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Why are most physicochemical parameters not useful in predicting the quality of sheep milk?
Author(s) -
Tribst Alline Artigiani Lima,
Falcade Luiza Toledo Piza,
Leite Júnior Bruno Ricardo de Castro,
Oliveira Miguel Meirelles
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12657
Subject(s) - chemistry , food science , dairy industry , bovine milk , zoology , ethanol , biology , biochemistry
The impact of microbial growth on the physicochemical parameters of sheep milk was evaluated. The total bacterial counts (TBC) showed a lag phase of 4 h and µ‐max of 0.4 log/h. After 8.4 h, the TBC reached the limit established by European Community, pH had a reduction of 0.04, acidity had an increase in 0.04%, and no changes were observed in the ethanol stability. The milk became thermally unstable after 17 h (10 9 cfu/mL), when the pH was 5.71, acidity was 0.36%, and ethanol stability was 21.3%. These results highlighted the extreme stability of sheep milk protein and that acidity may be the best physicochemical parameters to predict the quality of sheep milk.