.18 to 47.97 ± 0.07 respectively. Values of b* decreased non-significantly at 4°C and 7°C with the values of −17.56 ± 0.23 to −18.58 and −17.54 ± 0.25 to −19.85 ± 0.85 but significantly decreased at 10°C from −17.56 ± 0.23 to −43.22 ± 0.11. The results suggested that pasteurized milk can be kept for 17-19 days at 4°C but this shelf life drastically reduced at 7°C and 10°C. Color of nanoparticles was significantly changed from pink to dark blue from 14th day of storage onwards to the end at 10°C. Conclusively, nanoparticles can be used for the rapid and at the post-spoilage measurement of pasteurized milk.

show abstract

Section: Physicochemical Parameterssupporting

confidence: 93%

Section: Physicochemical Parameterssupporting

confidence: 93%